I received free samples of California sweetpotatoes mentioned in this post. By posting this recipe I am
entering a recipe contest sponsored by the California Sweetpotato Council and am eligible to win prizes
associated with the contest. I was not compensated for my time.
Ok, so my last post was also about these cool, new variety of sweet potatoes – or rather, sweetpotatoes – but I couldn’t help but experiment with them all week. Some recipes worked out more than others, and the poor boyfriend had to endure them all. But he did it like a champ. Like a California Sweetpotato champ.
Spelled as one word, these California Sweetpotatoes are the newest spuds around and us Recipe Redux members want to share them with everyone. Unlike yams, which are grown in the Carribbean and are typically dry and starchy, these sweetpotatoes are (you guessed it) sweet and moist, and are a completely different variety of sweet potatoes altogether. They are grown in soft sand and hand sorted during harvest to minimize scratching and scarring. Can’t you tell? They’re just flawless…
There are three popular California varieties found in grocery stores nationwide, each one offering a different flavor and texture to use in specific recipes:
Covington (Orange): This orange variety is great for mashing or roasting. It has rose colored skin and super sweet orange flesh. Eat it whole with your favorite toppings or slice it into wedges and bake as a side dish.
O’Henry (Tan): This one has a pale, copper colored skin but don’t worry, its flesh is just as sweet and lends a creaminess perfect for soups and stews.
Diane (Red): With amazingly ruby red skin and deep orange flesh, the Diane variety is oh so sweet and even quite durable. It’s great for making sweetpotato fries and holding up in simmering liquids such as soups (or chili’s!)
Not only are these spuds attractive, they offer quite the punch when it comes to nutrition. One medium sized potato gives you 4 grams of fiber, 2 grams protein and over 100% of your daily need for vitamin A for just 105 calories. Ready to eat some sweetpotatoes? Try them out in this comforting yet healthy chili…
Sweetpotato Tempeh Chili
2 medium-large California Sweetpotatoes (I used the Red Diane), unpeeled and cubed
1 package of tempeh, crumbled
1/2 large red onion, chopped
4 garlic cloves, minced
2 cans beans, drained and rinsed, kidney beans and white beans (or whatever you like)
2 cups chopped tomatoes with their juices (fresh or canned)
4 cups water (or more, depending on how much liquid you like)
1 TBS vegetable base (or bouillon)
1 TBS oil (canola, olive or chili oil)
1-2 TBS cumin
1 TBS chili powder
1 TBS cayenne pepper
salt to taste
Cilantro and scallion to garnish
– Heat oil in a large saute pan and add onion, sweetpotatoes and tempeh. Cook, stirring often, for about 7 minutes and then add garlic and spices and cook another 3 minutes. Lightly season with salt while cooking.
– Add tomatoes, water and vegetable base and bring to a boil, then cover and let simmer for about 20 minutes.
– Add in beans and cook another couple minutes.
– Have a taste, and add more salt or spices to your liking.
– Scoop into bowls and top with scallion and cilantro.
Check out some more great ways to use Sweetpotatoes as created by fellow Recipe Redux members!