PASTA WITH CREAMY SWEET POTATO SAUCE
This creamy pasta dish is the result of combining two different recipes. I often turn it into a main dish by serving a green salad on the side.-Suzanne Appleyard, Queensbury, New York
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once. When cool enough to handle, remove and discard skin. Place potato in a large bowl and mash with milk., Cook pasta according to package directions. In a large skillet, saute pine nuts and sage in butter until pine nuts are toasted. Remove from pan and set aside., In the same skillet, saute garlic in oil for 1 minute. Stir in the sweet potato mixture, salt and pepper. Drain pasta, reserving 3/4 cup cooking water; add to sweet potato mixture. Stir in the cheese, pine nut mixture and reserved cooking water. Sprinkle with additional cheese if desired.
Nutrition Facts : Calories 294 calories, Fat 8g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 529mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 3g fiber), Protein 11g protein.
KENTUCKY BOURBON SWEET POTATOES
This recipe was been in the family for years, I don't know where it came from. The only thing I changed was amount of bourbon. If you prefer to use canned sweet potatoes, it takes three (18 ounce) cans.
Provided by Mozelle Lanclos
Categories Side Dish Vegetables Sweet Potatoes
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange sweet potatoes in a 9x13 inch baking dish.
- Combine sugar, butter, bourbon and vanilla extract in a large saucepan and heat to a boil. As soon as the sauce comes to a boil pour it over the sweet potatoes.
- Bake 30 to 40 minutes or until the sweet potatoes are soft.
Nutrition Facts : Calories 528.9 calories, Carbohydrate 93.6 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 10.2 g, Protein 5.5 g, SaturatedFat 7.3 g, Sodium 269.2 mg, Sugar 39.3 g
SWEET POTATO MOUSSE WITH GOOEY PRALINE SAUCE
This is the BEST way to eat sweet potatoes! The praline sauce goes perfectly with the sweet potatoes and the pecans give it a great crunch. Enjoy -- and happy eating!
Provided by Cooking Ventures
Categories Yam/Sweet Potato
Time 3h15m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F Wash the sweet potatoes and prick them all over with a fork. Wrap each potato individually with aluminum foil. Bake for 1 1/2 hours or until the potatoes are very soft. Carefully unwrap the hot potatoes and place them on a cooling rack. Slice lengthwise through each potato and spread them open. If baking the mousse the same day, leave the oven on while you are preparing everything else.
- While the potatoes are baking, butter the bottom and sides of a 2-quart casserole dish. Sprinkle the bottom of the dish evenly with the pecans.
- Also while the potatoes are baking, make the praline sauce by combining the brown sugar, honey, butter, and cinnamon in a saucepan over medium heat. Allow the mixture to come to a simmer then cook for 2 minutes. Pour the warm sauce over the pecans in the bottom of the dish. Make sure the mixture has cooled and solidified (waiting at least 10 minutes) before adding any of the sweet potatoes on top.
- When the sweet potatoes have cooled enough to handle, remove the skins and put the pulp in a mixing bowl. If needed, use gloves or paper towels to keep from burning your hands. Using a mixer equipped with a whisk attachment, whip the potatoes until smooth (about 2 to 4 minutes at medium speed). Add the sour cream, honey, spices and salt and beat until combined. Next, add the eggs and vanilla and beat until incorporated. Finally, add the heavy cream and whisk to combine. Spoon the sweet potato mousse into the dish with the cooled praline sauce.
- Bake the mousse until the center has reached an internal temperature of about 155F (about 1 hour and 10 minutes). Serve hot. When serving, make sure to dig all of the way to the bottom to get some of that gooey praline sauce with each spoonful.
- Alternate Preparation: On the day before serving, do Steps 1 through 4. However, make sure the potatoes have cooled completely before adding them to the mixer. After completing Step 4, cover and refrigerate overnight.
- On the day of serving, remove the dish from the refrigerator and allow it to come to room temperature (45 minutes to an hour). About 20 minutes before baking, start preheating the oven to 350°F Bake the potatoes until they have reached an internal temperature of 155F (about 1 hour and 20 minutes).
Nutrition Facts : Calories 6135.2, Fat 259.2, SaturatedFat 116.5, Cholesterol 957.5, Sodium 3302.6, Carbohydrate 931.1, Fiber 82.5, Sugar 539.3, Protein 66.5
SWEET POTATO PUDDING WITH TENNESSEE WHISKEY SAUCE
Provided by Food Network
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F.
- In a large mixing bowl, cream the butter and sugars. Add the eggs into sugar mixture, one at a time, incorporating each egg into the mixture. Add spices and salt. Stir potatoes into sugar mixture; add milk and mix thoroughly. Pour into a greased 2-quart baking dish.
- Bake for 50 to 60 minutes.
- To serve, spoon Tennessee Whiskey Sauce over and top with whipped cream.
- In a small saucepan combine water, sugar, and nutmeg. Bring to a boil. Combine Jack Daniel?s Whiskey and cornstarch; stir into sugar mixture. Cook until thickened. Blend in butter until melted.
SWEET POTATOES IN CREAMY CINNAMON SAUCE
This is from the Low Fat Low Cholesterol Cookbook, and b/c I love sweet potatoes and cinnamon thought it would be good. I changed the serving amount after I'm Pat's kind review.
Provided by WiGal
Categories Yam/Sweet Potato
Time 1h
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Peel the sweet potatoes, then cut crosswise into 1/4 inch slices.
- Arrange the sweet potato slices in even layers on the bottom of a nonstick 8 inch round or square baking pan.
- In a small bowl, whisk together the half-and-half, brown sugar, orange zest, cinnamon, and nutmeg.
- Pour the mixture over the sweet potatoes.
- Dot with the margarine.
- Bake, uncovered, for 35 to 40 minutes, or until the potatoes are tender, stirring once halfway through the baking time.
SPICY ROASTED SWEET POTATOES WITH YOGURT SAUCE
Spicy Roasted Sweet Potatoes are the perfect vegetable side dish for so many occasions!
Provided by Paige
Categories Vegetables
Time 1h
Number Of Ingredients 12
Steps:
- Heat the oven to 425 degrees and line a large baking sheet with parchment paper.
- Wash, scrub and trim the ends off the potatoes. Peel some of skin off with a small knife or potato peeler, then cut in half length-wise. See recipe notes. Cut each piece into two or three wedges (1/2" each) and place in a large mixing bowl.
- Add the honey, olive oil, crushed red pepper and salt to the bowl with the sweet potatoes, together until the potatoes are coated.
- Place the potatoes evenly on the lined baking sheet scraping any of the olive oil mixture on the baking sheet too, also making sure the potatoes are laying flat on the baking sheet.
- Roast the potatoes on the bottom rack of the oven, turning gently one time about half-way through. Total time is 35-45 minutes, which will differ depending on your oven. Look for fork-tender wedges that are slightly brown and crispy on the edges and sides at 35 minutes, and add time accordingly.
- Remove from oven, arrange on a platter and serve with yogurt sauce on the top or on the side or both.
- For the YOGURT SAUCE
- Combine the yogurt, lime juice, olive oil and salt and pepper in a small bowl and mix together with a spoon.
- Drizzle the yogurt over the Sweet Potatoes for serving, along with a sprinkle of chopped Italian Parsley and sliced green onion.
- OPTIONAL OUTDOOR GRILLING INSTRUCTIONS FOR THIS RECIPEHeat the grill (you'll need direct heat that's approximately 350 degrees) and prep the sweet potatoes by cutting them in 1/2 wedges as noted above. Put the potates in a medium-sized bowl, and drizzle with just enough olive oil to coat them. Sprinkle with a little salt and toss one more time. Place the wedges on the grill, cover them and cook until light grill marks appear, 4-5 minutes, then rotate to the other side. Continue rotating until the potatoes are tender, which will depend on the heat of your grill, but approximately 5-7 more minutes. In the same bowl you just used, continue with the recipe and add the honey, olive oil, red pepper flakes and salt, whisking the ingredients together with a fork to combine. When the sweet potatoe wedges are done, add them to the bowl and quickly toss to coat, then tranfer the potatoes to a serving dish and serve with the yogurt sauce on the side or drizzled on top.
Nutrition Facts : Calories 250 kcal, Carbohydrate 38 g, Protein 3 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 486 mg, Fiber 5 g, Sugar 13 g, ServingSize 1 serving
SWEET POTATO FRIES WITH AUNT TC'S SECRET SAUCES
What's my secret for super-crispy sweet potato fries? I actually have two. First, I soak the potatoes in cold water to remove the excess starch. Then, I give them a toss in a cornstarch and seltzer water mixture. The cherry on top? I dust these with a spicy-sweet spice blend and serve them with two different awesome sauces. Bet you can't eat just one!
Provided by Kardea Brown
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the sweet potato fries: Soak the potatoes in cold water 30 minutes. Dry on paper towels.
- Stir together the brown sugar, garlic, paprika, salt and pepper in a small bowl.
- For the creamy barbecue sauce: Stir together the barbecue sauce, mayonnaise and House Seasoning in a bowl.
- For the spicy sauce: Stir together the ketchup, mayonnaise, House Seasoning and hot sauce in a separate bowl.
- For the sweet potato fries: Pour the oil to a depth of 3 inches in a Dutch oven. Heat the oil to 325 degrees F. Line wire racks with paper towels.
- Stir together the cornstarch and seltzer water in a medium bowl. Dip the sweet potatoes in the cornstarch mixture in batches until coated. (The coating will be thin. Stir the cornstarch mixture after each batch.) Fry the sweet potatoes, in batches, until they float to the top, 1 to 2 minutes. (The sweet potatoes won't brown yet.) Remove to lined wire racks to drain.
- Increase the oil temperature to 350 degrees F.
- Fry the potatoes a second time, in batches, until browned and crispy, 4 to 5 minutes. Remove to the lined racks to drain. Sprinkle immediately with the brown sugar seasoning. Serve right away with the sauces.
- Stir together the garlic and onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
SMOKY SWEET POTATOES WITH EGGS AND ALMONDS
Slow-roasting sweet potatoes in coconut oil and spices gives them a rich flavor and delicately crisp texture on their exterior while they turn velvety within. Don't be tempted to take them out of the oven early. As Steven D., a reader, wrote in the notes of the recipe upon which this one is based: "The potatoes are soft after a half hour or so, but then the crusts harden in the second half hour, giving them the delicious texture that makes the dish unique." Adding fried eggs, a smoky yogurt sauce and crunchy almonds turns a sweet potato side dish into a satisfying, meatless meal. And if you don't have coconut oil on hand, you can use olive or another cooking oil, though the potatoes won't have the same texture.
Provided by Melissa Clark
Categories weekday, vegetables, main course
Time 1h15m
Yield 2 to 3 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Melt 2 tablespoons coconut oil in a small saucepan over low heat or in the microwave. In a large bowl, toss together sweet potatoes, melted coconut oil, salt, spice mix, smoked paprika, cumin, black pepper and thyme.
- Spread the potatoes in an even layer on a large rimmed baking sheet.
- Roast, stirring and flipping the potatoes occasionally, until soft and caramelized, about 1 hour.
- As the potatoes roast, place yogurt in a small bowl. Stir in garlic, a large pinch or two of smoked paprika, and salt and black pepper to taste.
- In a large skillet, add remaining 1 tablespoon of coconut oil over medium-high heat and let it heat up for 20 to 30 seconds. Crack eggs into skillet and season with salt. Cook until the whites have set with crispy edges and the yolks are still runny, about 2 to 3 minutes (or cook the eggs for a few minutes longer for a medium or firm yolk, if you prefer).
- To serve, spoon sweet potatoes onto individual plates and top with yogurt sauce and almonds. Place eggs on top, and sprinkle with paprika and herbs. Serve immediately.
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