Tailgating Season: Roasted Sweet Potato Salad Tacos

Welcome to our guest poster, Taylor Mathis, who knows his fair share about football, tailgating and good food! He shares a vegetarian tailgating delight below. Thanks so much, Taylor, for being here!

It is that time of year! College football tailgating season! From now until December, your Saturdays will be filled with football, friends, and tailgating! This is my favorite time of year. There is nothing better than spending a beautiful fall afternoon outside a football stadium with friends and family. Over the last two seasons, I have traveled the country exploring the college football tailgating landscape at dozens of schools. Here are just a few images that capture what I love about fall Saturdays on a college campus.

When tailgating, you don’t always have to have a grill on hand. Don’t worry. You can still have a delicious meal! These Roasted Sweet Potato Tacos can be prepared the night before and assembled on site. They are also great alternative for any members of your group who live a vegetarian lifestyle.

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.

Taylor Mathis is a food and lifestyle photographer based in Charlotte, NC. Every fall he travels the country exploring the world of college football tailgating. You can follow his tailgating journeys on www.taylortailgates.com He is currently writing a cookbook based upon his travels. He blogs about food photography on www.taylortakesataste.com.

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