I am so incredibly happy that spring has finally arrived. I love the change of weather but also the change in seasonal produce and flavor profiles. It is just so much more exciting to cook in the spring and summer. Everything taste so fresh and I finally start craving salads again.
The sauce for this stuffed sweet potato is one of my favorite things. It is packed full of so many amazing bold flavors. The base of it is roasted tomatillos. You know…those small wrapped green tomatoes that grocery stores rarely have enough of…yeah, those tomatoes. I think that most people completely underestimate this fruit. The red tomatoes get all of the attention in our culture and the tomatillo gets pushed to the back burner. I kind of compare the tomatillo to being the sibling who is way more responsible and accomplished in life but they have a “cool” completely irresponsible sibling (red tomato) who gets all the praise and attention. Well I am giving the tomatillo the praise it deserves and so should you! Try this delicious roasted creamy tomatillo sauce and I promise you will want to put it on everything!
Servings 1 ½- 2 Cups
4-5 medium sized tomatillos
2 garlic cloves
Juice of 1 lime
½ cup packed cilantro
½ tsp chili powder
¼ tsp cumin
½ tsp apple cider vinegar
1 tsp honey (optional)
¾ cup coconut milk
Salt/pepper to taste
Stuffed Baked Sweet Potato
3-4 baked sweet potatoes
2-3 cups pulled pork or chicken
Diced red onion and cilantro for toppings
Preheat oven to 375 or put your grill on medium/high heat. Toss the tomatillos and jalapeno in some oil, salt, and pepper. Roast on the grill or in the oven until tomatoes/jalapeno is slightly charred and soft. Let the jalapeno cool slightly then cut it open and deseed it (unless you want mega spice). Also, if jalapeno is majorly charred you can scrape off the outer skin layer with a knife. Take the tomatillo and deseeded jalapeno and throw it in a food processor or blender with the rest of the ingredients. Blend until smooth. You can use it right away or store it in the refrigerator for up to a week.
Slice open your baked sweet potato and put about ½ cup of meat, diced avocado, onion and cilantro and top with warm creamy tomatillo sauce. Enjoy!
*If you don’t like things to be super spicy than I would only do half a jalapeno.