CFM Recipes

• 3 corn tortillas

• 1 cup roasted chicken, shredded

• 2 medium sweet potatoes

• 1 cup diced spinach

• 1/2 cup Greek yogurt

• 2 tablespoons unsalted butter

• 1/2 teaspoon brown sugar

• 1/4 teaspoon 5 spice powder

• Cooking spray or oil

• Ice water

Optional additions/toppings:

• Pomegranate
• Feta cheese
• Roasted pepita seeds

1. Cut sweet potatoes into small cubes and place into a bowl of ice water to help remove excess starch.

2. In a cast iron skillet, place on medium heat and add butter.

3. Once butter is melted, dry off sweet potatoes and add to the cast iron. Cover with a lid and cook for 10-15 minutes or until tender, stir occasionally.
4. Before removing sweet potatoes, add brown sugar and cook for 1-2 minutes on high heat to caramelize.

5. Set sweet potatoes aside and use the same pan to cook the tortillas in. Coat the cast iron with cooking spray or add oil and toast the tortillas for 1 minute on each side.

6. In a small bowl, mix together yogurt and 5 spice powder.

7. To assemble the tacos add sweet potatoes on top of the crispy tortillas, spinach, shredded chicken, sauce and additional items if you wish.

8. Enjoy!