Chipotle Mashed Sweet Potatoes with Lime

(recipe from Where Women Cook magazine)

4 large sweet potatoes, peeled and cubed
pinch of salt
3/4 cup sour cream (I used canned coconut milk)
2 Tbsp. olive oil
3-4 canned chipotle chiles in adobo (smoked jalapenos), finely chopped
3 Tbsp. adobo sauce (from the same can)
1 tsp. chili powder
1 tsp. garlic powder (I used a clove of fresh garlic)
2 limes, juiced
pinch of pepper

Place cubed sweet potatoes in a large pot with salted water to cover.  Bring to a boil, and cook until soft or a fork can easily break them.

Drain the sweet potatoes and return them to the pot.  Mash with a potato masher until desired consistency.

Stir in the sour cream, olive oil, chipotles, adobo, chili and garlic powders, and lime juice.

Season to taste with salt and pepper.

(Note:  I boiled the clove of garlic with the sweet potatoes.  I then put the boiled potatoes and garlic into a food processor along with whole chipotles and all other ingredients and blended until whipped to a nice texture.  So easy!  Also, this recipe tastes amazing!  Such a different and delightful treatment of sweet potatoes. Yum.)

Big Comfy Sweet Potatoes

(recipe from mynewroots.org)

4 medium-large sweet potatoes
1 1/2 cups black beans (1 can)
1 ripe avocado
Red Blanket Sauce (recipe follows)

Optional toppings:
cilantro
green onion
sprouts
lime wedges
crumbled goat's cheese
crushed chili flakes

Preheat oven to 400F.  Prick sweet potatoes a few times with a fork.  Place on a baking sheet in the oven and roast for 30-45 minutes, depending on the size of the potato.  You will know it's done when a knife can easily pierce the skin and the center is soft.

Remove sweet potatoes from the oven and slice each one down the center, almost through to the bottom.  Open up to reveal its orange flesh.

Stuff the sweet potato with black beans and top it with avocado and any other herbs, sprouts, or veggies you like.  Pour Red Blanket Sauce over the top. Serve and enjoy.


Red Blanket Sauce

knob of coconut oil or ghee (I used olive oil)
1 medium onion, chopped
3 cloves garlic, chopped
1 can whole, organic tomatoes
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. dried thyme
1/4 tsp. ground chipotle (I used 1/2 a small can of chipotle peppers in adobo sauce)
pinch of cayenne, if desired
1 - 3 dates
2 Tbsp. raw cacao powder
1 Tbsp. nut butter or tahini
4 Tbsp. water, divided
1 1/2 Tbsp. lime juice

In a medium saucepan over medium heat, melt oil and add all spices.  Cook, stirring frequently, until fragrant, about a minute.  Add onions, a couple pinches of salt, and cook until softened, about 5 minutes.  Add garlic and cook another couple minutes.  If the pot gets dry at any point, add a little of the tomato juice from the can.

Pour canned tomatoes into the pot and cook for 5 minutes.  Season to taste.

Carefully transfer the tomato mixture to a blender.  Add pitted dates, cacao powder, nut butter, lime juice, and a couple tablespoons of the water.  Blend on high, adding water to thin as needed, until desired consistency is reached.  Season to taste.

Serve.  Store leftovers in the fridge for up to one week.

(Delicious!  The sauce is amazing!  I added some sauteed kale to mine.  Just delightful.)