Sweet Potato Tacos

SweetPotatoTacoPlatebfLOI was looking for a gluten-free appetizer to balance things out on game night, and this looked perfect – sweet potato slices roasted in the oven, first in a bit of oil, and then tossed with a combination of chili powder, Dijon mustard, and maple syrup, and popped back in the oven to glaze. Add cheese, a corn tortilla, and another quick trip to the oven, and you have a yummy appetizer – with all thanks due to Bobby Flay and the nice peoples at foodnetwork.com for the recipes I adapted.

Except, we didn’t.

With the addition of Bob’s VERY tasty halibut ceviche, we ended up with plenty of Kirsten-safe munchies, so I put the tacos in reserve to serve along with the Thai-Style Pork Stew for dinner.

Good choice. The sweet heat of the chili glazed sweet potatoes went really well with the peanuty/red peppery/teriyaki kind of goodness that is the pork stew. Add some scallions, and maybe a dollop of Fage yogurt and I think everyone was pretty happy.

•3 or 4 sweet potatoes, peeled and sliced into thin wedges
•Grated white Cheddar cheese
•Grated Monterey Jack cheese
•Vegetable oil
•Corn tortillas
•Salt & Pepper

Maple Chili Glaze:
•1/2 cup maple syrup
•1 tbsp coarse ground Dijon mustard
•1 tbsp chili powder
•Salt and Pepper

SweetPotatoRoastedbfLOCombine the glaze ingredients together and set aside. I wanted to make extra and put it in a squeeze bottle to pass at the table when serving, but apparently, squeeze bottles are not kept in stock at stores in Northeastern Illinois in January – go figure!

SweetPotatoGlazedbfLOHeat oven to 425º.

Toss the sweet potatoes on a large, foil-lined rimmed baking sheet with the oil; season, to taste, with salt and pepper. Roast the potatoes for 20 minutes.

Toss the potatoes with the syrup mixture and return to the oven for about fifteen minutes, tossing twice, until they are beginning to brown. My potatoes were particularly large, and I think I crowded them a bit – next time I will split into two pans.

To Serve: toss a bit of each cheese over half of a tortilla. Top with sweet potato slices and season with salt and pepper to taste.

Fold the tortilla over the filling to make a semicircle, brush lightly with oil and sprinkle with additional chile powder (if desired). Bake for 6 minutes or until crisp.


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