Sweet Potato Tacos

Start by peeling and chopping sweet potatoes into small cubes.

In a 12-inch cast iron skillet, add sweet potatoes and mushrooms.

Add a little bit of water or vegetable broth to the skillet to help cook the sweet potatoes.

Drizzle in some grapeseed oil for sautéing.

Sprinkle in Chef Curly's seasoning for added flavor.

Add a pinch of Mrs. Dash salt-free garlic and herb seasoning, adjusting to taste.

Sauté the sweet potatoes and mushrooms until they are soft, stirring occasionally.

Once the sweet potatoes are soft, add chopped red peppers, yellow peppers, and white onions to the skillet.

Sauté the mixture for a few more minutes until the peppers and onions are slightly tender but still crisp.

Add baby kale to the skillet and mix it in, allowing it to wilt slightly.

If the mixture seems dry, add a bit more grapeseed oil to prevent burning.

Prepare cassava tortillas by heating them in a dry pan or griddle for 15 seconds on each side.

Assemble the tacos by filling the tortillas with the sweet potato mixture and topping with shredded cabbage, diced tomatoes, and cilantro.

Equipment Needed

Spice Level:

Dietary