Showing posts with label sweet potato. Show all posts
Showing posts with label sweet potato. Show all posts

Wednesday, December 29, 2010

Sweet Potato Chili

 It's soup season here in my neck of the woods! We didn't have nearly as much snow as some areas did over the holidays, but we certainly had enough by my standards. With the cold, windy weather and the over-indulgences of holiday fare, I felt that a good healthful soup was in order. I found a recipe in Simple Vegetarian Pleasures that fit the bill nicely- It didn't hurt either that I had all of the ingredients! 

 I halved the recipe because I wasn't too sure how hubby would like meatless chili, but he gave it a "thumbs up!" The potatoes gave it a subtle sweetness that was perfectly tempered by the savory peppers, onions and spices. Loaded with heart healthy ingredients and beta carotene, it's a dish I'll definitely make again.

 This recipe as written is what I would classify as a mild chili. If you're more a fan of hot and spicy, you may want to add more chili powder or even some cayenne to "kick it up" a notch. That's between you and your taste buds though. :)

Sweet Potato Chili
adapted from Simple Vegetarian Pleasures, by Jeanne Lemlin
Ingredients (recipe is halved from the original)
1 Tablespoon olive oil
1 large onion, diced
3 small garlic cloves, minced
1 red bell pepper, diced
1scant Tablespoon chili powder (or to taste)
1 scant teaspoon cumin
1/2 teaspoon dried oregano
2 cups water (1/2 cup more can be added to cover if needed)
1 (14.5 oz) can diced tomatoes with their juice
2 Tablespoons tomato paste
1 med-large sweet potato, peeled and cut into 1/2 inch dice
1 can (15 oz.) black beans, rinsed and drained
1 can (15 oz.) kidney beans, rinsed and drained
chopped cilantro and avocado for garnish if desired
  • Heat oil in a large saucepan over medium heat. Add the onion and garlic. Cook, stirring frequently, until onions are translucent. Stir in the pepper and cook for about 10 minutes, stirring often.
  • Sprinkle the chili powder and cumin over the pepper and onion and cook an additional 2 minutes, stirring often.
  • Add all of the remaining ingredients (except for the cilantro and avocado) and bring the mixture to a boil. Cover and cook until sweet potatoes are tender. (mine took about 25-30 minutes) 
  • Serve with cilantro and avocado if desired.
  • Note: The original recipe called for a scant 1/2 teaspoon of salt, but I didn't add it. I also used "no salt added" beans, making the recipe even more heart healthy.
  • Variation: (I'm going to try this next time.) Add 1/4 cup of quick cooking barley in with the rest of the ingredients.
Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset
This post is linked to Cookbook Sundays on Brenda's Canadian Kitchen and Seasonal Sunday at Real Sustenance.

    Monday, January 18, 2010

    Sweet Potato Pound Cake

    I love sweet potatoes. I love them baked the best, either plain or with a little bit of butter. Good sweet potatoes don't need much help in the sweetness department. (Unless you're talking sweet potato pie. My mama makes the best sweet potato pie in the universe. She leaves out all of those spices that make it a pumpkin pie "wannabe." But I digress.) This cake...sugar,spices and all... has me smitten. The orange juice glaze perfectly complements the spicy goodness of the sweet potatoes, and just makes me want another slice. Evil cake. Someone gave my mama the recipe and she shared it with me. It has sweet potatoes in it doesn't it? It just has to be good for you.

    Guess who took this picture? It's from a 4 year old's eye view!

    Sweet Potato Pound Cake
    (printable recipe)

    1 cup butter, softened
    2 cups sugar
    2 1/2 cups sweet potatoes, cooked and mashed
    4 eggs from happy hens
    3 cups flour
    1/2 tsp. salt
    2 tsp. baking powder
    1 tsp. baking soda
    1/2 tsp. nutmeg
    1 tsp. cinnamon
    1 tsp. vanilla extract
    2 tsp. lemon extract
    • Cream butter and sugar.
    • Add potatoes and beat until light and fluffy.
    • Add eggs, one at a time: beat well after adding each egg.
    • Add dry ingredients, then vanilla and lemon.
    • Beat well and pour into greased and floured tube pan.
    • Bake at 325 degrees or 1 hr. 15 minutes, or until golden brown.
    • Glaze with a mixture of 1 cup confectioners sugar and 2-3 tblsp. orange juice.
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