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Jeanine Donofrio’s “When Radish-Rich” Sweet Potato Tacos with Apple-Radish Slaw

by Jeanine Donofrio
Course Main Course
Cuisine + Season Autumn, Summer
Servings 4

Ingredients
  

For the tacos

  • 2 medium sweet potatoes, peeled and cubed
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon(s) chili powder
  • 8 corn tortillas
  • 1 avocado(s), diced
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • Lime wedges, for serving

For the slaw

  • 9 small radishes, sliced into small matchsticks
  • 4 scallions, chopped small
  • 1 gala apple(s), sliced into small matchsticks
  • 1 lime(s), juiced
  • 1/2 teaspoon(s) extra-virgin olive oil
  • 1/2 cup(s) chopped cilantro
  • Sea salt, to taste
  • Freshly ground pepper, to taste

Instructions
 

  • Heat the oven to 400° and line a large baking sheet with parchment paper.
  • Toss the sweet potatoes with the olive oil, chili powder and salt and pepper, then roast in the oven until golden brown—about 25 minutes.
  • While the sweet potatoes roast, combine the radishes, scallions, apple, lime juice, olive oil, cilantro and salt and pepper in a bowl. Toss to coat, then chill for 30 minutes.
  • After chilling, season the slaw with additional salt and pepper, if needed.
  • Assemble each taco with sweet potatoes, slaw and diced avocado. Serve with lime wedges.
Keyword radish, sweet potato