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.
I have a theory – My mom ate plenty of sweet potatoes when I was still in her womb. Why do I believe this? Because I never tire of them (you can read more about the development of childhood preferences here). Both my mom and I continue to consume them every single day. Nope! Not exaggerating. I normally roast a whole bunch on Sunday and snack on them throughout the week.
So when I heard there was a new variety in town, I had to know everything about it bc I’m
Ta-da! (insert spirit fingers) I introduce you to California sweetpotatoes! And yes, it’s supposed to be one word to help distinguish them from all the other spuds out there. So how are they different? I’m glad you asked. These California sweetpotatoes are:
- grown in soft sand and and are hand sorted. I was pleasantly surprised by the minimal scarring and scratching. I oftentimes peel the skin or refuse to eat it bc it looks so…unappetizing. Not the case with these beauties.
- are a “nutrition bang for the calorie buck!” They have 4 grams of fiber, 2 grams of protein, and 105 calories in 1 medium sweetpotato.
- provide vitamin C and more than a day’s worth of vitamin A
- are available all-year round! That’s music to my ears.
For the longest time, I believed that sweetpotatoes and yams were interchangeable. But now I know that sweetpotatoes are:
- sweet and moist while yams are dry and starchy
- grown in the U.S while yams are imported from the Caribbean
There are 3 different varieties of California sweetpotatoes. The orange ones you see above are called the Covington and they are great for mashing or roasting. The description doesn’t lie! They were the sweetest and had the most orange flesh that I’ve ever seen. And I’ve seen plenty. O’Henry has a pale copper color and looks similar to a regular potato. The white flesh is sweet and creamy which makes it perfect for soups and stews. And finally, Diane flaunts its red or garnet color and is perfect in dishes that need a hand in the color department.
If you’re like me, there’s no such thing as too many sweetpotato recipes. So today, I’d like to add one more to the list. May I interest you in trying some Loaded Southwestern Quinoa Sweetpotatoes?
First, I reluctantly pierced some holes into my perfect beauties and baked them in a 400°F oven for about 45 minutes. When there was 10 min left on the clock, I prepared the Southwestern Quinoa filling. I used a combination of both white and red quinoa. This was a compromise between my husband and me. I like the nuttier, earthier flavor and the more toothsome bite of the red while Hungryman likes his milder white. We were both happy ;).
The filling came together so quickly! Into the bowl went cooked quinoa, leftover rotisserie chicken (you can leave this out and perhaps add more beans if you want to make this vegetarian), corn, beans and Rotel that have been drained, cumin, lime juice, s&p. Then came the star of the dish..the sweetpotatoes.
On a side note, the recipe makes a ton of filling. I stuffed 4 sweetpotatoes and saved the rest to add to salads or to enjoy as is throughout the week. Otherwise, it should stuff about 8-10 sweetpotatoes.
Once they were ready (I kindly gave the job of splitting them open while they were still piping hot to Hungryman. From his reaction, I highly recommend you wait for several minutes before completing this step ;)), it was time to load them up! I topped them with cheese and back in the oven they went.
I sprinkled on some fresh cilantro and hurriedly sought the assistance of my fork. The sweetness from the sweetpotatoes really contrasted all that was going on in the filling…in a good way. It balanced the spicy and savory components while blending well with the earthy quinoa. You know what I’ll be gladly eating the rest of the week ;). A perfect recipe for the autumn season. Hope you’ll give it a try!
- 8 California sweetpotatoes, washed & scrubbed
- 1 cup quinoa (I used ½ cup white & ½ cup red)
- 1 cup shredded rotisserie chicken
- 1 (15 oz) can low-sodium black beans, rinsed & drained
- 1 cup frozen corn, thawed
- 1 (10 oz) can Rotel (diced tomatoes w/ lime juice & cilantro)
- 1 tsp cumin
- ½ tsp salt & pepper
- 1 Tbs fresh lime juice
- 1 cup Mexican blend cheese
- Cilantro for topping
- Preheat oven to 400ºF. Pierce sweetpotatoes with fork and wrap individually in foil. Bake for 45-50 min, or until fork tender.
- In the meanwhile, cook quinoa. Once cooked, add to large mixing bowl along with rest of ingredients, except for cheese and cilantro.
- Once potatoes are done, take them out of the oven and wait until they cool slightly, about 5 minutes. (leave the oven on). Slice in half lengthwise and stuff with generous amount of quinoa filling. Top with cheese and place back in the oven and bake until cheese melts, about 5 minutes.
- Top with cilantro and more lime juice, if you'd like, and dig in!