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Crispy Sweet Potato and Mushroom Confit Tacos with Smoky Crema

Servings 4 servings


For the mushrooms:

  • 8 oz cremini mushrooms cleaned and sliced
  • 1 teaspoon salt
  • 3 cloves garlic
  • 1 sprig rosemary
  • 1 sprig oregano
  • 1 sprig thyme
  • Olive oil

For the sweet potatoes:

  • 2 large sweet potatoes about a 1.5 lbs
  • 1/3 (43g) cup cornstarch
  • 3 tablespoons cold beer pale ale, pilsner
  • 2 teaspoons kosher salt
  • canola or vegetable oil for frying

For the Tacos:

  • 12 corn tortillas
  • ½ cup Mexican crema or sour cream
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon salt
  • Chopped green onions


  • Preheat oven to 225°F.
  • Add the mushrooms to a small baking dish or loaf pan, toss with salt. Add the sprigs of rosemary, oregano, and thyme. Drizzle with oil until about halfway covered (mushrooms will shrink as they cook).
  • Bake, uncovered, for 15 minutes. Stir and continue to cook for 45 more minutes. Remove and discard the sprigs of herbs. Remove the mushrooms from the oil. 
  • Peel the potatoes and cut into ½ inch wide strips.
  • Stir together the cornstarch and beer into a slurry mixture. Add the sweet potatoes into the mixture, toss to coat.
  • Heat about 1 inch of oil in a wide pan until a drop of water pops, lower heat to just higher than medium.
  • Add the potatoes a few at a time making sure they aren’t touching. Turn over with tongs, cooking on all sides until browned and crisp, remove and allow to drain on a stack of paper towels.
  • Stir together the crema, garlic powder, smoked paprika, and salt.
  • Fill the tortillas with sweet potatoes and mushrooms, drizzle with sauce, top with green onions.