GRILLED SWEET POTATOES WITH LIME AND CILANTRO
Steps:
- Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.
- Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.
- Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.
LIME CILANTRO SWEET POTATOES
Categories Side Roast Vegetarian Quick & Easy Lime Sweet Potato/Yam Cilantro Gourmet Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Put oven rack in lower third of oven and preheat oven to 425°F.
- Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.
CILANTRO-LIME SWEET POTATOES
This is something my mom makes as a side dish for meats. The sweetness of the potatoes is perfectly complemented by the hint of lime and cilantro! It is wonderful and easy to make. If you like, an additional 2 tablespoons of olive oil can be added to the garlic, cilantro and lime juice mix after roasting.-Jessica Snyder, San Clemente, California
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, toss the sweet potatoes with oil, salt and pepper. Transfer to a greased 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until tender., In a small bowl, combine the cilantro, lime juice and garlic; add to sweet potatoes and toss to coat. Serve immediately.
Nutrition Facts : Calories 123 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein.
SWEET POTATO CHILI CAKES WITH CILANTRO LIME SAUCE
Provided by Food Network
Time 35m
Yield 12 servings
Number Of Ingredients 17
Steps:
- In a large bowl, combine the sweet potatoes, jalapeno, flour, baking powder, salt, chili powder, cumin, and black pepper.
- In a small bowl lightly beat the milk and egg until well mixed. Add to the sweet potato mixture, stirring, until all the ingredients are well combined.
- Heat a large skillet over medium heat and add enough vegetable oil to cover bottom of skillet. Drop the sweet potato mixture, by rounded teaspoonfuls, into the hot oil. Press lightly to flatten the mixture to the size of a half dollar. Cook until the cakes are golden brown, about 1 to 2 minutes on each side. Transfer the cakes to a serving platter. Top each cake with a small amount of Cilantro Lime Cream Sauce and garnish with fresh cilantro.
- In a small bowl, combine the sour cream, cilantro, lime zest, lime juice and a pinch of salt. Cover and refrigerate until ready to serve.
SMOKY GRILLED SWEET POTATOES WITH CILANTRO & LIME
Sweet potatoes on the grill? Heck yes! Thin-sliced sweet potato slabs grill up tender and perfect on the BBQ. Rub 'em with spices and top with cilantro and lime for the side of the summer.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 5
Steps:
- Preheat your grill to medium-high (direct heat).
- Brush the sliced sweet potatoes with olive oil and rub with about 1 teaspoon of spice mix per side.
- Lay potatoes on the grill and cook until grill lines form, 5-6 minutes. Flip and cook on the other side until cooked through and tender, about 5-6 more minutes. Remove from the grill and lay on a platter. Squeeze lime juice over the top and sprinkle with cilantro. Serve immediately.
SWEET POTATOES WITH CILANTRO BLACK BEANS
As a vegan, I'm always looking for impressive dishes to share. Sweet potatoes loaded with beans and a touch of peanut butter are one of my mom's favorites. -Kayla Capper, Ojai, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Scrub sweet potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high 6-8 minutes or until tender, turning once., Meanwhile, in a large skillet, heat oil over medium-high heat. Add pepper and green onions; cook and stir 3-4 minutes or until tender. Stir in beans, salsa, corn, lime juice, peanut butter, cumin and garlic salt; heat through. Stir in cilantro., With a sharp knife, cut an "X" in each sweet potato. Fluff pulp with a fork. Spoon bean mixture over potatoes. If desired, sprinkle with additional cilantro.
Nutrition Facts : Calories 400 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 426mg sodium, Carbohydrate 77g carbohydrate (26g sugars, Fiber 12g fiber), Protein 11g protein.
CORE SPICY SWEET POTATOES WITH TANGY LIME AND CILANTRO
Make and share this Core Spicy Sweet Potatoes With Tangy Lime and Cilantro recipe from Food.com.
Provided by Jakudenise
Categories Yam/Sweet Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put oven rack in lower third of oven and preheat oven to 425°F
- Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.
- Makes 4 servings.
Nutrition Facts : Calories 286.2, Fat 10.3, SaturatedFat 1.4, Sodium 561.6, Carbohydrate 46.1, Fiber 6.9, Sugar 9.6, Protein 3.6
GRILLED SWEET POTATOES WITH LIME CILANTRO VINAIGRETTE
Throw sweet potatoes right on the grill for a great cookout side dish; then dress with a bright, herbaceous vinaigrette.
Categories Citrus Potato Side Vegetarian Summer Tailgating Grill/Barbecue Gourmet Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 16 servings
Number Of Ingredients 6
Steps:
- Cover potatoes with cold salted water in a large pot, then bring to a boil. Simmer until slightly resistant in center when pierced with a sharp small knife, 25 to 30 minutes, then transfer to a large bowl of cold water to stop cooking. Drain well. When cool enough to handle, peel potatoes with a sharp small knife and quarter lengthwise.
- Prepare grill for cooking.
- Whisk together lime juice, salt, and pepper and add oil in a slow stream, whisking. Whisk in cilantro.
- When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill potatoes in 2 or 3 batches on lightly oiled grill rack (over coals if using a charcoal grill), uncovered, turning, until grill marks appear and potatoes are just tender, 3 to 6 minutes total.
- Serve potatoes warm or at room temperature, drizzled with vinaigrette.
VEGAN CILANTRO-LIME, SWEET POTATO, AND BLACK BEAN TACOS
A fresh, subtle vegan take on tacos, sure to satisfy your comfort food craving!
Provided by Ryan and Marissa Clements
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Cut sweet potatoes into 25 to 40 smaller "French fry"-shaped pieces.
- Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet.
- Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet.
- Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes.
- Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering.
- Warm tortillas in pairs in the microwave, 15 to 20 seconds.
- Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro.
Nutrition Facts : Calories 511.6 calories, Carbohydrate 70.4 g, Fat 19.9 g, Fiber 16.5 g, Protein 17.2 g, SaturatedFat 4.4 g, Sodium 1020.9 mg, Sugar 2.8 g
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