Max la Manna creates a delicious vegan & healthy sweet potato recipe that will delight your party guests and loved ones.
Max la Manna shows how the best tubers taste best. Sweet potatoes are known as real superfood and are increasingly replacing the classic table potato. In addition, they are rich in fiber as well as vitamins A & E. Furthermore, they contain almost as much beta carotene as carrots, which is known to strengthen our eyesight. If you want to live sustainably and have a green thumb, you can even grow these tubers yourself.
- 3-4 Medium to large sweet potatoes
- 1-2 avocado (for garnish)
- 1 Mango
- 2-3 garlic cloves
- Extra virgin olive oil
- Spring onions (for garnish)
- Coriander (for garnish)
- coconut milk
- Organic tortilla wraps
Tacos by Eating with Max
Wash the sweet potatoes, peel and cut into small pieces. Then pour into boiling water and cook about 20 min. When the sweet potatoes are cooked, drain in a sieve.
In the same pot 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 chop off as a porridge (the sweet potatoes taste best if they contain a few larger pieces and are not quite mushy).
In the meantime bring a little olive oil in a separate pan with 2 chopped garlic for heating. Add salt, pepper and a little caraway. Then add the sweet potato peels to the pan. Roast these golden brown on medium heat.
Take a tortilla and cover half with sweet potato porridge and then flip the tortilla - now you have a taco! To get this taco crispy, bring a pan with an 1 / 2 cup of olive oil to heat. Dip the taco in the oil. Allow the taco to sauté for about 10 seconds from both sides until golden brown and crispy.
Now you are almost done and all you have to do is place the avocado topping, the crunchy sweet potato peel, fresh coriander and spring onion on your taco. Then refine with a little hot sauce or vegan Saurahm as desired.