Sweet Potato noQuesa-dilla

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

by Veggietorials

Prep Time: 20 minutes

Cook Time: 1 hour

Keywords: bake food processor blender appetizer entree snack dairy free vegan vegetarian low-sodium sweet potato yam Cinco de Mayo Southwest Mexican

Ingredients (2 servings)

    For the Filling

    • 1/2 large sweet potato or yam baked (bake 400 degrees for about an hour or until easily pierced)
    • ¼- ½ banana OR cooked plantain
    • sea salt
    • 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, diced
    • 1 jalapeño pepper, minced
    • Juice of one lime
    • 1 teaspoon cumin
    • 3 cloves roasted garlic
    • 1/2 cup cilantro leaves
    • sea salt

    Chipotle Cashew Cream

    • 1 cup raw cashews soaked for an hour, drained
    • 2 tablespoons miso
    • 2 chipotle chiles in adobo
    • lime juice
    • sea salt

    Instructions

    For the Filling

    Puree baked sweet potato or yam and ¼ banana. Start with a little and add more to sweeten to taste. Add a pinch of sea salt. Blend until smooth.

    For the Salsa Verde

    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 until smooth. Correct seasonings to taste.

    For the Chipotle Cashew Cream

    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 in a sealed container.

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    Comments:

    1. Yea! Thanks for the recipe. This is my very favorite dish from my favorite restaurant.

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