It is sweet potato season and I am already considering more growing options for next year. We only grew them for the greens this summer, having gotten them in far too late. The pumpkins were the big producer and we are very grateful for the harvest and certainly enjoying them, but sweet potatoes plus pumpkins seems a good way to grow lots of calories.
With these you can make breakfasts, breads, desserts, soups, stews, stir-fries and, yes, tacos.
These are not, as you might assume, a seasoned sweet potato mixture folded into a tortilla. Rather, the sweet potato becomes the shell and the fillings are piled high. You can really fill them with whatever you have – beans, meat, cheese, sour cream, veggies. This time around we stuck with some longhorn we canned this past March along with broccoli, onion, and avocado.
Sweet Potato Tacos
- 8 medium sweet potatoes
- 1.5 lb. ground beef
- 3/4 teaspoon ground cumin
- pinch of ground cayenne
- 3/4 teaspoon salt (or to taste)
- 2 avocados, for serving
- 1 broccoli crown, for serving
- chopped onion, for serving
Bake the sweet potatoes at 400 degrees until they are fork tender, approximately 45 minutes.
Meanwhile, cook the meat with the cumin, cayenne, and salt. Set aside for serving while you chop the vegetables.
Once the sweet potatoes are baked, split them in half and top with the meat, veggies, and avocado. Serve alongside a salad or fermented vegetable.