It’s Hispanic Heritage Month! As a result, we’re once again featuring a recipe from Healthy Easy Mexican by Velda De La Garza, our newest cookbook full of delicious and nutritious Mexican recipes! These range from classic favorites to experimental new flavors, but this month we have a surefire crowd pleaser: sweet potato tacos.

Sweet potatoes are nutritional superstars: They’re rich in vitamin A, fiber, and potassium. Sautéed lightly, caramelized, and tucked away in a corn tortilla topped with a bit of queso fresco and cilantro, they make a fabulous meat-free taco. Make sure you post pictures using the hashtag #ExperimentEats and tag us on Instagram or Twitter for a chance to win a free cookbook!

Sweet Potato Tacos

Tacos de Camote
Serves 4

Ingredients
3 medium sweet potatoes
3 tablespoons butter/oil blend, such as Land O’Lakes butter with olive oil
½ teaspoon salt
½ teaspoon black pepper
8 corn tortillas
½ cup (60 g) crumbled queso fresco
½ cup (20 g) finely chopped cilantro
Pickled jalapeños (optional)
Scallions (optional)

1. Fill a large saucepan with water, add the sweet potatoes, and boil until they are cooked al dente, 20 to 35 minutes. Remove the potatoes and let cool.

2. Peel the potatoes and cut into ¼-inch (6 mm) slices.

3. Heat the butter in a large, heavy skillet over medium-high heat. Add the potato slices, season with the salt and pepper, and sauté, turning occasionally, until slightly caramelized, about 10 minutes.

4. Warm the tortillas. Place two or three sweet potato rounds on each tortilla. Garnish with the queso fresco and cilantro along with jalapeños, and scallions, if desired.

Per serving (with 2 tortillas): CALORIES 315; PROTEIN 8 g; CARB 46 g; FIBER 6 g; SUGARS 6 g; SODIUM 642 mg