This recipe from The Kitchn sounds impressive mostly because it lists a lot of ingredients in the title, but don’t let that intimidate you. It wasn’t hard to make, and it was delicious! It makes for a light meal as is, or you can throw in some cooked chicken for extra protein. I’m adding this to our make-again list! Note that I doubled the recipe to make sure we had enough for two nights, so that’s what I’m writing below. Any leftover sauce makes great salad dressing, and I’ll probably make it again by itself just to eat with other meals – it was delicious!
For the coconut-cilantro sauce
1 cup coconut milk
½ cup cilantro leaves
½ cup basil leaves
2 scallions, green and white parts, chopped
½ cup toasted pepitas (pumpkin seeds)
2 limes, zested and juiced
2 small garlic cloves
splash of sriracha hot sauce (optional)
pinch of sugar (optional)
salt and freshly-ground black pepper, to taste
In a food processor, pulse all ingredients together until just combined. Serve alongside the tacos.
For the glazed sweet potato filling
4 Tbsp. miso paste
4 Tbsp. maple syrup
4 Tbsp. rice wine vinegar
4 medium sweet potatoes, unpeeled and chopped into small cubes
1 medium red onion, chopped
corn tortillas, 2 to 3 per person
2 avocados, sliced
Heat oven to 400 °F. Whisk the miso paste, maple syrup, and vinegar together in a small bowl. Spread sweet potatoes and onions in a single layer on a baking sheet (you might need 2 baking sheets; I put all the onion on one sheet, since it needs to be removed from the oven first). Drizzle with a little olive oil, and then liberally brush the glaze over the vegetables.
Bake for 20 to 30 minutes. The time will vary depending on the heat of your oven and the size of your sweet potato cubes. The onions will likely be done first so be sure to watch and take them out when they're nicely browned but not burnt. When the sweet potatoes are finished, remove from the oven, taste and add another brushing of glaze if you wish.
Serve on warm corn tortillas with coconut-cilantro sauce and fixings such as avocado, sprouts, cilantro, and pepitas.