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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Guacamole and Sweet Potato Chips

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Guacamole and Sweet Potato Chips Empty Guacamole and Sweet Potato Chips

    Post by Lobo Thu 28 Jan 2016, 10:46 pm

    Guacamole and Sweet Potato Chips Img9l
    Guacamole and Sweet Potato Chips
    Guacamole and Sweet Potato Chips Translucent
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    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Servings: 6
    Instead of sweet potato chips, you can use 8-inch corn tortillas, cut into wedges. Stack the tortillas and, using a sharp knife, cut the stack in half. Then cut each half into 8 wedges and continue to cook according to the first step. Or, you can substitute your favorite purchased chips.






    • 485

    Ingredients:


    • 2 Tbs. olive oil
    • 1 lb. sweet potatoes, peeled, halved lengthwise and cut crosswise into very thin slices
    • Salt, to taste, plus 1/2 tsp.
    • 2 avocados, halved and pitted
    • 2 Tbs. white onion, very finely chopped
    • 1/4 cup finely chopped fresh cilantro, plus 1/4 cup fresh cilantro leaves
    • 1/2 small serrano chili, seeded and very finely chopped
    • 1 lime, juiced
    • 2 Tbs. finely chopped shallot

    Guacamole and Sweet Potato Chips Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    Make the sweet potato chips
    Preheat an oven to 500°F. Lightly brush 2 baking sheets with some of the olive oil. Arrange the sweet potato slices in a single layer on the prepared sheets and drizzle with the remaining olive oil. Bake until the slices are golden and crisp, about 10 minutes. Turn the slices, rotate the pans and cook until golden and crisp on the second side, about 10 minutes longer. Transfer to paper towels to drain. Season with salt and let stand at room temperature for 5 minutes. Transfer to a platter.

    Prepare the guacamole
    Meanwhile, scoop the flesh from the avocado halves and add to a bowl. Mash with a fork. Add the onion, chopped cilantro, chili, lime juice and the 1/2 tsp. salt. Stir to combine. Garnish the guacamole with the cilantro leaves and chopped shallot and serve alongside the chips. Serves 6.

    Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).
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