Caribbean Stuffed Plantains

Ingredients:

  • 1 pound  ground round
  • 3 tablespoon olive oil
  • 11/2  cups  cubed NC sweetpotatoes
  • 1 medium onion, chopped
  • 1 cup chopped pepper
  • 1/2 cup sliced celery
  • 1 large clove garlic, minced
  • 1 can (1 pound) chopped tomatoes
  • 1 tablespoon fresh or 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon seasoned salt
  • 2 tablespoon chopped parsley
  • 2 plantains

Preparation:

In large skillet, brown beef in 1 tablespoon olive oil.  Stir to break into bits. Add sweetpotatoes, onion, pepper, celery and garlic.  Sauté until vegetables are tender.  Add tomatoes, oregano, red pepper, salt and parsley.  Simmer 10 minutes to blend flavors.
In skillet, heat remaining 2 tablespoons oil.  Slice plantains lengthwise into 4 strips each; sauté in hot oil until golden.  Remove from heat and shape into ring.  Fasten ends with toothpick.  Stand on edge on serving plate.  Fill center with SweetPotato filling. 
If desired, garnish with fresh sprigs of oregano, pineapple wedge and star fruit.

Caramelized Onion & Bleu Cheese Pizza

Ingredients:

  • 1/2 red onion
  • 1/2 sweet onion
  • 1/2 yellow onion
  • 2 tablespoons olive oil
  • SweetPotato Base
  • 4 6-inch Boboli crusts
  • 1/2 cup crumbled bleu cheese

Sweet Potato Base:

  • 2 small NC sweet potatoes
  • 2 cloves garlic, peeled
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Preparation:

SweetPotato Base – Peel SweetPotatoes and quarter. Place in a medium saucepan with whole garlic cloves and water to cover. Bring to boil and simmer 10-15 minutes until softened. Drain and purée in food processor with butter, salt and pepper.

Slice onions very thinly. Heat olive oil over medium-high heat in large skillet. Sauté the mixed onions 12-15 minutes, stirring occasionally until they begin to brown and caramelize. Remove from pan and cool slightly. Preheat oven to 450 Fahrenheit. Spread SweetPotato base evenly over Boboli crust. Cover with caramelized onions and sprinkle with bleu cheese. Bake 10-15 minutes until golden brown and bubbly. Slice each into 4 or 6 wedges.

Buena Sera Fussili Casserole

Ingredients:

  • ½ pound fussili pasta
  • 1 pound smoked turkey sausage links
  • 2 medium North Carolina SweetPotatoes, peeled, julienne
  • 1 red bell pepper, julienne
  • ½ cup chopped scallions
  • 2 cloves garlic, minced
  • 1 15-ounce can diced tomatoes
  • 1 cup heavy cream
  • 1 teaspoon salt
  • ½ teaspoon white pepper

Preparation:

In a large pot of boiling water, cook fussili; drain and set aside.  Remove casings from sausage and brown in a large sauté pan until cooked thoroughly and is crumbly.  Stir in SweetPotatoes, red pepper, scallions and garlic and continue to cook another 5 minutes until vegetables are just tender.  Add canned tomatoes, heavy cream, salt and white pepper and bring to a boil to thicken cream.  Combine with cooked pasta and spoon into a casserole.  Bake in a preheated 350˚F oven for 30 minutes until golden brown on top. If made ahead and refrigerated, let come to room temperature and cook an extra 10 minutes to brown.