Warm your palate with fall flavors
This fall, 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.
<b>Sweet potato soup</b>1 (40-ounce) can sweet potatoes, drained and rinsed, or 2 2/3 cups cooked, mashed fresh sweet potatoes4 cups beef broth1 cup apple juice1 apple, unpeeled, cored and quartered3 tablespoons chopped sweet onion1 clove garlic, peeled and sliced4 bay leaves3 sprigs fresh thyme, or ½ teaspoon dried thymeSalt and pepper to tasteCombine all ingredients in large saucepan and simmer over medium heat for 15 to 20 minutes. Remove bay leaves and thyme sprigs.Transfer mixture to a blender and puree. Season with salt and pepper. Adjust consistency with additional beef broth, if necessary. Serve with sandwiches.<b>Grilled Steak Sandwich</b>1½ pounds top sirloin steaksSalt and pepper to taste16 French baguette slices, cut on the bias⅓ cup unsalted butter, softened½ cup roasted red peppers, sliced4 ounces fresh mozzarella, slicedPreheat grill to medium-high. Season top sirloin with salt and pepper, and grill to medium rare (140 degrees internal temperature) or desired doneness. Remove from heat, let rest 5 minutes and slice thin.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.Nutritional Information per Serving: 571 Calories; 16g Fat; 8g Saturated Fat; 76mg Cholesterol; 75g Carbohydrate; 7g Dietary Fiber; 31g Protein; 1186mg Sodium; 32% daily value Iron (based on 2,000-calorie diet).
1½ pounds top sirloin steak½ teaspoon salt1 teaspoon blackening spice1 sweet potato, peeled and shredded½ pear, unpeeled, cored and shredded½ apple, unpeeled, cored and shredded1 tablespoon apple juice2 tablespoons mascarpone cheese1 tablespoon light mayonnaiseFreshly ground pepper, to taste4 (8-inch) flour tortillasPreheat grill to medium-high. Season top sirloin with salt and blackening spice. Grill to medium rare (140 degrees internal temperature) or desired doneness. Remove from heat, let rest 5 minutes and slice thin.In a bowl, combine sweet potato, pear, apple, juice, mascarpone and mayonnaise. Season with salt and pepper.Place steak and slaw in tortilla, fold in one end and wrap.Chef's tip: Sweet potato chips make an ideal garnish or side dish.Serves 4.Nutritional Information per Serving: 502 Calories; 15g Fat; 4g Saturated Fat; 102mg Cholesterol; 52g Carbohydrate; 5g Dietary Fiber; 39g Protein; 718mg Sodium; 33% daily value Iron (based on 2,000 calorie diet).
1 pound beef tenderloin steaksSalt and pepper to taste2 portobello mushrooms, grilled and sliced thin4 ounces shredded Monterey Jack cheese4 sweet potato biscuits, sliced in half (see recipe)4 slices center-cut bacon, cooked¼ cup roasted red pepper, sliced¼ cup spring mix salad greens2 tablespoons light mayonnaisePreheat grill to medium-high. Season filet with salt and pepper, and grill to medium rare (140 degrees internal temperature) or desired doneness. Remove steaks from grill, let rest 5 minutes and slice.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.Assemble sandwiches by stacking steak on biscuit bottom and adding bacon, mushrooms and cheese, peppers, greens and biscuit tops spread with mayonnaise.Serves 4Nutritional Information per Serving: 455 Calories; 25g Fat; 10g Saturated Fat; 105mg Cholesterol; 20g Carbohydrate; 1g Dietary Fiber; 35g Protein; 673mg Sodium; 23% daily value Iron (based on 2,000-calorie diet).
