HISPANIC HERITAGE Cookbook FINAL

ME A L

SAINT MARTIN SUPPER

Created exclusively for NCSPC by The Porch Kitchen and Cantina –Winston-Salem, NC

INGREDIENTS For the smashed sweetpotatoes:

• 4 medium sweetpotatoes • 1 tablespoon vegetable oil

• 6 tablespoons butter at room temperature • 1/4 cup Pickapeppa Sauce (or to taste) For the mango habañero pico de gallo: • 1 red bell pepper, seeded and diced • 1 fresh mango, diced • 1/2 of a medium red onion, diced • Habañero pepper, slivered and added to taste • 1/2 cup chopped fresh cilantro • 1/4 cup freshly squeezed lime juice • Salt to taste To assemble the dish: • 2 pounds roasted pork shredded • 3 cups cooked black beans • Honduran or Mexican crema or sour cream Garnish:

• 1 lime cut into wedges • 3 green onions sliced • 1/2 cup chopped fresh cilantro.

INSTRUCTIONS Roast the sweetpotatoes: 1. Preheat oven to 400F.

Assemble the dish: 1. Arrange four shallow soup bowls on the work surface. 2. Evenly divide sweetpotatoes between the bowls. 3. Evenly divide beans over sweetpotatoes in each bowl. Do the same with the pork. 4. Place a few tablespoons of pico over the meat. 5. Top with 1 tablespoon of crema or sour cream. Serve with more pico, cream, lime wedges, sliced green onions and chopped cilantro at the table.

2. Scrub and peel the sweetpotatoes. Cut into 2-inch dice. 3. Toss diced sweetpotatoes and vegetable oil in a large bowl until sweetpotatoes are coated with oil. Spread diced sweetpotatoes on a large baking sheet. 4. Roast sweetpotatoes until tender, 20-25 minutes. Prepare the pico de gallo: 1. While sweetpotatoes are roasting, gently stir together the red bell pepper, mango, onion, habanero, cilantro, lime juice and salt in a large bowl. 2. Set aside. Finish sweetpotatoes: 1. Remove sweetpotatoes from the oven and immediately place them in a large bowl. 2. Add butter and Pickapeppa Sauce. 3. Mash hot sweetpotatoes until ingredients are mixed but the sweetpotatoes are rough-mashed

Choosing Sweetpotatoes: Select sweetpotatoes that are firm, smooth, and free from soft spots, blemishes, or signs of decay. Avoid ones with cuts or bruises.

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North Carolina Sweetpotato Commission

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NCSweetpotatoes.com