Sweet Potato Guacamole
From Fred Thompson’s Southern Sides: 250 Dishes That Really Make the Plate. Copyright © 2012 by Fred Thompson. Used by permission of the University of North Carolina Press. www.uncpress.unc.edu
This very southern twist on guacamole came from my son- in- law, Kyle Wilkerson, a chef at Four Square Restaurant in Durham, North Carolina, and my biggest playmate with food. Daughter, you really did right with Kyle. You will be totally surprised how well this guacamole fits with standard Mexican fare. Nibbling on corn chips with some Sweet Potato Guacamole, some regular guacamole, and some salsa is a great way to spend an afternoon with friends, a football game, and a couple of beers. Put this guacamole 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, minced
- 2 poblano chilis, roasted, peeled, and chopped
- Kosher salt
- Fresh lime juice
Using a spoon, scrape the cooked sweet potato from the peel into a medium mixing bowl. Add all the remaining ingredients except salt and lime juice. Mash with the back of a fork and stir together. Season with salt and lime juice. Serve the same day, with blue corn tortilla chips.