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Food a La Carte

"Superb Sweet Potatoes"

Sweet Potatos

"Sweet Potatoes For The Month Of November"

Welcome to November's Food a la Carte! Isn't Fall grand? The beautiful cool, clear days and even cooler nights make our area just about the prettiest place on Earth this time of year. Crunching leaves, the smell of burning leaves, gorgeous days...I just love Fall! And with the change in seasons, many of us change the way we eat, too.

Summer brings light fare like salads, but the cooler temps call for hearty, filling foods like stews and casseroles, using the bounty of fall flavors. This month, we feature recipes using sweet potatoes. Sweet potatoes are one of those foods we should eat more of due to their fantastic nutritional value. In addition to fiber, they are loaded with beta-carotene, manganese, calcium, iron, vitamin B and potassium, too!

Our first recipe is a delicious vegetarian take on enchiladas. These savory enchiladas are packed with flavor from smoky spices like chipotle powder, chili powder and cumin, all flavors of your favorite Mexican food. And, you won't even miss the meat, with all the yummy sweet potatoes, onion, peppers, rice and beans. As always, serve with your favorite condiments; feel free to add or subtract to suit your family.

If you like sweet potato pie, you'll love this more portable cupcake version! These cupcakes have all your favorite sweet potato pie flavors - warm cinnamon, pecans, nutmeg and or course, they're topped with a fluffy marshmallow cream frosting. What could be better? Starting with a boxed cake mix, use your favorite brand, this dessert will be on the table in no time.

Give these recipes a try and add a new favorite to your regular dinner rotation. Healthy, wonderful Vegetable Enchiladas would make a filling and satisfying dinner any night of the week. And cupcakes? Well, they're good any time of day!

Enjoy your November, Happy Thanksgiving and we'll see you back here next month with more great recipes!

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Vegetable Enchiladas

Vegetable Enchilada

Prep. time: 10 minutes; Cook time: 1 hour - Servings: 6

INGREDIENTS:

  • 1 pound sweet potatoes, peeled and diced into 3/4-inch cubes
  • 1 1/2 tablespoons olive oil, divided
  • 12 corn tortillas (6 inches each)
  • 1 medium onion, diced
  • 1 1/2 tablespoons dark chili powder
  • 1/2 tablespoon chipotle powder
  • 1 teaspoons ground cumin
  • 1 cup roasted or thawed frozen corn
  • 1 cup roasted red peppers
  • 1 can (15 ounces) low-sodium black beans, rinsed and drained
  • 2 cups cooked brown rice
  • 1 can (8 ounces) enchilada sauce
  • 1 cup shredded pepper Jack cheese, divided
  • 1 avocado, thinly sliced
  • 1 scallion, chopped
  • 6 sprigs fresh cilantro

DIRECTIONS:

  1. Heat oven to 300°F. In a bowl, toss potatoes in 1 tablespoons oil; spread on a baking sheet. Bake until potatoes are soft and browned, 20 to 25 minutes.

  2. Wrap tortillas in foil; bake 10 minutes.

  3. In a large pan over medium heat, heat remaining 1/2 tablespoon oil. Add onion, chili powder, chipotle and cumin; cook until onion is tender, 3 to 5 minutes. Add corn, peppers and black beans; cook 5 minutes.

  4. Set aside half of corn mixture.

  5. Add potatoes, rice and enchilada sauce to pan; cook 6 minutes.
  6. Place 6 tortillas on a baking sheet. Spread potato mixture and 1/2 cup cheese evenly among tortillas. Top with remaining 6 tortillas, remaining 1/2 cup cheese and reserved corn mixture; bake 7 minutes.
  7. Divide avocado, scallion and cilantro among enchiladas and serve.

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Sweet Potato Pie Cupcakes

Sweet Potato Pie Cupcakes

Prep: 25 Minutes - Bake Time: Aprox. 25 Minutes - Serves: 12 Cupcakes

INGREDIENTS:

CUPCAKES:

  • 1 box yellow cake mix
  • 1 15-oz. can sweet potato puree
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg

Graham Cracker Crust:

  • 1 c. crushed graham crackers
  • 1/4 c. (1/2 stick) unsalted butter, melted
  • 2 tsp. sugar
  • pinch of kosher salt

Marshmallow Frosting:

  • 1 c. (2 sticks) unsalted butter, softened
  • 7½ oz. (1 container) Marshmallow Fluff
  • 1 1/2 c. powdered sugar
  • 1 tsp. pure vanilla extract
  • pinch of kosher salt
  • Chopped toasted pecans, for garnish
  • Cinnamon sugar, for garnish

DIRECTIONS:

  1. Preheat oven to 350° and line a muffin tin with 12 cupcake liners. Make batter: In a large bowl, mix cake mix with canned sweet potato, cinnamon, and nutmeg until well combined.

  2. Make crust: In a large bowl, combine graham cracker crumbs, butter, sugar, and salt in a small bowl. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner.

  3. Top graham cracker crusts with a scoop of batter.

  4. Bake until cupcakes are golden and a toothpick inserted in the center comes out clean, about 22 minutes. Let cool completely while making frosting.

  5. Make marshmallow frosting: In a large bowl, beat together butter and Fluff until combined. Add powdered sugar, vanilla, and salt and beat until light and fluffy. Transfer to a piping bag and pipe onto cooled cupcakes.

  6. Garnish with pecans and cinnamon sugar.

ENJOY!