New Favorite Camp Recipe: Sweet Potato Tacos
Gathering around an 8-person table in the Dining Hall is something every alum will remember from her time at camp. And, we can also guess that many of you cook a camp favorite recipe from time to time in your own homes (here’s looking at you, cheesy chicken and taco in a bag!). Greystone girls still appreciate our iconic camp meals, but every year, our kitchen introduces new recipes for our campers to enjoy. Sweet potato tacos were one of these new meals that was first enjoyed a few years ago. Now, they have become a camp favorite. Enjoy them this year with your friends and family!
Sweet Potato Tacos
Serves 4 - 6
Ingredients for Tacos:
- 3 pounds (about 6 medium) sweet potatoes, peeled and cut into 1/2 to 3/4″ cubes
- Olive oil
- 1 heaped teaspoon kosher salt
- 1 heaped teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 to 3 teaspoons chili powder, to taste
- 1/2 teaspoon sweet smoked paprika
- 12 small (6-inch) or 6 medium (8 to 9-inch) flour tortillas
- 1 lime, cut in wedges
Instructions for Tacos:
- Heat oven to 400 degrees F.
- Toss sweet potatoes with 2 tablespoons of olive oil, then add salt, cumin, garlic powder, onion powder, chili powder, and paprika and toss to evenly coat.
- Spread into an even layer on a large baking sheet lined with parchment.
- Roast potatoes for 40 to 45 minutes, tossing once or twice for even color.
- As soon as you remove the potatoes from the oven, squeeze limes over, and toss to coat.
- Serve on tortillas with refried beans (see below), avocado, cilantro, pickled red onions and a good cheddar (we use Kerrygold Dubliner at camp). Do not skip the pickled red onions (see below)!
Refried Black Beans: Take 1 can of black beans and drain. Pour beans into a mixing bowl and add appx 1/4 cup vegetable broth or chicken broth. Use immersion blender to blend black beans into a refried bean consistency, adding more liquid as needed. Add a squeeze of Lime, Salt, Pepper, Garlic Powder to taste. Heat on stove, stirring frequently until warmed through. Or, buy a can of refried beans and skip this step.
Pickled Red Onions: Mix 1/4 cup red wine vinegar + 1/4 cup cold water + 1 1/2 teaspoons granulated sugar + 1 tablespoon Diamond Kosher salt or generous 1/2 tablespoon Morton or another brand of kosher salt until sugar and salt have dissolved. Add thinly sliced red onion. Let marinate for 30 minutes (for very light pickling) or up to a week in the fridge.
Recipe adapted from Smitten Kitchen
