Kristin Croak

Miso-Maple Sweet Potato Tacos

Topped with a creamy cilantro-coconut sauce.

Ingredients
For the sweet potatoes

2 tablespoons miso paste

2 tablespoons maple syrup

2 tablespoons rice wine vinegar

2 medium sweet potatoes, unpeeled and chopped into small cubes

1 small red onion, chopped

Olive oil

Taco fixing options

Corn tortillas, 2 to 3 per person

Avocado, sliced

Sprouts

Cilantro

Chopped scallions

Toasted pepitas

Cilantro-coconut sauce

½ cup light coconut milk

¼ cup cilantro leaves

¼ cup basil leaves

1 scallion, green and white parts, chopped

¼ cup toasted pepitas (pumpkin seeds)

1 lime, zested and juiced

1 small garlic clove

Splash of Sriracha hot sauce (optional)

Pinch of sugar (optional)

Salt and freshly-ground black pepper, to taste

How to Make It

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). 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.