10 servings (serving size: 1 cup)

Also known as Picante de Papas, this dish is often made in Latin American countries using a tropical sweet potato known as a boniato. Enjoy this with pork chops.

How to Make It

Heat olive oil in a Dutch oven over medium heat. Add celery, fennel, and garlic; cook 1 minute, stirring constantly. Add onion and the next 4 ingredients (through chile); cook 10 minutes, stirring frequently. Add potato and water; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until potato is tender. Sprinkle with cilantro.

Ratings & Reviews

motpea's Review

November 03, 2011
Used red chili flakes (like in pizzeria) and Hungarian paprika and this was plenty hot. Add more water if too dry. I liked it but have never made it a second time.

ziabiue1's Review

April 17, 2012
With a couple tweaks this recipe went from being good, to very good. I doubled the celery, fennel, and water. I also used red chile flakes. It was tasty, but I felt it was missing something. So to finish it I added in about 1 Tbs. of fresh lime juice and 1 Tbs. coconut oil before stirring in the cilantro. (also doubled) They were really tasty and I will probably make them again. I served this with roasted mushrooms with chimichurri sauce and a salad with baby greens, mangoes, avocados, and a spicy lime dressing. Husband and the kiddo were impressed and enjoyed the meal immensely.