Ingredients * 1 tablespoon olive oil * 1 1/4 lbs pork tenderloins, cut into bite sized pieces * 1 1/2 lbs sweet potatoes, peeled and cubed * 2 poblano peppers, seeded and diced * 1 cup chopped onion * 1 tablespoon chopped garlic * 1 teaspoon cumin * 1/2 teaspoon cinnamon * 1 (14 1/2 ounce) can fat free chicken broth * 1/2 cup water * 1 cup frozen corn * 1 1/2 cups salsa, a chipotle version suggested * cilantro (to garnish) Directions 1 Heat 2 teaspoons of the oil in a large saucepan over medium heat. Add the cubed tenderloin and cook for 7 minutes, turning so all sides are browned and the pork is cooked. Remove from pan and set aside. 2 Add the remaining teaspoon of oil to the pan along with the onions, peppers and sweet potatoes. Cover and cook for three minutes until the vegetables begin to soften. Add the sweet potatoes, continuing to cook another 2 to 3 minutes. 3 Add the garlic, cumin and cinnamon, stirring so that the spices are well mixed into the vegetables. There should be a nice aroma at this point. Stir in the water and broth and bring to a boil. Lower to a simmer and add in the corn. Cook covered for 5 minutes. 4 Add in the salsa and the cooked pork. Cook until heated through. If you are using salsa from the fridge, I would suggest adding it a minute before the meat so that it can heat up without leaving the tender meat tough. 5 Garnish with cilantro and serve with warm tortillas or tortilla chips.

I call this Sweetnana. It probably should be classified as a dessert; either way it's on our holiday table each year. Sweet Potato Puree with Bananas and Buttered Pecans 6 pounds (about 6) sweet potatoes 4 ripe bananas, skins on 2 ounces (1/2 stick) unsalted butter, softened 1 cup pure maple syrup ý cup Brandy 2 tablespoons ground cinnamon 2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1 pound pecans 1/2 cup unsalted butter 1 tablespoon salt 2 tablespoons brown sugar Preheat oven to 425 degrees F. Pierce the sweet potatoes with a fork and bake until tender, about 1 hour. Roast the bananas, with the skins on, for the last 15 minutes of cooking time. When cool enough to handle, peel the potatoes and bananas, and transfer to a food processor. Pulse until the potatoes are chunky. Add the butter and maple syrup, puree until smooth. Add the cinnamon, pumpkin pie spice and salt; puree to combine. Transfer to a shallow baking pan and smooth out the surface with a spatula. In a skillet, cook the pecans in butter over low heat and sprinkle with salt. Sauté until well-coated, stirring occasionally, for about 5 minutes. Transfer the pecans to paper towels to drain. Arrange pecans on top of puree and sprinkle with brown sugar. Bake at 300 degrees F until heated through, about 20 minutes.

Sweet potatoes go so well with roast turkey, chicken or other meat. Sweet enough by themselves so there is no need for much added sweetness- brown sugar and orange juice or applesauce/ juice or chopped apples should be enough. My daughter started liking it when I added more chopped nuts and cinnamon. Recipe can be played with and edited, given ingredients are in approximate amounts. This recipe is the one I've changed over the years, omitting marshmallows over 10 years ago. SWEET POTATO BAKE-HEALTHY (You'd not know it was good for you if I didn't tell you) 4 large or 5 medium size sweet potatoes, cooked, cooled, peeled and mashed 1 apple ( or as many as you like), peeled, cored and chopped ( in ab. 1/2 in pieces) -opt 1/2 c applesauce(unsweetened) 1 c orange juice ,freshly squeezed or frozen concentrate 1/2 c brown sugar- amount depending on the taste 2-3 egg whites, well beaten ( not stiff ) 1 1/2 -2 tsp cinnamon ( part apple pie spice-opt) ,to taste 1/2 c chopped walnuts ( or pecans or other nuts ),opt 1-2 T unsalted butter, softened, opt 1/4 c raisins, blueberries or other dry or fresh fruit/berries, all to taste, opt 3/4 c (or in desired amount ) coarsely chopped walnuts or pecan halves for the top Foil-line 12x8x2 inch baking pan. ( or lightly grease) Preheat oven to around 375 deg F. In a bowl, mix all the ingredients except the nuts for the topping. Spread in a prepared pan; sprinkle with walnut pieces or pecan halves; bake about 35 minutes or until light brown- nuts will start getting their distinct smell. Serve warm or cold , alone or with a bit of lite whipped cream. Serves ab. 8. Suggestion: Make it into a PIE : Bake a 9" pie crust until golden \-light brown around the edges. Mix ingredients in a bowl \-adjust the amounts by about 1/4th or as you see it needed, spoon into a baked crust , top with nuts and bake at around 375 for 25 min or until done. Enjoy! Graanieb Bea

Sue, I think I'll do this on Christmas instead of Thanksgiving this year - we traditionally have a ham and I think these flavors will complement a ham dinner. I love chutney and I love everything else in this recipe. Thanks for another new recipe.