Author Notes
Simple but delicious way to have sweet potato. This could make an interesting vegetarian entree, but is also excellent as a side dish with about half a poblano per person. —Palatable Pastime
Ingredients
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2
large poblano peppers, roasted and peeled, seeds cut out
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10 ounces
sweet potato, cooked and mashed
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2 tablespoons
melted butter
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2 ounces
cotija cheese or queso fresco
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4 tablespoons
mexican crema (or creme fraiche or thin sour cream)
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1/2 teaspoon
ground chipotle pepper
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salt (to taste)
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black pepper (to taste)
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salsa verde (as needed)
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sliced serrano chiles or jalapenos (as needed)
Directions
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Roast peppers on a comal or under broiler; remove skin, slit up one side and cut out seeds.
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Pulse remaining ingredients in a food processor and fill poblanos.
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Place on a baking sheet and warm at 350F or in a toaster oven for about 15 minutes or until filling is hot.
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Serve topped with tomatillo salsa and sliced serrano peppers, if desired.
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