Sweet Tater Tacos (Vegan)

The unique flavor combination in this recipe offers a delightful and delicious spin for taco night!


Vegan Sweet Tater Tacos by Brenda Walsh

Download and Print the Recipe Recipe Download
Guest chef this week is Claire Kim

Ingredients
  • 4 medium sweet potatoes, peeled and
  • cut into ½-inch cubes
  • 2 cups barbecue sauce
  • 2 Tbsp. smooth or crunchy peanut butter
  • 2 cup green cabbage, shredded fine
  • 1 cup purple (or red) cabbage, shredded fine
  • 1 cup carrots, shredded fine
  • ½ cup yellow raisins
Dressing:
  • ½ cup Grapeseed Oil Vegenaise
  • ¼ tsp. salt
  • ½ tsp. celery seeds
  • 1 tsp. sugar
  • ½ cup cocktail peanuts
  • 1 tsp. chili powder
  • 1/8 tsp. cayenne pepper
  • 8 hard taco shells
Directions:

Place cubed sweet potato on a baking sheet that has been sprayed with non-stick cooking spray or that has lined with a silicone baking mat. Roast in a 400 degree oven for 15 minutes or until tender. Combine barbecue sauce and peanut butter together in a bowl, then add sweet potato and stir until combined. Set aside.

In a large bowl, place the cabbage, carrots, and yellow raisins. Set aside. In a small bowl, combine all dressing ingredients and mix. Add to cabbage and mix well.

In a skillet that has been sprayed with non-stick cooking spray, add peanuts, chili powder, and cayenne pepper. Stir to coat peanuts. Saute over medium heat for 1-2 minutes, stirring constantly.

Layer sweet potatoes, cabbage, and peanuts in each taco shell.

Yield: 8 tacos

Cooking with Miss Brenda

Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!

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Kids Club for Jesus Studio and Leadership Center is a 501c(3) Non-profit orginization. Please visit our profile on Guidestar