PREPARATION INSTRUCTIONS:

• Sweet potatoes are best warmed in the microwave. Cut a slit in the top and microwave for about 2-5 minutes (everyone’s microwave is a little different). They also warm up well in the oven — just cover the dish so the skin doesn’t dry out.
• Meanwhile, assemble the pea and sunchoke salad. Toss pea mixture with sun- choke dressing.
• Carefully cut a slit in the top of each sweet potato. Watch not to burn yourself! If you warmed the potatoes in the microwave your slit has already been cut.
• First, spread the pistachio cream on a platter. Smash the sweet potatoes open to create a pocket and place on top of the pistachio cream. Sprinkle chili salt over everything, then dollop pea sunchoke salad on the dish. Squeeze a lemon wedge over everything and serve!
  

INGREDIENTS: local organic murasaki sweet potatoes, english peas, sunchokes, vinegar, lemon juice, spices, garlic, olive oil, mint, parsley, pistachio cream (pistachios, water, salt, lemon juice, organic spanish olive oil), herb salt (salt, spices, herbs)