Sweet potatoes recipes

Amarante

Mon, May 04 2015, 11:26 pm

Sweet Potato Salad with Orange-maple Dressing
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Recipe By: Bon Appétit
Yield: Makes 12 servings

Summary:

The salad can remain at room temperature up to two hours before serving.

Ingredients:

Dressing

1/4 cup extra-virgin olive oil
2 tablespoons pure maple syrup
2 tablespoons orange juice
2 tablespoons Sherry wine vinegar or balsamic vinegar
1 tablespoon fresh lemon juice
2 teaspoons minced peeled fresh ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Salad

6 lbs. red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes
1 cup chopped green onions
1 cup chopped fresh parsley
1 cup pecans, toasted, coarsely chopped
1/2 cup golden raisins
1/2 cup brown raisins

Directions:

For dressing:
Whisk all ingredients to blend in small bowl. Season dressing to taste with salt and pepper.

For salad:
Steam sweet potatoes in batches until potatoes are just tender, about 10 minutes per batch. Transfer sweet potatoes to large bowl. Cool to room temperature. Add green onions, parsley, pecans, and all raisins. Pour dressing over; toss gently to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Amarante

Mon, May 04 2015, 11:29 pm

Newish Jewish Southwestern Tsimmes Stuffed In Chilies
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Recipe By:
Yield: Yield: 10 to 12 servings (P)

Summary:

This tsimmes created by Chef Lenard Rubin of the Phoenician Club in Phoenix, Arizona, can be served without stuffing in chiles if you prefer.

Ingredients:

3/4 lbs. pitted prunes
6 medium peeled carrots, cut in chunks
3 medium sweet potatoes (about 2 pounds), peeled and diced
6 tablespoons honey
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon lemon juice
1/4 cup orange juice
2 tablespoons chopped fresh coriander
12 green or red Anaheim chilies

Directions:

1. Mix all the ingredients except the coriander and the chilies in a greased 3-quart baking dish.

2. Cover and bake in a preheated 250-degree oven, stirring occasionally, until the vegetables are soft, but not mushy, about 2 hours. Let cool.

3. Using a fork or a potato masher mash the mixture coarsely with the chopped coriander to facilitate stuffing into the chilies. This can be prepared a day ahead.

4. Place the chilies on a cookie sheet in a preheated 450-degree oven. Roast for about 20 minutes, turning occasionally, or until the skin is black. Remove to a plastic or paper bag and leave until cool. Peel off the skin.

5. With a sharp knife, make a slit from the bottom of the stem to the point of each chili.

6. Gently scrape out the seeds and rinse the inside of the chili.

7. Pat each chili dry and stuff with chopped tsimmes so that each chili is slightly overstuffed, causing the slit in the chili to open, exposing the filling.

8. Bake in a preheated 350-degree oven for 10 to 15 minutes. Alternately, you can merely put the stuffing mixture in a greased flat casserole, approximately 9- by 13-inch, and bake in a 350-degree oven for about 20 minutes or until it is warm.

Amarante

Mon, May 04 2015, 11:30 pm

Much easier to make with a stick blender.

Creamy Sweet Potato & Carrot Soup
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Recipe By: Cooking Light
Serving Size: 8

Ingredients:

3 tablespoons butter, divided
1 cup chopped onion
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 3/4 cups cubed peeled sweet potatoes (about 1 1/2 pounds)
3 1/2 cups water
3 cups fat-free, less-sodium chicken broth
3 cups chopped carrot (about 1 pound)
1/4 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup reduced-fat sour cream
2 tablespoons chopped fresh flat-leaf parsley

Directions:

1. Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown. Add sweet potatoes, 3 1/2 cups water, broth, and carrot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.

2. Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and-half, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with about 2 teaspoons sour cream and 3/4 teaspoon parsley.

Nutritional Information:

Calories: 173
Fat: 6.7g (sat 4.1g,mono 1.5g,poly 0.3g)
Protein: 3.6g
Carbohydrate: 25.7g
Fiber: 5g
Cholesterol: 18mg
Iron: 1mg
Sodium: 415mg
Calcium: 77mg

Amarante

Mon, May 04 2015, 11:33 pm

This is for one portion but obviously easily multiplied.

Thyme and Garlic Roasted Sweet Potatoes
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Recipe By:
Serving Size: 1

Ingredients:

1 large Sweet potato washed and cut into ½" thick rounds
2 big Garlic cloves, minced
5-6 sprigs of fresh Thyme
3 teaspoons olive oil
1 teaspoon crushed red pepper flakes / 1 sachet crushed red pepper (pizza accompaniment)
ground black pepper (per taste)
sea salt

Directions:

Preheat oven to 400°F. In a medium-size mixing bowl, add all the ingredients sprinkling salt and ground black pepper as per your taste and toss well to coat the spices and herb onto the sweet potato rounds.
On a large baking tray lined with quick-release aluminium foil, arrange the sweet potato rounds individually in a single layer. Oven roast the sweet potatoes placed on the top rack until tender and browned on top or about 40 mins. Check in between and more towards the end for otherwise burnt edges. Serve warm or at room temperature.

Notes

I have roasted at 350°F and 400°F. If you want the sweet potatoes to be soft and tender and lightly browned, bake at 350°F. Or, if you want it to be crisp on the outside and softer on the inside, go for 400°F. Just be sure to check often with 400°F as the sweet potatoes tend to get burnt on the outside and the same goes to the garlic and herb as well.