Dawn Mason Posted May 13, 2013 Share Posted May 13, 2013 I had a wonderful dinner today. Chocolate chilli based on the Well Fed recipe, I did mine in the slow cooker on low for 14 hours though, with some sweet potato skins that I had brushed with garlic olive oil and baked till crispy. I served with jalapenos, avocado and a tub of lemon mayo soured with a bit of lime juice. The rest of the family had proper nachos and I wouldn't have swapped plates with them for a bet Link to comment Share on other sites More sharing options...
Jinkse21 Posted May 13, 2013 Share Posted May 13, 2013 What a great idea to use the sweet potato skins! I always feel bad when I throw them away! Looks delish!! Link to comment Share on other sites More sharing options...
Beets Posted May 13, 2013 Share Posted May 13, 2013 Great call. I like the sweet pot skins when they are really well done and crispy. This makes total sense. Link to comment Share on other sites More sharing options...
kaiser179 Posted May 13, 2013 Share Posted May 13, 2013 Yummy! this is such a great idea and a healthy treat! Link to comment Share on other sites More sharing options...
Susan W Posted May 13, 2013 Share Posted May 13, 2013 Great idea. Someone posted something similar but they used those small multi colored peppers that you can buy at Trader Joes. I think they baked them stuffed with the chili. Link to comment Share on other sites More sharing options...
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