Oh, friends. I’m sorry for the absence. Life has been moving at an unusually fast pace… and you know that means a lot coming from me. I have no good excuse for not visiting with you for over a week. Work, life, preparations for my brother’s wedding (ok, mostly work) just got in the way.
I should probably come asking for your forgiveness with a bonus layer cake, because I’m apparently getting quite a reputation as a baker. I know this because I was tasked with outlining my top 5 professional strengths, so, of course, I decided to ask some other people what those are. Topping the list: Baking. I’m pretty sure my corporate job cares very little about my ability to combine flour, sugar and chocolate…
But, I digress. Rather than a sugary concoction, I come bearing an interesting dish. Normally, I bring recipes that are outstanding and have earned a permanent spot in my menu rotation. On occasion, I’ll let you know when something is totally wrong with a particular recipe.
This… this is somewhere in the middle. I think it’s good, but I think some people out there will find it great. Someone will relish tricking their kids (or picky eating significant other) by sneaking sweet potatoes into a cheesy treat. Someone will enjoy every bit of crunchy chorizo. Someone may even cuddle up with this comforting meal on a blustery day, like what we’re facing in the Midwest right now.
Maybe that someone is you. If you try it, come back and let me know what you think.
Sweet potato chile mac
Slightly modified from Cooking Light
2 medium sweet potatoes
4 oz farfalle pasta
½ Tbsp olive oil
6 oz Mexican chorizo
2 green onions
1 Tbsp fresh cilantro
1 Tbsp chopped chipotle chile, canned in adobo sauce
½ cup fat-free milk
Salt and pepper
3 oz Monterrey Jack cheese, shredded (about 3/4 cup packed)
Scrub the potatoes and pierce several times with a fork. Place on a paper towel in a microwave and cook on high for 8 minutes, flipping half way, or until tender when pierced with a fork. Remove from the microwave and allow potatoes to cool slightly.
Meanwhile, cook pasta according to package directions. Heat an ovenproof skillet over medium heat and add oil, swirling to coat. Cook chorizo, stirring to crumble, until completely cooked. Drain on a paper towel and wipe the pan clean.
Preheat the broiler. Thinly slice the green onions and chop the cilantro. Set aside. Mince the chipotle in adobo. Peel the potatoes and mash them in a medium bowl. Add milk, chipotle and 2/3 of the cheese. Season with salt and pepper. Add the pasta to the potato mixture and spread the mixture evenly in the skillet. Top with remaining cheese and chorizo. Broil until the cheese has melted and the chorizo is crisp. Divide among two plates and top with green onions and cilantro.