Spicy sweet potato tacos
Having just made a big batch of mango salsa, it only made sense to make some tacos to accompany it. The salsa is cooling, so I made my sweet potatoes spicy hot! These come together very fast and disappear just as fast off your plate!
One large or two small sweet potatoes, peeled and cut into long "french fry" slices
1/2-1 tsp. chipotle powder
1/2 tsp. cumin
sprinkle of salt (optional)
2 tsp. chili powder
1 medium cucumber, diced
2 roma tomatoes, sliced into 6 slices
Lettuce or red cabbage, or both, about 2 cups, shredded
mango salsa (see previous recipe)
White or yellow corn tortillas
Preheat oven to 400*.
After cutting your sweet potatoes, rinse well and keep wet. Put in a large bowl and add the spices. Mix well with your hands so they are evenly covered.
Place on a silicone or parchment lined baking sheet. Spread them out so they don't touch. Place in oven, and bake for about 20-25 minutes, or until browned up and soft.
While they are in the oven, prepare your other veggies to put on the tacos (except the salsa, that will already be done)
When the sweet potatoes are nice and soft and browned up a bit, take out of the oven and put on a plate. Place your tortilla shells on the baking sheet and put in the warm oven to get soft. (usually 5-7 minutes)
Assemble by placing a few slices of sweet potatoes in the middle of a tortilla shell, add the cucumbers, tomatoes and salsa, then the lettuce and/or cabbage.
Serve while they are still hot and get creative. Add other toppings. A squirt of hot sauce? Maybe some thin sliced jalapenos? Most of all, ENJOY!