Fall Tacos

In the midst of a wild work week, one of the highlights was slowing down for a minute and making lunch for Jeana Sohn. It was a Mexican riff on one of my favorite Mark Bittman recipes, for Sweet Potato with Brown Butter and Sage. I sauteed an onion and garlic in olive oil for approx five minutes. I added a shredded yam and let it get lightly golden before adding two chopped sage leaves. After cooking for another minute or two, I piled the mixture in a warmed tortilla and topped with a slab of queso fresco and chopped scallions. Served alongside some perfect tomatoes, avocado (it’s always summer in LA!) and black beans. What was the best thing you cooked this week?