Roasted Sweet Potato Salad Tacos

Potato salad is elevated from a lowly side dish to the star of the dinner show in these Sweet Potato Salad Tacos. Kids will love mixing up the dressing and munching on the sweet filling. This recipe comes to us from our friends at the meal planning website, emeals.

Food For Thought: Potatoes were first grown in South America thousands of years ago! These days, they are the fourth most commonly grown food in the world. There are over 100 different types of potatoes.

Cooking Tip of the Week: Shallots look like small red onions, but they have a milder flavor and are great in recipes where raw onion would be too strong.

Family Dinner Conversation Starter: It’s officially Spring! What are you most looking forward to doing in the nice weather?

Together: Peel and cut sweet potatoes into approximately 1 in cubes.

Together: In a roasting pan, combine sweet potatoes, olive oil, salt, and pepper. Stir around coating potatoes in oil.

Adult: Roast for 25-30 minutes at 425 F, until fork tender and golden brown. Let potatoes cool.

Together: Meanwhile, chop remaining vegetables and herbs.

Kid: In a large bowl, add potatoes and mix with the pineapple, bell peppers, shallots, jalapeno, scallions, cilantro, and parsley.

Together: To prepare dressing, whisk together the apple cider vinegar, brown sugar, orange zest, mustard and vegetable oil. Whisk until a creamy dressing forms.

Together: Pour dressing over cooled potato salad. Toss. Chill in refrigerator until ready to serve. Toss again prior to serving.

Together: Serve in a whole wheat tortilla shell and top with your choice of shredded cheese.

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