Category Archives: sweet potato

Obligatory Cinco de Mayo post

Seriously though, who doesn’t love Cinco de Mayo at least a little bit? An excuse to eat Mexican food and drink Margs? Deal. In fact, in college, my roommates and I were so fond of Cinco de Mayo, that we also celebrated Doce de Mayo, so we had an excuse to do it all over again the following weekend (a decision I think some of us were regretting the following morning).

I haven’t quite decided how I am going to spend it this year, but I know it started with these tacos. And that it is going to continue with burritos and street beers (Tecate, of course) for lunch tomorrow, per the request of a dear Mexican friend of mine. And these tacos were so good, that it might end with them as well. And since they are filled with only good things, I can eat them to my hearts content!

And then complain about how full I am… :-/

Filled with nutrients, that is! As luck would have it (well there is nothing lucky about it, nature knows exactly what its doing), sweet potatoes are actually the bomb diggity. One of the bomb diggityest, I would dare to say. Let’s work through it. First you see the sweet potato, and how orange it is… that right there is a good sign (the more colorful your vegetable, the better). Underneath that pleasing orange hue resides a great store of vitamin A, which helps your body regulate an innumerable list of important processes (a lab in my department has studied this extensively). Everyone knows how good vitamin A is for your eyes, but it is so much more than that! It literally helps your brain function. Mice that have a vitamin A deficiency are, to use a scientific term, dumb. They have trouble learning, orienting themselves, etc. Oh, and they are overweight too. Now, once your body takes up all the vitamins and cofactors, it is left with fiber, that then goes into the gastrointestinal track to act as fertilizer for your gut micro biome, the forgotten organ that you want to keep happy… but more on that another day.

So put down those french fries, and give the sweet potato a try! Preferably delivered to your mouth in these delicious tacos topped with a fresh mexican succotash (do people even eat succotash anymore?!) 🙂

Happy Cinco de Mayo!

 
Sweet Potato Tacos
Materials:
For the tacos
  • olive oil
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, crushed
  • 1 1/2 tablespoons taco seasoning
  • 1 sweet potato, diced
  • 1 can black beans, drained and rinsed
For the succotash
  • 1 cup lima beans, cooked
  • kernels from 1 ear corn
  • 2 tomatoes, diced
  • juice from 1 lemon (or lime)
  • 1/2 red onion, diced
  • 1/2 avocado, diced
  • 2 tablespoon fresh mint, minced
  • salt and pepper to taste
Methods:
  1. Heat up some olive oil in medium nonstick skillet over medium-high heat.
  2. Add the ginger and garlic and sauté for about 1 minute.
  3. Add the taco seasoning and cook for additional minute.
  4. Add the sweet potato and cook for about 10 minutes, stirring occasionally.
  5. Stir in the black beans and cook for additional 5 minutes, until the sweet potato is fully cooked.
  6. In the meantime, toss together all the ingredients for the succotash.
  7. To assemble: briefly heat tortilla either in microwave for 30 seconds or in dry skillet, top with sweet potato and beans, and spoon on succotash.
  8. Enjoy!
    • May a suggest with a side of margarita?

Everyday i’m stew eating

(I hope that the title is being sung to the correct tune… as a hint, here are other things I enjoy doing everyday: shuffling… and especially, snuggling :-))

Well here you have it. Another stew. I just couldn’t help myself, I have had stew on the brain. I have been craving it. And I want so badly to share some stew with you.

I flagged this African peanut stew a while back and yesterday seemed like the perfect day for some stew eating. I have some food from this past weekend that I am looking forward to sharing, but this stew skipped straight to the top of the list. Sharing stew with you will always be at the top of my list.

This stew turned out to be warm, comforting, a little spicy, and then a little of everything else I needed it to be. It was sweet, but packed a little bit of a punch. It was a breeze to throw together, and has no crazy exotic ingredients, so you may even already have everything you need for this recipe! And if you can ignore for a minute that the broth looks a little like toilet water (why does she use words like “toilet water” on a food blog?), the colors of this stew are really quite stunning… the way the orange pops against the green. You know I love my accent colors, and this stew gave me just that :-). Serious noms.

African Peanut Stew with Sweet Potatoes and Spinach 
Adapted from Naturally Ella
Materials:
  • olive oil
  • 1/2 medium onion, diced
  • 3 gloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/2 teaspoon clove
  • 1/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • 1 carrot, diced
  • 1 medium sweet potato, cut into 1/2″ dice
  • 2 1/2 cups vegetable broth
  • 1 tablespoon agave nectar
  • 2 tablespoons peanut butter
  • 3 cups spinach, chopped (I cheated and used 1 package of frozen spinach)
Methods:
  1. Heat the olive oil in pot over medium heat.
  2. Add the onions and sauté for about 5 minutes.
  3. Add the garlic and ginger and continue sautéing for another 2 minutes.
  4. Stir in the spices, and cook for additional 1-2 minutes, until everything is nice and fragrant.
  5. Add the carrot, sweet potato, broth, and honey and bring to a boil and then reduce to a simmer.
  6. Stir in the peanut butter and let stew for about 15 minutes.
  7. Add in the spinach, and stir just until wilted.
  8. Enjoy!
    • This would be great over some brown rice or other grain.