Last week I took my two monster sweet potatoes and recreated the sweet potato tacos I had at Santa Fe in Tivoli, New York. This recipe is really warm and hearty, and consists of spicy roasted sweet potatoes, shelled pumpkin seeds, caramelized onions, cheddar cheese, and hot sauce. You can make the components in advance to save you time on dinner night too.Ingredients for Sweet Potato Tacos, makes 12 or more:
-2 1/2 pounds sweet potatoes, about 4 medium or 2 large, cut lengthwise and then slice into 1-inch wedges
-3 tablespoons extra-virgin olive oil
-2 teaspoons ground cumin
-1 teaspoon hot paprika
-1 teaspoon ground ginger
-1/4 teaspoon cayenne pepper
-3/4 cup shelled pumpkin seeds or pepitas-1 large yellow onion
-1 tablespoon unsalted butter
-Cheddar cheese, shredded (goat cheese could be good too)
-Hot sauce of your choice
-Corn tortillas (12 or more)
To begin, preheat oven to 400 degrees F. Mix the sweet potatoes in a large bowl with olive oil and spices and salt and pepper. Spread sweet potatoes in a single layer on two baking sheets, and reserve bowl with remnants of spices and olive oil. Place in oven for 15 minutes, and then flip sweet potatoes over and roast for another 15 minutes or until golden. Remove from oven and let cool slightly, then chop up into bite-size pieces.
Once everything is prepped, it is time to make the tacos. Place a griddle or skillet on medium heat and brush some canola or olive on the surface. Place tortillas flat on surface and place sweet potatoes, onions, hot sauce, and cheddar cheese on one half. Let cook for just a bit, and then use a spatula to fold over the half. Flip the taco over once it is golden on the first side. Cook until golden on the second side.
Tabasco's Green Jalapeno Pepper Sauce, because it is really tangy and cuts through the sweetness of the potatoes. Eat up!