Caribbean Sweet Potatoes and Black Beans (Carnivore & Vegetarian Versions)
Last night I made one of my favorites, Caribbean Sweet Potatoes and Black Beans, another Cooking Light recipe. I discovered this one a long time ago and I made it for the whole fam at last year’s Warner/Smith/Stecher/O’Hora/Bowen/Shimp Beach trip in Duck, NC. I know it was a hit, because even Justin liked it! There is something really delicious about the sweet potato/black bean/pinch of cinnamon/saffron rice combination. This recipe calls for turkey sausage which helps lower the fat. Last night, I experimented with making a vegetarian version and a non-vegetarian version. For those with mixed households, I think this is an ideal recipe since you don’t add the sausage in until the very last moment. I cooked the turkey in one skillet, set it aside according to the directions. Then in another skillet, I made the dish, at the last moment when the recipe calls for throwing in the scallions, black beans, and sausage, I threw everything in but the sausage. I quickly put a serving in a bowl for me, and then added the sausage. I didn’t tell Robby but he probably appreciated having more sausage than normal. I serve this on Mahatma saffron rice and it is yummy yummy. This is the definition of a repeater and it is a quick weeknight recipe too.

Two slightly different dishes from the same recipe. I wish you could see the bright yellow saffron rice. The rice is one of the best parts of the recipe.