Sweet Potato and Carrot Picadillo

Sweet Potato and Carrot Picadillo

This is a fantastic Mexican dish that I created a version of for my Josephine meals. I wanted to make a special filling for my empanadas and I remembered eating this delicious dish in Mexico when I lived there in the beginning of the 90's as an exchange student. It is like a wonderful Mexican comfort food. It is so delicious, healthy, filling and so easy to throw together on a busy weeknight! 

I added in the sweet potatoes instead of regular potatoes and changed around a couple of other things from the traditional recipe. Some picadillos include raisins or olives which is also delightful. Feel free to play around with the "add ins" to this dish. I love to also eat this as a main dish served with brown rice and a side of veggies or a salad. It is such a wonderful meal! I hope that you enjoy it with your friends and family today! 


Sweet Potato and Carrot Picadillo

Makes 4-6 servings. Also a great filling for empanadas! 

1 1/3 pounds organic ground beef

1/2 of a large white sweet potato, peeled and chopped into small pieces

1/2 of a large carrot, peeled and cut into small pieces

1/2 a can of stewed tomatoes

1 tablespoon canned diced mild green chilies

1/2 of an onion, peeled (1/4 reserved for the salsa & 1/4 finely chopped) 

1 clove of garlic

1 bay leaf

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon oregano

olive oil

beef broth to taste

salt to taste + pepper to taste


1. Place the stewed tomatoes, green chilies, garlic and 1/4 of an onion into a blender. Blend until smooth and set aside. 

2. Heat olive oil in a large pan. Saute the finely chopped onions until translucent. Add in the ground beef and cook for 4-5 minutes until browned and mostly cooked through. 

3. Pour in the salsa that you made in the blender and then add in the diced sweet potato and carrot along with the spices and seasonings. Stir and bring to a boil. Then, turn down the heat to a simmer and cook for about 15-20 minutes. Add in beef broth for extra flavor. Make sure the sweet potatoes and carrots are cooked through, then adjust seasonings before serving. 

4. Serve hot and enjoy! This is a great dish to serve with brown rice and veggies or as a filling to an empanada like my pumpkin-tomato-onion empanadas! 







Savory Sage and Raspberry Skillet Cornbread

Savory Sage and Raspberry Skillet Cornbread

Did you know that you can turn your gas grill into an oven during the summer? It's true! I first experienced this last year when I made a cake and a fruit crisp on the grill! It's really fun! 

Here are my tips: 

1. Make sure that you either have a grill with a thermometer built in, or one that you can attach to the grill. 

2. Your temperature may not hold or get up to an exact temperature like an oven. It will be ballpark. Try to lower the flame to adjust the temperature. 

3. Place a pizza stone on the grill to place your skillet on when baking. 

4. Check your baked goods often. Give it 10-15 minutes with the lid closed, then check. 

I hope you have fun baking on your grill this summer! It is super fun and beats heating up the house on a hot day! 

I love this cornbread! It is a little unusual in flavor but I love the fresh sage that makes the cornbread taste like cornbread stuffing and the slight sweetness when you bite into one of the raspberries. You can even make the cornbread without the raspberries. Enjoy! 

Savory Sage and Raspberry Skillet Cornbread: 

1 cup gluten free flour mix ( I really like Namaste brand) 

1 cup polenta (cornmeal) (I like to buy whole grain polenta)

4 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons kosher salt

1 tablespoon finely chopped fresh sage

1 egg

1 1/2 cups coconut milk

4 tablespoons coconut oil, melted and cooled + extra to grease skillet

1 cup fresh raspberries to dot on top before baking on the grill

1. Preheat your gas grill so that it reaches a temperature of between 350F and 400F. This cornbread baked at around 350F-375F on the grill. Place a pizza stone on top of the grill to set your skillet on. 

2. Grease your a 9" cast iron skillet with coconut oil. Make sure to get the oil all over the bottom of the pan as well as up the sides. 

3. Mix together the dry ingredients including the fresh sage in a  medium bowl. Whisk with a wire whisk to combine. 

4. Add in the egg, coconut milk and melted coconut oil. Stir to combine. 

5. Heat the cast iron skillet on top of the pizza stone on the grill for about 5 minutes. 

6. Bring the cornbread mixture and raspberries out to the grill. Spoon the mixture into the heated skillet. Place the raspberries on top in a pretty, circular pattern. 

7. Bake in the grill for about 15 minutes- check to see if the cornbread is done by inserting a toothpick in the middle of the cornbread. If it comes out clean, it is done. If not, bake for about 5 minutes more. The sides will be golden brown and it will be done in the center. My cornbread took about 20 minutes to bake.