Tag Archives: lime

Honey-Lime Sweet Potato & Black Bean Tacos

Sweet potatoes. Eh. Never been a huge fan. At Thanksgiving I place that nasty marshmallow covered pan far away from me. But I’m definitely making progress on learning to like them. The trick for me? Cook them savory, not sweet. And cook them in a way that they get a little crispy. A bit of texture goes a long way with me. Baby food sweet potato mush does not appeal. Give me some crunch!

This recipe went down as a big check in my sweet potato “like” column. The beans and other veggies add texture, the spices add some savory to balance the sweet and roasting the potatoes added some crispy edges and nice chewy texture. It all added up to an out of the ordinary, and very delicious taco!

Honey-Lime Sweet Potato and Black Bean Tacos

Honey-Lime Sweet Potato and Black Bean Tacos

Honey-Lime Sweet Potato and Black Bean Tacos
(From Cooking Classy)

1 1/2 lbs sweet potatoes, peeled if desired and diced into 1/2-inch cubes
4 Tbsp olive oil, divided
1 tsp cumin
1 tsp paprika
1/4 tsp ground coriander
1/8 – 1/4 tsp cayenne pepper
Salt and freshly ground black pepper
1 small onion, diced (1 cup)
1 clove garlic, minced
1 (14.5) oz can black beans, rinsed and drained
1 cup frozen yellow corn, thawed and drained
3 Tbsp honey
3 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro
Corn or flour tortillas
Taco toppings of your choice, such as romaine lettuce or purple cabbage, cotija or feta cheese, lime wedges, diced avocados, fresh salsa or pico de gallo and hot sauce (optional)

Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp olive oil and toss to evenly coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 – 20 minutes until tender, removing from oven and tossing once halfway through baking.

Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Add onion and saute until caramelized (golden brown on edges and tender), about 5 – 6 minutes, adding in garlic during last 30 seconds of sauteing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve in warm tortillas with desired toppings.


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Lime Pudding Cake

Sometimes when politics and pissy people get you down, there is just one solution.  Dessert.  It is impossible to eat these fluffy delights without smiling.  There may not be many subjects we can all agree on, but for most of us, a little sweetness goes a long way toward putting us in a happy mood.  And for me, puttering about in my kitchen is a way to relax as much as is enjoying the fruits of my labors.

I found these little treasures in a Tyler Florence cookbook at the library.  Single servings, simple ingredients and they looked so light and fluffy.  I just had to make them.  I was delighted with the results.  Sweet, tart, rich and creamy.  For this chocolate lover, it was a little off the beaten path, but I was happy to wander.  After all, that’s how you make the best discoveries.

I dare you to eat this without making yummy noises.


Lime Pudding Cakes. Delicious.  Next time I think a little shower of raspberries would be a nice added touch.

Lime Pudding Cakes
(recipe courtesy of Tyler Florence)

1 tbsp. unsalted butter
Sugar (superfine if you have it)
2 eggs, separated
2/3 cup buttermilk
1 tbsp. lime zest
2 tbsp. lime juice
1/4 cup flour
2/3 cup superfine sugar (regular sugar will work too)
1/4 tsp. salt

Preheat oven to 325˚.  Butter and lightly sugar four 6-ounce ramekins.  Using the paddle attachment on a kitchen stand mixer, beat yolks, buttermilk, lime zest and lime juice on medium speed until well combined.  Reduce the speed to low and slowly add flour, the 2/3 cup sugar, and the salt, until just combined.  Transfer to another large bowl.  Thoroughly wash mixing bowl with soap and hot water and dry well.  Return to stand mixer.  Using the whisk attachment beat egg whites in the clean bowl until stiff peaks form.  Gently fold the beaten egg whites into the yolk mixture, a little at a time.

Divide mixture evenly among ramekins.  Place ramekins in a roasting pan and fill the pan with hot water halfway up the sides of the ramekins.

All cozy in the oven.

All cozy in the oven.

Bake about 1 hour, until the top springs back when gently pressed and the cakes have a light golden color.  Remove ramekins from water; allow to cool slightly.  Carefully invert each onto a plate.  Garnish as desired or just dig in.

Cooling down just a bit before presentation time.

Cooling down just a bit before presentation time.

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