MexIIali Sweet Potatoes

Submitted by: Karen Stoychoff Inman

Servings: 4-6

Ingredients: 1 pound sweet potatoes
3 teaspoons adobe sauce; 4 teaspoons if you like it spicy (from canned chipotle peppers)
4 ounces Pancetta (Italian bacon), browned
3 tablespoons minced shallots

Instructions: Wash & dry the sweet potatoes (do not peel). Roast in a 375-degree oven until tender.

While the sweet potatoes cool, brown pancetta in a frying pan, turning once. Remove pancetta from pan; set aside. Sweat the shallots in the pancetta drippings until translucent (do not brown the shallots).

Peel the sweet potatoes (they should still be warm) and put them in bowl. Chop the pancetta and return it to the pan with the shallots. Give the pan a good toss and then pour contents — including any remaining oil from the pancetta — into a bowl with the sweet potatoes. Add the chipotle sauce and mash. Serve warm. Store leftovers for up to four days.

Robb Wolf

Robb Wolf, author of The Paleo Solution and Wired to Eat, is a former research biochemist and one of the world’s leading experts in Paleolithic nutrition. Wolf has transformed the lives of tens of thousands of people around the world via his top ranked iTunes podcast and wildly popular seminar series.