Canoe de Camote con Jalapeno Salsa
Created exclusively for NC SweetPotato Commission by Sonora Cocina Mexicana - Asheville, NC
Course: Main Course, Side Dish
Cuisine: Mexican, tex-mex
Keyword: camote, cheese, jalapeno, sweet potato
Servings: 4
Calories: 841kcal
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
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.
Recipe analyzed for 4 servings with 1/8 of the Jalapeno Sauce recipe.
Nutrition Facts
Canoe de Camote con Jalapeno Salsa
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1 | Calories: 841kcal | Carbohydrates: 74g | Protein: 32g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1796mg | Potassium: 892mg | Fiber: 8g | Sugar: 24g | Vitamin A: 17052IU | Vitamin C: 51mg | Calcium: 351mg | Iron: 5mg | Net Carbohydrates: 66g