for 4 portions
1 ½ lb. sweet potato (680 g), preferably Japanese, diced
1 bottle of white wine
5 sprigs of fresh thyme
5 sprigs of fresh parsley
3 tablespoons melted butter
3 cloves of garlic
12 corn tortillas
12 oz (350 g) oaxacan cheese, or panela cheese
½ cup feta cheese (110 g), crumbled
¼ cup toasted pine nuts (35 g), or slivered almonds
1 cup green onion (100 g), green parts only, thinly sliced
Preheat the oven to 220°C.
Cut and discard the green, hard parts of the leeks, then cut them in half lengthwise. Swirl in water to remove the sand. Pat them dry.
Place the leeks, sweet potatoes and garlic on a large baking sheet. Pour the melted butter and salt evenly over the vegetables.
Bake in the oven for 25 minutes.
In a large saucepan, bring the white wine, thyme and parsley to a boil and cook until they lose their raw alcohol smell, about 5 minutes. Reduce the heat and simmer over low heat.
When the leeks are golden, remove the leeks and garlic from the tray. Return the potatoes to the oven for another 20 minutes.
Add the leeks and garlic to the simmering wine sauce. Bake until the leeks are tender, about 30 minutes.
Melt 2 tablespoons of butter in a non-stick skillet over medium-high heat. Remove the leeks from the cooking liquid, pat them dry and add them to the butter to cook briefly on both sides, about 3 minutes in total.
Remove the ends of the stems from the leeks and cut them into 5 cm lengths.
For each taco, heat 2 tortillas on a baking sheet or in a large frying pan over medium-high heat with a little butter. Place 2 slices of Oaxaca cheese next to them on the baking sheet. When the tortillas are hot, stack them on top of the cheese.
When the cheese has browned on one side, remove the tortillas and cheese to a plate, cheese side up.
Add 2 to 3 slices of leek and a little sweet potato. Place 2 teaspoons of salsa on 1½ and sprinkle with 2 teaspoons of crumbled feta cheese, some toasted pine nuts and 1 teaspoon of chopped green onions and serve immediately. Repeat with the remaining ingredients.