I enjoy cooking for showers, parties, events, etc. so very much. It’s such a fun way to show the guest of honor (and the other hosts!) that you love them and are excited for them. I got to cook for a friend’s wedding shower over the weekend and although I was pressed for time to finish, as always, I am pretty thrilled with our final product. The spread was great. The other hosts made some amazing dishes (sticky toffee pudding…with sauce) and the quantities were just perfect – not too many leftovers, but no guest left hungry! Here’s the host team (and our lovely bride to be, in the cream-colored dress) next to our table:
The funniest part of the recipe that I am sharing today is that it is not even pictured on the table above. Why? Well. WELL. In my rush to finish everything (a rush that included asking my sweet mother to do my dishes after I decided to cook at her place – thanks, mom!), I forgot to grab two of my dishes from my car before heading in to the party. This lovely little dip was just sitting in the car, forgotten, until the party was nearly over and I started thinking about how it seemed like I had cooked forever for just the couple of dishes I saw on the table. Seriously, I need a vacation. In any event, we enjoyed this dip at home later. We had it as a spread with tortilla chips and added some melted queso and salsa to the mix. This would also make a fine burrito filling or a side dish with meat (in place of mashed potatoes). If you make this dish, please do invite it to a party with you. The portions are huge. I’m going to be eating sweet potatoes all week long.
You will need:
- 3 medium sized sweet potatoes
- 2 cans black beans, drained and rinsed
- 1 tbsp. olive oil
- 1 yellow onion, diced
- 1 tbsp. minced fresh garlic
- 2 jalapeno peppers
- 2 tbsp. New Mexico ground chili
- 2 tsp. each paprika and cumin
- 1 tsp. each course ground sea salt, black pepper, and crushed red pepper flakes
- 1/3 cup chopped green onions
- 1 8-oz. package chive and onion cream cheese
- Start by pricking the sweet potatoes first, then softening them in the microwave (cook for about 10 minutes)
- Add the olive oil, onion, and garlic to a large pan and cook on medium heat until they become fragrant.
- Stir in the black beans, spices, and jalapeno peppers and let them cook together for about five minutes.
- When the sweet potatoes are ready, remove them from the microwave. Scoop as much flesh as possible from the potatoes, discard the skins and add the potatoes to the pan.
- With a wooden spoon or potato masher, break up the sweet potatoes as much as possible to allow them to mix in with the rest of your ingredients. Because they are already softened, this won’t be very difficult. No need to pull out the food processor on this one. Look at this focus:
- Stir in the cream cheese and onions and cook for an additional five minutes or so.
- The dish isn’t the prettiest girl at the ball, but it was so good my mother and I just ate it with a spoon (also because her healthy kitchen does not have tortilla chips, but still!).