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

Carrots Contessa

Serves 4; about 5-10 minutes hands on time; ready in under 20 minutes

• 3/4 lb (about 3 cups) baby carrots
• 1/3 cup water
• generous 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tsp dried dill weed
• 2 Tbsp light butter

Split any thicker carrots lengthwise. Then combine the carrots, water, salt, pepper, and dill in a large skillet. Bring the water to a boil. Reduce to a simmer and cover. Cook for 6-7 minutes.

Uncover and add the butter. Saute for 1-2 minutes until the water evaporates and the carrots are coated with butter, but not dry.

Per serving, approximately 56 calories; 3.1 g. fat; 7.2 g. carbohydrates; 2.5 g. fiber; 308 mg. sodium; .6 g. protein