Beef Tacos and Sweet Potatoes

Ingredients 

• 1 large sweet potato, diced into bite-size pieces
• 1 Tbsp (15 ml) olive oil
• 1 1/2 tsp (7.5 ml) salt, divided
• 1/2 red onion, thinly sliced and rinsed in very warm water
• 1/4 tsp (1 ml) sugar
• pinch of salt
• 1/3 cup rice vinegar
• 2 lb. (900 g) organic lean ground beef
• 2 Tbsp (30 ml) chili powder
• 2 tsp (10 ml) ground cumin
• 1 tsp (5 ml) cinnamon
• 1 tsp (5 ml) dried oregano
• 1 tsp (5 ml) pepper
• 2 tsp (10 ml) salt
• 4 cloves garlic, minced
• 1/2 cup (125 ml) shaved Monterrey jack cheese
• Handful chopped fresh cilantro
• 8 corn tortillas
• jar of prepared salsa

Directions

1. Preheat oven to 400. Toss sweet potato with olive oil and 1/2 tsp (2ml) salt. Spread on a lined baking sheet and bake 5 to 7 minutes. Toss and bake another 5 minutes, or until fork tender. Remove from oven and place in a bowl; set aside.

2. In a small bowl, dissolve sugar and salt in vinegar, add the onions; set aside.

3. In large skillet, cook beef over medium heat, breaking up with spoon, until browned, 10 minutes.

4. Meanwhile, in a small bowl, blend spices and garlic. Stir into meat; cook another 2 minutes. Remove from heat and transfer half to a serving dish. Put other half in an airtight container and store in the refrigerator to use for another dinner. Place beef, sweet potato, slices of red onion, cheese, fresh cilantro, salsa and tortillas out on the table for taco assembly.