I love all kinds of tacos! My sister and brother-in-law are both vegetarian, so these sweet potato tacos are a great meal for when they come to visit.
I first had sweet potato tacos at Paladar Restaurant in Annapolis, Maryland. They were so good that I asked for the recipe from Paladar, and the executive chef sent me a version of the recipe. I have made them several times and they never disappoint. Enjoy!
Recipe for Sweet Potato Tacos
- For the filling:
- 1 1/2 Tbsp. of Extra-Virgin Olive Oil, divided
- 2 large sweet potatoes, peeled and then diced in 1/4-inch cubes
- 4 hearts of palm stalks from a can, cut lengthwise and then sliced in to desired size
- 1 can of pinto beans or great white northern beans, drained well
- Salt and pepper
- 2 tsp. of cinnamon
- For the tomatillo salsa:
- 6 fresh tomatillos, husked
- 1/4 of one bunch of fresh cilantro
- 1/2 red onion OR 1 – 2 thin slices of a jalapeno pepper
1 lime, juiced
- For the toppings:
- Red cabbage
- Chopped Chives
8 – 10 soft tortillas (6-inch/taco size)
Make tomatillo salsa first. Place tomatillos, cilantro, and onion in the bowl of a food processor. Pulse until it is to salsa consistency. Pour in to a bowl, squeeze in the lime juice, cover and put in fridge for an hour. In a bowl, mix together the sweet potatoes, hearts of palm, 2 1/2 tsp. olive oil, and salt and pepper. Place the potato mixture on a foil-lined baking sheet, and bake in the oven at 350 degrees for 25 – 30 minutes (until potatoes are done). Put the rest of the olive oil in to a large skillet. Heat oil, then add potato mixture and pinto beans to the skillet. Add in some salt, pepper, and the 2 tsp. of cinnamon. Saute until the beans and potatoes are warmed through, then remove pan from heat. Heat tortillas in a microwave for 20 – 25 seconds. Build your own tacos. Put sweet potato mixture down the middle of the tortilla, then top with cabbage, chives, and tomatillo salsa. Serve with mango and avocado salad (recipe to be posted soon). Enjoy!