It’s Taco Tuesday folks, and to celebrate I decided to whip up this Sweet Potato Hash, toss it in a tortilla and seriously get my grub on!
When brainstorming new recipe ideas for the blog, pasta is always a go-to favorite. My thought process is basically, “how can I make lasagna, manicotti or stuffed shells just a little bit different so that I can eat them over and over again?!” 😉
While I’ve posted recipes for Mediterranean Stuffed Shells, Mexican Stuffed Shells & Buffalo Chicken Alfredo Stuffed Shells on the blog, I’ve never posted a vegetarian recipe for stuffed shells… that is until today!
It’s day three of “Thanksgiving Week” on WhitneyBond.com, and today I’m doing a little midweek dipping!
For this recipe I partnered up with my friends at California Sweetpotatoes to create the perfect appetizer to get your Thanksgiving or Friendsgiving celebration started!
It’s day three of “Thanksgiving Week” on LLB and to say I’m a big fan of sweet potatoes would be a total understatement. Although this wasn’t always the case.
Growing up in “meat and potatoes land”, AKA Oklahoma, I pretty much stuck with the good ‘ol russet potato, baked, fried, mashed, anyway it was cooked I liked it, but sweet potatoes were something I just wasn’t into… this was until I got older, and much, much wiser and realized how amazing they are!
A few weeks back I hosted an Italian Vegetarian Girls Night Dinner. Each girl was assigned a dish, either appetizer or dessert, and I was in charge of the main course. I debated for a while about what I wanted to make then decided on a fall inspired sweet potato filled homemade ravioli with a basil brown butter sauce.
These bites of yumminess were another Little Leopard original created for my Memorial Day Weekend BBQ! My Mom loves sweet potatoes and Dad loves jalapeños, so I combined the two into a healthy baked fritter recipe!
- 2 large sweet potatoes
- 1/2 red onion (finely chopped)
- 1 jalapeño (de-seeded and chopped)
- 2 garlic cloves (crushed)
- 2 tbsp chopped cilantro (not pictured – last-minute addition!)
- 4 oz can green chilies
- 1/2 tsp cumin
- 1 tsp paprika
- 2 eggs
- 1 cup greek yogurt
- 1 cup corn meal
Start by peeling and grating the sweet potatoes.
We used a salad shooter, but you could also use the large holes on a hand grater.
Once the potatoes are shredded, chop the onions, jalapeños, garlic and cilantro then add to the bowl.
Next, add the green chilies and top with the paprika and cumin, mix well.
Then add the eggs, greek yogurt and cornmeal to combine. Use your hand to form the mixture into small balls.
Place onto a baking sheet and in the oven at 375° for 30-35 minutes.
Remove from oven and place onto a serving dish.
I served them with the Sweet Jalapeño Sauce from my Mexican Chorizo Meatball recipe.
These were a huge hit at the party and perfect if you are looking for a healthy potato side alternative to french fries!
♣ Vegan Option: Substitute the egg with Ener-g vegan egg replacement and the greek yogurt with Veganaise, Vegan mayonnaise.
♦ Gluten Free Option: This recipe is gluten-free.