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Grilled Sweet Potato Tacos, Ancho Chile-maple Syrup Glaze

Yield: 4 Servings

Ingredients and directions for this recipe

-TACOS-
8 Blue corn tortillas
1 c Grated White Cheddar cheese
1 c Grated Monterey Jack cheese
2 md Sweet potatoes; boiled,
-peeled and cut into
-1/4-inch thick round slices
Salt and white pepper to
-taste
1/4 c Olive oil
1 tb Ancho chile powder

-ANCHO-MAPLE GLAZE-
1/2 c Maple syrup
1 tb Dijon mustard
1 tb Ancho chile powder
Salt and freshly ground
-pepper

Preheat the oven to 400 F.

Combine the ingredients for Ancho-Maple glaze in a small bowl.

Using 1 tortilla for each serving, 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.

HOT OFF THE GRILL SHOW #HG1A36 9/8/98

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See also:
Previous recipe Grilled Sweet Potato Salad With Spicy Vinaigrette
Next recipe Grilled Sweet Potato Wedges

Or try one of these recipes:
Citrus Infused Center-cut Porkchops
No-sugar Fruit/nut Muffins