Black Bean and Sweet Potato Enchiladas

These enchiladas are also gluten free.

Ingredients

1 (15 ounce) can black beans, rinsed and drained
2 teaspoons minced garlic
2 Tablespoons fresh lime juice
2 cups cooked cubed sweet potatoes
1/3 cup crumbled goat cheese
1/2 cup roasted chopped green chilies
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 - 1/2 teaspoon cayenne pepper
1 diced fresh jalapeno
1 Fresco pepper, diced
1/8 cup chopped fresh cilantro leaves
Salt and Pepper to taste
1 16-ounce jar salsa verde
10 - 12 corn tortillas
1 cup shredded Mexican cheese mix or Monterey Jack cheese
Sliced avocado for garnish (optional)

Instructions

Preheat oven to 350 degrees.
Lightly cover bottom of baking dish with salsa verde. Mix together black beans, minced garlic, fresh lime juice, sweet potatoes, goat cheese, green chilies, cumin, chili powder, cayenne pepper, diced jalapeno and fresco pepper and cilantro leaves. Add salt and pepper to taste.
Warm tortillas in skillet or microwave to prevent breaking while filling.
Divide filling among tortillas, wrap and place in baking dish.
Top with remaining salsa verde and shredded cheese.
Bake for 20 - 25 minutes until bubbly.
Top with sliced avocado.

Slow Cooker Sweet Potatoes with Bacon

Everyone contributes to the Thanksgiving feast at our house. Many of the dishes that we enjoy are traditional recipes made year after year. But, sometimes, someone brings something new. This year, our friend, Jamie, made this dish. It was delicious and might turn out to be a new tradition.


Ingredients

4 pounds slender sweet potatoes, peeled and cut into 1-inch slices
1/2 cup frozen orange juice concentrate, thawed
4 Tablespoons butter, melted
3 Tablespoons light brown sugar
2 teaspoons kosher salt
2 teaspoons chopped fresh rosemary
2 teaspoons cornstarch
1 Tablespoon cold water
1/2 cup loosely packed fresh flat-leaf parsley, finely chopped
1 Tablespoon orange zest
2 cloves garlic, minced
6 slices bacon, cooked and crumbled

Instructions

Place sweet potatoes in a 5 - 6 quart slow cooker. Stir together orange juice concentrate with butter, brown sugar, salt and rosemary. Pour over the potatoes and stir to coat.
Cover and cook on low for 5.5 to 6 hours or until potatoes are tender.
Transfer potatoes to a serving dish, using a slotted spoon. Increase slow cooker to high. Whisk together cornstarch and 1 Tablespoon cold water until smooth. Whisk cornstarch mixture into cooking liquid in slow cooker. Cook, whisking constantly, 3 - 5 minutes or until sauce thickens. Spoon sauce over potatoes.
Stir together parsley, orange zest and garlic. Sprinkle potatoes with parsley mixture and crumbled bacon.

Streusel-Topped Sweet Potatoes

Ingredients

3 cans (16 ounces each) sweet potatoes in light syrup, drained and mashed
1/2 cup pancake syrup (such as Log Cabin)
1 teaspoon grated orange peel
1/3 cup flour
1/3 cup uncooked oatmeal
1/3 cup brown sugar
1/4 teaspoon cinnamon
1/4 cup butter
1/4 cup chopped pecans

Instructions

Preheat oven to 350 degrees. Mix mashed sweet potatoes, syrup and orange peel until well blended.
Spoon into 1.5 quart casserole.
Mix flour, oats, sugar and cinnamon in bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over sweet potato mixture. Bake 35 - 40 minutes.

Serves 8 - 10.

Roasted Harvest Vegetables

Roasting vegetables gives them a sweeter flavor. This is a wonderful combination of seasonal root vegetables that taste great when roasted.

Ingredients

4 carrots (about 3/4 pound) peeled, halved length-wise and cross-wise
2 sweet potatoes (about 1 pound) peeled and cut into 3 x 1/2 inch wedges
1 butternut squash (about 2 pounds) peeled, seeded, and cut into 3 x 1/2 inch wedges
8 garlic cloves in the shell.
2 Tablespoons olive oil
Coarse salt and pepper

Instructions

Preheat oven to 425 degrees. Divide carrots, sweet potatoes, butternut squash and garlic between two rimmed baking sheets. Toss each batch with 1 Tablespoon olive oil. Season with salt and pepper.
Roast until the vegetables are tender and starting to brown, about 25-30 minutes. Rotate baking sheets from top to bottom rack in oven half way through cooking.Peel garlic and return to vegetables.
Serve.

Sweet Potato Salad

Ingredients

2 pounds sweet potatoes
1 cup sliced red onion
1/2 cup fresh lime juice
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
2 cloves garlic
1/2 teaspoon fresh serrano pepper, seeded and finely chopped
1/2 cup crumbled crispy bacon

Ingredients

Place potatoes in large pot. Add enough water to cover them. Cover with lid and bring to boil. Cook until potatoes are easily pierced with knife - about 15-20 minutes.
Drain and allow to cool. Peel and cut into half inch slices.
In large bowl, toss potatoes and red onion together.
In small bowl, whisk together other ingredients. Pour dressing over vegetables and toss to coat.
Refrigerate several hours or overnight. Serve at room temperature.