Sweet and Smokey, Sweet Potato Tacos.
This is one of my most frequently requested recipes and I can honestly say, these tacos are a crowd pleaser! Meat eaters and non-meat eaters alike, no one has met this taco that didn’t love it.
You’re in luck, I’ve got the recipe and instructions below for you.
Hope you enjoy!
Sweet potato tacos
Here’s what you’ll need:
1 large sweet potato
1/2 yellow onion
1/2 jalapeno
4 cloves garlic
Salt and pepper
1.5 tsp smoked paprika
1 tsp cumin
1/2 tsp Mexican oregano
1 tsp chili powder
Your preferred high heat cooking oil - I use olive oil or avocado oil
Two vegan sausages - I like to use Fieldroast apple sage for this one.
1 avocado (for topping)
Limes (for topping)
Cilantro (for topping)
Corn tortillas
Vegan sour cream - I *highly* recommend forager brand sour cream, their plain yogurt works too!
Instructions:
Prep the hash: Clean and cube the sweet potato into 0.5 in x 0.5 in cubes, dice 1/2 yellow onion, mince the garlic, de-seed and finely dice the jalapeño. Place all the ingredients into a bowl.
Coat the contents in about1 tbs olive oil and toss them in the seasonings.
Heat a skillet or frying pan on medium with a thin layer of oil on the bottom. Once the oil is hot, pour the hash mixture into the pan.
Stir every minute or so and season with salt and pepper. You want the contents to develop a nice caramelized quality.
While that cooks, prep the sausage, avocado, cilantro, lime, and tortillas as follows…
Sausage: I use field roast apple sage and the way I cut it goes as follows: in half longways, in half long ways again, then in half short ways. What you end up with is 8 small spears per sausage, I place two spears per taco.
Avocado: Cut in half, remove pit, slice into long slivers and serve on top.
Cilantro: Rough chop a small handful, stems and all.
Lime: Slice into 1/4’s
Tortillas: If you have a gas stove, lightly char the tortillas by placing them over the flame and flipping with tongs. If you don’t have a gas stove, you can steam them in a damp paper towel or place in a skillet on high heat and cook both sides until lightly charred.
6. Once the hash is cooked - should be about 15 or 20 minutes - place the contents in a bowl and return the pan back to the stove.
7. Add the vegan sausage to the pan and cook until golden, set aside.
8. Time to assemble! Here’s the order I go in: Tortilla, hash, sausage (two spears), sour cream, avocado, cilantro, lime.
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