SPICY BEEF TACOS WITH ROASTED SWEET POTATOES
Serves: 4
1 large sweet potato, peeled and cut into bite-size cubes 1 tbsp (15 mL) olive oil 1 1/2 tsp (7 mL) salt, divided 1/2 red onion, thinly sliced and rinsed in very warm water 1/4 tsp (1 mL) sugar 1/3 cup (75 mL) rice vinegar 2 lb (907 g) organic lean ground beef 2 tbsp (30 mL) chili powder 2 tsp (10 mL) ground cumin 1 tsp (5 mL) ground cinnamon 1 tsp (5 mL) dried oregano 1 tsp (5 mL) pepper 4 cloves garlic, minced 1/2 cup (125 mL) grated Monterey Jack cheese Handful of chopped cilantro Salsa 8 corn tortillas, warmed according to package directions
1. Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.
2. In a bowl, toss the sweet potatoes with the oil and 1/2 tsp (2.5 mL) of the salt. Spread potato pieces in a single layer on the baking sheet. Bake for 5 to 7 minutes. Toss, then bake for another 5 minutes, or until forktender. Transfer potatoes to a bowl; set aside.
3. In a small bowl, dissolve the sugar and a pinch of salt in the vinegar and then add the onions; set aside.
4. In a large skillet, cook the beef over medium heat, breaking it up with a wooden spoon, until browned, about 10 minutes.
5. Meanwhile, in another small bowl, blend the chili powder, cumin, cinnamon, oregano and pepper.
6. Stir the garlic, spice blend and remaining 1 tsp (5 mL) salt into the beef; cook for another 2 minutes. Transfer half the beef to a serving dish. Put the other half in an airtight container and store in the refrigerator to use for another dinner.
7. Place the beef, sweet potatoes, onions, cheese, cilantro, salsa and tortillas on the table for taco assembly.
Get ahead: Save 10 to 12 minutes by completing step 2 in advance; store the potatoes in an airtight container in the refrigerator. Save another 5 minutes by completing step 3 and storing the onion mixture in the refrigerator. Save a further couple of minutes by mixing up the spices in step 5; store in an airtight container.