Sweet Potato Tostadas

Sweet potatoes are pretty much my favorite root. I like making savory dishes with them to help deconstruct the marshmallow casserole culture. I also like serving creamy foods over crunchy foods, which means we eat a lot of tostadas of different sorts. And they are pretty and fun to eat.

For the base:
You can either buy fried tostada shells or make your own from corn tortillas. I brushed a few soft corn tortillas with oil and baked them until crispy. You can brush them with flavor infused oil, like garlic oil or chili oil or use regular vegetable oil and sprinkle with cumin and chili powder. Bake at 375 F for about 10 minutes. ** Put them on parchment paper to prevent sticking and keep char off the tortilla and your pan.

For the sweet potatoes:
1 potato makes 3 tostadas. I bake all of mine when I pick them up from the CSA and keep them in the fridge to use throughout the week.

Mash the peeled sweet potatoes with taco seasoning. Heat through.


Pick some fun toppings:

salsa verde, crumbled queso blanco or white cheddar, avocado cubes, chorizo chunks, chopped cilantro, olives

Try it with a poached egg as a brunch tostada!


Wild Mayan Nacho Sauce

This is a fabulous cheese-free nacho recipe that all cheese lovers will appreciate. Take some super yum baked sweet potato and turn it into “cheese” sauce. Here’s how!

I made a huge tray of Nachos!

1 baked sweet potato, skin removed
1 Cup nutritional yeast
2/3 Cup filtered water
hot sauce to taste

Whisk together over medium heat until smooth. Let come to a soft bubble. Pour hot nacho sauce over any Latin delight.

My fav combo is seasoned black beans, tomatillo salsa, Wild Mayan Sauce, and chopped avocado– pictured above. This is also a great topping for bake enchiladas, toastadas, or to use as a “cheese” dip. It goes so well with black beans and looks beautiful.

Thanksgiving Leftovers Fiesta Pizzas

Yet another installment of what to do with your Turkey-Day leftovers: Have a Latin Fiesta!

Many of us will be watching the sports team of our choice over the holiday, and this could lead to hungry sports fans. Whether your team is the reigning National Champion (Go Heels!) or you watch football, the following Mexi Pizzas are for you.

Chipotle Pizza Sauce

In a food processor

1 chipotle pepper (in adobo sauce from a can) seeded plus 1 tsp sauce, you can use more depending on your taste
1 12oz can diced tomatoes drained (reserve liquid)
2 TBSP paprika
1 tsp ground oregano
1 tsp ground cumin
2 TBSP red wine vinegar

Heat on stovetop until bubbly. This recipe makes enough for about 10 8in pizzas. It freezes well.

Chipotle Turkey and Avocado Pizzas

1. Spread pizza sauce over 8 inch tortilla
2. Top with shredded cheddar or cojita cheese
3. Heat together in a sauté pan 1 ½ cups shredded turkey and half the reserved tomato juice until meat ‘absorbs’ the juice and is hot. Arrange turkey over pizzas.
4. Top with cubed avocados and more cheese.

Wild Mayan Pizzas
1. Mash leftover sweet potatoes with reserved tomato juice in a sauce pot on medium heat.
2. Spread mashed sweet potatoes on 8 inch tortillas
3. Top sweet potatoes with chipotle pizza sauce
4. Drain and rinse a can of black beans. Sprinkle over pizza. If you have left over corn, add some kernels!
5. Top with shredded cheddar or cojita cheese (or soy cheese)

Bake all pizzas at 450 degrees for about 10 minutes, until cheese is bubbly and tortilla crisps up. Slice them into 6ths. Serve them with a lime wedge and sour cream. This makes awesome hors d’oeuvre both vegetarian and meat-tastic for your whole family.

Veggie Leftovers Samosas

Make Thanksgiving leftovers Indian! Go ahead and be “lazy.” Get pre-fab egg roll wrappers at the grocery store and skip making pastry. You can also use pre-fab pie crust, phyllo dough, or puff pastry! This is so fast and easy, you’ll have to tell all your friends.

Crispy Samosas

Mix 3 Cups of left over veggies: Chopped green beans, sweet potatoes, corn, peas, mashed potatoes, carrots, etc. Stir in 2 tsp curry powder. Adjust the spice according to your taste.

Place 2 TBSP veggie filling on wrapper pastry (egg roll wrappers are about 3 inches square). Fold into a triangle and seal edge with a mixture of 1 egg beat with 2 TBSP water. Crimp edge down with a fork.

Brush samosas with a little peanut or vegetable oil. Bake in 400 degree F oven for 12-15 minutes, until crispy brown. Samosas can also be deep fried 3-5 minutes.

Serve with dipping sauce made from equal parts left over cranberry sauce and sauteed onions. Simply saute chopped yellow onion in butter until caramelized them stir in an equal amount of cranberry sauce.

These make a great dinner, appetizer, or hors devour for your holiday entertaining. Use vegan pastry and veggies for a vegan version.


Sweet Potato Souffle

More real food! And this looks supper sophisticated, but it’s easy. When you make anything with a french sounding names, people think you worked really hard. Now put pecans in it and you’re the dinner party hero.

No one likes the canned yams with gross high fructose corn syrup marshmallows burnt on them. That is the reason children think they don’t like sweet potatoes. Your kids will like this. Also, whipping egg whites is kid friendly kitchen magic.

Prep ahead: Bake 2 sweet potatoes in their skins. Peel them. Store them in the fridge for 4 days or freezer for 2 weeks. Thaw completely before making souffle.

4 eggs, separated
1 tsp each cinnamon, nutmeg, and ginger
1/2 Cup brown sugar
1 Cup chopped pecans

Whip egg whites with brown sugar and dried spices to form stiff peaks.

In a separate bowl whip the sweet potatoes and egg yolks. Stir in pecans.

Fold egg whites with sweet potatoes. Transfer to a well buttered souffle dish. Bake at 375 degrees F for 20-25 minutes, until souffle is puffed and golden.

Sweet Potato Polenta Cakes

Is there anything more perfect than sweet potatoes? Comfort food that has nutrition… yumm…

4 1/2 Cups water                 

1 sweet potato, diced

1 Cup stone ground yellow grits

1/3 Cup corn meal

1 tsp salt

1 TB black pepper

Whisk diced potato and grits to 3 1/2 Cups of tepid water. Heat to boiling then reduce heat to low. Whisk making sure to break up lumps. Simmer for 12 minutes, whisking occasionally to break up lumps.

Whisk in remaining 1 Cup of water, salt, pepper, and corn meal. Allow to thicken, stirring to break up lumps. Additional cook time is about 7 minutes depending on the coarseness of grits used. Taste check as some people like their polenta a little firmer or softer.

Remove from heat and whisk in 1/2 cup grated Romano cheese.

Polenta can be served soft this way or make into crispy cakes.

For Crispy Cakes:

Butter a 8 in sq baking dish, ceramic works well, and pour polenta into pan. Cover and chill until firm, about 2 hours. This polenta can be made up to 1 week ahead and kept covered inthe refigerator until you are ready to serve.

When you’re ready to serve the cakes, slice squares (the size of brownies) of cold polenta with a table knife. They will be firm bricks.

STOVE TOP: Heat fry pan on medium with 1 TB each grapeseed oil and butter. Place polenta cake in hot oil, four at a time, and fry for 4 minutes or until GBD (golden brown delicious). Flip and fry on the other side. Cover fry pan and let cook for 7 minutes. Remove from pan with slotted spatula.

OVEN or Toaster oven: Place cakes on cookie sheet or broiler pan. Heat broiler to high. Drizzle a mixture of 1 TB each grapeseed oil and melted butter over the tops of the cakes. Broil 5 miuntes until top is GBD but not smoking. Turn broiler off and allow caks to sit in the hot broiler for 15 minutes until heated through.

Published in: on September 5, 2009 at 10:30 am  Leave a Comment  
Tags: ,
%d bloggers like this: