Canoe de Camote con Jalapeno Salsa
Created exclusively for NC Sweetpotato Commission by Sonora Cocina Mexicana - Asheville, NC
Servings: 4
Calories: 841kcal
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: 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