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Gaby's Sweetpotato Nachos

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Gaby's Sweetpotato Nachos

Our friend Gaby has created yet another irresistible California Sweetpotato recipe. Perfect for Halloween parties and fall gatherings, these nachos pack a ton of great nutrients, flavor and color, without all that scary stuff. Leave the scaring to the ghouls. 

Sweetpotato Nachos

INGREDIENTS

2 pounds (3 to 4 medium) California sweetpotatoes
2 tablespoons olive oil
1 teaspoon chili powder
Coarse salt and ground pepper
2 cups shredded cheddar and pepper jack cheese
1 cup black beans
2 corn on the cob, sliced
Scallions
Cilantro
1 cup guacamole
pico de gallo
sour cream

INSTRUCTIONS

  • Preheat the oven to 425 degrees.

  • Cut each California sweetpotato lengthwise into 8 wedges; halve long wedges crosswise.

  • On a large rimmed baking sheet lined with parchment paper, toss sweetpotatoes with oil, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges, cut sides down. Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt if needed.

  • Lay the wedges on a baking sheet and pile them high with cheese, beans and corn. Transfer the baking dish back into the oven and bake for a few minutes until the cheese is melted.

  • Remove the baking sheet from the oven and top the sweetpotatoes with the, scallions, cilantro, guacamole, salsa and sour cream.

  • Serve immediately.

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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Gaby's Sweetpotato, Corn and Feta Salad

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Gaby's Sweetpotato, Corn and Feta Salad

Another amazing salad idea brought to you by one of our favorite blogs, What's Gaby Cooking? As summer fast approaches, it's a great time to start thinking about Sweetpotatoes in refreshing dishes that pair perfectly with sunshine and relaxation!

INGREDIENTS

4 red California sweetpotatoes, skin removed and cut into ¾ inch cubes
2 tablespoons olive oil
kosher salt and freshly cracked black pepper.
3 pieces corn on the cob
½ cup crumbled feta
fresh dill
Lemon Vinaigrette
1 lemon, juiced
2 teaspoons champagne vinegar
1/3 cup olive oil
kosher salt to taste

 

INSTRUCTIONS

  1. Preheat a gas or charcoal grill to medium high heat.

  2. In a medium bowl, combine the cubed California sweetpotatoes, olive oil, salt and pepper and toss to combine.

  3. Tear 4 large sheets of aluminum foil, about 16 inches long each. Divide the sweetpotato mixture amongst the 4 sheets of aluminum foil and fold the sides up on both ends so you create a securely wrapped parcel for the potatoes.

  4. Place the 4 parcels on the grill and cover. Let the potatoes cook for about 7-8 minutes on each side. When flipping the potato parcels, be sure to use a pair of tongs and a spatula so the parcels stay intact.

  5. Once the sweetpotatoes are fully cooked and fork tender, carefully remove the sweetpotato parcels from the grill and transfer the sweetpotatoes to a bowl.

  6. Brush the cob on the cob with olive oil and transfer to the grill. Cook until slightly blackened. Remove the corn from the kernel and add to the bowl of sweetpotatoes. Add the feta cheese and fresh dill and toss to combine.

  7. Whisk together the ingredients for the lemon vinaigrette and drizzle a little bit on top of the sweetpotatoes, tasting and adding more if needed. Adjust salt and pepper and serve.

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Loaded Southwestern Quinoa Sweetpotatoes

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Loaded Southwestern Quinoa Sweetpotatoes

Bring your “A” game to the kitchen table and come fully prepared for your guests to be grabbing for seconds with MJ and Hungry Man’s Loaded Southwestern Quinoa Sweetpotatoes. This sweetpotato dish is locked and loaded with chicken, black beans, corn, quinoa  and more! 

Ingredients

8 California sweetpotatoes, washed & scrubbed

1 cup quinoa (I used ½ cup white & ½ cup red)

1 cup shredded rotisserie chicken

1 (15 oz) can low-sodium black beans, rinsed & drained

1 cup frozen corn, thawed

1 (10 oz) can Rotel (diced tomatoes w/ lime juice & cilantro)

1 tsp cumin

½ tsp salt & pepper

1 Tbs fresh lime juice

1 cup Mexican blend cheese

Cilantro for topping

Instructions

Preheat oven to 400ºF. Pierce sweetpotatoes with fork and wrap individually in foil. Bake for 45-50 min, or until fork tender.

1.       In the meanwhile, cook quinoa. Once cooked, add to large mixing bowl along with rest of ingredients, except for cheese and cilantro.

2.       Once potatoes are done, take them out of the oven and wait until they cool slightly, about 5 minutes. (leave the oven on). Slice in half lengthwise and stuff with generous amount of quinoa filling. Top with cheese and place back in the oven and bake until cheese melts, about 5 minutes.

3.       Top with cilantro and more lime juice, if you'd like, and dig in!

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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