Tag Archives: sweet potatoes

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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Herb-Roasted Root Veggies

I’ve been LOVING the fall veggies this year.  That means much experimenting with cooking and combining them in different ways with awesome results!  This is a simple mixture of roasted root veggies that you can mix and match however you’d like.  I used beets, white sweet potatoes and carrots, but if you like something else better (or don’t like some that I used), any root vegetables would work great in this.  I do this all the time with regular potatoes or just carrots, but this is definitely a nice twist.  The sweeter veggies actually caramelize as they cook, making this a sweet and savory treat indeed.  My kids gobbled up huge piles of these.  If you’re looking for an interesting but easy side dish for Thanksgiving, look no further.  These are as gorgeous to look at as they are delicious.

Herb-Roasted Root Veggies.  As beautiful as they are delicious!

Herb-Roasted Root Veggies. As beautiful as they are delicious!

Herb-Roasted Root Veggies

1 large white sweet potato
2 large beets
6 large carrots
Olive oil
Fresh herbs (I used rosemary, thyme and sage), chopped
Salt & pepper

Heat oven to 400˚.  Peel vegetables and chop into similar size pieces (about the size of a french fry).  Lay out on a baking sheet and drizzle with olive oil.  Scatter herbs on top, add a dash of kosher salt and a few grinds of pepper.  Toss about with your fingers and spread out evenly.

All ready to roast.  Minimal tossing will prevent the beets from turning everything pink.

All ready to roast. Minimal tossing will prevent the beets from turning everything pink.

Roast for 30-40 minutes, stirring once about halfway through.  Veggies are done when they are tender and starting to brown on the edges.  Serves 4.

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Rooting for Soup

My daughter had FOUR teeth pulled this week.  After eating nothing but pudding for over 24 hours she was ready for something else.  Something that didn’t require chewing.  So I decided to make soup for dinner.  Or mashed potatoes.  And then I thought, how about mashed potato soup?  But then I thought, I have some other stuff that could go in that too.  Golden beets from farmer’s market (never tried them before, but why not?) and some other root veggies.  Mmmm, sounds like fall to me.  They all blended together to make one of the tastiest soups I have ever invented.  And that’s saying something!

Creamy Root Veggie Soup

Creamy Root Veggie Soup

1 large onion, chopped
6-8 russet potatoes, peeled and diced
4 golden beets, peeled and diced
1 large yam or sweet potato, peeled and diced
2-3 large carrots, peeled and diced
1 bay leaf
4-8 cups chicken or vegetable broth
Salt & pepper
1/4 cup butter
1 tsp. fresh thyme
3/4 cup heavy cream
Milk or extra broth if needed
Bacon (optional)

Saute onions in a little olive oil for a 2-3 minutes.  Add root vegetables and bay leaf.  Cover veggies with broth.  Bring to a boil, turn down to a low boil and cook for 15-20 minutes until tender.  Add butter and cream.  Using an immersion blender, puree the veggies.  Add salt & pepper and fresh thyme.  Add additional milk and or broth if the soup is too thick.  Cook bacon until crispy and crumble for garnish if desired.  Makes 4-6 main dish servings.

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