Remember how I can’t stop eating potatoes?
Well this is like a double whammy for your (my) potato-lovin-face. Not only did I make the sauce with sweet potatoes, but I then put it atop some roasted potatoes.
You could, of course, put the sauce on something else…like a salad. Or a burger. Or some roasted mushrooms. Or some kale.
But when there is a blizzard raging, and you are going to be stuck inside your house for a couple of days when all you really want in this life is a perpetual summer….you eat potatoes. On top of potatoes. And it’s delicious.
Sweet Potato Chili Cream Sauce
- 1 poblano chili
- 1 C cauliflower, steamed
- 1 C sweet potato, cooked and mashed
- 1/4 C milk
- 2 T heavy cream
- good pinch of salt
Roast the chili (whole) directly on top of the burner of a gas stove (or under a broiler) turning until all sides are blackened. Then put the chili in a paper bag and let it sit for 10 minutes. After, take it out of the bag and rub off the blackened skin with a towel or peel it off with a knife. Then slice the pepper in half, remove the seeds, and roughly chop the part that remains.
Put all ingredients (including the chopped chili) in a food processor and blend until smooth.