This very Southern twist on guacamole came from Kyle Wilkerson, our Executive Chef. This guacamole will totally surprise you in how well it fits with standard Mexican fare. A bowl of this regular guacamole and some salsa, along with corn chips, is a great way to spend an afternoon with friends, a football game, and a couple of beers. Put it alongside some fish tacos, and it’s oooh so good.
Ingredients
- 1 large cooked sweet potato
- 1 tomato, peeled and chopped
- 1/2 cup chopped onions
- 1 garlic clove, finely minced
- 2 poblano chiles, roasted, peeled, and chopped
- Kosher salt to taste
- Fresh lime juice to taste
Instructions
Using a spoon, scrape all the cooked sweet potato from the peel and place in a medium mixing bowl. Add all remaining ingredients except salt and lime juice. Mash with the back of a fork and stir together. Season with salt and lime juice, if desired. Serve the same day that it’s made with blue corn tortilla chips.
Serves 4-6
Adapted from Fred Thompson’s Southern Sides (UNC Press 2012)
