Inspired by the signature sweetpotato dish at the acclaimed Cala restaurant in San Francisco, this simple, sublime recipe--created by Carolyn Jung of TheFoodGal.com--will make you look at sweetpotatoes in a whole different light. It features whole sweetpotatoes buried in ash, and roasted until blackened on the outside, and sweet, smoky, and luscious within. The flesh gets spread on warm tortillas with a dollop of creamy chipotle sauce. Sounds amazing, right? Visit Carolyn's site for the recipe.
Viewing entries tagged
Sweetpotatoes go great with Mexican flavors in general, and chiles in particular—and this recipe proves it. Use canned enchilada sauce or make your own. Either way, ole!
Chipotle Sweetpotato Enchiladas
Serves 4 to 6
1 1/4 pounds orange- or yellow-fleshed sweetpotatoes, or a combination, cut into 1/2-inch dice (about 4 cups)
1 green bell pepper or mild green chile pepper, such as poblano or pasilla, cut into 1/2-inch dice
2 chipotle peppers (from a can of chipotle peppers in adobo sauce), minced
1 tablespoon cooking oil, plus more for the baking pan
3/4 teaspoon salt
2 1/2 cups prepared red enchilada sauce
Twelve 6-inch flour or corn tortillas
One 15-ounce can black beans, drained
6 ounces queso fresco, feta, or chèvre (spreadable goat cheese), crumbled (about 1 1/3 cups)
3 scallions, sliced
2 tablespoons chopped fresh cilantro
Preheat the oven to 375°F.
In a large bowl, toss the sweetpotatoes, green pepper, chipotle pepper, oil, and salt. Transfer to a large rimmed baking sheet and bake until lightly browned and tender, about 20 minutes. (Leave the oven on.)
Coat a 9x13-inch casserole dish or baking pan with oil and set aside.
Working one tortilla at a time, spread 1 tablespoon of the enchilada sauce on a tortilla. (If using corn tortillas, warm each briefly in a skillet first, to make it soft and pliable.) Arrange 1/3 cup of the sweetpotato mixture down the center of the tortilla, then top with 1 1/2 tablespoons of the beans, and 1 tablespoon of the cheese. Roll up the tortilla and place it seam side down in the prepared casserole dish or baking pan. Repeat with the remaining tortillas, using all but about 1 1/2 cups of the sauce and 1/2 cup of the cheese. Pour the remaining enchilada sauce over the enchiladas and bake until heated through, about 25 minutes.
Sprinkle the enchiladas with the remaining cheese, the scallions, and the cilantro and serve.
Enjoy this sweet and only mildly spicy side dish, from Wish Upon A Dish, with grilled foods in the summer, braised meats in the fall and winter, and Easter ham or roast chicken in the spring. If by some miracle you have leftovers, toss ‘em in a salad.
Spicy Sweetpotatoes and Peas
Serves 4 to 6
1 tablespoon honey
1 chipotle pepper (from a can of chipotle peppers in adobo sauce), minced
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
3 tablespoons cider vinegar, divided
2 tablespoons cooking oil
1 1/4 pounds orange-fleshed sweetpotatoes, peeled and cut into 1/2-inch dice (about 4 cups)
1 onion, chopped
1/4 cup water
1 tablespoon unsalted butter
1/4 teaspoon salt
3/4 cup fresh or frozen peas
In a small bowl, combine the honey, chipotle, cardamom, cinnamon, and 2 tablespoons of the vinegar. Set aside.
In a large skillet over medium-low heat, warm the oil. Add the sweetpotatoes and cook, stirring occasionally, for 5 minutes. Increase the heat to medium-high and cook, stirring frequently to prevent sticking, for 5 minutes.
Add the onion, peas (if using fresh), water, butter, salt, and remaining 1 tablespoon of vinegar and cook, stirring frequently, until the onion begins to brown, about 5 minutes.
Add the honey mixture and peas (if using frozen) and cook, stirring constantly, until the vegetables are tender and heated through. Serve hot.