TAHITIAN SWEET POTATOES WITH FEI (BANANAS)
Spicy and creamy without being overly sweet. I used 2 tbsp. curry paste and I think 4 Thai chiles and it was moderately spicy. That might be too hot for some, so cut back if you don't want it to be hot. I served this with "Thai Marinated Pork with Dipping Sauce- recipe 81667" and "Poat Dot - Cambodian Grilled Corn recipe 38475" and it made a wonderful dinner. Hope you enjoy!
Provided by PalatablePastime
Categories Yam/Sweet Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, heat oil.
- Add potatoes and cook until lightly browned on the outside.
- Add coconut milk, curry paste, juice of the lime, fish sauce, and brown sugar to pan, stirring to mix well.
- Cover and simmer for 15 minutes or until potatoes are tender, stirring occasionally.
- Peel and slice bananas into chunks and stir in with the potatoes.
- Cook over low heat 5-7 minutes or until heated through and bananas have softened but are still intact.
- Garnish with chopped cilantro and sliced chilli peppers before serving.
- Serve hot.
SWEET POTATO CRUNCH
This is a quick and easy sweet potato dish that can be eaten as part of the meal, or as a dessert. I never carry any home when I take this recipe to get togethers.
Provided by Jellyqueen
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix eggs, milk, sugar, margarine, vanilla and sweet potatoes. Mix until smooth.
- Pour in to a well-buttered 13x9 baking dish.
- Mix together all ingredients for topping.
- Crumble on top of sweet potato mixture.
- Bake at 350 degrees for 30 to 45 minutes.
TAHITIAN SWEET POTATO CREAM
Make and share this Tahitian Sweet Potato Cream recipe from Food.com.
Provided by Marlitt
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- 1. Wash the potatoes, place (unpeeled) in a large saucepan of lightly sugared water, bring to the boil then cook for 30 to 40 minutes or until they are very well cooked when the skin will break and loosen.
- 2. Drain well, peel then place in a large mixing bowl together with the sugar and the vanilla seeds .
- 3. Begin by mashing with a fork or potato masher, adding a little of the water or milk, then add the sugar and beat with a wooden spoon, adding more water or milk to give a thickish puree . Add more sugar according to taste. Transfer to glasses or cups and chill well before serving.
Nutrition Facts : Calories 221.6, Fat 0.1, Sodium 84.7, Carbohydrate 54.1, Fiber 4.5, Sugar 29.9, Protein 2.4
CREAMY SWEET POTATOES
I took my mother's delicious sweet potato casserole recipe and gave it a new twist by adding the tempting taste of orange-a fruit very abundant in our state. The flavors are wonderful together and make this dish a family favorite. -Norma Poole, Auburndale, Florida
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt; mix well. Transfer to a greased 3-qt. baking dish. , Bake at 350° until set, 35-40 minutes. Top with marshmallows; return to oven until they just begin to puff and melt, 5-10 minutes.
Nutrition Facts : Calories 312 calories, Fat 10g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 266mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 5g fiber), Protein 4g protein.
TAHITIAN SWEET BREAD
A sweet bread adorned with orange, dried mango and pineapple and spiked with crystalized ginger. A favorite in Tahiti, but served throughout the Pacific.
Provided by BakinBaby
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350, grease a 9x5 loaf pan.
- In a large bowl, combine yogurt,sugar, oil, juice of orange,vanilla and ginger.
- Stir in flour,soda,baking powder,and salt, do not over mix, stir in dried mango and pineapple pieces and orange zest; gently fold in whipped egg whites.
- Pour into a prepared loaf pan, bake about 50 minutes until a toothpick inserted in center comes out clean.
- Allow to cool in tin for 10 minutes.
SWEET POTATOES WITH TAHINI BUTTER
Carla Lalli Music, a food writer and editor, is vehemently opposed to roasting sweet potatoes. "I don't understand why people are constantly roasting them," she says. "Roasting just makes them more fibrous and leathery, and they never, ever really get crispy." Instead, she posits that steaming performs a kind of alchemy on sweet potatoes that roasting never does - the moist heat fluffs them into absorbent clouds. And to make up for the inherent blandness of the cooking method, she slathers them with a rich tahini butter spiked with soy sauce, which immediately melts into a mouth-smacking sauce. Her simple recipe ends with a shower of golden sesame seeds and a torrent of lime juice. Try it - every bite will surprise you with crunch, salt, umami and acidity to counterbalance the sweetness of the pillowy potatoes.
Provided by Samin Nosrat
Categories vegetables
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a few inches of water to a boil in a medium pot fitted with a steamer basket or footed colander. Place sweet potatoes in the steamer. Cover, reduce heat to medium and steam until potatoes are completely tender, 35 to 40 minutes. (Use a skewer or paring knife to check for doneness; the potatoes should be soft all the way through.)
- Meanwhile, in a small bowl, whisk butter, tahini, lime juice, soy sauce, sesame oil and garlic until smooth. It might seem as if the butter and liquids will never fully combine, but they will - just keep stirring! Taste, and adjust seasoning with salt, pepper and more lime juice as needed.
- Set a small pan over medium heat. Toast the sesame seeds, swirling the pan continuously, until seeds are golden. They'll give off some oil and start to clump together, so if needed, stir with a wooden spoon to keep them moving so that they toast evenly. They'll turn a nice deep-golden shade just as they dry off a bit, about 4 minutes. Transfer seeds to a small bowl to prevent them from overcooking.
- When the sweet potatoes are tender, use tongs to transfer them to a large plate or platter. When they are just cool enough to handle, split potatoes in half lengthwise, and season with flaky salt. Spread tahini butter generously onto the flesh, and top with sesame seeds. Serve immediately with lime wedges.
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