One flavor combination I just cannot get enough of is Southwestern flavors paired with sweet potato. That smoky, spiciness found in Southwestern cuisine with the subtle sweetness of the sweet potato is just to die for. I’ve made black bean and sweet potato enchiladas before, and it occurred to me to tweak my favorite enchilada soup a bit to bring the sweet potato enchiladas into a soup form. The results were fantastic, and I think I have a new favorite soup. My toddler really digs it too, so that’s a plus.
It’s the most wonderful time of the year, right? The time of year filled with holiday parties and shopping and trying to get your life in order before the new year begins.
It can be really stressful and cause many people to throw their hands in the air and surrender their healthy habits. Eating out, tossing back a few extra cocktails, and skipping workouts are the norm in December. But they don’t have to be!
Thanks to Mezzetta for sponsoring today’s discussion. All opinions, recipe and photos are my own.
We have a recipe tradition at my mom’s house. Every year for at least the last 15 years, she makes this dish at Christmas time. It was made as a random side dish and it was loved so much, that my mom has made it every year since. I even have friends request the dish by name and she will even make it for them when they come to visit during the year.
