vindaloo tacos or nachos

Serves 4


1 jar MM Vindaloo Simmer Sauce
1 lb Sweet Potato, peeled and cubed
2 tbsp oil (olive, canola or ghee)
1 container Sour cream
1 bunch Radish, sliced thin
Tortillas (or round tortilla chips if making nachos)


1. Preheat oven to 425 F. Toss the cubed sweet potatoes with oil and a pinch of salt. Arrange in a single layer on a foil or parchment paper lined baking sheet. Bake for 30-40 minutes, tossing halfway, until the sweet potatoes are caramelized at the edges and fork tender.

2. In a small pot, heat MM Vindaloo Simmer sauce. (Shake out remaining sauce in jar with 2 tbsp stock or water.

3. Warm the tortillas on skillet.

To assemble:

Spread the sauce down the middle of each tortilla or on top of each tortilla chip, if using. Top with some sweet potatoes. Garnish with a nice dollop of sour cream and a couple of slices of radish. Serve immediately. Repeat with remaining tortillas.