Grilled Sweet Potato Tacos W Ancho Chile-Maple Syrup Glaze

Recipe Ingredients

		Tacos
8		Blue corn tortillas
1 cup	146g / 5.1oz	Grated White Cheddar cheese
1 cup	146g / 5.1oz	Grated Monterey Jack cheese
2 cups	474ml	Sweet potatoes - boiled, peeled, (medium)
		And cut 1/4"-thick round slices
		Salt - to taste
		Freshly-ground white pepper - to taste
1/4 cup	59ml	Olive oil
1 tablespoon	15ml	Ancho chile powder
		Ancho Maple Glaze
1/2 cup	164g / 5.8oz	Maple syrup
1 tablespoon	15ml	Dijon mustard
1 tablespoon	15ml	Ancho chile powder
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat the oven to 400 degrees.

Using 1 tortilla for each taco, place 1/4 cup of each cheese over half the tortilla's surface, top with 3 slices of sweet potatoes and season with salt and white pepper to taste.

Fold the tortilla over the filling to make a semicircle. Before serving brush the top lightly with oil and sprinkle with ancho chile powder. Bake for 6 minutes or until crisp. Serve 2 per person and drizzle each with the maple glaze.

Ancho-Maple Glaze: Combine the ingredients in a small bowl.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A36) - from the TV - FOOD NETWORK

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