It was a pleasure to have Constance Curtis join me for my first go at the Sweet “Potaco”. Constance works out with me at CrossFit South Bay and is an entrepreneur at heart, check out her event planning business here. She has a knack for the kitchen and a sweet apron!
Thank you, Constance, I appreciate your assistance and I hope you learned a lot.
My brother mentioned the idea of a sweet potaco a while back and we’ve discussed it a few times since. I ran a test run on the cruncy skin last week and found that a yam (often labeled as a sweet potato) becomes too dark before it is crispy. So, when you make these, be sure to hunt down actual sweet potatoes, which have a lighter, yellow flesh. You can fry these in olive oil, coconut oil, or even lard, just stay away from vegetable oil and hydrogenated oils if you can help it.
As far as filling goes, you can use whichever protein you prefer. I used some carnitas from my Paleo Bank Account, but a simple taco meat of ground beef would work well. You can also used pulled pork, shrimp, or grilled chicken – be creative!
To make the “salsa verde” you’ll need some of my Paleo Mayo, so be sure to check out that recipe if you need it. Just remember, the goal is not to memorize recipes, but understand concepts and after a few tries, you should be able to wing a good mayo. Pay attention, learn lots and, above all, have fun!
This is the first video from Wednesday’s shoot and I think you’ll enjoy it.
Okay guys, I’ve got a “Fight Night” dinner party to attend to, so I need to get going. There is some amazing content coming up, so please stay tuned and help spread the word.
Get in the kitchen, get your hands dirty, and make some of these “Potacos” for your friends and family.
“Keep It Paleo!”
2 Sweet Potatoes, precooked (until a fork easily inserts into center) and cooled
1 Small Handful Fresh Cilantro, rinsed and chiffonade
½ Cup 60 Second Guac
½ Cup Paleo Salsa Verde (see recipe below)
5 Cups Light Olive Oil, Coconut Oil or Lard
Heat oil in a high walled sauce pan over medium-high heat until approximately 350°F.
While oil is heating, cut sweet potatoes in half and scoop out center while leaving ¼” of flesh attached to the skin. Add scooped out center flesh to taco meat when heating.
Once oil is up to temp, gently drop skins in and monitor them to be sure they don’t adhere to each other while cooking. Allow to cook for 5-10 minutes while making sure the oil temperature does not drop below 325°.
While skins are frying, heat your taco meat in a separate pan and prepare/gather all topping ingredients and a plate for serving. Also, set up a baking rack over a paper towel which will be your landing pad for the skins when you pull them from the oil.
Once skins are crisp and lightly golden brown, pull them from the oil with tongs and place them on the baking rack. You are now ready to plate.
Place a gob of salsa verde on the plate where each potaco will rest. Then, press the shell into the sauce in order to fix the potacos to the plate.
Fill shells with taco meat and top with lettuce, guacamole, salsa verde, tomato, onion and cilantro. This would also be a good place for some salsa chipotle…
Voila! You’ve just made a tray of sweet potacos. Be to share with your friends and don’t forget to smile ☺