My name is Agnese, i was born in Italy and i'm a PROUD ITALIAN FOOD BLOGGER. Check out my traditional Italian recipes on my blog! Enjoy Italy!

Chipotle Mashed Sweet Potatoes with Pomegranate-Pistachio Guacamole Recipe

4 medium sweet potatoes
1-1½  chipotle peppers canned in adobo (depending on your heat preference), finely chopped
1 teaspoon adobo sauce from the chipotle can
1 teaspoon honey or agave
For the Pomegranate-Pistachio Guacamole:
1½ ripe avocados, diced
2 tablespoons fresh lemon juice
½ cup plus 2 tablespoons pomegranate arils
¼ cup coarsely chopped pistachios
3 tablespoons minced red onion
2 tablespoons freshly chopped cilantro
Fresh ground pepper
Preparing your Chipotle Mashed Sweet Potatoes with Pomegranate-Pistachio Guacamole:
-Pre-heat the oven to 400 degrees. Line a baking sheet with foil and set aside.
-Wash your sweet potatoes and dry them well. (You want them very clean so you can eat the skins if you feel like it, okay?) Use a fork to carefully poke holes all over the sweet potatoes (about 2 fork pokes per side should do it), and place the sweet potatoes on the baking sheet.
-Transfer the potatoes to the oven and bake for 60-70 minutes until they’re very tender.
-While the potatoes are baking, prepare the guacamole. In a medium bowl mash the avocados with a fork until almost smooth (a few chunks are okay, people).
-Mix in the lemon juice, pomegranate arils, pistachios, red onion and cilantro. Season with salt and fresh ground pepper to taste. Press a piece of plastic wrap onto the surface of the guacamole to keep it from browning while you finish the potatoes.
-Slice the top of each sweet potato to reveal the inside. Use a spoon to scoop out the insides of each sweet potato and transfer them to a medium bowl, leaving a ¼-inch layer of potato inside the skins. 

-Mash the potatoes with a fork and then mix in the chopped chipotle peppers, adobo, and honey/agave. Season with salt to taste. (If you don’t feel like removing the potatoes from their skins, just mash the insides of each potato with a fork and divide the chipotle pepper, adobo and honey among each potato.)
-Carefully spoon the mashed sweet potatoes back into their skins.
-Top each sweet potato with plenty of pomegranate-pistachio guacamole, and shamelessly dig into your superfood sensation…

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