Sweet potato lettuce wraps

Photo: The Clever Carrot

Roasted sweet potato cubes and sliced steak wrapped in lettuce leaves, with a peanut-miso dressing you'll want to keep in the fridge.

From Emilie Raffa at The Clever Carrot · @theclevercarrot

The dressing does double duty as a wrap sauce and a dip for vegetables.

You need

• 2 small sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• salt & pepper, to taste
• 3 tbsp white miso
• 1 tsp peanut butter
• 1 tbsp honey
• 2 tbsp rice wine vinegar
• ½ tsp toasted sesame oil
• ¼ cup vegetable or mild olive oil
• 2 tbsp water
• 1 head of red or green Boston lettuce, leaves separated, washed and dried
• leftover grilled steak, thinly sliced*
• chive flowers*

How to make it

1. Heat the oven to 375°F and line a sheet pan with parchment.
2. Toss the sweet potato cubes with the olive oil, salt, and pepper, spread on the pan, and roast 15 to 20 minutes until tender. Let cool to room temperature.
3. Blend the miso, peanut butter, honey, rice wine vinegar, sesame oil, vegetable oil, and water until smooth. Thin with more water if it's too thick. You'll have extra.
4. Fill each lettuce leaf with a few sweet potato cubes, a slice or two of steak, and a sprinkle of chive flowers.
5. Drizzle with the miso dressing right before serving, fold up the sides, and eat like a taco. Serve at room temperature.

Written in our own words from Emilie Raffa's recipe, with their quantities. The original: Sweet potato lettuce wraps, The Clever Carrot.

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