Pulled Sweet Potato Tacos

Durationabout 1 h
Pulled Sweet Potato Tacos
These Tacos add a modern, healthy twist to a classic by using sweet potato as a main ingredient. Easy to make and delicious.


2-3 medium sized sweet potatoes 3 splashes of virgin olive oil for coating 100-150 ml of your BBQ sauce of choice 1 red cabbage 1 red onion 200 ml water 65 g indian sugar 6 ml red wine vinegar 2 tomatoes a bunch of coriander salad 1 package small tortillas
  1. Split the sweet potatoes in the middle and then lengthwise so that you can get little boats. Don't peel it. Put the sweet potatoes on a baking tray on top of the baking sheet with the crust side down and lubricate with olive oil. Sprinkle with salt. Roast the sweet potato halves in a 225 degree oven for about 15-30min until completely tender. Allow to cool. Scrape the inside of the sweet potatoes into a bowl (discard the crust) and add the BBQ sauce. Mix to a smooth mass, taste and add salt if necessary.
  2. Slice the red cabbage and red onion into thin slices. Put it in a bowl. Bring the water, Indian sugar and red wine vinegar to a boil in a saucepan. Pour the pickle broth over the red cabbage and red onion. Let impersonate for about half an hour.
  3. Dice the tomatoes. Rinse and tear the salad.
  4. Assemble the salad, pulledbatate, pickled red cabbage and onion, diced tomato and coriander in the tortilla pancakes.