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Sweet Potato Taco with Salsa Negra

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The heat of the chipotle chilies goes perfectly with the rich molasses and sweet-and-starchy sweet potato. And it comes together so fast, if you keep chipotle chilies and molasses on hand, it’ll become your default no-time-to-cook dinner, no matter what day of the week it is.

Serves 1

1 small sweet potato, peeled and cut into cubes (about 1 cup)

2 tablespoons olive oil

1 chipotle chili in adobo sauce, seeds removed

2 tablespoons dark blackstrap molasses

1 clove garlic, grated

¼ teaspoon cumin

¼ teaspoon salt

2 tablespoons cilantro leaves

¼ red onion, thinly sliced

¼ cup plain Greek yogurt

juice of 1 lime

2 blue corn tortillas

1. Preheat the oven to 450°F. Toss the sweet potato cubes in olive oil and spread them out on a parchment-lined baking sheet. Roast for 25 minutes.

2. While the potatoes roast, combine the chipotle pepper, molasses, garlic, cumin, and olive oil in a blender and blitz until smooth. Once the sweet potatoes are out of the oven, toss them in the chipotle molasses sauce and roast for another 3 minutes, just until caramelized—watch them carefully to make sure the molasses doesn’t burn.

3. In a small dish, combine the lime juice and Greek yogurt.

4. To assemble, first warm the blue corn tortillas in a hot cast-iron pan. A minute or so on each side should do it. Then add the chipotle-molasses sweet potatoes and top with the red onion and a bit of the lime yogurt.

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