Sweet Potato Guacamole

From Fred Thompson’s Southern Sides: 250 Dishes That Really Make the Plate. Copyright © 2012 by Fred Thompson. Used by permission of the University of North Carolina Press. www.uncpress.unc.edu

 Yield: 4 to 6 servings
           1             large cooked sweet potato
           1             tomato, peeled and chopped
           1/2         cup chopped onions
           1             garlic clove, minced
           2             poblano chiles, roasted, peeled and chopped
                          kosher salt to taste
                          fresh lime juice to taste

Using a spoon, scrape the cooked sweet potato from the peel into a medium mixing bowl. Add remaining ingredients except salt and lime juice. Mash with the back of a fork and stir together. Season with salt and lime juice. Serve the same day, with blue corn tortilla chips.

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