SWEET POTATO AND ONION DIP
George Washington Carver, the botanist, educator and inventor, was known as "the peanut man," but he geeked out over sweet potatoes as much as peanuts. He recorded recipes for sweet potato flour, sweet potato starch and commercial canning. "The delicate flavor of a sweet potato is lost if it is not cooked properly," he wrote in his 1936 Bulletin No. 38. (His paper booklets were distributed to rural farmers to assist with crop rotation and provide instructions for added-value products.) Dr. Carver considered baking the best way to cook sweet potatoes while preserving the most flavor. Use varieties like Covington, Vardaman or jewel; the sugary notes balance the alliums and warming spices. Raw vegetables or tortilla chips make practical dipping utensils for this spread, or lather the dip over toasted thick-cut bread.
Provided by Nicole Taylor
Categories snack, dips and spreads, vegetables, appetizer, side dish
Time 1h45m
Yield 4 to 6 servings (about 4 cups)
Number Of Ingredients 17
Steps:
- Heat the oven to 375 degrees. Using a vegetable brush and water, scrub the sweet potatoes to remove dirt, then place them on a sheet pan.
- Bake the sweet potatoes on the top rack until soft to the touch, about 1 1/4 hours. Let cool for at least 1 hour.
- Add grapeseed oil to a large skillet and heat over medium. Add sliced onion, fennel and jalapeño to the skillet and sauté for 15 minutes or until onions are soft and slightly browned. Set aside and let cool room temperature.
- Using your hands, gently peel the sweet potatoes and discard the skins. In a large bowl, use a potato masher to mash the potatoes until you see tiny chunks. (The texture shouldn't be ultrasmooth.)
- Using a spoon, stir in the cooked onion mixture along with the ricotta, Parmesan, pecans, lime juice, maple syrup, anchovy oil (if using), salt, onion powder, vanilla and nutmeg. Store the dip in an airtight container, and place in the fridge until ready to eat. (If you have the time, the flavors are always better the next day.)
- Just before serving, stir to combine and season the dip to taste with salt. Drizzle it with olive oil, then top it with the reserved fennel fronds and crispy fried onions, if you like. Serve with any combination of bread, tortilla chips or celery sticks.
SWEET POTATO-ONION GRATIN
Steps:
- Prepare a grill for medium-high heat. Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with the butter.
- Oil the sliced sweet potatoes and onions with the canola oil and sprinkle with salt and pepper. Grill the sweet potatoes and onions until slightly charred on each side and just halfway cooked. Set aside.
- Combine the half-and-half, horseradish, thyme, 2 teaspoons salt and 1 teaspoon pepper in a bowl. Sprinkle one-third of the Gruyere in an even layer over the bottom of the prepared baking dish. Layer one-third of the grilled sweet potatoes and onions on top of the Gruyere. Repeat twice¿one-third of the cheese, one-third of the vegetables¿to create three even cheese-vegetable layers. Pour the half-and-half mixture over the top, cover with foil and bake for 35 to 40 minutes. Uncover and continue baking until the sweet potatoes are tender and the gratin is golden brown, another 15 to 20 minutes. Let rest for 15 minutes before serving.
SWEET POTATO-GREEN ONION EBELSKIVER WITH HERB BUTTERMILK DIP
Provided by Bobby Flay
Categories side-dish
Time 1h
Yield 4 to 6 servings; 1 cup dip
Number Of Ingredients 19
Steps:
- For the herb buttermilk dip: Smash the garlic, sprinkle with salt and work to a paste with your knife blade. In a bowl, whisk together the yogurt, buttermilk, lime zest and juice, cilantro, parsley, garlic paste and some salt and pepper. Cover, and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
- For the ebelskivers: In a large bowl, whisk together the flour, baking powder, baking soda, sea salt, nutmeg, black pepper and cayenne.
- In a medium bowl, combine the buttermilk, egg yolks, sweet potato puree, 4 tablespoons melted butter and green onions. Whisk until smooth. Slowly add the sweet potato mixture to the dry ingredients, stirring until combined. Whip the egg whites in a medium bowl until stiff peaks form. Gently fold the egg whites into the batter.
- Set the ebelskiver pan over medium heat, and brush each divot with melted butter. Heat until the butter begins to bubble. Add 2 tablespoons of the batter to each divot. Cook until the sides of the ebelskivers are golden brown and come away easily from the pan (use a skewer to check) and the top starts to dry a bit and bubble, 3 to 4 minutes. With a skewer, carefully turn the ebelskivers over and cook until deep golden brown on the second side, about 3 minutes more; transfer to a platter. Repeat with the remaining batter. Serve the ebelskivers with herb buttermilk dip on the side.
SWEET POTATO SPREAD
Entered for safe-keeping, from Clean Eating, Fall 2008. Should be a great spread, maybe even a dip, for raw vegetables or whole wheat crackers. Can't wait to try this.
Provided by KateL
Categories Spreads
Time 48m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 7
Steps:
- COOK POTATOES:.
- In a saucepan, cover potatoes with water and bring to a boil.
- Simmer over medium heat until potatoes are soft when pierced with a knife (about 30 minutes). (During this period, prepare sauce.).
- Remove from saucepan. When cool, remove skin.
- PREPARE SAUCE:.
- While potatoes are cooking, peel carrot and onion, and chop into small pieces.
- Place chopped carrot and onion into another saucepan and cover with 1/2 cup of water.
- Simmer carrots and onions until soft, about 8 minutes.
- COMBINE IN FOOD PROCESSOR:.
- Pureee sweet potato in a food processor with tahini or almond butter, curry powder, and ground cumin until just combined.
- Add carrot-onion mixture and puree until smooth.
SWEET ONION DIP
Skip the prefab dips in the market; this homemade version calls for caramelized Vidalia onions and reduced-fat sour cream and cream cheese for all the flavor you love with less guilt.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h35m
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium. Add onions; season with salt and pepper. Cook, stirring frequently, until golden brown, 12 to 15 minutes. Let cool to room temperature.
- In a medium bowl, combine onions, sour cream, cream cheese, vinegar, and chives; season with salt and pepper. Chill dip until slightly thickened, about 1 hour; or cover and refrigerate up to 2 days. Serve with chips.
SWEET POTATO PANCAKES WITH SALSA DIP
These Southwestern pancakes are vibrant to the eye and the palate. For a spicier version, leave in some - or even all - of the jalapeño seeds.
Provided by Andrew Friedman
Yield Makes about 24 pancakes
Number Of Ingredients 8
Steps:
- Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate sweet potatoes, add to colander, and set aside to drain.
- In large mixing bowl, lightly beat eggs. Whisk in flour, then stir in jalapeño.
- Press sweet potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
- In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes.
- Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
- Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
- Serve pancakes hot with Salsa Dip .
VIDALIA SWEET ONION DIP
Creamy, cheesy, yummmmy dip. Use a potato peeler to get the onion very thin. Serve with your favorite cracker.
Provided by Jenn
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 45m
Yield 44
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir the mayonnaise, Swiss cheese, Parmesan cheese, Vidalia onion, and hot sauce together in a casserole dish.
- Bake in the preheated oven until the edges are golden brown, 30 to 35 minutes. Allow to cool 10 minutes before serving.
Nutrition Facts : Calories 60.6 calories, Carbohydrate 0.9 g, Cholesterol 7.2 mg, Fat 5.6 g, Fiber 0.1 g, Protein 1.8 g, SaturatedFat 1.6 g, Sodium 52.6 mg, Sugar 0.3 g
GRILLED SWEET POTATO DIP
This tasty dip boasts the antioxidant benefits of sweet potatoes and is a delicious and nutritious crowd pleaser. Reduce the grilling time by precooking the sweet potatoes, making this recipe an easy entertaining choice. A good tip is is to brush wheat flour or corn tortillas lightly with oil and grill until crisp and golden, Cut into wedges to serve with dip alongside veggies. So Good!!
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 4 cups
Number Of Ingredients 15
Steps:
- Preheat the grill to medium high; lightly grease the grate. Prick each sweet potato several times. Microwave on HIGH for 5-6 minutes or until fork tender. Cool slightly and cut in half, lengthwise.
- Thread soaked toothpicks through the side of each slice of onion for easy grilling.
- Stir the olive oil with the garlic, cumin, salt and pepper.
- Brush evenly over the cut sides of the sweet potatoes, the onion and peppers.
- Place the onions and peppers on the grate. Grill, turn often for 10 minutes or until marked and softened. Meanwhile, add the sweet potatoes cut-side down to the grate.
- Grill for 3-4 minutes or until well marked. Cool vegetables to room temperature.
- Transfer the onion and pepper to a food processor. Peel and discard the skin from the sweet potatoes, add the flesh to the food processor. Blend until smooth and creamy. Stir in sour cream and coriander,.
- Taste and adjust seasonings as needed. Transfer to a serving dish. Chill for 1 hour to meld flavors up to 24 hours.
- Add the lime juice just before serving. Serve with cut vegetables such as bell peppers, cucumbers and celery, as well as grilled tortilla wedges (if using).
Nutrition Facts : Calories 234.2, Fat 16.4, SaturatedFat 5.2, Cholesterol 12.7, Sodium 345.6, Carbohydrate 20.8, Fiber 2.9, Sugar 5.3, Protein 2.9
ROASTED SWEET POTATOES & ONIONS
This delicious side dish is packed with nutrition. Sweet potatoes, onions and almonds are powerhouses of antioxidants and other nutrients -- in fact, almonds are among the most nutrient-dense foods, containing high concentrations of vitamins and minerals per calorie. Plus, olive oil and almonds contain monounsaturated fat -- the good type.
Provided by Jean Carper
Categories Side Dish Vegetables Sweet Potatoes
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees F.
- Toss first 6 ingredients in a shallow medium-sized baking dish.
- Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds
Nutrition Facts : Calories 289.6 calories, Carbohydrate 44.7 g, Fat 9 g, Fiber 3.8 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 14.6 mg, Sugar 20 g
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