Dinner, Mexican, Poultry, Savory

Stuffed Sweet Potatoes

 

00000img_00000_burst20200417172959541_coverThis is a fun, nutrient-dense dinner that I wish I had thought to make before.  It looks like you are eating pub-food, but in reality, it is a hearty dinner.  Like any “stuffed” recipe, this can be tailored to your taste or dietary restrictions.  I made it with chicken because you always need to come up with creative ways of cooking chicken breast; you can most certainly make it with ground beef or add no animal protein at all.   This particular version has Mexican flavors.  Personally, I think the spiciness to chilies pair really well with the sweetness of the potatoes.  It is also an easy recipe as it uses ingredients that probably already have in your pantry/fridge.  Here is what you will need:

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Ingredients:

2, medium-sized sweet potatoes, thoroughly scrubbed and cleaned

4, thin chicken breast slices or 1 big chicken breast.

1 bunch of scallions, about 8 stalks– chopped.  Use half for cooking and half for garnish

3 Tbsp of black beans from a 15oz can

3 Tbsp of sweet corn from a 15oz can

1 medium-sized jalapeno, dice half of the pepper for cooking and slice the remaining half for garnish

1 tsp of cumin

1 tsp of garlic powder

1/2 tsp salt, plus more for sprinkling

1/2 tsp chipotle chili powder

1/4 cup of store-bought salsa (spice level of your choice, I used “hot”)

1/4 cup water

1Tbsp of olive oil, plus more for drizzling

Cheese and avocado slices for garnish

Method:

Preheat oven to 400F

Scrub and wash the sweet potatoes and cut them in half, lengthwise.

Drizzle with olive oil, sprinkle with some salt and bake in the oven for 30 minutes.

During the last 9 minutes of baking, add in the chicken breasts.  The goal is to get them par-cooked so as to shred the meat.  You might have to adjust the cook-time depending on the size and thickness of your chicken breast.

Let the chicken and the sweet potatoes cool for about 5 minutes or until you are comfortable handling them.  Using a spoon, scoop out the flesh from the sweet potatoes, leaving a little bit left on the skin.

Using a fork, shred the chicken.  You will end up with approximately, 3/4 to 1 cup of shredded chicken.

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Heat 1 Tbsp of olive oil in a skillet and add scallions, jalapenos, and all the spices.  Stir everything around in the pan to incorporate and then add the chicken and the sweet potato.  Continue stirring till everything is completely covered in the spice mixture.

Add the corn, beans, salsa, and water, and continue to cook on medium-high heat for 5-7 minutes.

During these five minutes, stick the potato skins back in the 400F oven to crisp up slightly.  If you want the skin to be more crisp, consider increasing the baking temperature and roasting for a little bit longer.

Fill the potato skins with the chicken mixture, I still had some of the mixture leftover.

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After filling the skin, top with as much cheese as you like and serve piping hot with a garnish of scallions, sliced jalapenos, and sliced avocadoes.

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Savory, Sides

Roasted Sweet Potatoes

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A recipe for a super simple side.  In fact, it is hardly a recipe since I never measure the ingredients.   It also has also appealed to the palette of a certain “non-sweet-potato-fan”.  Give it a shot, maybe the even the pickiest of eaters in your house will enjoy it!

Things you will need:

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3 large sweet potatoes, cubed

Olive oil, honey, salt, pepper, pumpkin pie spice (or Cinnamon) and smoked paprika (use as much of each as you like).  I am heavy handed with the paprika–it is such a striking contrast to the sweetness from the potato and the honey.

Mix all the ingredients together.

Spread on a tin-foil lined baking sheet

Bake at 400F for 20-25mins, till the sweet potatoes are brown and soft

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Serve as a side or toss into a salad.

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Dinner, Meat, Sides

Pork Chops with Blackberry Balsamic Sauce and Roasted Sweet Potatoes

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My mom had never had sweet potatoes and that needed to be changed.  This is more of a fall menu, perfect on a crisp October evening, but since my mom was visiting, August just had to do.  This meal would pair well with a nice red or even with some pumpkin beer.   I hope you all enjoy this meal–I know my mom loved it !

Blackberry Balsamic Sauce:

1 pint of fresh blackberries
1 Tbsp water
1 Tbsp good quality aged balsamic vinegar
1 sprig fresh rosemary
optional – about 2/3 tsp cornstarch in 1 Tbsp water

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Pork chops:

Sprinkle with salt pepper and Chinese five spice and grill till cooked through.

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Sweet Potatoes:

2 pounds sweet potatoes, about 3 large ones

1/4 cup olive or other vegetable oil

1-2 Tbsp brown sugar

1 Tbsp salt

1-2 Tbsp spice or spice combination of your choice: chipotle powder.

Preheat oven to 450°F. (For more crispiness, preheat your oven to 500°F.)

Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into cubes.

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Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Use your hands to mix well, so all pieces are coated with oil and spices.

Spread the sweet potatoes out in a single layer on a baking sheet; the oil they are coated with should keep them from sticking to the pan. If you are trying to cut fat, reduce the oil to 2 Tbsp and use a non-stick coating on the baking sheet.

Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.

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