#sweetpotato

We are eating good this autumn! Bandai Japan has just recently shared out a Tamagotchi Connection password on their official Twitter account! Yes, a sweet potato, which is such an underrated superfood that your Tamagotchi needs! Enter the password above into your Tamagotchi Connection for a treat.

A delicious and hearty vegetarian enchilada recipe featuring black beans and sweet potatoes, wrapped in tortillas and smothered with enchilada sauce and cheese.

Ingredients: 1 cup black beans, cooked. 2 cups sweet potatoes, diced. 1 cup corn kernels. 1 cup red bell pepper, chopped. 1 cup onion, diced. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 8 small tortillas. 2 cups enchilada sauce. 1 cup shredded cheese cheddar or Mexican blend. Fresh cilantro for garnish. Sour cream for serving.

Instructions: Preheat the oven to 375F 190C. In a large skillet, saut onions and garlic until softened. Add sweet potatoes, black beans, corn, red bell pepper, cumin, chili powder, smoked paprika, salt, and pepper. Cook until sweet potatoes are tender. In a separate pan, warm the tortillas. Fill each tortilla with the sweet potato and black bean mixture. Roll them up and place them seam side down in a baking dish. Pour enchilada sauce over the rolled tortillas, ensuring they are fully covered. Sprinkle shredded cheese on top. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly. Garnish with fresh cilantro and serve with a dollop of sour cream. Enjoy your Black Bean Sweet Potato Enchiladas!

Prep Time: 20 minutes

Cook Time: 25 minutes

Enjoy the crunchy goodness of homemade sweet potato fries paired with a creamy and tangy avocado coriander dip. This recipe is perfect for a snack or appetizer, offering a healthier twist to traditional fries with a burst of flavor.

Ingredients: 2 large sweet potatoes, cut into fries. 2 tablespoons cornstarch. 2 tablespoons olive oil. Salt and pepper to taste. 1 ripe avocado. 1/4 cup fresh coriander leaves. 1/4 cup Greek yogurt. 1 clove garlic, minced. Juice of 1 lime. Salt and pepper to taste.

Instructions: Preheat the oven to 425F 220C. In a large bowl, toss the sweet potato fries with cornstarch, olive oil, salt, and pepper until evenly coated. Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until the fries are crispy and golden brown. While the fries are baking, prepare the dip. In a blender or food processor, combine avocado, coriander leaves, Greek yogurt, garlic, lime juice, salt, and pepper. Blend until smooth and creamy. Serve the crispy sweet potato fries hot with the avocado coriander dip on the side.

Prep Time: 15 minutes

Cook Time: 25-30

A delicious and comforting vegan maple sweet potato casserole, perfect for holidays or any cozy meal.

Ingredients: 4 large sweet potatoes, peeled and cubed. 1/2 cup maple syrup. 1/4 cup plant-based milk. 1/4 cup vegan butter, melted. 1 teaspoon vanilla extract. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/2 cup chopped pecans. 1/4 cup brown sugar. 2 tablespoons flour.

Instructions: Preheat the oven to 350F 175C and grease a baking dish. Boil the sweet potatoes in a large pot of water until tender, about 15 minutes. Drain and transfer to a large bowl. Mash the sweet potatoes and add maple syrup, plant-based milk, vegan butter, vanilla extract, salt, cinnamon, nutmeg, and ginger. Mix until well combined. In a small bowl, combine chopped pecans, brown sugar, and flour. Spread the sweet potato mixture into the prepared baking dish and sprinkle the pecan mixture on top. Bake for 25-30 minutes, or until the topping is golden brown and crispy. Serve warm and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes