Grilled Sweet Potato Tacos W Ancho Chile-Maple Syrup Glaze
Recipe Type: Main
Cuisine: Mexican
Serves: 4
  • 8 blue corn tortillas
  • 1 cup grated White Cheddar cheese
  • 1 cup grated Monterey Jack cheese
  • 2 medium sweet potatoes (boiled, peeled,)
  • and cut ¼"-thick round slices
  • Salt (to taste)
  • Freshly-ground white pepper (to taste)
  • ¼ cup olive oil
  • 1 tablespoon ancho chile powder
Ancho-Maple Glaze
  • ½ cup maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon ancho chile powder
  • Salt (to taste)
  • Freshly-ground black pepper (to taste)
  1. Pre-heat grill to medium hot.
  2. Using 1 tortilla for each taco, place ¼ 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. Grill for 6 minutes or until crisp. Serve 2 per person and drizzle each with the maple glaze.
  4. Ancho-Maple Glaze: Combine the ingredients in a small bowl.
  5. This recipe yields 4 servings.
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