Crispy Jerk Sweet Potato Tacos
Author: 
Recipe type: Lunch, Dinner
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
These crispy jerk sweet potato tacos are hearty, spicy, flavourful and filled with veggies.
Ingredients
For the sweet potato:
  • 2 medium sweet potatoes, peeled and cubed
  • ⅓ cup flour*
  • ¾ cup almond milk*
  • ¼ - ⅓ cup jerk marinade, more or less to taste
  • 1 cup breadcrumbs
  • 1 tsp dried thyme
  • ½ tsp chili powder
  • ¼ tsp allspice
  • salt and pepper to taste
For the jerk marinade:**
  • 3 green onions
  • 1 tbsp fresh thyme*
  • 2 tbsp cilantro
  • 2 shallots or ½ an onion
  • 2 cloves garlic
  • 1 tsp grated ginger
  • ½ tbsp coconut or brown sugar
  • 1½ tsp ground allspice
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • salt and pepper to taste
  • 1 - 2 scotch bonnet peppers, more or less to taste
  • ¼ cup soy sauce
  • 2 tbsp vinegar
  • 1 tbsp olive oil
  • juice of ½ an orange
For the cilantro yogurt drizzle:
  • ¼ cup unsweetened vegan yogurt
  • ¼ cup cilantro
  • 1 tbsp milk
  • juice of ½ a lime
  • 1 tsp olive oil
  • ¼ tsp garlic powder
  • salt and pepper to taste
  • optional: scotch bonnet pepper or pepper sauce to taste
For the tacos
  • flour or corn tortillas
  • veggies of choice - I used kale, tomatoes, cilantro, mango, pineapple and avocado
Instructions
For the marinade:
  1. Add all ingredients to a blender and process until smooth. Taste and adjust seasonings as necessary. You will have extra.
For the cilantro yogurt drizzle:
  1. Add all ingredients to a blender and process until smooth. Taste and adjust seasonings as necessary. Refrigerate until ready to use
If marinating sweet potato:
  1. Cook sweet potato until tender by boiling, steaming, baking or microwaving
  2. Add sweet potato and jerk marinade to a bowl and mix to combine. Set aside to marinate for 1 - 2 hours
  3. Once ready to cook, preheat oven to 425F and mix together breadcrumbs and spices in a bowl
  4. Working in batches, coat 3 - 4 marinated sweet potato pieces in breadcrumbs and transfer to a parchment paper lined baking sheet. Continue until all sweet potato is coated
  5. Bake until crispy, 15 - 20 minutes, turning or tossing once halfway through to so they brown evenly
If baking sweet potato without marinating:
  1. Preheat oven to 400F
  2. Add flour to one bowl, almond milk and jerk marinade to another and breadcrumbs and spices to a third
  3. Working in batches, coat 3 - 4 sweet potato cubes in flour, submerge in milk/marinade mixture then coat in breadcrumbs
  4. Transfer to a parchment paper lined baking sheet and continue until all sweet potato is coated
  5. Bake until sweet potato is tender, 20 - 25 minutes, turning once halfway through then increase temp to 425F and bake for 5 - 10 more minutes or until sweet potato is browned and crispy
Assemble the tacos:
  1. Warm tortillas in oven or in a dry skillet
  2. Top with veggies, sweet potato and cilantro yogurt drizzle and serve immediately
  3. Sweet potato is best when served immediately but will last in the fridge for 2 - 3 days. Reheat in oven or toaster oven
Notes
*you won't need the milk or flour if you plan to marinate cooked sweet potato before baking
*can sub fresh thyme for ½ tbsp dried thyme
*can use store bought jerk marinade if you prefer but you may need to thin it out a bit or use less depending on how spicy it is
Recipe by Diary of an ExSloth at http://www.exsloth.com/jerk-sweet-potato-tacos/