This one I stole from a local restaurant. Of course, I am pretty sure mine is better. The combination of the sweet potato and spicy, smoked chile was amazing.

* 1 sweet potato, peeled and cut into large pieces
* 2 pastilla peppers. Anaheims if you want them to be less spicy.
* 1 tbls olive oil
* 1 tbls butter
* 2 tsp cumin
* 2 tsp chili powder
* 2 tsp cinnamon
* 2 tsp salt
* 2 tsp pepper
* 2 dashes tabasco
* Grated cheese

Roast the peppers on the BBQ for 5 minutes per side, or until fully charred all around. Once roasted, let steam in a paper bag for 10 minutes. Peel, split and seed, removing the stems.

Microwave the potato until soft enough to mash, about 8 minutes. You can also boil or steam, whichever works best for you. Mash with olive oil until a smooth consistency is reached, add spices and butter, mix to combine.

Add about 1/2 cup of potato to each pepper, or however much it takes to fill. Top with about 1/4 grated cheese and wrap. Cook in a 350 degree over for 7 minutes or until cheese is melted.

I did not sauce this in anyway, but some crema would have been nice. In a pinch, some sour cream thinned with a little bit of lemon or lime juice would have worked nicely as well. If fresh avocado is an option, it’s a very nice addition to the plate.

Perfect alone. Serve with a salad or a side of beans to fill up the plate. Add a cold beverage (beer, white wine) and you have an amazing meal!

Published by Don

Lead bottle washer at donburnside.com, host at whiteroofradio.com and tech guru for the MotoringFile family of sites.

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