It’s time for Meatless Monday! I do an awesome job of cooking up stuff and photographing it and never posting it on here! So more of my posts will be recipes, because hey, we’re all looking for new and easy ideas, especially in vegetarian cooking.
The inspiration for this comes from this month’s Vegetarian Times. I love cooking from magazines because it gets me out of the rut of using the same ingredients over and over again.
I use sweet potatoes very often because 1) They’re cheap and 2) They are SO good for you (full of Vitamin A, Vitamin C, manganese and more!). My favorite combo is sweet potatoes and chipotle chiles and when I didn’t have the jalapeno on hand the recipe called for, I knew my old friend chipotle was here to help.
You can find canned chipotles in the latin food aisle, and it’s usually cheapest to get these at Wally World. If you’re making this for kids, I would keep the chipotles to 1.
This recipe takes about 25 minutes, most of that is in getting your food processor set up to grate the potatoes. This was SO surprisingly good and I hope you enjoy it!