Roasted Sweet Potato Tacos

 

March 24, 2017

Recipes

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Welcome to Bocaditos’ Exclusive Content area. As promised we’ve included Shelby Thompson’s recipe for Roasted Sweet Potato Tacos, available only to Bocaditos subscribers. If you arrived here from our newsletter, we’ve also automatically entered you to win a pair of tickets to The Loft Cinema and a $25 gift certificate to one of many excellent local restaurants, including KingfisherFeastBoca TacosCharroThe Carriage HouseDante’s FireDowntown Kitchen, and Brushfire BBQ Co. Didn’t get here through our newsletter but still want a chance to receive exclusive content and win prizes like the one above? Sign up for our newsletter here.

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Roasted Sweet Potato Tacos
Print Recipe
Servings Prep Time
4 tacos 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 tacos 15 minutes
Cook Time
20 minutes
Roasted Sweet Potato Tacos
Print Recipe
Servings Prep Time
4 tacos 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 tacos 15 minutes
Cook Time
20 minutes
Ingredients
Tacos
Cashew Cream Sauce
Cabbage Slaw
Servings: tacos
Instructions
  1. Heat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
  2. Place sweet potato wedges on the prepared baking sheet. Drizzle olive oil, garlic powder, chili powder, paprika, and sea salt over the wedges. Toss until the sweet potatoes are evenly coated with olive oil and spices. Spread the sweet potato wedges on the sheet so that they're not touching one another. This will ensure crispiness.
  3. Roast the sweet potatoes for 20 minutes, flipping halfway through.
  4. Meanwhile, make the cashew cream by adding the soaked cashews, water, lemon juice, vinegar, salt, and chiltepins to a blender. Blend on high until the sauce is creamy.
  5. Make the cabbage slaw by tossing together the shredded cabbage, lemon juice, olive oil, and sea salt.
  6. When the sweet potatoes are done cooking, divide them between four tortillas. Top each tortilla with 1/4 cup of cabbage slaw and a generous drizzle of cream sauce.
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Roasted Sweet Potato Tacos

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Roasted Sweet Potato Tacos
Print Recipe
Servings Prep Time
4 tacos 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 tacos 15 minutes
Cook Time
20 minutes
Roasted Sweet Potato Tacos
Print Recipe
Servings Prep Time
4 tacos 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 tacos 15 minutes
Cook Time
20 minutes
Ingredients
Tacos
Cashew Cream Sauce
Cabbage Slaw
Servings: tacos
Instructions
  1. Heat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
  2. Place sweet potato wedges on the prepared baking sheet. Drizzle olive oil, garlic powder, chili powder, paprika, and sea salt over the wedges. Toss until the sweet potatoes are evenly coated with olive oil and spices. Spread the sweet potato wedges on the sheet so that they're not touching one another. This will ensure crispiness.
  3. Roast the sweet potatoes for 20 minutes, flipping halfway through.
  4. Meanwhile, make the cashew cream by adding the soaked cashews, water, lemon juice, vinegar, salt, and chiltepins to a blender. Blend on high until the sauce is creamy.
  5. Make the cabbage slaw by tossing together the shredded cabbage, lemon juice, olive oil, and sea salt.
  6. When the sweet potatoes are done cooking, divide them between four tortillas. Top each tortilla with 1/4 cup of cabbage slaw and a generous drizzle of cream sauce.
Share this Recipe
Powered byWP Ultimate Recipe






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Roasted Sweet Potato Tacos