Roasted Sweet Potato Salad Tacos
Serves: 6-8
  • 4 medium sized sweet potatoes, peeled and cut into approx. 1 in cubes
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 cups fresh pineapple chunks
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • ½ cup shallots diced
  • 1 jalapeno seeded and finely chopped
  • ½ cup scallions thinly sliced scallions
  • ½ cup fresh cilantro chopped
  • ½ cup flat leaf parsley chopped
  • Salt and pepper to taste
  • Dressing
  • 2 tbsp apple cider vinegar
  • 2 tbsp brown sugar
  • zest of 1 orange
  • 2 tsp deli style mustard
  • ½ cup vegetable oil
  1. In a roasting pan, combine sweet potatoes, olive oil, salt, and pepper. Stir around coating potatoes in oil. Roast for 25-30 minutes at 425 F, until fork tender and golden brown. Let potatoes cool.
  2. In a large bowl, add potatoes and mix with the pineapple, bell peppers, shallots, jalapeno, scallions, cilantro, and parsley.
  3. To prepare dressing, whisk together the apple cider vinegar, brown sugar, orange zest, mustard and vegetable oil. Whisk until a creamy dressing forms.
  4. Pour dressing over cooled potato salad. Toss. Chill in refrigerator until ready to serve. Toss again prior to serving.
  5. At your tailgates serve in a whole wheat tortilla shell and top with your choice of shredded cheese. I like a crumbled Queso Blanco or shredded pepper jack.
Recipe by The eMeals Blog at