This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is not safe for those who are lactose intolerant
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Make sure the corn tortillas are gluten-free. Check for anti-caking ingredients in pre-shredded cheese; it's best to grate your own from a block. Check for modified food starch in the sour cream.
"Never underestimate how much assistance, how much satisfaction, how much comfort, how much soul and transcendence there might be in a well-made taco and a cold bottle of beer." -Tom Robbins, Jitterbug Perfume
When I heard the words "sweet potato" and "tacos" together it just seemed like such a great fit - and it is.
The sweet potatoes are creamy and sweet, offset with the spicy seasonings and complemented by the spicy corn salsa. The cheese adds a bit of umami flavor and the sour cream cools this off just a bit. If you like your food less spicy, use 1/2 the jalapeno.
Servings: 4 | Serving size: 3 tacos
Cooking time: 30 minutes
This recipe can easily be multiplied or divided by 2. Leftovers are really good hot or cold - refrigerate the elements separately and put the tacos together right before serving.
|1 lb.||sweet potato (cut into 1/2 inch wedges)|
|4 tsp.||olive oil (divided)|
|1 tsp.||chili powder|
|1/2 tsp.||ground cumin|
|1 tsp.||smoked paprika|
|1/8 tsp.||cayenne pepper|
|3/8 tsp.||salt (divided)|
|to taste||black pepper|
|1 ear||corn (cut kernels from the cob)|
|1 small||jalapeno pepper (minced)|
|4 large||green onions (thinly sliced crosswise)|
|1/2 large||red bell pepper (diced)|
|4 ounces||reduced fat Monterey jack cheese (grated)|
|1/2 cup||reduced fat sour cream|
Preheat the oven to 375°F.
Place the sweet potato, 1 tablespoon of the olive oil, chili powder, ground cumin, paprika, cayenne, 1/4 teaspoon salt, and pepper on a large cookie sheet.
Toss gently to blend the spices and make sure the potatoes are coated well.
Place in the oven and roast for 25 minutes.
While the potatoes are cooking, place the remaining 1 teaspoon olive oil in a large skillet over medium high heat.
Add the corn and jalapeno to the skillet.
Cook for 5 minutes, stirring frequently.
Add the green onions, red bell pepper, and 1/8 teaspoon salt.
Cook for 3 minutes and add 2 tablespoons water. Stir frequently.
Cook for another 3 minutes until the water has evaporated. Remove from heat.
Divide the grated cheese evenly between the tortillas.
When the potatoes are done, place them inside the corn tortillas on top of the cheese.
Top with the corn salsa and a dollop of sour cream.
Serving size: 3 tacos
|Calories 566||Calories from Fat 162|
|% Daily Value|
|Total Fat 18g||28%|
|Saturated Fat 8g||40%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 90g||30%|
|Dietary Fiber 13g||52%|
|Vitamin A 50%||Vitamin C 150%|
|Calcium 25%||Iron 20%|
|Vitamin K 113mcg||Potassium 1549mg|