GOOD FOOD // CAMP GRUB 010 // SWEET POTATO FAJITAS
We were once told that all the best foods in life were round. We couldn't think up much of an argument to that statement, so here is a fresh new round food recipe for the books. Campfire Sweet Potato Fajitas for the win! Thanks to Megan and Michael of Fresh Off the Grid for this gem of a fireside meal idea.
This FOTG version of campfire fajitas are made using marinated sweet potato, sautéed peppers and onions, and smokey New Mexico chile powder. Grill the sweet potatoes slices directly over the campfire or pan sear them in a cast iron- the choice is yours! This 100% plant based recipe is loaded with flavour and will leave you feeling satisfied after a long day outdoors.
(Recipe serves 2, or 4 people with a side dish)
For the Sweet Potatoes:
-1 large sweet potato
-1 tbsp cooking oil
- 2 teaspoon liquid aminos (seasoning sauce)
-1 tbsp New Mexico chile powder
-½ tsp salt
For the Veggies:
-1 red bell pepper
-1 poblano pepper (or green bell pepper if you want something milder)
-1 white onion
-3 tbsp cooking oil
-3 cloves of garlic
-1 tsp New Mexico chile powder
-1 tsp ground cumin
-1 tsp salt
For the Tortillas and Garnish:
-1 whole lime cut into wedges
1) Cut both ends off the sweet potato. Place the sweet potato vertically on your cutting board and slice downwards to create 4 or so ½ inch slabs. Prepare the marinade by mixing the oil, liquid aminos, chile powder, and salt together in a small container. Lay the sweet potato on a large plate and drizzle half the marinade over the top, using the back of a spoon if needed to evenly coat. Flip the sweet potato and repeat on the other side. Set aside and let marinate for at least 20 minutes.
2) Meanwhile, slice up all the vegetables. De-stem and deseed the peppers and cut into long strips. Chop the onion into ¼” wide slices. Chop the garlic.
3) Over your campfire, heat 2 tablespoons oil in a cast iron skillet. Once hot, add the peppers and onion. Sauté over high heat until they soften, then add the garlic and spices. Continue to cook until the vegetables are soft and the onion is just beginning to brown - about 15-20 minutes total.
4) Right after you get the vegetables going in the skillet, place the sweet potatoes on the grill (you could also cook them in a second cast iron if you’re not cooking over a campfire). Cook on one side for 5 minutes, then flip and cook the other side for 5 minutes. Once they are tender throughout (but not mushy!), pull them off the fire and slice into ¼” slices.
5) Toast the tortillas over the fire, about 15-20 seconds per side.
6) To assemble, place a scoop of the vegetables onto a tortilla. Add the sweet potatoes on top, and finish with a squeeze of lime. Repeat for the other fajitas. Dig in!
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Recipe and Photography by: Fresh Off the Grid
Fresh Off the Grid is a camp cooking and outdoor travel blog written by Megan McDuffie and Michael van Vliet, where they share stories of their adventures and the food that fuels them.