Sweet potato & ‘chorizo’ tacos


2 small orange sweet potato (500 g), unpeeled

½ cup (125 ml) olive oil

6 green onions (scallions), chopped coarsely

1 teaspoon ground cumin

1 teaspoon ground coriander

2 cups coarsely chopped (cilantro) roots and stem

2 fresh jalapeno chillies, chopped coarsely

1 ½ teaspoons finely grated lime rind

2 tablespoons lime juice

½ cup water (80 ml)

500 g (1 pound) bottled sun dried tomatoes in oil

¼ teaspoon garlic power

¼ teaspoon onion power

½ teaspoon smoked paprika

¼ cup (40g) roasted whole blanched almonds

¼ cup (25 g) roasted walnuts

12 x17cm (6 2/4-inch) white corn tortillas, warmed

40g (1 ½ ounces) baby rocket (arugula) leaves


  1. Boil, steam or microwave sweet potato until tender drain when cool enough to handle, peel sweet potato cut flesh into 1.5cm (¾-inch) pieces.
  2. Meanwhile, blend or process oil, green onions, cumin, ground coriander, fresh coriander, chillies, rind, juice and the water until smooth. Transfer to a small bowl; stand until required.
  3. Drain oil from tomatoes. Process tomatoes and 2 tablespoons of the reserved oil with garlic and onion powders, paprika and nuts until coarsely chopped. Add 2 tablespoons of coriander mixture; pulse until combined.
  4. Transfer tomato mixture to a large frying pan, stir in sweet potato. Heat mixture over low heat for 5 minutes or until warmed through.
  5. Serve tortillas filled with sweet potato mixture and rocket, topped with remaining coriander mixture.

Due to nut allergies I excluded the almonds and roasted walnuts from my recipe.