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I love a good side dish with dinner (actually, side dishes are usually the biggest part of my meal), and sometimes simply steaming broccoli or green beans just doesn’t cut it. One night, pork tenderloin was on our menu, and a natural side dish pairing would usually include a sweet potato. We could have gone the traditional route with a simple baked sweet potato, but wanted something spicier.
1. Preheat oven to 350 F. Wash and scrub sweet potatoes thoroughly and puncture each a few times with the tines of a fork. Place potatoes on a baking sheet or oven safe dish and bake for about 45-60 minutes (depending on potato size), until fork tender. Remove potatoes from oven and set aside.
2. Heat a large skillet over medium-high heat. Add a small amount of olive oil to the pan (about 1 tablespoon) and add the onions and corn. Sprinkle with cumin, chili powder and Italian seasoning. Saute until corn is cooked through (about 8-10 minutes). Remove from heat and set corn and onion mixture aside in a bowl.
3. Add the black beans to the corn and onion mixture. Add as much fresh cilantro as desired (I like quite a bit: about 1/2 cup, roughly chopped). Mix to combine all ingredients.
4. When the sweet potatoes have cooled fully (at least enough so you can hold them), cut each in half lengthwise. Carefully scoop the sweet potato flesh from inside each skin (make sure you leave a small border intact in each skin) and place the potato flesh into a separate bowl. Add sour cream and chipotle peppers, then mash until mixed through. Arrange potato skins back on a baking sheet.
5. Carefully add the black bean/corn/onion mixture into the sweet potato and sour cream mixture. Fold everything together until fully incorporated. Scoop the finished filling back into each sweet potato skin, then top with a light sprinkle of shredded cheese if desired (I used sharp cheddar).
6. Switch oven setting to “broil.” Place filled potato skins under the broiler for 3-4 minutes, or until cheese is melted. Serve each potato with a dollop of sour cream, and garnish with sliced green onions and cilantro.
Recipe adapted from Pinch of Yum
There are two keys to turning out good potato croquettes every time. The first, a well-proportioned balance of flour, egg and potato. The second necessity is oil heated sufficiently for deep frying them. The recipe given here ended the diplomatickitchen’s search for one that would turn out excellent croquettes on a regular basis.
This dish is perfect for BBQ season. Because it can be served hot or at room temperature, it travels well.
This recipe serves 4 to 6.
By the way, I like to serve these for the holidays as well!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!