Burritos: Black Bean and Sweet Potato

How have I not shared this recipe before?  I first made it over three years ago.  And it is yummy!  The original comes from the much-loved book Simply in Season. Does anyone have that book and not love it?  It is fabulous!  Here's my only slightly altered version.

Black Bean and Sweet Potato Burrito
1/2 onion, diced small and sauteed in 1 T oil
then add
2-3 cups diced sweet potatoes, cooked covered until soft
use water or apple juice as needed to prevent sticking to the pan
Add
1 15 oz can black beans, drained and rinsed
1 t cumin
a generous 1/2 t cinnamon
1/2 t salt (or more as needed)
Heat until warm.  Serve inside warm tortillas.  Also good on top of rice.  Shredded cheddar cheese is a good topping option.

Just in Time for the Fall Weather

It's supposed to be 58 degrees here tomorrow! Enough of this 90 degree weather. Thank goodness.

Sweet Potato Casserole
3 lbs canned sweet potatoes, drained
1 3/4 tsp salt
1/2 tsp finely grated lemon zest
1 tsp finely grated orange zest
1/2 cup OJ
1/3 cup brown sugar
1/3 cup butter, softened

Topping: 3/4 c chopped pecans, 1/4 c brown sugar, 3 T melted butter

Grease a 6 cup casserole dish and set aside. In a large mixing bowl, combine the ingredients. Using a potato masher, mash to make a smooth puree. Spread the mixture evenly in the baking dish. For the optional topping combine those ingredients in a small bowl and spread on top of the puree. Bake at 375 until the top begins to brown about 1 hour.
Adapted from Sleep On It by Carol Gordon

I would suggest using only 1/2 tsp orange zest (it's very zesty, you know). Also less salt. I used canned yams instead of sweet potatoes (who knows what the difference is between them anyway). Quite a nice side dish. Sweet enough to be a healthy dessert.