Toothbutter

I learned a great new word recently: tandsmør, which translates literally from the Danish as “toothbutter” (tand = tooth, smør = butter). The Danes use it to describe butter that it is spread so thickly on a slice of bread as to reveal teeth marks when bitten. If you've ever eaten a meal with Grandma and Pop-pop with bread and butter present, you'll know exactly what I'm talking about.

 

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So, sweet potato tacos #2. Why is this one worth your trouble and how is it different than the first one? In the first recipe, the sweet potatoes are roasted only in olive oil and salt, so almost all of the flavor comes from the homemade black bean spread, which is flavored with balsamic vinegar and various spices. In the new recipe, the sweet potatoes are roasted in many of the same spices, while the black bean "spread" is nothing more than a can of refried beans, which means this recipe is a fair bit simpler to make. Also, if nothing else, this new version is an excuse to post a "recipe" for the shortcut taco slaw that would make a great addition to many of the taco and bowl recipes on UaKS.

 

 

 

Sweet Potato Tacos #2

Adapted from Deb Perelman via Smitten Kitchen (Mar. 15, 2018 (tacos) & Mar. 20, 2014 (slaw))

Time: ~45 minutes

For the sweet potatoes
900 grams (2 pounds; ~3 large or 4 medium) sweet potatoes, peeled
2 tablespoons olive oil
2 teaspoons chili powder (like McCormick)
1 rounded teaspoon Diamond Crystal kosher salt
1 rounded teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sweet smoked paprika
Chipotle flakes or cayenne pepper to taste, optional

To serve
12 small (6-inch) or 6 medium (8 to 9-inch) flour or corn tortillas
1 (15-ounce) can refried black beans
1 lime, cut into wedges
Sliced avocado
Quick Pickled Onions
Shortcut Taco Slaw (recipe below)

Hot sauce
Chopped fresh cilantro

    1. For the sweet potatoes: Place a rack in the center of the oven; heat to 400 degrees. Line a 13-by-18-inch (half sheet) baking pan with parchment paper.
    2. Cut the sweet potatoes into small cubes (~½ inch). In a large bowl, toss the cubes with the olive oil. Add the chili powder, salt, cumin, garlic powder, onion powder, smoked paprika, and, if using, the chipotle flakes and/or cayenne; toss well to coat. Transfer to the baking sheet and spread evenly in a single layer. Roast until the sweet potatoes are tender (the tip of a paring knife meets no resistance), about 20 to 30 minutes (depending on the size of your cubes), tossing the potatoes and rotating the baking sheet after 10 minutes.
    3. Meanwhile, wrap the tortillas in foil and warm them up in the oven for the last 5 minutes that the potatoes are roasting. Prep the rest of the ingredients: pit and slice the avocado, make the slaw, etc.
    4. To assemble: Schmear a spoonful of refried beans on a tortilla. Add a spoonful or two of sweet potatoes. Squeeze over some lime juice. Fill the taco with the rest of your chosen toppings. Makes 12 small-ish tacos, feeding 4.

Shortcut Taco Slaw

1 bag (~255 grams / 9 ounces) coleslaw mix (shredded red and green cabbage + grated carrot)
2 scallions (mostly the dark and light green parts), thinly sliced (optional)

1 to 2 tablespoons extra-virgin olive oil
A good squeeze of lime juice
A big pinch or two of kosher salt

Mix everything well in a medium bowl.