Grilled Sweet Potato Tacos with Ancho Chile-Maple Syrup Glaze

Name: Grilled Sweet Potato Tacos with Ancho Chile-Maple Syrup Glaze
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp ancho chile powder; 8 blue corn tortillas; 1 Tbsp Dijon mustard; 118 milliliters maple syrup; 237 milliliters grated Monterey Jack cheese; 59 milliliters olive oil; 4 servings Salt and freshly ground pepper; 4 servings Salt and white pepper to taste; 2 mediums sweet potatoes, boiled, peeled and cut into 1/4-inch thick round slices; 237 milliliters grated White Cheddar cheese

The recipe Grilled Sweet Potato Tacos with Ancho Chile-Maple Syrup Glaze is ready in around 45 minutes and is definitely an amazing gluten free and vegetarian option for lovers of Mexican food. This recipe makes 4 servings with 755 calories, 26g of protein, and 44g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of salt and pepper, ancho chile powder, sweet potatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is perfect for The Fourth Of July.

Instructions

Preheat the oven to 400 F.

Equipment you will use

Oven

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.

Ingredients you will need

Sweet Potato

White Pepper

Tortilla

Cheese

Salt

Fold the tortilla over the filling to make a semicircle. Before serving brush the top lightly with oil and sprinkle with ancho chile powder.

Ingredients you will need

Ancho Chili Powder

Tortilla

Cooking Oil

Bake for 6 minutes or until crisp.

Equipment you will use

Oven

Serve 2 per person and drizzle each with the maple glaze

Ingredients you will need

Glaze

Maple Syrup

Combine the ingredients in a small bowl.

Equipment you will use

Bowl

Equipment

Oven

Bowl

Ingredients

Servings:

1Tbsp

ancho chile powder 8

blue corn tortillas 1Tbsp

Dijon mustard 118milliliters

maple syrup 237milliliters

grated Monterey Jack cheese 59milliliters

olive oil 4servings

Salt and freshly ground pepper 4servings

Salt and white pepper to taste 2mediums

sweet potatoes, boiled, peeled and cut into 1/4-inch thick round slices 237milliliters

grated White Cheddar cheese

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Teutonic Gamay Pinot Noir Blend 1787 AD. It has 4.6 out of 5 stars and a bottle costs about 30 dollars.