Easy Sweet Potato Lettuce Wraps

easy sweet potato lettuce wraps | theclevercarrot.com

If you live on Long Island, you might be familiar with Golden Earthworm Organic Farm- we belong to their CSA.

Each week they spoil us with the most fresh and vibrant local produce.

Our recent delivery was filled with heaps of fresh veggies, including 2 gorgeous heads of red & green Boston lettuce.

The leaves are so soft and buttery…

Sometimes, the amount of lettuce can get overwhelming (in a good way, or course!) and if you’re bored with salads, make lettuce wraps. The leaves are perfect vessels for all sorts of fillings.

I quickly threw together this combination for dinner: roasted sweet potatoes, leftover thinly sliced steak, with peanut miso dressing. Chive flowers were sprinkled over the top for a mild onion flavor. We have chive flowers growing in our garden, but as a substitute, you can season your sweet potatoes with a light sprinkle of garlic powder.

One head of Boston lettuce will easily serve 2-3 hungry people- it’s a fun and healthy way to eat! I’m already planning a few more meals around this concept…

Have you made lettuce wraps before? I’d love to hear your ideas!

easy sweet potato lettuce wraps | theclevercarrot.com

Easy Sweet Potato Lettuce Wraps
Serves: 2-3
Roasted Sweet Potatoes
  • 2 small sweet potatoes, peeled and cubed
  • 1 tbsp olive oil
  • salt & pepper, to taste
Peanut-Miso Dressing
  • 3 tbsp white miso
  • 1 tsp peanut butter
  • 1 tbsp. honey
  • 2 tbsp. rice wine vinegar
  • ½ tsp. toasted sesame oil
  • ¼ cup vegetable or mild olive oil
  • 2 tbsp. water
Lettuce Wraps
  • 1 head of red or green Boston lettuce, leaves separated, washed and dried
  • leftover grilled steak, thinly sliced*
  • chive flowers*
*Note: substitute with rotisserie chicken or leave out for a vegetarian version. If you can't find chive flowers, roast your sweet potatoes with a light sprinkle of garlic powder.
  1. Preheat your oven to 375 F. Line a sheet pan with parchment paper.
  2. Toss the cubed sweet potatoes in the olive oil and season with salt and pepper. Arrange onto your sheet pan and roast until tender, 15-20 minutes. Cool to room temperature before assembling the wraps.
  3. For the peanut-miso dressing, add all of the ingredients to a blender and process until smooth. Add additional water if it seems too thick. You will have extra dressing leftover- store in the fridge for up to one week (use it as a dip for carrots and broccoli, or drizzled over grilled fish!).
  4. To assemble, fill each lettuce wrap with a few sweet potatoes, 1 or 2 slices of steak and sprinkle with chive flowers. Drizzle with the miso dressing right before serving. Fold up the sides and enjoy like a taco.
  5. Serve at room temperature.




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  1. says

    Boston lettuce is my favorite by far for simple salads and for lettuce wraps! Tender, buttery and often the leaves are a perfect size to tuck something delicious inside. Our CSA has started too and it’s so fun seeing what’s coming out of the fields from week to week. My favorite things to stuff lettuce wraps with is seasoned lentils and/or mushrooms with plenty of veggies. Love that sauce, Emilie!! xo

  2. says

    These are gorgeous. I love making lettuce wraps. I feel like sometimes the lettuce is far too beautiful to be torn up into salads. So it’s nice to keep it in it’s true form once in a while!

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