6 cups (approx) baked sweet potatoes
1 med. red or yellow onion, diced to 1/2”
1 green bell pepper, diced to 1/2 “
1 large D’anjou, bosc or other winter pear, cut roughly into 2/3” chunks
1 T olive oil
2-4 T canned diced green chilies, mild, to taste
3/4 cup hazelnuts, chopped fairly fine
1/2 cup dry, whole grain breadcrumbs
1/4 cup tamari-roasted pumpkin seeds
1/2 - 1 tsp. chili powder, to taste
2 T olive oil
1/2 cup fresh cilantro (optional)
Preheat oven to 350 (F). Spread sweet potatoes across the oven rack or a 6" x 9” baking dish, lightly coated with olive oil. Cook for about an hour or until soft. Or, place sweet potatoes in a slow cooker and either cook on high for 3-4 hour or on low for 7-9 hours.
Sauté onions and green peppers in a large sauté pan until just beginning to brown. Add pears and chilies and sauté another 3-4 minutes. Spread evenly over the sweet potatoes.
Combine in a bowl, hazelnuts, bread crumbs, pumpkin seeds and chili powder, using a fork to blend thoroughly. Then add the olive oil. Sprinkle evenly over sweet potatoes and vegetable mixture.
Preheat the oven to 400 (F). Cover the casserole with foil or an oven proof lid and bake for 30-40 minutes. Remove the cover and bake 10-15 more minutes to brown slightly.
Garnish with chopped cilantro.
Serves: 6 (as a main dish) © Culinary Concepts, Inc.
Recipe from the Collection of Healthy Eating Coach
Mary Collette Rogers
author of
Take Control of Your Kitchen
www.vegetableguideforthevegetableofthemonthclub.com
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