Wednesday, October 29, 2008

Suuuper crispy!


Chili Topped Sweet Potatoes based off of this recipe.

Oh, aghlaghlaghl...
this is a favorite recipe in our family!! When I see those sweet potatoes at the store I am so excited I just snap them up!

4 large sweet potatoes, washed well (do not dry!- you'll see why)
2 T oil
1 small onion, chopped
1 clove garlic, minced
1 can black beans, undrained
1 C your favorite salsa (I used some apple salsa!)
1 t cumin
salt to taste

Wash and do not dry the sweet potatoes, placing them in a 6 qt slow cooker on low for 4 - 6 hours (honestly, once you try this you will never make them any other way- they are so tender and good).
Or wash and pierce them and place them on a cookie sheet and bake at 400 degrees for 60 - 75m.
Or nuke 'em (pierce first!) 6-8m.

In a medium saucepan, saute the onion, then the garlic. Add the beans, salsa and cumin. Simmer for 10m, taste and adjust for seasoning. Serve over split open sweet potatoes.

Tortilla chips

Well, I had some corn tortillas left from when I made that bean and potato skillet and I thought, hmmm, I wonder... so I googled it and found a recipe and there you have it! Gosh was it fun to make my own chips! And they were good! Suuuper crispy. Just right to go with this dish.

*What We Had For Dinner Last Night

Still reading "Reading Like A Writer" still so good. Man, I'm going to have a lot of new books to read once I'm done with this one. Here's an interesting interview with the author.