SWEET POTATO AND PARSNIP MASH
Provided by Tara Parker-Pope
Time 1h
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Peel the sweet potatoes and parsnips, and cut into 1/4-inch thick slices.
- Combine the sweet potato and parsnip slices, cream, butter, salt and half of the horseradish in a 3- or 4-quart saucepan with a tight-fitting lid. Heat over low heat, stirring occasionally, until the vegetables have softened. This will take about 40 to 50 minutes.
- Remove from heat and mash with a potato masher to desired texture. Stir in half of remaining horseradish, making sure to incorporate well. Taste and adjust seasoning with salt, additional horseradish and/or sweetener if needed. Serve hot.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 14 grams, Fiber 10 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 673 milligrams, Sugar 15 grams, TransFat 0 grams
SWEET POTATO & CARROT CASSEROLE
This tangy and sweet casserole is full of flavor. We've served it at many celebrations over the years and it's always been a big hit! -Gloria Mezikofsky, Wakefield, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a small bowl, cover raisins with hot water; let stand 30 minutes. , Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until tender, 15-20 minutes. Remove potatoes and cool slightly. Add carrots to same pot of boiling water; cook, uncovered, until tender, 15-20 minutes; drain., Peel sweet potatoes and cut crosswise into 1-1/2-in.-thick slices. Arrange potatoes and carrots in a greased 13x9-in. baking dish, cut sides down., Drain raisins. In a small saucepan, melt butter over medium heat; stir in raisins. Add brown sugar and orange juice, stirring to dissolve sugar. Pour over vegetables., Bake, uncovered, until heated through and sauce is bubbly, 25-30 minutes; if desired, baste occasionally with sauce. Let stand 10 minutes; toss before serving.
Nutrition Facts : Calories 307 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 69mg sodium, Carbohydrate 67g carbohydrate (45g sugars, Fiber 5g fiber), Protein 3g protein.
VEGAN CARROT AND SWEET POTATO SOUP
Steps:
- Heat a large heavy-bottomed pot with the olive oil over medium heat. Add the onions and let them cook for about 5 minutes, stirring frequently. Next, add the garlic and ginger and sauté for another minute.
- Add the sweet potatoes, carrots, broth, and coriander (if using), cover the pot and bring everything to a boil. Reduce the heat to medium-low and simmer the soup for another 5 to 7 minutes, until the sweet potatoes are fork tender.
- Turn off the heat, remove the lid and add the chopped cauliflower florets to the pot. Let the soup sit for about 10 minutes.
- Transfer everything to a high-speed blender and blend until smooth. You may need to do this in batches.
- Return the soup to the pot. Season with salt to taste (I added about 1 teaspoon of kosher salt). Add 1/8 teaspoon of cayenne pepper if you want a hint of spice. I like eating the soup at about this temperature. If you want it hotter, warm the soup at medium heat for a few minutes.
- Serve the soup in bowls and top with coconut milk, sliced scallions, and red pepper flakes, if you desire.
Nutrition Facts : ServingSize 1 serving, Calories 213 kcal, Sugar 10.2 g, Sodium 635 mg, Fat 7.3 g, SaturatedFat 1 g, Carbohydrate 35.6 g, Fiber 7 g, Protein 3.6 g
CURRIED SWEET POTATO, CARROT, AND APPLE SOUP
Great spicy and savory vegetarian sweet potato soup! Keeps well, and the flavors improve overnight in the fridge. It can be eaten hot or chilled.
Provided by emccabe
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix sweet potatoes, carrots, apples, and onion together in a large baking dish. Drizzle with oil and toss to coat. Stir in curry powder, garlic salt, and pepper. Cover with foil.
- Roast in the preheated oven for 20 minutes. Remove foil and roast until vegetables are tender, another 10 minutes. Remove from the oven and allow to cool, about 10 minutes.
- Transfer vegetables to a pot and mash or puree with an immersion blender. Stir in milk, ginger, and lemon juice. Bring to a simmer and cook for 20 minutes.
- Serve warm with crumbled goat cheese.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 46.3 g, Cholesterol 5.2 mg, Fat 5.1 g, Fiber 7.8 g, Protein 7.9 g, SaturatedFat 1.4 g, Sodium 1093.3 mg, Sugar 20.9 g
ROASTED SWEET POTATO & CARROT PUREE
Make and share this Roasted Sweet Potato & Carrot Puree recipe from Food.com.
Provided by Philadelphia Cream
Categories Yam/Sweet Potato
Time 1h19m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- HEAT oven to 375ºF.
- COMBINE first 5 ingredients; spread onto bottom of 15x10x1-inch pan. Pour 1 cup broth over vegetable mixture.
- BAKE 45 to 55 minute or until broth is absorbed and vegetables are tender and caramelized, stirring occasionally.
- SPOON vegetables into food processor. Add remaining broth and cream cheese; process until smooth. Return to pan; cook 10 minute or until heated through, stirring frequently.
- Special Extra: Before processing roasted vegetables in food processor, reserve 1/2 cup of the vegetables to use as a garnish for the finished dish.
- Special Extra: Add 1/2 teaspoons chopped chipotle peppers to cooked vegetables in food processor with remaining broth and cream cheese.
- Substitute: Substitute vegetable broth for the chicken broth.
- Serving Suggestion: Serve this irresistible vegetable side dish along with your favorite grilled lean meat at your next family get-together.
- Nutrition Information Per Serving: 230 calories, 14g total fat, 5g saturated fat, 0g trans fat, 25mg cholesterol, 730mg sodium, 23g carbohydrate, 4g dietary fiber, 12g sugars, 4g protein, 410%DV vitamin A, 4%DV vitamin C, 6%DV calcium, 4%DV iron.
Nutrition Facts : Calories 244.1, Fat 13.8, SaturatedFat 4.7, Cholesterol 20.8, Sodium 724.1, Carbohydrate 27.1, Fiber 4.1, Sugar 11.6, Protein 4.2
SWEET POTATO/CARROT FAT SUBSTITUTE FOR RECIPE
Found this one in Self magazine, February 2008. Use it in muffin recipes, etc., replacing up to 2/3 of the fat. Wanted to try it so posted it here.
Provided by Cleoppa
Categories Spreads
Time 10m
Yield 1 mush, 2 serving(s)
Number Of Ingredients 2
Steps:
- Boil sweet potato and carrots in a medium pot of cold water for about 20 minutes, until they're tender. Drain and blend in food processor with 2-3 tbsp of water. Puree until smooth.
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23 BEST SWEET POTATO SUBSTITUTES - SUBSTITUTE COOKING
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- Garnet potatoes. The first thing that comes to mind when you need to replace sweet potatoes is to use Garnet potatoes. This is the closest substitute you can find that has many things in common with sweet potatoes.
- Pumpkin. The sweet orange type of fruit that is similar to sweet potato is pumpkin. Easy to find with a creamy texture and similar taste to sweet potatoes, you can add them in desserts, soups, salad, or every other recipe that calls for sweet potato.
- White potatoes. If you are out of sweet potatoes and you need another type then white potatoes are your thing. If you need a creamy texture with a neutral flavor, then white potatoes make an excellent choice.
- Butternut squash. Butter squash makes a great choice for any recipe that you should have used sweet potato. This is yet another healthy squash with many vitamins.
- Celery root. Celery or celery root makes a great replacement for sweet potatoes. You can add it to stews, soups, salads, or any other species that need a sweet potato.
- Acorn squash. A type of squash similar to sweet potatoes is the Acorn squash. You can use it for baking, roasting, steaming, and even boiling for most of the recipes that need sweet potatoes.
- Jewel potatoes. Just throw in some jewel potatoes and your recipe is saved. Use them when you are baking or making casseroles since they are the ideal replacement.
- Russet potato. Russet potato makes a perfect replacement for sweet potatoes because of the many similarities. They are large with a dark color you can add it in many recipes.
- Carrots. A common veggie that we almost always have in our fridge is carrots. With a sweet taste similar to sweet potatoes, you can replace them in almost any recipe.
- Ube. A mild sweet veggie with a nutty taste that you can use in your cooking if you want to replace or avoid using sweet potatoes is Ube. Typically, Ube has a purple color but it can vary.
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