Miso-Maple Sweet Potato Tacos with Coconut-Cilantro Sauce
Serves 3-4 people
INGREDIENTS
FOR THE GLAZED SWEET POTATO FILLING:
- 2 tablespoons miso paste
- 2 tablespoons Maple Valley Dark & Robust organic maple syrup
- 2 tablespoons rice wine vinegar
- 2 medium sweet potatoes, unpeeled and chopped into small cubes
- 1 small red onion, chopped
- Olive oil
FOR THE TACO FIXINGS:
- Corn tortillas, 2 to 3 per person
- Avocado, sliced
- Sprouts
- Cilantro
- Chopped scallions
- Toasted pepitas
INSTRUCTIONS
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.
2. Bake in a 400 degree oven 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.
3. Serve on warm corn tortillas with cilantro-coconut sauce (see below) and fixings such as avocado,
sprouts, cilantro, and pepitas.
Cilantro-Coconut Sauce
INGREDIENTS
- 1/2 cup light coconut milk
- 1/4 cup cilantro leaves
- 1/4 cup basil leaves
- 1 scallion, green and white parts, chopped
- 1/4 cup toasted pepitas (pumpkin seeds)
- 1 lime, zested and juiced
- 1 small garlic clove
- Splash of Sriracha hot sauce (optional)
- Small pour of Maple Valley maple syrup (optional)
- Salt and freshly-ground black pepper, to taste
INSTRUCTIONS
In a food processor, pulse all ingredients together until just combined. Serve alongside the tacos.
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