Sweet Potato Tacos

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)

1. Preheat oven to 200 C/400 F.
2. 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.
3. 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

1. Mix all ingredients together and let set for at least 10 minutes to allow flavors to marinate.