CHILI-ROASTED SWEET POTATOES
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 1/2 pounds sweet potatoes(cut into 1-inch pieces) with 2 tablespoons olive oil, 1 teaspoon each chili powder and kosher salt and a few grinds of pepper. Spread on a baking sheet and bake at 450 degrees F, stirring halfway through, until crisp, 35 to 45 minutes. Puree 1/4 cup warm water, 1 minced garlic clove, the juice of 1 lime, 2/3 cup cilantro, 3 tablespoons sunflower seed butter and 1/4 teaspoon kosher salt in a blender. Serve with the potatoes.
SWEET AND SPICY GLAZED SWEET POTATOES
Provided by Trisha Yearwood
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Put the olive oil in a large mixing bowl. Add the salt, pepper, cinnamon, ginger and 1 tablespoon of the honey and whisk to combine. Add the potatoes and toss to coat. Spread the potatoes on a baking sheet. Roast, stirring halfway though, until the potatoes are tender and the edges are crisp, 45 minutes to 1 hour.
- Meanwhile, make the glaze: Put the chili sauce, red pepper flakes, hot sauce and remaining 2 tablespoons honey in a small saucepot. Set the pot over medium-high heat and cook, stirring, until the ingredients come together, about 2 minutes.
- Pour the warm glaze over the potatoes on the baking sheet and toss to coat. Pour the glazed potatoes into a serving dish and sprinkle with the pecans and scallions. Serve warm.
CHILI-GLAZED SWEET POTATOES
I have a dear friend who makes the most delicious red pepper jelly, and I'm so excited to have found this recipe from Sunset to share with her - I hope these are as yummy as they sound :)
Provided by Pinay0618
Categories Yam/Sweet Potato
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Peel sweet potatoes and cut into 1-inch chunks. Divide chunks equally between 2 lightly oiled baking pans (each 10 by 15 in.); cover tightly with foil.
- Bake in a 450° oven for 15 minutes. Uncover and continue to bake until sweet potatoes are tender when pierced, about 25 minutes longer; switch pan positions halfway through baking.
- Meanwhile, put jelly in a 2-cup glass measure. Heat in a microwave oven at full power (100%) until softened, about 20 seconds. Add vinegar and stir until well blended.
- Combine sweet potatoes in 1 pan. Pour jelly mixture evenly over potatoes and turn chunks with a spatula to coat evenly. Continue baking until jelly mixture thickens and sticks to sweet potatoes, about 10 minutes, turning chunks often to prevent scorching.
- Pour into a wide bowl. Sprinkle with cilantro and add about 3 tablespoons lime juice and salt to taste.
Nutrition Facts : Calories 295.7, Fat 0.1, SaturatedFat 0.1, Sodium 149.3, Carbohydrate 71.4, Fiber 8, Sugar 25.3, Protein 4.1
CHILE SWEET POTATOES
The chef Rick Bayless offers a wonderful recipe for sweet potatoes glazed with an ancho chile paste in his book "Rick Bayless's Mexican Kitchen." Instead of making the paste, I make a thinner glaze with canned chipotle and some of the adobo they're packed in. The glaze makes a spicy contrast to the sweet potatoes. You can make this recipe vegan by using light brown sugar instead of honey.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 1h
Yield Serves six
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Place the garlic, salt, chipotles and adobo sauce, cinnamon, cloves, pepper, broth, orange juice and honey in a blender. Blend until smooth. Strain into a large, wide bowl, and stir in the orange zest.
- Cut the sweet potatoes in half lengthwise, then cut each half into 4-inch lengths. If the sweet potatoes are fat, cut the pieces in half lengthwise into wedges. Add to the bowl, and toss with the adobo mixture until coated. Transfer to the baking dish, then pour on the liquid from the bowl. Drizzle on the oil, and cover tightly with foil.
- Bake 45 minutes in the preheated oven until tender. Raise the heat to 425 degrees, uncover the sweet potatoes and baste with the liquid in the pan. Continue to bake, uncovered, until the sweet potatoes are thoroughly tender and glazed and any sauce remaining in the pan is thick. Garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 4 grams, Carbohydrate 35 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 491 milligrams, Sugar 15 grams, TransFat 0 grams
GLAZED SWEET POTATOES
Fresh sweet potatoes Mom grew disappeared fast at our family table when she served them with this easy, flavorful glaze. She still makes them this way, and now her sweet potato recipe has become a favorite with the grandchildren as well! -Rosemary Pryor, Pasadena, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 5 servings.
Number Of Ingredients 5
Steps:
- If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 25-40 minutes or until tender. Drain; cool slightly and peel. Cut into chunks., Preheat oven to 350°. Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes. , Bake, uncovered, 30-40 minutes or until heated through.
Nutrition Facts : Calories 352 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 96mg sodium, Carbohydrate 66g carbohydrate (39g sugars, Fiber 6g fiber), Protein 3g protein.
SWEET POTATO CHILI
A delectable, southern winter dish that warms the heart and fills the tummy! Garnish with chopped avocado if desired.
Provided by salt&light
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 6h30m
Yield 8
Number Of Ingredients 18
Steps:
- Place sweet potatoes, stewed tomatoes, tomato sauce, onion, celery, water, chili powder, cumin, cinnamon, salt, black pepper, cayenne pepper, garlic powder, and onion powder in a slow cooker. Cook on high, stirring occasionally, for 5 hours.
- Heat a large skillet over medium-high heat and stir in ground turkey and ground beef. Cook and stir until meat is crumbly, evenly browned, and no longer pink, 10 to 15 minutes. Drain and discard any excess grease. Add cooked ground turkey, cooked ground beef, black beans, and corn to sweet potato mixture in the slow cooker; cook until flavors have blended, 1 to 2 more hours. Serve warm.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 32.5 g, Cholesterol 38.3 mg, Fat 7.4 g, Fiber 7.3 g, Protein 16 g, SaturatedFat 2.4 g, Sodium 620.9 mg, Sugar 8.8 g
ROASTED SWEET POTATOES WITH HONEY-LIME GLAZE
Make and share this Roasted Sweet Potatoes With Honey-Lime Glaze recipe from Food.com.
Provided by move2themusic
Categories Yam/Sweet Potato
Time 45m
Yield 8 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 425.
- Toss sweet potatoes with oil, cayenne, and salt in a large bowl until coated.
- Transfer to a baking sheet and roast until fork tender, 25 minute.
- Whisk honey, lime juice, and cinnamon together in a small bowl while potatoes roast.
- Once potatoes are tender, coat with glaze and roast 5 minutes more.
- Garnish with cilantro.
GREEN CHILI WHIPPED SWEET POTATOES
Provided by Florence Fabricant
Categories side dish
Time 30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Place the potato cubes in a large, heavy saucepan, cover with water, bring to a boil and cook until tender, 15 to 20 minutes. Drain.
- Dry the saucepan, and melt the butter in it. Add the jalapenos, and saute for a minute or so, until they soften.
- Force the drained potatoes through a ricer or a coarse sieve into the saucepan. Stir; then, fold in the maple syrup. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 0 grams, Carbohydrate 53 grams, Fat 2 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 572 milligrams, Sugar 16 grams, TransFat 0 grams
More about "chili glazed sweet potatoes recipes"
CHILI-GLAZED SWEET POTATOES RECIPE -SUNSET MAGAZINE
From sunset.com
4/5 (8)Estimated Reading Time 2 minsServings 8-10Calories 218 per serving
- Peel sweet potatoes and cut into 1-inch chunks. Divide chunks equally between 2 lightly oiled baking pans (each 10 by 15 in.); cover tightly with foil.
- Bake in a 450° oven for 15 minutes. Uncover and continue to bake until sweet potatoes are tender when pierced, about 25 minutes longer; switch pan positions halfway through baking.
- Meanwhile, put jelly in a 2-cup glass measure. Heat in a microwave oven at full power (100%) until softened, about 20 seconds. Add vinegar and stir until well blended.
- Combine sweet potatoes in 1 pan. Pour jelly mixture evenly over potatoes and turn chunks with a spatula to coat evenly. Continue baking until jelly mixture thickens and sticks to sweet potatoes, about 10 minutes, turning chunks often to prevent scorching.
ROASTED SWEET POTATOES WITH CHILE GLAZE - DISHING OUT …
From dishingouthealth.com
5/5 (2)Category Side DishCuisine AmericanTotal Time 55 mins
- Cut each potato in half lengthwise, then use the tip of a knife to score cut sides in a ¼" crosshatch pattern. Toss potatoes in olive oil and season with salt, and arrange flesh side-down on prepared baking sheet. Roast for 30 minutes.
- Meanwhile, prepare glaze by combining soy sauce, 1 Tbsp honey, and chili garlic sauce in a small bowl.
- Remove potatoes from oven and use tongs to flip each half over onto its skin side (try to position potatoes so they are laying flat, using the rim of the baking sheet, if needed, to hold them upright). Spoon chili garlic mixture over flesh and place back in the oven for 15 minutes, or until potatoes are fork-tender.
MAPLE CHILI GLAZED SWEET POTATOES - COOK WITH MANALI
From cookwithmanali.com
4.5/5 (2)Total Time 35 minsCategory Side DishCalories 265 per serving
- Add 1 cup water to the inner pot of your Instant Pot. Place a trivet inside (I used a tall trivet) and then place the sweet potatoes on top of the trivet.
- Close the pot with its lid and press the manual or pressure cook button. Cook for 12 minutes on high pressure with the pressure valve in the sealing position.Let the pressure release naturally.I do 12 minutes because I want to slice the potatoes and have them retain some shape.If I was going to mash them or eat them straight, I would do 15 minutes.
- Once the pressure releases naturally, open the lid and carefully remove the potatoes from the pot with the help of a tong.Let them cool down a little and then peel them. Then slice them into 1/2 inch wide circles.
- Meanwhile in a bowl or jar, mix together olive oil, maple syrup, smoked paprika, red chili powder and salt. Whisk until well combined and set aside.
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