when I do my sweet potato stuffing for poblanos, I use cardamom, golden raisins, sage sausage, walnuts, red pepper flakes, garlic, ginger, cumin, garam masala and top w/cilantro and crumbled monterey jack cheese or mexican springle cheese and serve with a chilled pinot blanc.JudiB wrote: I'm really intrigued by the sweet potato gnocchi, I have to try to make that. A sauce of pecans, oranges and brown sugar seems so predictable though - that's the first thing that popped into my mind. I wonder if there's a savory that I could do....? Isa, put on your thinking cap for me.
you could probably use some of the seasonings mentioned in a little coconut milk to make the sauce and serve with the sausage in the side, and top w/roasted walnuts, cilantro and the cheese. damn, I may be making this soon.