Sweet Potato Tacos Three Ways

Sweet Potato Tacos by angela roberts

Sweet Potato Tacos make for a great lunch or dinner, but throw an egg in there and have a little breakfast too.

My kitchen cooking often gets its inspiration from eating out.  I often tell people, “if you want to learn to cook, eat out, taste food, get exposure to flavor, textures and good dining experiences.”

I recently ate at fantastic new restaurant in Nashville called, The Southern and I wrote about it here. It’s modern, sophisticated and homey all at once with a caption over the open kitchen that says, “South of Somewhere.”

That’s how I feel about these sweet potato tacos.

One night before vacation, we were trying to eat what was left in our pantry. That’s how we discovered that a baked and sliced sweet potato tucked inside a grilled tortilla  is dreamy and the  Plain Jane Sweet Potato Taco was born. Our friend who ate with us said it tasted like pastry. We all fought over the last piece.

But Plain Jane evolved, dresses herself up with kale and became the Tuscan Sweet Potato Taco. This salad found here was also inspired by a restaurant, the Tavern. Their signature Tuscan kale salad with toasted almonds, olive oil, lemon and pecorino is bright and lively and gives the sweet potato lovely Mediterranean notes.

I use raw tortillas from Tortilla Land, and you can find out why here or see them in another taco recipe here. Grilling raw tortillas is part of what makes these taste so good, but you could use any kind of tortilla.

So far, I’ve made sweet potato tacos three different ways, but there are endless ways in my mind. You can add more spice, heat, sugar or butter. Just know that sweet potatoes stuffed into a warm tortilla is a great idea. You can even fold them like  a little burrito.

Three Ways to Eat Sweet Potato Tacos

Plain Jane: Grilled tortilla and Sweet Potato, touch of butter or touch of olive oil, salt and pepper.

Tuscan Romeo: Sweet Potatoes, Kale Salad (made with olive oil, lemon, pecorino cheese and toasted almonds).

Southern Belle: Sweet Potatoes, shallots, toasted pecans or walnuts, crunchy red cabbage.

I sauteed a few shallots because I think shallots bring out something special when I made sweet potato lasagna.

5.0 from 1 reviews
Sweet Potato Tacos, Southern Style
Recipe type: Appetizer, Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Three ways to eat sweet potato tacos, Plain Jane, Tuscan Kale, or Southern Style.
Ingredients
  • 2 sweet potato (or one very large)
  • 1 -2 large shallots, sliced thinly (enough to sprinkle sauteed on 4 tacos)
  • 1 tablespoon grapeseed oil (or oil of your choice or butter)
  • 1 cup chopped red cabbage
  • ¼ cup pecans (can use any nut of your choice, and can caramelize if you want to take this sweeter).
  • YOGURT SAUCE
  • ½ cup plain yogurt
  • 1 teaspoon maple syrup
  • ¼ teaspoon dried chile peppers of your choice or ½ teaspoon sriracha sauce
  • 4 raw tortillas
  • salt, pepper
Instructions
  1. Bake sweet potato at 375 for 50-60 minutes until potato is soft. Peel, and slice to desired thickness.
  2. Saute shallots in oil, until soft, golden. Add sweet potatoes and saute for a few minutes to brown.
  3. Chop red cabbage finely. You can opt to toss it with the yogurt sauce or assemble in layers. I assemble in layers.
  4. YOGURT SAUCE
  5. Mix yogurt with maple syrup and hot sauce. Mix to your own taste, making it as sweet as you want or as spicy. I like little bit of a kick and not too sweet.
  6. Season with salt and pepper
  7. COOK TORTILLAS
  8. If raw, 30 seconds on each side on griddle. If you have purchased cooked tortillas, grill until warmed through.
  9. ASSEMBLE
  10. Sweet potato, red cabbage, nuts, yogurt sauce
Notes
You can make this your own. Sometimes I caramelize the nuts by heating 1 tablespoon of butter and 2 tablespoons of brown sugar and a teaspoon of white corn syrup. When that bubbles, I add a cup of nuts and heat on medium low heat for 5 minutes. You won't use the full cup of nuts, but they are good for snacking, or salads. You may not use all the yogurt sauce or may want to use more.

Other Sweet Potato Dishes from Spinach Tiger

Sweet Potato Lasagna

Purple Lime Roasted Sweet Potato Fries

Sweet Potato Ravioli

Sweet Potato Frittata

 

Comments

  1. says

    How about a Mexican/Southwestern one? With either corn niblets or black beans (or both) – I love the way those ingredients go together, especially with lime juice and some cilantro. ooh, I now have a huge hankering.

  2. says

    I totally agree that eating out gives us some innovative ideas for our home kitchens. Plus it is so much fun to try and duplicate a recipe.

  3. says

    Angela, Yum! I bet those do taste like pastry. Love the creations that come out of fridge clean outs:)
    Have you tried a squirt of lime juice on the sweet potatoes ? I bet it would rock!
    Have a great weekend,
    E

  4. says

    Anything with sweet potatoes has just got to be terrific. I had tacos with sweet potatoes once at a restaurant in Santa Fe…I loved them. Now I will use your wonderful recipe to make my own. Lovely Angela.

  5. locksmith Miami says

    It’s a shame you don’t have a donate button! I’d certainly donate to this fantastic blog! I suppose for now i’ll settle for bookmarking
    and adding your RSS feed to my Google account.
    I look forward to fresh updates and will talk about this blog with my Facebook
    group. Talk soon!

  6. says

    Howdy just wanted to give you a quick heads up. The text in your article seem to
    be running off the screen in Safari. I’m not sure if this is a format
    issue or something to do with browser compatibility but
    I thought I’d post to let you know. The layout look
    great though! Hope you get the issue solved soon. Many thanks

  7. andrew says

    I’m trying to find out what the most popular blogs are when it comes to news and views and cell phone stuff..

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

Current ye@r *