Recipes Using Sweet Potatoes

Total Time: 1 hour 10 minutes

Yield: 2 large servings

Ingredients:

• 1 large sweet potato
• 1/2 lb ground meat of your choice
• 1/2 cup onions, diced
• 2 cloves garlic, minced
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp ground black pepper
• 1 medium tomato, diced
• 1/2 cup water
• grated cheese for garnish
• julienned lettuce for garnish
• Greek yogurt or sour cream for garnish
• 1/4 cup salsa

Steps:

1. Preheat oven to 400 F. Wrap the sweet potato in foil and bake on bottom rack for one hour, until you can easily pierce the center with a fork. Work on the filling while this bakes.

2. Heat a teaspoon of oil in a large skillet over high heat. Add ground meat and cook until is no longer pink.

3. Lower heat to medium, then add the onions and garlic to meat. Cook, stirring frequently, until onions are softened.

4. Add the cumin, coriander, onion powder, salt and pepper. Stirring constantly, cook for a minute.

5. Add tomatoes and water. Lower heat to low. Scrape the bottom of the pan every once in a while, and cook for about 15 minutes.

6. When the sweet potato is done, remove the foil. Carefully cut it in half lengthwise, then scoop out a bit of the flesh.

7. Fill with the taco meat, then top with cheese, lettuce, salsa, and yogurt or sour cream.

Here's one recipe for Sweet Potato Pones and you can find others doing a google search. I like putting pecans in mine and there are other variations of this recipe. I'm sure you'll find one you like best.

cheftami.blogspot.com/.../sweet-potato-pone.html

The only thing I make with grated sweet potatoes is Potato Pudding. This is an old, old recipe, so when it comes to cooking in a slow oven, you will have to determine which low temp. to cook it. It needs to cook long enough for the eggs to cook. Hope this is what you wanted. Recipe follows:

Sweet Potato Pudding
4 large sweet potatoes, grated
2 cups sugar
1 3/4 stick margarine
3 eggs
2 Tablespoons vanilla flavoring

Enough Carnation milk until it looks like cornbread. Use more than 1 small can. Cook in a slow oven until done.

I've done for years and so far no-one has died:) I also have safely used the ones that have started to go green. However, the 'trick' is to completely peel the potato. Otherwise you do run the risk of making yourself and anyone who shares the meal with you slightly to considerably sick (ask me how I know this part, sigh).

Peel the potato completely, making sure to go deep enough into the flesh of the spud to completely eliminate the sprouted eyes (or the green-yellow tinge).

Use these potatoes only for mashing, don't try to bake them, for example. Once they've sprouted (or started to go green) you need to peel the entire potato to make it usable.

And if you aren't sure about any food being safe, remember the cardinal, number one kitchen rule: If in doubt - throw it out! Better to 'waste food' than be sick from food poisoning.