December 19, 2011. San Jose, California. I was in a recipe slump last week, so I called my mother-in-law for inspiration. True to character, she sent me away excited once again by the artistry of good food creation. Borrowing her recipe, I served sweet potato burritos for the young women who came to my house on friday night. Several have asked for the recipe, so here it is:
Sweet Potato Burritos
Sweet Potatoes
Salt
1-2 Tablespoons Butter
Cooked Rice (white or brown)
Yellow Corn (fresh, frozen, or canned)
Cheese, grated (I used Monterey Jack)
Flour Tortillas
Cabbage, chopped
Pico de Gallo (diced tomato, white onion, green onion, salt, garlic, cilantro, with lime juice)
Green Salsa
Extra Cheese, grated
Sour Cream
Ground Pepper
First, peel, chop, and boil the sweet potatoes with a little salt until soft. Drain the water and mash the potatoes with the butter; add salt to taste. Lay out a tortilla and fill with several spoonfuls of the mashed sweet potatoes, cooked rice, corn, and grated cheese. Roll like a burrito then place on a bed of cabbage. Garnish with Pico de Gallo, Green Salsa, Extra Cheese, Sour Cream, and a little pepper.
This recipe is highly adaptable. Other recommendations include:
black beans
pomegranate garnish
mango salsa
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