HISPANIC HERITAGE Cookbook FINAL

DISCOVER THE MAGIC INSIDE EVERY DISH. YOUR CULINARY JOURNEY STARTS HERE. We believe this e-cookbook beautifully marries the rich diversity of Hispanic heritage with the versatility of sweetpotatoes. It is a tribute from the North Carolina Sweetpotato Commission to the vibrant cultures, traditions, and flavors that have shaped the Latin world, brought together by the irresistible allure of a beloved ingredient.

Savoring Sweetpotatoes: The natural sweetness of sweetpotatoes harmonizes seamlessly with the bold + diverse flavors in Latin cuisine A Culinary Fiesta: Sweetpotatoes’ unique flavor profile effortlessly embraces the spices and ingredients intrinsic to Latin cooking. Our favorite vegetable provides the canvas upon which these exquisite flavors can paint their masterpieces. Ease of Use: Sweetpotatoes bring flavor and convenience to your kitchen. Their versatility allows them to shine in an array of dishes, from soups and drinks to empanadas and enchiladas.

Nourishing Traditions: Packed with essential vitamins, fiber, and antioxidants, sweetpotatoes ensure that every bite not only delights the palate, but also nourishes the body and soul–with a Latin flair! Preserving Legacy: This cookbook isn’t just a collection of recipes; it’s a tribute to the very essence of Hispanic heritage. With every dish you create, you’re preserving generational legacies while adding your own unique touch. ¡Buen provecho!

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SWEETPOTATO CHILI

S O U P

Created exclusively for NCSPC by Tessa Nguyen, RD, LDN

INGREDIENTS • 2 (14.5 ounce) cans diced tomatoes with chilies

• 1 (14.5 ounce) can kidney beans • 1 (14.5 ounce) can black beans • 1 (14.5 ounce) can garbanzo beans • 1 pound lean ground beef 93% lean

• 1 large sweetpotato diced • 1 large bell pepper diced • 3 garlic cloves minced • 1 medium yellow onion diced • 2 tablespoons chili powder • 1 teaspoon ground cumin

• 1/4 teaspoon ground cinnamon • dried red chili flakes to taste • 2 cups low sodium vegetable stock or water

INSTRUCTIONS 1. Rinse all beans under cool water until water runs clear. 2. In a large slow cooker, add in all ingredients and stir well. 3. Set heat to low and cook chili for at least 4 hours 4. serve chili hot with any additional toppings of your choice.

Freezing: Cooked and mashed sweetpotatoes can be frozen for later use in airtight containers or freezer bags. Defrost in the refrigerator before using

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SWEETPOTATO CHIPOTLE COCONUT BISQUE

S O U P

Created exclusively for NCSPC by Savorez Mexican Restaurant –Wilmington, NC

INGREDIENTS • 1/4 cup coconut oil • 1 yellow onion. peeled and diced • 1 clove garlic. minced • 1/2 teaspoon cumin seeds • 1 to 2 chipotles in adobo sauce • 3 medium sweetpotatoes. peeled, cubed and roasted • 2 cups coconut milk • 3/4 cup vegetable stock • 1 1/2 teaspoons curry powder

INSTRUCTIONS 1. Heat coconut oil over medium heat in a medium sized pot. 2. Add onions, garlic, and cumin seeds and reduce heat, and gently sauté the mixture until the onions are translucent. 3. Add the chipotle and sweetpotatoes. 4. Stir in coconut milk, stock and curry powder. Bring to a boil, and simmer 15-20 minutes. 5. Add the salt, black pepper, garlic powder and lime juice. 6. Remove pot from heat and blend soup with hand-held blender until smooth. Alternately, allow soup to cool and puree in a blender or food processor and then reheat the soup. 7. Fold in cilantro and taste. 8. Add more stock if the soup is too thick.

• 2 teaspoons kosher salt • 1 teaspoon black pepper • 1 teaspoon garlic powder • 2 tablespoons lime juice • 1/2 cup fresh cilantro, chopped

Did You Know? Sweetpotato is one word! Learn more and sign the petition here.

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S A L A D

ROASTED SWEETPOTATO AND POBLANO SALAD

Winner in the 2011 Sweet n’ Healthy Blogger Recipe Contest, Budget Bytes

INSTRUCTIONS 1. Preheat broiler to high; line baking sheet with foil. Spray peppers with non-stick spray; place on baking sheet 4 inches below broiler. Roast until skins are blistered and black, about 15 minutes on one side and 5 minutes on the other side. Remove peppers to a bowl; cover with plastic wrap; set aside to cool. 2. Set oven to bake at 400F. 3. In a mixing bowl, combine sweetpotatoes, olive oil, cumin, salt and half of the cilantro; mix well. Spread sweetpotatoes onto baking sheet; roast in oven until tender, about 30 minutes, stirring halfway through. 4. Meanwhile, peel peppers, cut off their stems and remove the seeds. Cut flesh into 1/2–inch squares. 5. Remove sweetpotatoes from oven, set aside until cool, about 10 minutes. 6. In a bowl, combine sweetpotatoes, peppers, beans, corn, onion, lime juice and remaining cilantro; toss gently. Serve warm or cold.

INGREDIENTS • 2 large poblano peppers • 2 large sweetpotatoes, about 2 1/2 pounds, peeled and cut into 1-inch chunks • 3 tablespoons olive oil • 2 teaspoons cumin • 1/2 teaspoon salt • 1 bunch cilantro, chopped • 1 (14 ounce) can black beans, rinsed and drained • 1 cup frozen corn kernals thawed • 1/4 cup red onion, diced • 3 tablespoons lime juice, freshly squeezed

Cutting: Cut sweetpotatoes into uniform sizes for even cooking.

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S A L A D

SOLTERITA SALAD

Created exclusively for NCSPC by Savorez Mexican Restaurant – Wilmington, NC

INGREDIENTS • 2 medium sweetpotatoes • 1 tablespoon vegetable oil • 1/2 cup fresh roasted corn kernels • 1/2 cup cooked white beans without liquid • 1 avocado peeled, seeded and diced • 1 small jalapeño pepper, thinly sliced

• 10 grape tomatoes, halved • 1/2 cup red wine vinaigrette • 1/2 cup queso fresco, crumbled

INSTRUCTIONS 1. Preheat oven to 400F. 2. Scrub and peel the sweetpotatoes. Cut the sweetpotatoes into 1-inch cubes. 3. Place the sweetpotatoes and oil in a large bowl. 4. Use a spoon to stir and toss sweetpotatoes to cover with oil. 5. Spread sweetpotatoes on a large baking sheet. Bake in preheated oven until potatoes are browned and tender, about 20 minutes. 6. Remove sweetpotatoes from the oven and cool. 7. Place roasted sweetpotatoes, roasted corn, white beans, avocado, jalapeño and tomatoes and the red wine vinaigrette into a large bowl. Gently toss to coat the vegetables with the dressing, being careful not to mash avocados. 8. Divide mixture among two serving dishes. Scatter queso fresco over the salads.

Avoid Overcooking: Don’t overcook sweetpotatoes. They should be tender but not falling apart.

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APPETIZERS

ROASTED SWEETPOTATO MANGO SALSA

Created exclusively for NCSPC by CoCo Daughtry–Benson, NC

INGREDIENTS • 1 1/2 cups sweetpotatoes, cubed small (2 medium) • 1/2 teaspoon salt • 1/4 teaspoon pepper • 1/2 Tablespoon chili powder • 2 Tablespoons olive oil

INSTRUCTIONS 1. Peel, rinse and cube sweetpotatoes (1/4 inch or smaller). 2. Toss sweetpotato with salt, pepper, chili powder and olive oil. 3. Spread on baking sheet and roast at 400F for 20 minutes. 4. Peel and cube mango. 5. Seed and cube peppers. 6. Dice onion. 7. Seed and dice jalapeño. 8. Finely chop cilantro. 9. Once sweetpotatoes have cooled, mix all vegetables together and pour over the fresh squeezed juices. 10. Chill and serve.

• 1 cup mango, cubed • 1/2 green bell pepper • 1/2 red bell pepper • 1/2 cup purple onion • 1 jalapeño • 1/4 cup cilantro, chopped

• 1 tablespoon fresh orange juice, squeezed • 1 Tablespoon fresh lemon juice, squeezed • 1 Tablespoon fresh lime luice, squeezed

Skip the Foil: It will not decrease baking time but will give you a soggy sweetpotato interior with wet skin.

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SWEETPOTATO CHORIZO HAND TARTS

APPETIZERS

Adapted from Willow Bird Baking, Finalist in the “No More ‘Mallows” Contest

INGREDIENTS • 1 medium sweetpotato (or 1/2 pound), peeled and cut into 1/2 inch chunks • 1 tablespoon olive oil • 1/2 teaspoon chili powder • Salt • 2 ounces cream cheese • 1/2 cup sharp Cheddar cheese • 1/4 pound Mexican chorizo • 1 heaping tablespoon finely chopped onion • 1/2 teaspoon minced garlic • 1/2 teaspoon cumin • 1/2 (15-ounce can) black beans rinsed and drained • 2 teaspoons fresh lime juice • 2-crust recipe pie pastry or 1 package refrigerated pie pastry • Optional garnishes: lime wedges cilantro, sour cream, salsa, guacamole

INSTRUCTIONS 1. Preheat the oven to 400F Toss sweetpotato pieces with 2 teaspoons of olive oil, the chili powder and salt to taste. Spread sweetpotatoes on a foil-lined baking sheet; roast until fork-tender, 20 to 25 minutes. 2. Meanwhile, in a medium bowl, combine cream cheese and 2 tablespoons of the Cheddar cheese. 3. In a skillet over medium-high heat, brown the chorizo until it is fully cooked through; spoon it over the cheese mixture; mix well. 4. Without wiping the skillet, add the remaining 1 teaspoon of olive oil to the skillet over medium heat. Add the onion, garlic and cumin; cook and stir until fragrant, about 30 seconds. Add the beans; cook until fully warmed through. Add bean mixture to the cheese and chorizo; mix gently until combined. 5. When the sweetpotatoes are fully cooked, fold them into the mixture. Add lime juice and salt to taste. 6. Prepare a baking sheet with parchment paper or cooking spray. Roll out each half of the pie pastry to an 11-inch round (or unroll prepared pastry round and cut it into 6 triangles. Divide the sweetpotato mixture and the remaining Cheddar cheese onto 6 of the triangles. Moisten the edges of the triangles; top each with one of the remaining 6 triangles. Crimp the edges together with a fork; cut a steam vent in each pastry. 7. Bake on baking sheet until golden brown, about 12 to 14 minutes. Serve warm with lime wedges, cilantro, sour cream, salsa, and/or guacamole.

Keep the skin! It contains extra nutrients and fiber.

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SIDE DISHES

SWEET MASH

Created exclusively for NCSPC by San Juan Cafe – Wilmington, NC

INGREDIENTS • 1 bunch of cilantro

• 2 medium sweetpotatoes • 1 medium russet potato • 6 garlic cloves • 3/4 cup heavy cream • 1 1/2 tablespoons butter • 2 tablespoons ground cumin • 2 tablespoons olive oil

INSTRUCTIONS 1. Peel sweetpotatoes and cut into 2 inch cubes, Boil until soft. 2. Place oil and garlic in a small saute pan-cover and put in oven at 350F for 20-25 minutes or until soft and amber colored. 3. In a small dry sauce pan toast the cumin until it turns 2 shades darker then add heavy cream and butter and bring to a simmer. 4. Once your sweetpotatoes are soft, strain and put them into a bowl-add cream and roasted garlic. 5. Add salt and pepper to taste and mash. 6. Top with fresh cilantro.

Did You Know? A sweetpotato is not a yam! Read about it here.

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SIDE DISHES

CAMOTE CUE

INGREDIENTS • 2 sweetpotatoes, peeled and sliced about 1/2-inch thick • 2 cups brown sugar • 1 cup vegetable oil • Wooden skewers INSTRUCTIONS 1. In pot, heat oil until boiling. 2. Carefully add sliced sweetpotato without overcrowding; cook about 5-8 minutes. 3. Add sugar; when sugar has melted completely, begin to stir so that the caramel coats the sweetpotatoes. 4. When they are generously coated with caramel, with a slotted spoon, remove sweetpotato from oil.

Baking: Poke holes into sweetpotatoes to allow steam out, otherwise they will burst

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ME A L

SAINT MARTIN SUPPER

Created exclusively for NCSPC by The Porch Kitchen and Cantina –Winston-Salem, NC

INGREDIENTS For the smashed sweetpotatoes:

• 4 medium sweetpotatoes • 1 tablespoon vegetable oil

• 6 tablespoons butter at room temperature • 1/4 cup Pickapeppa Sauce (or to taste) For the mango habañero pico de gallo: • 1 red bell pepper, seeded and diced • 1 fresh mango, diced • 1/2 of a medium red onion, diced • Habañero pepper, slivered and added to taste • 1/2 cup chopped fresh cilantro • 1/4 cup freshly squeezed lime juice • Salt to taste To assemble the dish: • 2 pounds roasted pork shredded • 3 cups cooked black beans • Honduran or Mexican crema or sour cream Garnish:

• 1 lime cut into wedges • 3 green onions sliced • 1/2 cup chopped fresh cilantro.

INSTRUCTIONS Roast the sweetpotatoes: 1. Preheat oven to 400F.

Assemble the dish: 1. Arrange four shallow soup bowls on the work surface. 2. Evenly divide sweetpotatoes between the bowls. 3. Evenly divide beans over sweetpotatoes in each bowl. Do the same with the pork. 4. Place a few tablespoons of pico over the meat. 5. Top with 1 tablespoon of crema or sour cream. Serve with more pico, cream, lime wedges, sliced green onions and chopped cilantro at the table.

2. Scrub and peel the sweetpotatoes. Cut into 2-inch dice. 3. Toss diced sweetpotatoes and vegetable oil in a large bowl until sweetpotatoes are coated with oil. Spread diced sweetpotatoes on a large baking sheet. 4. Roast sweetpotatoes until tender, 20-25 minutes. Prepare the pico de gallo: 1. While sweetpotatoes are roasting, gently stir together the red bell pepper, mango, onion, habanero, cilantro, lime juice and salt in a large bowl. 2. Set aside. Finish sweetpotatoes: 1. Remove sweetpotatoes from the oven and immediately place them in a large bowl. 2. Add butter and Pickapeppa Sauce. 3. Mash hot sweetpotatoes until ingredients are mixed but the sweetpotatoes are rough-mashed

Choosing Sweetpotatoes: Select sweetpotatoes that are firm, smooth, and free from soft spots, blemishes, or signs of decay. Avoid ones with cuts or bruises.

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SWEETPOTATO TAMALES

ME A L

Created exclusively for NCSPC by Sweet Arielle Bakery, Chef Ambassador, Norma Kessler Raleigh, NC

INSTRUCTIONS Roast the sweetpotatoes: 1. Preheat the oven to 350F and line a baking sheet with parchment paper 2. Bake sweetpotatoes for 1 to 1 1/2 hours, (until tender) Remove sweetpotatoes from oven and cool. When sweetpotatoes are cool enough to handle, slip off the skins. Prepare the corn husks: 1. While sweetpotatoes are cooking, rinse the cornhusks under cold water and place in a large bowl making sure they are covered with water. 2. Place a couple of plates on top of the husks to keep them submerged. 3. Let husks sit in water for 1 hour or until soft. Prepare the masa: 1. Place butter in a large, heavy bowl and beat for 2 minutes at medium-high speed. 2. Add, sugar and mix for 2 minutes at medium-low speed until the mixture is very creamy and light yellow. 3. Add the roasted sweetpotato and mix it until fully incorporated and the mixture is fluffy. Add corn flour, rice flour, baking powder and salt and mix at low speed. 4. While the mixture is running, slowly add milk. 5. Blend until ingredients are fully incorporated. Assemble the tamales: 1. Drain the cornhusks and give the husk an extra shaking to dispel any excess water. 2. Lay one husk flat in your hand or on a work surface. 3. Scoop about a 1/4 cup of the masa mixture into the center of the husk. If the husks are too small or broken, put 2 husks together, overlapping them. 4. Using the back of a spoon, spread the masa on the husk in a thin layer to the top part of the husk and down. 5. Place 3 pecans, 3 raisins and 1 1/2 tablespoons diced pineapple in the center of the masa. 6. Fold in the sides of the husk so that dough covers the filling. Fold up the narrow bottom of the toward the back. 7. Set the prepared tamales on a tray and cover with a damp cloth while you assemble the rest. Steam the tamales: 1. Fill a large pot with enough hot water reach just underneath but not touching a steamer basket. Place three coins in the water to. The coins will be your water measuring devices while you are cooking. When they stop jingling, the water is getting dangerously low, and more water must be added 2. Cover the bottom of the steamer basket with some of the leftover cornhusks. Arrange the tamales vertically, standing them on their bottom fold and letting them rest against one another. Cover the tamales with more leftover husks or a kitchen towel. 3. Cover the pot with lid and cook over medium heat until the tamales slide out of the wrappers, about 1 to 1 1/2 hours. 4. Try never to let water in the steamer go off the boil once you have started cooking.

INGREDIENTS For the masa:

• 2 pound sweetpotatoes, scrubbed and unpeeled • About 30 dried corn husks • 3 1/2 sticks of butter • 3/4 cup plus 1 tablespoon • 1 cup white rice flour • 1 tablespoon of baking powder • 1/2 teaspoon salt • 2 1/4 cups whole milk For the filling: • 1 1/2 cups whole N.C. pecans • 3/4 cup raisins • One 3-pound fresh pineapple cut into 1-inch dice Garnish: • 1 can sweetened condensed milk granulated sugar • 2 cups corn flour

Washing: When washing, do not scrub vigorously to avoid damaging the skin.

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OTOÑO

D R I N K

Created exclusively by Nicolas Daniels, Loft and Cellar – Charlotte NC

INGREDIENTS • 1.5 oz Pisco • 3 oz Pink Lady Shrub or pressed apple cider • 0.5 oz sweetpotato simple syrup • Peychaud bitters rinse

• Cinnamon sweetpotato chip Sweetpotato Simple Syrup • 2 sweetpotatoes • 2 cups + 1 tablespoons sugar • 1 quart water

INSTRUCTIONS 1. In a cocktail shaker add pisco, shrub, sweetpotato simple syrup and ice, shake vigorously. 2. Rinse a martini glass with bitters. 3. Strain ingredients in the cocktail shaker into the glass and garnish with a cinnamon sweetpotato chip. Sweetpotato Simple Syrup 1. Roast sweetpotatoes until they are deeply caramelized. 2. Chop them into cubes and dust with 1 tablespoons sugar. Sautée in a saucepan until sugar is caramelized. 3. Add water and 2 cups of sugar and bring to a boil, then cut the heat. 4. Let it steep for an hour, stir then strain.

Avoid Refrigeration: Sweetpotatoes don’t like to be cold so don’t refrigerate them as it affects their texture and flavor.

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D R I N K

ATOLITO DE CAMOTE (LITTLE SWEETPOTATO HOT DRINK)

Created exclusively for NCSPC by Sweet Arielle Bakery, Chef Ambassador, Norma Kessler -Raleigh, NC

INGREDIENTS • 5 cups water • 2 pounds N.C. sweetpotatoes, peeled and cut into small cubes • 1 cinnamon stick, preferably Ceylon • 1/4 teaspoon salt • 1/3 cup dark brown sugar • 2 1/2 cups of milk

INSTRUCTIONS 1. Place water, sweetpotatoes, cinnamon and salt in a saucepot set over high heat. 2. Bring water to a boil, reduce heat and simmer sweetpotatoes until tender (25 to 30 minutes) 3. Remove the pot from the heat and set aside. Cool sweetpotatoes in the cooking liquid to room temperature. 4. Remove the cinnamon stick from the pot. 5. Use an immersion blender, or place sweetpotatoes and cooking liquid in a blender and process until ingredients are blended. 6. Place the mixture in the pot over low heat. 7. Stir in the brown sugar and milk. 8. Heat the mixture, stirring frequently, until it reaches a boil and has thickened, about 10 minutes. 9. Served warm in small mugs.

Storing: Store sweetpotatoes at room temperature in a cool, dry, and well-ventilated place away from direct sunlight.

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