Tuesday, November 24, 2015

Twice-Baked Chipotle Sweet Potatoes

If you're bored with sweet potatoes topped with marshmallows, here's an interesting twist on the classic sweet potato side dish for Thanksgiving.  I personally like sweet potatoes that are seasoned more on the salty side; so you get that sweet and salty combo.  Like sweet potato fries, I feel there's no need to add cinnamon or sugar or marshmallows.  So when I came across this recipe 5 years ago, I knew I had to try it.  It's been very yummy and I've brought it to my family's Thanksgiving twice now.

I came across this recipe of all places in the Bryan, TX electric's quarterly mailer, the "Texas Co-Op Power" November 2010 edition.

Twice-Baked Chipotle Sweet Potaotes
  • 6 medium sweet potatoes (try picking rounder shaped sweet potatoes of similar sizes)
  • olive oil
  • 8 oz. goat cheese, softened (cream cheese may be substituted)
  • 1 tsp. salt
  • 1 tsp. chili powder
  • 1/2 c. cilantro, minced
  • 2 tbs. butter, softened
  • 1 chipotle pepper from can, minced
  • 1/4 c. adobe sauce from canned chipotle

  1. Scrub sweet potatoes and dry thoroughly.  Rub skins with olive oil.  Wrap individually and bake in preheated oven at 350 degrees for 1 hour or until soft.  Allow to cool before handling.
  2. Mix rest of ingredients in large mixing bowl.  Cut potatoes in half and carefully remove inner flesh, reserving about 1/4" border from the skins.  The skin is much more delicate than a regular potato, so be careful not to tear the skin!  Using a masher or mixer, combine the goat cheese and sweet potatoes.
  3. Fill each potato with the mixture with a spoon, or for a fancier presentation, use a pastry bag with a star tip.
  4. Bake in oven at 350 degrees for 10-15 minutes or until tops browned and potatoes warmed through.

Sunday, November 8, 2015

Pork Chops with Crispy Sweet Potatoes with Apple Cider Reduction

So I got a little overzealous with my fall enthusiasm and had about 2 pounds of apples to use before they got all mushy this week.  Bust out the sweet potatoes, and sage, and pork chops!

This was an easy and deliciously filling weeknight meal and it made our house smell really good.

Pork Chops with Crispy Sweet Potatoes and Apple Cider Reduction
Recipe inspired by Curtis Stone's Cider-Dijon Pork Chops

  • 4 thin-cut bone-in pork chops
  • 3 tbs. olive oi
  • 2 medium sweet potatoes, peeled and cut into 1/4" long slices
  • 1 onion, sliced into wedges
  • 2 small Fuji apples, sliced in wedges
  • about 10 sage leaves
  • 2 tbs. butter
  • 1 tbs. Dijon mustard
  • 1/2 c. apple cider vinegar
  • salt and pepper

  1. Preheat a sheet pan in the oven at 450 degrees.  In a large bowl, toss sweet potatoes, onion, apples, and sage leaves in 2 tbs. olive oil.  Season with salt and pepper.  Spread mixture on pre-heated sheet pan and roast for about 15-20 minutes or until golden brown and crispy, turning ingredients over once during cooking time.  The preheated sheet pan allows the sweet potatoes to get really crispy on all sides.
  2. Meanwhile, in a large skillet, heat olive oil over medium-high heat.  Pat pork chops dry and season both sides with salt and pepper.  Cook in skillet for about 5 minutes per side, or until cooked through (internal temperature of 145 F).
  3. Remove pork chops and keep warm on a plate under a foil tent.  Add butter and Dijon mustard to the remaining pan juices over medium-high heat.  De-glaze pan with apple cider vinegar and cook until volume reduced to about half.
  4. Plate pork chops.  Drizzle sauce over pork and serve with side of roasted vegetables.