Here’s an interesting combination of ingredients – pork, sweet potatoes and tomatillos plus poblano peppers. I had never heard of the vegetable, the tomatillo, until recently and decided to give this ingredient a try. Plus, sweet potatoes are in season in autumn and I always like to feature several recipes with this Louisiana agricultural product on my blog each year. The poblano peppers and tomatillos give just amount of “zing” to flavor the pork and sweet potatoes to make a really tasty stew.
I love a good hearty soup in the winter time. This year I tried a new soup–White Bean, Sweet Potato and Tasso Soup. The inspiration for this recipe is a Cuban soup and comes from a tiny restaurant featuring International foods in the heart of the Shenandoah Valley in Virginia. With spring arriving; I need to get this recipe post done.
What to do with the left-over or remaining sweet potatoes from the holidays, one might ask? This recipe uses sweet potatoes in a cake.
Before you discredit this seemingly unusual idea, the cake tastes much like a banana cake or applesauce cake. The sweet potatoes make the cake very moist and the molasses and spices blend the flavors together. Try it, you’ll be pleasantly surprised.