Took a great fieldtrip today to Rancho Santa Fe to go to Chino Farms. Never heard of Chino Farms until we moved down here, but it is pretty well-known in California. It is a decent sized fruit and vegetable stand a little off the beaten path. They are known to supply produce to Spago and many other restaurants in LA along with such heavyweights as Alice Waters for Chez Panisse up in Berkeley. Needless to say, it was a fantastic experience that we hope to turn into a weekly ritual. We picked up some purple skinned Japanese sweet potatoes. They are white on the inside and cook up nice and sweet and super moist. We also grabbed some cilantro, green onions and red chile peppers.
This recipe is very easy, just a little time consuming. It is definitely worth the time because the flavors are great. The sweet potatoes almost taste like mashed plantains, which give the enchiladas a great sweet, salty, smokey, spicy taste. You could easily make this dish vegetarian friendly by using more veggies (I've mixed it up with sweet potatoes, parsnips, turnips, beets and carrots) and cutting out the shrimp, or I've even subbed the shrimp with shredded chicken. This recipe is a keeper.
Shrimp Enchiladas with Roasted Sweet Potatoes and Parsnips
*Recipe courtesy of epicurious.com