Go Back
+ servings
Print Recipe
5 from 1 vote

Sweet Potato Tacos, Southern Style

Three ways to eat sweet potato tacos, Plain Jane, Tuscan Kale, or Southern Style.
Servings: 4


  • 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.
  • 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


  • 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.
  • 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
  • If raw, 30 seconds on each side on griddle. If you have purchased cooked tortillas, grill until warmed through.
  • Sweet potato, red cabbage, nuts, yogurt sauce


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.