8 small to medium sweet potatoes and purple potatoes
Olive oil for coating potatoes
Salt and pepper
Avocado Roasted Chile Crema (recipe below)
Green onions, sautéed
Avocado Roasted Chile Crema:
1/4 pound poblano or anaheim peppers (poblano for mild, anaheim for more spicy)
1/2 medium avocado flesh
1 tablespoon cilantro
Juice from 1 lime
1 small garlic clove
Salt and pepper, to taste
To Make the Potatoes:
Wash potatoes. Fill a large pot with enough water to cover potatoes and add salt. Boil potatoes until tender and easy to pierce with a fork, about 15-20 minutes.
Spray baking sheet with olive oil. Preheat oven to 475°F.
Place potatoes on baking sheet and use a fork to gently press down on the potato to smash them. (Just slightly smash, not bloody pulp style). Spray or rub with olive oil and sprinkle with salt and pepper.
Roast for 20 minutes, or until crispy. Add toppings and serve.
To Make the Crema:
Turn on broiler in oven. Place peppers on an aluminum foil covered baking sheet and place on top rack and broil them for about 15 minutes, turning frequently.
Remove from oven and place in a bowl and cover for 10-15 minutes. Remove stems, skins and seeds. Don’t worry about peppers breaking apart since they will be blended.
Blend all ingredients in a food processor or blender until smooth.