Sweet Potato Tacos
Sweet potato tacos offer a vegetarian meal, pairing tender sweet potato slices with a zesty jalapeño-lime crema and tangy pickled red onions.
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Instructions
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Start boiling a pot of salted water for the sweet potatoes.
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Add sweet potatoes to boiling water, simmer for 15 minutes until tender, then drain and cool.
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Char the jalapeño over a high gas flame or under a broiler until blackened; wrap it to steam, then peel, discard stem, and roughly chop, removing seeds for a milder sauce.
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Blend chopped jalapeño, sour cream, scallion, cilantro, and lime juice with salt until smooth, adding water as needed for consistency.
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Once cool, slice sweet potatoes into 1/2-inch pieces. Heat butter in a large non-stick skillet over medium heat, then cook sweet potato slices in a single layer for 4-5 minutes per side until browned, seasoning with salt.
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Warm tortillas, then top with sweet potato slices, sour cream sauce, pickled red onions, and cilantro.