March, in like a lion, out like a lamb. Unless you live in Phoenix, then in like a lamb, out like a lamb. Lucky us! Also a great time for fresh produce.
In season in Arizona this month we have: Arugula, Asparagus, Beets, Bok Choy, Broccoli, Broccoli raab, Brussel sprouts, Cabbage, Carrots, Celeriac/celery root, Clementines, Garlic, Grapefruit, Green onion/scallions, Greens, Herbs, Kohlrabi, Leeks, Lemons, Lettuce, Oranges, Parsnips, Radishes, Rutabagas, Spinach, Strawberries, Sweet potatoes, Tangerines, Turnips, Zucchini Blossoms.
Looking for a new way to serve up in season sweet potatoes (and really who isn’t)? Here is a Steve Douglas approved recipe courtesy of his wife Nicole.
Mexican Sweet Potatoes
3 sweet potatoes
1 yellow onion
1 can of corn
1 can of black beans
1 bunch cilantro
1/4 cup low fat sour cream
1 to 2 Tbsp. low fat cream cheese
Chipotle peppers in adobo sauce
Shredded Mexican cheese
Preheat oven to 350 and bake sweet potatoes for 45-60 minutes (until a fork can easily reach the center)
Finely chop onion (I only ended up using about 1/3 of the onion) and cook in olive oil until transparent.
Drain, rinse and pat-dry corn. Cook in a skillet with salt, pepper and paprika to taste. Do NOT use oil; you want the corn to brown/roast a bit. When corn is done browning (about 10 minutes), pour into a medium sized bowl, add black beans after draining and rinsing them also.
When potatoes are done, take out of the over and let cool for 10 minutes. Slice them the long way into halves. Scoop out the middle of the potatoes into a large mixing bowl. Leave a little bit of potato inside so the skins keep their shape. Place the emptied skins onto a flat baking sheet.
Mince two (only 2 unless you like it REALLY spicy) chipotle peppers. In the large bowl with potato in it, add sour cream, cream cheese and chipotle peppers. Mix well with potatoes.
Add corn/bean mix and cooked onions into potatoes and mix together.
Finely chop 2 handfuls of cilantro. Add to potato mix and stir everything together one last time. Add salt and pepper as you see fit.
Spoon mix back into potatoes, it will heap over the tops. Sprinkle the 6 potato halves with Mexican cheese.
Broil the potatoes for about 5+ minutes, or until cheese on top has melted.