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A friend shared this recipe with me.  So I thought I would share it with you.

This is from Vegan Planet by Robin Robertson

2 large sweet potatoes, peeled and diced
1 tbl olive oil
1 large garlic clove, minced
1 small fresh chile, seeded and minced
1 1/2 cups cooked or one 15 ounce can black beans drained and rinsed
One 14.5 ounce caqn diced tomotaoes, drained
1 tbl chile powder
salt and fresh ground pepper
2 cups fresh salsa
8 large tortillas
1/4 cup finely chopped red onion

Preheat oven to 400 degrees. Arrange potatoes in a single layer on a lightly oiled baking sheet, bake 20 min, turning once, until tender, then set aside.

Reduce the oven temp to 350. Heat olive oil in a large skillet over medium heat. Add the garlic and chile and cook, stirring until fragrant about 30 seconds. Ad dbeans tomatoes chili powder and salt and pepper to taste. Stir in the sweet potatoes and simmer for five minutes. Set aside.

Spread a thin layer of salsa over the bottom of a lightly oiled 9 x13 inch baking dish. Set aside.

Place a tortilla on a flat work surface. Spoon a portion of the mixture down the center of the tortilla and wrap it up. Place the tortilla in the baking dish seam side down and repeat with remaining tortillas and filling mix. Spoon any remaining mix on top of the enchiladas, top with remaining salsa and sprinkle with onion. Cover and bake until bubbly. About 20 minutes.

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I love this recipe – it comes from a good friend back near South Bend. I miss her dearly. I hope someday to meet up with her again. She is such a sweet and spiritual person. At anyrate I had a ton of sweet potato’s from our City Fresh pick ups the last few weeks.  I had thought about doing a frittata recipe that I have but because of the recent cold weather I decide on soup. Note: Today is beautiful and 73 – go figure.

Black Bean Sweet Potato Soup/Stew

3 T veg oil
2 med red, white or yellow onions
1 can chopped green chiles or fresh jalapenos
2 T fresh minced ginger
4 chopped garlic cloves
1/2 tsp all spice
1/2 tsp thyme
1 pound black beans soaked overnight and drained
6-10 cups water or stock (depending how thick you want it)
2 med sweet potatoes peeled and cut into 3/4″ pieces
1 T brown sugar
2 tsp salt
6 green onions chopped
fresh cilantro chopped
lime wedges

Heat oil and saute onions for 5 min; add chiles, ginger, garlic, allspice and
thyme and stir for 3 more minutes.
Add beans and water/stock and heat to boiling;reduce and simmer for 90
minutes;add sweet potatoes, brown sugar, and salt and cook for 30 more minutes;
add green onions and heat for 3 minutes.
Serve with fresh cilantro and lime wedges, avocado, sour cream, yogurt etc….

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