1 large sweet potato, grated
2 T salt
1 small onion, grated
1 small bunch, chives, minced
2 eggs, beaten
1/4 c four
4 T malt vinegar
6 large rapini leaves (could use spinach or kale)
smoked ham, sliced thin
1/4 C mayo
1 t Dijon mustard
3 T olive oil
Dissolve salt in enough warm water to just cover grated potato and set aside for 15 minutes.
Drain potatoes and squeeze out excess water.
Squeeze grated onion to remove as much juice as possible, then mix with potato.
Combine egg, flour and chives with potato mixture.
Form into 6 balls then squash flat in a pan with a little olive oil and fry until brown on both sides and cooked through.
Bring 3 cups of water to a simmer, add vinegar, then poach the eggs.
Blanch leaves in salted water.
Blend avocado, mayo, mustard, olive oil and enough water to make a smooth paste.
To assemble place, one blanched leaf on each potato cake, then the egg, ham and top with avocado sauce
6 small sweet potatoes
4 T olive oil, divided
1 onion, fine dice
2 T mezcal
2 clove garlic, minced, divided
1 lb ground beef
1 t cumin, ground
1 t chipotle, ground
1 can (10oz) diced tomato with lime & cilantro
1/2 t salt
1 C peas, frozen
1 avocado, diced
2 T cilantro, chopped
1 T sour cream
1/2 t paprika, smoked
12 T shredded cheese (blend of Monterey Jack, Queso, Cheddar and Asadero)
Rub the sweet potatoes with 2 T olive oil and bake until fork tender.
About 1 hour.
Heat remaining 2 T olive oil in a large skillet and sauté onion until translucent.
Deglaze with mezcal.
Add garlic and beef and sauté until beef browned.
Add spices and tomatoes and reduce until almost dry.
Add peas and gently incorporate until heated through.
Remove from heat and stir in juice from 1/2 lime.
In a bowl, combine the juice of 1/2 lime, avocado, cilantro, 1 clove garlic, sour cream, paprika.
Slice each potato lengthwise and squeeze to form a pouch.
Fill with beef mixture and top with cheese and avocado mixture.