One of the things I loved about going to Grandma Upton’s house was knowing that whatever she cooked up, was sure to be amazing.
She had a simple way about her and the way she cooked. She kept a “drippings” can next to the stove that held bacon grease and was often scooped out of for frying up eggs or pancakes. Her desserts and candies were always cooked to perfection. The only regret is that she didn’t write all her recipes down. No one thought to capture Angel Food Pie, until there was no one to fix it.
I ran across photos of me as a baby being held by my grandma. I was overwhelmed at how fast one generation is gone and another takes it’s place. I now have pictures of myself holding my grandchildren and wonder where the years have gone.
That is why I decided to create a “Recipe Memoir” for my family. Some of the recipes have been handed down to me, and some are new ones that I am handing down to my kids..
One of the favorites I included in my book was the recipe I started making a few years ago.
- 3 medium sweet potatoes
- 1 Tbsp olive oil
- 2 cloves garlic-minced
- 1 can black beans-rinsed
- 2 Tbsp honey
- 2 tsp cumin
- 2 -3 limes
- 1/4 cup cilantro
- salt and pepper to taste
- 8 tortillas
- AVOCADO CREMA
- 1 cup sour cream or plain Greek yogurt
- 1 avocado
- 1 lime
- Preheat oven to 400.
- Peel and cut sweet potatoes in 1/2 inch cubes.
- Toss sweet potatoes with 1 Tbsp olive oil and salt. Put on baking sheet.
- Roast until tender - about 15 to 20 minutes.
- Meanwhile heat 2 Tbsp oil in large pan over medium heat. Add onion and cook until softened 5-6 minutes.
- Stir in garlic and black beans.
- Add roasted sweet potatoes, honey, cumin, juice from two limes and cook until liquid is absorbed. Salt and pepper to taste.
- Spread avocado crema onto warmed tortillas, top with sweet potato and black bean mixture.
- Garnish with avocado slice and chopped cilantro.
I hope you enjoy it as much as our family does.