This recipe was inspired by a local taco eatery in Southern California that makes mashed potato tacos.

Talk about comfort food! I created a healthier version using mashed sweet potatoes which adds a burst of color and flavor. Topped with rich and creamy macadamia cream, this dish is going to become a favorite in your household.


  • 2 c. diced sweet potato (1 large sweet potato)
  • 1/4 c. almond milk (silk brand unsweetened original)
  • 2 c. cooked brown rice* (see recipe)
  • 1/2 c. chopped red onion
  • 1/2 c. vegetable broth
  • Juice of 1 lime
  • 1/4 cup chopped cilantro
  • Salt and pepper to taste
  • 10 Corn Tortillas


  • 1/2 chopped red onion
  • 1 cup chopped tomato
  • 1 cup chopped cilantro
  • 1 avocado sliced
  • 1 cup finely shredded purple cabbage
  • 5 limes, halved
  • Macadamia Sour Cream (See Recipe)

Macadamia Sour Cream:

  • 1/2 cup soaked macadamia nuts (soaked in water for at least two hours and drained)
  •  6T. water
  • 2T. lemon juice
  • 1 T. grape seed oil
  • 1/4 t. lemon zest
  • 1/4 t. salt
  • 1/2 clove garlic



  1. Place the sweet potatoes in boiling water and cook until tender enough to mash, about 15 minutes.
  2. Drain potatoes and place in boil. Add almond and mash or mix with blender until you achieve the consistency of mashed potatoes. Add salt and pepper to taste.
  3. Saute the onion and rice in the vegetable broth on medium heat until the onion is translucent about five minutes. Add cilantro and juice of lime.  Set aside.
  4. Place ¼ cup of mashed sweet potato mixture on each tortilla. Place 1/8 cup of rice mixture on top of potato mixture. Add  garnishes and a squeeze of lime for a fresh and authentic flavor. Serves five people, two tacos each.
  5. Sour Cream — Mix all ingredients in small food processor except oil.  When ingredients are fully blended, slowly pour oil in steady stream until mixture is fully blended.  Makes approximately 8 T. of sour cream.

Enjoy our Mashed Sweet Potato Tacos with Cilantro Rice, let us know what you think