Cala’s Sweet Potato Tacos with Chicory and Passionfruit Salad

Cala’s charred sweet potato dish gets the taco treatment. Rich salsa negra transforms roasted sweet potato into a crave-worthy filling, while a cool fall chicory salad mellows everything out.
 
What You Get:
Sweet potato
Black bean sauce
Chicory lettuces
Fennel
Passionfruit
Lime
La Palma blue masa mini tortillas 
Salsa negra 

What You’ll Need:
Olive Oil
Salt

Makes 3 servings

Active Time: 10 mins
Total Time: 40 mins

Step 1
Preheat your oven to 475°F and line a small sheet pan with foil. Wash the sweet potato, and rub with a bit of oil and a sprinkle of salt. Bake on the lined sheet pan for 35 minutes or until soft to the touch. 

Step 2
Meanwhile, reheat the black bean sauce in a small saucepan over low heat with a splash of water. 

Step 3
Trim and rinse the chicory lettuces and fennel, saving some of fennel greens (fronds) for the salad. Cut the fennel bulb in half lengthwise, then slice each half into thin half-moons. Add the fennel to a small bowl, and toss with the juice of one lime, 2 tbsp olive oil, and a pinch of salt. 

Step 4
Toss the lettuces with the fennel slices and their dressing, and taste for salt and acidity. Cut the passionfruit in half and scoop out the pulp and seeds to drizzle over the top of the salad. Pick some fennel fronds to throw on top. 

Step 5
Reheat tortillas in a hot pan or open flame stove in stacks of two. Flip after 10 seconds and stack in a towel or between two plates. Keep warm until ready to serve. 

Step 6
Cut the roasted potato in half lengthwise, and scoop the interior onto the tortillas. Sprinkle some salt on the potato meat, and drizzle with salsa negra and black bean sauce. Serve with the chicory salad and enjoy!