Sweet Potato Wraps

The origin and domestication of sweet potato occurred in either Central or South America at least 5000 years ago! It is not a yam. 

Rollitos de boniato (Spanish)

Makes 4

Needs to refrigerate overnight.

Preheat the oven to 425F (220C)

1/2 cup (60 ml) (DF) organic yogurt

3 Tbs. (45 ml) Dijon mustard

1/2 cup (50 g) chopped chives or 1/4 cup (25 g) of dry chives

2 crushed organic garlic cloves

black pepper to taste

3-4 organic sweet potatoes, peeled and dived into 1/2 inch (1,25 cm) squares

2 Tbs. (30 ml) avocado or olive oil

1 diced organic red bell pepper

4 (GF) large tortilla wraps, warmed

organic spinach

2 sliced organic avocados

optional organic ingredients:

• chopped onions
• (DF) cheese
• sliced tomatoes
• sliced jalapeños
• salsa
• beans
• chopped red cabbage
• cooked rice
• etc.

uno 1. Whisk the yogurt, mustard, chives, garlic and some black pepper.

   

dos 2. In another bowl, toss the sweet potatoes with the oil.

tres 3. Spread evenly on a large parchment paper-lined baking sheet.

cuatro 4.  Roast until the potatoes can be poked with a folk, about 30 minutes.

cinco 5. Remove and let cool to room temperature.

seis 6. Add the bell peppers and yogurt dressing. Mix well.

siete 7.  Store in the refrigerator overnight.

ocho 8. To assemble, lay warmed tortillas on a plate. 

nueve 9. Add spinach to each wrap.

diez 10. Add sweet potato mixture, avocados, and any of the options ingredients.

once 11. Fold the two sides and then roll up from the bottom, fold, and tuck in the two sides as you continue to wrap the tortilla. 

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Sweet Potato and Apple Casserole

Sweet potatoes were present at least 5000 years ago in topical Central America and reached the Caribbean and South American by 2500 BCE. Polynesian explorers brought back vine cuttings, spreading them to the Cook Islands around 1210 BCE, Easter Island  Hawaii, and New Zealand, plus the sweet potatoes traveled east to Spain in the 15th century, reached England by mid-16th century, and then to Virginia, British Colony in the early 1700s. 

P.S. Sweet potatoes are not potatoes but a root vegetable!

Cazuela de camote y manzana (Spanish)

Serves 6 
Preheat the oven to 350F (175C)

4 organic sweet potatoes

3-4 organic apples, cored, peeled, and diced

1/2 cup (225 g) organic brown sugar 

1/2 cup (120 ml) organic maple syrup

2 Tbs. (30 g) (dairy-free) butter

2 Tbs. (10 g) pumpkin pie spice or cinnamon 

1/4 cup (30 g) organic pecans, chopped

1. Add the sweet potatoes to a large pot and cover with water.

2. Bring to a boil over high heat and cook until they are soften, about 15-20 minutes. Do not over cook. Drain the potatoes.

3. Stay a casserole dish with non-stick spray.

4. Add the sweet potatoes to the casserole dish, then the apples.

5. Mix together melted butter, brown sugar, maple syrup, and spices.

6. Pour over the sweet potatoes and apples. Stir to combine.

7. Bake for 25 minutes.

8. Remove and top with pecans.

9. Return to the oven for 5 minutes more to toast the pecans.

Three options:

#1. Use half, sliced cooked sweet potatoes on the bottom of the casserole, topped with half sliced apples, add half of the butter mixture. Repeat and bake.

#2. Prepare the casserole, cover, and refrigerate up to 48 hours. Remove at least 30 minutes before baking.

#3. Replace sweet potatoes with other root vegetables, example: turnips, parsnips, rutabaga, kohlrabi, or yuca root. Cooking time will vary.

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