Sweet Potato and Cashew Tacos

I finally made sweet potato tacos, as suggested by Nate a few posts ago. I did gussy them up a bit, though, and was really happy with the results. The recipe is below. There’s enough in these that additional toppings aren’t necessary, but you might want hot sauce available (they’re really good spicy).

–a little oil
– 1 small onion, chopped
– 1/2 cup raw cashews
– cumin
– 1 sweet potato, cut into small chunks
– tomatoes, salsa or marinara (whatever you have on hand)
– 1 cup water
– 1 stalk celery, chopped (optional, but nice)
– peel and juice of 1/2 lime (or lemon)
– ketchup
– barbecue sauce
–soy sauce
–hot sauce
–brown sugar (optional)

–taco shells

(1) Sauté onion in a bit of oil until translucent. Add cashews and cumin; sauté until cashews darken.

(2) Add sweet potatoes and sauté for a minute or two. Add water and tomatoes. Cook until softened but not mushy, adding more water as necessary.

(3) Add optional celery and remaining filling ingredients and additional cumin, quantities to taste. Heat up mixture and serve in taco shells.

Serves 2–3; easily doubled.