vindaloo sweet potato tacos

 My favourite! The combination of the tangy and spicy Vindaloo sauce with roasted sweet potatoes, cool sour cream and crunchy radish slaw is unbeatable. Easiest tacos ever and a super hit every time I serve it. A must for Taco nights!

Prep time: 10 minutes
Active cook time: 10 minutes
Inactive time: 20 minutes
Difficulty: Easy
Serves: 4

Ingredient
1 jar Masala Mama Vindaloo Sauce
1 lb. sweet potatoes, peeled and cubed
2 tablespoons olive oil
Tortillas (great on tortilla chips also)
1 8 oz. container sour cream or vegan yogurt*, for garnish 
1 bunch radish, sliced thin, for garnish
Salt and pepper

Directions

1. Preheat oven to 400°. Toss the sweet potatoes with oil, salt and pepper. Arrange in a single layer on a lined baking sheet. Roast for about 20 minutes, tossing halfway until the sweet potatoes are caramelized at the edges and fork tender.

2. In a small sauce pan, heat Masala Mama Vindaloo Sauce**. 

3. Heat your tacos on a hot cast iron skillet, adding a small amount of ghee/butter or olive oil, about 30-40 seconds on each side.

4. To assemble, spread the Masala Mama Vindaloo Sauce down the middle of each tortilla. Top with roasted sweet potatoes, garnish with a dollop of sour cream and a few slices of radish. Serve immediately. 

** CocoYo is our favourite

**Use 2 tablespoons of stock or water to rinse out any remaining sauce in the jar and add.