It's Sweet Potato Season

These last few weeks I've been using Sweet Potatoes to many of my meals. I adapted my favorite Pozole recipe, replacing Butternut Squash for SPs! And then I invented a fun combo of veggies and berries for my church's Thanksgiving-themed outreach at a local homeless shelter. I might just re-make it for the actual Thanksgiving!

Chicken and Sweet Potato Pozole

2 Tbsp. Olive Oil

1 large Onion, diced

1 large green or red Bell Pepper, diced

2 cups Chicken (or more if you desire), cubed or shredded

Garlic (to taste)

1-2 Tbsp. Chili Powder

1/2 Tbsp. Cumin

Dash of Cinnamon

1 large Sweet Potato (or 2 smaller ones), cubed and roasted in the oven

1 large can of Hominy, well rinsed

1 can of Pinto or Black Beans, well rinsed

1 small can Green Chilies

2 cans of diced Tomatoes, with the juice (I used fire roasted)

1 bunch Cilantro, leaves removed from stems and chopped

1 carton low sodium Chicken Broth

2 Tbsp. Lemon Juice

Black Pepper and Salt  (to taste)

In a large soup pot, sauté onion, bell pepper, chicken, and garlic. Add spices. At the same time, roast the cubed sweet potatoes on a greased baking pan at 400 degrees, until just tender. Add roasted sweet potatoes to the pot, along with the remaining ingredients. Stir together, and then add salt and pepper to taste.

You can also add corn or replace the sweet potato for butternut/acorn squash.

Serve with shredded cheese or sour cream.                            

Thanksgiving Sweet Potatoes, Green Beans, Pearl Onions, and Cranberries

(You can make any amount of this dish, therefore I have not included measurements)


Sweet Potatoes
Green Beans (frozen or fresh)
Pearl Onions (found in the frozen section)
Fresh Cranberries, rinsed

Sauce:
Equal parts:
Olive Oil
Balsamic Vinegar
Lemon Juice

To Taste:

Cinnamon
Cloves
Allspice
Ginger powder 
Garlic Powder
Paprika

Cut sweet potatoes into cubes. Roast with pearl onions on a greased baking sheet for 30 or so minutes (until tender) at 375 degrees. At the same time, steam green beans in a medium pot. In a medium rectangle baking dish, roast cranberries with fresh oregano until wrinkled and deflated (about 15 minutes).

Pour all vegetables and berries into a large bowl/serving dish. In a small bowl, combine sauce ingredients. Pour over the vegetables/berries and stir well.