HISPANIC HERITAGE Cookbook FINAL

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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North Carolina Sweetpotato Commission

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NCSweetpotatoes.com