Skillet Sweet Potatoes Food

SWEET POTATO AND EGG SKILLET

Steps:

• In a large cast-iron or other heavy skillet, heat the butter over low heat. Add sweet potatoes, garlic, 1/4 teaspoon salt and thyme; cook, covered, until potatoes are almost tender, 4-5 minutes, stirring occasionally. Stir in spinach just until wilted, 2-3 minutes., With the back of a spoon, make 4 wells in potato mixture. Break an egg into each well. Sprinkle eggs with pepper and remaining salt. Cook, covered, on medium-low until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes.

SKILLET SWEET POTATOES

Steps:

• In a large skillet bring 1 inch of water to boiling.
• Add sweet potatoes; reduce heat.
• Cover and simmer for 20 minutes or till tender.
• Drain well.
• Meanwhile, for sauce, in a small bowl combine orange peel, orange juice, molasses or brown sugar, salt, cinnamon, and allspice.
• Pour over potatoes skillet.
• Cook and stir gently till bubbly.
• Simmer, uncovered, for 5 minutes or till potatoes are glazed, spooning sauce over potatoes occasionally.
• Makes 4 servings.
• NOTE: If desired, substitute one 18-ounce can sweet potatoes for fresh sweet potatoes.
• Cut potatoes into 2-inch pieces.
• Place in a 1-quart casserole.
• Pour sauce over sweet potatoes.
• Bake, uncovered, in a 350 degree oven about 30 minutes or till heated through and sauce is bubbly.

TEX MEX SKILLET SWEET POTATOES

Steps:

• Preheat large deep skillet on medium heat and swirl oil to coat. Add sweet potatoes, 1/2 tbsp cumin, 1/2 tsp salt and cook for 5 minutes, stirring occasionally.
• Add onion, garlic, bell pepper and cook for another 3 minutes, stirring occasionally.
• Add black beans, corn, diced tomatoes, remaining 1/2 tbsp cumin and 1/4 tsp salt, taco seasoning and pepper; then stir. Bring to a boil, reduce heat to low, cover and cook for 15 minutes or until potatoes are soft.
• Turn off heat. Add avocado, green onion, cilantro, lime juice and stir. Sprinkle with cheese, cover and let stand until cheese has melted.
• Serve hot with Greek yogurt and salsa if desired.

SKILLET SWEET POTATOES

Steps:

• Heat oil over medium heat in a nonstick skillet.
• Cook onions, stirring occasionally, until softened and golden (about 5 minutes).
• Add sweet potatoes and stock to skillet; cover tightly; simmer, stirring every 5 minutes, for about 15 minutes or until tender.
• Season with salt & pepper to taste.

CHICKEN SWEET POTATO SKILLET

Steps:

• In a large skillet, heat oil over medium-high heat. Add sweet potatoes and onion; cook and stir until lightly browned, 5-8 minutes. Add garlic; cook 1 minute longer. Stir in chicken, black beans, zucchini, broth, salsa, red pepper and seasonings., Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, 10-12 minutes. If desired, serve with sour cream and cilantro.

SWEET POTATO SKILLET

Steps:

• Heat bacon in a medium skillet over medium heat until it releases a little bit of grease, about 1 minute. Add sweet potato, apple, onion, and jalapeno pepper. Cover skillet and cook, uncovered, stirring every 2 minutes, for about 10 minutes. Add ketchup, maple syrup, and Parmesan cheese during the last minute of cooking and toss to coat.

GLAZED SWEET POTATOES WITH BROWN SUGAR

Steps:

• Gather the ingredients.
• Peel the sweet potatoes and cut them into 1/2-inch to 1-inch-thick slices.
• Place the sweet potato slices in a saucepan and cover with water. Bring to a boil and cook for about 12 minutes, or until just tender. Alternatively, roast the sweet potato slices in a 375 F oven for about 25 minutes.
• In a heavy skillet, combine brown sugar, water, butter, and salt. Simmer over low heat for 5 minutes.
• Add the sliced sweet potatoes to the brown sugar mixture. Simmer for 10 minutes, or until well glazed, turning frequently to keep them from scorching.

SKILLET SWEET POTATOES WITH COCONUT, GARLIC AND CHILE

Steps:

• Mix the coconut, garlic and red pepper flakes together in a small bowl.
• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the coconut mixture and cook, stirring occasionally, until the coconut and garlic are fragrant and the coconut has turned golden, 5 to 10 minutes. Transfer the mixture to a plate.
• In the same skillet (no need to wipe it out), heat the remaining 3 tablespoons oil over medium-high heat. Add the sweet potatoes and salt. Toss to coat the sweet potatoes in the oil (be careful not to spatter the oil). Arrange the potatoes in a single layer and let cook, stirring occasionally so that all sides get browned, until the sweet potatoes are slightly charred and soft enough to pierce with a fork, about 10 minutes.
• Remove from the heat and immediately mix in the coconut mixture, tossing to coat evenly. Just before serving, stir in the lemon juice. Taste and add more lemon juice, if needed.

SWEET POTATO, BACON, AND VEGGIE SKILLET

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Heat oil in a 10-inch, oven-safe skillet over medium heat. Add broccoli and onion. Cook, stirring occasionally, until broccoli is tender and onion is just translucent, about 5 minutes. Add garlic; cook 30 seconds. Stir in sweet potato and spinach; cook until spinach wilts, about 1 minute. Stir in bacon.
• Whisk together eggs, half-and-half, chopped sage, salt, and pepper in a bowl. Pour mixture over vegetables in skillet. Gently mix to evenly distribute egg mixture.
• Transfer the skillet to the preheated oven and bake until eggs are completely set but not overcooked, about 25 minutes.
• Let stand 5 minutes before serving. Garnish with sage leaves.