Sweet Potatoes with Adobo Pinon Sauce

I've been loving getting Purple Carrot boxes in the mail on an irregular basis. They use spices that I don't normally stock in my kitchen. I'm still not going out to eat very often, but I do long for tastes that are a little different from what I regularly cook. As a result, I'm becoming more experimental in what I do regularly cook! To start, I spent some time in the grocery store looking at the spice racks and picking up spices and spice mixtures that I didn't have at home. Needless to say, I'm enjoying new tastes more frequently, and today's sweet potato recipe is one of the results that I'm very happy to share!

Ingredients: 

2 sweet potatoes

1 tsp olive oil

1/4 cup pine nuts

1 Tbs lemon juice

2 Tbs plain Greek yogurt (I like Kite Hill for a non-dairy version)

1 clove garlic, sliced

1/2 to 1 tsp Adobo seasoning, depending on taste

Caribbean Salsa

Directions: 

Preheat oven to 375. Cut the sweet potatoes in half, lengthwise. Add a little olive oil to the cut side of the potatoes, and place cut side down on a baking sheet. Roast for 25-35 minutes. When they're done, the potatoes will either pierce easily with a fork or give nicely with a slight push of your finger. Make the adobo pinon sauce while the potatoes roast. Place the pine nuts, lemon juice, yogurt, garlic, and just 1/2 tsp Adobo seasoning into a food processor. Taste, then add more Adobo seasoning to taste. Process for about 1 minute, until the pine nuts are ground finely, and the mixture has a saucy consistency. To serve, allow one half sweet potato per person. Drizzle some of the Adobo pinon sauce on top of the potato, then spoon some of the salsa on top. Enjoy!

Stealthy Cooking Tip: I found Adobo seasoning at the regular grocery store. It's a delightful combination of spices! It also includes salt as the number one ingredient - hence, no added salt to the potatoes or sauce. If you find you want more salt, use a salt grinder set on the largest grind, then use just one grind. The larger crystals will make your palate think you're getting all the salt you need, yet you'll use less in the long run.