BBQ Sweet Potato TacosWe’re happy to be able share a recipe from Jason Wyrick’s upcoming cookbook Vegan Tacos: Authentic & Inspired Recipes for Mexico’s Favorite Street Food with you today for Taco Tuesday! This recipe for BBQ Sweet Potato and Chile Peanut Tacos was inspired by the barbecue dishes Jason ate while living in Fort Worth, Texas. These tacos are messy, a bit decadent, but oh-so-tasty. If you want to up the heat level, add some minced serrano chiles to the top.

 

Vegan Tacos was named one of the 15 Most Anticipated Vegan Cookbooks of 2015 by Colleen Holland from VegNews Magazine, and Jason Wyrick was recently named as one of the 5 Up and Coming Vegan Chefs Whose Names You Should Know by One Green Planet. Vegan Tacos is due to hit bookshelves on September 2nd is available for preorder from Amazon, Barnes and Noble, Powell’s, and bookstores everywhere.

 

Ingredients:

The Filling

  • 1 medium yellow onion, cut into 1/4 inch strips
  • 
2 small sweet potatoes, cut into 2 x 1/2-inch strips
  • 1 tablespoon olive oil
  • Water
  • 1/2 teaspoon salt
  • 2 cups Texas-style BBQ sauce
  • 2 tablespoons peanut butter

The Slaw

  • 1 cup vegan mayonnaise
  • 4 cloves garlic
  • Juice of 2 limes
  • 1/2 teaspoon salt
  • 2 cups shredded cabbage

The Chile Peanuts

  • 1 tablespoon olive oil
  • 1/2 cup chopped, roasted salted peanuts
  • 1/2 teaspoon chipotle powder
  • 1 teaspoon ancho powder or chili powder

The Tortillas

  • 12 (6-inch) flour tortillas

 

Preparation:

  1. Heat the oil in a skillet over a medium-high heat. Add the onion and sauté until well browned, about 10 minutes. Add the sweet potatoes and enough water to come up about 1/2 inch up the pan. Cook the sweet potatoes until they are soft, about 8 minutes. You will need to replenish the water as it cooks down. Season with the salt and lower the heat to medium.
  2. In a bowl, stir together the BBQ sauce and peanut butter, then stir the sauce mixture into the pan with the sweet potatoes and bring to a simmer. Cook for 5 minutes, then set it aside.
  3. In a bowl, combine the vegan mayo, garlic, lime juice, and salt. Toss the cabbage with this mix and set it aside.
  4. In a small skillet, heat 1 tablespoon of oil over medium heat. Add the peanuts and sauté for about 2 minutes, slowly stirring them. Remove the pan from the heat and immediately season the peanuts with the chipotle and ancho powder.
  5. Warm the tortilla. Fill them with the BBQ sweet potatoes and onions, then the slaw, and top with chile peanuts.

 

Makes 12 Tacos

Vegan Tacos Small From Vegan Tacos by Jason Wyrick. ©2014 Jason Wyrick. Used by permission from Vegan Heritage Press.