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    Tuesday, January 30, 2018

    Stuffed Sweet Potaoes - Tacos Without Tortillas

    Kumera (Sweet Potato) is so popular
    All my Mother did with it,  when I was young was roast it.
    Part of the weekend Roast...Along with Roast Potatoes and Pumpkin
    But as we have evolved with our cooking skills, of course we have discovered  there are so many other ways to eat this beautiful vege…
    This version, the Mexican Way, I discovered this On The Epicurious Site
    Instead of stuffing Tortillas, just stuff the Kumera,
    It was delicious and the Family loved it
    And for you Gluten free people...excellent as well
    Oh by the way I used these Black Beans, I would suggest you find something similar for that authentic Mexican Taste
    2 medium sweet potatoes (about 250 gms each)
    1 tablespoon Olive Oil
    1 teaspoon kosher salt, divided
    1/2 teaspoon cayenne pepper, divided
    1/2 teaspoon ground cumin, divided

    1 Tablespoon Olive Oil
    1 red onion, coarsely chopped
    2 garlic cloves, finely chopped, divided
    1 400 gm can black beans, rinsed, drained
    3/4 cup vegetable broth
    1 ripe avocado
    3 tablespoons chopped coriander, divided
    2 tablespoons fresh lime juice, divided
    2 cups baby spinach
    50 gms creamy feta crumbled

    Tortilla chips (optional; for serving)

    Preheat oven to 200C
    Cut potatoes in half lengthwise.
    Toss with 1 tablespoon oil, 1/2 tsp. salt, 1/4 tsp. cayenne,
    and 1/4 tsp. cumin on a rimmed baking sheet.
    Arrange cut side up and roast until fork-tender, about 25 minutes.
    Meanwhile, heat 1 tablespoon oil in a medium skillet over medium heat
    Add onion and half of garlic and cook, stirring,
    until onion starts to release moisture and turns translucent, 2–3 minutes.
    Add beans, broth, 1/4 tsp. salt, and remaining 1/4 tsp. cayenne and 1/4 tsp. cumin and cook until liquid is reduced and beans soften, about 10 minutes.
    Meanwhile, mash avocado and remaining garlic in a medium bowl with a fork until smooth.
    Stir in 2 tablespoons coriander, 1 tablespoon lime juice, and remaining 1/4 tsp. salt.
    Add spinach and remaining 1 tablespoon lime juice to bean mixture.
    Continue to cook until spinach wilts, about 30 seconds.
    Using the back of a spoon, gently push down in centre of potato halves to create a divot.

    Spoon bean mixture into potato halves, then top evenly with 2 tablespoons avocado mixture,
    Crumble the Creamy Feta and remaining 1 tablespoon coriander
    Serve with tortilla chips, if using, and remaining avocado dip alongside.

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