Cilantro + Goat Cheese Mashed Sweet Potatoes

Sweet potatoes make themselves at home on our dinner plates at least once a week. They are packed with nutrients and almost always make their way onto every "SuperFood" list. We almost never eat white potatoes because their sweet orange cousins are so much better for you and, in my opinion, much more delicious. We like them roasted in the oven, pan roasted, and mashed with a drizzle of olive oil and sprinkle of cinnamon.

Recently, I came across this post on The Bite House and my belly needed this combination as soon as possible. It wasn't the sweet potatoes that were tugging at my tastebuds, it was the goat cheese. SWOON. I remixed the recipe into my own version of a delicious mashed sweet potato side dish that paired perfectly with a roasted chicken and baby greens salad, and made great leftovers to enjoy throughout the week. This is another simple and healthy side that's perfect during the week but good enough to serve to goat cheese loving dinner guests!

Cilantro + Goat Cheese Mashed Sweet Potatoes

2 large sweet potatoes

2 Tbsp. fresh cilantro, chopped

2 Tbsp. goat cheese

Olive oil

Salt & pepper

Wash, peel and cut sweet potatoes into large chunks*. Cover with water in a heavy bottom sauce pan. Bring to a boil on high heat. Once the water is boiling, turn the heat down to medium and cover with a lid, leaving a little opening for the steam to peep through. Boil for about 20 minutes, or until the potatoes are tender when poked with a fork. Drain water out and leave potatoes in the sauce pan. Drizzle the potatoes with olive oil and mash until they are thick and creamy. Add goat cheese, and mix until it's fully incorporated. Add cilantro and season with salt and pepper.

*the smaller the chunks of sweet potatoes, the less cooking time

Camarones Enogada

Cama-what? Camarones is Spanish, for shrimp. Enogada means, well, that I am not sure of but the following recipe is the result of the deliciousness that is a family favorite inspired by our favorite local Mexican restaurant in Charlotte. Shrimp from a Mexican restaurant may sound like a rare bite but trust me on this one, it's my favorite to order in the summertime at El Valle in Matthews, NC. My genius in the kitchen dad recreated this masterpiece while on Kiawah Island at the end of June and our fresh Carolina coast shrimp were never happier on a plate. Boiled shrimp atop a bed of cilantro, onions, tomato and avocados, all swimming in a bath of lime juice. A perfect summer meal while on the water, or on land.

Camarones Enogada

Sliced tomato

Sliced avocado

Sliced jalapeno (optional)

Chopped sweet onion

Chopped cilantro

Shrimp, peeled

Old Bay Seasoning

Lime juice

Salt & pepper

This is preparation on the fly at its best. No measurements, no real directions and the dish is prepared on each individual plate- have fun with it. The appeal is all in the presentation here, so take your time to slice the fresh tomatoes and avocados, then line them around the plate. Next, take the chopped onion, jalapeno and cilantro and make a bed in the middle of each plate. Toss lightly with lime juice, salt & pepper. Boil the shrimp and season with Old Bay Seasoning. Make a home for the shrimp on the bed of cilantro and onions.

Note: to cut the jalapeno heat, remove the heat. That's where all the hot stuff is hidden.