Sweet And Salty Potatoes Food

SOUTHWESTERN SALTY SWEET POTATOES TO CRY FOR!

Southwestern Salty Sweet Potatoes to Cry For! image

My friends beg for these everytime I give a party! They are so delicious and satisfying, I just never seem to fix enough no matter how many I make. I wonderful change from white oven fried potatoes which are so high in carbs. THESE ARE VERY LOW CARB. And I dare you to stop at just one serving...I found this recipe in Healthy Cooking but have modified it to my own taste.

Provided by psych751

Categories Yam/Sweet Potato

Time 30m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

4 sweet potatoes, unpeeled,cut into generous 1 inch chunks
3 tablespoons olive oil or 3 tablespoons canola oil
3 teaspoons ground cumin powder
2 teaspoons chili powder
1 teaspoon paprika
1 -2 teaspoon salt
1/4-1/2 teaspoon cayenne pepper

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!

Nutrition Facts : Calories 284, Fat 14.4, SaturatedFat 2, Sodium 904.4, Carbohydrate 37.2, Fiber 6.4, Sugar 7.5, Protein 3.5

SWEET AND SALTY MASHED POTATOES

Sweet and Salty Mashed Potatoes image

Provided by Giada De Laurentiis

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 pound Yukon gold potatoes, peeled and cut into small pieces
1 pound sweet potatoes, peeled and cut into large pieces
Kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup heavy cream, at room temperature
1 vanilla bean, split and seeds scraped out
1/2 teaspoon lemon zest (from about 1 lemon)
3 tablespoons grapeseed oil
6 slices prosciutto, thinly sliced crosswise into julienne strips

Steps:

Add both potatoes to a medium saucepan, cover with cold water and season well with salt. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until fork-tender, about 10 minutes. Drain well.
Meanwhile, heat the butter in a small skillet over medium heat until the bits at the bottom of the skillet are deep brown, about 7 minutes. Remove from the heat.
Transfer the potatoes to a ricer in batches and rice into a medium bowl. Add the butter, cream, vanilla seeds, lemon zest and 3/4 teaspoon salt and mix well with a rubber spatula to combine.
Heat the oil in a small pan over medium heat until hot. Add the prosciutto and cook, stirring often with a slotted spoon, until crispy and golden brown, about 3 minutes. Remove to a paper towel-lined plate to drain.
Transfer the mashed potatoes to a serving bowl and sprinkle with the crispy prosciutto before serving.

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