CREOLE SWEET POTATOES, CORN AND SQUASH BAKE
My latest take on a favorite Faye Levy recipe. The recipe is metric, but you can use the Zaar magic button to convert to Imperial.
Provided by Mirj2338
Categories Yam/Sweet Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 190°C.
- Add the sweet potatoes to a saucepan of boiling water.
- Simmer uncovered over medium heat for 6 minutes.
- Add the squashes and simmer for 4 minutes, or until both vegetables are nearly tender but not too soft.
- Drain and rinse the vegetables with cold water.
- Cut squashes and sweet potatoes into 2 centimeter dice (a little smaller than 1 inch).
- Heat the oil in a medium saute pan.
- Add the onion, pepper and celery and cook over medium low heat, stirring, until onion begins to brown, about 7 minutes.
- Add garlic and cook for another 1/2 minute.
- Add the tomatoes, bay leaf, paprika, salt and pepper and bring to a boil.
- Cook uncovered over medium heat, stirring often, for 10 minutes or until the sauce is thick.
- Discard the bay leaf.
- Add the oregano, thyme and hot sauce to taste.
- Add the squash, corn and sweet potatoes to the sauce.
- Season to taste with salt and pepper.
- Spoon into a 2-liter casserole.
- Cover and bake for 25 to 30 minutes or until the vegetables are tender.
Nutrition Facts : Calories 180.6, Fat 3.3, SaturatedFat 0.3, Sodium 341.8, Carbohydrate 37.6, Fiber 6.5, Sugar 9.9, Protein 4.9
SAVORY CARIBBEAN-INSPIRED SWEET POTATO CAKES
This recipe is inspired by fried buttercup squash patties that I had at the best Caribbean restaurant in town! Enjoy the complex and satisfying mix of garlic and chili pepper, with just a tinge of sweetness. These are great for appetizers, a light lunch with salad, or even for brunch! The sweet potatoes can be replaced with a winter squash, such as buttercup. Serve them warm, plain, or topped with maple syrup or a fruit chutney.
Provided by Shannon
Categories Appetizers and Snacks
Time 53m
Yield 4
Number Of Ingredients 9
Steps:
- Place the sweet potatoes in a pan, and fill with enough water to cover. Bring to a boil, and cook until potatoes are easily pierced with fork, about 10 minutes. Drain, place the potatoes in a mixing bowl, and mash.
- Meanwhile, heat 1 tablespoon canola oil in a skillet over medium-high heat. Stir in the jalapeno pepper, green onions, and garlic. Cook and stir until the vegetables are soft, about 5 minutes. Stir the vegetables, brown sugar, and allspice into the mashed sweet potatoes. Season to taste with salt and pepper.
- Form the sweet potato mixture into 12 slightly flattened cakes about 2 to 2 1/2 inches in diameter using your hands or large spoons. Place on a plate.
- Heat 1/4 cup canola oil in a skillet over medium-high heat. Place the sweet potato cakes in the skillet, four at a time, and cook, turning once, until golden brown on each side, 6 to 8 minutes. Add more oil if needed.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 31.6 g, Fat 17.6 g, Fiber 4.9 g, Protein 2.6 g, SaturatedFat 1.5 g, Sodium 80.7 mg, Sugar 7.4 g
BAKED CREOLE POTATO WEDGES
I just received my swap package from PanNan, my partner in the annual herbs and spices swap. She included creole seasoning in the package and I decided to try to do something with it and this is what happened. They went down pretty well with my guests. If you like things particularly spicy you could go with a bit more of the seasoning.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees.
- Cut the potatoes into chunky wedges. Leave the skin on for extra goodness.
- Combine the oil and the creole seasoning in a large bowl.
- Add the potatoes wedges to that bowl and mix up with your hands to get all of the potatoes coated in oil and seasoning.
- Put the wedges on a baking sheet and put into the oven.
- Cook for about 35 to 40 minutes or until done depending on how chunky you made your wedges.
Nutrition Facts : Calories 193, Fat 7.2, SaturatedFat 0.5, Sodium 10.2, Carbohydrate 29.7, Fiber 3.8, Sugar 1.3, Protein 3.4
TROPICAL SWEET POTATO BAKE
Pineapple turns this comforting casserole into a side dish with a tropical twist. It's sure to be a big hit during the holidays when served along with roasted poultry or a festive baked ham.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. Pour into a lightly greased 9-in. square baking dish. Combine the topping ingredients; pour over potato mixture. , Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Refrigerate leftovers.
Nutrition Facts : Calories 275 calories, Fat 12g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 139mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 3g fiber), Protein 5g protein.
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