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Posts Tagged ‘chili topped sweet potatoes’

Sometimes, trying to figure out what to make for dinner is harder than actually making it.  There are endless possibilities!  I usually surf the web, or peruse my cookbooks.  I always try to make something that I’m “in the mood for”, but sometimes, I just don’t know what that is.  Then, there are times, when I find a recipe & just know I have to try it!  That is what happened when I found this recipe for Tex-Mex Chili Topped Sweet Potatoes.  I knew I had to make it.  Adam and I love chili and sweet potatoes, so how this not be love?  It was hearty, spicy, colorful, and tasty.  It was everything I hoped it would be.  Trouble is, we had leftovers…

It was so hearty and flavorful, we each only had one serving.  The problem being, I had two already cooked sweet potatoes on my hands, and a good amount of chili leftover. The next day I had sudden realization of what I was going to do!   Soup!  I cut up the leftover sweet potatoes, threw in the chili, added water, adjusted the spices, and the result was a delicious, comforting soup!

I, again, have succeeded in using up leftovers!  I am feeling pretty proud of myself.

Chili-Topped Sweet Potatoes
adapted from A Year in the Kitchen
Printable Recipe

4 sweet potatoes, scrubbed
1 red onion, diced
3 garlic cloves, minced
1 red pepper, diced
Salt and pepper
1 15 oz. can diced tomatoes (with green chilis, lime, cilantro, etc. if preferred)
1 heaping tsp. chili powder
1 heaping tsp. cumin
1/2 heaping tsp. coriander
1/2 heaping tsp. smoked paprika
1/8 – 1/4 chipotle powder (or 1 chipotle pepper diced)
Sprinkle of cayenne powder
1 can dark red kidney beans, drained
1/4 cup minced cilantro
1/4 cup shredded cheese (I used pepper jack)

Preheat oven to 400 degrees F.  Pierce potatoes with a fork all over and place directly on oven rack.  Bake for 45 minutes to an hour, depending on the size.

Heat a pot over medium heat, add 1 TBS olive oil.  Add onion and red pepper, season with salt and pepper, and saute until softened, about 5-7 minutes.  Add garlic, and saute for 1 minute until fragrant.  Add tomatoes, spices, cilantro, and kidney beans.  Bring to a simmer, stir and cook for about 20 minutes.  Taste, adjust seasonings.  Cut potatoes in half, plate, and top with chili, a sprinkle of cilantro, and cheese.  Enjoy!

Spicy Sweet Potato and Black Bean Soup
by Anne
2 cooked sweet potatoes
1/2 recipe for chili (from Chili-Topped Sweet Potatoes)
1-2 cups water
Cut sweet potatoes into cubes.  Place sweet potatoes, chili, and water in a pot.  Cook until some of the liquid has cooked off.  Taste, adjust spices, and enjoy with cheese or a sprinkle of cilantro.
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