The child loves sweet potatoes. Isn’t that enough motivation to try to put them in the main dish spotlight? If you, too, sometimes wonder how you can make a meal out of a sweet potato, here’s an idea. Almost a taco but not really, this wrap is a quick way to get a lot of flavorful good stuff into your little (or big) person.
Sweet Potato Wraps
For the potatoes:
1 large sweet potato
1 tsp. cinnamon
1 tsp. cardamom
1/4 tsp. smoked paprika
generous pinch of salt
For the beans:
one 15 oz. can of pinto beans
small onion, diced
1 clove garlic, whole
1 star anise pod
1 tsp. dried sage
1/2 c. water
whole wheat tortillas
kale, sliced into thin ribbons
other optional leftovers (We had some roasted corn.)
- Peel and slice the sweet potato into 1/2 inch cubes. Mix the spices and stir gently with the potato. Distribute them evenly, then drizzle in a little olive oil.
- Bake the potato cubes on a parchment-lined sheet for 25 minutes at 400F.
- Meanwhile, ready the beans. Rinse thoroughly and set aside. In the small pot in which you mean to cook the beans, add a drizzle of olive oil, the diced onion, and the whole garlic clove. Cook until soft.
- To the pot, add the beans, 1/2 cup of water, anise pod, and dried sage. Simmer uncovered for about 15 minutes. (If any water is left, go ahead and drain it off.)
1/2 inch cubes sweet potato sprinkled w 1 tsp of cinnamon and 1 tsp cardamom generous punch of salt 1/4 tsp smoked paprika mix spices to distribute then drizzle oil.
- In a dry pan, toast tortillas on each side over medium, if you like.
- Assemble at the table as you please and enjoy!
- This is the recipe that we like for making homemade tortillas, using the whole wheat substitution suggestion.