Monday, February 13, 2012

Sweet Potato Tacos

As I was sitting at the park hashing out what was to be had for is done every afternoon in my house...I decided that I had to have sweet potatoes. It was a sudden and demanding craving and one that the family seemed inclined to join me in. What to make, what to make that would be simple and filling and would involve this yummiest of "potatoes"? Well tacos of course!

Sweet Potato Tacos
taco filling-
1-2 sweet potatoes; washed and cubed (leave the skin for the vitamins!)
1 green bell pepper; sliced thin
1 medium red onion diced
3-5 cloves of garlic chopped
a decent sized chunk of fresh ginger chopped (remove skin) 
2 tablespoons olive oil (though I use liberal amounts of olive oil)
ground cinnamon
garlic powder
 salt and pepper

Cube the sweet potato and steam covered until just starting to get tender. Heat the olive oil in a large skillet or wok add the sweet potato, onion, bell pepper and saute until the onion just starts to get clear around the edges. Add the garlic, ginger and seasoning to taste. Cook 2 -3 more minutes.

Fage plain greek yogurt in place of sour cream (or any other greek yogurt you desire)
green onions chopped
cilantro chopped
black olives sliced
cheese shredded finely ( we used monterey jack but any cheese that makes you happy!)

31/2 cups all purpose flour
1 cup whole wheat flour
11/2 cups warm water
11/2 cups oil (olive, vegetable, canola, etc)
1 tablespoon baking powder
2 tablespoons salt

Mix all dry ingredients; you can add some flair here by adding powdered garlic or any other seasoning. Add the oil and water and mix until the dough has firmed enough to knead. Knead on a flat surface for 3-5 minutes. Break pieces off to form balls. You can do small pieces (the size of  golf balls) for tacos or larger pieces (double that size) for larger tortillas. Place the balls onto a floured surface such as a cookie sheet or cutting board. Cover with a damp cloth and let sit for 3o minutes or so. Flour a flat surface and a rolling pin take one ball at a time and flatten it into a tortilla-esque shape. They may not be perfectly round but I prefer mine funky shaped; gives them character! Heat a skillet on medium high heat and place the flattened dough onto the skillet (no oil is required). As the one is cooking you can begin to flatten another. Flip the tortilla when the first side has started to get a little color (some spots will start to brown lightly). Place the cooked tortilla onto a plate (or a tortilla basket should you have one) and cover to keep warm. Continue to do this stacking the tortillas on top of each other (they don't stick) until finished. Fill with your favorite toppings, or leave it empty, and chow down!
Sorry about the foggy pictures, I failed to notice the baby fingerprints on the lens until this morning. He is another budding photographer!

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