Monday, February 15, 2010

Sweet Potato Tacos with Chipotle Cream

These are one our favorite quick week night dinners.  It's simple.  It's delicious.

1 large Sweet Potato or Yam, peeled and diced
oil to coat the above
1 avocado, peeled, pitted and diced
2 tablespoons sour cream or vegan alternative
1 tablespoon plain yogurt, dairy or vegan
1 heaping teaspoon chipotle puree*
1 teaspoon fresh lime juice
corn tortillas

Place the oil coated, diced sweet potato in a roasting pan and roast at 375 till tender - 20-25 minutes.

In the mean time blend the sour cream, yogurt, chipotle puree and lime juice in a small bowl.

When the sweet potatoes are done, warm the corn tortillas.  In each tortilla put a little of the sweet potato and avocado and drizzle the chipotle cream over the top.

Eat and Enjoy!

* Chipotle puree can be made by taking one can of chipotle chilies in adobo sauce and pureeing in a blender or food processor.  Place in a jar and store in the refrigerator to have on hand for all things chipotle.  It will keep for several months.

1 comment:

kate said...

I wish my husband liked sweet potatoes! I mean, how can you NOT like sweet potatoes?!