Sweet Potato Guacamole
In this take on a classic guacamole, sweet potatoes have taken the place of avocado to reduce the amount of fat in the dish. Steve Pexton, chef manager for culinary and nutritional services at Rex Healthcare, in North Carolina, says, “We used this on our catering menu and have since added it to our patient menu as a spread on a citrus-marinated pork wrap (pictured).” In addition to the guacamole, the wrap contains charred corn salsa, pickled onions and jalapeño ranch dressing.
1 ½ cups roasted, skinned sweet potatoes
⅓ cup diced red onions
½ clove garlic, minced
¼ jalapeño, minced
¼ cup chopped cilantro
4 tsp. lime juice
Pinch black pepper
- Place sweet potato, onion, garlic, jalapeño and cilantro in bowl. Using two butter knives, crisscross cut ingredients together to form chunky guacamole.
- Stir in lime juice, salt and pepper.