peas at a party

A convergence of thoughts . . . I’ve been planning menus to celebrate Hispanic Heritage Month and thinking about the fun of trying to duplicate authentic recipes in a weeknight kitchen. But I’ve also been thinking about cocina nueva or the new Latina kitchen, those Hispanic influences on our everyday food. At the same time, I’m reading Fashionable Food. Who knew that sweet potatoes went with possum? Altogether this reminds me of a favorite meatless supper.

The dish got it’s name because everytime I mentioned the idea to my mom, she replied, “Are you sure?” Heh. If you think of sweet potatoes as a once-a-year vegetable with marshmallows on top, then it does sound strange. But the sweet and spicy flavors are a wonderful blend. And after tasting, my mom agreed.

Not My Mama’s Chili-Stuffed Sweet Potatoes

Serves 4 with extra chili; about 10 minutes hands on time; ready in 30 minutes

• 2 sweet potatoes, about 3/4 lb each
• 12 oz frozen veggie/soy crumbles*
• 1 (1.5 oz) package chili seasoning mix*
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can pinto beans, drained and rinsed
• 1/2 cup water
• 4 tsp light sour cream
• 4-6 chopped green onions
• 1/4 cup grated cheddar cheese, 2% milk fat

1. Preheat the oven to 400 degrees. Scrub the potatoes and pierce several times with a fork. Wet paper towels and wrap each potato. Place in a microwave-safe baking dish and microwave on High for 6 minutes. Remove the paper towels and transfer the potatoes to the oven to cook for 20 minutes. Let the potatoes rest 2-3 minutes before slicing.

2. About 5 minutes after the sweet potatoes go in the oven, mix the crumbles, seasoning mix, tomatoes with juice, beans, and water in a large skillet. Heat on medium or medium high heat until the mix starts to bubble, stirring often. Reduce heat to low and cover. Let it simmer for 10-12 minutes.

3. Serve each sweet potato half topped with 1/2 cup chili, 1 tsp sour cream, a sprinkle of green onion, and 1 Tbsp cheddar. Freeze the extra chili for another use, such as soft chili tacos.

* Tested with Morningstar Farms(r) Crumbles and Lawry’s(tm) Chili Seasonings.

Per serving, approximately 298 calories; 4.6 g. fat; 50.1 g. carbohydrates; 9.2 g. fiber; 15.2 g. protein