These Asian-inspired glazed sweet potato tacos are topped with a creamy cilantro-coconut sauce. Serve them for a healthy meat, dairy, and gluten free meal!
It’s good to be home. We got back from Barcelona late last night… a shower never felt so good, and my bed has never felt so soft. Yet I still woke up around 5am, in the dark, ready to start the day in some other time zone. Hours and multiple cups of coffee later, I’m still in my pajamas, the puppy is in my lap… and I feel like quite the energetic insomniac.
Did you happen to see our kitchen tour yesterday?
We shot that just before we left for our trip along with this recipe. The heat here in Austin is just beginning to lift and refreshing cool(ish) breezes are are starting to feel like fall. Technically it’s still in the 90’s, but relative to what it was… it feels like sweet potato time.
The glaze in this is similar to a Japanese dengaku sauce. I altered it by using maple instead of regular sugar. And I served it with a cilantro coconut pepita sauce instead of normal salsa.
Top your tacos with some toasted pumpkin seeds for crunch and some slices of creamy avocado. And a good squeeze of lime. (For protein, feel free to add in some black beans, or serve some on the side).
miso-maple sweet potato tacos
- 2 tablespoons miso paste
- 2 tablespoons maple syrup
- 2 tablespoons rice wine vinegar
- 2 medium sweet potatoes, unpeeled and chopped into small cubes
- 1 small red onion, chopped
- Olive oil
- Corn tortillas, 2 to 3 per person
- Avocado, sliced
- Chopped scallions
- Toasted pepitas
- ½ cup light coconut milk
- ¼ cup cilantro leaves
- ¼ cup basil leaves
- 1 scallion, green and white parts, chopped
- ¼ cup toasted pepitas (pumpkin seeds)
- 1 lime, zested and juiced
- 1 small garlic clove
- Splash of Sriracha hot sauce (optional)
- Pinch of sugar (optional)
- Salt and freshly-ground black pepper, to taste
- Heat oven to 400°F. Whisk the miso paste, maple syrup, and vinegar together in a small bowl. Spread sweet potatoes and onions in a single layer on a baking sheet (you might need 2 baking sheets). Drizzle with a little olive oil, and then liberally brush the glaze over the vegetables.
- Bake for 20 to 30 minutes. The time will vary depending on the heat of your oven and the size of your sweet potato cubes. The onions will likely be done first so be sure to watch and take them out when they're nicely browned but not burnt. When the sweet potatoes are finished, remove from the oven, taste and add another brushing of glaze if you wish.
- Make the cilantro sauce by pulsing all ingredients together In a food processor until just combined.
- Serve on warm corn tortillas with cilantro-coconut sauce and whatever fixings you like.