Tuesday, April 3, 2012

My First Feature!

This past week I had my first feature! I am thrilled! Savannah's Savory Bites featured my Mexican Casserole. If you're interested in seeing the Feature Friday I was featured in just click here.

Tonight, Christopher made dinner because I was nervous about it. We had an adaption of Spicy Beans on Baked Sweet Potato from Vegetarian: Tasty Recipes for Every Day. I am sad to say I have never cooked a sweet potato before. After watching Chris do it, I now know it is way easy and I can't believe I was afraid to cook this.

Spicy Beans on Baked Sweet Potato
What You Need:

  • 3 large sweet potatoes
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp chilli powder
  • 13 oz can chopped tomatoes
  • 1 cup vegetable broth
  • 1 large zucchini, cubed
  • 1 green bell pepper, cubed
  • 1 cup corn kernels
  • 2 cans red kidney beans
  • (vegan) Sour cream and (vegan) shredded cheddar cheese for toppings
The Process: 
  1. Preheat the oven to 425 degrees. Rinse the sweet potatoes, add slits with a knife and place them on a baking tray. Bake for 1-1.5 hours, or until soft. 
  2. Meanwhile, heat the oil in a large saucepan and cook the onion over medium heat for about 5 minutes, stirring occasionally. Add the garlic and spices, and cook for another minute.
  3. Add the tomato, stock, vegetables and beans. Bring to a boil, then reduce the heat and simmer, partially covered, for 20 minutes. Uncover, increase the heat slightly, and cook for another 10-15 minutes. 
  4. To serve, cut the cooked sweet potatoes in half lengthways. Spoon the vegetable mixture over the top. Finish it off with the sour cream and cheddar cheese. 


  1. Yum! Thanks for sharing at Shine on Fridays! Congrats on your first feature!