Ingredients with Measurements:
- 2 large sweet potatoes, peeled and diced
- 1 can of black beans, drained and rinsed
- 1/2 cup of cornmeal
- 1/2 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of cumin
- 1/2 teaspoon of chili powder
- 1/4 teaspoon of paprika
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of black pepper
- 1/2 cup of milk
- 1 egg
- 1/4 cup of vegetable oil
Special equipment needed:
- Large mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the diced sweet potatoes and drained black beans.
3. In a separate bowl, whisk together the cornmeal, flour, baking powder, salt, cumin, chili powder, paprika, garlic powder, onion powder, and black pepper.
4. Add the dry ingredients to the sweet potato and black bean mixture and stir until well combined.
5. In a small bowl, whisk together the milk, egg, and vegetable oil.
6. Pour the wet ingredients into the sweet potato and black bean mixture and stir until everything is evenly combined.
7. Use a cookie scoop or spoon to form small balls of the mixture and place them on the prepared baking sheet.
8. Bake for 20-25 minutes, or until the sac sacs are golden brown and cooked through.
9. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes approximately 20 sac sacs
Nutritional information:
Calories: 92
Fat: 4g
Carbohydrates: 11g
Protein: 2g
Fiber: 2g
Sugar: 1g
Substitutions for ingredients:
- Instead of sweet potatoes, you can use butternut squash or pumpkin.
- Instead of black beans, you can use kidney beans or pinto beans.
- Instead of cornmeal, you can use polenta or corn flour.
- Instead of all-purpose flour, you can use whole wheat flour or gluten-free flour.
- Instead of vegetable oil, you can use coconut oil or olive oil.
Variations:
- Add diced jalapeño peppers or hot sauce for a spicy kick.
- Add shredded cheddar cheese for a cheesy flavor.
- Add chopped cilantro or parsley for a fresh taste.
Tips and tricks:
- Make sure to dice the sweet potatoes into small pieces so that they cook evenly.
- Use a cookie scoop or spoon to make sure that all the sac sacs are the same size.
- Serve with a dipping sauce such as salsa, guacamole, or sour cream.
Storage instructions:
- Store leftover sac sacs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the sac sacs on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the sac sacs on a platter with a bowl of dipping sauce in the center.
- Garnish with chopped cilantro or parsley for a pop of color.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a cold beer or a glass of white wine.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled zucchini
- Quinoa salad
Troubleshooting advice:
- If the sac sacs are too dry, add a little more milk or oil to the mixture.
- If the sac sacs are too wet, add a little more cornmeal or flour to the mixture.
Food safety advice:
- Make sure to cook the sweet potatoes and black beans thoroughly to avoid any risk of foodborne illness.
Food history:
- Sac sacs are a traditional Haitian dish made with cornmeal and spices.
Flavor profiles:
- Sweet and savory with a hint of spice.
Serving suggestions:
- Serve as an appetizer or a main dish.
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