This week seems to have whizzed by! I’ve been playing around with what I’m cooking over the last two weeks and I think that adds to the pace. I mentioned in my Sticky Lemon Seitan post that I’d add my seitan recipe soon, so Monday I’ll be posting my chicken seitan recipe.
Tonight I’m making a new family favourite – Sweet Potato Boats! This dish was born out of a recipe I saw on pintrest. The original was loaded with cream cheese and other highly caloric ingredients so I changed things up and made it entirely guilt free. This can be made as a main or simply omit the seitan and serve it up as a side. Don’t be fooled though this is exceptionally filling.
Sweet Potato Boats
Ingredients
4 medium sweet potatoes
3 tbsp mexican seasoning (recipe below)
1 cup corn
1 can black beans
1 cup seitan
1/2 cup “cheese” of your choice
Directions
Wrap sweet potatoes in foil and bake at 350 degrees for 1 hour.
While sweet potatoes are baking place corn on a hot frying pan and add 1tbsp of mexican seasoning. Fry until corn is slightly blackened then transfer to a bowl.
Fry seitan in same pan with olive oil and remaining mexican seasoning for 5 minutes. Transfer to the bowl of corn.
Add drained and rinced black beans to your bowl of corn and seitan. Mix well.
Once sweet potatoes are cooked allow them to cool until they are comfortable to handle. Cut lengthwise and scoop out the filling and mash.
Combine your corn mix to the mashed sweet potatoes along with 1/4 cup of “cheese”. Spoon back into sweet potato skins and cover with remaining cheese.
Return the sweet potato boats to the oven and broil for 15 minutes. Let cool and serve.
Mexican Seasoning
Ingredients
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
2 teaspoons sea salt
1 1/2 teaspoons hot smoked paprika
1/2 teaspoon cayenne pepper
Directions
Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.
Nooch your Grandma's Recipes 