What are sweet potatoes doing in a taco, you ask? Everything, we say! These tasty tubers are the perfect way to make taco night meatless. The sweet spuds are cut into thick wedges, roasted until tender, then tossed with soy sauce, honey, and sesame seeds. One last trip to the oven turns the coating delectably sticky. And with the help of some seriously satisfying toppings—ginger-pickled radish and cucumber, sesame cabbage slaw, and sriracha crema—this recipe packs everything you could ever want inside steamy tortillas.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
White Wine Vinegar
Shredded Red Cabbage
Soy Sauce(ContainsWheat, Soy)
Flour Tortillas(ContainsWheat, Soy)
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and cut sweet potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
Meanwhile, trim and thinly slice radishes and cucumber into rounds. Peel and mince or grate ginger.
In a medium bowl, combine radishes, cucumber, vinegar, 1 tsp sugar (2 tsp for 4 servings), a pinch of salt and pepper, and a pinch of ginger to taste. Set aside, stirring occasionally, until ready to serve.
In a large bowl, combine mayonnaise and sesame oil. Add cabbage; toss to coat. Season with salt and pepper. In a small bowl, combine sour cream and sriracha to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Once sweet potatoes are roasted, carefully toss with soy sauce, honey, and half the sesame seeds (you’ll use the rest later). Return to oven until glazed and shiny, 2-3 minutes.
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Divide sweet potatoes between tortillas. Top with sesame slaw and pickled veggies (discarding pickling liquid). Drizzle with sriracha crema. Sprinkle with remaining sesame seeds to taste.