|A familiar fall favorite sweetens up traditional taco filling.|
Originally I planned to make burritos. The jar of Suzanne's Ricemellow Creme spoke eloquent truth. With it being autumn and Thanksgiving around the corner, I thought about the yummy treat of baked sweet potatoes covered in browned marshmallow goo. I have never tried it. Or perhaps I have in some old buried childhood memory.
|Self Portrait, 29.4" x 25.6," oil on canvas, 1633.|
For my sweet tacos, I used pumpkin pie spice as a cheat sheet- it already contains ginger, cinnamon, cloves, and lemon peel. So why not? The extra walnuts give a solid crunch to combined soft textures of sweetened sweet potatoes and delicious mock marshmallow treat.
Maple Sweet Potato & Ricemellow Tacos Ingredients and Preparation
2 large sweet potatoes, rinsed and sliced
1/4 cup maple syrup
2 teaspoon pumpkin pie spice
1/4 Suzanne's Ricemellow Creme
handful of walnuts
1 teaspoon cinnamon
Boil sweet potato slices for 25 minutes.
Drain and mash sweet potatoes with coconut oil, maple syrup and pumpkin pie spice.
Layer corn tortillas with sweet potato, Ricemellow Creme, walnuts, and a dash of cinnamon.
|Thank you Suzanne!|
|I shared some tacos with my housemates and one of them exclaimed, "this tastes like gourmet!" The other commented that the "Ricemellow coordinated with the sweet potato quite well."|