Sweet Potato noQuesa-dilla w/Salsa Verde & Chipotle Cashew Cream

One of my favorite restaurants in San Francisco, Gracias Madre, is closing * cries*. But you can still make this fantastic dish at home. Start on the salsa char first, and then bake your sweet potato while the oven is still hot. Finish making the salsa and cashew cream while your waiting for the sweet potato and you can finish everything in about an hour.

The sweetness of the sweet potato puree is a great contrast to the spice and heat from the salsa and chipotle. I like to add tamari pumpkin seeds for texture and crunch. Use organic high fiber tortillas and this beta-carotene packed snack will have about 10 grams of fiber!

 Sweet Potato noQuesa-dilla

One half sweet potato or yam baked (bake 400 degrees for about an hour or until easily pierced)

¼- ½ banana or plantain

sea salt

tortillas

Puree baked sweet potato and ¼ banana. Start with a little and add more to sweeten to taste. Add sea salt. Spread on half of a warmed tortilla. Top with salsa verde and chipotle cashew cream. Garnish with tamari pumpkin seeds.

*If you are not going to use the puree immediately, do NOT use the banana. It will oxidize and turn the mixture brown.

Salsa Verde

5 Tomatillos (outer husk removed)

½ onion

1 jalapeno pepper

Place everything in foil-lined pan. Broil until well charred on both sides, about 8 minutes. Pour tomatillos, onion and pepper into food processor. Add 3 cloves roasted garlic, cilantro, lime juice, cumin and salt. Pulse in food processor

Chipotle Cashew Cream

1 cup raw cashews soaked for an hour, drained

2 tablespoons miso

2 chipotle chiles in adobo

lime juice

salt

Put all ingredients in a VitaMix or food processor and blend until creamy and smooth. You can keep the unused portion in the fridge for about 3 days.

*Be sure to check out my video recipe in the other post!

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