Ingredients:

• 1 small sweet potato, cut into 1/2″ cubes (about 1 1/2 cups)
• 1 clove of garlic, finely chopped
• 1/2 c chopped yellow onion
• 1 T Extravagonzo Roasted Garlic Culinary Oil
• 1 lb ground beef
• 2 T tomato paste
• 1/4 t ground cumin
• 1/4 t Dave’s Ancho Powder 
• 1/4 t smoked paprika (regular paprika works just fine)
• Salt & pepper to taste
• 8-12 small (4″) corn tortillas
• Chopped onion & cilantro for garnish
• Pain is Good Salsa – Snappy Medium 

Instructions:
1. In a large skillet or fry pan, heat the Extravagonzo Roasted Garlic Culinary Oil and add the garlic & onions. Cook until just fragrant and slightly translucent. Add the chopped sweet potatoes and cook for about 5 minutes, until they start to soften slightly and just begin to brown.

2. Add the ground beef, tomato paste and seasonings, and fold gently into the potatoes & onions. Cook the meat until completely browned and the sweet potatoes are tender. Check for seasoning and adjust according to taste with salt & pepper (and a little more Dave’s Ancho Powder  if you’re up for it).

3. Heat the tortillas on a griddle or skillet. For the softest tortillas, lightly moisten your hands with water and pat both sides of each tortilla until it’s just damp. Place on the griddle and cook over medium heat for about 45-60 seconds on each side. Place on a plate and keep covered with foil until ready to serve. For crispier tortillas, spray your griddle with cooking spray or add a small amount of Extravagonzo Roasted Garlic Culinary Oil, then add the tortillas. Cook until warmed through and slightly browned around the edges.

4. Assemble those tacos! Grab a couple of tortillas and place a generous spoonful of the beef & sweet potato mixture inside. Top with chopped onion and cilantro, serve with a side of Pain is Good Salsa – Snappy Medium  if you like, and enjoy!