twice-baked sweet potatoes

I'm popping in to share a simple and delicious side dish that would make a great addition to any Fall meal . . . twice-baked sweet potatoes!

Our little family enjoys sweet potatoes throughout the year! I don't wait until Fall, or Thanksgiving, to add them as a side dish to our meals. They're too delicious (and versatile) to enjoy for just one season a year.

My husband loves baked sweet potatoes topped with whipped butter, brown sugar, and cinnamon . . . and that's fine, on occasion; BUT, I like to mix up it up. And when I do - I make this amazing savory version.

What makes this simple twice-baked sweet potato extra special is the addition of goat cheese. The goat cheese adds a little tang and creaminess to the already naturally sweet potato.

And to round off the sweet and tangy, I sprinkle the top with chopped pecans and buttery, salty  breadcrumbs. It's put back into the oven and baked again until the top is a crisp, golden perfection. Yum! Serve alongside roasted chicken  . . . and you have a simple and delicious dinner.

I think these might even make a great side dish for Thanksgiving Dinner!

twice-baked sweet potatoes

.     .     .     .     .     .

5 medium sweet potatoes

4 Tablespoons unsalted butter, room temperature

4 ounces fresh goat cheese

1/4 cup Panko breadcrumbs

1/4 cup pecans, chopped *optional

3 Tablespoons fresh chives, finely chopped

salt and pepper, to taste

.     .     .     .     .     .

Preparation
Preheat oven to 375 degrees F.

Prick 5 medium sweet potatoes (about 3 pounds) all over with a fork. Place on a large piece of foil on a baking sheet; fold foil around sweet potatoes to form a packet. Bake until tender when pierced with a knife, about 1 hour.

When cool enough to handle, halve sweet potatoes lengthwise. Scoop our all but 1/4-inch flesh from inside skins. Arrange 8 skins in a single layer in a 9-by-13-inch baking dish (discard remaining skins). Place flesh in a food processor, along with 2 Tablespoons unsalted butter, room temperature, and 4 ounces fresh goat cheese; season with salt and pepper. Process until smooth, 2 minutes. Add 3 Tablespoons finely chopped fresh chives and pulse to combine; spoon skins.

In a small bowl, stir together 1/4 cup chopped pecans, 1/4 cup Panko (Japanese breadcrumbs), and 2 Tablespoons butter, room temperature, until combined; season with salt and pepper. Sprinkle Panko mixture over sweet potatoes. Bake until topping is golden, about 10 to 12 minutes. Serves 8.

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creamy white bean & chicken chili with roasted sweet potatoes

I wanted to share this post again, since chili is a popular dinner served on Halloween.

It's easy to see why . . . it's simple to prepare and ever-so-hearty.  A delicious on-the-go dinner for busy trick-or-treaters. 

Chili has a special place in my heart! It reminds me of my late grandma, Monie, who made it every year for our family's Annual Halloween Celebration! Her chili was famous!  

  

It was rich . . . thick . . . and hearty! Made with a tomato base, meat, salsa, and LOADS of spices . . . It was amazing.

Shortly after her 97th birthday she shared with us that she didn't think she was going to host Halloween that year, because it was just too much. And although we all offered to help, she still declined because she knew she couldn't host it the way that she always did, and wanted to . . . so our chili tradition ended, sadly.

Several of us asked her for the recipe, so as to carry on the "chili tradition" in our own homes . . . but her response was "Honey, there is no recipe." 

What!?! How could that be? 

Determined to have it, I asked her to prepare it one afternoon so that I could watch and record. My attempt proved quite difficult because she didn't measure a single ingredient, and used a lot of "this and that." 

My culinary skills have grown over the years, and what I've come to realize is that chili is probably one of the most versatile recipes, and that some of the best chili's don't have a recipe! 

Monie's chili is still THE BEST CHILI I have ever eaten , and knowing what I know now . . . It wasn't amazing because of a 'special ingredient' . . . It was amazing because she prepared it with LOVE . . . and a lot of it! ((Her century-old cast iron pot ~ laden with more flavor than you could imagine ~ might have helped a little too. Smile!))

I haven't tried to re-create her chili. I'm not sure that I ever could, even if I tried. And that's ok. It was HER chili, and she will always be remembered for it!

Since marrying my husband, I've prepared a few chili recipes . . . and tend to lean towards white bean and chicken chili's. I appreciate their light and fresh flavors . . . and love that I can add ROASTED Fall vegetables for an extra special treat.  Roasted sweet potatoes are my favorite . . . as their sweetness is a pleasant play off the warm cumin and chili spices. 

I recommend serving your favorite garlic bread with THIS chili  . . . and don't forget a few great toppings too! CRUMBLED BACON makes this ever so good!!

Ingredients

1 pound boneless skinless chicken breasts, shredded

(If you don't have time to roast your own chicken, then a rotisserie chicken works great too)

1 medium onion, chopped

4 garlic cloves, finely chopped

1 medium sweet potato, chopped and roasted

1 tablespoon butter

2 cans (15-1/2 ounces each) great northern beans, rinsed and drained

1 can (14-1/2 ounces) chicken broth

1 can (8 ounces) chopped green chilies

1 teaspoon salt

2  teaspoons ground cumin

2 teaspoons chili powder

1 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1/2 cup heavy whipping cream

Garnish with . . . fresh Italian flat leaf parsley or cilantro, sour cream, shredded Pepper  Jack Cheese, and CRUMBLED BACON

Directions

In a large saucepan, saute the onion in butter until tender, stir in seasonings, allowing them to heat. Add garlic and saute. Stirring frequently.

Add the beans, broth, chilies, and salt & pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. 

Add roasted sweet potatoes and shredded chicken. Cover pot with lid. 

Remove from the heat; stir in cream. 

Serves 6-8

bon appetit!

~ This post is dedicated to my late grandma, Monie ~

We miss you!

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rustic fall harvest pizza

I dream up new recipes and ways to re-invent old ones all the time; and there are certain times of the year, like the Fall, when I feel more inspired to create new dishes.

And here's my latest . . . a rustic Fall Harvest Pizza! It's so simple, yet so delicious! I truly believe that when you carefully pair the right foods, spices, and herbs . . . that even the most simplest of foods can make the most amazing dishes; and this dish is a great example of that!

Imagine with me . . .   

a light, flavorful crust 

generously laden with a rich & flavorful roasted garlic Alfredo sauce

topped with grated fresh mozzarella,

Fall vegetables roasted to perfection in olive oil and fresh thyme,

crispy pancetta,

more mozzarella . . .

and then after cooling for a few minutes, 

a sprinkling of fresh Parmesan shavings

There's something magical about adding Parmesan shavings at the end,

after the pizza has had a minute or two to cool.

Not only is its texture superb, but its salty bite gives this Fall Harvest pizza

just the right finish.

Pizza dishes are known for their versatile nature; their topping possibilities are endless. So why not seize Fall's best vegetables and herbs . . . and introduce them to a creamy, rich sauce,  fresh cheese, and salty, crispy pancetta?!

And for a more rustic appearance, don't stress about whether the pizza dough forms a perfect circle. Instead, stretch it out . . . and let the dough take its own odd shape. 

Serve atop a wood board, add a small pumpkin or two, linen napkins . . . and you have a festive dinner. 

Here's what you'll need . . .

home-made or store bought pizza dough

1 jar of roasted garlic Alfredo sauce 

mozzarella cheese, shredded

4 ounces of pancetta, chopped and cooked

1 large sweet potato, diced and roasted in olive oil and thyme

1 medium butternut squash, diced and roasted in olive oil and thyme

5 ounces shaved Parmesan

bunch of fresh thyme

olive oil 

* Spicy Italian sausage would be a great addition to this pizza!

Preparation

Prepare pizza dough. Par-bake at 375 degrees Fahrenheit for 8-10 minutes. Allow to cool.

Dress par-baked crust with desired amount of Alfredo sauce.

Sprinkle lightly with mozzarella cheese, and evenly distribute roasted sweet potatoes, butternut squash, and pancetta.

Sprinkle with more mozzarella cheese.

Bake for 10 t0 12 minutes. Cool for 1-2 minutes, and then generously sprinkle with fresh shaved Parmesan.

Enjoy!

bon appetit!