Miso-Maple Sweet Potato Tacos Recipe

Sweet potatoes: These form the hearty base of the tacos, offering a natural sweetness that pairs well with the other ingredients.

Olive oil: Used to coat the sweet potatoes, helping them roast to perfection.

Maple syrup: Adds a touch of sweetness and helps caramelize the sweet potatoes.

Miso paste: Provides a rich, umami flavor that complements the sweetness of the potatoes.

Soy sauce: Enhances the umami flavor and adds a bit of saltiness.

Tortillas: The vessel for all the delicious fillings.

Red cabbage: Adds a crunchy texture and vibrant color to the tacos.

Avocado: Offers a creamy contrast to the roasted sweet potatoes.

Cilantro: Adds a fresh, herbaceous note to the tacos.

Lime: Provides a zesty finish that brightens up the flavors.

When roasting the sweet potatoes, make sure to spread them out in a single layer on the baking sheet. This ensures even cooking and allows the sweet potatoes to caramelize properly, enhancing their natural sweetness and adding a delightful texture to your tacos.

• sweet potatoes - Substitute with butternut squash: Both have a similar texture and sweetness when roasted.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor.

• maple syrup - Substitute with honey: Honey provides a similar sweetness and viscosity.

• miso paste - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it will be less thick.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar taste to soy sauce.

• tortillas - Substitute with lettuce wraps: Lettuce wraps can be a low-carb alternative to tortillas.

• red cabbage - Substitute with green cabbage: Green cabbage has a similar crunch and can be used interchangeably.

• avocado - Substitute with hummus: Hummus can provide a creamy texture and rich flavor as a substitute.

• cilantro - Substitute with parsley: Parsley can provide a fresh, herbaceous note similar to cilantro.

• lime - Substitute with lemon: Lemon can provide a similar acidity and brightness to the dish.

• Allow the sweet potatoes to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Transfer the roasted sweet potatoes to an airtight container. They can be stored in the refrigerator for up to 4 days.
• To freeze, place the cooled sweet potatoes on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the sweet potatoes to a freezer-safe bag or container. Label with the date and store for up to 3 months.
• When ready to use, thaw the sweet potatoes in the refrigerator overnight.
• Reheat the sweet potatoes in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Store tortillas in their original packaging or wrap them in aluminum foil. Keep them in the refrigerator for up to a week.
• For longer storage, freeze the tortillas in a freezer-safe bag. They can be stored for up to 3 months.
• To reheat, wrap the tortillas in a damp paper towel and microwave for 20-30 seconds, or warm them in a skillet over medium heat.
• Store shredded red cabbage in an airtight container in the refrigerator. It will stay fresh for up to a week.
• Keep avocado slices fresh by sprinkling them with lime juice and storing them in an airtight container. They will last for 1-2 days in the refrigerator.
• Chopped cilantro can be stored in a glass of water with a plastic bag over the top, or in a damp paper towel inside a plastic bag. It will stay fresh for up to a week in the refrigerator.
• Lime wedges can be stored in an airtight container in the refrigerator for up to a week.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover sweet potatoes on a baking sheet and cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes until warmed through. For the tortillas, wrap them in foil and place them in the oven for the last 5 minutes of heating.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the sweet potatoes in the skillet and stir occasionally until they are heated through, about 5-7 minutes. Warm the tortillas in another skillet over medium heat for about 1 minute on each side.

• Microwave Method: Place the sweet potatoes in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through. For the tortillas, wrap them in a damp paper towel and microwave for about 30 seconds to 1 minute.

• Toaster Oven Method: Preheat the toaster oven to 350°F (175°C). Place the sweet potatoes on a tray and cover with foil. Heat for about 10 minutes until warmed through. Warm the tortillas by wrapping them in foil and placing them in the toaster oven for the last 5 minutes.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the sweet potatoes in the basket and heat for about 5-7 minutes, shaking the basket halfway through. For the tortillas, wrap them in foil and place them in the air fryer for the last 2 minutes.

• Steamer Method: If you have a steamer, place the sweet potatoes in the steamer basket and steam for about 5 minutes until heated through. For the tortillas, wrap them in a damp cloth and place them in the steamer for about 1-2 minutes.

• Peeler: To remove the skin from the sweet potatoes.

• Knife: For cubing the sweet potatoes and slicing the avocado.

• Cutting board: A surface to safely chop and prepare ingredients.

• Mixing bowl: To whisk together the olive oil, maple syrup, miso paste, and soy sauce, and to toss the sweet potatoes.

• Whisk: To mix the olive oil, maple syrup, miso paste, and soy sauce thoroughly.

• Baking sheet: To spread the sweet potatoes on for roasting.

• Oven: To roast the sweet potatoes and warm the tortillas.

• Tongs: To handle the tortillas when warming them in the oven.

• Measuring spoons: To measure out the olive oil, maple syrup, miso paste, and soy sauce accurately.

• Serving platter: To assemble and serve the tacos.

• Lime squeezer: To extract juice from the lime wedges if desired.

Prepare ingredients ahead: Peel and cube the sweet potatoes the night before and store them in the fridge.

Use pre-shredded cabbage: Save time by buying pre-shredded red cabbage from the store.

Quick marinade: Mix the olive oil, maple syrup, miso paste, and soy sauce in advance and store in a jar.

Batch roasting: Roast a large batch of sweet potatoes and use leftovers for other meals.

Microwave tortillas: Warm the tortillas in the microwave for 30 seconds instead of using the oven.