Swiss Chard, Leek and Sweet Potato Tacos


I’m a mad list-maker. I make daily to do lists, I jot down lists of new French words, new Paris boulangeries/restaurants/wine bars I want to try, recipes to test, books to read…and on and on.

When I go to the market, I always have some sort of list — which keeps me from getting overwhelmed by all of the choices — but it also keeps me from being spontaneous, something that I may have mentioned I plan to do more of this year.

I mean not plan, and just do.

So last week I went to the Belleville market before yoga and did not have a list. Just an empty Whole Foods London hemp sack thrown over my shoulder and a few euros in my pocket –oh such sweet freedom!

I’d sort of hoped for Butternut squash, but instead found Swiss chard, sweet potatoes, and leeks. I figured I could do something with them, but wasn’t sure what.

Then it hit me: Taco night! I’d brought back a package whole wheat flour tortillas from Central Market and some salsa Valentina from the Denton Sack ‘n Save, and I knew my avocados were ready, too.

All I did was roast the sweet potatoes early that day, then cook up the leeks and Swiss chard…and within oh, ten minutes, we had dinner.

Of course, these tacos were so good that I had to put the recipe on a list…for cookbook #2.


Swiss Chard, Leek and Sweet Potato Tacos

Makes 8 to 10 tacos

  • 1 sweet potato, cut into 1-inch cubes
  • olive oil
  • sea salt and pepper
  • 3 leeks, sliced (white parts only)
  • 1 bunch of Swiss chard, ribs removed and the leaves sliced into ribbons
  • 1 chipotle chile in adobo, finely chopped
  • 1 avocado, chopped, for serving
  • 8 to 10 tortillas (corn or flour), for serving
  • lime wedges, for serving
  • salsa, such as Cholula or Valentina, for serving


1. Preheat your oven to 450°F/230C and line a cooke sheet with foil.

2. Toss the sweet potato pieces onto the cookie sheet, drizzle with olive oil and sprinkle with salt and pepper. Slide into the oven and bake for 20-25 minutes, or until the edges of the potatoes begin to brown, making sure to flip them over to the other side about halfway through.

3. When the potatoes are nearly done, put a couple of tablespoons of olive oil in your largest skillet, turn the heat to medium-high and add the leeks. When they begin to soften, toss in the Swiss chard. Watch this carefully and stir this around until the Swiss chard just begins to wilt. Add the sweet potatoes, chipotle and toss to make sure everything’s incorporated. Warm your tortillas one at a time by placing them directly onto the flame. Serve the Swiss chard, leek and sweet potato mixture on top of each tortilla; then top with avocado. Limes and salsa on the side.