Now that you have taken the full behind-the-scenes tour of Jeanine & Jack's radiant kitchen, we're happy to bring you a special treat: a recipe from this cooking couple. You can count on Jeanine's recipes to be bright, fresh, and full of flavor. These miso & maple glazed sweet potato tacos let us indulge in the tastes of fall.
Jeanine not only gets her inspiration from several regional cookbooks, but also from the dining experiences she shares with her husband Jack. They'll note the way food is plated, the weight and shape of the utensils they are served with, and even the texture and simplicity of a dinner napkin. Taking cues from all these sources they are always able to showcase a gorgeously appetizing entree on their blog Love & Lemons.
→ Visit Jeanine and Jack's blog: Love and Lemons
Jeanine's always trying to come up with a creative spin on things, and the use of miso paste in a maple glaze is inventive and delicious. You'll definitely want to give these a try.
Miso-Maple Sweet Potato Tacos with Coconut-Cilantro Sauce
Glazed Sweet Potato Filling
2 tablespoons miso paste
2 tablespoons maple syrup
2 tablespoons rice wine vinegar
2 medium sweet potatoes, unpeeled and chopped into small cubes
1 small red onion, chopped
Corn tortillas, 2 to 3 per person
Heat oven to 400°F. Whisk the miso paste, maple syrup, and vinegar together in a small bowl. Spread sweet potatoes and onions in a single layer on a baking sheet (you might need 2 baking sheets). Drizzle with a little olive oil, and then liberally brush the glaze over the vegetables.
Bake in a 400 degree oven for 20 to 30 minutes. The time will vary depending on the heat of your oven and the size of your sweet potato cubes. The onions will likely be done first so be sure to watch and take them out when they're nicely browned but not burnt. When the sweet potatoes are finished, remove from the oven, taste and add another brushing of glaze if you wish.
Serve on warm corn tortillas with cilantro-coconut sauce (see below) and fixings such as avocado, sprouts, cilantro, and pepitas.
1/2 cup light coconut milk
1/4 cup cilantro leaves
1/4 cup basil leaves
1 scallion, green and white parts, chopped
1/4 cup toasted pepitas (pumpkin seeds)
1 lime, zested and juiced
1 small garlic clove
Splash of Sriracha hot sauce (optional)
Pinch of sugar (optional)
Salt and freshly-ground black pepper, to taste
In a food processor, pulse all ingredients together until just combined. Serve alongside the tacos.
More Potato Tacos: Easy Weeknight Dinner: Potato Tacos (Tacos de Papa)
(Images: Chris Perez)