Sweet Potato Cornbread Tacos with Cashew Crema

A twist on traditional cornbread, these Sweet Potato Cornbread Tacos are a vegan delight, featuring a sweet potato-infused cornbread topped with a creamy cashew crema and a variety of sautéed vegetables. Hailing from the Southern United States, this recipe showcases the warm and cozy flavors of the American heartland.

🛒 Ingredients

• 2 cups sweet potatoes
• 1 1/2 cups all-purpose flour
• 1 cup dry cornmeal
• 1 tsp teaspoon baking soda
• 1 tsp teaspoon salt
• 1/2 tsp teaspoon black pepper
• 1 cup dry unsweetened almond milk
• 1 cup dry cashews
• 2 tbsp tablespoons lemon juice
• 1 tbsp tablespoon apple cider vinegar
• 1 cup dry sauteed onions
• 1 cup dry sauteed bell peppers
• 1 cup dry sauteed mushrooms
• 1 tsp teaspoon cumin
• 1 tsp teaspoon chili powder

👨‍🍳 Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   In a blender or food processor, blend the sweet potatoes until smooth.

3. 3

   In a large bowl, whisk together the flour, cornmeal, baking soda, salt, and black pepper.

4. 4

   Add the almond milk, blended sweet potatoes, and apple cider vinegar to the dry ingredients. Stir until just combined.

5. 5

   Heat a large skillet over medium-high heat. Add the sautéed onions, bell peppers, and mushrooms. Cook until the vegetables are tender.

6. 6

   Pour the cornbread batter into a greased 8-inch skillet or cake pan. Top with the sautéed vegetables and cashew crema.

7. 7

   Bake the cornbread for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

8. 8

   While the cornbread is baking, prepare the cashew crema. Soak the cashews in water for at least 4 hours. Drain and rinse the cashews, then blend with lemon juice and 1/4 cup water until smooth.

9. 9

   To assemble the tacos, crumble the warm cornbread into small pieces and top with a dollop of cashew crema, sautéed vegetables, and any desired toppings.

10. 10

    Serve immediately and enjoy!

💡 Pro Tips

To ensure the cornbread is crispy on the outside and tender on the inside, do not overmix the batter. For an extra crispy crust, brush the cornbread with a little bit of oil before baking. To make the cashew crema ahead of time, refrigerate or freeze it until ready to use.

📊 Nutrition per Serving