manchego chayote & tomatillo in sweet potato broth

How To Make manchego chayote & tomatillo in sweet potato broth

• 1

  To have sweet potato broth on hand, I reserve the water I have leftover from boiling sweet potatoes from other recipes. Then I reduce in a pot with a beef broth cube and a chicken broth cube and a little wine for good measure. Store in fridge.
• 2

  To make dish, place the broth, chayotes, tomatillos, and banana peppers in a lidded pot. Bring to a boil, then reduce to simmer. Leave covered for 20 minutes.
• 3

  Then remove lid and add manchego, sour cream, and dark brown sugar. Stir and allow to thicken for about 5 minutes more.
• 4

  To dish, I like to serve over seasoned rice with salted avocados atop. You may even like a fresh squeeze of lime.
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