Roasted Sweet Potatoes with spicy dipping sauce
Ingredients:
|
2-3 sweet potatoes, peeled & cubed
|
|
1 Tbsp. rosemary (dried or fresh)
|
|
½ tsp. garlic powder
|
|
½ tsp. paprika
|
|
1-2 Tbsp. olive oil
|
|
cayenne pepper to taste
|
|
salt & pepper to taste
|
|
ketchup
|
|
mayonnaise
|
|
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:
|
4 medium sweet potatoes, peeled and
cubed
|
|
1 medium red onion, chopped
|
|
4 Tbsp. olive oil, divided
|
|
2 medium jalapenos, seeded and roughly
chopped
|
|
1 clove garlic
|
|
Juice of 2 medium limes
|
|
15-oz. can black beans, rinsed and
drained
|
|
1 medium red pepper, finely chopped
|
|
1 tsp. salt (optional)
|
|
fresh ground pepper
|
|
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:
|
½ cup firmly packed brown sugar
|
|
½ cup chopped pecans
|
|
2 tsp. cinnamon, divided
|
|
1 cup margarine, softened
|
|
2 cups sugar
|
|
4 large eggs
|
|
1½ cups sour cream
|
|
1 cup mashed, cooked sweet potatoes
|
|
1 tsp. vanilla
|
|
3 cups flour
|
|
2 tsp. baking soda
|
|
1 tsp. salt
|
|
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 Sweet Potato Chili
An easy, comfort meal that can be thrown together in
the morning from ingredients mostly on hand.
Ingredients:
|
1 Tbsp. olive oil
|
|
1 small onion, diced
|
|
2 garlic cloves, minced
|
|
4-oz. can diced green chilies
|
|
1 medium sweet potato, diced
|
|
15-oz. can corn kernels, drained
|
|
15-oz. can black beans, drained
|
|
6-oz. can tomato paste
|
|
2 15-oz. cans fired roasted (or any
flavor) diced tomatoes
|
|
2 cups low sodium vegetable broth
|
|
1 Tbsp. honey
|
|
1 Tbsp. chili powder
|
|
1 tsp. cumin
|
|
¼ tsp. cayenne powder
|
|
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
[email protected] 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.