Tuesday, March 27, 2012

No More Mallows!

 



See that little guy up here? 
He's pretty angry. 
He's low in calories, an amazing source of antioxidants, beta carotene, Vitamin A and C, manganese, loaded with fiber and complex carbohydrates and way too often is covered up by marshmallows, butter, heavy cream and sickening amounts of sugar.

I came up with a new idea of how to use naturally delicious sweet potatoes by making them the star of the show instead of a sugary side note!
Living in the land of Tex-mex it wasn't hard for me to decide on tacos.
Fajita seasoned sweet potato tacos to be exact. Topped with a refreshing cilantro slaw and a chipotle maple sour cream, it's changing up taco night for the better!

Southwest Sweet Potato Tacos with Maple Chipotle Cream and Cilantro Slaw
 2 pounds fresh sweet potatoes
4 tablespoons olive oil
1/2 cup fajita seasoning (I use Chi Chi's brand fajita seasoning packet)
1/3 cup sour cream
2 teaspoons Tabasco chipotle pepper hot sauce
2 teaspoons maple syrup
½ teaspoon cumin
½ teaspoon salt
1 Tablespoon lime juice
1 ½ cups shredded green cabbage
3 green onions, thinly sliced
1/3 cup cilantro, chopped
8 soft taco size corn tortillas, warmed
 Preheat oven to 375 degrees.  Wash, dry and peel sweet potatoes and cut into ½ inch cubes. Place cubed sweet potatoes into a large mixing bowl with 3 Tbsp olive oil and fajita seasoning. Toss until all cubes are evenly coated with seasoning mixture. Place seasoned sweet potato cubes on a large foil lined cookie sheet and place in the oven. Bake for 35 minutes, stirring once at the halfway point to ensure even browning.
While potatoes are baking, place the sour cream, chipotle hot sauce and maple syrup in a small mixing bowl. Whisk to thoroughly combine, cover and place in the fridge until ready to serve.  In a separate medium mixing bowl whisk together remaining 1 Tbsp olive oil, cumin, salt and lime juice. Add cabbage, green onion and cilantro to lime cumin dressing and toss to evenly coat the slaw.
Sweet potatoes are ready when evenly browned and tender in the middle. To assemble tacos divide the sweet potatoes evenly between the tortillas. Top each taco with slaw and maple chipotle cream and serve immediately.


Makes 4 servings (2 tacos per person)

Visit the North Carolina Sweet Potato Commission to get even more great ideas on how to turn sweet potatoes into a delicious and healthy treat for your family!

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