Sweet Potato Biscuits & Stuffed Poblano Peppers

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Sweet Potato Biscuits
Yields: 16 biscuits

One 1/2-pound sweet potato, peeled and diced
1 3/4 cups all-purpose flour
1 tablespoon light brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
7 tablespoons cold unsalted butter, diced
1/3 cup Greek yogurt

Preheat the oven to 400°. Roast the potatoes until tender.  Mash potatoes to make ¾ cup.

In a food processor, pulse the flour with the brown sugar, baking powder, baking soda and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the yogurt and3/4 cup of mashed sweet potato and pulse just until the dough comes together.

Turn the dough out onto a heavily floured work surface and knead 2 or 3 times, until smooth; the dough will be soft. Roll out the dough 1/4 inch thick and cut out sixteen 2-inch rounds. Arrange the sweet potato biscuits on a parchment paper–lined baking sheet. Bake for about 15 minutes, until golden brown. Serve hot.


Stuffed Poblano Peppers
Servings: 8 side dishes, 4 main courses

4 large poblano peppers
1/3 cup quinoa
8 ounces small mushrooms, trimmed and quartered
1 cup frozen corn kernels
1 can (15 ounces) black beans, drained and rinsed
1 cup crumbled fresh goat cheese (4 ounces)

Roast peppers over a flame until slightly blackened and softened, 15 to 20 minutes.  When cool enough to handle, remove skins. Make a small slit in each pepper and carefully remove seeds, keeping stem end intact.

In a small saucepan, bring 2/3 cup water to a boil. Add quinoa, cover, and reduce heat to medium-low. Cook until tender, about 10 minutes. Remove from heat and let stand 5 minutes; fluff with a fork.

Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add mushrooms; season with salt and pepper. Cook until mushrooms are tender, about 5 minutes; add corn and beans and cook until heated, about 2 minutes. Stir in 1/2 cup cheese and quinoa.
Stuff peppers with filling and arrange in an 8x8 dish; dot with 1/2 cup cheese. Bake until golden, 15 to 20 minutes. Cool in pan 10 minutes.