Commonwealth Kitchen

Cooking in Season With: Sweet Potatoes

 

 

Roasted Sweet Potatoes with spicy dipping sauce

 

Ingredients:

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2-3 sweet potatoes, peeled & cubed

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1 Tbsp. rosemary (dried or fresh)

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½ tsp. garlic powder

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½ tsp. paprika

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1-2 Tbsp. olive oil

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cayenne pepper to taste

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salt & pepper to taste

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ketchup

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mayonnaise

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Sriracha or hot sauce

 

Directions:

Preheat oven to 400 degrees. In a large bowl combine cubed potatoes, rosemary, garlic, paprika and lightly drizzle with olive oil to coat. Add cayenne, salt and pepper. Mix well and evenly spread on a baking sheet. Bake 20-25 minutes or until golden brown. For spicy mayo: Combine equal parts ketchup with equal parts mayonnaise and a few dashes of Sriracha or hot sauce. Mix well and serve in a small dipping dish with the sweet potatoes. Goes perfectly with meatloaf or burgers.

  

From our Readers:

 

Sweet Potato & Black Bean Salad

Susan Weir, Onancock, Va.

 

Ingredients:

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4 medium sweet potatoes, peeled and cubed

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1 medium red onion, chopped

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4 Tbsp. olive oil, divided

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2 medium jalapenos, seeded and roughly chopped

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1 clove garlic

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Juice of 2 medium limes

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15-oz. can black beans, rinsed and drained

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1 medium red pepper, finely chopped

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1 tsp. salt (optional)

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fresh ground pepper

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½ cup chopped cilantro

 

Preheat oven to 400 degrees. Place the sweet potatoes, onion and 2 tablespoons olive oil on a baking sheet, toss well. Bake, turning occasionally, until the edges brown, 30-40 minutes. Place jalapenos, garlic, lime juice, and 2 tablespoons olive oil in blender or food processor and process until blended. Place warm sweet potatoes and onions, beans, and bell pepper in a large bowl. Add dressing, salt and pepper. Toss well. Top with cilantro and serve warm.

From our Readers:

Cinnamon Ripple

Sweet Potato Cake

Yvonne Burnette, Sutherland, Va.

 

Ingredients:

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½ cup firmly packed brown sugar

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½ cup chopped pecans

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2 tsp. cinnamon, divided

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1 cup margarine, softened

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2 cups sugar

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4 large eggs

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1½ cups sour cream

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1 cup mashed, cooked sweet potatoes

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1 tsp. vanilla

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3 cups flour

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2 tsp. baking soda

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1 tsp. salt

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¼ tsp. nutmeg

 

Directions: Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt pan. In a small bowl, combine brown sugar, pecans and 1 tsp. cinnamon; set aside. In a large bowl, combine margarine, sugar, eggs, sour cream, sweet potatoes and vanilla. Combine dry ingredients, including remaining 1 tsp. cinnamon, and stir into mixture. Pour half of batter into prepared pan. Sprinkle evenly with brown sugar mixture. Spoon remaining batter over streusel. Bake 1 hour 30 minutes or until a toothpick inserted in the center comes out clean. Cool before serving. 

Southwest SweetPotatoChili

 

An easy, comfort meal that can be thrown together in the morning from ingredients mostly on hand.

 

Ingredients:

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1 Tbsp. olive oil

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1 small onion, diced

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2 garlic cloves, minced

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4-oz. can diced green chilies

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1 medium sweet potato, diced

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15-oz. can corn kernels, drained

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15-oz. can black beans, drained

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6-oz. can tomato paste

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2 15-oz. cans fired roasted (or any flavor) diced tomatoes

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2 cups low sodium vegetable broth

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1 Tbsp.honey

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1 Tbsp. chili powder

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1 tsp. cumin

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¼ tsp. cayenne powder

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¼ tsp. salt and pepper, or to taste

 

Directions:

Heat oil in a skillet. Saute onion, garlic and chilies for 3 minutes. Add onion mixture and the rest of the ingredients to slow cooker. Cook on low for 6-8 hours. With a blender or hand blender, puree 1⁄3 of soup to help thicken.

 

Suggested toppings: Sour cream, cilantro, hot sauce, lime juice, tortilla chips, sliced avocado or shredded cheese.

Send us your recipes!

 

Your recipe contributions featuring these seasonal ingredients are welcomed for use in upcoming issues: greens (collards, kale and spinach), strawberries, watermelon, tomatoes, corn, summer squash, winter squash, recipes using the grill and Virginia seafood/shellfish.

 

Please email submissions to

commonwealthkitchen@co-opliving.com or mail them to Commonwealth Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340.

All published submissions will receive a $20 Walmart gift card. 

 

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