Max la Manna, the English cook is famous for its vegan recipes. Here he shows how the super bulbs taste best. Sweet potatoes are known to be real Superfood and are increasingly replacing the classic table potatoes. In addition, they are rich in fiber and vitamins A & E. They also contain almost as much beta carotene as carrots, which is known to improve our eyesight. who live sustainably and has a green thumb, can even grow these tubers yourself.
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Ingredients:
- 3-4 medium to large sweet potatoes
- 1-2 avocado (as a topping)
- 1 Mango
- 2-3 garlic cloves
- Extra virgin olive oil
- Spring onions (as a topping)
- Coriander (as a topping)
- coconut milk
- Organic tortilla wraps
Source & Copyright by Max La Manna
Preparation:
Wash, peel and cut the sweet potatoes into small pieces. Then put in boiling water and cook for about 20 minutes. When the sweet potatoes are cooked, drain them in a colander.
In the same saucepan add a little olive oil, salt, pepper and, if you like, a pinch of cinnamon or nutmeg and a dash of coconut milk. Then mix with the sweet potatoes and beat as a pulp. (Tip: The sweet potatoes taste best when they contain a few larger pieces and are not quite as mushy)
In the meantime, bring a little olive oil with 2 finely chopped pieces of garlic to heat in a separate pan. Also add salt, pepper and a little caraway seeds. Then add the sweet potato skins to the pan. Fry these until golden brown over medium heat.
Take a tortilla and cover half with mashed sweet potatoes, then flip the tortilla over - now you have a taco! To get this taco nice and crispy, bring a pan with 1/2 cup of olive oil to the heat. Dip the taco in the oil. Let the taco sear for about 10 seconds on both sides until golden brown and crispy.
Now you're almost done and all you have to do is serve the avocado topping, crispy sweet potato peels, fresh coriander, and spring onions on your taco. Then refine with a little spicy sauce or vegan sour cream as desired.
Bon appétit!
