Grilled Sweet Potato Tacos with Ancho Chile-Maple Syrup Glaze

Yield:
4 servings
Level:
Easy
Ingredients
  • Tacos:
  • 8 blue corn tortillas
  • 1 cup grated White Cheddar cheese
  • 1 cup grated Monterey Jack cheese
  • 2 medium sweet potatoes, boiled, peeled and cut into 1/4-inch thick round slices
  • Salt and white pepper to taste
  • 1/4 cup olive oil
  • 1 tablespoon ancho chile powder
  • Ancho-Maple Glaze:
  • 1/2 cup maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon ancho chile powder
  • Salt and freshly ground pepper
Directions
Tacos:

Preheat the oven to 400 F.

Using 1 tortilla for each serving, place 1/4 cup of each cheese over half the tortilla's surface, top with 3 slices of sweet potatoes and season with salt and white pepper to taste.

Fold the tortilla over the filling to make a semicircle. Before serving brush the top lightly with oil and sprinkle with ancho chile powder. Bake for 6 minutes or until crisp. Serve 2 per person and drizzle each with the maple glaze

Ancho-Maple Glaze:

Combine the ingredients in a small bowl.


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