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Canoe de Camote con Jalapeno Salsa

Created exclusively for NC SweetPotato Commission by Sonora Cocina Mexicana - Asheville, NC

Recipe

Servings 4
Calories 841 kcal

Ingredients
  

Canoe de Camote

  • 2 sweetpotatoes scrubbed
  • 16 ounces Mexican chorizo
  • 1 small white onion diced
  • 1 cup fresh or frozen corn kernels
  • 1 cup shredded Monterey jack cheese
  • Salt and black pepper to taste
  • 1 cup crushed tortilla chips
  • Jalapeno sauce recipe follows

Jalapeno Salsa

  • 10 jalapenos
  • 10 garlic cloves
  • 1 white onion grilled
  • 1 quart apple cider vinegar
  • 1 quart water
  • ¼ cup sugar

Instructions
 

Canoe de Camote

  • Preheat oven to 350 degrees
  • Cut sweetpotatoes in half lengthwise, wrap each half in foil and bake until sweetpotatoes are soft
  • Remove from oven and set aside to cool
  • Brown chorizo in pan over medium heat, and drain, discarding the grease
  • Add onion to the pan and saute until translucent
  • Once the sweetpotatoes have cooled, carefully scoop the flesh from the skins, being careful not to tear the skins
  • Set the skins on a lightly greased baking sheet.
  • In a large bowl, mix together chorizo, onions, sweet potato, corn, ½ cup of the cheese, salt and pepper
  • Load ¼ of the sweetpotato mixture back into each of the skins
  • Top stuffed skins with more cheese and crushed tortilla chips
  • Bake stuffed sweetpotatoes at 350 degrees for 10 minutes or until cheese is melted.
  • Serve potatoes with jalapeno sauce.

Jalapeno Salsa

  • Place all ingredients except sugar in a blender or food processor bowl
  • Blend at medium speed, slowly adding sugar while blender or food processor is running
  • Blend to desired consistency

Notes

Jalapeno Salsa makes 8 cups.
Recipe analyzed for 4 servings with 1/8 of the Jalapeno Sauce recipe. 
Nutrition Facts
Canoe de Camote con Jalapeno Salsa
Serving Size
 
1
Amount per Serving
Calories
841
% Daily Value*
Fat
 
42
g
65
%
Saturated Fat
 
16
g
100
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
5
g
Cholesterol
 
96
mg
32
%
Sodium
 
1796
mg
78
%
Potassium
 
892
mg
25
%
Carbohydrates
 
74
g
25
%
Fiber
 
8
g
33
%
Sugar
 
24
g
27
%
Protein
 
32
g
64
%
Vitamin A
 
17052
IU
341
%
Vitamin C
 
51
mg
62
%
Calcium
 
351
mg
35
%
Iron
 
5
mg
28
%
Net Carbohydrates
 
66
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1Calories: 841kcalCarbohydrates: 74gProtein: 32gFat: 42gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 96mgSodium: 1796mgPotassium: 892mgFiber: 8gSugar: 24gVitamin A: 17052IUVitamin C: 51mgCalcium: 351mgIron: 5mgNet Carbohydrates: 66g