SWEET POTATO SOUFFLE
Complete your Thanksgiving spread with Trisha Yearwood's classic Southern Sweet Potato Souffle recipe from Food Network.
Provided by Trisha Yearwood
Time 1h55m
Yield 8 servings
Number Of Ingredients 11
Steps:
- For the souffle: Preheat the oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter.
- Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.
- For the topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.
CHOW CHOW POTATO SALAD
Provided by Trisha Yearwood
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Add the potatoes to a large saucepan or Dutch oven. Cover the potatoes with cold water and add 2 tablespoons of salt. Place over medium heat and bring to a simmer. Cook until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and set aside.
- To the same saucepan, add the vinegar, sugar, mustard seed, turmeric, black pepper and 1 teaspoon salt and bring to a boil. Add the cabbage, cauliflower and bell peppers and return the mixture to a boil. Add the potatoes back to the saucepan and toss to combine. Transfer to a bowl. Season with salt and pepper. Serve warm or refrigerate until ready to serve.
POTATO SALAD
Provided by Trisha Yearwood
Categories side-dish
Time 1h30m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Place the potatoes in a medium saucepan or pressure cooker (see Note). Add 2 teaspoons salt and enough water to cover the potatoes. Boil the potatoes until they are tender when pierced with the point of a knife but hold their shape, 30 minutes. Drain the potatoes, transfer them to a large mixing bowl, and allow them to cool completely. Add the chopped eggs, mayonnaise, and sweet relish, and fold gently to combine. Add salt and pepper to taste. Refrigerate until ready to serve.
SWEET AND SPICY GLAZED SWEET POTATOES
Provided by Trisha Yearwood
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Put the olive oil in a large mixing bowl. Add the salt, pepper, cinnamon, ginger and 1 tablespoon of the honey and whisk to combine. Add the potatoes and toss to coat. Spread the potatoes on a baking sheet. Roast, stirring halfway though, until the potatoes are tender and the edges are crisp, 45 minutes to 1 hour.
- Meanwhile, make the glaze: Put the chili sauce, red pepper flakes, hot sauce and remaining 2 tablespoons honey in a small saucepot. Set the pot over medium-high heat and cook, stirring, until the ingredients come together, about 2 minutes.
- Pour the warm glaze over the potatoes on the baking sheet and toss to coat. Pour the glazed potatoes into a serving dish and sprinkle with the pecans and scallions. Serve warm.
SWEET POTATO SALAD
Provided by Trisha Yearwood
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place the potatoes in a large saucepan over high heat and cover with water. Add 2 teaspoons salt and bring to a boil. Boil until just tender, about 5 minutes. Drain and set aside to cool, 15 to 20 minutes.
- Meanwhile, in a medium bowl, mix the mayonnaise, yogurt, scallions, bell pepper, chives, orange zest, vinegar and hot sauce. Add the cooled potatoes to the mixture and toss gently until fully coated. Season with salt and pepper. Refrigerate and serve chilled.
SWEET POTATO POTATO SALAD
Sweet potatoes and potatoes combine to make a different type of salad that will pleasantly surprise you.
Provided by GRAMZ
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
- Combine the potatoes, eggs, celery and onion.
- Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.
Nutrition Facts : Calories 243.8 calories, Carbohydrate 14.3 g, Cholesterol 100.8 mg, Fat 19 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 480.7 mg, Sugar 2.2 g
SWEET POTATO SALAD BY TRISHA YEARWOOD RECIPE
Provided by ukiahgal67
Number Of Ingredients 10
Steps:
- Peel and cube the sweet potatoes and put them in a large pot. Cover with water, bring to a boil and boil until tender, about 5 minutes. Drain and set aside to cool. While the potatoes are cooling, in a medium bowl, mix the mayonnaise, yogurt, scallions, red pepper, chives, orange zest, apple cider vinegar and hot sauce. Add the cooled potatoes to the mixture, and toss until the potatoes are fully coated. Add salt and pepper to taste. Best served chilled.
SWEET POTATO SALAD
A delicious change from regular potato salad. Sweet potatoes are tossed with raisins and walnuts in a sweet creamy dressing. An excellent fall side dish.
Provided by Christal Holloman
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h30m
Yield 8
Number Of Ingredients 5
Steps:
- Place potatoes into a large saucepan, and fill with enough water to cover. Bring to a boil, and cook for about 8 minutes, or until tender. Drain, and cool slightly.
- In a large bowl, stir together the mayonnaise and brown sugar. Stir in the sweet potatoes, walnuts and raisins until evenly coated. Chill for at least 1 hour before serving.
Nutrition Facts : Calories 464.9 calories, Carbohydrate 44.7 g, Cholesterol 10.4 mg, Fat 31.8 g, Fiber 4.2 g, Protein 4.4 g, SaturatedFat 4.2 g, Sodium 192.1 mg, Sugar 26.6 g
TRISHA YEARWOOD'S BROCCOLI SALAD
This is from Trisha Yearwood's 1st cookbook, Georgia Cooking in an Oklahoma Kitchen that she wrote with her mom and sister. This is my husband's favorite broccoli salad. Trisha says "This is great served with barbecued pork ribs or prepared to take to a covered dish supper, because it's sturdy enough to stand at room temperature for a while without wilting. It also adds great color to a picnic spread." I've entered it as written, but we like to use red onion and golden raisins. Preparation time includes chilling time.
Provided by DeniseBC
Categories Vegetable
Time 2h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a medium skillet, cook the bacon over medium heat just until crisp; drain on paper towels. When cool enough to handle, crumble the bacon and set aside.
- Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
- In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar, and raisins. Add the broccoli and toss to coat with the dressing. Refrigerate for 1 hour.
- Just before serving, fold in the sunflower kernels and all but 2 tablespoons of the crumbled bacon. Sprinkle the reserved bacon over the salad to garnish. Serve immediately.
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