Sweet Potato Breakfast Tacos with Vanilla Yogurt and Toasted Walnuts

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the sweet potato on a small baking tray or ovenproof dish, add the butter, 2 tbsp of the honey, 1/2 tsp of the cinnamon, the ground ginger, and the salt, then toss well to coat.

2. 2

   Roast the sweet potato for 18 to 20 minutes at 200 °C / 400 °F, stirring once halfway through, until very tender and lightly caramelized.

3. 3

   Meanwhile, place the walnuts in a dry skillet over medium-low heat and toast for 3 to 4 minutes, stirring often, until fragrant. Remove from the heat so they do not burn.

4. 4

   In a small bowl, mix the Greek yogurt with the vanilla extract, orange zest, the remaining 1/2 tsp cinnamon, and 1 tbsp honey until smooth and creamy.

5. 5

   Transfer the roasted sweet potato to a bowl and mash with a fork into a rustic puree. If you like, leave a few small chunks for texture.

6. 6

   Heat the olive oil in a large skillet over medium heat. Toast the corn tortillas for 20 to 30 seconds per side, until flexible with lightly golden edges. Keep them covered so they stay warm.

7. 7

   Fill each tortilla with a portion of sweet potato mash, add a spoonful of vanilla yogurt, and finish with toasted walnuts on top.

8. 8

   Drizzle the tacos with the remaining 1 tbsp honey and serve immediately while the tortillas are still warm and the temperature contrast is at its best.