I wrote about the taco trend in New York before and this recipe is a perfect example of that. While there’s nothing wrong with a traditional chicken, guacamole and salsa taco, sometimes I just want a more creative version.
These vegetarian sweet potato tacos are stuffed with sticky sweet roasted potato cubes, creamy slices of avocado and crunchy red onion rings. It is an original combination of flavors and textures, that also looks good and is very filling.
I love to marinate the sweet potato with honey and miso, but just leave out the miso if you want. By soaking the red onion rings in vinegar, their sharpness disappears and is replaced by a gorgeous pink color (see also this recipe). And because extra avocado is always a good idea, I like to serve these tacos with a scoop of fresh avocado yogurt.
2 medium sweet potatoes
1 tbsp miso
1 tbsp honey
½ red onion
4 tbsp vinegar
1/3 cup (80 ml) Greek yogurt
Tabasco, to taste
4-6 flour or corn tortillas
optional: parsley, chives or cilantro
1. Preheat the oven to 360F (180 C). Cut the sweet potatoes into little cubes.
2. In a small bowl, mix the miso and honey. Add enough oil to create a marinade. Drizzle marinade over sweet potatoes and make sure every cube is coated. Spread sweet potatoes on a lined baking dish and bake for 30 minutes, or until golden brown.
3. Meanwhile, slice the onion in thin rings. Lay onion rings in a bowl and cover with vinegar. Let soak for at least 15 minutes.
4. Halve avocado and remove the pit. Cut ¾ of the avocado in blocks. Mash the remaining ¼ avocado with the Greek yogurt. Add Tabasco, salt and pepper to taste.
5. Warm tortillas in microwave or in a skillet. Fill with roasted potato, avocado slices and soaked onion rings. Serve with a scoop of avocado yogurt and some herbs.