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Pink Ribbon Cooking Recipes

sweetpotato_recipeChili Con Carne Sweet Potatoes with Chili Honey Yogurt

Simple, healty and delicious!  Serves 4 anytime of year.

4 medium sweet potatoes
1 cup onion, finely chopped
1 teaspoon olive oil
2 teaspoons garlic, minced
1 lb. grass fed ground beef
1 tablespoon chili powder
¼ teaspoon ground cumin
¼ teaspoon oregano
¼ teaspoon dried hot red pepper flakes
1 bay leaf
1 ½ cups crushed tomatoes
1 ½ cups red chili beans, canned, rinsed
dash kosher salt
dash black pepper

1 cup greek yogurt
2 tbsp. honey
1 tbsp. chili powder
1 dash kosher salt
1 dash black pepper
1 cup cilantro leaves, rinsed and spun dry

1. Heat oven to 400 degrees.

2. Prick potatoes all over with a fork and arrange on a baking sheet. Bake potatoes until tender, about 45 minutes.

3. While the sweet potatoes are cooking begin to make the chili. In a large pot set over medium high heat eat add the olive oil and the onions, cook until golden brown. Add garlic and cook another minute.

4. Add the grass fed ground beef and cook, being sure to break up any large clumps of beef. Cook until the meat is fully cooked. Add chili powder, cumin, oregano, hot red pepper flakes and bay leaf. Stir to blend.

5. Add tomatoes, beans, salt and pepper and bring to a boil. Cover slightly and simmer 30 to 40 minutes, stirring occassionally. Remove bay leaf and serve.

6. In a small bowl combine the yogurt, honey and chili powder. Mix well to combine and season with a dash each of kosher salt and black pepper.

7. When the sweet potatoes are cooked remove them from the oven and allow them to cool slightly, about 5 minutes. Cut each potato in half, placing each one in the center of a plate. Spoon one quarter of the chili over each of the sweet potatoes. Top with a dollop of the yogurt mixture and 1/4 of fresh cilantro leaves.


Nutrition Facts
Amount Per Serving — Calories: 553, Total Fat: 20.93g, Cholesterol: 72mg, Sodium: 425mg, Total Carbs: 63.67g, Dietary Fiber: 9.64g, Sugars: 20.62g, Protein: 33.52g


Curtiss-Hemm-PortraitChef Curtiss Hemm

Chef Curtiss Hemm is the Founder and Executive Director of Pink Ribbon Cooking LLC. His mission is to educate cancer survivors and those looking to prevent the disease in subjects related to how food, nutrition and diet can improve the quality of life before, during and after a cancer diagnosis, sharing simple and healthy recipes, techniques and approaches to cooking food the entire family will enjoy.



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