Sweet Bytes Blog: Food, Recipes, Southern Cooking & Sweet Potatoes

Have a Wendy's Sweet Potato On Us!

2012-05-14T16:04:00.001-04:00

If you haven't gotten around to trying Wendy's new baked sweet potatoes, here's your chance! Wendy's has been sweet enough to include us on their menus and we're absolutely smitten. Visit our Facebook page and upload a photo of you and someone you're sweet on for a free Wendy's gift card. We'll be giving out gift cards to the first 200 entries.

What are you waiting for?

Upload your photo and get your sweet on!

Wendy's New Sweet Potato Side

2012-05-07T15:20:00.004-04:00

Have ya'll heard the news? Wendy's is offering three new sides on their menu and one of them happens to be a baked sweet potato! The sweet potatoes are estimated to run out by mid June so these sweet spuds won't be around forever. Nevertheless, this is ground breaking for a few reasons:

Wendy's is the first fast food chain to carry baked sweet potatoes
A fast food chain is attempting to offer 'real' food
Now anyone anywhere can have a baked sweet potato whenever they please!

The new sweet potato is served with a side of cinnamon buttery spread but according to the Huffington Post "the sweet potato is soft, chewy and naturally sweet on its own" so if you're hitting up Wendy's for a fast, healthy meal the sweet potato side is a viable option.

Since sweet potatoes are so filling, I can see myself making it the star and adding one more menu item to complete my meal. Here are a few ways I would work the sweet potato into my Wendy's meal.

Sweet potato topped with a side of chili - sweet n' savory, you know where I'm going with this
Sweet potato with a side of spicy chicken nuggets and bbq sauce - have you had sweet potatoes and bbq sauce? Try it, then let's talk!
Apple Pecan Chicken Salad with a sweet potato on the side - the perfect fall meal!

How do you plan on enjoying the new side?

2012 No More 'Mallows Contest Winners

2012-04-11T15:04:00.007-04:00

This years contest was a pleasure and delight to taste. Our finalists were truly remarkable and the results were unpredictable. The big judging took place yesterday, April 10th, where judges tasted and ranked five dishes according to taste, appearance, ease of preparation and importance of sweet potato. The top four received prizes, with the top recipe,

Maple Sweet Potato Pecan Burgers

from The Tolerant Vegan, winning the $2,000 grand prize.

Our three finalists came in really close, so throughout the tasting it was truly a mystery who would come out on top. Congratulations to all the winners and we recommend that everyone

try at least one of winning recipes!

Individual Sweet Potato Breakfast Pizzas

Healthy Food For Living

Sweet Potato Chorizo Hand Tarts

Willow Bird Baking

Sweet Potato French Toast Cups

with Vanilla Cardamom Creme Anglaise

Type A Housewife

Judges included Kate Rockwood, Senior Editor of Oprah Magainze; Ruth Lowenberg, Senior VP at the food-focused pr firm Lewis & Neale; and Matt Timms, the creator of the Takedowns, a traveling dish/ingredient oriented food competition.

Testing In Progress!

2012-04-04T10:05:00.006-04:00

Our recipes testers are busy in the kitchen testing the fabulous recipes that were submitted. Thanks to all the entered - we got quite an eclectic bunch this year! Have you been to our Facebook page yet? You can view all the entries there!

Here are some of the recipes we're testing today!

Sweet Potato Breakfast Pizzas

Healthy Food For Living

Sweet Potato Spinach Pesto Lasagna Rolls

Joanne Eats Well With Others

Sweet Potato French Toast Cups

The Type A Housewife

Sweet Potato Corn and Cheddar Fritters

Running to the Kitchen

Go Nuts For Sweet Potatoes!

2012-03-27T05:45:00.000-04:00

Keep the Entries coming!!

Here in the Sunny South, the Spring season is already starting to arrive. Flowers are beginning to bloom and the days are getting warmer with every passing hour. However, I hear from my fellow Sweets lovers that some of you are still waiting for the snow to melt and the warmth to arrive. This weeks recipe is designed just for you. It combines our favorite root food with the luscious spring flavor of Peaches. Then we sprinkle on a little powdered warmth in the form of tasty Ginger. Crunchy cashews add some textural variety and just a hint of decadence. It really is the perfect recipe to chase the last of those winters blahs away. Use it as a side dish or even as a dessert!

Ingredients

6 medium sweet potatoes
1/2 cup packed brown sugar
1/3 cup coarsely chopped cashews
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 can (15-1/4 ounces) sliced peaches, drained
3 tablespoons butter

Directions

Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-45 minutes or just until tender. Drain and cool slightly; peel and cut into cubes.

In a small bowl, combine the brown sugar, cashews, salt and ginger. Place half of the sweet potatoes in an ungreased 11-in. x 7-in. baking dish; top with half of the peaches and brown sugar mixture. Repeat layers; dot with butter.

Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through. Yield: 10 servings.

Simple, Fun and Delicious Sweet Potatoes - Blogger Contest Inspiration

2012-03-17T00:25:00.003-04:00

The No More Mallows Blogger Recipe Contest is in full swing, and I just want to say....Keep those recipe's coming in, bloggers! I am always amazed to see how creative the contest entries are. But with an ingredient like sweet potatoes, it is hard not to be inspired. As I pointed out in the last post, our sassy sweets really do lend themselves to any recipe, and not just as a mere ingredient, but as the star! From Breakfast, to Dessert, this superfood can do it all. All while providing you with more antioxidants than you can poke a stick at. That's probably why Health Writers at the Washington Post said they provide a health boost that can help prevent all sort of woes, including wrinkles. How's that for awesome!

It's easy to put together a delish dish, without breaking the bank on exotic ingredients. And you don't have to be a master chef either. As a matter of fact, most cooks that I know would prefer to keep it simple in the kitchen. But that doesn't mean that you have to sacrifice flavor. Take a look at this Sweet Potato Salad. It only takes a few minutes, but wow does it pack a lot of flavor...Pistachios add a little crunch, cherries add a hint of tartness to balance the natural sweetness of the main ingredient, spring greens add a hint of bitterness and a balsamic vinaigrette rounds everything out. But here's the most important part - the sweet potatoes are allowed to shine. No syrupy sauce or gooey marshmallow topping needed here, thank you very much.

PS As a Southern Girl, I would be remiss if I didn't tell you that toasted pecans work equally well in this dish. Have fun cooking and be sure to send in your creation, it might just be a winner!

Roasted Sweet Potato Salad with Greens, Pistachios and Cherries

Ingredients

2 pounds North Carolina Sweet Potatoes

3 tablespoons extra virgin olive oil, divided

1/4 cup of your favorite herbed or balsamic vinegar

Freshly ground salt and pepper to taste

6 cups spring mix greens

1/2 cup Dried Cherries

5 ounces goat cheese, thinly sliced (optional)

1/4 cup coarsely chopped pistachios

Instructions

Prep time: 15 minutes Cook time: 30 minutes

Preheat oven to 425°F. Peel yams and cut into 3/4-inch chunks. Place on a baking sheet and toss with 1 tablespoon oil. Roast for 25 minutes, stirring occasionally, until tender and lightly browned. Remove from oven and whisk together remaining oil, vinegar, salt and pepper in a large bowl. Add greens and cherries and toss lightly. Immediately add hot yams to bowl and toss again. Place in 6 salad bowls and top each with goat cheese, if desired. Sprinkle with pistachios. Makes 6 servings.

St Patrick's Day Sweet Potato Stew - No More Mallows!

2012-03-13T05:07:00.000-04:00

As announced last week, it is time for our Annual Blogger Recipe Contest with the theme of 'No More Mallows'. Regular readers know that sassy sweets are such a versatile and adaptable ingredient that it really is a shame to condemn them to a monotonous culinary role as "that marshmallow casserole." To me, it's like taking a fine dry-aged prime-rib and using it to make a chicken fried steak. Sure, it would probably taste good, but think of the potential cuisine that could have been.

Here is a little inspiration for your recipes. Over the past few years, this blog has highlighted sweet potato biscuits, nachos, cookies, pizza, soup, salad, ice cream, burritos, and sandwiches. Out sassy sweets have been paired with endive, mushrooms, quinoa, avocados, oranges, and even chocolate. They have been featured in Italian, Spanish, German, Mexican, Indian, Jamaican, Korean, Jewish, Chinese, and American cuisine where they were fried, grilled, boiled, baked, sauteed, fricasseed, juiced, gravied, frozen and even served raw....all without a mallow in sight.

And that's not all. The sweet potato truly is the wonder of the kitchen. It is a superfood that tastes delicious...How does it get any better than that? I doubt I could eat spirulina every day, but sweet potatoes are something I just can't do without. I'm eatin' em for breakfast lunch and dinner...and getting all those health benefits with hardly any effort on my part. What's not to love!

As a final bit of inspiration, here is a recipe that is perfect for the season. With St Patrick's Day right around the corned, I am featuring an Irish inspired dish, Sweet potato Stew with Pork. Traditionally, Irish cooks used pork instead of corned beef. The beef tradition was actually started in New York, not Ireland, but I digress. If you just can't do without that corned beef flavor, try adding a bouquet garni of pickling spice as the pork simmers. The spice blend pairs beautifully with pork. And speaking of pairing beautifully, there in almost no better combination than sweet potatoes, pork and onions. Give this recipe a try, and I am sure you will agree.

Irish Sweet Potato Stew with Pork

Ingredients

2 pounds boneless pork, trimmed and cut into 1-inch cubes
3 tablespoons Dijon mustard
1/2 cup all-purpose flour
3 tablespoons brown sugar
3 tablespoons canola oil
2 garlic cloves, minced
2-1/3 cups chicken broth
4 to 5 small onions, quartered
2 medium sweet potatoes, peeled and cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup minced fresh parsley

Directions

In a large bowl, toss pork with mustard until lightly coated. In a large resealable plastic bag, combine flour and brown sugar; add pork and shake to coat.
In a large skillet, over medium-high heat, brown pork in oil. Add garlic; cook 1 minute longer. Add broth; bring to a boil. Scrape bottom of skillet to loosen any browned bits. Reduce heat; cover and simmer for 30 minutes or until pork is no longer pink.
Add the onions, sweet potatoes, salt and pepper; cover and simmer 30 minutes more or until the pork and potatoes are tender. Stir in parsley.

2012 Blogger Recipe Contest!

2012-02-29T11:38:00.005-05:00

It's that time again...get your ovens ready and prepare to turn orange, the 2012 blogger recipe contest officially starts tomorrow! You will have a whole month to come up with an original sweet potato recipe and this year we are focusing on originality.

O-RIG-I-NAL-I-TY noun 1. The quality of being novel or unusual.

This year's theme, No More 'Mallows, and our little picketer, should say it all. Sweet potatoes are tired of hiding under that thick layer of marshmallow fluff - we want you to discover the sweet potato and unleash it's wonderful qualities! Here are the rules:

GET COOKIN' Create an original recipe using sweet potatoes as the main ingredient. The recipe must be your own creation and you better make that sweet potato shine!

SHARE YOUR RECIPE Post your recipe and our No More 'Mallows picketer on your blog between March 1st and March 31st. Don't forget to include a mouthwatering picture if you can!

SUBMIT YOUR RECIPE Email us at sassysweets@lewis-neale.com with a link to your recipe with your name, blog name, email, home address and a brief note about how you heard about the contest. Once you've submitted your entry, look out for your recipe photo on our Facebook page!

WIN BIG Recipes will be tested and tasted in our professional test kitchen to determine the final winners. Recipes will be judged on taste, originality, importance of sweet potatoes and ease of preparation. The winning recipes gets $2,000 and 3 runners-up get $500 each! Not too shabby eh?

For inspiration, check out last year's winners.

Healthy and Delicious Sweet Potato Pasta

2012-02-27T04:38:00.000-05:00

Sometimes I am am still amazed that a food prefaced with the word sweet can be so good for you. The sweet potato contains a huge amount of carotenes including beta-carotene and lutein. Carotenes are converted to Vitamin A in your body where it helps promote healthy bones, and boosts the immune system and even promotes healthy skin. Sweet potatoes are also a good source of Vitamin C, Vitamin B6 and other important micronutrients such as copper, manganese, and biotin. Sweet potatoes also have a high amount of fiber and surprisingly, they are not high in sugar. This weeks recipe captures all of that healthy goodness into a delicious pasta dish. You won't believe it is good for you, it is so delicious.

Sweet Potato Penne

Ingredients

12 ounces penne pasta - multigrain
2 teaspoons olive oil
3 leeks - sliced into half moons
3 cloves garlic - sliced thin
1/4 cup sage - fresh and chopped
3 cups sweet potatoes - peeled and cubed into bite sized pieces
salt and pepper
3/4 cup Parmesan cheese - grated

Prep Time : 25 minutes

Cook Time : 15 minutes

Directions

In a large pasta pot, cook pasta according to package directions until al denté. Drain pasta reserving 1/2 cup of the cooking water.
Heat the oil in a large skillet over medium heat.
Add the leeks and cook until they begin to soften. Stir while cooking for approximately 4 minutes.
Stir in the garlic and sage and cook for an additional 2 minutes.
Add the sweet potato, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Cover and cook until tender, approximately 6-8 minutes. Stir a couple of times during cooking.
Stir in 1/2 cup of the parmesan cheese and the reserved cooking water. Simmer while stirring until the potatoes are fully cooked, 2-4 minutes.
Add in the cooked pasta and toss together.
Sprinkle with remaining parmesan cheese and serve warm.

*Note: To speed up cooking the sweet potatoes, place them in a microwave safe bowl and microwave them on high for five minutes before adding them to the skillet.

Sweet Potato Sandwiches

2012-02-08T10:10:00.012-05:00

Have you ever had a sweet potato sandwich? That's right, carb on carb. I know some people have trouble wrapping their heads around the idea of potatoes on pasta or potatoes on bread, but sweet potatoes piled high with a rainbow of vegetables on a hearty or crusty bread is so satisfying and not to mention healthy.

I'm not much into deli meats like turkey or ham, so my sandwiches usually consist of either avocado egg salad or a tasty cheese piled high with vegetables. However, sometimes I feel bad replacing meat with cheese because it's really not that much better for you. Sweet potatoes on the other hand, are the perfect meat substitute! They offer height, substance, color and a whole lotta flavor.

Observe...

Weekly Vegan Menu's sandwich is just what I had in mind. Roasted sweet potato slices, avocado, tomato, onion, sunflower sprouts and a yogurt-tahini spread. Perfect!

Nectar, a juice bar in Brooklyn, uses mash instead of slices - also a good option. Sweet potato mash, avocado, sprouts, onion and jack cheese.

This sandwich from the blog Diana Takes A Bite was an entry in a sweet potato recipe contest

(which is coming up by the way). She uses cheese but for flavor, not substance. Sliced sweet potato, red onions, apples, goat cheese and arugula on a pretzel roll.

I couldn't find a recipe for the photo at the top but it looks fantastic! Roasted sweet potato cubes, some sort of radicchio salad, caramelized onions and parsley - this is my favorite one.

Have you ever made a sweet potato sandwich? What was on it?

Scrumptious Sweet Potato Cheesecake

2012-02-06T07:33:00.001-05:00

Sweet Potato Cheesecake - The Perfect Dessert!

Yumm!!!

This week's recipe puts a new spin on a great American flavor classic. We all love a traditional cheesecake...right? And we also love our delicious sweet potatoes...right? Isn't it about time that we put the two together? Well, of course it is. The creamy sweetness of our sassy orange friends is the perfect compliment to a decadent treat like cheesecake. Contrary to what you might think, your cheesecake will still end up with a light yellowy color. We are going to put in just enough sweet potatoes to add moisture and richness and then, just when you think that it can't get any better, we are going to top it all off with a hot caramel nut glaze. Ahhh...perfection!! Still need more wow factor? Add a tsp of vanilla or almond flavoring into the filling before baking. Now the only thing left to decide is who to share this with. Valentine's Day is just around the corner. I bet that special someone would be impressed with a gourmet cheesecake gift. I know I would be. Happy Baking!!

Ingredients

1 1/4 cups graham cracker crumbs
1/4 cup white sugar
1/4 cup butter, melted
2 pounds sweet potatoes
3 (8 ounce) packages cream cheese, softened
7/8 cup white sugar
1/3 cup sour cream
1/4 cup heavy whipping cream
3 eggs
3/4 cup packed brown sugar
1/4 cup butter
1/4 cup heavy whipping cream
1 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C ). Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter or margarine. Press mixture into the bottom of a 9 1/2 inch springform pan. Bake 10 minutes. Cool. Don't turn the oven off.
Bake potatoes until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.
Transfer 1 1/2 cups of sweet potato puree to a large bowl. Add cream cheese, 3/4 cup + 2 tablespoons white sugar, sour cream and 1/4 cup cream; beat until smooth. Beat in eggs one at a time, blending well after each. Pour filling into crust.
Bake until tester inserted in center comes out clean, 1 hour. Turn off the oven. Let cake stand 1 hour in oven with door ajar.
Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Refrigerate.

Sweet Potatoes - The Edible Sunscreen

2012-01-27T14:49:00.006-05:00

Have you ever tried eating your sunscreen? Absolutely disgusting, right? Well, you're in luck! Not only are sweet potatoes loved for being naturally sweet, delicious and low in calories, they are also known as the delicious "edible sunscreen" that will keep your skin looking young and beautiful.

By eating foods that fight sun damage, such as sweet potatoes, you are giving yourself a good lather of natural sunscreen. The greatest fighters against sun damage are carotenoids such as beta carotene and lycopene, which are abundant in sweet potatoes. In addition, sweet potatoes are packed full of vitamin E, which helps protect skin cells and reduce inflammation.

Carotenoids are antioxidants that reduce the negative effects of UVB radiation
Beta carotene (what gives sweet potatoes their famous orange hue) is an antioxidant that slows the aging process and defends the skin from sun exposure
Lycopene protects skin against sunburn and skin cancer; it has an SPF of about 3 and is twice as effective as beta carotene

To start building up your skin's natural sunscreen, eat foods with high concentrations of beta-carotene and lycopene. Eating these foods will boost your skin's antioxidant levels and protect you against UV radiation.

Foods rich in beta-carotene: sweet potatoes, apricots, papaya, mango, carrots and beets

Foods rich in lycopene: watermelon, tomatoes, papaya, guava, red bell peppers and pink grapefruit

Sweet Potato with Beets,Greens & Almonds

from the Savvy Vegetarian

ingredients

1 raw beet, peeled and sliced into 1-inch sticks, steamed
1 large sweet potato, peeled and cut into 1-inch cubes, steamed
1/4 cup blanched almonds, toasted
1/4 cup raw pumpkin seeds, toasted
4 cups chopped swiss chard or kale
1 tablespoon oil
1 teaspoon ground coriander
1/2 teaspoon cumin powder
1/2 teaspoon ground fennel seed
1/4 teaspoon turmeric powder
1/2 teaspoon dried thyme

instructions

Heat oil over medium heat. Add coriander, cumin, fennel seed, turmeric and thyme. Cook and stir until fragrant, about 1 minute.
Add green. Cook and stir until wilted.
Add beets, sweet potatoes, almonds and pumpkin seeds. Mix well.
Season with salt and pepper. Serve as a main or side dish.

Quick and Easy Sweet Potato Cakes

2012-01-20T01:33:00.001-05:00

Whew!! It seems like all the hubbub of the Holidays is just now starting to wane. I feel like I have been in the kitchen since October. It has been a lot of fun, though. In the past few weeks I have sampled dozens of dishes that really let sweet potatoes shine. Sweet potato pies, cakes, casseroles, pancakes, quiche and more. No matter how our sassy sweets are served, they are always guaranteed to be one of the healthiest (and most delicious) foods you can eat.Rich in vitamin A and beta-carotene, the sweet potato offers complex carbohydrates along with tons of antioxidants. Plus they are high in fiber and have a lower glycemic index than white potatoes.

Even after all that time in the kitchen, I still look forward to cooking up tasty meals. But I am happy to keep it simple for a while. That is why I fell in love with this recipe. Don't let exotic ingredients like chickpea flour fool you. This recipe is super easy to make. Prep time is less than 10 minutes and the results are delicious. The warm Indian spices are a perfect way to keep the cold of winter at bay. For a special treat, serve with Biryani Rice.

Crispy Sweet Potato Cakes

Ingredients

2 cups cooked sweet potatoes
1/2 cup chickpea flour
1 tablespoon garam masala
1 tablespoon grated fresh ginger
1/4 teaspoon salt
1/4 cup chopped fresh cilantro leaves
2 tablespoons yogurt
2 tablespoons oil
Mango chutney, for serving, recipe follows

Mango Chutney

1/4 cup pineapple juice juice
3 tablespoons chopped red onion
1 tablespoon chopped fresh cilantro
1 tablespoon chat masala (or curry powder)
1/4 teaspoon salt
1 large mango, cut into chunks

Directions

Mash the sweet potatoes in a bowl and then add the chickpea flour, garan masala, ginger, salt, cilantro, and yogurt. Mix well and then form into small patties about 2-inches in diameter. Heat the oil in a large nonstick skillet over medium-high heat and cook the patties in batches so they have plenty of room to fry. Cook for about 2 minutes on each side, or until they are golden and crispy and cooked through.

Yield: 14 cakes

Chutney
Place the juice, onion, cilantro, chat masala, and salt in a food processor and process to a paste. Add the mango and pulse until the chunks are coarsely chopped. Chill until ready to serve.

The Sweet Potato Solution to Your New Year's Resolution

2012-01-10T11:18:00.021-05:00

It happens every year. During the first week of January the gym is overloaded, classes are jam-packed and the quest to obtain an available treadmill is bloodthirsty and cutthroat. Everyone makes that typical resolution on January 1st to lead a healthier lifestyle. Whether it's to lose weight, exercise more or eat healthier, this "New Year's" resolution dwindles down to a 2 week challenge. Come mid-January the gym is back to its steady pace and those newfound fitness fanatics have gone astray. People generally slip back into their old habits and the resolution vanishes. The fact is- lifestyle changes require commitment and time, they don't happen instantly. It's best to set long and short term goals that are reasonable and will stick.

Swapping a white potato for a sweet potato is a small simple way you can keep up with your new year's resolution. Don't be one of those mid-January quitters. Let sweet potatoes be the solution to your new year's resolution!

What exactly makes the sweet potato an ideal weight loss food?

Low in calories, only 103 per medium backed sweet potato
Rich in fiber, keeps you fuller longer. Fiber also keeps your bowels healthy and lowers cholesterol
Naturally sweet, which helps keep that sweet tooth satisfied without loading on calories
Made up of complex carbohydrates (energy) that is released at a steady pace for a constant source of vitality

Here is a healthy vegetarian recipe I found on Greatist.com. These mushroom caps loaded with sweet potatoes, kale and quinoa will be sure to keep you satisfied - physically and mentally!

Quinoa & Sweet Potato Stuffed Mushrooms
(serves 6)

Ingredients

6 portobello mushroom caps, whole
2 cups cooked quinoa, red or white (prepared according to package directions)
4 sweet potatoes, cut into 1/2 cubes
2 tablespoons olives oil (plus extra for drizzling!)
3 cups greens (spinach or kale work well)
Salt and pepper

What to do:

Heat oven to 450 and line a rimmed sheet with foil (for easy cleanup).
Toss sweet potatoes with oil, salt, and pepper on the baking sheet. Bake for 30-40 minutes, flipping halfway through, until pieces are golden-brown and cooked through.
Just before the sweet potatoes are done cooking, remove sheet from oven and throw the spinach on the pan (or on top of the sweet potatoes, really). Place back in oven for the last 2-3 minutes.
Once spinach is wilted, remove pan from oven and cool until veggies are cool enough to handle.
In a medium bowl, mix quinoa, sweet potatoes, and greens. Season with salt and pepper. Set aside.
Time to prepare the mushroom caps: With a damp paper towel, gently wipe the mushroom caps to remove any extra dirt.
Brush both sides of mushrooms with olive oil, and place smooth side down on the baking sheet.
Fill the caps: spoon the quinoa and sweet potato mixture into the caps, mounding slightly in the center
Drizzle with olive oil, sprinkle with salt and pepper, and bake at 400 for 15-25, or until mushrooms are cooked through.

Start a New Tradition

2012-01-05T03:51:00.000-05:00

Most of us are still recovering from the hustle and bustle of the holiday season. Now its time to turn away from the stresses of the last few months and cook something quick and easy. What we really need is something light and summery, but also something familiar and comforting. The best type of food to fight the winter blahs should be healthy, but in a stealthy way. It needs to taste great too!

This weeks recipe meets all those demands and keeps on giving. It is Sweet Potato Salad. Putting a new spin on traditional potato salad, this recipe subs in our favorite sweets where white potatoes might be expected. Also going out the door is the over-abundant mayo. Instead we are going to use a delicious Dijon vinaigrette that is more healthy, more tasty and much more satisfying. Best of all, you can whip up your own batch in just a few minutes. I guarantee this will become your new "traditional" potato salad. Make extra, your friends and families will thank you.

Sweet Potato Salad

3 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 3/4-inch pieces
3 tablespoons cider vinegar
2 tablespoons sweet pickle relish
2 teaspoons Dijon-style mustard
1/4 teaspoon freshly ground black pepper
1/2 cup Crisco® vegetable oil
2 green onions, sliced (about 1/4 cup)
1/4 cup finely chopped red pepper

Place the potatoes into a 3-quart saucepan and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender. Drain the potatoes well in a colander. Let cool for 10 minutes.
Beat the vinegar, relish, mustard, black pepper and oil in a large bowl with a fork or whisk. Or combine all the ingredients into a jar or cruet and give 'em a shake.
Add the warm potatoes, onions and red pepper, if desired, and toss to coat.
EAT WARM OR CHILLED
ENJOY

Sugar & Spice Makes a Festive Holiday Dish

2011-12-23T04:56:00.003-05:00

2011 has come and gone so quickly. As I prepare my Christmas feast, I am thinking about all of the things that I am thankful for this year. My Family, My Job and all My Co-Workers, Those Glorious Sweet Potatoes (of course), and all of the farmers and markets that grow and sell them. It really is wonderful to have such an abundant supply of fresh produce available thanks to all of their hard work.

After you cook this week's awesome recipes, you may find yourself heading to the market as well. Our first recipe, Sweet Potato Coconut Souffle is sure to win over all of your holiday guests. Even the most devout veggie hater will come to the orange side when they taste this decadent side dish. You may have to trick them into tasting it, or even force them, then they will be a sweet potato fan for life. Then they will ask for leftovers to take home, they will beg for your recipe, they will bring friends to taste the delight, they call to make sure you are serving it on New Year's Day, then it begins anew. Be ready to make this tasty souffle again... and again.

And if you need a break during this busy time, give our second recipe a try. It is a no-muss, no-fuss, crockpot recipe that is a delicious as it is fast and easy.

Sweet Potato Coconut Souffle

Ingredients

3 cups cooked and mashed sweet potatoes
3/4 cup white sugar
1/3 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1 cup flaked coconut
1/3 cup all-purpose flour
1 cup packed brown sugar
1 cup chopped nuts
1/3 cup melted butter

Directions

Preheat oven to 350 degrees F (175 degrees C).
Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.
Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

Crock-pot Coconut Sweet Potatoes

2 pounds sweet potatoes, shredded
1/3 cup brown sugar; packed
1/4 cup margarine or butter; melted
1/4 cup coconut
1/4 cup broken pecans; toasted
1/4 teaspoon ground cinnamon
1/4 teaspoon coconut flavoring
1/4 teaspoon vanilla

Place sweet potatoes in slow cooker. Combine sugar, margarine, coconut, pecans and cinnamon in a bowl. Drizzle over sweet potatoes. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. In last hour add coconut flavoring and vanilla. Serves 4.

Sweet Potato Latkes

2011-12-15T10:45:00.010-05:00

Hi everyone! My name is Julie and I recently starting working with the North Carolina Sweet Potato Commission. I am a long time sweet potato lover so I'll be guest posting on Sweet Bytes from time to time.

As a new New York City resident and in the spirit of Hannukah, I wanted to share a recipe for a traditional Jewish treat. When moving to New York, I was surprised and yet, fascinated with the strong Jewish culture that resonates throughout the city. It's not hard to find deli after deli serving delicious kosher dishes that have been filling tummies for generations. From knishes to whitefish salads, bagels to noodle kugels, rugelach to pickled herring - I grazed, or should I say feasted, at NYC's famous Jewish delis around town.

A few weeks ago, I discovered my favorite Jewish delicacy. One that makes an appearance every year for Hannukah. Yes, I'm talking about latkes. The crispy first bite intrigued me, but the soft, hot potato delight inside had me begging for more. At that moment, I knew I had to learn more about this savory goodness.

After many visits to 2nd Avenue Deli and Katz's Deli, I started to learn the latke history. "Latke" is Yiddish for potato pancake and is derived from the Greek eladia, meaning "little oily things." The oil symbolizes the olive oil that miraculously lit the menorah for eight days. Not to mention, the latke simply would not be the delicious latke we know it as without being fried in oil.

Photo Courtesy: The Kitchen Minions

I wanted to test my love for latkes by making it with sweet potatoes. To my surprise, I had a hard time deciding which I liked better so I recommend providing guests with a mix of both. The sweet potato latke was the perfect blend of sweet, savory and crisp but it'd be nice to get a bite of something neutral every once in a while. The best part is, sweet potatoes provide extra nutrients and fiber and not to mention color, so mixing is definitely the way to go! I tested these scrumptious fritter using this recipe from Epicurious. Happy Hannukah!

Sweet Potato Latkes

Ingredients

1 lb sweet potatoes, peeled and coarsely grated
2 scallions, finely chopped
1/3 cup all-purpose flour or matzah meal
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup vegetable oil

Preparation

Stir together potatoes, scallions, flour, eggs, salt, and
pepper.
Heat oil in a deep 12-inch nonstick skillet over moderately
high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup
potato mixture per latke into oil and flatten to 3-inch diameter with a slotted
spatula.
Reduce heat to moderate and cook until golden, about 1-1/2 minutes on
each side. Transfer latkes with spatula to paper towels to drain.

To keep the traditions alive, add sour cream or applesauce on the side of the sweet potato latkes for extra flavor. Also, for a lighter version, you can try baking the latkes to reduce the amount of grease.

A Quick and Easy Holiday Recipe

2011-12-05T08:45:00.000-05:00

Spicy Sweet Potato Patties

Thanksgiving has come and gone and all of my sweet potato recipes were a hit. Now we can turn our attentions to the upcoming Christmas season. December seems to be moving rapidly past and along with the threat of snow, each new day brings more things to do. This weeks recipe is perfect for anyone feeling the time crunch. It is fast, healthy and easy. You can make it from leftover sweet potatoes (of course, I never have any left over), and you can make it early and freeze for an upcoming party or get-together. This recipe has just the right amount of spice to add warmth to a cold winters night and plenty of nutrients to fuel another day of shopping, traveling, decorating and holiday activity.

Ingredients:

1/2 teaspoon cumin powder

4 eggs
5 cups grated raw sweet potato ( or 5 cups plain mashed sweet potatoes)
1 cup grated onion
3/4 cup chopped fresh cilantro
1 teaspoons diced fresh red chili or 1/2 teaspoon ground chili powder
1/2 teaspoon salt

1 In a medium mixing bowl, beat the eggs, then mix in remaining ingredients and spices.
2. Heat a large, heavy-bottomed skillet and oil lightly. Drop batter by spoonful into the pan and cook slowly on each side until cakes are very golden on each side, about 25 minutes. If you started with mashed potatoes, it may cook faster. Keep warm under a tea towel while cooking the remaining cakes.

Makes 12

Something Sweet for the Holidays

2011-11-18T22:11:00.001-05:00

It's the best time of the year to be a sweet potato fan! November always brings a surge of new sweet potato products to the store shelves, fresh sweet potatoes are always on sale and the blogs, chat rooms and message board start filling up with wonderful Thanksgiving recipes.

During this time, you will no doubt see countless variations of holiday classics like Sweet Potato Pie and Sweet Potato Casserole. However, if you are looking for something extra special, try a new holiday classic - Sweet Potato Cheesecake. What could be more perfect? Cheesecake's rich and creamy decadence paired with the subtle sweetness of Sweet Potatoes. Add in a pinch of warm spices and top it all off with a liquid chocolate glaze... This may be the most perfect Holiday dessert ever. Get ready to make a second one for Thanksgiving, because this is so good the first batch will be long gone when Turkey Day rolls around.

Ingredients

1 1/2 cups graham cracker crumbs
1 cup ground pecan pieces
1 stick melted butter
3 pounds cream cheese, softened and cubed
1 cup white corn syrup
6 eggs
1 cup heavy cream
1/2 cup flour
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon fresh grated nutmeg
1 tablespoon vanilla extract
1 pound sweet potatoes, roasted peeled and mashed
1 cup prepared chocolate sauce - warmed

Directions

Preheat the oven to 350 degrees F.

Combine the crumbs, ground pecans and the butter together. Mix well and press into a 10-inch spring-form pan. Mix or blend the cream cheese until smooth. Add the corn syrup and blend. Add the eggs one at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt, spices and vanilla and blend until smooth. Add the mashed sweet potatoes and blend until smooth. Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set.

Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from spiting down the center. Completely cool the cake before cutting.

Top each piece of cake with Whipped Cream and a drizzle of chocolate sauce.

Sweet Potato Recipes For Thanksgiving

2011-11-16T15:53:00.010-05:00

From all the chatter surrounding Thanksgiving, I think it's safe to say that this coming holiday ranks high on 'favorite holiday' lists. Can you guess why? The food, of course! Every November, we look forward to Thanksgiving classics such as juicy turkey, Mom's stuffing, jiggly cranberry sauce, crispy Brussels sprouts and of course, good ol' sweet potatoes.

Our office is doing Thanksgiving early and having a potluck lunch tomorrow. Everyone signed up to bring a different side without revealing what exactly they'll be doing to it. What did I sign up for? You guessed it! This year I am making Bourbon Sweet Potatoes (photographed above) from Martha Stewart's Everyday Food. I indulge in the natural sweetness of sweet potatoes year round but for Thanksgiving I get right on theme and whip out my molasses-laced brown sugar for a decadent side of my favorite vegetable.

Bourbon Sweet Potatoes

Ingredients

3-1/2 pounds sweet potatoes, peeled and cut into 1-inch wedges
1/2 cup packed dark-brown sugar
2 tablespoons bourbon, or more to taste :)
Coarse salt and ground pepper
3 tablespoons butter, room temperature

Directions

Preheat oven to 350 degrees.
Arrange sweet potatoes in a 9x13 inch baking dish. Add sugar and bourbon; toss to combine; season with salt and pepper.
Bake until sweet potatoes are tender and glazed, about 1 to 1-1/2 hours, tossing everything 30 minutes.
Stir in butter before serving.

What's your favorite way to prepare your sweet potatoes? Casseroles are a sweet potato classic in Thanksgiving spreads but I prefer a little more texture. Here are a few of my favorite ideas to get you thinking outside the Thanksgiving box. Hope you have a wonderful holiday!

Twice Baked Sweet Potatoes with Walnut Streusel

Hasselback Sweet Potatoes

Sweet Potatoes Anna with Prunes

Creamy Sweet Potato Chipotle Soup

Coconut-Ginger Sweet Potato Mash

Tis the Season for Southern Fixin's

2011-10-31T05:52:00.001-04:00

Cool weather is here. The leaves are changing, Halloween is over and the Holiday season is about to begin. Autumn has officially arrived. These cool months are the perfect time to make use of seasonal favorites like apples, pears, winter squash, and of course, Sweet Potatoes! These are also the perfect ingredients to allow the slow cooker to work its magic. So dust off your crock pot and get started. This collection of savory fall Sweet Potato recipes will help you utilize your slow cooker to its maximum potential while requiring only minimal effort from you. Before you know it, you will planning meals for Thanksgiving, Christmas, and New Years Day, so why not ease into the season with these simple, yet delicious homestyle favorites.

Pork and sweet potatoes always go well together, so my first offering features the two ingredients. I add a touch of cayenne to make sure this meal warms you all the way to your toes. Sweet potatoes and apples make an awesome side, but with their sweet cinnamon glaze they could almost be a dessert.

Whichever recipe you try first, make sure to cook up some corn pone to go with your crock pot goodness. Yellow corn, not white. This meal is in living color. While you are at it serve up some greens - toss in a cup of country ham to give 'em that down home flavor. Sit back relax and enjoy. It may be cold outside, but it's comfy cozy inside and supper is ready!

Crockpot Pork and Sweet Potatoes Recipe

This Crockpot Pork and Sweet Potatoes recipe makes 8 servings.

What You Need
• 4 sweet potatoes, peeled, sliced
• 2 pound pork roast
• 1/2 cup brown sugar
• 1/4 teaspoon cayenne
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder

What To Do
1. Place sweeet potatoes in bottom of crockpot, then pork on top.
2. Combine remaining ingredients and sprinkle over top.
3. Cover; cook on low 8-10 hours.
4. Remove pork and slice. Spoon juices over pork and potatoes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Sweet Potatoes with Apples Recipe

This Sweet Potatoes with Apples recipe makes 4-6 servings.

What You Need
• 5 medium sweet potatoes
• 3 apples, peeled, cored, cut into wedges
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 cup maple-flavored syrup
• 2 tablespoons butter, melted
• 1/4 cup pecan pieces

What To Do
1. Generously grease the bottom and sides of crockpot with butter or margarine.
2. Peel sweet potatoes and slice a half-inch thick. Place slices on bottom of crockpot.
3. Top with apple wedges; then nutmeg and cinnamon, maple syrup, and the melted butter.
4. Cover and cook on low about 4 hours or until potatoes are tender.
5. Sprinkle with pecans the last 30 minutes.

Fit for a King

2011-10-15T03:31:00.004-04:00

The sweet potato truly is food royalty. No other food come close to packing so many nutritional benefits into such a tasty package. Sweet Potatoes are rich in beta carotene, an essential antioxidant. Plus, they deliver vitamin C and folate which can help reduce the risk of heart disease. On top of all those wonderful benefits, sweet potatoes are also low on the glycemic index and glycemic load charts. Sweet potatoes truly are the Duke of Dinner, the Prince of the Plate and the King of the Superfoods.

So what recipe can truly capture the sweet potato in all its grandeur? Why, Sweet Potato Crowns, of course. These scrumptious treats are so sinfully decadent that you may just forget that you are eating healthy!

This culinary delight is the perfect practice recipe to get you in the mood to begin planning your Thanksgiving meal. It is beautiful, decadent and actually very simple to make. It is the perfect side dish to complement your savory holiday offerings, but can also work equally well as a dessert. So go ahead and give these crowns a try, and be sure to come back to Sweet Bytes Blog soon. The countdown to the busiest time of the year for our royal sweets is officially underway.

Sweet Potato Crowns

Ingredients

3 tablespoons vegetable oil
¹/2 teaspoon salt
2 large unpeeled sweet potatoes, cut into 1-1/2-inch slices with ends discarded
¹/4 cup light brown sugar
¹/4 cup chopped pecans
¹/4 teaspoon ground cinnamon
1 tablespoon butter, softened

Instructions

Preheat oven to 400 degrees F.
In a large bowl, combine oil and salt; mix well. Add sweet potatoes and toss until evenly coated.
Place on a rimmed baking sheet and cook 25 to 30 minutes, or until fork-tender.
Meanwhile, in a small bowl, mix together brown sugar, pecans, cinnamon, and butter until crumbly. Sprinkle on each potato round and return to oven; cook 8 to 10 minutes, or until sugar is melted. Serve immediately.

Autumn Is Here: Curried Sweet Potato Apple Soup

2011-10-05T15:22:00.007-04:00

The summer seemed to stretch itself out for as long as it possibly could, but the recent weather is proof that this year's heat wave has finally come to an end. Autumn is my most favorite season, and I can't help but be one of those people who has been longing for sweater weather since... well, the start of the warm front each year. Now that the cool air is really starting to kick in I've begun to think about the plethora of recipes that I want to explore in the upcoming months. There are so many great fruit and vegetable options for this season, such as cauliflower, pears, artichokes, grapes, and zucchini. But sweet potatoes are my favorite fall vegetable (I know, how surprising!) and apples are, hands down, my favorite fall-time fruit to cook with.

Apples are such a delicious and beneficial fruit. One small apple contains only 80 calories, and provides a great source of Vitamin C and fiber. Also, unpeeled apples contain twice the amount of fiber as peeled ones, and are richer in antioxidants- nutritional bonuses!

So, because of my love for fall, sweet potatoes, and apples, here is a sweet potato and apple soup recipe to warm you up this season.

CURRIED SWEET POTATO APPLE SOUP
Yields 4 servings (about 5-1/4 cups)

Ingredients

1 large (1 pound) North Carolina sweet potatoes
1 large (8 ounces) tart apple (such as Fuji, Honey crisp, or Gala)
1 tablespoon olive oil
1 large onion, coarsely chopped (2 cups)
2 to 3 teaspoons curry powder
1 can (14 to 14-1/2 ounces) vegetable broth (about 1-3/4 cups)
1-3/4 cups unsweetened apple juice
3/4 teaspoon salt
1 container (6 ounces) plain low-fat yogurt
3/4 cup croutons (optional)

Instructions

Pierce sweet potatoes and apple with fork tines; microwave sweet potatoes and apples on high until apple is very tender (about 6-7 minutes); remove apple, set aside until cool enough to handle
Continue microwaving sweet potatoes on high until tender (additional 4-5 minutes); set aside until cool enough to handle
Heat oil in large saucepan over medium heat; add onion and curry powder;cook and stir until onion begins to brown (about 5 minutes)
Add vegetable broth, bring to a boil; reduce heat to low, simmer (5 minutes); transfer broth mixture to bowl of food processor, reserve saucepan
Halve sweet potatoes and apple; remove apple core;scoop potato and apple pulp from skin; add to food processor; add salt; whirl until very smooth, gradually adding apple juice through processor feed tube
Transfer mixture to reserved saucepan; bring to boil over medium heat
Whisk in yogurt; reheat just until hot (do not boil)
Serve topped with croutons (if desired)

Per serving: 253 calories, 50 g carbs, 6 g fiber, 28 g sugar, 4 g fat, 1 g saturated fat

Classic Recipes with a New Twist

2011-09-29T23:18:00.006-04:00

I have spent the last week sorting through my stacks of recipe books and recipe cards. As I have done so, I have rediscovered some family favorites. Some belonging to my mother and even my grandmother. That's the wonderful thing about recipes - they become part of our own traditions as they get passed along to family and friends. The first recipe I want to share with you began life as a classic mashed sweet potato dish, but over time it has become a quicker, and easier version that now has less fat and more nutrients than the traditional version.

And while you are mashing your sassy sweets, be sure to sit two spuds aside to make a classic Chocolate Sweet Potato Cake. This recipe dates back to at least the 1940s, but it is anything but old-fashioned. This decadent treat is so moist and rich you will swear it was made by a noveau gourmet. This cake is packed with ingredients that take you on a pleasant stroll down memory lane. When I was a little girl, I helped my Granny prepare it. I ate this cake thinking it was a reward for helping prepare it. Little did I know that I was a mini-toddler sous chef!

This week, why not add these to your own collection of family favorites. Taste them, tweak them, and be sure to share them with friends.

Spicy Mashed Sweets

Ingredients

4 sweet potatoes
2 medium purple onions, diced
¹/2 cup margarine
1 teaspoon salt
¹/2 teaspoon ground red pepper
2 tablespoons light maple syrup
1 tablespoon lemon juice
1 teaspoon cinnamon
1 teaspoon cumin, ground
¹/2 cup pecans, toasted

Instructions

Peel and cube sweet potatoes. Combine sweet potatoes, onions margarine and salt in a lightly greased 2-quart baking dish.
Bake, covered, at 375 degrees F for 40 to 45 minutes or until potato is tender. Remove from oven.
Add syrup,lemon juice, red pepper, cumin and cinnamon; mash, leaving a few lumps.
Sprinkle with pecans.

Chocolate Sweet Potato Cake

Ingredients

2/3 cup butter, softened
2 cups sugar
4 eggs
2 cups all-purpose flour
1 tablespoon baking cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon each ground cinnamon, nutmeg, allspice and cloves
1/2 cup milk
2 medium sweet potatoes, peeled, cooked, mashed and cooled
1 teaspoon vanilla extract
2 cups chopped pecans
1/2 cup raisins
Confectioners' sugar, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder, and spices; gradually add to creamed mixture alternately with milk, beating well after each addition. Beat in sweet potatoes and vanilla until blended. Stir in pecans and raisins.

Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 12-16 servings.

Spice up your Fall

2011-09-19T05:58:00.000-04:00

The official start of Autumn is only a few days away on Sept 23rd. It seems that just knowing that Fall is coming seem just a bit colder. Of course, both recipes featured this week offer just the right of amount of spicy kick to perfectly complement the natural sweetness of our favorite orange spuds. Who could turn down a recipe this full of flavor and packed with all the vitamins A, C niacin and potassium that this superfood offers? No one, that's who. Bon Apetit!

Our first tasty treat was recently featured on NPR and combines classic sweet potato fries with lots of boisterous spices and a creamy sriracha sauce. This heat of this popular Thai sauce adds amazing flavor notes to the crunchy french fry goodness.

Spicy Sweet Potato Fries with Sriracha Sauce

2 tablespoons olive oil
1 teaspoon sriracha
2 large sweet potatoes, cut in large batons, approximately ¼-inch-by-2 inches
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper

Sriracha Dipping Sauce
Makes 1 cup
1 cup sour cream or Greek-style yogurt
1 small garlic clove, minced
1 tablespoon freshly squeezed lime juice
2 teaspoons sriracha, or to taste
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 425 degrees.

Whisk olive oil and sriracha together in a small bowl. Pour over sweet potatoes in a large bowl and toss to coat.

Combine spices in a small bowl. Add spices to potatoes and toss to coat. Arrange potatoes in one layer on an unoiled baking sheet.

Bake on lowest rack 10 minutes. Turn potatoes with a spatula and bake 10 more minutes, or until golden brown on all sides.

While potatoes are cooking, whisk dipping sauce ingredients together in a small bowl.
Remove potatoes from oven and serve with sriracha dipping sauce.

Still looking for a quick way to warm up when the Autumn chilled winds begin to blow? Try this amazing salsa on nachos, or as the perfect side to jazz up any entree.

Sweet Potato Salsa

Ingredients:

4 medium sweet potatoes
4 scallions or one large sweet onion
3 raw jalapenos, remove the seeds
1 red bell pepper, chopped and sauteed
1-2 large tomatoes (optional)
Cumin to taste
1 tsp Chili powder to taste
1 tsp Powdered garlic to taste
Juice of 1 lime
1/2 tsp salt