Sweet Potato Tacos

by Ron Finley

Ingredients: 

  • 3-4 organic sweet potatoes 

  • A few sprigs of fresh organic rosemary 

  • 1-2 inch piece of fresh organic ginger

  • Salt, to taste

  • 2 Tbsp. sesame oil 

  • 2 Tbsp. ground organic turmeric powder

  • 1/2 Tbsp. Black pepper

  • Dried and smoked chilis (your preference/what you have available), to taste 

  • Organic honey, to taste 

  • Juice of 1 organic orange or tangerine

  • Organic corn tortillas 

  • Organic arugula (for garnish) 

  • Guacamole (optional, mandatory for me personally)

Directions:

  • Cut the sweet potatoes into cubes and ginger into chunks 

  • Boil the sweet potatoes, rosemary, ginger in salted water until tender

  • Once cooked through, drain the water, remove the rosemary from the stems and add the sweet potatoes, ginger and rosemary into a bowl 

  • To the bowl, add the turmeric powder, black pepper, chopped chilis, salt and sesame oil

  • Mix until the sweet potatoes are well coated 

  • Add to a baking sheet and drizzle with honey and freshly squeezed orange or tangerine juice 

  • Roast at 400 degrees F for 15-20 minutes (or until your desired crispiness level) 

  • Grill the corn tortillas on each side (or fry if you like them as hard shell tacos) 

  • Assemble the tacos on the corn tortillas however you want, I don’t know what you like 

  • The way I like to enjoy them is filling the grilled tortilla with the  sweet potatoes, adding some guacamole (my recipe below) on top and garnish them with arugula 

GUACAMOLE RECIPE

  • Mix ripe organic avocados with diced white onion, diced red onion, diced jalapeños (or your pepper of choice, just remembering there’s an end result), minced garlic, chopped cilantro, chopped parsley, lime juice, salt and pepper 

  • Measurements according to your preference