tacosauceI studied in Ireland for a semester while in college (which means exactly what you think it does – I drank Guinness and fell asleep in many an Irish pub). The very first meal I had when I touched down in Limerick was a chili-stuffed baked potato served over a green salad. I have fond memories of eating many a stuffed potato in the weeks that followed.

This taco-stuffed sweet potato is a spin on my favorite Irish meal. I simply make my favorite taco filling (minus the sweet potatoes, because, well, you get it…), stuff into a baked sweet potato, and then top it with guacamole and a chipotle cream sauce. It’s even more delicious than it sounds. I am including recipes for two different chipotle cream sauces, one using cashews and one using tofu (for those who cannot eat nuts or are concerned about their fat intake). The photo inset here is showing the second version, made with tofu and a roasted red pepper. It is a gorgeous color and very delicious!

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recipe: taco-stuffed sweet potatoes
Cook time: 
Total time: 
Serves: 4
 
Ingredients
for the potatoes
  • four sweet potatoes
  • oil
  • salt and pepper
for the filling
for the guacamole
  • 2 ripe Haas avocados
  • juice from one large lime
  • 1 t sea salt
  • ½ cup chopped fresh cilantro (or less, depending on your taste buds)
chipotle cream version 1 (with cashews)
chipotle cream version 2 (with tofu)
  • ½ cup silken tofu
  • 3 T nutritional yeast
  • ½ whole roasted red pepper (I use jarred)
  • 1 t chipotle in adobo sauce
  • ½ t sea salt
  • 1 t dijon mustard
  • 1 t vinegar (apple cider or white)
  • 2-4 T oil (this is optional, just makes this sauce richer and creamier)
Instructions
  1. Heat oven to 400 degrees.
  2. Rub your potatoes with oil and season with salt and pepper.
  3. Puncture potatoes with a fork a few times to let steam escape.
  4. Roast on a pan (or on the rack with foil underneath to catch the juices) for 45 to 60 minutes or until potatoes are fork-tender.
  5. Let potatoes cool slightly.
  6. Cut ¾ of the way through each potato, fill with taco filling, top with chipotle cream and guacamole and serve on a bed of greens and chopped cilantro (you may want to serve with a grain on the side, like quinoa or rice).

 

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