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Do y’all know what Bojangles is? I may live in South Carolina, but I rarely frequent this stereotypically southern fast food joint. Fried chicken and biscuits don’t hold a lot of appeal for me – never have. However, I once went there with my dad and siblings years ago when my mom had gone somewhere for the evening and none of the rest of us were into cooking (this really was quite a long time ago), and before we were ready to leave, I asked my dad to get me an apple pie. You know, like they have at McDonald’s. Only this was Bojangles, and he brought me back an “apple pie” with a grin on his face. I bit into it…and that was no apple pie, but I couldn’t figure out what it was until he enlightened me. It was a sweet potato pie! Only in the south. It sure was good!
Today’s recipe is a healthy remake of that sweet potato pie – in fried taco form! If you didn’t know how much I like my fried tacos, CLICK HERE to see all 8 variations. Then go make this sweet potato fried taco with ice cream.
Ice cream? Did I just say “ice cream”?? And is this a crossover??? Yes, yes, and no. Yes, I did say “ice cream”, although I’ll be the first to admit that it’s not ice cream. Just a very passable substitute for you to whip up on a moment’s notice and enjoy over your piping hot sweet tater taco. And no, this is not a crossover. I only used 1 teaspoon of coconut oil to fry the taco (you can have up to 1 teaspoon of added fat in a THM:E meal), and I used low-fat cottage cheese to make the ice cream. Since the low-fat cottage cheese is your lean protein source, you don’t need to count the fat in it towards your 5g fat allowance in an E meal. Or just keep things simple in your brain by telling yourself that in an E meal, you can only use E or FP ingredients and add one teaspoon of fat. That’s what we did in this recipe!
You could enjoy this combo as breakfast, snack, or dessert! The sweet potato is your E carb source, you have protein from the cottage cheese, and the teaspoon of coconut oil is your teaspoon of added fat in an E meal. You’re all set!
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- my pumpkin recipes
- Quick Pumpkin Cheesecakes (two single-serve cheesecakes – share or save one for later!)
- Single-Serve Peach Cobbler
As always, check out the recipe below for answers to FAQs. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
You can pin this recipe here:
YOU MIGHT LIKE THIS FRIED APPLE PIE TOO!
- ½ Joseph's lavash bread (or 1 low-carb tortilla)
- ½ c. baked sweet potato
- Dash unsweetened almond milk
- Dash THM Super Sweet Blend
- Dash cinnamon
- Dash salt
- 1 tsp. refined coconut oil
- Cinnamon and THM Super Sweet Blend
- ⅔ c. low-fat cottage cheese
- 2 T. unsweetened almond milk
- 1-2 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- Hearty dash vanilla extract
- Make the "ice cream" first (30-40 minutes before you want to eat). Blend the ice cream ingredients together until smooth (I use an immersion blender), then put the mixture in the freezer in a bowl for 30-40 minutes, stirring often for best texture.
- For the fried taco, mash the sweet potato with a hearty dash of almond milk and THM Super Sweet Blend, cinnamon, and salt to taste. Spread the sweet potato mixture onto one half of the lavash bread or tortilla and fold it over onto itself. Fry on both sides in the coconut oil in a nonstick skillet until golden brown. Sprinkle with additional cinnamon and Super Sweet Blend.
- Serve the hot taco with the frozen soft-serve "ice cream" - enjoy it as breakfast, snack, or dessert! You have healthy carbs, minimal fats, and a source of lean protein, so you're good to go for a THM:E.
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