Sweet Potato Tacos

This sweet potato dish is an Indian version of tacos. While growing up we only ate sweet potatoes as a snack - slow roasted in the clay oven - just the thought of it makes me drool. Anyhow, I was skeptical trying to make a meal out of sweet potatoes but we absolutely love the end result.

Ingredients:

• 1 Tbsp. coconut oil or ghee
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp. chili flakes
•  sea salt
• 2 medium onions (I like using red onions for this)
• 3 medium sweet potatoes (about 1 pound / 500g), scrubbed and cut into cubes
• ½ cup – ¾ cup / 125ml–175ml water or vegetable broth
• eggs (optional)
• ½ cup cilantro, roughly chopped
• Lime juice to taste

Serve with:
sliced avocado
chapatis, tortillas or pita bread
hot sauce
extra cilantro

Process:
1. In a large skillet, preferably cast-iron, melt the oil over medium heat. Add the spices, including the chili flakes and cook until fragrant, about 1 minute.
2. Add the onions along with a few pinches of salt. Reduce the heat to medium-low and cook the onions, stirring occasionally, until they have caramelized.
3. Add the sweet potatoes and toss to mix with the onions and spices. Add about ½ cup water or broth, cover skillet with a lid and let cook undisturbed for 10-12 minutes, this will allow the sweet potatoes to steam. (If the potatoes are not cooked through, put the lid back on and cook for another five minutes or so, adding more water if necessary. If there is water in the pan remaining, simply remove the lid and allow it steam off.) Once the sweet potatoes are done, squeeze a little bit of lime juice.
4. Optional:To cook the eggs, make a few divots and crack eggs into them. Put the lid back on and allow the eggs to cook for about 3-5 minutes. Alternatively, you can cook the eggs separately as per your liking (the recipe suggested runny yolks.)
5. We ate this with corn tortillas -  just before serving, add chopped avocado, cilantro and egg.