SWEET POTATO SPINACH BAKE
This wonderful, bright meal-in-one from our Test Kitchen is filled with layers of flavor. Gouda cheese and bacon lend a rich, savory taste to the sweet potato and spinach combination.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place sweet potatoes in a 1-1/2-qt. microwave-safe dish; add water. Cover and microwave on high for 8-10 minutes or until tender. , Meanwhile, in a large saucepan, saute onion in butter until tender. Add spinach. Stir in flour and seasonings until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Drain sweet potatoes. Spread half of the spinach mixture into a greased 11x7-in. baking dish. Top with half of the potatoes and cheese. Repeat layers. Sprinkle with bacon. Cover and bake at 375° for 10-15 minutes or until bubbly.
Nutrition Facts : Calories 643 calories, Fat 33g fat (20g saturated fat), Cholesterol 109mg cholesterol, Sodium 955mg sodium, Carbohydrate 62g carbohydrate (27g sugars, Fiber 8g fiber), Protein 27g protein.
SWEET POTATO, BACON, AND VEGGIE SKILLET
When you're in the mood for an easy dinner, this one-skillet frittata pretty much cooks itself with minimal attention.
Provided by lkb
Categories Frittata
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Heat oil in a 10-inch, oven-safe skillet over medium heat. Add broccoli and onion. Cook, stirring occasionally, until broccoli is tender and onion is just translucent, about 5 minutes. Add garlic; cook 30 seconds. Stir in sweet potato and spinach; cook until spinach wilts, about 1 minute. Stir in bacon.
- Whisk together eggs, half-and-half, chopped sage, salt, and pepper in a bowl. Pour mixture over vegetables in skillet. Gently mix to evenly distribute egg mixture.
- Transfer the skillet to the preheated oven and bake until eggs are completely set but not overcooked, about 25 minutes.
- Let stand 5 minutes before serving. Garnish with sage leaves.
Nutrition Facts : Calories 215.3 calories, Carbohydrate 6.8 g, Cholesterol 253.6 mg, Fat 15.3 g, Fiber 1.3 g, Protein 13.3 g, SaturatedFat 5.6 g, Sodium 445.1 mg
HEALTHY SWEET POTATO AND BACON BREAKFAST CASSEROLE
This casserole is a way to have healthy fats and delicious veggies without all the bad stuff. There is a punch of flavor in this and you can even package individually to eat throughout the week. One of my favorite go-to recipes. Top with cheese if desired.
Provided by The Noshologist
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h11m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
- Cook bacon in a skillet on medium heat until golden brown, about 8 minutes. Remove and chop coarsely.
- Cook sweet potato, broccoli, onion, and garlic in the same skillet until onion is translucent, about 5 minutes. Add spinach; season with salt and pepper and cook until wilted, 3 to 5 minutes.
- Beat eggs in a bowl until foamy. Add bacon and spinach mixture and stir well. Pour mixture into the baking dish.
- Bake in the preheated oven until top and sides are golden brown, 35 to 40 minutes.
Nutrition Facts : Calories 117.7 calories, Carbohydrate 10.9 g, Cholesterol 105.3 mg, Fat 5.4 g, Fiber 1.8 g, Protein 6.6 g, SaturatedFat 1.8 g, Sodium 215.3 mg, Sugar 2.5 g
ROASTED SWEET POTATOES AND WILTED SPINACH
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F.
- In a mixing bowl, season potatoes with salt and pepper and toss with oil to coat. Place on a baking sheet and roast in the oven for 20 minutes. Remove briefly from oven and toss in onions, and return to oven to roast until potatoes are tender, approximately another 20 minutes. Transfer roasted potato mixture to a bowl. Drizzle honey over potatoes, add butter, mixing well, and then gently toss in spinach. The heat from the potatoes will wilt the spinach.
SWEET POTATO SALAD WITH WARM BACON DRESSING
Provided by Bobby Flay
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat pan over high heat. Add bacon and cook until just crisp. Remove bacon to a towel-lined plate. Pour off all but 2 tablespoons of the fat. Add onions and garlic and cook until soft. Remove pan from heat, add vinegar, olive oil, sugar and reserved bacon. Place the potatoes in a large bowl, pour the dressing over and season with salt and pepper. Fold in the green onions and parsley. Serve at room temperature.
SPINACH AND BACON BAKED POTATOES
Make and share this Spinach and Bacon Baked Potatoes recipe from Food.com.
Provided by JustJanS
Categories Lunch/Snacks
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 190c.
- Pierce the potatoes a couple of times, then bake in oven for 1 hour or until tender.
- Meanwhile cook the bacon in a pan until crispy, then add the spinach and cook a couple of minutes more to dry it out.
- Place spinach and bacon in a bowl.
- Allow the cooked potatoes to cool a little, then split lengthways into two halves.
- Scoop the flesh from the potatoes into the bowl with the bacon and spinach; Leave a bit of flesh in the shell to support it.
- Add the sour cream and mash until smoothish.
- Add the sliced green onions and season with salt and pepper; stir through.
- Divide the mixture and fill the potato shells with it; sprinkle a talespoon of parmesan cheese over each.
- Bake in the oven for a further 20 minutes or until well heated through and the cheese browned.
SWEET POTATO, BACON, SPINACH SALAD W/FRIED EGGS
This is so nice for brunch, but how about dinner? I happen to love eggs for dinner. The smoky bacon, sweet potatoes, and fresh spinach and the sweet honey balsamic vinaigrette make this a wonderful egg dish. And if you don't want to make your own vinaigrette, there are several good store brands available these days. Now, I personally like to serve mine over a toasted thick slice of Italian bread, but that is optional. It is such a nice dish and not difficult to make.
Provided by SarasotaCook
Categories Breakfast
Time 30m
Yield 4 Salad Servings, 4 serving(s)
Number Of Ingredients 18
Steps:
- Honey Balsamic Vinaigrette -- In a small bowl, measuring cup or tupperware container (which I like because you can put the lid on, shake and it is done), add the vinegar, oil, honey, salt and pepper to taste. Whisk well, or shake and set off to the side. This makes a bit more than you need but it is a great simple dressing.
- Bacon Potato Base -- To a medium non-stick pan, add the bacon and slowly render on medium / medium high heat. Cook until golden brown and crispy, then remove to a plate lined with a paper towel to drain. The bacon will create enough drippings so you will not need to add any additional oil. In the same pan, you want to keep about 1 - 1 1/2 tablespoons of the bacon fat to saute the sweet potatoes and onions. Keep on medium / medium high heat and add the onion, sweet potatoes and garlic and stir well to combine with the bacon drippings and saute until the everything is tender; it should take around 8-10 minutes. Season with salt and pepper. Cover and remove from the heat while you make the eggs.
- Eggs -- Add the butter to a large frying pan (non-stick) and bring to medium heat. Add the four eggs (I prefer to use room temperature eggs vs ice cold eggs), season with salt and pepper and cook slowly, you don't want them to burn. My secret -- after you add the eggs and the whites set, I add a little water to the bottom of the pan. This ensures that they don't burns, and adds a poached like quality without actually poaching. Don't add much, just 1/4 or a bit more. That is just my trick, but how you like your eggs is up to you. I like a nice runny yolk, but the white should be firm but not crispy.
- Salad -- In a large bowl add the spinach and the potato, bacon mixture and toss gently. The heat of the potatoes will slightly wilt the spinach.
- Serve -- Now if you are like me, I enjoy mine over a piece of the toast on the bottom of the salad and egg, but that is completely optional. Add the spinach and potato salad to the plate and top with one of the fried eggs. Drizzle the vinaigrette over the top and ENJOY this wonderful dish!
LOADED TWICE-BAKED SWEET POTATOES
They say your greatest strength is also your biggest weakness; the same starchy sweetness that makes this tuber such a popular holiday side dish also can lead to palate fatigue. That's why I've enlisted bacon, lime, jalapeno, green onions, and sharp Cheddar to make these twice-baked sweet potatoes more addictive than in any Thanksgiving past. You can prep them ahead of time and then bake when you're ready to serve.
Provided by Chef John
Categories Side Dish Vegetables Sweet Potatoes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place sweet potatoes on a baking sheet. Prick with a knife and drizzle with olive oil; rub to coat. Space sweet potatoes evenly apart.
- Bake in the preheated oven until completely tender, about 35 minutes.
- Meanwhile, add bacon to a pan over medium heat. Cook and stir until bacon starts to get crispy and the fat turns foamy, 4 to 5 minutes. Add green onions and jalapeno; cook and stir for 1 minute. Remove from heat and set aside.
- Let sweet potatoes cool until safe to handle. Leave the oven on. Cut off the top 1/3 of each potato, holding the knife at a 45-degree angle. Scoop out sweet potato flesh from both the top and bottom halves, leaving at least 1/4 inch flesh in the bottoms to make the shells.
- Season the sweet potato flesh with salt, pepper, and cayenne. Add 1/2 cup cheese, creme fraiche, and lime juice. Mash with a potato masher. Add the bacon mixture and mix until combined. Spoon filling into the sweet potato shells. Lightly scatter remaining cheese on top.
- Bake until heated through and tops have started to brown, 20 to 25 minutes.
Nutrition Facts : Calories 464.2 calories, Carbohydrate 59.3 g, Cholesterol 49.7 mg, Fat 18.5 g, Fiber 9 g, Protein 16.4 g, SaturatedFat 8.5 g, Sodium 740 mg, Sugar 12.6 g
SAUTEED SWEET POTATOES AND SPINACH
Curried sweet potatoes and spinach make a dish that is hearty enough to be a meal.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Heat olive oil in a large nonstick skillet over medium heat. Cut sweet potatoes into cubes; cook, stirring, until starting to soften, 8 to 10 minutes.
- Add curry powder. Cook 1 minute. Add water and chopped red onion. Cook, stirring, until water evaporates and potatoes are tender and browned, about 10 minutes. Transfer to a bowl.
- In the same skillet, cook spinach in 2 batches, adding second batch when first wilts, 2 minutes. Drain; add to potatoes.
- Stir in balsamic vinegar; season with coarse salt and ground pepper.
CURED PORK CHOPS WITH SWEET POTATOES, BACON, AND ROMESCO
In my opinion there is no better accompaniment to pork than pork. I'm shamelessly infatuated with this versatile meat and use it often, not only as the key player but also as a seasoning. In this dish it's both-the chop is the star and the bacon supports it, echoing the great pork flavor. Brining adds an additional layer of flavor, both sweet and salty, while also tenderizing the meat, making for an extra-juicy chop. Catalan romesco is one of my favorite condiments. Made from roasted tomatoes, ancho chiles, nuts, garlic, olive oil, and fried bread, this spicy sauce is delicious on grilled fish, fried tetilla cheese, roasted leeks and onions-I don't know where to stop. . . .
Number Of Ingredients 15
Steps:
- Submerge the pork chops completely in the brine, and refrigerate for 24 hours.
- Light the grill 30 to 40 minutes before you're ready to cook, and take the pork chops out of the refrigerator to bring them to room temperature. If they're wet from the brine, pat them dry with paper towels.
- When the coals are broken down, red, and glowing, brush the pork chops with the olive oil, and place them on the grill. Cook the pork chops 5 to 7 minutes on the first side (depending on how thick they are), rotating them a couple of times, until they're seared and have a nice color. Turn them over and cook another 4 to 5 minutes or so, rotating them often, until medium-rare to medium. You can peek inside, near the bone; they should be a little pink.
- Arrange the sweet potatoes on a large warm platter, and drizzle about 1/4 cup romesco over them. Place the grilled pork chops on top, and slather each one with a generous spoonful of romesco. Serve the rest of the romesco on the side.
- Preheat the oven to 400°F.
- Peel the sweet potatoes, and cut them into 1 1/2-inch cubes. Place them in a large bowl and toss with the sugar and reduced sherry.
- In a medium sauté pan, cook the butter over medium heat 6 to 8 minutes, until it's brown and smells nutty. Remove from the heat and let cool a few minutes. Add the sage and thyme to the butter, and pour it over the sweet potatoes, scraping the pan with a rubber spatula to get all the brown bits. Toss with a large spoon, being careful of the hot butter. Season with 1 tablespoon salt and 1/4 teaspoon pepper. Transfer the sweet potatoes to a large roasting pan and bake in the oven 50 minutes to 1 hour, until the potatoes are caramelized and tender. Stir with a metal spatula every so often, to coat the potatoes evenly with the butter and sugar.
- While the potatoes are cooking, slice the bacon lengthwise into 3/8-inch-thick slices. Stack them in two piles, then cut the strips crosswise into 3/8-inch even-sided rectangles, or lardons. Heat a large sauté pan over medium heat for 1 minute. Add the bacon, and cook about 5 minutes, until it's tender and lightly crisped. Using a slotted spoon, transfer it to a plate.
- When the sweet potatoes are done, remove the pan from the oven and toss in the bacon and spinach. Taste for seasoning.
- The chops need to soak in the brine for 24 hours, so plan ahead. You can make the romesco the day before. And you can cook the sweet potatoes in the morning and reheat them just before serving.
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- Combine all ingredients for Honey-Dijon Dressing in a small jar. Set aside to allow flavours to blend.
- Preheat oven to 400°F. When hot, place a baking tray in the oven to heat. Peel sweet potatoes and cut into rounds 1/2 inch thick. If potatoes are large, slice into half circles. In a medium bowl, toss with 1 1/2 teaspoons of olive oil, sprinkle lightly with salt and pepper. Remove hot tray from oven using oven mitts, arrange sweet potatoes so they don't touch each other and return to the oven. Roast for 15 - 20 minutes or until tender, turning over half way through roasting time. For crispy edges, place under the broiler for 2 - 3 minutes, watching carefully.
- Cook two strips of bacon in a skillet, or bake them in the oven alongside the sweet potatoes. When almost crisp, remove from oven and drain on paper towels.
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