Glazed Sweet Potato Filling
2 tablespoons miso paste
2 tablespoons maple syrup
2 tablespoons rice wine vinegar
2 medium sweet potatoes, unpeeled and chopped into small cubes
1 small red onion, chopped
Corn tortillas, 2 to 3 per person
Heat oven to 400°F. Whisk the miso paste, maple syrup, and vinegar
together in a small bowl. Spread sweet potatoes and onions in a single
layer on a baking sheet (you might need 2 baking sheets). Drizzle with a
little olive oil, and then liberally brush the glaze over the
Bake in a 400 degree oven for 20 to 30 minutes. The time will vary depending on the heat of your oven and the size of your sweet potato cubes. The onions will likely be done first so be sure to watch and take them out when they're nicely browned but not burnt. When the sweet potatoes are finished, remove from the oven, taste and add another brushing of glaze if you wish.
Serve on warm corn tortillas with cilantro-coconut sauce (see below) and fixings such as avocado, sprouts, cilantro, and pepitas.
1/2 cup light coconut milk
1/4 cup cilantro leaves
1/4 cup basil leaves
1 scallion, green and white parts, chopped
1/4 cup toasted pepitas (pumpkin seeds)
1 lime, zested and juiced
1 small garlic clove
Splash of Sriracha hot sauce (optional)
Pinch of sugar (optional)
Salt and freshly-ground black pepper, to taste
In a food processor, pulse all ingredients together until just combined. Serve alongside the tacos.