15th March 2016

I love sweet potatoes and am always trying to find new ways to eat them. This recipe is inspired by Sarah Britton’s My New Roots cookbook. In her book she has a recipe for sweet potato and mushroom tacos with a red cabbage slaw. For my tacos I substituted the mushrooms for avocados and baked my sweet potatoes rather than broiling them on the stovetop.
These tacos are perfect for either lunch and dinner!
Sweet Potato Tacos
- 500g sweet potatoes, peeled and cubed
- 2 cloves of garlic, minced
- 2 shallots, sliced
- Tablespoon of smoked parika
- Teaspoon of cumin
- Teaspoon of thyme
- Dried chili pepper to taste
- Salt and pepper to taste
- 1/4 cup olive oil
- 8 small wraps
- 1 avocado, cubed
- Red cabbage slaw (see recipe below)
- Preheat oven to 200 C/400 F.
- In a lasagne dish, combine the sweet potatoes, garlic, shallots, spices and olive oil. Mix well, ensuring everything is covered in olive oil. Bake in the oven for 30 – 35 minutes, so that the sweet potatoes can easily be pierced with a fork.
- Build your tacos! I like to first toast my wraps, then add the sweet potatoes, avocado, and red cabbage slaw and enjoy!
Red Cabbage Slaw
- 1/2 head of red cabbage, thinly sliced
- Handful of cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
- Mix all ingredients together and let set for at least 10 minutes to allow flavors to marinate.