Monday, December 27, 2010

Sweet Potato Salsa


salsa on tamale

Bored of the typical, red or green salsa choices? Looking for something a little more orange, perhaps? Look no further, my sweet potato salsa recipe is excellent topped on tacos, baked in enchiladas, or gulped by the spoonful!


1 medium sweet potato

2 poblano chiles

2 tomatillos

1 tablespoon of olive oil

1/2 onion - diced

2 cloves of garlic - minced

2 cups vegetable broth

¼ cup fresh, chopped cilantro or oregano

1 teaspoon of salt

1 tablespoon of lime juice

1 teaspoon apple cider vinegar

Special Equipment: Emersion blender/ regular blender


Set your oven to broil and line a cookie sheet with aluminum foil. Peel the sweet potato and slice it into long strips.

Place the sweet potato strips on a drying rack on the lined cookie sheet. Add the poblanos and tomatillos to the cookie sheet as well, and place in the oven.


Broil for five minutes, until the skins on the chiles begins to blacken, and then flip the chiles, tomatillos and sweet potato slices. Broil for another five minutes, remove from the oven, and allow to cool.

Add the olive oil, diced onion, and garlic to a large stock pot and sauté over medium heat until the onion is translucent.

Remove the skins from the chiles and the husks from the tomatillos. Roughly chop the roasted chiles, tomatillos, and sweet potatoes. Add them to pot with the onions and garlic.

Add the broth, fresh herbs, salt, vinegar, and lime juice to the pot, and bring the mixture to a boil. When it begins to boil, reduce the heat and allow to simmer for five minutes. Reduce the heat to low, and using an emersion blender, blend the sauce until smooth.

At this point, you actually have a pretty nice, spicy sweet potato soup!

sweet potato soup

Allow the sauce to cool and strain through a fine-mesh sieve.

Eat with a chip, or save for Wednesday’s enchiladas recipe!

salsa on chip