SAVORY SWEET POTATO CASSEROLE
This savory sweet potato casserole recipe is made with a creamy garlicky mashed filling, and sprinkled with the most irresistible maple rosemary walnut topping. See notes above for possible ingredient variations.
Provided by Ali
Time 1h10m
Number Of Ingredients 13
Steps:
- Place the sweet potatoes in a large stockpot. Fill the pot with cold water, enough that the water line sits about 1 inch above the potatoes. Stir the garlic and 1 tablespoon sea salt into the water. Turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking the potatoes for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water.
- Meanwhile, as the sweet potatoes are boiling, heat the butter, milk, smoked paprika, and an additional 1.5 teaspoons of sea salt together either in a small saucepan or in the microwave until the butter is just melted and warm. (You want to avoid boiling the milk.) Set aside until ready to use.
- After draining the water, immediately return the sweet potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.
- Using your preferred kind of potato masher (I recommend this one in general, or this one for extra-smooth), mash the sweet potatoes to your desired consistency. Pour the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Give the mixture a taste, and season with extra salt, pepper, and/or smoked paprika as needed, to taste. Set aside.
- In a separate small bowl, stir together the maple rosemary walnut topping ingredients until evenly combined.
- Heat oven to 350°F and grease a 9×13-inch pan with baking spray. Spread the mashed sweet potatoes in an even layer in the pan, and sprinkle evenly with the walnut topping. Bake for 20 minutes, or until the walnuts are toasted and fragrant (but not burnt) and the potatoes are warmed through. Transfer baking pan to a wire rack.
- Then serve warm, garnished with fresh chives, extra black pepper, or any extra toppings that sound good!
SAVORY SWEET POTATOES
A great way to serve sweet potatoes! The spices balances out the natural sweetness of the potato. Serve with Southwestern Turkey Burger.
Provided by KelBel
Categories Yam/Sweet Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450.
- Scrub the potatoes if leaving the skins on or peel. Cut sweet potato into wedges (about 8 wedges per potato).
- Place potatoes in gallon ziploc bag or large bowl and add remaining ingredients.
- Coat potatoes evenly with oil and spices. Place in single layer on baking sheet.
- Bake for 15 minutes. Turn over and bake another 10-15 minutes.
- Serve with mayo or ketchup for dipping.
Nutrition Facts : Calories 211.3, Fat 7.1, SaturatedFat 1, Sodium 394.9, Carbohydrate 35.2, Fiber 5.5, Sugar 7.2, Protein 2.9
CURRY ROASTED SWEET POTATOES
Roasted sweet potatoes flavored with curry spices and roasted until soft, sweet and slighly caramelized is a delicious and easy side dish recipe.
Provided by Alida Ryder
Categories Side Dish
Time 55m
Number Of Ingredients 6
Steps:
- Preheat the oven to 200°C/400°F.
- Place the cubed sweet potatoes in a large mixing bowl.
- Pour over the oil and spices. Transfer to a large sheetpan.
- Place in the oven and roast for 30-45 minutes, turning half way, until the sweet potatoes are soft and starting to caramelize.
- Remove from the oven and serve.
Nutrition Facts : Calories 121 kcal, Carbohydrate 27 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 1235 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
SWEET AND SAVORY SWEET POTATO CASSEROLE RECIPE BY TASTY
Here's what you need: sweet potato, kosher salt, unsalted butter, milk, large eggs, raw sweet potatoes, brown sugar, cinnamon, ground nutmeg, vanilla extract, green onion, garlic, black pepper, unsalted butter, brown sugar, all-purpose flour, crushed pecans, large marshmallows, bread crumbs, kosher salt, black pepper, bacon bits, olive oil, green onion
Provided by Scott Loitsch
Categories Sides
Yield 12 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 375˚F (190˚C).
- Add the chopped sweet potatoes and 1 tablespoon of salt to a large pot of cold water. Bring to a boil and cook for 15 minutes, or until very tender. Drain and let cool slightly.
- Transfer the sweet potatoes to a large bowl. Add the butter, remaining tablespoon of salt, the milk, and eggs. Mix with an electric hand mixer until the potatoes are mashed and everything is well incorporated.
- Transfer half of the sweet potatoes to another large bowl.
- Make the sweet base: To a bowl, add the brown sugar, cinnamon, nutmeg, and vanilla. Mix well to combine.
- Make the savory base: To the other bowl, add the green onions, garlic, and pepper. Mix well to combine.
- Spread the sweet base in one side of a 9x13-inch (23x33-cm) baking dish. Press the uncooked sweet potato slices against the exposed side of the sweet base as a divider, then spread the savory base in the other side of the pan.
- Make the sweet topping: In a small bowl, combine the butter, brown sugar, flour, and pecans, and mix until crumbly. Sprinkle over the sweet base.
- Make the savory topping: In another small bowl, combine bread crumbs, salt, pepper, bacon bits, and oil, and stir to combine. Sprinkle the crumbs over the savory base.
- Bake the sweet potato casserole for 20-25 minutes, or until golden brown.
- Remove the casserole from oven and top the sweet side with the halved marshmallows, cut-side down.
- Return to the oven and broil on high for 1-2 minutes, or until the marshmallows are golden brown and toasted.
- Remove the casserole from the oven and sprinkle the savory side with green onions.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 543 calories, Carbohydrate 93 grams, Fat 15 grams, Fiber 11 grams, Protein 11 grams, Sugar 32 grams
SAVORY SWEET POTATO CASSEROLE
Delicious and vegetarian savory sweet potato casserole.
Provided by Cynthia_033
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
- Arrange 1/3 of the sweet potato slices in the bottom of the prepared baking dish. Spread 1/2 of the broccoli over top and sprinkle with 1/2 cup Cheddar cheese. Repeat layers once more. Layer remaining sweet potatoes on top.
- Melt butter in a saucepan over medium heat. Whisk in flour and thyme; cook and stir for 1 minute. Whisk in hot milk, a little at a time, until mixture begins to boil. Cook and stir until sauce thickens. Remove from the heat and season with salt and pepper and evenly pour sauce over top and sides of the casserole. Sprinkle remaining 1/2 cup Cheddar over top.
- Bake in the preheated oven until lightly browned, about 45 minutes. Cover with foil and bake until bubbly and sweet potatoes are tender, 20 minutes more.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 333 calories, Carbohydrate 27.3 g, Cholesterol 58 mg, Fat 19.1 g, Fiber 4.2 g, Protein 14.3 g, SaturatedFat 12 g, Sodium 351.3 mg, Sugar 7.9 g
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5/5 Total Time 45 minsCategory Family Friendly DinnersCalories 278 per serving
- Spread the sweet potatoes on a baking sheet in an even layer. Drizzle 2½ tablespoons of the oil over the potatoes, and sprinkle the seasoning mix on top. Toss well to coat.
- Roast, tossing once halfway through cooking, until the potatoes are tender and golden brown in spots, about 25–30 minutes.
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- Peel the sweet potatoes and cut them into bite size cubes. Cut the peppers, discard the seeds and make bite size pieces. Cut the shallots and mince the garlic.
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- Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain well; return to pan. Keep warm.
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SAVORY SWEET POTATOES SIDE DISH - SAVORING TODAY
From savoringtoday.com
Ratings 1Category Side DishCuisine AmericanTotal Time 45 mins
- Pre heat oven to 425°F and line a rimmed baking sheet with parchment paper. In a large bowl, toss sweet potatoes with coconut oil until well coated, then sprinkle each herb, salt, and pepper over potatoes and toss until evenly coated--the amount will be a matter of preference. Arrange in a single layer on the lined baking sheet without crowding individual pieces so sweet potatoes brown evenly.
- Bake for about 30 minutes until sweet potatoes are golden brown. (Check potatoes midway through and stir to promote even browning.)
- Cook bacon in a skillet over medium heat until crisp. Drain on a paper towel lined plate and set aside until potatoes are done.
- Once the potatoes are done, remove from the oven and transfer to a baking dish so that cubes form a one inch layer in the bottom of the dish and are very close together.
10 SAVORY SWEET POTATO RECIPES - COOKIE AND KATE
From cookieandkate.com
Reviews 24Published 2016-10-21Estimated Reading Time 5 mins
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4.9/5 (7)Category Side DishCuisine AmericanTotal Time 45 mins
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SAVORY MASHED SWEET POTATOES - COOKIE AND KATE
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- Place the cubed sweet potatoes in a large saucepan or Dutch oven and add enough water to cover by about 1″. Add 1 teaspoon of the salt and bring the mixture to a simmer over medium-high heat. Reduce the heat and simmer, uncovered, until the potatoes are tender (in other words, it’s easy to slide a fork in and out), about 9 to 12 minutes.
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- Preheat the oven to 375°F (190 °C). Lightly grease an oven proof casserole large enough to hold the potatoes.
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- Using a peeler peel potato skin and dice all potatoes. You can dice them roughly about 1 inch cubes. Peel and dice Yukon potatoes as well if using. You can leave out Yukon potatoes and go ahead with only sweet potatoes. Your choice.
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