Sweet Potato Soup With Blue Corn Tortillas Recipes

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BLUE CORN TORTILLAS



Blue Corn Tortillas image

Blue corn is one of many different varieties of corn grown by the Hopi and Pueblo Indians. It ranges in color from gray to blue to almost black, and is used in breads, dumplings, sauces and drinks. Blue corn tortillas are traditionally made without salt, as below, for salt is thought to mask the full but subtle taste of the blue corn.

Provided by Food Network

Categories     side-dish

Yield Makes eight blue corn tortilla

Number Of Ingredients 3

1 1/2 cups blue corn meal
1 1/2 cups boiling water
3/4 to 1 cup all purpose flour

Steps:

  • You will need a medium-sized bowl, a griddle or heavy skillet at least 8 inches in diameter, and a rolling pin.
  • Place corn meal in a bowl and pour boiling water over. Stir to mix well. Let sit for fifteen minutes. Mix in one-half cup of all purpose flour. Turn this mixture out onto a bread board spread with 1/4 cup of flour. Knead for 2 to 3 minutes, incorporating the 1/4 cup of flour into the dough (and if necessary, use a little more). The dough will be soft but not at all strong. Return the dough to the bowl and cover. Let rest for 30 minutes.
  • Divide the dough into eight pieces. Between well-floured palms, make flat round patties out of each of the eight and set aside. Heat your griddle over medium high heat, making sure that it is hot before you cook the first tortilla. On a well-floured surface (as the dough is quite sticky), carefully roll out a tortilla until it is approximately 7 to 8 inches in diameter. (We find it easiest to first pat out the dough with our fingers or between our palms, and then to roll out the tortilla at the very last just to make it uniform in thickness). Cook the tortilla as you would a wheat tortilla, approximately one minute on each side. The tortillas will be flecked with brown on both sides. When cooked, remove and wrap in a kitchen towel. Stack one on top of another.

SWEET POTATO ENCHILADAS



Sweet Potato Enchiladas image

A twist on the traditional, using sweet potatoes. Easy and filling and liked even by those that don't normally eat sweet potatoes. The flavor will surprise you! Garnish with sour cream and salsa if you like.

Provided by SOLLAMI

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h25m

Yield 6

Number Of Ingredients 12

5 sweet potatoes
1 (8 ounce) package cream cheese, softened
4 green onions, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
½ cup vegetable oil for frying
12 (7 inch) corn tortillas
1 (19 ounce) can enchilada sauce
1 (8 ounce) package shredded Monterey Jack cheese

Steps:

  • Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 30 minutes. Cool and peel the sweet potatoes.
  • Place the sweet potatoes in a bowl, and mash them with the cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.
  • Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9 inch baking dish.
  • Heat the oil in a skillet over medium-low heat, and fry the tortillas, one at a time, for about 30 seconds per side. Remove the tortillas with tongs, and drain on paper towels.
  • Place about 1/3 cup of sweet potato filling down the center of each tortilla, roll it up, and place filled tortillas seam side down in the prepared baking dish. Pour enchilada sauce over the tortillas, and sprinkle with Monterey Jack cheese.
  • Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.

Nutrition Facts : Calories 639.8 calories, Carbohydrate 75.6 g, Cholesterol 74.3 mg, Fat 30.1 g, Fiber 10.9 g, Protein 20 g, SaturatedFat 16.2 g, Sodium 832.5 mg, Sugar 15.1 g

SWEET POTATO-CORN CHOWDER



Sweet Potato-Corn Chowder image

A delicious, hearty fall soup with sweet potatoes and corn mixed with a variety of other ingredients. Fully vegetarian and definitely won't disappoint!

Provided by Ashley Rose

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h55m

Yield 6

Number Of Ingredients 17

4 sweet potatoes
2 tablespoons butter
2 carrots, peeled and diced
2 ribs celery, chopped
½ large sweet onion (such as Vidalia®), diced
2 cloves garlic, chopped
5 cups vegetable stock
1 ⅓ cups light cream
1 (11 ounce) can creamed corn
3 tablespoons brown sugar
½ tablespoon ground coriander
1 teaspoon crushed red pepper flakes
½ teaspoon soy sauce
½ teaspoon red wine vinegar
½ teaspoon ground ginger
1 (10 ounce) can whole kernel corn, drained
salt and ground black pepper to taste

Steps:

  • Dice 1 1/2 sweet potatoes and roughly chop the remaining 2 1/2.
  • Place diced sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 8 to 10 minutes. Drain.
  • Melt butter in a large stockpot over medium heat. Add carrots, celery, onion, and garlic; cook and stir 5 minutes. Add roughly chopped sweet potatoes and cook 10 minutes more.
  • Add vegetable stock to the stockpot with the vegetables and bring to a boil. Cook for 2 minutes and reduce heat to a simmer. Cook until sweet potatoes are fork-tender, 30 to 35 minutes.
  • Mix cream, 1/2 the creamed corn, brown sugar, coriander, red pepper flakes, soy sauce, vinegar, and ginger into the stockpot. Simmer soup for 5 minutes.
  • Puree soup using an immersion blender. Stir in remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn. Simmer soup 20 minutes more, stirring a few times. Remove from heat; season with salt and pepper.

Nutrition Facts : Calories 368.7 calories, Carbohydrate 42.4 g, Cholesterol 69.1 mg, Fat 21.6 g, Fiber 5.4 g, Protein 5 g, SaturatedFat 12.9 g, Sodium 558.5 mg, Sugar 14.5 g

ROASTED SWEET POTATO AND CORN SOUP



Roasted Sweet Potato and Corn Soup image

This is my take on a chowder recipe that I had found and changed to make more convenient. It's a great soup for the Fall season with both the flavor and the color. It's warming and smooth and very filling! I recommend straining it through a fine mesh colander after it's been blended for extra smoothness, but of course that's entirely up to you :)

Provided by cheesyrice

Categories     Chowders

Time 1h

Yield 1 1/2 quarts, 4-6 serving(s)

Number Of Ingredients 11

1 lb sweet potato, peeled and cut into 1/2 inch pieces
1 cup frozen corn, thawed
1 celery rib, finely diced
1/2 onion, finely diced
1 garlic clove, minced
1 teaspoon dried thyme
6 cups chicken broth or 6 cups vegetable broth
1 potato, peeled and cubed
1/2 teaspoon dried parsley
salt and pepper
olive oil

Steps:

  • Preheat oven to 425.
  • On a baking sheet, drizzle sweet potatoes with olive oil, sprinkle with salt and pepper, and mix until thoroughly coated. Roast in oven until tender, about 25-30 minutes.
  • In a large pan, heat about 1 tbsp of olive oil, add onions, celery, and some salt and sweat on medium-low heat, until tender.
  • Add garlic and thyme and cook another minute.
  • Pour in chicken broth, corn, and the cubed potato and season. Bring to a boil, and simmer until potato is soft.
  • Add sweet potatoes and parsley and simmer another 5 minutes.
  • Turn off heat. Using a blender, thoroughly puree the soup. For extra smoothness, strain through a fine-mesh colander. Return to heat and simmer and season to taste for another 5 minutes. Ladle into bowl and enjoy!

OVEN-ROASTED SWEET POTATO & COURGETTE TORTILLA



Oven-roasted sweet potato & courgette tortilla image

Enjoy a baked rather than fried tortilla, making it healthier and easier to throw together. If you don't have manchego, you can use cheddar or crumbled feta

Provided by Shivi Ramoutar

Categories     Dinner

Time 1h10m

Number Of Ingredients 9

2 medium sweet potatoes (500g), peeled and thinly sliced
1 onion, thinly sliced
1 courgette, thinly sliced
2 tbsp olive oil
6 eggs
50g crème fraîche
30g manchego or vegetarian alternative, grated
1 tbsp chopped chives
green salad, to serve

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Tip the sweet potato slices, onion and courgette into a medium non-stick baking dish (ours was 18cm x 30cm x 4cm), drizzle with the olive oil, season and mix everything together. Bake for 30 mins, tossing the veg halfway. The sweet potatoes should be tender, the courgette a little charred and the onion softened.
  • Meanwhile, whisk the eggs and the crème fraîche together along with a pinch of seasoning. Pour the beaten egg mixture over the sweet potato, onion and courgette. Sprinkle over the manchego and put back in the oven for 25-30 mins until the tortilla is just set. Sprinkle over the chives and eat hot or cold with salad.

Nutrition Facts : Calories 379 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.6 milligram of sodium

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