Roasted sweet potato, almond chile crème, fried street corn, and sliced green onions.
When I was young, I watched the movie “Gordy” which was about a pig trying to rescue his family from the slaughterhouse. I cried and cried and swore I would never eat meat again. Well, that lasted about one year before I got bored. Of course, I was the only one in my family affected by essentially a cartoon and meals where not catered around my need to save the animals. So, I ended up eating a lot of potatoes and there just was not a lot variety in plain old potatoes.
Then something marvelous happened. More people must have seen the movie because all of a sudden vegetarian was a thing. When that proved not to be strict enough people turned to vegan. Today there are so many forms of meatless I lost track. Also different, today’s meatless dishes are gourmet delights. I mean jackfruit! Did you ever think you see the day that fruit would be sliced up and barbecued as a substitute for pork? And taste good! So, every now and again, and totally out of jealousy, I like to dip my toes back into the culinary world that is today’s vegan.
One of my go to meatless dishes is the sweet potato tacos. These tacos are beyond delicious and yes, I would choose them over a beef taco. I am offering a twist to the roasted sweet potato tacos. Instead of black beans I am adding fried street corn with an almond chile crème. Some “cheddar” shreds from violife and sliced scallions add extra flavor and color.
BTW, these “cheddar” shreds are as close as you can get to the dairy version. They even melt which is not something many vegan cheese substitutes can do. I know, I know, “Blah, blah, blah. Let’s get to the good stuff already!” Okay, here’s the steps.
Roasted Sweet Potatoes:
Peel and cube 3 – 4 large sweet potatoes. Place in a bowl and drizzle with some olive oil; toss to coat. Spread onto a baking sheet lined with foil in a single layer. Season with salt and pepper.
I prefer to season with Cedar Oak Farms Smoked Sea Salt. I love the layer of flavor that this salt adds to roasted veggies. So Good!
Fried Street Corn:
Meanwhile, over a medium-high flame heat some olive oil in a heavy skillet. I use cast iron. Add 2 cups of fresh cut corn. If fresh corn is not in season frozen can be substituted.
Stir in 1/2 teaspoon cumin and 1 teaspoon chili powder. Sauté the corn until it starts to brown, about 10 minutes. Stir in 1 tablespoon chopped fresh cilantro. Remove from heat.
Almond Chile Crème:
In a blender or food processor, add 1/2 cup almond butter, 1 ½ tablespoons lime juice, 1 tablespoon fresh chopped ginger, 2 cloves fresh garlic, 1/2 teaspoon sea salt, 1/2 – 1 small serrano pepper, 1/3 cup roughly chopped cilantro, and 1/3 cup water. Pulse or puree until smooth.
👩🍳TIP: Please do not let the almond butter turn you away from this crème. It is beyond delicious. In regard to the serrano pepper, I ended up using the whole pepper and it added just the right amount of kick and blended the flavors perfectly. But always start with half and taste before adding more. Like all hot peppers depending on the growing season and conditions, some are hotter than others. It is easier to add more heat if needed than to take the heat away after the fact.
Warm 8 corn tortillas shells. Spoon some of the roasted sweet potato down the center of each shell. Top with corn. Drizzle some dressing over the top and garnish with some vegan shreds and sliced green onion.
Normally I would tell you that you can substitute flour tortilla (mainly because I don’t always care for the strong taste of corn tortillas.) But in this recipe, I would stick to corn tortilla. It really complements the other ingredients. I love Tortilla Land tortillas for both the taste and the freshness warming them over a griddle brings to the dish.
- 4 large sweet potatoes, peeled and cubed
- 1 -2 tablespoons olive oil
- Salt and pepper
- 4 tablespoons olive oil
- 4 – 5 ears of corn cut from the cob, (or 2 cups frozen)
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon fresh cilantro, roughly chopped
- 1/2 cup almond butter
- 1 1/2 tablespoon lime juice
- 1 tablespoon fresh ginger, chopped
- 2 cloves garlic, roughly chopped
- 1/2 teaspoon sea salt
- 1/2 small serrano pepper, chopped
- 1/3 cup fresh cilantro, chopped
- 1/3 cup water
- 8 corn tortilla shells
- Vegan “cheddar” shreds
- Fresh sliced scallions
Preheat oven to 425°F.
Place the sweet potatoes in a bowl. Drizzle with the olive oil and toss to coat. Spread over a baking sheet. Season with salt and pepper
Roast in preheated oven, turning frequently, until the potatoes are soft and golden brown, 30 to 35 minutes.
Meanwhile, heat the olive oil in a large skillet over a medium heat. Add the corn, cumin, and chili powder and increase the heat to medium-high. Sauté the corn allowing some of the corn to brown and char a bit. Stir in the cilantro and remove from heat.
In a blender or food processor, purée all the dressing ingredients until smooth. Serve on the side.
Warm the corn tortilla shells by grilling them on the stove. Spoon some of the roasted sweet potatoes and fried corn into the shells. Drizzle with some dressing. Garnish with the vegan shreds and scallions. Serve immediately.