Cuban Style Roasted Sweet Potatoes Food

CUBAN ROASTED PORK TENDERLOIN WITH ROASTED SWEET POTATOES RECIPE - (4.5/5)

Steps:

• Preheat oven to 475°F. You will need an oven-proof skillet; I use my cast-iron skillet Pork: Mash garlic with 1/4 teaspoon salt to a paste. Add brown sugar, 1 tablespoon rum, zest, and 1/2 teaspoon each cumin and coriander; rub into pork. Vegetables: Combine 1 tablespoon oil, the rum and orange juice and toss with the salt, pepper and cumin. Toss with the sweet potatoes and onion. Set aside. Heat the remaining 1 tablespoon oil in a 10-inch cast iron skillet (if you don't own one, use a heavy bottomed oven proof skillet) over medium high. Sear pork on one side until browned. Flip the pork and arrange the sweet potatoes and onion around it. Transfer the skillet to the oven and cook until an instant read thermometer inserted into the thickest part of the pork registers 145F-150°F and sweet potatoes are fork-tender, 12 to 15 minutes. If desired, garnish the vegetables with some fresh cilantro. Let pork rest, then slice and serve. Tasting notes: I drizzled a little extra olive oil to the sweet potatoes in the last five minutes of roasting time, as they looked a bit dry. I also tossed them, a bit, for more even roasting. I added a squeeze of fresh lime to the pork, which added a little extra "zip" and some more Cuban flavors.

OVEN ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.
• Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.

SWEET POTATOES WITH CUBAN-STYLE BEEF PICADILLO

Steps:

• Heat oven to 425°. Pierce potatoes all over with a fork and place on an aluminum foil-lined baking sheet; bake until tender, 50 minutes. In a large skillet over medium heat, heat oil. Cook onion until soft, 4 minutes. Add garlic, cumin and cinnamon; cook, 1 minute. Add beef and cook through, 5 minutes. Add sherry and cook, stirring, 2 minutes. Add tomatoes, cherries, olives, capers and salt; reduce heat and simmer, 5 minutes; stir in chopped cilantro. Slice open potatoes and mash insides with a fork; divide beef mixture and cilantro leaves among potatoes.

CUBAN PORK AND SWEET POTATO STEW

Steps:

• Add pork, sweet potatoes, Rotel, green pepper, black beans, garlic, orange juice, green onions, red onion, salt, cumin and pepper to slow cooker; cover and cook on low setting for 6-8 hours or on high setting for about 4 hours.
• Stir in lime juice, cilantro and parsley; cover slow cooker and cook for 10 minutes more.

CUBAN BONIATILLO (SWEET POTATO PASTE DESSERT)

Steps:

• Place the cubed potatoes in a large saucepan, cover with water and add 1 teaspoon salt - boil until tender, about 20 minutes.
• Drain potatoes and puree in a food processor or blender.
• Combine the 2 cups water, 2 cups sugar, lime peel and cinnamon stick in a large heavy saucepan.
• Cook until it reaches the soft-ball stage (250 degrees) on a candy thermometer - about 15 minutes - stir frequently.
• Reduce heat to low, carefully add potatoes cook and stir until smooth - about 6 to 8 minutes.
• Remove from heat and add the egg yolks and mix well.
• Return to low heat for 2 to 3 minutes stirring constantly.
• Remove from the heat mix in either the sherry or the vanilla (NOT BOTH) Note: I like to add 1 teaspoon of cinnamon here, but it's optional.
• Allow the paste to cool at room temperature for about 10 to 15 minutes.
• Transfer to a serving bowl or individual dishes and refrigerate for at least 2 hours.
• Sprinkle with cinnamon and serve cold.