Shelby Elmore

Ingredients:

• 1 Large sweet potato
• 1 6oz Container of plain Greek yogurt
• 1 Package of Chorizo sausage (*scallions make a great vegetarian alternative, slice the light green part and leave raw)
• Salsa:
  • 1 Fresh jalapeno pepper
    • Remove all seeds for a mild salsa. The more that you keep, the hotter it will be
  • 1 Anaheim pepper, whole
  • 6-8 Fresh Tomatillos, peeled and washed
  • ½ Small white onion
  • ½ Head of garlic
  • Juice from 1 lime
  • Salt to taste

Step 1

Preheat oven to 400 degrees. Slice your sweet potato into 1/8’ rounds.

Step 2

Place the round potatoes, single layer, on a baking sheet and place in the oven. Bake for 25 minute or until golden brown, flipping halfway through.

Step 3

Begin cooking your Chorizo on medium heat.

Step 4

While that cooks, Place all salsa ingredients into a blender or food processor.

STEP 5

Blend until ingredients are at desired salsa consistency.

STEP 6

Take sweet potatoes out to cool.

STEP 7

Top the sweet potatoes with Greek yogurt.

STEP 8

Next is sausage to place on top!

STEP 9

Finish with salsa, and then devour!