Salsa Stuffed Sweet Potatoes with Avocado Crema

There's nothing not to like about this great supper! It's easy, it's fast and it's healthy. First you have a yummy sweet potato, topped with your favorite corn and black bean salsa (homemade or store-bought), topped with melted cheese, served with a great avocado crema. The crema is rich, cool and creamy (I made mine with a hand mixer because I wanted a little texture), making a nice foil for the hot and somewhat spicy potato. A winner of a supper for your family. 

Salsa Stuffed Sweet Potatoes with Avocado Crema

From Averie Cooks

(This recipe is for one potato, serving two people. There was plenty of crema for more)

Sweet Potato and Filling
1 medium/large sweet potato
heaping 1/2 cup corn and black bean salsa ( a nice chunky one)
salt and pepper, optional and to taste
1/3 cup shredded Mexican cheese blend 

Avocado Crema
1 medium ripe Hass avocado, peeled and pitted
1/4 cup sour cream
2 tablespoons lime juice 
pinch salt, to taste
water, if necessary
cilantro, optional for garnishing

Pierce potato with fork a few times before cooking in microwave on high power for about 7 minutes (medium) to 10 minutes (large). (It took mine 15 minutes) Cook until fork tender and done. 
Preheat oven to broiler setting.
Remove potato from microwave and slice in half lengthwise on a cutting board.
Hollow out a center column of each half with a spoon. Don't actually remove any flesh, but pile/push it around the edges of the potato so the center is a bit shallower to make room for the filling.
Place the halves on a non-stick baking sheet.
Evenly divide the corn and bean salsa between each potato half.
Add salt and pepper to taste. Top each potato half with cheese.
Broil for about 3 minutes, or just until cheese begins to melt and is bubbly. Remove from oven and set aside to cool momentarily. While potatoes cool, make the avocado crema.

Avocado Crema

In a food processor or blender (I used a hand mixer because I wanted the crema to have some texture), combine most of the avocado (reserving a small portion of chunks or slices for garnishing if you want), sour cream, lime juice, salt to taste, and blend until smooth and creamy. If mixture is thick, add water 1 tablespoon at a time until desired consistency is reached. Drizzle avocado creama over potato.
Garnish with reserved avocado and optional cilantro. Potatoes are best enjoyed warm and fresh. 


Apple Cinnamon Palmiers

Oh my, yes! Crunchy, sticky, cinnamony and appley. Are these perfect for tea or what? And so easy to make. Yummy on my tummy. I love making palmiers...sweet AND savory. Let me count the ways......

Apple Cinnamon Palmiers
Found on Our Chocolate Shavings


2 sheets of square puff pastry
1 cup of sugar
1 tablespoon of ground cinnamon
1/8 teaspoon of kosher salt
1 apple


Preheat your oven to 450 degrees F.

Mix the sugar, salt and cinnamon. Spread 1/2 cup of sugar mixture onto your working area. Place one sheet of puff pastry on top of the sugar. Add another 1/4 cup of the mixture on top and gently press down with the palm of your hand. (I used a rolling pin)

Peel and grate the apple. Tightly press onto a kitchen towel to remove excess moisture. Sprinkle half of the grated apple onto the puff pastry. Lightly press them down with the palm of your hand. Fold 2 sides of the square puff pastry into the middle of the puff pastry surface. Fold the sides towards the middle again to create double-layered folds. Then, fold one of the sides onto the other (as if you were closing a book). Reserve and do the same with the second puff pastry sheet. 

Slice the puff pastry into 3/8 inch slices and place cut side up on a parchment-line baking sheet. Bake for 6 minutes, turn the palmiers over, and cook for another 3-4 minutes or until perfectly golden. Let cool on a cooling rack.

Don't know how to fold palmiers? Take a look HERE.


Nutmeg Maple Cream Tart

If the New York Times and Smitten Kitchen said so, this tart just had to be good! Deb adapted the Times recipe and I slightly adapted hers. It's a lovely custard tart with strong maple overtones and a touch of nutmeg. Perfect for fall, easy to make and the only problem is keeping your fork out of it before it cools!

Nutmeg Maple Cream Tart
Adapted from Smitten Kitchen

3/4 cup maple syrup
2 1/4 cups heavy cream
4 egg yolks
1 whole egg
1/4 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1 9-inch pie crust or tart shell (I used my tart crust recipe, see below)

Preheat oven to 350°F. Line pie refrigerated pie shell with foil or parchment paper and fill with pie weights or dried beans. Bake 10 to 12 minutes or until beginning to set. Remove foil with weights and bake 15 to 18 minutes longer or until golden. If shell puffs during baking, press it down with back of spoon. Cool on wire rack. Lower temperature to 300 degrees.

In a medium saucepan over medium-high heat, reduce maple syrup by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer. Remove from heat.

Whisk together egg yolks and egg in a bowl. Whisking constantly, slowly add cream mixture to eggs. Strain mixture through a fine-mesh sieve into a cup or bowl with pouring spout. Stir in salt, nutmeg and vanilla.

Pour filling into crust and transfer to a rimmed baking sheet. Bake until pie is firm to touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before serving.

Tart Crust
1 egg yolk
2 Tbs. very cold water
1 tsp. vanilla extract
1 1/4 cups unbleached all-purpose flour
1/3 cup sugar
1/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into
  1/4-inch cubes

In a food processor, pulse the flour, sugar and salt. Add the butter and pulse until the mixture looks like cornmeal.
Mix the yolk, water and vanilla together and add to the dough. Pulse until it comes together. Form into a disk and wrap in plastic wrap and refrigerate for 30 minutes. 

Barbara's note: Check out this recipe on my other blog for some quick and easy maple tarts; click HERE.


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