2 cups salsa verde (divided) 2 sweet potatoes (peeled and diced) 1 cup canned black beans (drained and rinsed) 4.5 ounces green chiles 1/2 cup diced red onion 3 tablespoons cilantro leaves (chopped fresh, divided) 1 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon cumin kosher salt ground black pepper 2 cups shredded Monterey Jack cheese (divided) 12 corn tortillas (6-inch, warmed) 1 avocado (halved, seeded, peeled … Continued
1 large sweet potato (about 12-ounces) boiled or baked until just done, then cooled 1 bunch of kale (curly, Lacinato, or Russian) Sea salt, to taste 1-2 cloves of garlic, thinly sliced 1 sprig of fresh thyme, leaves stripped from the stem and chopped … Continued
1 Japanese sweet potato 1 head Lacinto kale, or substitute spinach or chard – about 1 lb. 1 fat clove of garlic, minced 1 medium onion, quartered and sliced thinly a thumb-sized piece of fresh ginger, peeled and slivered soy … Continued
This is a tried and true recipe I’ve served for many Christmas dinners. I steam the potatoes whole, then peel them instead of boiling them. 5 pounds deep orange sweet potatoes (yams), peeled, cut into 2-inch pieces 1/2 cup (1 … Continued
This is gluten-free, loaded with eggs and chocolate – the sweet potatoes give it a creamy, moist consistency. 3/4 cup butter (softened) 1/3 cup rapadura (or other unrefined sugar like coconut or palm) 6 large eggs, separated 1 1/2 cups … Continued