Practicing gratitude is an important aspect of a detoxified lifestyle. We have found that the best way to get into a thankful mindset is by eating Thanksgiving-inspired tacos. Here we offer the Sweet Potato Pie Taco. Like pumpkin, sweet potato sparkles when accompanied by warm spices like cinnamon, nutmeg, clove, and allspice. While the sweet potato spice latte may never come to fruition, we can be thankful that the Sweet Potato Pie Taco is available year-round. Credit line: Recipe from The Taco Cleanse: The Tortilla-Based Diet Proven to Change Your Life, copyright ©Wes Allison, Stephanie Bogdanich, Molly R. Frisinger, Jessica Morris, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

Thankful Sweet Potato Pie Tacos [Vegan]

Serves

4

Advertisement

Ingredients

For the Candied Pecans:

  • 1 tablespoon water
  • 1/2 teaspoon cornstarch
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon molasses
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1 cup pecan pieces

For the Sweet Potato Filling:

  • 1 tablespoon canola oil‚ plus more for the baking sheet
  • 1 tablespoon maple syrup
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 large sweet potato‚ peeled and diced into
  • 1/4-inch cubes
  • 4 Flour Tortillas homemade or store-bought
Advertisement

Preparation

For the Candied Pecans:

  1. Preheat the oven to 300°F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Whisk together the water and cornstarch in a medium-large bowl. Add the sugar, cinnamon, molasses, salt, and vanilla extract. Work the mixture together with a rubber spatula until completely combined. The consistency should resemble wet sand. Fold in the pecan pieces until evenly coated. Spread the pecan slurry thinly on the lined baking sheet. Bake for 40 minutes, stirring once halfway through. Slide the pecans while still on the parchment paper over to a cooling rack and allow to cool completely. Crumble the cooled candied pecans into bite-sized pieces.

For the Sweet Potato Filling:

  1. Preheat the oven to 400°F. Oil a baking sheet.
  2. Whisk together the oil, syrup, cinnamon, nutmeg, and salt in a large bowl. Add the diced sweet potatoes and toss until evenly coated. Arrange in a single layer on the oiled baking sheet. Bake for 40 minutes, stirring once halfway through.
  3. Assemble sweet potatoes and candied pecans on each tortilla. Enjoy!
 
Advertisement

Notes

Spread a spoonful of vegan cream cheese onto the warmed flour tortilla before assembling your dessert taco to enhance its flavorful nature.

Advertisement
    Advertisement