Feijoada Baskets
Ingredients
Cooking oil or nonstick cooking spray
1-1/2 pounds sweet potatoes, coarsely shredded (6 cups)
2 eggs, slightly beaten
1/3 cup all-purpose flour
6 ounces ham, finely chopped
6 ounces chorizo, linguica, or Italian sausage, crumbled
1 medium onion, finely chopped
3 cloves garlic, minced
2 15-ounce cans black beans, rinsed and drained
1-1/2 teaspoons finely shredded lime or orange peel
2 tablespoons lime juice or orange juice
1/8 teaspoon ground red pepper
Cilantro sprigs, shredded lime peel, or quartered orange slices
Directions
1. Lightly coat twelve 2-1/2-inch nonstick muffin cups with oil or nonstick spray. Stir together the sweet potato, eggs, flour, and 1/2 teaspoon salt in a large bowl. Divide sweet potato mixture among muffin cups, spreading mixture over bottoms and up sides to form basket shapes. Lightly coat sweet potato mixture with oil or spray.
2. Bake in a 400 degree F oven about 20 minutes until sweet potato baskets are golden brown and set, covering with foil, if necessary, after 10 to 15 minutes to prevent overbrowning. Remove from oven; let stand about 5 minutes. Carefully loosen and lift baskets out of pans. Set aside on wire racks.
3. Meanwhile, cook ham, sausage, onion, and garlic in a large saucepan for 4 to 5 minutes or until sausage is no longer pink and onion is tender; drain. Add beans, lime or orange peel, lime or orange juice, and ground red pepper; heat through.
4. Spoon about 1/4 cup of the filling into each sweet potato basket. Garnish with cilantro, lime peel, or orange slices, as desired. Serve warm. Makes 12.
Make-ahead tip: Refrigerate bean filling, covered, up to 1 day; reheat gently to serve.
Source: Better Homes & Gardens
Cooking oil or nonstick cooking spray
1-1/2 pounds sweet potatoes, coarsely shredded (6 cups)
2 eggs, slightly beaten
1/3 cup all-purpose flour
6 ounces ham, finely chopped
6 ounces chorizo, linguica, or Italian sausage, crumbled
1 medium onion, finely chopped
3 cloves garlic, minced
2 15-ounce cans black beans, rinsed and drained
1-1/2 teaspoons finely shredded lime or orange peel
2 tablespoons lime juice or orange juice
1/8 teaspoon ground red pepper
Cilantro sprigs, shredded lime peel, or quartered orange slices
Directions
1. Lightly coat twelve 2-1/2-inch nonstick muffin cups with oil or nonstick spray. Stir together the sweet potato, eggs, flour, and 1/2 teaspoon salt in a large bowl. Divide sweet potato mixture among muffin cups, spreading mixture over bottoms and up sides to form basket shapes. Lightly coat sweet potato mixture with oil or spray.
2. Bake in a 400 degree F oven about 20 minutes until sweet potato baskets are golden brown and set, covering with foil, if necessary, after 10 to 15 minutes to prevent overbrowning. Remove from oven; let stand about 5 minutes. Carefully loosen and lift baskets out of pans. Set aside on wire racks.
3. Meanwhile, cook ham, sausage, onion, and garlic in a large saucepan for 4 to 5 minutes or until sausage is no longer pink and onion is tender; drain. Add beans, lime or orange peel, lime or orange juice, and ground red pepper; heat through.
4. Spoon about 1/4 cup of the filling into each sweet potato basket. Garnish with cilantro, lime peel, or orange slices, as desired. Serve warm. Makes 12.
Make-ahead tip: Refrigerate bean filling, covered, up to 1 day; reheat gently to serve.
Source: Better Homes & Gardens
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