Sweet Potato Tacos

Coleslaw:

1 cup cabbage (you can use red or green)

1 small carrot

1 large handful spinach leaves

1/4 cup parsley

2 tbsp mayo

1 tbsp lime juice

Ingredients

Filling

1kg sweet potato

2 tsp smoked paprika

1 tsp ground coriander

1 tsp ground cumin

2 tbsp olive oil

Salt and pepper

To Serve:

1 cup grated cheddar cheese

8 x large tortillas

Sweet chilli sauce, or sauce of choice

Method

  1. Preheat the oven to 200˚C.

  2. Peel the sweet potatoes. Chop them up into small cubes (about 1.5cm).

  3. In a small bowl, place the chopped sweet potato, smoked paprika, ground coriander, ground cumin, olive oil and salt and pepper. Toss to coat. Spread out on one layer on a lined baking tray (you might need to use 2 trays if it’s too crammed) and bake in the oven for 45 minutes or until the edges turn a toasty brown colour. Set the sweet potato seasoned bowl to the side (don’t wash out).

  4. While the sweet potato is roasting, finely shred the cabbage (you should end up having about 1 cup) and transfer to the sweet potato seasoned bowl. Grate the carrot, finely shred the spinach and parsley and add these to the bowl too. Mix to combine.

  5. Add the mayo, lime juice and a pinch of salt and stir so that the coleslaw is evenly coated.

  6. Once the sweet potato has finished cooking, place 1/8 in the centre of a tortilla. Top with some grated cheese, a big scoop of the coleslaw and a drizzle of sweet chilli sauce. Repeat with the remaining tortillas and mixture.

  7. Fold the bottom of the tortilla up, followed by each side into the centre.

    Enjoy!

TIP: Avocado/guacamole and coriander are also delicious additions to these tacos!