Grilled Sweet Potato Tacos with Ancho Chile-Maple Syrup Glaze

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  • Level: Easy
  • Yield: 4 servings
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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


  1. Preheat the oven to 400 F.
  2. 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.
  3. 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:

  1. Combine the ingredients in a small bowl.