Crispy Japanese Sweet Potato Tacos
These Crispy Japanese Sweet Potato Tacos take a slightly sweet twist on your traditional potato tacos. They're so satisfying and so delicious!
PREP TIME
15min
COOK TIME
40min
TOTAL TIME
55min
INGREDIENTS
Makes 6-8 tacos
- 2 large Japanese sweet potatoes
- 2 tbsp vegan butter
- 3 tbsp plain non dairy milk
- Pinch of salt
- 1 tsp garlic powder
- 1/2 tsp ground pepper
- 6-8 corn tortillas
- 1-2 tbsp avocado oil
EQUIPMENT
- Large mixing bowl
- Medium/large sized pan
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Steam, bake or boil Japanese sweet potatoes until super fork tender and cooked all the way. In a bowl, add the hot cooked potatoes, salt, pepper, garlic powder, vegan butter and non dairy milk. Mash to combine.
- Heat tortillas slightly so that they are bendable. I usually wrap a stack of tortillas in a dish towel and microwave for 30-45 seconds until soft. Or you can heat them individually on a pan.
- Add 3-4 spoonfulls of potatoes to one side of the tortilla and fold over into a taco.
- Add 1 tbsp oil to a pan over medium heat and cook for 2-3 minutes on each side or until golden brown.
- You can also bake them at 375 for 10 minutes… just brush with a little oil on both sides before baking.
- To serve top with cashew crema & salsa to your liking!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
