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