FOR THE SWEET POTATOES
2 tablespoons miso paste
2 tablespoons maple syrup
2 tablespoons rice wine vinegar
2 medium sweet potatoes, unpeeled and chopped
TACO FILLING OPTIONS
*Corn tortillas – warmed
*Maple pickled red onion (see below)
*Black Beans – warmed
*Add or omit to your liking
Heat oven to 400. Whisk miso paste, maple syrup and vinegar together in a small bowl. Spread sweet potatoes in a single layer on 1 or 2 baking sheets. Drizzle with olive oil then liberally toss potatoes with glaze. Save a bit to drizzle on after.
Bake for 20-30 minutes. Time will vary depending on heat of your oven and size of potato cubes. When potatoes are finished and start to look nice and brown, remove from oven, taste and add another brushing of glaze.
Assemble tacos: Warmed tortillas, cabbage, sweet potatoes, black beans, cilantro, avocado, pepitas, cotijo cheese, lime juice….top with your favorite hot sauce, or salsa or ……
QUICK MAPLE-PICKLED RED ONIONS
1 medium red onion
¾ cup red wine vinegar
¼ cup maple syrup
1 teaspoon salt
1 tablespoon pickling spice
Fresh ground pepper to taste
1 medium red onion, very thinly sliced
Make pickling spice by stirring vinegar, syrup, pickling spice, s&p in a small saucepan. Bring to a simmer over med-high heat and boil 3 minutes, stirring often.
Place sliced onions in a heat proof bowl. Strain the hot vinegar mixture thru a fine sieve over the onions. Toss with a fork. They will not be completely covered. Stir every once in a while for 30 minutes. Store in a ball jar in fridge for up to one week.
These are a great condiment to have on hand for burgers, fish, tacos or cheese board and so easy and they add so much flavor.
[Quick Update: For the first time this sugar season the sap is gushing today, 3/23. The recipe: 20 degrees by night, 40 degrees by day, some sun, and wind from the northwest. AC]