Super Filling Sweet Potato Tacos

Super filling Sweet Potato Tacos (via abeautifulmess.com) Before we dive into what will inevitably become a reverie about how AMAZING TACOS ARE, can I just talk to you about something kitchen-y first? I’ve been cooking for awhile; it’s been a 7+ year love affair at this point with no signs of slowing. And in that time, I’ve come to two super obvious realizations:

1. Good tools are a home cook’s best friend.

2. Fresh ingredients matter SO much.

Super filling Sweet Potato Tacos (via abeautifulmess.com) Again, these are kind of obvious, right? Not exactly the biggest kitchen secrets in the world. But as I was making these tacos, I was reminded again about the first of those realizations, that good tools matter. I recently got a few new knives (gift to myself for finishing the cookbook manuscript, even though we are far from done with all the work for that project). I also sharpened my existing knives at the same time, so they’d all be on the same “schedule”. I also recently got a new, better garlic press.

OMG, guys, sharp knives and a good garlic press seriously make a WORLD of difference in my life. These are two items I use almost daily (yes, we love garlic).

This is also, actually my #1 bit of advice to friends who want to eat at home but don’t love cooking as much as me: good tools, man, they make everything easier. They also make great gifts… Just throwing that out there to the universe. 🙂

OK, enough about tools. Let’s talk tacos. Let’s… tac-o about it. (Sorry, I had to!) These sweet potato tacos get a protein boost with a little TVP in the mix. They are sweet, they are spicy, they are super flavorful, and they make for an excellent, healthy dinner. I highly recommend you give these a try at your next taco Tuesday.

Taco ingredientsSuper Filling Sweet Potato Tacos, makes 6-8 tacos (enough for 3 people or maybe 4 with a side)

1 sweet potato, mine was 335 g once peeled
2 cloves of garlic
1/3 cup TVP
2 tablespoons hot sauce, I love Cholula as evidenced by my nearly empty bottle
1/4 teaspoon cumin
salt and pepper
1 to 2 tablespoons olive oil (or other cooking oil you prefer)
1/3 red onion, sliced
1/2 large bell pepper, sliced and center removed
6-8 corn tortillas
2-3 limes
1 tablespoon chopped cilantro

Peel and then shred the sweet potato. You can do this with a box grater or in a food processor. If you want to leave the skin on, you can, just be sure to rinse well before shredding. In a large mixing bowl, combine the sweet potato, TVP, garlic (mince well or press through a garlic press), hot sauce, cumin, and a generous sprinkle of both salt and pepper. Give that a big stir so everything gets combined well. The TVP may seem too crunchy at this stage, but it will absorb some liquid from the sweet potato while it sits in the bowl, and then soften even more when cooked, so don’t worry.

Vegetarian taco recipesIn a large pan, heat 1 tablespoon of oil. Sauté the onion and bell pepper for about 2 minutes over medium heat, until they begin to soften. Add in the sweet potato mix and continue to cook for 8-10 minutes until the potatoes are cooked through. At the 8 minute mark, just give it a taste to see if they seem cooked through to you. If you notice the mixture sticking to the pan too much, add a little more oil, but a few burnt bits are OK for me. 🙂

Meanwhile, cook each corn tortilla in a hot pan with a little oil. When we make corn tortillas at family events, my grandma or mother with usually cook them in oil to allow them to float, but I prefer just a little oil and heating them until I see some spots darken on each side and the tortilla is quite soft and bendable.

Super filling Sweet Potato Tacos (via abeautifulmess.com)Fill the shells with the sweet potato mix and top with cilantro. Squeeze a little lime juice on just before eating. If you want to add some cheese or sour cream, go for it, but these are so flavorful I really think they are great all on their own. Yay for delicious plant-based meals – happy tacos to you! xx. Emma

Note: If you are enjoying these as part of the Weekday Weekend Challenge be sure to use corn or other whole grain tortillas and omit any dairy toppings. Don’t worry, you won’t even miss it with these!

Sweet Potato Tacos

Ingredients

  • 1 sweet potato mine was 335 g once peeled
  • 2 cloves of garlic
  • 1/3 cup TVP
  • 2 tablespoons hot sauce I love Cholula as evidenced by my nearly empty bottle
  • 1/4 teaspoon cumin
  • salt and pepper
  • 1 to 2 tablespoons olive oil or other cooking oil you prefer
  • 1/3 red onion sliced
  • 1/2 large bell pepper sliced and center removed
  • 6-8 corn tortillas
  • 2-3 limes
  • 1 tablespoon chopped cilantro

Instructions

  1. Peel and then shred the sweet potato. You can do this with a box grater or in a food processor. If you want to leave the skin on, you can, just be sure to rinse well before shredding. In a large mixing bowl, combine the sweet potato, TVP, garlic (mince well or press through a garlic press), hot sauce, cumin, and a generous sprinkle of both salt and pepper. Give that a big stir so everything gets combined well. The TVP may seem too crunchy at this stage, but it will absorb some liquid from the sweet potato while it sits in the bowl, and then soften even more when cooked, so don’t worry.
  2. In a large pan, heat 1 tablespoon of oil. Sauté the onion and bell pepper for about 2 minutes over medium heat, until they begin to soften. Add in the sweet potato mix and continue to cook for 8-10 minutes until the potatoes are cooked through. At the 8 minute mark, just give it a taste to see if they seem cooked through to you. If you notice the mixture sticking to the pan too much, add a little more oil, but a few burnt bits are OK for me.
  3. Meanwhile, cook each corn tortilla in a hot pan with a little oil. When we make corn tortillas at family events, my grandma or mother with usually cook them in oil to allow them to float, but I prefer just a little oil and heating them until I see some spots darken on each side and the tortilla is quite soft and bendable. Fill the shells with the sweet potato mix and top with cilantro. Squeeze a little lime juice on just before eating.

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions

  • Mmmm TVP. I love it but it does NOT love me (or my ability to wear pants that aren’t stretchy). I wonder if you could make this with a grain, possibly amaranth?

  • This sounds really good! And fairly healthy too. Yay.

    Carrie
    www.wearwherewell.com

  • I totally agree with you about the importance of good kitchen equipment. We love our knives so much that we actually bring them on vacation when we go to the beach for a week. We usually bring our favorite pan too. Is that weird? Ha! Regardless, we do it because it makes the cooking process more enjoyable. Thanks for this recipe. I am going to try it with the black beans!

  • How should the recipe be adjusted if you don’t want to use TVP?

  • I made these for dinner last night, but I used Chipotle hot sauce, added pinto beans to the sweet potato mixture and made a lime crema with Greek yogurt and fresh lime juice, s&p and a splash of hot sauce to go on top. Yuummmmmm!

  • OMG! My husband and I made these last night (the perfect dish for our weekly attempt at Vegan Monday) and they were SO delicious! My husband is a pescatarian, so we eat meat substitutes on a pretty regular basis – he liked these sweet potato tacos even more than the tacos we have made with straight meat substitute such as veggie crumbles or shredded/crumbled tempeh. I couldn’t find plain TVP at my local Kroger, so we subbed that for 1/3 cup veggie crumbles – the tacos turned out perfectly! We will be making these again! Thank you for the awesome recipe!

  • Mmmm looks delicious, I’m definitely gonna try this one out! 🙂 And good kitchen tools make a world of difference, couldn’t agree more! 🙂

  • This looks amazing, definitely going for this this week 🙂

  • Wow never thought to make sweet potato tacos! delicious recipe! =o)

    http://dreamofadventures.blogspot.com/

  • I’ve been obsessing a bit too much over sweet potatoes recently! And this has just given me another reason to love and eat them 😀 (As if I needed it)
    Thank you

  • I have never used TVP before I will have to try it! Beautiful photos!

  • Thanks so much for that! I have two garlic presses that are horrible. Been on the hunt for a good one! 🙂

  • Textured Vegetable Protein. It’s the crunchy looking substance in the measuring cup in the ingredients photo. It’s often sold in small bags (Bob’s Red Mill is the brand I often see) or in a bulk section at health food stores. It’s sort of weird if you’ve never used it before, put I promise it’s a WAY cool ingredient to have around, especially if you eat mostly vegetarian like we do.

    -Emma

  • I just bought one from IKEA and it’s great. It’s shaped like a mini potato ricer (just google that if you don’t know what that is).

    -Emma

  • It looks delicious!! Yeah for tacos!
    xx Caroline

    https://carolinespassion.wordpress.com

  • Thank you for all the awesome vegetarian recipes Emma! Have you ever had seitan? It’s made from wheat and sort of has the texture of ground beef. If you’ve never had it, I would highly recommend the brand Upton’s Naturals! They have a chorizo one that is really good in tacos (or I use it in chili!).

  • This looks super delicious, but what’s TVP again?
    https://www.makeandmess.com/

  • YUM – I once tried to incorporate sweet potato into tacos, by just adding chunks of them…nowhere near as awesome as this. I can’t wait to try!

    xx Jill

    Beautiful Skin For Life: How To Prevent & Reverse Sun Damage + Interview With A World Renowned Derm

  • These look great! If people aren’t into the TVP (textured vegetable protein) it’s always easy to substitute black beans instead.

  • Could you tell us what garlic press you use? I recently started leaving garlic out of my meals because I was worn out from hand chopping (and having my hands smell like it). Haha. Oh goodness. That’s obviously not a permanent solution since fresh garlic is so good and goes in so many recipes. Thank you!!

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