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bitterweet end of summer, sweet potato tacos
From the Healthy Voyager.
Before it’s time to pack away our swimsuits and pull out our sweaters, be sure to cook up one last summer storm and enjoy every last morsel!
Filling:
1 pound sweet potatoes
2 teaspoons dried chipotle chile powder
1 teaspoon smoked paprika
1/2 teaspoon cinnamon
1 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon oil (grapeseed or olive oil)
1/2 jicama, sliced into thin strips
1/2 cup cashews, soaked, drained and dried
1 teaspoon maple syrup
1/2 teaspoon dried chipotle chile powder
4-6 tortillas
Shredded vegan mozzarella cheese (optional)
Directions:
Prepare the sweet potatoes: Cut the sweet potatoes into a thick julienne – 1/2″ by 1/2″ sticks. Combine the spices, then toss the sweet potatoes in the oil and spice mixture. Spread the sweet potatoes onto a baking sheet and roast at 400 F for 45 minutes, tossing after 25 minutes.
While the sweet potatoes are roasting, puree the cashews in a food processor. Add water to thin into a creamlike consistency. Add maple syrup and chipotle powder to taste.
Assembly: Warm the tortillas on the grill. Plate the tortillas and add cashew cream, roasted sweet potatoes, jicama, and cheese.
Hi! I’m Carolyn Scott-Hamilton. I’m a holistic nutritionist, vegan chef, cookbook author, speaker, show host, consultant and healthy travel expert. From video web series and travel articles, to product reviews and healthy, vegan and gluten free recipes, you’ll find lots of info for a happier, healthier and greener lifestyle! After all, Life is a voyage, live it well!