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Grilled Sweetpotato Tacos with Queso Fresco and Cucumber-Tomato Salsa

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Grilled Sweetpotato Tacos with Queso Fresco and Cucumber-Tomato Salsa

Grilled sweetpotato wedges are delicious alongside burgers, hot dogs, or anything else off the grate, but they’re also great as a featured ingredient in tacos, salads, and sandwiches. Here, they’re dusted with Mexican spices, then tucked into tortillas and topped with creamy cheese, crunchy lettuce, and fresh salsa. Add a watermelon wedge or a side of grilled peppers, and you’ve got a near-perfect summer meal!

Grilled Sweetpotato Tacos with Queso Fresco and Cucumber-Tomato Salsa

Grilled Sweetpotato Tacos with Queso Fresco and Cucumber-Tomato Salsa

Serves 4

Ingredients:
2 to 3 limes, divided
1 cup 1/4-inch diced tomatoes
1/2 cup 1/4-inch diced cucumber
1/4 cup 1/4-inch diced red onion
2 tablespoons chopped fresh cilantro
1 jalapeno, stemmed, seeded, and minced
2 cloves garlic, minced
1 pound yellow- or orange-fleshed sweetpotatoes, cut lengthwise into 3/4-inch wedges
1 1/2 tablespoons olive oil
1 teaspoon salt, plus more to taste
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Eight 6- or 8-inch corn or flour tortillas
3/4 cup crumbled queso fresco (see notes)
1 cup shredded iceberg lettuce or green cabbage
Hot sauce, for serving (optional)

Instructions:

  1. Squeeze one or two of the limes to yield 2 tablespoons of juice. In a medium bowl, combine the lime juice, tomatoes, cucumber, onion, cilantro, jalapeno, and garlic. Add salt to taste and set aside. Cut the remaining lime into wedges and set aside.

  2. Heat a grill to medium-high.

  3. Meanwhile, in a large bowl, combine the sweetpotatoes, oil, salt, coriander, chili powder, and cumin. Wrap the tortillas in foil.

  4. Arrange the sweetpotatoes on the grill and cook until lightly charred and tender, 6 to 8 minutes, turning halfway through. Place the tortillas on a cooler part of the grill and cook until warm, 5 to 8 minutes.

  5. Arrange the tortillas on plates or a platter and top with the sweetpotatoes, queso fresco, lettuce or cabbage, and salsa. Serve with the lime wedges and hot sauce, if using, on the side.

Notes: Look for queso fresco in the Mexican cheese section of your supermarket. If you can’t find it, substitute crumbled feta or goat cheese.

To make this simple recipe even more so, omit the first seven ingredients and the first step of the instructions, and substitute one lime, cut into wedges for serving, and two cups of store bought salsa.

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Gaby's Sweetpotato Nachos

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Gaby's Sweetpotato Nachos

Our friend Gaby has created yet another irresistible California Sweetpotato recipe. Perfect for Halloween parties and fall gatherings, these nachos pack a ton of great nutrients, flavor and color, without all that scary stuff. Leave the scaring to the ghouls. 

Sweetpotato Nachos

INGREDIENTS

2 pounds (3 to 4 medium) California sweetpotatoes
2 tablespoons olive oil
1 teaspoon chili powder
Coarse salt and ground pepper
2 cups shredded cheddar and pepper jack cheese
1 cup black beans
2 corn on the cob, sliced
Scallions
Cilantro
1 cup guacamole
pico de gallo
sour cream

INSTRUCTIONS

  • Preheat the oven to 425 degrees.

  • Cut each California sweetpotato lengthwise into 8 wedges; halve long wedges crosswise.

  • On a large rimmed baking sheet lined with parchment paper, toss sweetpotatoes with oil, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges, cut sides down. Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt if needed.

  • Lay the wedges on a baking sheet and pile them high with cheese, beans and corn. Transfer the baking dish back into the oven and bake for a few minutes until the cheese is melted.

  • Remove the baking sheet from the oven and top the sweetpotatoes with the, scallions, cilantro, guacamole, salsa and sour cream.

  • Serve immediately.

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Southwestern Sweetpotato Quinoa Bowl

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Southwestern Sweetpotato Quinoa Bowl

Our friend Gaby is at it again. This time, she packs a whole lot of superfood goodness into one delicious bowl with this recipe. 

Ingredients

For the bowl:

1 cup quinoa

1 bunch kale, finely sliced

2 tablespoons olive oil

1 medium lime, juiced

1⁄2 teaspoon salt

2 avocados

1 14-ounce can black beans, rinsed and drained

1⁄4 cup crumbled cotija cheese

Kosher salt, pepper and red pepper flakes to taste

 

For the Sweetpotatoes:

2 medium California sweetpotatoes (about 11⁄2 pounds), sliced into small, 1⁄4-­inch cubes

2 tablespoons olive oil

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 1⁄2 teaspoons salt

 

One recipe Cilantro Vinaigrette 

Instructions

For the Sweetpotatoes:

  1. Preheat oven to 425 degrees F.

  2. On a large baking sheet, toss together the cubed California sweetpotatoes, oliveoil, salt, pepper and cumin and paprika. Once coated, evenly distribute the sweetpotatoes on the baking sheet.

  3. Transfer the California sweetpotatoes into the oven and roast for 25­-30 minutes until they are fork tender.

For the bowl:

  1. Cook the quinoa according to the package directions. Set aside.

  2. Toss the kale, olive oil, lime juice and salt in a large bowl and then add small groupings of the avocados, quinoa, black beans, cotija and sweetpotatoes. Season with salt, pepper and red pepper flakes and serve alongside the cilantro vinaigrette.

Original blog post can be found here.

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Gaby's Sweetpotato, Corn and Feta Salad

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Gaby's Sweetpotato, Corn and Feta Salad

Another amazing salad idea brought to you by one of our favorite blogs, What's Gaby Cooking? As summer fast approaches, it's a great time to start thinking about Sweetpotatoes in refreshing dishes that pair perfectly with sunshine and relaxation!

INGREDIENTS

4 red California sweetpotatoes, skin removed and cut into ¾ inch cubes
2 tablespoons olive oil
kosher salt and freshly cracked black pepper.
3 pieces corn on the cob
½ cup crumbled feta
fresh dill
Lemon Vinaigrette
1 lemon, juiced
2 teaspoons champagne vinegar
1/3 cup olive oil
kosher salt to taste

 

INSTRUCTIONS

  1. Preheat a gas or charcoal grill to medium high heat.

  2. In a medium bowl, combine the cubed California sweetpotatoes, olive oil, salt and pepper and toss to combine.

  3. Tear 4 large sheets of aluminum foil, about 16 inches long each. Divide the sweetpotato mixture amongst the 4 sheets of aluminum foil and fold the sides up on both ends so you create a securely wrapped parcel for the potatoes.

  4. Place the 4 parcels on the grill and cover. Let the potatoes cook for about 7-8 minutes on each side. When flipping the potato parcels, be sure to use a pair of tongs and a spatula so the parcels stay intact.

  5. Once the sweetpotatoes are fully cooked and fork tender, carefully remove the sweetpotato parcels from the grill and transfer the sweetpotatoes to a bowl.

  6. Brush the cob on the cob with olive oil and transfer to the grill. Cook until slightly blackened. Remove the corn from the kernel and add to the bowl of sweetpotatoes. Add the feta cheese and fresh dill and toss to combine.

  7. Whisk together the ingredients for the lemon vinaigrette and drizzle a little bit on top of the sweetpotatoes, tasting and adding more if needed. Adjust salt and pepper and serve.

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Loaded Southwestern Quinoa Sweetpotatoes

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Loaded Southwestern Quinoa Sweetpotatoes

Bring your “A” game to the kitchen table and come fully prepared for your guests to be grabbing for seconds with MJ and Hungry Man’s Loaded Southwestern Quinoa Sweetpotatoes. This sweetpotato dish is locked and loaded with chicken, black beans, corn, quinoa  and more! 

Ingredients

8 California sweetpotatoes, washed & scrubbed

1 cup quinoa (I used ½ cup white & ½ cup red)

1 cup shredded rotisserie chicken

1 (15 oz) can low-sodium black beans, rinsed & drained

1 cup frozen corn, thawed

1 (10 oz) can Rotel (diced tomatoes w/ lime juice & cilantro)

1 tsp cumin

½ tsp salt & pepper

1 Tbs fresh lime juice

1 cup Mexican blend cheese

Cilantro for topping

Instructions

Preheat oven to 400ºF. Pierce sweetpotatoes with fork and wrap individually in foil. Bake for 45-50 min, or until fork tender.

1.       In the meanwhile, cook quinoa. Once cooked, add to large mixing bowl along with rest of ingredients, except for cheese and cilantro.

2.       Once potatoes are done, take them out of the oven and wait until they cool slightly, about 5 minutes. (leave the oven on). Slice in half lengthwise and stuff with generous amount of quinoa filling. Top with cheese and place back in the oven and bake until cheese melts, about 5 minutes.

3.       Top with cilantro and more lime juice, if you'd like, and dig in!

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Sweetpotato, Kale, and Black Bean Tostadas

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Sweetpotato, Kale, and Black Bean Tostadas

Don’t let all the good-for-you toppings fool you. These tostadas are deeply indulgent and heartily satisfying, thanks to crisp-chewy tortillas, plus cheese, cilantro, and lime. (Is there anything that isn’t great with cheese, cilantro, and lime? We think not.)

Sweetpotato, Kale, and Black Bean Tostadas

Sweetpotato, Kale, and Black Bean Tostadas

Serves 4

Ingredients:
1 1/2 pounds orange- or yellow-fleshed sweetpotatoes, or a combination, cut into 1/2-inch dice
3/4 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 tablespoons olive oil, divided
Eight 5- to 6-inch corn or flour tortillas
One 15-ounce can black beans, drained and rinsed
1/2 onion, cut into 1/4-inch dice
4 cups shredded kale or baby kale leaves
4 ounces Monterey Jack or Cheddar cheese, or a combination, shredded
1/2 cup fresh cilantro leaves or cilantro sprigs
1 lime, cut into 8 wedges
Green hot sauce, for serving

Instructions:

  1. Preheat the oven to 400°F. Arrange three racks in the oven.

  2. In a large bowl, combine the sweetpotatoes, paprika, salt, pepper, and 2 tablespoons of the oil. Spread the mixture on a large rimmed baking sheet and bake on the bottom rack until just tender, about 15 minutes.

  3. Meanwhile, arrange the tortillas on two additional rimmed baking sheets. Brush on both sides with the remaining 1 1/2 tablespoons of oil and set aside.

  4. Scatter the beans and onion over the sweetpotatoes, toss the entire mixture, and return to the bottom rack. Place the tortillas on the other two racks and bake 6 minutes. Turn the tortillas over, switch racks, and continue to bake until the sweetpotatoes are tender and the tortillas are crisped, about 6 minutes.

  5. Top the tortillas with the kale, sweetpotato mixture, and cheese and return to the bottom racks to slightly melt the cheese, 2 to 3 minutes. Arrange the tostadas on plates and top with the cilantro. Serve with the lime wedges and hot sauce alongside.

Adapted from a recipe courtesy of Teaspoon of Spice

 

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