And...it's Monday again! How does that always seem to catch me by surprise?!! In any case, if you're like me, it's back to the routine of school, work, sports and the necessity of quick and healthy dinners. Now, if you've had the time and foresight to prepare some dishes over the weekend to make busy weeknights a little easier--here's to you!! I hate and love you at the same time!! If not, then recipes like these Weeknight Spicy Sweet Potato Tacos, that take under an hour to whip up and rely on pantry and household staples, are right up your alley. These tacos are foolproof easy, utterly delicious and kinda unique too. If you do the Meatless Monday thing, these will make even the most reluctant vegetarians in your house ask for seconds. I promise!! It's the power of the sweet potato, people!!
In my mind, there is no more versatile veggie than the sweet potato or yam--they're eye-catchingly orange, always easy to find and well...sweet (aptly named, huh?) Great boiled, baked, roasted, mashed, turned into chips or pureed into soups--you name it, if it's a sweet potato, it's got may name on it. I absolutely love 'em and so does everyone else in my house. So I had a feeling when I saw this recipe for sweet potato tacos that it would be a big hit and my instincts were right. This dish, due to both its deliciousness and ease factor, is definitely a keeper and will go on our regular dinner rotation. The combination of the spiced, roasted, caramelized sweet potatoes with canned, fire-roasted green chiles is addictive, but in a good way. No guilt here!
Top the tacos with a little shredded Monterey Jack to balance out the heat and a dollop of sour cream if you like and all of sudden making Monday night dinner is something you might actually look forward to! Serve this with a simple green salad on the side and you've got yourself a really enjoyable meal. Remember--the power of the sweet potato--never forget it!!
Weeknight Spicy Sweet Potato Tacos
Serves 4 but you can easily double the recipe (just use two sheet pans)
Prep Time: 45 minutes (start to finish)
- 4 large sweet potatoes, peeled and cut into small cubes
- 4 tablespoons canola oil
- 1-2 teaspoons chili powder (use closer to 2 if you like things hot)
- 1 teaspoon kosher salt
- One 4 ounce can chopped, fire-roasted green chiles
- 8-10 small flour or corn tortillas, warmed
- 6 ounces Monterey Jack, freshly shredded (it's so much better when you shred it yourself)
- Sour cream for topping (optional)
1. Preheat oven to 450ºF and line a rimmed baking sheet with parchment paper. Set aside.
2. Place the chopped sweet potatoes into a large bowl. Add the oil, chili powder and salt and toss well. Turn out onto the prepared pan and spread into an even layer. Bake for about 30 minutes, turning at about the halfway point, until cubes are tender and caramelized.
3. Remove the pan from the oven and stir the green chiles into the sweet potatoes in the pan.
4. Top the warmed tortillas with the mixture and sprinkle with some cheese. Place a dollop of sour cream on top and serve immediately.
5. If any mixture is left over, store it in an airtight container in the fridge. It's great leftover to snack on.
Note: Recipe adapted from Taco Night by Kate McMillan. I omitted the cumin and coriander and upped the number of sweet potatoes used. Feel free to experiment with the spices here.