SWEET POTATO CASSEROLE BOATS
An EASY approach to sweet potato casserole made with 1 pan! Twice-baked, halved sweet potatoes cook FAST and are topped with cinnamon, coconut sugar, and pecans!
Provided by Minimalist Baker
Categories Side
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 C).
- Slice sweet potatoes in half but leave the skin on. Rub both sides with oil and arrange cut-side down on a baking sheet lined with parchment paper (optional) for easier clean up.
- Use a fork to poke holes in the back sides of the potatoes to let steam escape. Then bake for 25-35 minutes or until all potatoes have some give when you press the tops (time will vary depending on size of potatoes) - you want them very tender so they mash easily.
- Once tender, remove from oven and let cool slightly (5 minutes). Then use a spatula to carefully flip over. Use a fork to lightly mash the insides of the sweet potatoes until they're just slightly pressed down and the surface is flat (see photo/video).
- Swipe the top of each potato with a little dairy-free (or dairy) butter. Then shake a light dusting of cinnamon on each potato, followed by ~1 tsp coconut sugar, 2 Tbsp pecans, and a drizzle of maple syrup (focusing the syrup on the pecans) over all the sweet potato halves.NOTE: You could also add some mini marshmallows at this point if you're feeling sassy (but it will no longer be refined sugar-free).
- Return to oven for 8-10 minutes or until toppings appear slightly browned and toasty (watch pecans carefully so they don't burn). They should smell amazing!
- Remove from oven and serve immediately. These are amazing on their own, but would also pair well with almond (or other nut) butter, additional butter or maple syrup, or coconut whipped cream.
- Best when fresh. Store cooled leftovers covered in the fridge up to 2-3 days. Not freezer friendly once topped. Reheat in a 350 degree F (176 C) oven until hot.
- NOTE: You could also prep these up to the point of adding the toppings, then refrigerate the halved, partially cooked potatoes until ready to bake. Just bake longer - about 10-15 minutes - as they will be cold. Watch pecans to ensure they don't burn.
Nutrition Facts : ServingSize 1 servings, Calories 213 kcal, Carbohydrate 21.5 g, Protein 2.3 g, Fat 14 g, SaturatedFat 3.1 g, Sodium 53 mg, Fiber 3.4 g, Sugar 9.2 g, UnsaturatedFat 9.94 g
SWEET POTATO BOATS
This makes a great fat-free side-dish. You can substitute chopped apples for either the raisins or the cranberries.
Provided by Mirj2338
Categories Yam/Sweet Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Bake the sweet potatoes in their skins.
- Allow them to cool.
- When the potatoes are cool, slice them in half lengthwise and gently scoop out the flesh, leaving behind enough to hold the shell together.
- In a food processor, grind the cranberries.
- Then add the raisins, walnuts, honey, cinnamon and the reserved sweet potato and process until well mixed.
- Mound the filling back into the sweet potato shells and bake in a 350°F oven for 20 minutes.
- If the potatoes are large, slice each boat in half before serving.
ROASTED SWEET POTATOES AND FRESH FIGS
This dish from Yotam Ottolenghi, a chef and an author of "Jerusalem," the beloved Middle Eastern cookbook, takes inspiration from a city where fig trees grow in abundance. Roasted sweet potatoes, along with wedges of fresh figs, are piled onto a plate, drizzled with a green onion-chile sauce and a balsamic reduction then dotted with generous pats of goat cheese. Do plan ahead, as this recipe does require a bit of preparation, but it's easy work that's more than worth it.
Provided by Tara Parker-Pope
Categories side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees. Wash the sweet potatoes, halve them lengthwise, and then cut each half into 3 long wedges. Mix with 3 tablespoons of the olive oil, 2 teaspoons salt and some black pepper.
- Spread the wedges out, skin side down, on a baking sheet and cook for about 25 minutes, until they are soft but not mushy. Remove from the oven and leave to cool.
- To make the balsamic reduction, place the balsamic vinegar and sugar in a small saucepan. Bring to a boil, then decrease the heat and simmer for 2 to 4 minutes, until it thickens. Be sure to remove the pan from the heat when the vinegar is still runnier than honey; it will continue to thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle
- Arrange the sweet potatoes on a serving platter. Heat the remaining oil in a medium saucepan over medium heat and add the green onions and chili. Fry for 4 to 5 minutes, stirring often to make sure not to burn the chili. Spoon the oil, onions and chili over the sweet potatoes. Dot the figs among the wedges, and then drizzle over the balsamic reduction. Serve at room temperature. Crumble the cheese over the top, if using.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 14 grams, Carbohydrate 47 grams, Fat 17 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 619 milligrams, Sugar 26 grams
THE BEST SWEET POTATO CASSEROLE
We opted for a nutty crumb topping over marshmallows to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes. The filling gets a pumpkin pie-like treatment, with brown sugar and vanilla for a deep caramel flavor and butter and eggs for richness. This recipe is bound to become a holiday staple.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
- For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
- For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
FIG-WALNUT SWEET POTATO CASSEROLE BOATS
I found this recipe while searching for another. If your not a fig person I would use 1 mashed, ripe banana, or dates. The prep time includes baking the potato.
Provided by Diana Adcock
Categories Vegetable
Time 1h25m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Bake sweet potatoes until done-around 1 hour.
- Mince figs.
- When cool enough to handle scoop out potatoes and place in a large bowl-reserve jackets.
- Add remaining ingredients except butter and whip well.
- Restuff jackets and dot tops with 1/2 t.
- butter each.
- Bake at 350 for around 20 to 30 minutes.
Nutrition Facts : Calories 556.7, Fat 8.8, SaturatedFat 2.9, Cholesterol 10.1, Sodium 403.3, Carbohydrate 123.6, Fiber 6, Sugar 60.6, Protein 3.8
SWEET POTATO BOATS WITH ROASTED TOMATO SAUCE
Make and share this Sweet Potato Boats With Roasted Tomato Sauce recipe from Food.com.
Provided by Dan Churchill
Categories Low Cholesterol
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper. Place sweet potatoes on one of the prepared baking sheets and bake for 40-50 minutes or until tender and cooked through.
- Spread the garlic, shallots and tomatoes evenly on the second baking sheet and drizzle over 2 tablespoons olive oil. Season with salt and pepper then roast for 20-25 minutes or until tomatoes are jammy.
- Remove tomatoes from the oven and transfer to a blender with 2 tablespoons red wine vinegar, tomato paste and almonds. Puree until smooth.
- In a small bowl, whisk to combine parsley, 1 tablespoon red wine vinegar, 1/3 cup olive oil and salt and pepper to taste.
- To serve place sweet potato on a plate or serving platter and make a cut through the center of each. Open the tops and use a fork to lightly mash the potatoes. Spoon over a portion of the tomato sauce, add a dollop of cottage cheese and a drizzle of parsley sauce.
Nutrition Facts : Calories 335.9, Fat 17.2, SaturatedFat 2.1, Cholesterol 4.5, Sodium 266.2, Carbohydrate 38.4, Fiber 7.4, Sugar 10.4, Protein 10.2
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