Savory Sweet Potato Food

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SAVORY SWEET POTATOES



Savory Sweet Potatoes image

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

1 1/2 lbs sweet potatoes
2 tablespoons olive oil
1 teaspoon garlic, chopped
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon cumin

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

SAVORY SWEET POTATO STEW



Savory Sweet Potato Stew image

Oh so rich, creamy, and delicious on a cold winter night! I found this recipe in BHG magazine, modified slightly and am posting here for safekeeping. Full recipe is a big pot of soup - I halve the recipe to make 4 very healthy portions of stew. Prep note: if the peanut/coconut cream is something you are unsure about (or if you have a picky eater) I would suggest pulling a sampling of the stew prior to adding and test for yourself and your family. I absolutely think it is what makes the dish special, however my BF doesn't like, so his serving is separated out prior to my adding in the cream mixture (and then I, of course, decrease the amount of peanut/coconut cream that I'm adding to the main pot).

Provided by FolkDiva

Categories     Yam/Sweet Potato

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons canola oil or 2 tablespoons butter, if not concerned with keeping the dish vegan
2 sweet red peppers, chopped
1 large onion, chopped
6 garlic cloves, minced
2 tablespoons ginger, minced
1 teaspoon ground allspice
1 pinch cayenne pepper (optional)
2 lbs sweet potatoes, peeled and chopped
4 cups vegetable broth or 4 cups chicken broth, if not concerned with keeping the dish vegetarian
6 ounces tomato paste
14 ounces coconut milk
1 cup natural-style peanut butter (no added sugar or salt)

Steps:

  • Heat the oil (or butter) in a large pot or Dutch oven over medium heat.
  • Add pepper, onion, garlic, ginger, allspice and cayenne pepper (if using) and saute for 5-7 minutes. Garlic and ginger should become quite fragrant and the onions and peppers slightly tender.
  • Add potatoes, broth and tomato paste to the pot. Stir to incorporate the tomato paste. Bring to a boil.
  • Immediatly reduce heat to low, cover and simmer for 40-45 minutes. Adjust heat as necessary to maintain a gentle simmer. Avoid over-stirring as this can break down the potatoes more than desired.
  • Wisk together the coconut milk and natural peanut butter until smooth and creamy. Stir into the stew and simmer for an additional 5 minutes.
  • Ladle into bowls and enjoy! This stew is wonderful on it's own or paired with grilled cheese sandwiches or grilled peanut butter sandwiches!

Nutrition Facts : Calories 458.5, Fat 30.7, SaturatedFat 13.1, Sodium 246.5, Carbohydrate 40, Fiber 7.4, Sugar 12.4, Protein 12.6

DICED SAVORY SWEET POTATOES



Diced Savory Sweet Potatoes image

This recipe was actually a recipe failure. I was trying to make sweet potato fries but ended up with this dish. We actually ended up really liking it. It's a different way to make sweet potatoes.

Provided by tabasco0697

Categories     Yam/Sweet Potato

Time 40m

Yield 1/2 cup, 2 serving(s)

Number Of Ingredients 6

2 sweet potatoes (peeled and diced)
1 1/2 tablespoons extra virgin olive oil
1/2 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon paprika

Steps:

  • Preheat oven to 450. Place diced sweet potatoes in gallon sized storage bag. Add the rest of the ingredients and toss to coat.
  • Place parchment paper on large cookie sheet. Pour diced sweet potatoes onto parchment paper and place in oven.
  • Bake for 20-30 minutes tossing at least once.

Nutrition Facts : Calories 206.1, Fat 10.2, SaturatedFat 1.4, Sodium 653.9, Carbohydrate 27.2, Fiber 4.2, Sugar 5.5, Protein 2.3

SAVORY SWEET POTATO CASSEROLE



Savory Sweet Potato Casserole image

Delicious and vegetarian savory sweet potato casserole.

Provided by Cynthia_033

Time 1h20m

Yield 6

Number Of Ingredients 8

2 medium sweet potatoes, peeled and thinly sliced
2 cups chopped cooked broccoli
1 ½ cups shredded Cheddar cheese, divided
3 tablespoons salted butter
¼ cup all-purpose flour
1 tablespoon chopped fresh thyme
2 cups hot milk
salt and ground black pepper to taste

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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