Grilled Sweet Potato Tacos with Ancho Chile-Maple Syrup Glaze Recipe

Name: Grilled Sweet Potato Tacos with Ancho Chile-Maple Syrup Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 blue corn tortillas; 1 cup grated White Cheddar cheese; 1 cup grated Monterey Jack cheese; 2 medium sweet potatoes, boiled, peeled and cut into 1/4-inch thick round slices; Salt and white pepper to taste; 1/4 cup olive oil; 1 tablespoon ancho chile powder; 1/2 cup maple syrup; 1 tablespoon Dijon mustard; 1 tablespoon ancho chile powder; Salt and freshly ground pepper

Servings: persons

8 blue corn tortillas
1 cup grated White Cheddar cheese
1 cup grated Monterey Jack cheese
2 medium sweet potatoes, boiled, peeled and cut into 1/4-inch thick round slices
Salt and white pepper to taste
1/4 cup olive oil
1 tablespoon ancho chile powder
1/2 cup maple syrup
1 tablespoon Dijon mustard
1 tablespoon ancho chile powder
Salt and freshly ground pepper

1
Preheat the oven to 400 F.
2
Using 1 tortilla for each serving, place 1/4 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.
4
Before serving brush the top lightly with oil and sprinkle with ancho chile powder.
5
Bake for 6 minutes or until crisp.
6
Serve 2 per person and drizzle each with the maple glaze
7
Combine the ingredients in a small bowl.

647

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 blue corn tortillas, 1 cup grated White Cheddar cheese, 1 cup grated Monterey Jack cheese, 2 medium sweet potatoes, boiled, peeled and cut into 1/4-inch thick round slices, and more.

Yes, Grilled Sweet Potato Tacos with Ancho Chile-Maple Syrup Glaze falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Sweet Potato Tacos with Ancho Chile-Maple Syrup Glaze

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