One meal, two ways: Sweet potato soft tacos and burritos recipe

Posted in Recipes.

Posted on March 8, 2019April 8, 2019 by Aaron Harvie

Tacos and burritos are always a fun, family favourite … and a great way to get the little ones to eat their dinner without a fuss.

This dish is no exception. The grown-ups’ taco incorporates the elements of a traditional Mexico City dish but with the addition of oven-roasted sweet potato seasoned with chipotle to create a sweet, smoky crunch. When mixed with the creamy guacamole and the acid bite of lime and red onions this is the perfect Summer dish. And for the kids, well, they’ll be so busy enjoying the sweet potato in their burrito, they’ll hardly notice that it’s packed filled with vegetables.

It’s the lovely bright orangey-gold colour of the sweet potato that makes this Mexican feast look so special – but there are other varieties of sweet potato available in Australia too – purple, red and white – and they make very excellent wedges too!

Sweet potato soft tacos and burritos recipe

Serves 2 adults + 2 kids

Ingredients

1 x large sweet potato, cut into wedges
2 tbsp vegetable oil
6 x small flour tortillas
Sea salt and cracked black pepper, to season

For the grown-ups’ soft tacos

½ tsp chipotle powder (or smoked paprika)
½ red onion, peeled and thinly sliced
1 lime, chopped into quarters
½ bunch coriander, roughly chopped
100g Danish feta cheese
1 avocado, mashed
2 garlic cloves, minced
hot sauce, to garnish

For the kids’ burritos

½ avocado, mashed
1 carrot, grated
300g Colby cheese, grated
1 handful spinach leaves, shredded

Method

Step 1: Preheat the oven to 180˚C. Place the sweet potato wedges on an oven-proof tray lined with baking paper and drizzle with vegetable oil, ensuring the tray is not too crowded.

Step 2: Bake for 7 minutes then remove from the oven and flip the wedges with a spatula. Return to the oven for a further 7 minutes or until cooked, then remove from the oven and set aside.

Step 3: While the sweet potato is cooking, grab 2 mixing bowls and a potato ricer (or masher if you don’t have one). For the grown-ups, to make the guacamole, mash the avocado, add the garlic, juice of ½ a lime, a splash of hot sauce and season with salt and pepper to taste. For the kids, mash avocado into a bowl and set aside.

Step 4: Place a dry fry pan – I like to use a cast-iron pan – over medium heat and add two tortillas, one on top of the other. Cook until mottled and brown on one side then flip. When one side of each tortilla is cooked, remove from the pan and cover with a tea towel to keep warm. Repeat until all are cooked.

Step 5: To make the burritos, place two tortillas on chopping board, spread a dollop of avocado and top with sweet potato wedges, carrot, cheese and spinach. Tuck and fold the tortillas and place, seam-side down, on a plate and serve.

Step 6: To make the soft tacos, grab a small bowl and add the chipotle powder, salt and pepper. Mix well and season the sweet potato wedges.

Step 7: Place tortillas on a chopping board, spread a dollop of guacamole then add the sweet potato and red onions. Top with a crumble of feta cheese, coriander leaves, a squeeze of lime and a splash of hot sauce and serve.