Simple but delicious way to have sweet potato. This could make an interesting vegetarian entree, but is also excellent as a side dish with about half a poblano per person.


2 large poblano peppers, roasted and peeled, seeds cut out
10 ounces sweet potato, cooked and mashed
2 tablespoons melted butter
2 ounces cotija cheese or queso fresco
4 tablespoons mexican crema (or creme fraiche or thin sour cream)
1/2 teaspoon ground chipotle pepper
salt (to taste)
black pepper (to taste)
salsa verde (as needed)
sliced serrano chiles or jalapenos (as needed)


Step 1
Roast peppers on a comal or under broiler; remove skin, slit up one side and cut out seeds.

Step 2
Pulse remaining ingredients in a food processor and fill poblanos.

Step 3
Place on a baking sheet and warm at 350F or in a toaster oven for about 15 minutes or until filling is hot.

Step 4
Serve topped with tomatillo salsa and sliced serrano peppers, if desired.