Awesome entries! Give the participants' blogs a read, won't you?
From Ian at The Gallumphing Gourmand:
Sweet 'n Spicy Shepherd's Pie
3 8oz steaks, boneless
1/4 C honey
1/4 C dark soy sauce
1/4 C chicken broth
6 cloves garlic, crushed & minced
2 tbsp fresh ginger, peeled and finely diced
2 tsp cayenne pepper
1 large onion, sliced
3 large sweet potatoes, peeled, boiled & mashed
1/2 C fresh parmesan cheese, grated
1/2 C cheddar cheese, grated
In a medium-sized bowl, mix together the honey, soy sauce, chicken broth,
garlic, ginger and pepper and stir until blended.
Place the steaks into a large Ziploc baggie, and pour mixture over the
steaks. Seal the bag, then shake to coat the steaks. Place in the
refrigerator for from 2 hours to overnight, turning the bag occasionally.
Remove steaks from bag and reserve Â¼ C of the marinade.
Stir-fry the onion over medium-high heat until softened. Add Â¼ C of the
marinade and let cook for an additional 5 minutes.
Grill the steaks until medium-rare, then let rest for about 10 minutes.
Preheat the oven to 350Â°F (180Â°C).
Thinly slice the steak on the bias and place in into a large mixing bowl.
Add the onions, and toss to combine.
Place the steak and onions in the bottom of a lightly greased casserole
Cover with the mashed sweet potatoes, and cover that with the grated cheese
Bake for 30 minutes, until the potato topping has browned and puffed up
From K at KFarmer & The Dell. See the real dish here at KÂs Simple Fare & Victuals:
Spicy Beef & Sweet Tater Stir Fry
2 tbs. Olive Oil
1 Green Onion
1 Green pepper
3 Sweet Taters
3 tbs. Soy Sauce
3 Cloves Garlic
Sprinkle cayenne pepper, salt and pepper all over beef, slice into thin strips then
stir fry beef in olive oil until brown on outside but pink on inside. Remove from pan.
Place chopped onion, green pepper and garlic into pan and cook till onion is clear. Add beef broth (around 1/2 cup), soy sauce, the cut and cubed sweet taters, more cayenne pepper, ginger, a little salt and black pepper. Steam until taters are tender. Add beef and warm through. Serve on orzo. Garnish with tops of green onion.
From Krista at Going Gluten-Free and In the Kitchen with Krista:
Sweet Potato Hash with Fried Eggs
2 mediumpotatoespotatos, cut in 1/2" cubes
1 to 1 1/2 lbs leftover pot roast, shredded or cut in small cubes
1 large onion. diced small
2 cloves garlic, minced
1/2 cup beef broth (consomme adds a nice level of flavor)
1/4 to 1/2 tsp cayenne - to your taste
dash black pepper
good dash of kosher sea salt
In large skillet, add about 2 Tbs of olive oil and allow to heat over
medium heat. Add onions and sweat/saute until lightly carmelized.
Add garlic and saute for 1 minute. Add sweet potato cubes. Saute for
5 minutes until the are getting crispy on the outside. Add
broth/consomme, cayenne, salt and pepper. Cover and let come to a
boil for about 10 minutes. Remove cover, increase heat to medium high
and add beef cubes. Cook until the liquid is almost gone.
In a separate pan fry eggs to desired doneness - I personally like over-medium.
Place hash out on six plates, top with 1 egg each....or make more eggs
if you like.
My own recipe:
Moroccan Spiced Beef Roast and Sweet Potatoes
1 1/2c lb beef roast
3 large sweet potatoes
4 cloves garlic, minced
2 t kosher or sea salt
2 t ground cumin
2 t sweet paprika
1 t ground cinnamon
1 t cayenne pepper
Combine garlic, salt and spices. Rub half of the mixture into the roast, cover and chill for 2 to 12 hours.
Was sweet potatoes well and cut into thin wedges. Coat wedges with olive oil and the other half of the spice mixture.
Preheat oven to 350Â° F. Place roast on a rack in a shallow baking pan and surround with potatoes. Roast, covered, for 1 1/2 hours until roast reaches 160Â° (well done) in the center and potatoes are tender.