ROASTED SWEET POTATOES WITH YOGURT AND SESAME SEEDS
You can live happily now and feel prudent enough to live tomorrow if you cautiously employ your seeds on the last of last autumn's sweet potatoes. This is my favorite of all the dishes my brother has ever served at the very seasonal Franny's, the restaurant in Brooklyn where he is the chef. It disappears from his menu the instant the plants that grow from seeds begin to sprout, making it, like the plants themselves, available for only a few months each year.
Provided by Tamar Adler
Categories dinner, lunch, vegetables, main course, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450. Coat sweet potatoes with a very light drizzle of olive oil and a sprinkle of salt. Roast the potatoes, wrapped in foil, until totally tender. Switch oven to broil, remove potatoes from foil and blister under broiler until lightly charred. Cool to room temperature, and then cut in half or in 1/2-inch rounds. Set aside.
- Mix together yogurt, 1 tablespoon lemon juice and half the olive oil until smooth. Divide between 4 plates.
- Mix remaining lemon, olive oil and other ingredients into a salsa, and adjust seasoning with kosher salt.
- Warm sweet potatoes in oven, then plate each half (or an even number of rounds). Top with salsa and sprinkle with Maldon salt. A little additional oil is good, too.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 13 grams, Carbohydrate 19 grams, Fat 20 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 603 milligrams, Sugar 6 grams
SWEET POTATOES WITH YOGURT AND CILANTRO-CHILE SAUCE
In this luscious vegetable dish, velvety sweet potatoes get a spicy jolt from a chile-spiked cilantro sauce spooned on top. Greek yogurt adds a creamy element and a bit of protein if you're serving these as a vegetarian main course. As a side dish, they are satisfying yet not the least bit heavy, thanks to the bright flavors of the sauce. You can make the sauce up to 4 hours ahead. Any longer than that and it starts to lose its fresh, tart taste. It's also very good on roasted carrots.
Provided by Melissa Clark
Categories side dish
Time 1h
Yield 4 to 6 side dish servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees.
- In a large bowl, combine 1/4 cup oil, the honey, juice from 1 lime, a large pinch of salt and pepper to taste, and toss with potato wedges. Spread in an even layer on a rimmed baking sheet, bake until tender and lightly browned in spots, 45 to 55 minutes. Sprinkle with additional salt to taste.
- Meanwhile, in a food processor, pulse to combine 1/3 cup oil, the cilantro, chiles, garlic, almonds, juice from remaining lime, vinegar and a large pinch of salt, until it forms a chunky purée. Taste and add more salt if needed.
- Spoon the sauce over the potatoes, dollop with some yogurt, drizzle with oil, and serve with any remaining yogurt on the side.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 19 grams, Carbohydrate 43 grams, Fat 25 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 670 milligrams, Sugar 11 grams, TransFat 0 grams
BAKED SWEET POTATO WITH HONEY YOGURT AND WALNUTS
Yummy and healthy recipe! Can help you cure that sweet tooth without going overboard! Tip: Bake several sweet potatoes at once and keep them for quick meals. Pick small ones or cut them in 4-ounce pieces to cook.
Provided by Chef Sunshine
Categories Dessert
Time 45m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Scrub the sweet potato under running water. Dry and wrap in foil.
- Bake in a 400-degree oven for 40-45 minutes or until soft.
- In the meantime, mix the yogurt, honey and mustard together. (*mustard is optional in this step, but is best to use mustard the first time to determine if you like that flavor*).
- Set aside.
- Put the walnuts on a small baking sheet or pie plate. Toast them in the oven for 5-7 minutes near the end of the sweet potato cooking time. Shake them occasionally and watch them so they don't burn.
- To serve, cut the sweet potato in half, spoon with the yogurt sauce and sprinkle with the toasted walnuts.
Nutrition Facts : Calories 357.6, Fat 16.3, SaturatedFat 2.6, Cholesterol 8, Sodium 156.9, Carbohydrate 49.7, Fiber 5.5, Sugar 26.2, Protein 7.7
TWICE BAKED SWEET POTATOES
This creamy sweet potato recipe is a huge hit with everyone. A friend served a version of these at a luncheon, and I absolutely loved it. I found some sweet potatoes in my fridge that I hadn't used and decided to try it. Everyone at work flipped over them! They're great with pork chops or steak, too!
Provided by SDELATORE
Categories Side Dish Vegetables Sweet Potatoes
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rub sweet potato skins with salad oil. Wrap potatoes in aluminum foil and bake in preheated oven for 1 hour, or until soft.
- Meanwhile, in a large bowl combine cream cheese, brown sugar, margarine, vanilla, salt and pepper.
- Cut potatoes in half and scoop flesh into the bowl with the other ingredients. Mix well and fold in walnuts. Spoon mixture into potato skins.
- Bake for 5 minutes, or until heated through.
Nutrition Facts : Calories 199.9 calories, Carbohydrate 18.6 g, Cholesterol 20.5 mg, Fat 12.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 5 g, Sodium 246 mg, Sugar 8.4 g
ROASTED SWEET POTATOES TOPPED WITH CURRIED YOGURT
Categories Side Bake Low Fat Vegetarian Yogurt Curry Sweet Potato/Yam Fall Winter Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Spray small baking sheet with nonstick spray. Drizzle cut sides of sweet potatoes with 1 teaspoon olive oil. Place potatoes, cut side down, on prepared sheet. Roast until tender and brown, about 30 minutes. Cool to room temperature.
- Stir curry powder in small skillet over medium-low heat until fragrant, about 30 seconds. Remove from heat. Mix nonfat yogurt, tomato, fresh cilantro, and curry powder in small bowl. Season to taste with salt and pepper. (Roasted sweet potatoes and yogurt topping can be prepared 2 days ahead. Cover separately and refrigerate.) Serve sweet potatoes cold or at room temperature topped with chilled yogurt topping and chopped green onions.
TWICE-BAKED SWEET POTATOES FROM VOSKOS®
The comforting aroma of cinnamon spice twice-baked sweet potatoes for a new twist on a family favorite. For a finishing touch, spoon on a fresh topping that mixes VOSKOS® Honey Greek Yogurt with zesty orange juice and peel. A sprinkle of toasted pecans adds just the right crunch.
Provided by Voskos
Categories Trusted Brands: Recipes and Tips VOSKOS®
Time 1h50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Line a large baking sheet with foil. Prick each sweet potato twice with a fork. Place the sweet potatoes on the prepared baking sheet. Bake for 45 to 60 minutes or just until tender. Remove potatoes from oven and let stand until cool enough to handle. Reduce oven temperature to 375 degrees F.
- Cut each sweet potato in half lengthwise. Scoop out the cooked pulp from six of the sweet potato halves, leaving shells about 1/4 inch thick and reserving pulp in a large bowl. Remove all the pulp from the remaining sweet potatoes, discarding skins. Add one of the containers of VOSKOS® Nonfat Honey Greek Yogurt, the butter, cinnamon, salt, and pepper to the pulp and mash with a potato masher until the mixture is fairly smooth.
- Using a spoon, fill the six shells with mashed potato mixture. Transfer the filled sweet potato shells to a foil-lined baking sheet. Bake for 20 to 25 minutes or until heated through. Combine the remaining container of yogurt with the orange peel, and orange juice in a small bowl. Top sweet potatoes with orange-yogurt mixture and sprinkle with pecans.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 37.7 g, Cholesterol 13.5 mg, Fat 5 g, Fiber 5.3 g, Protein 7.9 g, SaturatedFat 2.6 g, Sodium 514.9 mg, Sugar 17.1 g
BAKED SWEET POTATOES WITH YOGURT-RICE TOPPING
Make and share this Baked Sweet Potatoes With Yogurt-Rice Topping recipe from Food.com.
Provided by Sydney Mike
Categories Yam/Sweet Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F.
- Score the surface of the sweet potatoes several times with a fork, then bake in an oven-proof pan about 35 to 40 minutes or until tender.
- Meanwhile, in a separate bowl, combine yogurt, rice, apricots, salt & pepper.
- When potatoes are done & cool enough to be handled, slit each one down the middle & EITHER remove several tablespoons of flesh to make room for the filling, OR slit each potato enough so that they can be opened enough to contain the filling.
- Set opened potatoes on a serving platter & spoon filling into the opening on top of each potato.
- Garnish with toasted pecans & serve!
Nutrition Facts : Calories 171.4, Fat 1.8, SaturatedFat 0.2, Cholesterol 0.6, Sodium 121.2, Carbohydrate 35, Fiber 4.4, Sugar 9.3, Protein 4.5
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