vindaloo tacos or nachos
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.
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.