Fred Thompson’s Sweet Potato Guacamole

August 18, 2013

Cold Shot, Recipes

recipie_guac_4This very Southern twist on guacamole came from Kyle Wilkerson, our Executive Chef. This guacamole will totally surprise you in how well it fits with standard Mexican fare. A bowl of this regular guacamole and some salsa, along with corn chips, is a great way to spend an afternoon with friends, a football game, and a couple of beers. Put it alongside some fish tacos, and it’s oooh so good.

1 large cooked sweet potato
1 tomato, peeled and chopped
1/2 cup chopped onions
1 garlic clove, finely minced
2 poblano chiles, roasted, peeled, and chopped
Kosher salt to taste
Fresh lime juice to taste

Using a spoon, scrape all the cooked sweet potato from the peel and place in a medium mixing bowl. Add all remaining ingredients except salt and lime juice. Mash with the back of a fork and stir together. Season with salt and lime juice, if desired. Serve the same day that it’s made with blue corn tortilla chips. Serves 4-6

Adapted from Fred Thompson’s Southern Sides (UNC Press 2012)

[column width=”40%” margin_top=”12%”┬ámargin_right=”2%”]Get this recipe and more in Fred Thompson’s cookbook![/column]
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