This recipe was slightly inspired by one in a Moosewood cookbook, but mostly I made it up with things I had on hand. The mustard and cream cheese give it a nice tang. It’s good over rice and also rolled up in a tortilla with a little cheese on top. This is a great way to use a leftover sweet potato you’ve already baked.
For some reason I can’t get the pic to load…I’ll try another time.
Servings: about 3 (depends on how you serve it)
Cooking time: 20-25 minutes
- 1 medium sweet potato, about 1 1/2 cups when chopped
- 1/2 cup black beans (about half a can)
- 1 clove garlic
- 1 tbsp cream cheese
- 1/2 tbsp brown mustard
- 1 tsp olive oil
- 1/2 tsp lemon pepper
- 1/4 tsp ground cumin
- 1/4 tsp onion powder
- 1/8 tsp ground ginger
- dashes of cayenne pepper to taste
- water, 2-4 oz.
- If you’re not using a leftover sweet potato, wash your potato and prick it several times with a fork. Wrap it in a paper towel and microwave it for about 3-4 minutes, or until it’s cooked. While the sweet potato cools enough to handle, rinse and drain the black beans.
- Peel the sweet potato. Cut it into 3/4 inch pieces. Mince or press the garlic.
- In a small sauce pan, heat the oil over medium heat. Add the garlic and saute for about a minute. Add the sweet potato and black beans. Stir until edges of sweet potato pieces are starting to break down. If the sweet potato starts to stick to the pan, add some water, about an ounce at a time.
- Add the cream cheese, mustard and spices. Stir well until spices are distributed and mixture is heated through. Serve hot.