Name: Grilled Sweet Potato Tacos with Ancho Chile-Maple Syrup Glaze
Yield: 4 servings
Cuisine: american
Ingredients: 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; 1/2 cup maple syrup; 1 tablespoon Dijon mustard; 1 tablespoon ancho chile powder; Salt and freshly ground pepper

Directions

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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Grilled Sweet Potato Tacos with Ancho Chile-Maple Syrup Glaze

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Ancho-Maple Glaze:

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