Beano sweet potato pie

I was stuck for an idea for tea one day. I knew I wanted baked beans but I didn't fancy them straight out of the tin. This is what I came up with. It is so rich and filling, pure comfort food. Definitely a winner that will grace our table regularly. Ingredients

500g (1lb) pumpkin (or butternut squash), peeled, deseeded and chopped

1 large red onion, chopped
2 garlic cloves, crushed
1 red pepper, deseeded and diced
1 green pepper, deseeded diced

1 tin mushroom soup

2 tins baked beans

mixed herbs

150g (5oz) cheese, grated

butter (dollop to taste lol)

sunflower oil spray

topping

1kg (2¼lb) sweet potatoes, peeled and cut into chunks
75g (2½oz) Cheddar, grated 

Method

Place the pumpkin or butternut squash in a large pan with about 600ml (1pt) water and bring to the boil. Reduce the heat and simmer for about 15 mins until tender. Using a hand blender or food processor, puree the pumpkin with the cooking liquid so that you have a fairly thin puree.

Heat the sunflower oil in a large pan. Add the onion, garlic and peppers and cook over a moderate heat for 5 mins.

Add the basil, canned soup and baked beans. Bring to the boil, stirring, and then simmer for 10-15 mins. Stir in the pumpkin puree, cheese, butter and mixed herbs. Mix till it's all melted and thickened. Spoon the bean mixture into a baking dish. 

To make mash: Cook the potatoes in boiling water for about 10 mins until tender. Drain.

Mash the sweet potatoes and stir in half the cheese and seasoning to taste. Spoon mash over the bean mixture and sprinkle with rest of the cheese. 

To serve now: Set the oven to Gas Mark 5 or 190°C. Bake the pies on a baking sheet for 30 mins until piping hot and the cheese has melted. Serve with green vegetables, if you like.
To freeze: Freeze pies uncooked or baked. Cool the pies. Openfreeze,
then pack individually in freezer bags. Use within 2 months.
To serve from freezer: Thaw in the fridge. If pies are unbaked, cook as above for 30-40 mins. If already baked, reheat each pie in the microwave for 3 mins until piping hot. 

Sweet potato bake

 I had 4 sweet potatoes that needed using up. This is what I came up with, omg it was delish.
Ingredients:
1/2 cup milk
4 eggs
1/2 teaspoon salt
1 clove garlic, halved
dry parsley
1/2 medium onion, chunked
4 medium sweet potato, cooked

Directions:

Preheat oven to 375 F. 190 C.

Place ingredients in blender or processor, in order listed. Puree. Pour into greased casserole dish or pie plate and bake, uncovered 45 to 60 minutes or until cooked. Let stand 10 minutes before serving.

Sweet Potato Pie

 This sounds delish, gonna have to try it

The recipe!

 

You'll need:

1 lb sweet potatoes

1 stick butter, room temperature
or
(vegan margarine)

1 cup sugar 

1/2 cup cream
or
(soya cream)

3 eggs
or
(1 egg = 1 Tbsp. oil + 2 tsp. baking powder

2 egg = 4 Tbsp. cornflour)

1/8 teaspoon freshly ground cinnamon

1/2 teaspoon ground cinnamon

2 teaspoons vanilla extract

1 banana

pinch of salt

1 recipe All Butter Pie Crust, prepared in a 9 inch pie plate

Preheat oven to 350F. Wrap sweet potatoes in foil, and bake for an hour to an hour and fifteen minutes. They should be very soft when pierced with a fork.

Simultaneously, roast unpeeled banana on a baking sheet for 30 minutes in the same oven. Remove and set aside. Banana will be extremely soft. 

Remove sweet potatoes from oven, unwrap them and allow them to cool until comfortable to handle. Remove the skins, and place the flesh in a mixing bowl. Mash potaotes with a fork. Pull the peel off the banana and add it to the bowl. Mix with sweet potato.

With a mixer, beat butter into sweet potato and banana. Add sugar, cream, eggs, nutmeg, cinnamon, vanilla and salt, and mix unti well incorporated. Mixture should be very smooth.

Pour filling into the unbaked pie crust.

Bake at 350F for just at an hour, until a skewer or toothpick inserted into the center comes out clean.

Spicy Sweet Potato and Black Bean Burrito

These sound delish, will have to give them a try. I just love sweet potato.

Spicy Sweet Potato and Black Bean Burrito

Ingredients
    1 large sweet potato
    1/4 cup chili powder
    1 teaspoon garlic powder
    1 tablespoon cumin
    Dash cayenne
    1 teaspoon oregano
    1/4 cup diced red onion
    1 cup cooked black beans
    1/2 cup diced green bell pepper
    1/2 cup cooked brown rice
    1/4 cup frozen corn kernels   
    3/4 cup tomato sauce
    1/4 cup canned diced green chilies
    3 cups roughly chopped kale
    6 corn tortillas
    1/4 cup diced tomato
    1 tablespoon chopped fresh parsley

Directions:

1) Wash sweet potato and peel, if desired. Bring large pot of water to boil. Add sweet potato, cut in large chunks, and boil until tender, about 30 minutes. When easily pierced with a fork, it's done.

2) Meanwhile, combine the chili powder, garlic powder, cumin, cayenne, and oregano.

3) Saute the red onion on medium-low heat in a small amount of water until soft and slightly translucent, roughly 5 to 10 minutes. Add half of the mixed spices, black beans, bell pepper, rice, corn, tomato sauce and green chilies. Cook on medium heat, stirring occasionally, for 10 minutes. Lastly, stir in the kale and heat until bright green and just wilted. Remove from heat.

4) When sweet potato is cooked, mash until smooth with the remaining half of spice mixture. Heat corn tortillas between two damp paper towels in microwave for 30 seconds.

5) Spread mashed sweet potato down the center of each tortilla. Top with the black bean and veggie mix. Roll and serve topped with diced tomato and fresh parsley.