Ingredients

For the potatoes:
3 cups cooked and mashed sweet potatoes*
1 cup white sugar
½ teaspoon salt
1 teaspoon vanilla extract
2 eggs well beaten
1/2 cup butter melted

For the topping:1 cup brown sugar
1/3 cup all-purpose flour
1 cup chopped pecans
1/3 cup butter melted

Method
Preheat oven to 350.

Put the baked sweet potatoes into the bowl of a stand mixer and, using the paddle attachment, stir on low speed until the potatoes are mashed. (If you are using sweet potatoes, this step is a must so that you remove the stringy bits. If you use yams, there will be few to no strings.). Once the potatoes are smooth, add the sugar, salt and vanilla and stir for about a minute. Next, add the room temperature eggs and melted butter to the bowl and stir slowly until the ingredients are combined. Once the mixture is thoroughly combined, beat for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Tip the mixture into a 2 to 3 quart backing dish, depending on how thin or thick you want it.

Using the same mixing bowl, add the sugar, chopped nuts, and flour. Place the bowl back onto the stand mixer and stir these ingredients until they are combined. Add the melted butter while the mixer is on low speed. Continue stirring slowly until the mixture is crumbly but not overly mixed.

Spoon the crumble topping onto the potatoes being sure to cover the potatoes to the rim of the baking dish.

Cook at 350 for 30-35 minutes.

* The taste of the potatoes improves significantly if you bake the a day or two ahead of time. The natural sugars in the potatoes will caramelize and thicken some if the potatoes are cooked and cooled. You may use yams or sweet potatoes, tho I prefer sweet potatoes for this recipe.

Note: you can prepare the potato mixture ahead of time and refrigerate it until you’re ready to use it. You can also prepare the entire casserole ahead of time and keep it refrigerated until you are ready to bake it. If you put the cool or cold casserole into the oven, it will take around 45 minutes to cook so that the potatoes are thoroughly hot.

Ingredients

• 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 small yellow onion diced
• 4 cups diced tomatoes in juice
• 1 tbsp chipotle peppers in adobo pureed
• ½ cup water
• 1 cup jasmine rice uncooked (regular long grain rice or basmati rice can also be used)
• ½ lime, juiced
• 2 tsp sale
• ½ tsp pepper
• 2 tbsp butter
• 1 can black beans drained & rinsed

Method

Combine chicken, onion, tomatoes with juice, peppers, water, lime juice, rice, salt, pepper and butter in the Instant Pot.

Cook under pressure for 6 minutes, following with quick depressurization.

Once depressurized, open and add black beans. Stir to combine, season with additional salt & pepper, to taste.

Serve with a garnish of shredded cheese, chopped cilantro, sour cream and guacamole!

Peel, seed and dice the butternut squash. (Some grocery stores have pre-peeled and diced butternut squash in the produce section of the store. I generally buy the prepared squash since it saves time.) Spray a cookie sheet with a light coating of cooking spray. Place the diced squash and the red onion slices on the pan and sprinkle with about 2 tbsp olive oil. Toss gently to coat the squash and onions. Bake in a 350 oven for 45 minutes to an hour, or until the squash and onion are tender. Remove from the oven and set aside to cool.

In a large mixing bowl, mix the spices and vinegar or orange vinegar (If using white wine vinegar, add the orange juice here). Using a whisk, slowly mix the oil with the vinegar/spice mix until emulsified. Add the chipotle adobe and mix.

Put the cool squash/onion, diced red peppers, corn, and dried cranberries into the dressing and toss. Set aside for at least an hour (overnight if possible) so the flavors blend.

Ingredients

1 head of cauliflower (about 2 pounds)
2 teaspoons ground cumin
½ teaspoon ground coriander
¼ teaspoon ground turmeric
½ teaspoon ground cayenne pepper (optional)
1 teaspoon kosher salt
Freshly ground black pepper
2-3 Tablespoons cooking oil

Method

Preheat the oven to 400 degrees F.
Core the cauliflower and cut into bite-sized florets and place in a large mixing bowl.
In a small bowl, combine the cumin, coriander, turmeric, salt, and black pepper. (Add the cayenne pepper here if you wish. Even this small amount of cayenne will make the cauliflower very hot.)
Add cooking oil onto the cauliflower and toss until the cauliflower is coated. Then add the spices and toss again until the cauliflower is evenly coated.
Line a large rimmed baking sheet with parchment paper. Pour the cauliflower on the baking sheet. Spread the cauliflower out so that they are not piled on top of each other. When they are spread out, they cook more evenly.
Roast for about 25-30 minutes or until lightly browned.