Sweet Potato & Mushroom Tacos

I've never been one to jump on the band wagon of  "Taco Tuesday", until I found these bad boys. I made these tacos for a dinner party and then again for a client, and I seriously cannot get enough of them! 

They are a little bit more time and ingredient intensive than my usual, but it is worth every minute. 

The best part is that they make GREAT leftovers. You can make a big batch and nibble on them all week long. 

Even if you don't like sweet potatoes or mushrooms, I urge you to give these a try - it just might change your mind! 


Tortillas of choice 

4 Sweet Potatoes 

4 cups of diced mushrooms 

1 bunch parsley, finely chopped

1 bunch cilantro, stems removed

3 garlic cloves, minced  

1 shallot 

3/4 cup pumpkin seeds 

3/4 cup almonds

1 T cumin

1 T paprika 

1 T coriander

1 t cinnamon

1/2 t cayenne

1/2 c olive oil

1/2 c vegetable stock 

salt & pepper


1. Preheat your oven to 400 degrees Fahrenheit.

2. Wash and dice the sweet potatoes into cubes.

3. Toss the sweet potatoes together with a splash of olive oil, 1 teaspoon paprika, 1 teaspoon cinnamon, cayenne, salt, & pepper. Then place them in the oven to bake for about 40 minutes, or until cooked.

4. While the sweet potatoes are cooking, add the shallot, pumpkin seeds, almonds, vegetable broth, remaining paprika, coriander, and cumin into a high speed blender. Blend on high until smooth. You may have to add more broth if needed. Salt and pepper to taste. You want it to be a thick consistency, similar to a queso. 

5. Once the sauce is blended, put it over the stove in a small pot to cook on low. Be sure not to let it burn. Add more broth as needed. 

6. Dice up your garlic and let it cook in a large skillet with a splash of olive oil. After about 3 minutes, add in the mushrooms. Once they are cooked down, throw in your parsley and turn off the heat. Salt and pepper to taste. 

7. Remove the sweet potatoes from the oven.

8. Warm your tortillas in the oven, over a skillet, or in the toaster oven if desired. Then smear with the sauce and add in the sweet potatoes and mushrooms. Top with cilantro leaves. 

I used a toothpick to keep them together as I assembled all of the others. You can keep them warm by putting the oven on low. Serve when ready! 

(recipe inspired by the Kinfolk Table)