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Sweet Potato Tacos

This is one of my first creations that I attempted on my own years back when living in Seattle.  It was my “go to” for the sporadic dinner parties I would throw.  It is inexpensive and always a crowd pleaser.

This is a recipe for 4 large flour tortilla tacos


1 1/2 Tablespoons Canola Oil

1/2 Tablespoon of Sesame Oil (if you don’t have this,substitute it with Canola oil)

1 Large Sweet Potato or 2 medium peeled and sliced into 1/4 inch slices

1 Large Onion thinly sliced

1 Red, Yellow, or Orange Bell Pepper thinly sliced

2-3 Tablespoons packed brown sugar

Place the sweet potato slices into in a medium size pan.  Cover the bottom of the pan with 1/4 inch of water, then place a lid on the pan, and turn to medium-high heat.  After 5-7 minutes the sweet potatoes should be cooked yet still firm. 

In a large saute pan, heat the oil over medium-high heat.  Add the onions, and cook for 3 minutes, stirring often.  Then add the bell pepper slices, stirring often.  After 3-5  minutes, add the cooked sweet potato slices .   Cook for another  7-10 minutes, until the vegetables begin to brown and the flavors begin to meld.

Serve with warmed flour tortillas.

Topping options:  sour cream, jarred jalapenos, fresh cilantro, thinly sliced radish, sliced avocado

Great side dishes: Havana black beans and Roasted Corn Poblano Chowder and/or Mexican Corn