Remember how I can’t stop eating potatoes?

Sweet Potato Chili Cream Sauce (3)

Yeah, still.

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.

Sweet Potato Chili Cream Sauce (2)

Bam.

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)

Sweet Potato Chili Cream Sauce

PRINT Recipe

  • 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.

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ps. BLEND ticket prices INCREASE on Sunday, so if you are thinking and wavering and wondering if you should go…you should, we’re going to have a blast. Go buy a ticket right now.

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