A quick, easy recipe combining some tastes of late summer with the first sweet potatoes of autumn. Courtesy of our Market Share member, Jessica. Thanks!

Ingredients

4 large sweet potatoes cubed drizzled with olive oil and salt
2 pints of tomatillos
¼ cup chopped fresh ginger
8 cloves of garlic
2 Thai chilies
1 Tbs sugar
½ tsp salt
1 bunch cilantro chopped
½ cup pecans toasted

Heat oven to 425. Roast sweet potatoes 12 min spread evenly on a sheet pan. While roasting blend ginger, garlic, chilies, sugar and salt in a mini blender. Peel and cut tomatillos in half mix then with ginger paste and spread evenly on a sheet pan. Roast 8 min. When roasting is done mix together with cilantro in a big bowl. Serve with toasted pecans.