Southwestern Sweet Potato Sauté Food

SOUTHWESTERN SWEET POTATOES

Steps:

• Chop sweet potatoes into 1/4" half rounds and place in preheated 425 degree oven for 25 minutes, or until mostly tender.
• Alternatively, you can microwave the sweet potatoes to cook them more quickly. Microwave on high for 3-5 minutes, until mostly tender.
• Add cooking oil to a 12" non-stick saute pan and add chopped sweet potatoes, poblanos, onion, and seasonings.
• Saute for 5 minutes, or until onions and peppers are tender.

SOUTHWESTERN SWEET POTATO SAUTé

Steps:

• 1. Coarsely grate the sweet potatoes, preferably using the grating disk of a food processor. (You should have about 5 cups.)
• 2. Heat the oil in a large skillet over high heat until hot. Reduce the heat to medium-high; add the sweet potatoes and cumin and sauté, stirring constantly, until the potatoes are almost tender, 3 to 5 minutes. Add the chipotle, pepitas, and salt and pepper to taste. Cook for 2 minutes more or until the sweet potatoes are tender.

STUFFED SOUTHWESTERN SWEET POTATOES

Steps:

• Rub six 8-ounce baking potatoes, well scrubbed, with softened, unsalted butter, sprinkle them with salt, and bake them in a preheated hot oven (400 degrees) for 1 hour, or until they test done when pierced with a skewer.
• In a skillet saute 1/4 pound mushrooms, sliced thin, in 1 tablespoon unsalted butter over moderately high heat for 2 minutes, add 1/4 cup medium-dry Sherry, 1/2 teaspoon dried tarragon, salt and pepper to taste, and cook the mixture, until almost all the liquid is evaporated. Add 1/2 pound baked ham, chopped, and cook the mixture, tossing it, for 2 minutes.
• Cut a 1/2-inch slice from the top of each potato, scoop out the pulp, and reserve the shells. Puree the pulp through a food mill or ricer into a large bowl (should be about 3 cups). Combine the puree with 3/4 cup scalded half-and-half, 3 tablespoons softened unsalted butter, 2 large egg yolks, 2 tablespoons Dijon mustard, and cayenne, salt and pepper to taste. Fold in 1 cup grated Gruyere and ham mixture and combine the mixture well.
• Heap mixture into the reserved potato shells, sprinkle the shells with a mixture of 1/4 cup each of fresh bread crumbs and freshly grated Parmesan. Dot them with butter. Arrange the potatoes in a lightly buttered baking dish and bake them in the upper third of a preheated moderately hot oven (350 degrees) for 15 minutes or until they are puffed and lightly browned.

SOUTHWESTERN SWEET POTATOES AND BLACK BEANS

Steps:

• Scrub and dry sweet potatoes.Prick each potato with a fork in several places. Wrap in foil and bake in a 375 degree oven for 50-60 minutes or until tender all the way through.
• Meanwhile, in a small sauce pan, saute onion in olive oil until clear. Add black beans, Rotel, cumin, paprika, coriander, salt and red pepper flakes. Simmer bean mixture on medium heat for about 15 minutes.
• Remove potatoes from oven, unwrap and slice potatoes lengthwise, making several cuts. Then slice crosswise, making a cross-hatch pattern, opening up the potato. Spoon half of the bean mixture onto each potato.
• Top each potato with a 1-2 tablespoons of sour cream and sprinkle with cilantro or chives, if desired.

SOUTHWESTERN SALTY SWEET POTATOES TO CRY FOR!

Steps:

• Preheat your oven to 425.
• Put sweet potato chunks into a large bowl, add oil and mix to cover well.
• In a small bowl or cup mix all the spices and the salt together and stir until well blended.
• Sprinkle the sweet potaoes with this mixture and mix until all the potatoes are well covered.
• Turn onto a cookie sheet and spread out evenly.
• Bake on the lowest rack in your oven for about 20 minutes.
• Serve warm.
• Which won't be a problem as they'll all be gone way before they could get cold!

SOUTHWESTERN SWEET POTATO TOAST RECIPE BY TASTY

Steps:

• Cut the sweet potato lengthwise into slices, about ¼ inch (6 mm) thick.
• Place the slices in the toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast again. Depending on the strength of your toaster and your preferences, you may need to toast once more. Remove the slices from the toaster and let cool enough to handle.
• Mash the avocado. Add salt and pepper to taste and mix until well-combined.
• Spread the mashed avocado evenly across the sweet potato toast and top with corn salsa. Drizzle with hot sauce.
• Enjoy!