Autumn in Spain means two things: chestnuts and sweet potatoes. The streets of Barcelona fill with the toasty aroma of tender roasted sweet potatoes and piping hot chestnuts piled into newspaper cones. Sweet potato season is fleeting, so while it lasts you feel compelled to buy one from each corner kiosk, an excellent way to keep warm as the weather shifts and tree leaves mimic the brown and orange hues of these two favorite foods. 

Camila will show you how to use these ingredients in ultra-comforting Creamy Sweet Potato Soup with crisp Chickpea Croutons (also great for snacking), and sophisticated Chestnut and Caramel Custards, both strong contenders for your upcoming holiday menus.

This class also includes Camila's favorite Catalan recipe, Xató Salad, a fall and winter salad filling enough to act as a main course. The accompanying sauce is fantastic and can be repurposed in many ways (if you have any left). Join us to make this hearty, but not heavy, seasonal Spanish meal.