loveandlemons
miso-maple sweet potato tacos
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!
👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●whisk
- ●oven
- ●food processor
📝 Preparation Steps
1
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.
miso paste2 tablespoonsmaple syrup2 tablespoonsmedium sweet potatoes, unpeeled and chopped into small cubes2Olive oil
2
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.
medium sweet potatoes, unpeeled and chopped into small cubes2
3
Make the cilantro sauce by pulsing all ingredients together In a food processor until just combined.
Cilantro¼ cup cilantro leaves
4
Serve on warm corn tortillas with cilantro-coconut sauce and whatever fixings you like.
Corn tortillas, 2 to 3 per personCilantro¼ cup cilantro leaves
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