I don’t know about you, but I think tacos are the most perfect food ever. Having Judah in school now means that our nights have gotten a lot busier and the last thing I want to do is spend a few hours in the kitchen preparing a nutritious and satisfying meal. Being a vegetarian family means that we eat a lot of fresh vegetables and protein substitutes, and tacos are so versatile that I have about 5 or 6 different versions that I serve on any given day. One of my favorites going into the Fall season is sweet potato tacos heaping with fresh veggies. I know a lot of people put salsa on their tacos, but since I am always creating new recipes and repurposing favorites I decided to revamp my tacos and came up with this pair of spicy, creamy sauces made with Kraft salad dressings that add a kick and really tie the whole dish together. Read on to make them for yourself!
Zesty Sweet Potato Tacos:
These tacos are perfect for a family dinner or a quick lunch and you can easily swap out ingredients to fit your taste. This recipe makes about 6 tacos, so you can adjust your measurements accordingly. Typical serving size is 2 tacos. Here is what you need:
- 2 sweet potatoes
- small tortillas
- can of black beans
- can of whole kernel corn
- 1/2 jalapeño
- 1 roma tomato
- 1 lime
- Monterrey Jack cheese
For the sauces:
- 1 cup Kraft Ranch dressing
- 1 tbsp Sriracha sauce or chili sauce
- 1 cup Kraft Green Goddess dressing
- diced jalapeño
To make your tacos, cut up the sweet potatoes in 1/2 inch portions, sprinkle with pepper, garlic and oregano and sauté over medium-high heat about 15-20 minutes until the edged are slightly browned. I love using sweet potatoes as a base for my recipes – not only do they taste great but they are a smart choice as well!
While they are cooking you can make your sauces. They only take a minute, but they add a BIG flavor in a small package! I am a huge fan of Kraft’s classic Ranch dressing – we always keep a bottle in the house because it is the only way Judah will eat certain veggies (like mother like son) and I’ve started coming up with all kinds of uses for it. So far we have had Ranch veggie burgers, Ranch and veggie pasta and more! I love a rich, creamy base for my sauces so these are perfect for my taco sauce. I had planned on making just a red sauce with the Ranch, but I spied the Green Goddess dressing while stocking up last week so I grabbed it and whipped up a green version too!
For the green sauce you will want to finely dice 1/3 of a jalapeño and a small handful of cilantro, then combine them with the Kraft Green Goddess dressing and stir. That’s it!
For the red sauce combine your Ranch and chili sauce then stir. You can add more or less chili sauce depending on how spicy you want it, and if you don’t like spice at all you can swap in some tomato sauce. Pop both of them in the fridge for about 10 minutes before serving. By now your sweet potatoes should be ready, so take them off of the heat and set aside in a bowl loosely covered with a paper towel.
Next, mix together your black beans, corn, jalapeño and cilantro in a bowl. Squeeze the juice of half a lime into it, mix thoroughly and set aside. Brown your tortillas by setting a skillet on high and popping them in one at a time for a few seconds. They will come out perfect each time! Now that you have everything ready you can start building your tacos!
I like to start with the sweet potato, then add my corn mixture, tomatoes, a small amount of cheese and then sauce. You only need about a tablespoon of sauce on each taco, too much and you might drown out the fresh flavors we have going on.
Doesn’t that look delicious? With all things, keep portion size in mind and don’t over-do it or over stuff your tacos. If you aren’t a sweet potato fan you can easily swap them out for tofu, eggplant, or your choice of lean meat.
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This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.