Do you have that ONE perfect food that you could eat every day if you could? For me that is a taco. They are super versatile and great with pretty much any kind of ingredient combo you could think of. I’m always on the hunt for my next great taco recipe so last week I decided to be a little adventurous and try using sweet potatoes instead of my usual tofu and lets just say it was pure magic!
To be honest, I have never really been a fan of sweet potatoes. I like them as fries, but other than that when I think of sweet potatoes I get memories from my childhood of a stomach churning concoction involving marshmallows and pecans (yuck!) so I usually stay away. But since the foodie in me is always looking for new dinner ideas I bought one, cooked it up in Land O’ Lakes Sauté Express® Saute’ Starter and made the most perfect tacos I have ever tasted. I am completely serious – this is the kind of recipe that you guard with your life because all your friends just HAVE to have it. Well guess what? You’re in for a treat because I’m going to share it with you! Now grab your ingredients and let’s get started!
Southern Sweet Potato Tacos
To make these awesome tacos here is what you need:
- 2 sweet potatoes
- 1 cube Garlic & Herb flavored Land O’ Lakes Saute’ Express® Saute’ Starter
- 1 can black beans, rinsed and drained
- 1 can white kernel corn
- half a red onion
- jalapeno (optional)
- shredded Monterey Jack cheese
Peel and cut your sweet potatoes into 1/2 inch chunks. Melt one square of Garlic & Herb flavored Land O’ Lakes Saute’ Express® Saute’ Starter in a skillet on medium heat and add in your potatoes, making sure to stir them around for an even coating. I normally put my butter and spices in separately, but I saw this at Walmart one day and decided to try it out. It has since become my best friend! The flavor is perfect for my tacos – a hint of garlic but not overpowering and just the right amount of butter. They offer five different flavors too so you can use them in pretty much any recipe you’d like! (FYI – I’m DYING to try the Teriyaki so don’t be surprised if it pops up in the near future!)
Saute’ them over medium or medium-high heat for about 15 minutes until they are soft and have a nice rich color. Make sure to keep them rotated while they cook so they don’t stick to your pan.
While your sweet potatoes are cooking you can go ahead and prepare the rest of your ingredients. Drain, rinse and combine your beans and corn in a small bowl. Cut up your tomato, red onion, jalapeno and cilantro then add it to the bowl. Squeeze some lime juice in and mix it all up. Now you have some delicious corn salsa to top your tacos with!
By now your sweet potatoes should be ready so let them cool for a few minutes while you shred your cheese.
To build your tacos put a heaping spoonful of sweet potatoes on a taco shell, top with a generous amount of corn salsa and sprinkle with cheese. That’s it!
Don’t like sweet potatoes? Substitute your favorite protein or mixed veggies. You can also use lettuce instead of tortillas to have a taco salad or even make these into a yummy taco bowl. (See? Versatile!) Now go enjoy your masterpiece of foodie goodness, and if you want to find some more droolworthy recipes check out Land O’ Lakes on Facebook.
[…] Recipe and Photo credit to millionmoments.net […]