CARROT AND BLUE SWEET POTATOES
Last weekend I was wanting something light to eat for lunch, so I could run within 2 hours and as I looked into my fridge I had baby carrots and blue sweet potatoes. I have a 7-month-old, Siena, who just loves carrots and sweet potatoes. To keep things interesting for her, we get all types of sweet potatoes: orange, blue, white, etc. I pulled them out as it was her feeding time as well and thought, this could be a good taco. It was fun to eat them and feed Siena at the same time knowing she was getting some of the same amazing flavors as we were. Of course the adult version had goat cheese and chipotle, but just love her being part of our food experience.
Carrot and Blue Sweet Potato Tacos
Serves 6 tacos
1 lb of baby carrots cut into bite pieces about half
1 or 2 large blue sweet potato
2 tbsp of olive oil
1 tsp chipotle chili powder
1 tsp honey
1 garlic clove thinly sliced
• Fennel leaves
• Parsley leaves
• Goat cheese
• 1 garlic clove
• 2 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• ½ tsp honey
• Salt and white pepper to taste
• 1 cup extra virgin olive oil
• 1 garlic head
• ¼ cup chiltepines
6 Yoli Blue Corn Tortillas
Cook your blue potato in advance for about 50 minutes wrapped in foil in the oven at 400. Let cool and dice into cubes.
In a nonstick pan heat to medium high heat. Add the carrot and 1 garlic clove, saute until you get char around them about 10 minutes. Add 2 tbsp of olive oil and add the cubed blue potatoes. Sprinkle the chili powder and honey. Add salt to taste. Your mix will be done once a slight crust is built on the blue potatoes.
In a small bowl mix your dressing set aside.
In a small bowl mix your herbs, you can try other combinations and add your dressing little by little making sure that you just very lightly coat it.
In a mini food processor, pulse the garlic clove until its finely chopped. Add the goat cheese and only pulse once or twice.
You want to get it crumble like so it won’t take much to get it there.
This is the type of salsa you can have soaking forever and use it to drizzle over tacos, eggs, pizza, etc. Finely chop your garlic. In a skillet lightly toast your chiltepines (do not burn), remove from heat. In a mini processor place the chiltepines, garlic and olive oil. Pulse several times. Now place the oil mixture to a sauce pan with medium heat. When the oil bubbles, turn off and remove from heat. Let it completely cool down and place in a jar. Keep in a cool space in your pantry or in my case in my spice drawer to use all the time.
Heat up your corn tortillas. Add 2 tablespoons of carrot potato mix. Add a tbsp. of crumbled goat cheese and sprinkle herb mix. Enjoy!