Roasted sweet potato tacos with creamy jalapeno dressing
Prep
15 min
Total
40 min
Makes
8 small tacos
Sweet and spicy unite in this easy vegetarian taco.
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Ingredients
1
sweet potato
1 tsp
chili powder
1/3 tsp
cayenne powder
2 tsp
garlic oil
1/2 tsp
salt
1/4 tsp
black pepper
1/2
green onion, roughly chopped
2 stalks
cilantro, finely chopped
8
small corn tortillas
Jalapeno Dressing
3/4 cup
mayonnaise
1 tsp
lemon juice
1/2 tsp
honey
2
jalapeno, charred/de-seeded
1/2 tsp
salt
1/4 tsp
black pepper
2 tsp
oil
Instructions
- In a frying pan on medium heat add oil. Once oil is hot add jalapeno and sear well on all sides.
- Remove to a bowl and cover with saran wrap and allow to steam for at least 15 min.
- Take off saran wrap and remove skin of jalapeno as well as seeds and white membrane. Using a hand blender combine all ingredients for jalapeno dressing in a bowl and store in the fridge until required.
- Pre-heat oven to 400F.
- Peel sweet potato and dice into ¾” cubes. Toss in garlic oil, chili powder, cayenne, salt and black pepper.
- Lay on a rimmed baking tray lined with parchment and bake for 12-15 minutes or until just fork tender.
- Remove from the oven and toss with green onion and cilantro.
- Place two tablespoons into a taco and top with dressing and more green onion and cilantro if desired.