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)


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.




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.

Pin It!