Cardamom Scented Sweet Potato Rounds With Cilantro Food

CARDAMOM-SCENTED SWEET POTATO ROUNDS WITH CILANTRO

Steps:

• Preheat oven to 450 degrees with racks in upper and lower thirds. In a small skillet over medium-high, toast coriander seeds until dark brown and fragrant, about 3 minutes. Grind in a spice grinder, or crush with a mortar and pestle.
• In a small saucepan, bring butter, coriander, cardamom seeds and pods, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper to a boil. Toss with potatoes on a rimmed baking sheet to evenly coat. Transfer half of potatoes to a second rimmed baking sheet; spread in a single layer on both sheets.
• Roast, flipping potatoes and rotating sheets once halfway through, until potatoes are easily pierced with the tip of a knife and golden brown in places, 30 to 35 minutes. Serve, sprinkled with cilantro.

ROASTED SWEET POTATO WEDGES WITH CILANTRO YOGURT

Steps:

• Mix together the yogurt, garlic, cilantro, 2 tablespoons olive oil, 1/2 teaspoon salt and a few turns of pepper in a medium bowl and set aside.
• Preheat the oven to 425 degrees F.
• Toss the sweet potatoes with the cinnamon, 2 tablespoons olive oil and 1 teaspoon salt and spread evenly on 2 half-sheet pans lined with parchment. Bake, tossing occasionally, until golden brown, 25 to 30 minutes
• Transfer the sweet potatoes to a serving plate, then dollop with the yogurt (serving any remaining on the side), drizzle with sriracha, and sprinkle on the pine nuts, remaining cilantro, a few turns of pepper and flaky salt and serve.

SWEET POTATOES WITH YOGURT AND CILANTRO-CHILE SAUCE

Steps:

• Heat the oven to 350 degrees.
• In a large bowl, combine 1/4 cup oil, the honey, juice from 1 lime, a large pinch of salt and pepper to taste, and toss with potato wedges. Spread in an even layer on a rimmed baking sheet, bake until tender and lightly browned in spots, 45 to 55 minutes. Sprinkle with additional salt to taste.
• Meanwhile, in a food processor, pulse to combine 1/3 cup oil, the cilantro, chiles, garlic, almonds, juice from remaining lime, vinegar and a large pinch of salt, until it forms a chunky purée. Taste and add more salt if needed.
• Spoon the sauce over the potatoes, dollop with some yogurt, drizzle with oil, and serve with any remaining yogurt on the side.

LIME CILANTRO SWEET POTATOES

Steps:

• Put oven rack in lower third of oven and preheat oven to 425°F.
• Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.

SWEET AND WHITE POTATOES WITH CILANTRO CREAM

Steps:

• Heat oven to 400°. Grease rectangular baking dish, 11x7x1 1/2 inches.
• Peel baking potatoes and sweet potatoes; cut into 1/4-inch slices. Spread potatoes in baking dish. Drizzle with margarine, and sprinkle with salt; stir to coat.
• Cover and bake about 45 minutes or until potatoes are tender.
• Mix remaining ingredients. Spoon sour cream mixture over potatoes. Bake uncovered 5 minutes.

CARDAMOM MASHED SWEET POTATOES

Steps:

• Boil the potatoes until tender.
• Drain.
• Cook the corn briefly (also peas if using) by steaming no more than 3 minutes.
• Add the spinach in the last minute or so.
• Drain water and remove from heat.
• Melt the butter and saute the onions slowly until caramelized.
• Mash the potato and season with cardamom, salt and pepper to taste.
• Stir in the onions.
• Then add the other vegetables and honey (if using).
• You may also add more butter (if your lover will let you).

WHIPPED SWEET POTATOES WITH CARDAMOM

Steps:

• Preheat oven to 325°F. Line 2 large baking sheets with heavy-duty foil. Place potatoes on baking sheets. Pierce potatoes with fork. Bake until very tender, about 1 1/2 hours. Let cool slightly.
• Increase temperature to 350°F. Peel warm potatoes and place in bowl of heavy-duty electric mixer. Beat potatoes until mashed. Add butter, cream, cardamom and nutmeg. Whip until smooth and creamy. Season with salt. Transfer potatoes to 13 x 9-inch oval baking dish. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Bake potatoes until heated through and beginning to brown on top, about 45 minutes.

CARDAMOM SWEET POTATOES

Steps:

• In a bowl, beat sweet potatoes, 6 tablespoons brown sugar, vanilla, salt, nutmeg and cardamom. Add milk; mix well. Spoon into a greased 1-qt. casserole. Drizzle with butter; sprinkle with remaining brown sugar. Bake at 350° for 40 minutes or until top is lightly browned.

CILANTRO-LIME SWEET POTATOES

Steps:

• In a large bowl, toss the sweet potatoes with oil, salt and pepper. Transfer to a greased 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until tender., In a small bowl, combine the cilantro, lime juice and garlic; add to sweet potatoes and toss to coat. Serve immediately.

GARLIC-CILANTRO MASHED SWEET POTATOES (THANKSGIVING)

Steps:

• Saute garlic in 1 tablespoon of butter for 2 minutes, in a deep enough pot to hold the potatoes.
• Add potatoes to garlic and add remaining butter, sour cream and salt.
• Mash throughly in the pot.
• Fold in cilantro.
• Transfer to a serving bowl and enjoy!