I think there is a notion that produce grown with pesticides means that the produce is bigger and more “perfect” looking.
I would like you to take this sweet potato as evidence against that notion. I watched this sweet potato get dug up and this guy was actually on the smaller side. If you can’t tell, this sweet potato equaled about 9 cups diced.
What do you do with 9 cups of sweet potatoes? You make pureed sweet potatoes to use (or freeze) in many different recipes. All you have to do is cube, boil until soft, and mash. Sweet potatoes have such a high water content that you can puree with a fork (or for super creamy- use a food processor.)
Sweet Potato and Spinach Burrito
- 2 whole wheat tortillas
- 1-1 1/2 cup sweet potato puree
- 1/2-1 teaspoon chipotle powder
- 1 tablespoon olive oil
- 1 small onion, diced
- 1/4 cup green pepper, diced
- 1/2 cup black beans (if using canned, drain)
- 1 large handful of spinach
- 1/4 cup fresh cilantro
- 2 tablespoons fresh squeezed lime juice
- Make sweet potato puree and mix in chipotle powder. Taste and adjust the chipotle seasoning- use cautiously, it can be hot! Set aside.
- In a skillet, heat olive oil over medium heat. Add in onions and peppers and cook for 3-4 minutes or until onions become translucent. Stir in black beans and continue to cook for 2-3 more minutes. Finally, add in spinach, cilantro, and lime juice cooking until spinach becomes slightly wilted (I like my spinach to still have a bit of a crunch.)
- To finish the burrito I use my panini press pan. Place 1/2 the sweet potato mixture in the center of the tortilla and add a few spoonfuls of the spinach/black mixture on top. Roll and place the seem side down on the heated-up press. Heat for 1-2 minutes, flip, and heat until both sides have slightly browned.