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Canoe de Camote con Jalapeno Salsa

Created exclusively for NC SweetPotato Commission by Sonora Cocina Mexicana - Asheville, NC
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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
Jalapeno Salsa makes 8 cups.
Serves: 4