Archives for posts with tag: sweet potato

 

Sprinkled with paprika.

 

It’s been a long time since the last post on this blog, but that doesn’t mean bean bakes are out of my life. Uh-uh.

I almost always have a bean bake in the fridge. Why? Because these are my go-to, low-calorie, healthy, fill-em-up breakfast, lunch, or snack. I don’t know about you but when a dish contains protein, it helps keep the horrible Nibble Monster at bay.

This particular recipe began as Spiced Sweet Potato Rounds on The Food Refashionista blog. I loved the sweet-spicy combo of these Rounds and began to wonder if the recipe couldn’t be adapted into a bean bake—equally delicious but much easier to make.

The answer is “YES!” I’ve now made it twice—once without green onions (as in the photo)—and it was terrific both times.

About the spices—the beans tend to “bland” out a flavour so you may have to use more of a food or spice to get the effect you want. My strategy for this bean bake was to double the spice mixture from the Spiced Sweet Potato Rounds recipe so I could add more spice if I wanted to.

So, the moral of this story is: Let your taste buds be your guide! And the leftover spice mixture? Put it in a jar and add it to mashed sweet potatoes or make another set of Potato Rounds or just have another bean bake.

Oh, and one more thing. Although this recipe includes sweetener, I found it falls within the savoury category. The sweetness is only there to balance the spices.

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Guess what? Sweet potatoes and bean bakes play well together! This bake has a great taste—a lot like sweet pumpkin pie with the tang of ginger—and great texture—dry enough to be a finger food, but smooth and moist so that it doesn’t crumble.

I have only one regret: I was lazy. Rather than take the sweet potato-bean mix out of the blender and put it in a bowl to then mix in the currants, I just threw those little guys straight into the blender.

They then became even littler guys and disappeared into the “beanwork,” if you know what I mean. The result was that the taste of currants merged with the bake, and I missed those satisfying sweet “notes.”

It wasn’t until I was writing this that I figured out another way to add the currants and still be lazy (see recipe). Anyway, to give you the idea, I sprinkled currants on top and around the bake for its photo op. But next time they’ll be inside, holus-bolus!

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