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!