More Sweet Potatoes?!?!

Yes, because they are my new favorite ingredient. Sweet potatoes are so versatile and flavorful. I even made sweet potatoe fries last week that were to die for. I simply coated them lightly in olive oil, sea salt, and cumin and baked them for about 20 minutes. Mmm, mmm, delightful!

This dish is called Pineapple and Sweet Potato Pilaf. It is something that I came up with when working with odds and ends that were left over at the end of the week, right before you head to the grocery store again. I had 2 sweet potatoes, Pace Pineapple Mango Chipotle Salsa, an avacado, pineapple chunks, rice pilaf, and frozen corn.

I started out by preparing my sweet potatoes similarly to the way I did with the enchiladas, by baking the potato pieces at 400 degrees for 20 minutes. This time I sprinkled the potatoes with nutmeg, cinnamon, and cayenne pepper before baking. But be careful, the cayenne pepper goes along way!

Meanwhile, start preparing your rice pilaf according to the directions on the box. I also added about a cup full of frozen corn to the pilaf at this point. Cut your cooking time down from 20 to 25 minutes to 10 to 15 minutes. The rice will finish cooking once everything is assembled and put in the oven.

Grease your 9 x 13 inch baking dish.

Layer one: rice pilaf with corn, drizzled with pineapple juice from pineapple chunks

Layer two: add sweet potatoes

Layer three: pour on salsa

Layer four: add sliced avacado

Save the pineapple chunks for a side salad

With your oven still at 400 degrees put your assembled dish in for 10 minutes to finish cooking the pilaf and allowing all of the ingredients to simmer together.

While the dish is baking, prepare your salad. I used mixed greens with a fresh pear, the leftover pineapple chunks and a light honey dijon dressing.

Once everything is ready, chow down

Stay tuned for Eggplant Pizettes later this week!