How She Does It

Sweet Potato Mix

Ingredients

• 2 medium sweet potatoes, cut into 1-inch chunks
• 1 red & 1 yellow bell pepper, seeded and diced
• 2 jalapeno peppers, minced
• 3 cloves of garlic, minced
• 1 chopped red onion
• juice from 1 lemon or lime
• 2 cans of low sodium black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro
• 3 tablespoons Extra Virgin Olive Oil, just enough to coat veggies prior to roasting

Directions

Preheat oven to 375 degrees. Place cubed sweet potatoes in a bowl, sprinkle with salt and pepper then toss with Extra Virgin Olive Oil to coat thoroughly. Spread out in a single layer onto a baking sheet. Roast until potatoes are slightly tender inside for approximately 20 minutes.


Meanwhile combine red onion, black beans, bell peppers, lemon juice and cilantro into the same bowl. Then add sweet potato mixture. Toss to combine all those wonderful flavors. Best served warm or at room temperature.

Pumpkin Pie Cupcakes

Ingredients

• 1  15 oz. can pumpkin puree
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 evaporated low-fat milk
• 2/3 whole wheat flour
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda

Directions

Preheat oven to 350 degrees. Line a 12 cup muffin pan with silicone liners, if available, otherwise be sure to spray your cupcake cups with a cooking spray, such as PAM, to make it easier to remove the cupcakes later.

In a large bowl, mix the pumpkin puree, brown sugar, eggs, vanilla extract and milk. Add in the flour, pumpkin pie spice, salt, baking powder and baking soda until well blended. Pour into each muffin cup.

Bake for 18-20 minutes then you must let them cool for approximately 20 minutes. If you just can’t resist to take a bite before cooling, it will be the gooey-est cupcake you’ve ever eaten! If you have more time before dessert is served, remove the cupcakes and chill them in the fridge for another 30 minutes. This will really help to firm up the cupcakes.

Finally, top with your favorite topping, I used La Lechera, then sprinkle a bit of pumpkin pie spice and serve.