Grilled Sweet Potato Tacos with Ancho Chile-Maple Syrup Glaze

(from anacaeca’s recipe box)

Source: www.foodnetwork.com, Bobby Flay

Serves 4 people

Categories: Side Dish, Vegetables

Ingredients

  • Tacos:
  • 8 blue corn tortillas
  • 1 cup grated White Cheddar cheese
  • 1 cup grated Monterey Jack cheese
  • 2 medium sweet potatoes, boiled, peeled and cut into 1/4-inch thick round slices
  • Salt and white pepper to taste
  • 1/4 cup olive oil
  • 1 tablespoon ancho chile powder

Directions

  1. Preheat the oven to 400 F.

  2. 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.

  3. Fold the tortilla over the filling to make a semicircle. Before serving brush the top lightly with oil and sprinkle with ancho chile powder. Bake for 6 minutes or until crisp. Serve 2 per person and drizzle each with the maple glaze

  4. Ancho-Maple Glaze:

  5. 1/2 cup maple syrup

  6. 1 tablespoon Dijon mustard

  7. 1 tablespoon ancho chile powder

  8. Salt and freshly ground pepper

  9. Combine the ingredients in a small bowl.

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