Wednesday, July 24, 2013

Miso-Maple Sweet Potato Tacos

In my never ending search of delicious food and recipes to try online, I came across this one at The Kitchn that caught my interest. I'm always up for trying new Mexican-inspired recipes since some of my go-to meals include burritos, tacos, and eating as much re-fried beans and rice as I can. This one included one of my favorite foods, and one that I'm trying to eat more of since they're so good for you...sweet potatoes! Plus, the words...miso....maple syrup...sweet potatoes...really, how could you go wrong!

This recipe was delicious and perfect as it was - I didn't feel the need to alter any ingredients and the quantities were bang-on! It was pretty easy to make, especially since I bought my sweet potatoes pre-cut and pre-washed. I doubled the amounts of the miso-maple glaze since I think I had double the amount of sweet potatoes on hand, which truly shows since I have a lot left over. This would be fantastic re-heated for lunch tomorrow though, which I'll be doing!

Sweet Potatoes, fresh from the oven

Here's the recipe!

Glazed Sweet Potato Filling
2 tablespoons miso paste
2 tablespoons maple syrup
2 tablespoons rice wine vinegar
2 medium sweet potatoes, unpeeled and chopped into small cubes
1 small red onion, chopped
Olive oil

whole wheat or corn tortillas, to put everything inside 
red pepper, chopped
green onions, chopped
hot pepper or jalapeno, chopped
toasted pepitas (pumpkin seeds)
sprouts or greens

Cilantro-Coconut Sauce
1/2 cup light coconut milk
1/4 cup cilantro leaves
1/4 cup basil leaves
1 scallion, green and white parts, chopped
1/4 cup toasted pepitas (pumpkin seeds)
1 lime, zested and juiced
1 small garlic clove
Splash of Sriracha hot sauce (optional)
Pinch of sugar (optional)
Salt and freshly-ground black pepper, to taste

Heat oven to 400°F. Whisk the miso paste, maple syrup, and vinegar together in a small bowl. Spread sweet potatoes and onions in a single layer on a baking sheet (you might need 2 baking sheets). Drizzle with a little olive oil, and then liberally brush the glaze over the vegetables.

Bake in a 400 degree oven for 20 to 30 minutes (it took me 40-45 minutes to get the potatoes soft since my sweet potato cubes were a bit larger). The time will vary depending on the heat of your oven and the size of your sweet potato cubes. The onions will likely be done first so be sure to watch and take them out when they're nicely browned but not burnt. When the sweet potatoes are finished, remove from the oven, taste and add another brushing of glaze if you wish.
Serve on warm corn tortillas with cilantro-coconut sauce (see below) and fixings such as avocado, sprouts, cilantro, and pepitas.
In a food processor, pulse all cilantro-coconut sauce ingredients together until just combined. Serve alongside the tacos.

Delicious Toppings!

1 comment:

  1. It's definitely taco season! I keep seeing taco recipes popping up at the moment but these are pretty different. The herby coconut sauce sounds great too.