Monday, September 6, 2010

Not Just for Thanksgiving Anymore...SWEET POTATOES/YAMS

Meet my husband. Mr. Meat and Potatoes himself. As you could probably guess, he loves a meal loaded with protein (of the MEAT variety!) And he doesn't like sweet potatoes. AT ALL. But, guess what? He loves these Sweet Potato Burritos. So, if you're hesitant about trying them, take it from this guy...they're amazing!

Addictive Sweet Potato Burritos

Serves/Yields: 12 huge burritos
Prep. Time: 30 min
Cook Time: 20 min

1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans or black beans, rinsed drained and mashed (I prefer black)
1 cup broth
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard, brown or Dijon is best
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes or yams
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese
1. Preheat oven to 350 degrees F (175 degrees C).

2. Heat oil in a medium skillet, and sauté onion and garlic until soft. Stir in chili powder, cayenne pepper and cumin. Then stir in mashed beans. Gradually stir in broth mashing and combining, and heat until warm. Remove from heat, and stir in mustard, and soy sauce. Combine with sweet potatoes.

3. Place mixture on warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet. Brush with oil.

4. Bake for 12 minutes in the preheated oven, and serve.

These burritos freeze amazingly. Wrap in tin foil and freeze. When ready to cook from frozen, bake in a 350* oven for 30 minutes, while still wrapped in foil. Then unwrap and bake for another 10-15 minutes to crisp up.

A few hints:
*It takes a lot of sweet potatoes to get four cups. Depending on the size, I'd say anywhere from 8-12.  
*To get the cooked and mashed potatoes/yams, bake them in a 400* oven for about 45 minutes. Cut them in half and the insides will scoop right out. Mash.
*You can freeze the mashed sweet potatoes or yams to use another time. I store mine in the snack size ziplock bags in about one cup servings. 
*You could use any type of squash in this recipe and get very similar and fabulous results.  

1 comment:

HeidiB said...

Thank you for this blog!!!!!! I just found it today and I LOVE it already! I saw this recipe for the sweet potato burritos (allrecipes??) and am so excited to try it.