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tomato

Grilled Sweetpotato Tacos with Queso Fresco and Cucumber-Tomato Salsa

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Grilled Sweetpotato Tacos with Queso Fresco and Cucumber-Tomato Salsa

Grilled sweetpotato wedges are delicious alongside burgers, hot dogs, or anything else off the grate, but they’re also great as a featured ingredient in tacos, salads, and sandwiches. Here, they’re dusted with Mexican spices, then tucked into tortillas and topped with creamy cheese, crunchy lettuce, and fresh salsa. Add a watermelon wedge or a side of grilled peppers, and you’ve got a near-perfect summer meal!

Grilled Sweetpotato Tacos with Queso Fresco and Cucumber-Tomato Salsa

Grilled Sweetpotato Tacos with Queso Fresco and Cucumber-Tomato Salsa

Serves 4

Ingredients:
2 to 3 limes, divided
1 cup 1/4-inch diced tomatoes
1/2 cup 1/4-inch diced cucumber
1/4 cup 1/4-inch diced red onion
2 tablespoons chopped fresh cilantro
1 jalapeno, stemmed, seeded, and minced
2 cloves garlic, minced
1 pound yellow- or orange-fleshed sweetpotatoes, cut lengthwise into 3/4-inch wedges
1 1/2 tablespoons olive oil
1 teaspoon salt, plus more to taste
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Eight 6- or 8-inch corn or flour tortillas
3/4 cup crumbled queso fresco (see notes)
1 cup shredded iceberg lettuce or green cabbage
Hot sauce, for serving (optional)

Instructions:

  1. Squeeze one or two of the limes to yield 2 tablespoons of juice. In a medium bowl, combine the lime juice, tomatoes, cucumber, onion, cilantro, jalapeno, and garlic. Add salt to taste and set aside. Cut the remaining lime into wedges and set aside.

  2. Heat a grill to medium-high.

  3. Meanwhile, in a large bowl, combine the sweetpotatoes, oil, salt, coriander, chili powder, and cumin. Wrap the tortillas in foil.

  4. Arrange the sweetpotatoes on the grill and cook until lightly charred and tender, 6 to 8 minutes, turning halfway through. Place the tortillas on a cooler part of the grill and cook until warm, 5 to 8 minutes.

  5. Arrange the tortillas on plates or a platter and top with the sweetpotatoes, queso fresco, lettuce or cabbage, and salsa. Serve with the lime wedges and hot sauce, if using, on the side.

Notes: Look for queso fresco in the Mexican cheese section of your supermarket. If you can’t find it, substitute crumbled feta or goat cheese.

To make this simple recipe even more so, omit the first seven ingredients and the first step of the instructions, and substitute one lime, cut into wedges for serving, and two cups of store bought salsa.

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Sweetpotato Toast Galore!

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Sweetpotato Toast Galore!

Sweetpotato Toast—it’s a thing! You can definitely cook slices of sweetpotato in your toaster, just like you do with toast, then top them in a million different ways—just like you do with toast! The only limit is your imagination. Here are a few of our favorites.

Sweetpotato Toast Galore! made with California Sweetpotatoes

Each variation serves 1

Ingredients:

For Sweetpotato Toast with Avocado, Poached Egg, and Sriracha

1 slice sweetpotato (about 1/4-inch thick)
1/4 small avocado
1 egg, poached
Salt, to taste
Sriracha or other hot sauce, to taste

For Sweetpotato Toast with Cream Cheese, Maple Syrup, and Dates

1 slice sweetpotato (about 1/4-inch thick)
2 tablespoons cream cheese
2 or 3 dates, halved or quartered
1 1/2 teaspoons pumpkin seeds or pepitas, toasted
Maple syrup, to taste

For Sweetpotato and Tomato Bruschetta

1 slice sweetpotato (about 1/4-inch thick)
1/2 tomato
1 tablespoon olive oil
1 1/2 teaspoons chopped fresh basil
1 clove garlic, minced
Salt, to taste

Instructions:

  1. To make the toast variations, cook the sweetpotato in your toaster or toaster oven as you would a piece of bread, using the most well-done setting, until tender (you might have to do this 2 times). Transfer the sweetpotato to a plate, add the toppings, and enjoy.

  2. To make the bruschetta variation, cook the sweetpotato as directed above. Meanwhile, in a small bowl, combine the remaining ingredients. Transfer the sweetpotato to a plate, top with the tomato mixture, and enjoy.

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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Sweetpotato Manicotti

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Sweetpotato Manicotti

2 California Sweetpotatoes, peeled and cut into 1 inch cubes

24 oz part-skim ricotta

1 container of manicotti noodles (whole-grain if you can find it)

¼ cup parsley, chopped

1 tbsp garlic, chopped

20 oz tomato puree, seasoned with salt, pepper and garlic (use tomato puree or diced tomatoes versus store bought tomato sauces which have added sugar – esp since you already have sweetness from the sweetpotato)

Extra virgin olive oil

¼ cup shaved parmesan cheese

Salt and pepper to taste

Serves: 6-8
Prep time: approx. 70 min.

Directions:

Preheat oven to 425. Drizzle sweetpotatoes with olive oil and sprinkle with salt and pepper. Toss then and lay onto a baking sheet and roast for 30 minutes. Meanwhile, cook manicotti according to directions (ours was 6 min for al dente). Remove manicotti and set on wire rack to drain. Once sweetpotatoes are roasted, mash them and place into a large mixing bowl. Turn oven down to 400. Add ricotta, parsley, garlic, salt and pepper to taste. Don’t over mix – keep small chunks of sweetpotato in mixture. Using a skinny spoon or knife, stuff manicotti with filling and place on the counter. Drizzle olive oil into 2 medium size Pyrex baking dishes. Add ½ of the tomato puree to the dishes. Add manicotti so they’re snug in the dishes. Pour the rest of the puree over the manicotti. Top with shaved parmesan cheese and place and cover with tin foil. Bake for 30 minutes. At 30 minutes, if desired, put the oven on broil, remove foil and broil for 2 minutes, just until cheese starts to brown. Remove from oven carefully and let rest 5 minutes. Enjoy with a green salad.

Recipe courtesy of 30 Seconds with A&J

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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