Warm up winter
Creative beef and sweet potato dishes
This season, family and guests will cheer for meat and potatoes. But not your mother’s ground round and potatoes - instead, get creative with lean, savory beef and tender, nutritious sweet potatoes.
The rich, complex flavors of seared beef make a winning combination with the healthful sweetness of versatile sweet potatoes, while satisfying the seasonal shift toward delicious, filling comfort foods.
Beef and sweet potatoes also score points for being easy to prepare. The recipes showcased here feature innovative takes on standards like soups, sandwiches and wraps. In the mood for soup and sandwiches? Creamy, steamy pureed sweet potato soup along with hearty grilled sirloin on a sliced baguette will certainly satisfy. Imagine a perfectly grilled filet served on a sweet potato biscuit, topped with roasted red peppers, portobellos, Monterey Jack cheese and bacon. Looking for something lighter? Think of the sweet-savory combination of lean sirloin, paired with a sweet potato, pear and apple slaw, rolled in a wrap.
What are you waiting for? Invite some friends over and watch them become big fans of the new and improved meat and potatoes.
Here are a few things to keep in mind when choosing beef and sweet potatoes for recipes.
Sweet Potatoes - Don’t refrigerate uncooked fresh sweet potatoes. Store at 55 to 65°F. One 15-ounce can of sweet potatoes (yams) equals one cup fresh. Opt for sweet potatoes from Louisiana (canned or fresh). The state’s unique climate and soil conditions are ideal for growing a naturally sweeter and more flavorful sweet potato.
Beef - Many lean cuts of beef are available. Look for those with “round” or “loin” in the name, such as top sirloin or tenderloin. For the best results, start with the highest quality ingredients.
Look for the Certified Angus Beef® brand, which comes from the highly acclaimed Angus breed of cattle known for its flavorful meat. Only 8 percent of all U.S. beef can meet the brand’s 10 strict quality specifications.
Sweet Potato Soup
1 (40-ounce) can sweet potatoes, drained and rinsed, or 2 2/3 cups cooked, mashed fresh sweet potatoes
4 cups beef broth
1 cup apple juice
1 apple, unpeeled, cored and quartered
3 tablespoons chopped sweet onion
1 clove garlic, peeled and sliced
4 bay leaves
3 sprigs fresh thyme, or 1/2 teaspoon dried thyme
Salt and pepper to taste
1. Combine all ingredients in large saucepan and simmer over medium heat for 15 to 20 minutes. Remove bay leaves and thyme sprigs.
2. Transfer mixture to a blender and puree. Season with salt and pepper. Adjust consistency with additional beef broth, if necessary. Serve with sandwiches.
Grilled Steak Sandwich
1 1/2 pounds Certified Angus Beef® top sirloin steaks
Salt and pepper to taste
16 French baguette slices, cut on the bias
1/3 cup unsalted butter, softened
1/2 cup roasted red peppers, sliced
4 ounces fresh mozzarella, sliced
1. Preheat grill to medium-high. Season top sirloin with salt and pepper, and grill to medium rare (140°F internal temperature) or desired doneness. Remove from heat, let rest 5 minutes and slice thin.
2. Butter one side of bread slices. Place four slices, butter-side down, in skillet over medium heat. Layer steak, peppers, mozzarella and another slice of bread on each. Toast sandwiches until golden brown, flipping once. Serves 8
Sweet Potato Biscuit and Tenderloin Sandwich
1 pound Certified Angus Beef® tenderloin steaks
Salt and pepper to taste
2 portobello mushrooms, grilled and sliced thin
4 ounces shredded Monterey Jack cheese
4 sweet potato biscuits, sliced in half (see recipe)
4 slices center-cut bacon, cooked
1/4 cup roasted red pepper, sliced
1/4 cup spring mix salad greens
2 tablespoons light mayonnaise
1. Preheat grill to medium-high. Season filet with salt and pepper, and grill to medium rare (140°F internal temperature) or desired doneness. Remove steaks from grill, let rest 5 minutes and slice.
2. Preheat oven broiler. Arrange mushrooms on baking sheet in circles to fit biscuits. Sprinkle cheese evenly over mushrooms and broil 30 to 60 seconds, until cheese melts.
3. Assemble sandwiches by stacking steak on biscuit bottom and adding bacon, mushrooms and cheese, peppers, greens and biscuit tops spread with mayonnaise.
Sweet Potato Biscuits
1 (15-ounce) can sweet potatoes, drained and mashed, or 1 cup cooked, mashed fresh sweet potatoes
4 cups biscuit baking mix
1/2 teaspoon ground cinnamon
3/4 cup skim milk
3 tablespoons margarine or butter, softened
1. Preheat oven to 450°F. In a bowl, mix sweet potatoes with baking mix and cinnamon. Add milk and margarine, stirring until blended.
2. Roll onto a floured surface to 1-inch thick. Cut with a 2-inch cutter or glass, and place on ungreased baking sheet. Bake 10 to 12 minutes, until golden brown. Serve hot.
Yields 20 to 24
Chef’s tip: For a savory biscuit, omit cinnamon and add 1 tablespoon chopped parsley and 1 teaspoon seasoning salt.
Note: Leftover biscuits are ideal to serve the next day for breakfast. Serves 4
Recipes provided by Certified Angus Beef LLC and Louisiana Sweet Potato Commission
Busy families looking to stretch their food dollars are discovering they can save time and money by starting or joining a cooking club. Three or four families team up, pool resources and spend part of one day cooking a week’s worth of meals together. It’s a fun way to put nutritious food on the table without spending a fortune.
In today’s Ultimate Transformation Moment, we focus on sodium in the diet. Many people ask about sodium and our dietary responsibilities to understand the mineral.
Understand that when you take a lot of sodium into the body system, the kidney is the main body party that deals with its distribution. The kidney functions to keep the body in balance. So once you start accumulating too much sodium in the kidneys, it becomes difficult to eliminate it through urination. The body must then start to attract and hold on to water and from that the blood volume increases.
1 tablespoon + 1 teaspoon instant coffee
1/3 cup boiling water
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1-1/2 cups granulated sugar
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, melted and slightly cooled
1 cup buttermilk
1/2 cup chocolate chips
1 cup chocolate chips
1/3 cup heavy whipping cream
4 boneless skinless chicken breast halves (about 5 ounces each)
4 ounces crumbled blue cheese (any variety, including Gorgonzola)
1/2 cup slivered almonds
1 apple (preferably Mackintosh, Gala or Fuji), peeled, cored and diced
3 teaspoons chopped fresh dill
Salt and freshly ground black pepper
4 teaspoons olive oil
1 tablespoon plus 1 teaspoon (4 teaspoons) dried minced onion
1 rack baby back ribs
2 tablespoons Cajun Shake
3 tablespoons Original Louisiana Hot Sauce
1 cup Cajun Injector BBQ Mesquite Marinade