South of the Border Sweet Potatoes

Am I in a sweet potato craze? Maybe so. They are so delish!

Sweet Potato and Black Bean Soft Tacos

2 small sweet potatoes, peeled and diced into about 1/2 inch cubes

1/2 of a small red onion, diced

2 tablespoons olive oil

1 can black beans, rinsed and drained

1/2 cup frozen sweet corn

1/2 teaspoon paprika

1/4 teaspoon ground cumin

1/4 teaspoon kosher salt

juice of 1 lime

1/2 cup fresh cilantro, chopped

1 cup thinly sliced cabbage (coleslaw mix is good)

1/2 cup crumbled cotija cheese, (or crumbled feta or crumbled goat cheese)

Salsa of your choice, pico de gallo is good

8 corn tortillas

Heat olive oil in large skillet over medium heat. Add onion and sweet potato and cook until sweet potato is almost tender, about 15 minutes. Add beans, corn, paprika, cumin, salt and lime juice.

Reduce heat to medium-low and cook until potatoes are completely tender and beans and corn are hot, about 10 more minutes.

While mixture is cooking, heat the tortillas over a gas burner, or wrap them in foil and place in a 400 degree oven directly on the rack, for about 5 minutes.

Assemble tacos: fill tortilla with sweet potato filling, top with cabbage, cilantro, cheese and salsa.

Sweet Potato & Rosemary Pizza

A sweet twist on one of our favorite pizzas we had in Naples.

1 premade pizza dough, or bread dough brought to room temp. (available in fridge section in many markets, or use frozen bread dough, thawed and risen)

8 - 10 slices provolone cheese

1 sweet potato, peeled and very thinly sliced

1 teaspoon fresh rosemary leaves

1 tablespoon freshly grated parmesan cheese

1/4 teaspoon ground nutmeg

2 Tablespoons olive oil

salt and pepper

Preheat oven to 450 degrees.

Roll out dough to about a 10 inch round. Brush with some olive oil. Cover with a single layer of provolone slices. Cover cheese with a single layer of the sweet potato slices. Sprinkle with rosemary leaves, parmesan cheese, nutmeg, salt and pepper. Drizzle with about 1 tablespoon olive oil. Bake at 450 degrees for about 10 minutes, or until golden and bubbly.

Sweet Potato Ice Cream

This easy to make ice cream is like sweet potato cheesecake laced with cinnamon. Drizzled with hot fudge makes it even more decadent.

If you don't have an ice cream maker, you can try using the baggie method (see below).

1 medium sweet potato, roasted (bake an extra one at dinner time), cooled, and skin removed

8 ounces cream cheese, softened
3/4 cup dark brown sugar
1 teaspoon vanilla extract
1 cup whole milk
1/2 cup heavy cream
1/2 teaspoon cinnamon
dash salt
1/4 cup melted good quality chocolate, cooled slightly (optional)

Place the cream cheese and sweet potato (no skin) in food processor and process until smooth and creamy. Add brown sugar, and continue processing until smooth again. While processor is running, using the chute gradually add whole milk, cream, cinnamon and salt. Stop processor and scrape down sides and then process until everything is incorporated. Transfer mixture into a bowl, chill in fridge until cold, if necessary.

Follow directions for your ice cream maker to churn into ice cream.

During the last 2-3 minutes of churning, drizzle the melted chocolate into the ice cream so it forms ribbons.

Baggie Method for Making Ice Cream

1 heavy duty quart size ziplock baggie
1 heavy duty gallon size ziplock baggie
lots of ice
about 2 cups rock salt


Pour about 1 cup ice cream "batter" into quart size baggie, remove air and seal. Add 2-3 cups of ice and 2 cups of rock salt to gallon size baggie. Place the smaller baggie with ice cream mix into the large baggie. Seal the large baggie. Gently agitate, roll, turn, and flip the baggie continuously for about 10 to 15 minutes. You will notice the ice cream consistency changing and getting more solid. If necessary add more ice as you are working. When the ice cream is the consistency you like remove the smaller baggie and dry it off before opening it. Be careful not to get salt or water into your ice cream.