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Shredded Sweet Potato (Butternut Squash) Tacos Recipe

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This recipe for Shredded Sweet Potato (Butternut Squash) Tacos is from The Young Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large sweet potatoes or 1 medium butternut squash
1 Tbsp Olive Oil
1 small or medium onion, diced
2 cloves Garlic, Crushed
1 cup BBQ sauce
1 tsp onion powder
1 tsp garlic powder
2 tsp salt
2 tsp smoked paprika
1/2 tsp chili sauce, optional
Taco size tortillas
pineapple, cut into small pieces
Directions:
Directions:
Using a spiral cutter (or a mandolin), cut the sweet potatoes or squash into spirals.

Next, olive oil to a large skillet over medium heat. When the oil is hot, add in the onion and saute 4-5 minutes until the onion is soft.
Add the garlic and saute for 1 minute. Add in the spiral cut sweet potatoes or squash and saute for 5 minutes, or until tender, stirring frequently.
Add the BBQ sauce, onion powder, garlic powder, salt and smoked paprika. Stir to mix well and cook for about 10 minutes until the sweet potatoes or squash are tender and no longer crunchy.

Serve on tortillas and top with pineapple.
Personal Notes:
Personal Notes:
Publix usually has spiral cut butternut squash in their produce section or you can buy Green Giant frozen spiral cut butternut squash.

 

 

 

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