Sweet potatoes, pumpkins, butternut squash, beets, brussels sprouts, celery, cauliflower, eggplant, thyme, sage, kale, leeks, and zucchini. These are just some of the bounty of the autumn harvest.

It’s the time of year when inspiration returns to my meal planning- and most importantly- to my oven. Living in Austin, I have to boycott the use of my oven during the months of May-October. This week, however, the weather is becoming cooler and after carving pumpkins last night, I am craving some orangey, gourdy goodness.

As usual, I scour pinterest and the internet to find some ideas.  I love the search feature on the Love and Lemons website – I can just enter an ingredient and voilà! I can see all the recipes that contain that ingredient. So, my fall cravings led me to enter “sweet potatoes” and lo and behold, L&L has a wonderful recipe for Miso Sweet Potato Tacos.  Sweet potatoes are a lot easier to cut up and cook than pumpkins! And I really like the sweet and savory combination (tonifying both yin and yang from a Chinese Medicine perspective!). And tacos are simply the easiest thing to make because you can add and subtract toppings as your heart desires (or based more practically on what is in the fridge).  If I want something a little heavier and heartier for dinner, I add some chorizo.

So as we welcome Autumn back for another season, give this recipe for miso sweet potato tacos from Love and Lemons a try! It’s a wonderful way to ease into Fall.

Enjoy!!