Sweet Potato Tacos

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Add the sweet potatoes to a large pot and cover with cool water. Add a few big pinches of salt.

3. Step 3

   Bring to a boil over high heat and reduce to a simmer. Simmer for about 15 minutes, turning them occasionally so they cook evenly, or until you can pierce the thickest part of a sweet potato easily with a sharp knife.

4. Step 4

   Drain and let sit until cool enough to handle.

5. Step 5

   Meanwhile, using metal tongs, carefully char the jalapeño over a high heat gas flame, blackening the skin on all sides. Alternatively, place on a small pan and char under the broiler for about 5 minutes, turning often.

6. Step 6

   Wrap in plastic wrap or place in a plastic bag to let steam. Once cooled a bit, wipe off the peel and discard the stem. Roughly chop the pepper. If you'd like a spicy sauce, leave the seeds. If you'd like a milder sauce, discard the seeds.

7. Step 7

   Add the jalapeño, sour cream, scallion, cilantro, and lime juice to a blender or small food processor. Season with salt.

8. Step 8

   Blend until smooth, tasting for seasoning. Add up to a teaspoon of water to help the mixture blend, if needed.

9. Step 9

   Once the sweet potatoes are cool enough to handle, slice into 1/2-inch slices. Heat a large non-stick skillet or griddle over medium heat.

10. Step 10

    Once hot, add the butter and melt. Add the sweet potato slices in one layer and let cook for 4 to 5 minutes or until browned around the edges on the bottom. Sprinkle lightly with salt. Flip and cook on the other side, about 4 more minutes. If needed, cook in batches.

11. Step 11

    To assemble the tacos, warm the tortillas . Top with slices of sweet potato followed by the sour cream sauce, pickled red onions, and cilantro. Serve.