Sweet Potato Foil Packet Tacos

by Natalie (Perry's Plate) on February 25, 2011 in Beef, Main Courses
See this recipe post on Natalie (Perry's Plate)’s site! February 25, 2011



Preheat oven to 425ºF.

Brown ground meat in a skillet over medium-high heat. Stir in taco seasoning, tomato sauce, and beans. Set aside.

To assemble packets, spray the foil with non-stick spray. Place 1 cup sweet potato cubes in the center of each piece. Top with a small piece of butter (about 1 teaspoon) and a pinch or two of salt. Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of taco meat and a sprinkle of cheese. Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet.
Repeat with remaining ingredients, placing the packets on a rimmed cookie sheet. Bake for 25–30 minutes, until the sweet potatoes are tender.
Serve with sour cream, salsa, and/or guacamole.
Makes 6 servings.
Note: For the taco meat, I used some leftover Hidden Veggie Chipotle Taco Meat I had in the fridge (recipe in my TK box).

Ingredients

• ½ pounds Ground Beef Or Turkey
• 2 Tablespoons Taco Seasoning
• ½ cups Tomato Sauce
• 1 can (15 Oz. Can) Black, Kidney, Or Pinto Beans, Drained
• 6 cups Sweet Potatoes, Peeled And Cut Into 1/2-inch Cubes
• 2 Tablespoons Butter
• ½ teaspoons Salt
• 1-½ cup Chopped Fresh Spinach
• 1-½ cup Shredded Cheddar Cheese
• Sour Cream, Salsa, And/or Guacamole For Garnish

Chicken Chili Recipe with White Beans, Sweet Potato and Lime

This easy, fabulous chicken chili gets its heat from hot red pepper flakes and ginger. It keeps its cool with sweet potato, fresh squeezed lime juice, and citrusy cilantro. Roasting the chicken (bone in) and adding it in at the end of cooking time, gives this white bean chicken chili a superior texture and flavor.

Ingredients:

4 bone-in free-range organic chicken breasts
Drizzle of olive oil
Sea salt and pepper
2 tablespoons olive oil
1 medium red onion, peeled, diced
2-4 cloves fresh garlic, chopped
1 large or 2 smaller sweet potatoes, peeled, diced
2 teaspoons ground ginger
1 teaspoon cumin
1 teaspoon GF chili powder
2 teaspoons dried oregano
Hot red pepper flakes, season to taste
3/4 cup chopped roasted green chiles or tomatillo salsa verde
2 15-oz cans organic cannellini or Great Northern white beans, rinsed, drained
2 cups light organic chicken broth
Squeeze of fresh lime juice

For serving:

Fresh chopped parsley
Fresh chopped cilantro
Fresh lime slices

Instructions:

Preheat the oven to 375ºF. Rinse the chicken breasts and pat dry. Remove the skin, if you like (we do). Place meaty side up in a baking pan. Drizzle with olive oil and season with sea salt and pepper. Sprinkle with dried herbs, if you like (we used thyme and oregano).

Turn the chicken over, bone side up, drizzle again, and season.

Roast the chicken bone side up for roughly 30 to 35 minutes until done and no longer pink inside (check with a meat thermometer for an internal temp of 165º to 170º).

Tip: Roasting bone-in, with the rib side up, will give you moist, tender, juicy chicken.

In the meantime, start your pot of chili.

Heat two tablespoons of olive oil in a large soup pot over medium high heat. Add the red onion and stir for a minute. Add the garlic and sweet potatoes. Add ginger, cumin, oregano and hot pepper flakes. Stir to coat. Add in the roasted green chiles, white beans and chicken broth. Cover and bring to a light simmer.

When the chicken is done, let it cool off slightly, until it is cool enough to handle. Cut the meat off the rib bones, or tear off pieces by hand. Add the chicken pieces to the pot and stir gently to warm through.

Squeeze in some fresh lime juice to brighten flavors. Stir gently. Taste test for seasoning adjustments. Does it need more heat? More salt? If it has thickened too much, add a touch of broth to thin.

Serve with lime wedges and a sprinkle of fresh chopped parsley and cilantro.

Serves 6.

Read more: http://glutenfreegoddess.blogspot.com/2012/01/gluten-free-chicken-chili-with-white.html#ixzz1mBAc1zBb

Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri

Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri

Ingredients

1 cup chopped cilantro leaves
6 tablespoons extra-virgin olive oil
3 large cloves garlic, minced
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
5 tablespoons dark brown sugar
3 tablespoons Dijon mustard
2 tablespoons bottled hoisin sauce
2 teaspoons balsamic vinegar
1/2 cup plus 1 1/2 teaspoons lime juice, divided
1 1/2 pounds boneless skinless chicken breast halves, cut in 1-inch cubes
2 large sweet potatoes, peeled and cut in 1/2-inch pieces
2 tablespoons unsalted butter
1 teaspoon chopped canned chipotle pepper
1 teaspoon adobo sauce (from canned chipotle)
3/4 teaspoon ground cumin
1/2 teaspoon lime zest
Cilantro sprigs, for garnish

Directions
In a small bowl, mix together chopped cilantro, olive oil, minced garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; set aside.

In medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve 2/3 of this mixture. To remainder, add 1/2 cup lime juice and stir in chicken; cover and refrigerate.

Place sweet potatoes in a heavy saucepan and cover with boiling water. Cook, covered, over medium-high heat until tender, about 15 minutes. Reserve 1/4 cup cooking liquid, then drain potatoes in colander. Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, remaining 1 1/2 teaspoons lime juice, cumin, lime zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Mash potatoes.

Preheat the broiler. Thread chicken on 8 bamboo skewers that have been soaked in water for 30 minutes. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes. To serve, divide potatoes among 4 plates; top each with 2 skewers of chicken and drizzle with cilantro chimichurri sauce. Garnish with cilantro sprigs.

This recipe is from foodnetwork.

Addictive Sweet Potato Burritos

Addictive Sweet Potato Burritos

Ashley-2julyboys4me via allrecipes.com
"Once you've had one - you'll want another. The recipe is a little different from most burrito recipes, but I've had many, many requests for it. Serve these with sour cream, chopped green onions and salsa. For vegan burritos, omit the cheese and sour cream. These may be made ahead of time, individually frozen, then heated. For an interesting variation, try deep frying these tasty burritos."

1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C). Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet. Bake for 12 minutes in the preheated oven, and serve.

Black Bean-Smothered Sweet Potatoes

Black Bean-Smothered Sweet Potatoes

(modified from EatingWell, December 2005/January 2006)

4 servings

• 4 medium sweet potatoes
• 2 teaspoons extra-virgin olive oil
• ½ to 1 medium onion
• 1-2 cloves garlic
• 2 15-ounce can black beans, rinsed
• 1 can diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon cinnamon
• salt to taste (smoked salt is especially good)
• one lime
• 4 tablespoons chopped fresh cilantro

1.    Prick sweet potatoes with a fork in several places.  Place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.

2.    Meanwhile, sauté onion and garlic in olive oil on medium for 3 to 5 minutes, until onion is translucent and starting to brown.  Add beans, tomato, cumin, coriander, cinnamon and and simmer for five minutes. Add salt to taste.

3.    When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each a squeeze of fresh lime juice and a sprinkle of cilantro.

Slow Cooker Sweet Potatoes with Applesauce

Slow Cooker Sweet Potatoes with Applesauce
From the Betty Crocker website

6	medium (2 pounds) sweet potatoes or yams, peeled and cut into 1/2-inch cubes
1 1/2	cups applesauce
2/3	cup packed brown sugar
3	tablespoons butter or margarine, melted
1	teaspoon ground cinnamon
1/2	cup chopped nuts, toasted

1. Place sweet potatoes in 2- to 3 1/2-quart slow cooker. Mix remaining ingredients except nuts; spoon over potatoes.
2. Cover and cook on low heat setting 6 to 8 hours or until potatoes are very tender.
3. Sprinkle with nuts.
   
   Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.