6 Servings 15 min Cook
3 Tbsp Vegetable Oil
1 Tsp Pepper
1 Tsp, ground Cumin
1 Tbsp Adobo Fresco
1/4 Cup Pumpkin And Squash Seed Kernels
2 Sweetpotato, 5" long Sweet Potato
1 Dash Salt
1.
Peel and coarsely grate the sweet potatoes, preferably using the grating disk of a food processor.
(You should have about 5 cups.
)
2.
Heat the oil in a large skillet over high heat until hot.
Reduce the heat to medium-high; add the sweet potatoes and cumin and saut, stirring constantly, until the potatoes are almost tender, 3 to 5 minutes.
Add the chipotle, pumpkin seeds, and salt and pepper to taste.
Cook for 2 minutes more or until the sweet potatoes are tender.
