Bite with Belkys: Sweet Potato Turkey Cranberry Roll-Ups with Cinnamon Pumpkin Sour Cream Dip from Big City Tavern

The Chef: Marlon Reddie

The Restaurant: Big City Tavern on Las Olas

The Dish: Sweet Potato Cranberry Roll-Ups with Sour Cream Dip

Ingredients for Pumpkin Sour Cream Dip:

• 1 cup raw pumpkin chunks
• 2 cups boiling water
• 1/4 cup water
• 3 tablespoons sour cream
• 1 teaspoon cinnamon powder
• salt and pepper

Directions for Cinnamon Pumpkin Sour Cream Dip:

- boil pumpkin chunks until pumpkin is tender.

- put pumpkin chunks into blender

- add 1/4 cup water

- add 3 tablespoons sour cream

- add 1 teaspoon cinnamon powder

- blend well

- add salt and pepper to taste

- pour into dip bowl

Ingredients for Sweet Potato Turkey Cranberry Roll-Ups:

• sweet potato
• salt
• pepper
• cilantro
• shredded lettuce
• chopped tomatoes
• cranberry (mashed or jellied)
• canned sweet corn
• turkey, sliced
• red onion, chopped
• toasted walnuts or pecans
• blended oil, 1/4 cup olive oil, 2 tablespoons canola oil
• 2 tablespoons fresh lemon juice

Directions for Sweet Potato Turkey Cranberry Roll-Ups:

- In a large saucepan on medium heat sauté sweet potato slices in blended oil for 2 minutes on each side or until both sides are tender.

- In a separate bowl, put your toasted pecans, walnuts, corn, cranberry, onion, turkey and mix together.

- Add cilantro, salt and pepper to taste.

- Add lemon juice and mix together.

- Lay 3 sweet potato slices so that the edges are touching flat on a plate.

- Scoop salsa mix on top of the sweet potato slices and top with chopped tomatoes, shredded lettuce and cilantro.

- Drizzle cinnamon pumpkin sour cream dip on top.

- Roll up sweet potato shells to form a taco-like side dish.

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