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Sweet Potato Tacos with Avocado and Coriander Sauce and a Tomato and Pear Relish

by . Featured in AT MY TABLE
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Introduction

Given the choice between a crisp, curled-up taco-boat and the softshell wrap approach, I go for the latter every time. I don’t wish to be too dictatorial about how you eat these tacos, but my advice is this: line a warm corn tortilla with shredded lettuce, top with both sweet potato and gherkin wedges, dollop on avocado sauce then spoon some tomato and pear relish over the top. Fold together as best you can and don’t eat in front of anyone you’re not comfortable with. And by the way, the sweet potato wedges, just as they are, make a generous serving for two.

For US cup measures, use the toggle at the top of the ingredients list.

Given the choice between a crisp, curled-up taco-boat and the softshell wrap approach, I go for the latter every time. I don’t wish to be too dictatorial about how you eat these tacos, but my advice is this: line a warm corn tortilla with shredded lettuce, top with both sweet potato and gherkin wedges, dollop on avocado sauce then spoon some tomato and pear relish over the top. Fold together as best you can and don’t eat in front of anyone you’re not comfortable with. And by the way, the sweet potato wedges, just as they are, make a generous serving for two.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Sweet Potato Tacos
Photo by Jonathan Lovekin

Ingredients

Serves: 3-4

Metric Cups

For the sweet potato wedges:

  • 500 grams sweet potatoes (cut into skinny wedges)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon baking powder
  • 2 x 15ml tablespoons regular olive oil
  • 1 teaspoon sea salt flakes

For the tomato and pear relish:

  • 2 regular-sized tomatoes (de-seeded and cut into very small dice)
  • 1 small (approx. 125g) unripe pear (peeled, cored and cut into very small dice)
  • 1 fresh jalapeno chilli (de-seeded and cut into very small dice)
  • 2 - 3 teaspoons lime juice
  • ½ teaspoon sea salt flakes

For the avocado sauce:

  • 1 fairly small soft ripe avocado
  • 125 grams plain yoghurt - use coconut-milk yoghurt if this is to be vegan-pleasing
  • 1 teaspoon ground cumin
  • ½ teaspoon sea salt flakes
  • 2 teaspoons lime juice
  • 1 small (approx. 25g) bunch fresh coriander (stalks and all)

To serve:

  • 6 - 8 corn tortillas
  • iceberg lettuces (shredded)
  • gherkins (cut into wedges)

For the sweet potato wedges:

  • 1¼ pounds sweet potatoes (cut into skinny wedges)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon baking powder
  • 2 tablespoons regular olive oil
  • 1 teaspoon kosher salt

For the tomato and pear relish:

  • 2 regular-sized tomatoes (de-seeded and cut into very small dice)
  • 1 small (approx. 125g) unripe pear (peeled, cored and cut into very small dice)
  • 1 fresh jalapeno chilli (de-seeded and cut into very small dice)
  • 2 - 3 teaspoons lime juice
  • ½ teaspoon kosher salt

For the avocado sauce:

  • 1 fairly small soft ripe avocado
  • ½ cup plain yogurt - use coconut-milk yoghurt if this is to be vegan-pleasing
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • 2 teaspoons lime juice
  • 1 small (approx. 25g) bunch cilantro (stalks and all)

To serve:

  • 6 - 8 corn tortillas
  • iceberg lettuces (shredded)
  • gherkins (cut into wedges)

Method

  1. Preheat the oven to 200ºC/180°C Fan. Tumble the wedges onto a large, non-stick baking tray. Mix the spices and baking powder together, then shake over the sweet potatoes and, taking a couple of spatulas, turn them patiently until lightly coated with the spices. Pour the oil over and toss and turn again, arranging the wedges in a single layer. Sprinkle with salt and roast in the oven for 35–40 minutes until cooked through and richly browned in parts.
  2. You can get on with the relish and sauce once the sweet potatoes are in the oven. Mix the diced tomatoes, pear and jalapeño together in a bowl. Add 2 teaspoons of lime juice and the salt, then toss together and taste to see whether you need any more lime juice or, indeed, salt.
  3. To make the sauce, halve the avocado, remove the stone and spoon the flesh into a bowl. Add the yogurt, cumin, salt, lime juice and coriander, then blitz with a stick blender until smooth and flecked with green. Check for seasoning before serving.
  4. Once the sweet potatoes are cooked, take them out of the oven and turn off the oven. Make a baggy – but tightly sealed – foil parcel for the tortillas, and leave to warm up in the residual heat of the oven.
  5. Arrange everything else on the table, then bring the heated tortillas and get cracking.
  1. Preheat the oven to 200ºC/180°C Fan. Tumble the wedges onto a large, non-stick baking tray. Mix the spices and baking powder together, then shake over the sweet potatoes and, taking a couple of spatulas, turn them patiently until lightly coated with the spices. Pour the oil over and toss and turn again, arranging the wedges in a single layer. Sprinkle with salt and roast in the oven for 35–40 minutes until cooked through and richly browned in parts.
  2. You can get on with the relish and sauce once the sweet potatoes are in the oven. Mix the diced tomatoes, pear and jalapeño together in a bowl. Add 2 teaspoons of lime juice and the salt, then toss together and taste to see whether you need any more lime juice or, indeed, salt.
  3. To make the sauce, halve the avocado, remove the stone and spoon the flesh into a bowl. Add the yogurt, cumin, salt, lime juice and coriander, then blitz with a stick blender until smooth and flecked with green. Check for seasoning before serving.
  4. Once the sweet potatoes are cooked, take them out of the oven and turn off the oven. Make a baggy – but tightly sealed – foil parcel for the tortillas, and leave to warm up in the residual heat of the oven.
  5. Arrange everything else on the table, then bring the heated tortillas and get cracking.

Additional Information

MAKE AHEAD/STORE NOTE:
Refrigerate sauce and relish, covered, for up to 1 day.

MAKE AHEAD/STORE NOTE:
Refrigerate sauce and relish, covered, for up to 1 day.

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What 2 Others have said

  • This is a fabulous recipe. Tried it last week for the first time, and it was so excellent that I am making again tonight. Teenagers ( suspicious of vegetarian meals) devoured greedily! Definitely give this a try!!

    Posted by Marstar5280 on 27th May 2020
  • I am Mexican, so I dare to recommend that you add a little bit of finely chopped onions to the sauce! If you can also use lime instead of lemon and squeeze it right over the onion before mixing then even better!

    Posted by burguete on 4th May 2020
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