Sweet Potato Tacos Three Ways
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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.
Sweet Potato Tacos, 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
- 1/4 cup pecans can use any nut of your choice, and can caramelize if you want to take this sweeter.
- YOGURT SAUCE
- 1/2 cup plain yogurt
- 1 teaspoon maple syrup
- 1/4 teaspoon dried chile peppers of your choice or 1/2 teaspoon sriracha sauce
- 4 raw tortillas
- salt pepper
Instructions
- Bake sweet potato at 375 for 50-60 minutes until potato is soft. Peel, and slice to desired thickness.
- Saute shallots in oil, until soft, golden. Add sweet potatoes and saute for a few minutes to brown.
- Chop red cabbage finely. You can opt to toss it with the yogurt sauce or assemble in layers. I assemble in layers.
- YOGURT SAUCE
- 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.
- Season with salt and pepper
- COOK TORTILLAS
- If raw, 30 seconds on each side on griddle. If you have purchased cooked tortillas, grill until warmed through.
- ASSEMBLE
- Sweet potato, red cabbage, nuts, yogurt sauce
Notes
Please follow me on instagram. If you make this recipe, please tag me #spinachtiger.
If you love this recipe, please give it five stars. It means a lot. xoxo
Other Sweet Potato Dishes from Spinach Tiger
Purple Lime Roasted Sweet Potato Fries
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I love sweet potatoes. try putting some black beans in your taco next time, the combination of sweet potatoes and black beans are one of my favorites!
What a great idea. Never heard of sweet potato tacos. I love all te varieties you created.
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.
I’ve never though of putting sweet potato in a taco – sounds great! I like the variations.
Some have suggested adding in black beans, a fine idea, maybe with some jerk seasoning.
I would never think to put sweet potatoes and tacos together but these sound dynamite!
How creative, I would never have thought to use a sweet pototo. Lovely recipe and I am really going for the kale salad. Yum.
Ohh.. these sound yummy!
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
Ooh, these all sound amazing but the Tuscan Romeo is the one that’s really calling to me. I agree – I get so much food/cooking inspiration from dining out!
OK I have to put some sweet potato and tortillas on the shopping list this week now! 😀
What a great veg taco 🙂 I love the variations!
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.
I see type!! GREG
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.
What a great idea! This sounds really tasty. Great photo!
First time when I had sweet potato tacos was at The Wild cow and I loved it! SInce then I have been making it at home. Your recipe looks good as well.