Homemade Blackberry Syrup

This chile-infused blackberry syrup is slow-burning, sweet and spicy, and homemade. Inspired by a recipe in the September 2007 issue of Gourmet Magazine, it’s great in spritzers, over pancakes, in oatmeal, and on and on.

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The next time you have blackberries on hand, please make this recipe. It doesn’t lake long, and you are left with enough sweet & spicy, chile-infused blackberry syrup to keep your taste buds tingling for a good stretch. I clipped the recipe out of an issue of Gourmet Magazine years ago, September 2007, and enjoy it  every year when berries are in season.

jars of homemade blackberry syrup

Blackberry Syrup: The Recipe

Over the years I’ve made this syrup experimenting with a range of chiles. Play around! Broadly speaking, it’s easy to adjust the spiciness to your liking. My advice is to make notes so you know your preference for future batches.

A Special Syrup: How To Use It

The ways to enjoy this syrup are endless.

  • Use it to spritz up sparkling water.
  • Swirl it into yogurt, oatmeal, or crème fraîche.
  • Slather on buttered toast or skillet cornbread.
  • Drizzle over goat cheese.
  • Use as a topping for pancakes, crepes, or waffles.
  • Jazz up tapioca pudding.

Use it in Cocktails

Gourmet highlighted their original version of this blackberry syrup alongside a bourbon-based cocktail (it was a Briar Patch), and a version of a Desert Sunrise. If you think of it as a homemade spicy grenadine, you can imagine all sorts of cocktail applications (and non-alcoholic cocktails as well). 
blackberries on a paper towel
blackberry juice stains on a piece of parchment paper

Even More Ideas

I keep thinking about working this syrup into a cheesecake. You know how Humboldt Fog goat cheese has a thin layer of vegetable ash running through it? What if, using that as inspiration, you had a thin vein of the chile blackberry syrup run through the cream cheese filling. You’d only see it after slicing into the cake? Or you could use it in a simple vinaigrette, or as part of a fruit salad. There are a lot of other ideas down in the comments, and I’ll put a few highlights in the next section.
blackberry seeds in a strainer with a wooden spoon

Blackberry Syrup: How *You’re* Using It

You’ve shared so many great ideas over the years in the comments. A few favorites:

  • Payel says, “it is great on top of strawberry ice cream, with french toast or with chilled white wine to make kirs.”
  • Kate dovetails with this sentiment saying this syrup was amazing over vanilla bean ice cream topped with roasted pecans.
  • On the savory front FCnoted, “I used this smoky syrup in a marinate to prepare tempeh peach kebabs.”
  • Sharon suggested a bruschetta with a slice of chevre blanc, grilled with a drizzle of this and maybe a sprig of rocket.

Lastly, you’ll have enough to gift some syrup to friends. You can print up little tags with recipe suggestions for a thank-you or housewarming treat. Enjoy!
jars of homemade blackberry syrup

More Berry Recipes

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Skillet Cornbread

This skillet cornbread is rustic, custard-topped, and crusty-edged. It is bolstered with herbs and a bit of quinoa for an incredibly good accompaniment to chili or a favorite soup. Inspired by a legendary Marion Cunningham recipe.

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One of my favorite cornmeal recipes is Marion Cunningham’s Custard-Filled Cornbread from The Breakfast Book. My neighbor in San Francisco brought it to a Halloween potluck (to much fanfare), and it occurred to me it was the same cornbread Molly writes about in A Homemade Life. Everyone in my family now loves this cornbread, and it has shown up at many family gatherings over the years. It is one of those recipes, so spot-on, I thought I’d never change it, tweak it, or make it any other way. There was no need. Keep it simple, leave it alone.
skillet cornbread with a slice removed

Skillet Cornbread: The Inspiration

Narrator voice: she was unable to leave it alone. I eventually did an alternative version good enough to share. I took the general approach to Marion’s custard cornbread, introduced a cast-iron skillet, and a few ingredients that pair nicely with corn – herbs, quinoa. My hope was that it would result in something unique and special. And wow, did it ever work out!

skillet cornbread after baking

I hope you’ll agree, the results are impressive. A rustic, minimally structured, custard-topped, crusty-edged, herb-scented corn-quinoa skillet cornbread. The recipe yields enough for a small crowd. Each piece is dense and moist, rich with ribbons of varying texture. It’s quite special and, if you are a cornbread aficionado, worth a go.

skillet cornbread cooling on a blue hot pad

Let me know if you try it out – it’s perfect for picnics, potlucks, family meals, chili night,Thanksgiving and the like!

More bread recipes:

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Itsy Bitsy Chocolate Chip Cookies

The perfect bite-sized chocolate chip cookie. Tiny, thin, golden, crisp, a bit nutty with plenty of shaved chocolate.

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I recognize the lead photo for this post makes these chocolate chip cookies look enormous. They are not. In fact, one of these cookies is about the size of a half-dollar, you might be able to fit a dozen of them in the palm of your hand. And while the photo might be a bit misleading, the trade-off is that you can see all the flecks of shaved chocolate, oats, and walnuts that are packed into every tiny cookie. The grains of sugar on top? They give the cookies just the right amount of crunch. These are the perfect bite-sized cookie, and each batch makes nearly twelve dozen of them.

itsy bitsy chocolate chip cookie

Itsy Bitsy Chocolate Chip Cookies: The Concept

I started working on this recipe over the summer (it took a few tries!). I knew I wanted my cookie to be tiny. I wanted it to be thin, and I wanted it to be golden, crisp, nutty, with plenty of chocolate. I started shaving the chocolate early on, instead of using chips or chunks. It ended up being one of the things that makes these cookies unique -and it allows you to press the dough near flat.

chocolate chip cookie on parchment paper

The recipe doubles easily, and I can’t resist mentioning that ice-cream sandwiches made with them are tres cute and tasty. The key is resisting the urge to use too much dough when you’re shaping them.

itsy bitsy chocolate chip cookie on parchment paper


There have been some great substitutions and variations in the comments. I’ll call out a few that caught my attention.

  • Susie says, “These cookies were AMAZING!! I used date sugar instead of the cane sugar, and they turned out just fine. I gave some to my best friend, and she said, “I’d pay MONEY for these!” “
  • Leigh went the coconut route, “I made these tonight replacing 1/2 cup of the oats with a mixture of toasted coconut and toasted wheat germ.
  • Sassy reports, “I added raisins and Craisins to half the batch. Yum yum!”

chocolate chip cookie dough balls on parchment-lined baking sheets

More Chocolate Chip Cookie Recipes

Or browse all the cookie recipes. I especially love the classics like these shortbread cookies, these limoncello macaroons, these ginger cookies, or these special snickerdoodles. Have fun baking!

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Tortelli with Brown Butter

A simple tortelli pasta recipe featuring plump, ricotta-stuffed tortelli tossed with brown butter balsamic sauce, arugula, pecorino cheese, and lemon zest.

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The first time I cooked this simple tortelli pasta was years ago, 2010. We rented an apartment in Rome’s Testaccio neighborhood for a month, and would spend our days exploring the city on foot. One of the charms of Rome is the neighborhood bakeries, pasta shops, and produce markets. I particularly love the pasta shops and this is one of the impromptu lunches I threw together after scoring a dozen beautiful fat-bellied ricotta tortelli. For good reason it has remained a staple in our pasta repertoire.

tortelli pasta in a bowl with brown butter sauce, arugula, and cheese

This pasta couldn’t be simpler. Toss cooked tortelli in butter that has browned in a skillet. Add a splash of balsamic vinegar along with a good amount of lemon zest. Finish with a few handfuls of arugula and generous layer of shaved pecorino! This pasta is so good I included a version in Near & Far.

fresh tortelli pasta in a tinfoil container

A Few Tips

A few things to keep in mind if you want to bump this recipe from “really good” to “absolutely great.”

  • Use a great tasting balsamic vinegar. It makes a real difference in t a recipe with this few ingredients.
  • A good quality stuffed pasta is what you’re after here. There’s not much to hide behind, so – the better the pasta, the better the outcome.
  • When you zest the lemon avoid the bitter white pith.

detail photo of rome neighborhood

Tortelli: Variations

  • Pasta shape: Tortelli can be tough to find in the U.S. Feel free to substitute ricotta ravioli or tortellini in this recipe. Or shape your own tortelli using sheets of this homemade pasta.
  • Winter / Fall: Pumpkin filled pastas work beautifully in this recipe as well. The brown butter and winter squash combination is a classic pairing. And in this scenario an introduction of blanched or roasted broccoli or radicchio is nice in place of the arugula – especially in the fall and winter months.


More Pasta Recipes

Favorite Pasta Sauces

Other Favorite Italian Recipes

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Perfect Baked Potato

If you want to know how to make the perfect baked potato, keep reading. We’re talking crispy jackets that split open to reveal a fluffy white potato interior. This method results in perfection every time.

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A perfect baked potato has a fluffy, light interior and crisp skin. Run a sharp knife down the jacket of one and you reveal the kind of potato interior that loves to drink butter and doubles down on salt. This is how you do it.

The Secret To A Perfect Baked Potato

The path to great baked potatoes is more about what to avoid than what to embrace. In short, a hot oven paired with a salt-rubbed russet potato is the best approach. No foil, no fuss, and no microwave.

A baked potato split open and topped with butter and black pepper

Should You Wrap in Foil When Baking a Potato?

The short answer is no, unless you’re camping and cooking potatoes in the coals of a campfire. Wrapping a potato in foil yields a potato with wet skin. The foil prevents moisture from the potato from escaping, and keeps it close to the skin. If you like a crisp, dry skin (as most of us do), skip the tinfoil.
Baked potatoes prior to baking with holes poked into skin by a fork

Poke Holes?

Yes. This helps to avoid blow-outs as the steam builds within the potatoes as they’re baking. Use a fork to puncture the potato skin 10 times (or so) per potato.

Best Baked Potato Toppings

Get creative and have fun setting up a toppings bar. This way everyone pulls together their potato exactly as they wish. A favorite (classic) pairing is chili over a baked potato, go crazy and add some crushed corn chips for fun. Compound butter is an easy way to make toppings a bit special. And never skimp on the herbs, scallions, chives, and such. If you want a deep dive, I wrote up an entire page brainstorming baked potato toppings.

Potatoes baking in a row on and oven rack in an oven

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Persian New Year Noodle Soup (Ash Reshteh)

An amazing Persian New Year Noodle Soup (Ash Reshteh) inspired by a version in Greg & Lucy Malouf’s beautiful book, Saraban. At its core, this is a celebratory bean and noodle soup featuring thin egg noodles swimming in a fragrant broth spiced with turmeric, cumin, chiles, and black pepper. Loaded with spinach and herbs, you serve it topped with walnuts, caramelized onions, and a dollop of something creamy. It’s amazing.

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I started cooking Persian New Year Noodle Soup (Ash Reshteh or Ash-e Reshteh) regularly sometime around 2010. Kate, a friend (and longtime reader of the site), told me the bookshop she works at (in Australia) hosted Greg & Lucy Malouf as they were promoting their book Saraban: A Chef’s Journey Through Persia. She told me to look for the book in the U.S. because she suspected I would enjoy it. Kate knows her cookbooks. I quickly tracked down the book and this, the Ash Reshteh (New Year Noodle Soup), was the first thing I cooked from it. Completely blown away, I was convinced it was the best thing to come out of my kitchen in years, and I’ve cooked it dozens of times since.

a bowl of persian new year noodle soup (Ash Reshteh) in a bowl

Ash Reshteh (Persian New Year Noodle Soup): The Details

Traditionally, this is a preparation associated with Persian New Year (Nowruz) but there is a long list of reasons I like to make it more often. In Persian culture, the new year is an opportune time to wrangle the “threads” in your life, and to set intentions and direction for the year ahead. That’s where the noodles come into play here. At its core this is a fortifying, nutrient-dense bean and noodle soup featuring thin egg noodles swimming in a fragrant broth spiced with turmeric, cumin, fresh chile, and black pepper. You use a medley of lentils, chickpeas, and cranberry beans to create a soup that is hearty and filling without being heavy. You add spinach, dill, and cilantro. You add lime juice for a bit of sour at the end. And then you prepare a number of toppings to add when you serve the soup – chopped walnuts, deeply caramelized onions, and sour cream (kashk). It’s a formidable ingredient list, but results in hearty bowls of, arguably, one of the world’s great soups.

The Ingredients:

A few notes related to shopping for ingredients.

  • Beans & Lentils: There are three types in this soup: borlotti (or cranberry beans), chickpeas, and lentils. They all have different cooking times which can be a bit of a pain. If I don’t have any beans pre-cooked in my freezer, I cook the cranberry beans from scratch, use canned chickpeas, and cook the lentils with the soup broth because they’re relatively quick to cook. I’m definitely a hard pass on canned lentils.
  • Stock/Broth: For this recipe I like to use water plus 2 tablespoons of this homemade bouillon powder to make my broth. Or you could do it with whatever bouillon you keep on hand. In general, stay clear of carton vegetable broths that have a lot of tomato or assertive vegetable flavors. You’re probably better off with water and can make adjustments from there if needed.
  • Noodles: I’ve played around with a range of noodles here over the years. I love to use thin-ish egg noodles, but the Persian grocer near me only stocks a generic sampling of spaghetti and vermicelli, so that’s where we landed the last time around. Andy Baraghani uses linguine in his wonderful version.

a bowl of persian new year noodle soup (Ash Reshteh) in a bowl to the side of a pot of soup on a sunny table

Persian New Year Noodle Soup: The Game Plan

Making Ash Reshteh can be relatively low lift if you do a bit of pre-planning. Making a couple of the components ahead of time, mostly passively, helps everything come together smoothly.

  • Make Ahead: Beans – The next time you cook borlotti or cranberry beans, make double and freeze them in sandwich-sized baggies. Same goes for chickpeas. Although, I tend to just grab a can of those off the shelf for this soup. The day you want to make this soup, you’re ready to go with fully cooked beans. Check.
  • Make Ahead: Caramelized Onions – Make the caramelized onions up to a few days prior. In fact, make triple the amount if you’re up for it. That way you have special onions to top the soup, AND pizza, pasta, or whatever sandwiches you might be throwing together. Keep the a jar in your refrigerator and bring up to room temperature before serving, so you’re not putting a cold topping on a hot soup.
  • Make Ahead Walnuts: Toast the walnuts up to a few days ahead of time.


There are rarely leftover noodles, but usually there is enough broth, beans and lentils for great leftovers. I love to serve it over rice for lunch – loaded with toppings, of course!

a bowl of persian new year noodle soup (Ash Reshteh) in a bowl

Further Reading & Other Versions of Ash Reshteh:

Some of my favorite meals over the past few decade have been Persian or Persian-inspired. I love the abundant use of herbs, and color, and texture all rooted in traditional preparations. At one point I signed up, on a whim, for a brunch hosted by Komaaj in San Francisco, this was years ago. The food explored the ingredients and flavors of Northern Iran. It was regional Iranian, the menu happened to be vegetarian, and every bite was special. If you are interested in taking a deeper dive, or other versions of Ash Reshteh, here are a few suggestions.

More Noodle Soup Recipes

More Soup Recipes

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Homemade Vitamin C Tea Blend

Hibiscus and rose hips are both Vitamin C power houses. This is a much appreciated homemade tea blend for when an immunity boost is needed, or for the times when you’re feeling stressed, over-worked, or dragging just a bit. I add a good bit of saffron, and lemon peel for dimension and flavor.

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Many of you have seen my spice drawer, it’s always in some state of disarray. I also have another area filled with ingredients I use to make herbal tea blends. You’ll find dozens of little white bags filled with chamomile, hibiscus, dried nettles, citrus peels, ginger and the like. Inviting a spectrum of teas into your life is great way to supplement different vitamins and minerals, and hydrate at the same time. Along those lines, my philosophy is that every glass of tea is an opportunity to do something nice for your body. So, whenever inspired, I blend a couple of small containers full of different ingredients to brew – usually some sort of seasonal or supportive blend, and then keep the containers on hand at both the house and our work studio.

vitamin c tea in a glass teapot

Homemade Vitamin C Tea Blend

I thought I’d share an easy favorite with you today – a Vitamin C Tea Blend. This one is much appreciated when an immunity boost is needed, or for the times when we’re stressed, over-worked, or just dragging a bit. Hibiscus and rose hips are both Vitamin C power houses, and I like to add a good bit of saffron, and lemon peel for dimension and flavor. The pronounced tang and vibrancy of this tea is something I love straight, but feel free to sweeten if you prefer. 

ingredients to make vitamin c tea on a counter plus a glass teapot

More Homemade Tea Blends

Enjoy! Also, click here if you think you’d also like to make more of your own homemade spice blends. -h

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Best Chocolate Cookies

This is the best chocolate cookie I bake. And I don’t say that lightly. It’s a crackle-edged puddle of chocolate with a texture like a collision between a soft meringue and a fudgy brownie. Part of my essential cookie repertoire!

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I came across the perfect chocolate cookie when I visited Portland years ago. The cookies were popular in the coffee shop I would visit, and I loved them. Each cookie was a crackle-edged puddle of chocolate with a texture that made me think of a collision between soft meringue and a fudgy brownie. I fell hard. In the years since, we’ve come to call them chocolate puddle cookies, and there are just six ingredients between you a baking sheet of them. No mixer necessary, just a big bowl and wooden spoon.
chocolate cookies on parchment paper after baking

Chocolate Cookie Inspiration

As far as the origins of this recipe? I came across a recipe shortly after my return from Portland that sounded very close to the cookie I tasted there. The Portland chocolate cookies seemed to be a version of François Payard’s Flourless Chocolate-Walnut Cookie. But, the recipe I was working from didn’t work all that well for me. The good news is, it did provide a good starting point. I adjusted a few ingredients, tweaked my technique, and now I’ve been able to make them reliably making little tweaks along the way. All my insights and ingredient notes are integrated into this page and recipe.

Chocolate Cookies: The Ingredients

The ingredient list here is short and direct. There’s a good chance you have all the ingredients on hand – cocoa, powdered sugar, egg whites, walnuts, vanilla, and a bit of salt. A few related notes:

  • Cocoa powder: I’ve used a wide range cocoa powder in these cookies over the years. The key here is to use unsweetened. For a long time I tended to use non-alkalized cocoa powder (Scharffen Berger or Dagoba) but also tested with Droste, which is a Dutch-process cocoa powder. And! I just made a fantastic batch using Guittard Cocoa Rough last week. Pictured here. So, use what you like, just be sure it’s not sweetened.
  • Walnuts: On the walnut front, be mindful of how you toast your walnuts, it’s the single factor that impacts the personality of these cookies most. Using deeply toasted walnuts makes for a much more intense, nutty cookie. Lightly toasted walnuts can sometimes be mistaken for chocolate chips, and make for a much more mild cookie. Both good!
  • Powdered sugar: I’ve used both 365 organic powdered sugar from Whole Foods, and Hain organic powdered sugar with success.
  • Eggs: Use large eggs, I suspect if you use extra-large, the batter will run, and you’ll have to compensate with more powdered sugar.

Technique and Pro-tips

Reading this far will pay off, I promise. Here are a couple things that really make a difference here.

  1. Sift. Really, don’t skip this step. Get all those lumps out.
    chocolate cookie ingredients sifted into a bowl
  2. Add ingredients in the correct order. This is what your mixture should look like after mixing in the walnuts. (below)
    chocolate cookie dry ingredients combines in a mixing bowl
  3. Consistency. This is roughly what your cookie batter should look like after mixing in the egg whites.
    chocolate cookie batter in a mixing bowl
  4. Bake & Cool Completely. Do your best to avoid under-baking, and after baking, allow the cookies to cool completely. A couple hours is best. They will set up beautifully. The goal is a clean break-away from the parchment paper. It’s sometimes hard to tell when these cookies are fully baked, the ones in the picture directly above are slightly underbaked for my tastes. So I adjusted with the remaining two cookie sheets.
    chocolate cookie cooling on racks in a kitchen

Chocolate Cookie Variations

I like to make these just as written in the recipe below. It’s one of those rare cooking endeavors where I don’t mess around much. But there have been many great comments over the years. A lot of people make these chocolate cookies with toasted pecans in place of the walnuts. Some add the zest of an orange. And another person recommended dried cherries. Espresso powder was something I’ve considered but never tried (although some of you have!).And numerous people like to freeze these cookies, and crumble them over ice cream for the win!

I hope you enjoy these as much as I have. They’ve become family favorites.

close up of chocolate cookie on a marble countertop

Best Cookie Recipes

chocolate cookie on parchment paper after baking

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Pomegranate Yogurt Bowl

A simple breakfast yogurt bowl made with Greek yogurt, fresh pomegranate juice, puffed quinoa cereal, toasted sunflower seeds, and honey.

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I’m hoping this breakfast yogurt bowl sets the tone for my entire day. I love the pretty pomegranate swirl intertwined with ribbons of a Turkish black pine honey a friend gifted me. There are little puffed BBs of quinoa, toasted sunflower seeds, some bee pollen, and creamy clouds of Greek yogurt. It was a fluke, with everything just falling into place after I reached for the pomegranate juice leftover from my ongoing juicing experiment.

yogurt bowl topped with pomegranate juice and honey

Pomegranate Yogurt Bowl: Extra Credit

I can imagine cooking down a bunch of the fresh pomegranate juice to make a thick homemade pomegranate molasses the next time around, although I love the brightness of the fresh juice and the way it tangles with the honey and yogurt.

yogurt bowl topped with pomegranate juice and honey

How To Make Fresh Pomegranate Juice

The quickest way I’ve found to juice a pomegranate is to cut it in half or quarters. Use a citrus juicer, I like the hand squeeze type, to press the juice out.

small bowls filled with toppings like honey and bee pollen for yogurt bowls

So, for today, it’s just a quick hi, and this bit of inspiration to make your breakfast pretty, tasty, and special.

yogurt bowl topped with pomegranate juice and honey

More Breakfast Recipes

breakfast bowl nearly empty with spoon

More Yogurt Recipes

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Sweet Potato Tacos

These sweet potato tacos are so simple, and so good! Tortillas are slathered with smashed, roasted sweet potatoes. Top with black beans, sliced avocado, quick pickled red onions, a bit of cheese, and squeeze of lime. Fantastic.

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This is a quick write-up of the smashed sweet potato tacos we’ve been making for lunch recently. They couldn’t be more simple to make and are loaded with great ingredients to keep you going for the rest of the day. Tortillas get slathered with a layer of roasted, smashed sweet potatoes which are topped with a sprinkling of black beans. From there it’s all about the extra toppings like sliced avocado or guacamole, quick-pickled red onions and serrano chiles, and a bit of cheese. I use Bulgarian feta, but cotija would be good, or skip it altogether if you’re vegan. A squeeze of lime, and some sliced scallions are the finishing touch!

Sweet Potato Tacos on a plate with lots of toppings

Sweet Potato Tacos: Added Bonus

To make these tacos extra specia,l use homemade tortillas. My favorite way to make them is to use freshly made masa. There’s nothing quite as perfect as a hot tortilla made from fresh masa. Check at a local market or grocery store specializing in Mexican ingredients to start. Ask around. My second choice here, use masa harina. There are some fantastic brands like Masienda selling masa harina made from heirloom corns.

Smashed Sweet Potato Taco Recipe

A Few More Ideas

I love sweet potato tacos like these served with something bright and fresh. Something to cut the creaminess of the sweet potato.  This coleslaw, or this corn salad are great options. They’re also A-plus with a dollop of homemade guacamole slathered on top, the onions deliver some crunch and are strong enough to punch through. Also, if you love good homemade salsa, this is a favorite.

small bowls of sweet potato taco toppings including pickled onions, sliced avocado, black beans

More Sweet Potato Recipes

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