Lazy Dinner: Vegetarian Chili Stuffed Sweet Potatoes

May 04, 2009 By: Megabeth Category: Main Dishes

Vegetarian Chili Stuffed Sweet Potatoes
After a lot of recent travel, I obviously did not feel like spending time in the kitchen. I stared into my pantry and tried to whip together things that I have on hand and came up with Vegetarian Chili Stuffed Sweet Potatoes. And, honestly, it was really good, easy to make and easy to clean up after. Just what I was looking for…

Vegetarian Chili Stuffed Sweet Potatoes
1 15-oz can, vegetarian chili (or homemade vegetarian chili)
2 sweet potatoes
Greek yogurt

I scrubbed two sweet potatoes, poked them a few times with a fork. Set them in the microwave for about 6 to 8 minutes.

I then heated up the chili in the microwave. Meanwhile, I sliced open the potatoes. I used a fork to “mush up” the insides and pushed the potatoes to the sides of the skin to make room for the chili.

Once the chili was cooked, I spooned it inside the potatoes and added a little Greek yogurt on the top.

Sesame-Roasted Sweet Potato Wedges with Broccoli

March 15, 2009 By: Megabeth Category: Main Dishes

After a week of eating food on the road, I was looking forward to a home cooked meal. However, since I was a bit jet lagged, I wanted something that was easy to make. After a few chops with a knife and a few turns of a whisk, I had a really good meal to welcome me home. The broccoli comes out very crispy and the sweet potatoes are crisp on the outside and soft on the inside. (I would probably omit the green onions the next time I make this because the roasting caused them to release some eye watering “fumes” of some sort. I wasn’t troubled by it but my in-house taste tester was.)

Sesame-Roasted Sweet Potato Wedges with Broccoli
Vegetarian Times Issue: January 1, 2009

  • 4 cups bite-size broccoli florets, halved lengthwise
  • 2 small sweet potatoes, each cut into 16 wedges (1 lb.)
  • 6 green onions, each cut into 4 segments
  • 3 Tbs. toasted sesame oil, divided
  • ¼ tsp. coarse salt
  • 2 Tbs. orange juice
  • 2 Tbs. low-sodium tamari or soy sauce
  • 1 Tbs. rice vinegar
  • 1 Tbs. mirin
  • 1 Tbs. toasted sesame seeds
  • 2 tsp. grated fresh ginger
  • 1 clove garlic, minced (1 tsp.)
  • 6 cups baby spinach (8 oz.)

Preheat oven to 450°F. Place broccoli, sweet potato wedges, and green onions in large bowl. Add 2 Tbs. sesame oil and salt; toss wellto coat. Spread vegetables on baking sheet, and roast 20 minutes, turning with spatula 2 or 3 times. Increase oven temperature to 500°F. Roast vegetables 10 minutes more, or until tender and browned.

Oven Roasted Sweet Potatoes and Broccoli

Meanwhile, whisk together orange juice, tamari, rice vinegar, mirin, sesame seeds, ginger, garlic, and remaining 1 Tbs. sesame oil in small bowl.

Oven Roasted Sweet Potatoes and Broccoli

Place spinach in large serving bowl, add roasted vegetables and orange juice mixture, and toss well to mix.

Oven Roasted Sweet Potatoes and Broccoli

Oven Roasted Sweet Potatoes and Broccoli

Santa Fe Sweet Potato Corn Salad

October 25, 2008 By: Megabeth Category: Salads, Side Dishes

In an effort to test out some recipes for potlucks and make ahead dishes for Thanksgiving dinner, I went on the hunt for a good sweet potato recipe. I came across a recipe for Santa Fe Sweet Potato Corn Salad. The recipe comes from the North Carolina Sweet Potato Commission website. According to the NCSPC,

The Nutrition Action Health Letter rated 58 vegetables by adding up the percentages of USRDA for six nutrients (Vitamins A and C, folate, iron, copper, and calcium), plus fiber. Sweet Potatoes topped the list with a whopping 582 points; its nearest competitor, a raw carrot came in at 434.

Way to go, sweet potato!

Santa Fe Sweet Potato Corn Salad
NC Sweet Potatoes

1/4 cup olive oil
2 teaspoons red wine vinegar
2 teaspoons balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
1 1/2 cups peeled, diced sweet potatoes (one 8-10 ounce sweet potato)
1 cup frozen corn
1 can (15 ounce) black beans, rinsed and drained
1/4 cup finely chopped red onion [I omitted the onions]
1/4 cup crumbled feta cheese [I used a sheep’s milk feta]
1/4 cup chopped fresh parsley (or cilantro)
1 fresh jalapeno pepper, seeded and finely chopped (optional) [I used a dash of cayenne pepper instead.]

To prepare dressing, whisk oil, vinegars, mustard, lemon juice and seasonings in a small bowl until well blended. Set aside.

Bring a large pot of water to a boil. Add sweet potatoes and corn and cook for 3 minutes until tender. Drain and cool.

In a medium glass bowl mix sweet potatoes and corn with black beans, onion, cheese and parsley. Toss with dressing. Refrigerate at least 1 hour to blend flavors.

It turns out that this recipe was quite easy to make and the longer it has a chance to marinate, the better the flavor becomes. However, this salad was so good that several heaping spoonfuls were “taste tested” prior to placing it in the refrigerator. It’s colorful presentation would be a great addition to any dinner table or potluck spread.

Sweet Potato, Corn and Black Bean Burritos

August 11, 2008 By: Megabeth Category: Main Dishes

Sweet potatoes are not part of my normal repertoire. Mexican food is. So, this recipe was perfect for me to try.

The original recipe comes from Moosewood Restaurant Low-Fat Cooking. I adjusted it based on not only taste but also what I had on hand.

Sweet Potato, Black Bean and Corn Burritos

– 2 large sweet potatoes
– 2 15-oz cans organic black beans, drained
– 1 15-oz can organic yellow corn, drained
– 2 1/2 teaspoons cumin
– 2 1/2 teaspoons coriander
– salt, to taste
– shredded cheddar cheese
– 2 Tablespoons fresh lemon juice

– Peel sweet potatoes and cut into cubes. Place cubes in medium saucepan and cover potatoes with water. Cover pan and bring water to a boil and then simmer for about 15 minutes until sweet potatoes soften.

– Meanwhile, put some olive oil in a small sauce pan and saute garlic. (If you like onions, saute some onions along with the garlic.) Reduce heat to medium. Add black beans, coriander, cumin and salt. Stir to combine. Beans will become mushier as they heat up. For a smoother consistency throughout the burritto, mash beans with potato masher. Otherwise, leave as-is. Add corn and lemon juice. Stir to combine. Set-aside.

– Once sweet potatoes are done and drain water. Put in bowl and mash with potato masher.

– Add bean and corn mixture to mashed sweet potatoes. Stir to combine.

– Lightly oil, with cooking spray, a baking pan. Place some filling in middle of each tortilla and sprinkle with cheese. Don’t overfill the burritos or they’ll ooze all over the place once you roll them up.

– Roll-up burrito and place seam side down in the baking pan.

– Cover pan with foil and place in pre-heated 350 degree oven. Leave in oven until heated through – about 20-25 minutes. Serve with salsa and sour cream or just as-is.

I considered adding some jalepenos but I’m glad I didn’t. These burritos had an almost gentle and sweet taste as cumin and coriander added a delicate flavor. Anything spicy would through the burrito out of taste balance. This recipe was given an enthusiastic thumbs-up by my in-house taster and burrito eating efficianado.

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