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*** A WORD FROM THE KITCHEN ***
Here's a little something different for a healthy
treat or even a vegetarian delite...SWEET POTATO BURRITOS.
Serve with sour cream, chopped green onions and salsa and
you're in business!
Enjoy!
Marzee
mailto:mz@gophercentral.com
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RECIPE: SWEET POTATO BURRITOS
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INGREDIENTS:
3 teaspoons vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups kidney beans, cooked
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas
8 ounces shredded Cheddar cheese
DIRECTIONS:
Preheat oven to 350 degrees F. Heat oil in a medium skillet.
Saute onion and garlic until soft. Add the beans and mash.
Gradually stir in the water and heat until warm. Remove from
the heat and stir in the chili powder, cumin, mustard, cayenne
pepper and soy sauce. Divide bean mixture and mashed sweet
potatoes evenly between the warm flour tortillas. Top with
cheese. Fold up tortillas burrito style. Bake at 350 degrees
for 12 minutes.
Yield: 12 Servings
Category: Potatoes, Vegetarian
Calories 514, Protein 20g, Total Fat 14g, Sodium 1162mg,
Cholesterol 20mg, Carbohydrates 79g, Fiber 14g
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MARZEE's CORNER
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MMMM......SWEET POTATO BUTTER
This is an unusual twist to fresh fruit butters. Try
this creamy mixture on slices of fresh bread or as a
sandwich spread.
1 medium sweet potato
1 cup unsalted butter, softened
Freshly grated nutmeg
Wash the sweet potato and boil in water about 30
minutes, until tender. Drain, cool and peel. Puree the
sweet potato in a food processor. Add the softened butter
and pulse until smooth. Mix in nutmeg.
Makes about 1-1/2 cups