-eatingwell.com
INGREDIENTS
4 medium sweet potatoes
1 15-ounce can black beans
2 medium tomatoes
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
DIRECTIONS
Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
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 with a dollop of sour cream and a sprinkle of cilantro.
02 July 2007
Roasted Sweet-Potato Salad
-Redbook magazine
INGREDIENTS
4 lb sweet potatoes, peeled, cut into 1-inch chunks
3 thick-cut slices bacon, cut crosswise into 1/2-inch pieces
1 tsp each salt and freshly ground pepper
3 1/2 Tbsp canola oil
1/3 cup fresh lime juice
1 tsp Dijon mustard
1 clove garlic, crushed through a press
1 tsp toasted sesame oil or roasted peanut oil
6 scallions, thinly sliced
1 red bell pepper, seeded, cut into 1/2-inch dice
1/3 cup roasted peanuts, coarsely chopped
1/4 cup chopped cilantro
DIRECTIONS
1. Heat oven to 425F. In a large, heavy roasting pan, toss potatoes, bacon, 1/2 tsp each of the salt and pepper, and 1/2 Tbsp of the canola oil until evenly coated. Roast 35 to 40 minutes, stirring potatoes every 10 minutes, until potatoes are lightly browned and tender, and bacon pieces crisp. Cool in pan to room temperature.
2. In large serving bowl, whisk remaining 1/2 tsp each of the salt and pepper, remaining 3 Tbsp of the oil, lime juice, mustard, garlic, and sesame oil until combined. Add potatoes and remaining ingredients. Gently toss salad with large spoon until evenly dressed, being careful not to smash the potatoes.
INGREDIENTS
4 lb sweet potatoes, peeled, cut into 1-inch chunks
3 thick-cut slices bacon, cut crosswise into 1/2-inch pieces
1 tsp each salt and freshly ground pepper
3 1/2 Tbsp canola oil
1/3 cup fresh lime juice
1 tsp Dijon mustard
1 clove garlic, crushed through a press
1 tsp toasted sesame oil or roasted peanut oil
6 scallions, thinly sliced
1 red bell pepper, seeded, cut into 1/2-inch dice
1/3 cup roasted peanuts, coarsely chopped
1/4 cup chopped cilantro
DIRECTIONS
1. Heat oven to 425F. In a large, heavy roasting pan, toss potatoes, bacon, 1/2 tsp each of the salt and pepper, and 1/2 Tbsp of the canola oil until evenly coated. Roast 35 to 40 minutes, stirring potatoes every 10 minutes, until potatoes are lightly browned and tender, and bacon pieces crisp. Cool in pan to room temperature.
2. In large serving bowl, whisk remaining 1/2 tsp each of the salt and pepper, remaining 3 Tbsp of the oil, lime juice, mustard, garlic, and sesame oil until combined. Add potatoes and remaining ingredients. Gently toss salad with large spoon until evenly dressed, being careful not to smash the potatoes.
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