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Sweet Potato Tacos

Sweet Potato Tacos

Custom Culinary® True Foundations® Liquid Vegetable Stock Concentrate

Roasted sweet potato cubes tossed with Custom Culinary® True Foundations® Liquid Vegetable Stock Concentrate, olive oil, garlic, fresh rosemary, and honey, then served on warm 4” corn tortillas. Finished with crumbled feta, pickled red onions, and a sprinkle of fresh cilantro.

What You'll Need

Recipe Ingredients

Yield: 24 Mini Street Tacos

4 cups Sweet Potatoes, large, peeled and cut into small 1/2" cubes
1 tbsp. Custom Culinary® True Foundations® Liquid Vegetable Stock Concentrate
1 tbsp. Olive Oil
¼ cup Honey
¼ cup Cider Vinegar
2 tsp. Rosemary, fresh, chopped
32 ea. Tortillas, corn, 4" warmed
1 cup Feta, crumbles
1 cup Pickled Red Onions, prepared
24 ea. Flour or corn tortillas, 4"
½ cup Cilantro leaves, torn
PREPARATION

  1. Preheat oven to 425°F (220°C).
  2. In a mixing bowl, toss cubed sweet potatoes oil, garlic powder vegetable concentrate.
  3. Spread on a parchment-lined sheet and roast for 20–25 minutes, turning once. 
  4. Add cider vinegar, rosemary and honey amd roast for another 2-3 miutes to glaze the sweet potatoes.
  5. Remove from the oven and transfer to a hotel pan or aluminum to keep warm for assembly.
  6. To assemble tacos, Place a generous spoonful of sweet potato mixture on each tortilla.
  7. Top with feta crumbles and pickled red onions.
  8. Garnish with cilantro.

CHEF'S TIP