Canoe de Camote con Jalapeno Salsa

Created exclusively for NC SweetPotato Commission by
Sonora Cocina Mexicana
Asheville, NC

Canoe de Camote con Jalapeno Salsa

Ingredients:

  • 2 sweet potatoes, scrubbed
  • 16 ounces Mexican chorizo
  • 1 small white onion, diced
  • 1 cup fresh or frozen corn kernels
  • 1 cup shredded Monterey jack cheese
  • Salt and black pepper to taste
  • 1 cup crushed tortilla chips
  • Jalapeno sauce (recipe follows)

Directions:

  1. Preheat oven to 350 degrees
  2. Cut sweet potatoes in half lengthwise, wrap each half in foil and bake until sweet potatoes are soft
  3. Remove from oven and set aside to cool
  4. Brown chorizo in pan over medium heat, and drain, discarding the grease
  5. Add onion to the pan and saute until translucent
  6. Once the sweet potatoes have cooled, carefully scoop the flesh from the skins, being careful not to tear the skins
  7. Set the skins on a lightly greased baking sheet.
  8. In a large bowl, mix together chorizo, onions, sweet potato, corn, ½ cup of the cheese, salt and pepper
  9. Load ¼ of the sweet potato mixture back into each of the skins
  10. Top stuffed skins with more cheese and crushed tortilla chips
  11. Bake stuffed sweet potatoes at 350 degrees for 10 minutes or until cheese is melted.
  12. Serve potatoes with jalapeno sauce.

Makes 4 servings

Jalapeno Salsa

Ingredients:

  • 10 jalapenos
  • 10 garlic cloves
  • 1 white onion, grilled
  • 1 quart apple cider vinegar
  • 1 quart water
  • ¼ cup sugar

Directions:

  1. Place all ingredients except sugar in a blender or food processor bowl
  2. Blend at medium speed, slowly adding sugar while blender or food processor is running
  3. Blend to desired consistencey

 Makes 8 cups