Kevin’s Sweet Potato Tacos

I never ask Kevin what he wants for dinner, I just plan what we eat. If the rare occasion comes that I do ask him, his response is always Sweet Potato Tacos. I like sweet potatoes but I don’t love them. When you roast them and add lemon and honey, how can you go wrong? The sweet, soft texture of the potato is perfect in a tortilla with guacamole and salsa.

Kevin’s Sweet Potato Tacos

This taco filling is full of flavor and doesn’t have a lot of heat. Of course, you can spice them up if you want (or your guests can if you have a few salsas with different heat quotients), but I find the mellow flavors are refreshing and really fit the bill when you’re putting together a taco bar or a quick and easy dinner.

how good is that

Kevin’s Sweet Potato Tacos
Serves 8
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  1. 2 pounds white flesh sweet potatoes
  2. ¼ cup olive oil
  3. 1 lemon juiced
  4. ¼ cup honey
  5. salt and pepper
  1. Preheat oven to 375 degrees.
  2. Peel the sweet potatoes and then chop into 1-2 inch chunks. Place into a baking pan that will accommodate them all. Toss with the olive oil, honey and lemon; season with salt and pepper.
  3. Bake in the oven for one to 1 1/2 hours. Stir occasionally. They will be golden and soft when done.
  4. Serve on a tortilla with guacamole and salsa.
Shaun Myrick

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