Mexican Stuffed Sweet Potato

I’ve discovered, in our local co-op, a sweet potato called Hannah Sweet Potato (sometimes called a yam) which has a lovely flavour without being overly earthy like the normal sweet potato. I found a recipe for Mexican Stuffed Sweet Potato by Simply Quinoa that looked interesting. Something easily adaptable to what I had on hand.

I was struck, as I made this while watching the rain come down for weeks on end, how lucky we are to have readily available ingredients. If we have a bad season in the garden it isn’t make or break. I’ve been watching Wartime Farm on YouTube which is a documentary about what the farmers had to go through in the UK during WWII. The historians living as they did in the ’40’s struggled with the wet weather. During wartime it would be catastrophic. If you like history and/or homesteading, it’s a fascinating 8 part series.

I do wonder how many people would thrive or survive in those conditions now. We live in a time of buying one use items, fast food, fast fashion etc. I do hope the trend of getting back to basics continues. There are a lot of skills that shouldn’t be lost.

Technique for Mexican Stuffed Sweet Potato

Here is my version of this dish based on what we had and what we like. But that’s the beauty of this dish, very versatile.

Roast the sweet potatoes and cook the quinoa according to the directions. Rinse the black beans and drain. Chop the veg. Heat up the olive oil in a skillet.

Start by sautéing the garlic, scallions and mushrooms.

Add the beans and corn. Cook for several minutes as the corn is frozen when tossed in. Add the spices and lime juice.

Near the end of cooking add the pepper. I always add the pepper so it just cooks but still stays crunchy. I really don’t like mushy peppers.

Once the sweet potatoes are cooked through cut them in half. Combine the quinoa, tomatoes and veg together. Spoon over the potatoes and sprinkle shredded cheese over the top. Add a dollop of sour cream and serve.

It’s a very inexpensive, very filling and very tasty meal.

Mexican Stuffed Sweet Potato

An inexpensive flavourful vegetarian meal.

Course Main Course
Cuisine Mexican
Keyword Mexican Stuffed Sweet Potato
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4
Author Our Growing Paynes

Ingredients

  • 2 Hannah sweet potatoes
  • 1/2 cup quinoa
  • 2 tbsp olive oil
  • 2 scallions, chopped
  • 3 cloves garlic, coarsely chopped
  • 2-3 cremini mushrooms, coarsely chopped
  • 1/2 cup black beans, drained and cooked
  • 3/4 cup frozen corn
  • 1-2 tbsp chili powder
  • 1-2 tsp ground cumin
  • 1 tbsp lime juice
  • 1 tbsp habanero flakes optional
  • sea salt and pepper to taste
  • 1 tbsp fresh chopped cilantro
  • 1 tomato, coarsely chopped
  • shredded cheese
  • sour cream to top

Instructions

  1. Bake the sweet potato at 400F/200C in the oven until tender. Cook the quinoa according to instructions on the packet.

  2. Heat the olive oil in a skillet. Sautè the garlic, mushrooms and scallions for a couple of minutes.

  3. Add the beans and corn along with the spices, lime juice and cilantro. Cook for several minutes then add the pepper.

  4. Once the potatoes are cooked, slice them in half. Combine the veg, quinoa and tomato then spoon over the potato halves. Top with shredded cheese and sour cream. Serve while hot.

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Sweet Potato “Pasta”

There are so many food fads swirling round, one of which is to use veg as a pasta substitution.  As I’m in the middle of a gluten free month it made sense to hop on this particular bandwagon.  Not sure how this experiment is going.  The initial pain free days have started to slide back.  And I did trip up here and there because there are hidden sources of wheat seemingly everywhere.  Including vodka!  I knew most vodka was grain distilled but I spaced it.  Now I’ve switched to potato vodka but they don’t really have flavoured potato vodka so the next step is to figure out how to flavour my own.

My sister gave me a spiral cutter for veg this year.  It’s a fun gadget for things like curly fries.  And it’s perfect to make “pasta” with the sweet potato.

Sweet potato pasta 1 2014

There is a bit of elbow grease needed to do this with sweet potato as it is pretty firm.  Actually my husband helped me out with this bit.  🙂

Sweet potato pasta 2 2014

In the skillet heat up some olive oil and soften a small chopped onion and a few cloves of garlic.

Sweet potato pasta 3 2014

Add in chopped pepper and mushrooms.  After a couple of minutes add the sweet potato.

Sweet potato pasta 4 2014

Add a cup of chicken stock and a cup of tomato sauce of your choice.  We had some arrabiata sauce to use up.  Stir well and cover to cook the potato.

Sweet potato pasta 5 2014

While this was cooking I did up some chicken for the non seafood lovers and some salmon for the rest of us.  I kept it simple and baked the salmon.  I also roasted potatoes as a side dish.

Sweet potato pasta 6 2014

I got a thumbs up all round even from my daughter’s friend who isn’t a fan, like me, of sweet potato.  🙂  And I have to say this was even better after a day or so for leftovers.  The flavours really came together.

Sweet Potato, Apple, and Pork

With trying to branch out in our cooking and the gluten free experiment I have to get creative in how I use the ingredients.  That includes trying to use veg that I really don’t like.  Being a supertaster I’ve been limited because things like squash, sweet potato, zucchini, etc can be bitter to me.  Fortunately I’m having success in making these ingredients palatable for me but still letting some of that flavour that my family likes through.  Which is great because I’d love to be more seasonal with the local foods.  Kind of makes me wish I tried this before!

There was some sweet potato and rutabaga in the fridge that needed to be used up plus a bin full of apples.  I chopped up the sweet potato and rutabaga and covered with two cups chicken stock and 1 cup water.  Cook on a high simmer until they are about half cooked.

Sweet potato apple puree 1 2014

Add some sage and lemon thyme and one chopped apple.  Finish cooking the sweet potato and rutabaga.

Sweet potato apple puree 2 2014

While this is cooking, brown the pork in a skillet and finish it by baking.  Mix some olive oil, lemon juice, and salt and pepper.  Set aside and chop up some mustard greens.  In a food processor spoon in the sweet potato, rutabaga, and apple leaving the liquid in reserve.  Add 1/4 cup of dry white wine.  Pulse while adding the cooking liquid a bit at a time until you get the consistency you want.   Layer the pork over the puree and top with the mustard greens.  Dress with the olive oil and lemon.

Sweet potato apple puree 3 2014

Next time I would use a little less rutabaga but we had to use it up.  Other than that I can say I like sweet potato.  In some things.  😉