Crispy Sweet Potato Recipes Recipes Recipe For Shrimp

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SPICY SHRIMP AND SWEET POTATO SOUP



Spicy Shrimp and Sweet Potato Soup image

Great all-in-one meal with a nice kick! Low-calorie and very tasty. Use fresh Louisiana yams if you can find them.

Provided by liz d

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 50m

Yield 12

Number Of Ingredients 13

1 tablespoon olive oil
1 red onion, chopped
½ teaspoon minced garlic
4 cups vegetable stock
4 cups corn
2 cups peeled and diced sweet potatoes
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup salsa
2 teaspoons chili powder
1 teaspoon ground cumin
salt and ground black pepper to taste
1 ½ pounds peeled medium shrimp
4 green onions, chopped

Steps:

  • Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in the hot oil until onion is tender, about 10 minutes. Add vegetable stock, corn, sweet potatoes, diced tomatoes with green chile peppers, salsa, chili powder, cumin, salt, and pepper to onion mixture; bring to a boil for 5 minutes.
  • Stir shrimp into stock mixture and return to a boil; reduce heat to medium and simmer until shrimp are cooked through, about 10 minutes more. Stir green onion into soup; season with salt and pepper.

Nutrition Facts : Calories 143.8 calories, Carbohydrate 19.7 g, Cholesterol 86.3 mg, Fat 2.6 g, Fiber 3.4 g, Protein 12.4 g, SaturatedFat 0.4 g, Sodium 514.3 mg, Sugar 4.8 g

CRISPY SWEET POTATO WEDGES



Crispy Sweet Potato Wedges image

Baked sweet potato wedges are crispy on the outside and tender on the inside. These are seasoned with a smoky, spicy blend that will have everybody coming back for more! Great thing about this recipe is you can adjust the seasoning to your desire. You want to add minced garlic, go ahead! You want these bad boys spicier, go for it!

Provided by Plant Based Life

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 ½ tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon ground black pepper
¼ teaspoon sea salt
¼ teaspoon cornstarch
⅛ teaspoon cayenne pepper
2 medium sweet potatoes
2 tablespoons olive oil

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Mix chili powder, cumin, paprika, garlic powder, onion powder, sea salt, cornstarch, and cayenne pepper together in a small bowl.
  • Cut potatoes in half lengthwise, then cut each half into 3 wedges. Place in a large bowl and drizzle with olive oil; toss to coat. Add spice mixture and stir with a rubber spatula or your hands until potatoes are completely coated. Transfer to the prepared baking sheet.
  • Bake in the preheated oven until the thickest parts of potato wedges are easily pierced with a fork, about 25 minutes.

Nutrition Facts : Calories 175.4 calories, Carbohydrate 26.2 g, Fat 7.5 g, Fiber 4.7 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 204.3 mg, Sugar 5.3 g

SWEET POTATO CRISP



Sweet Potato Crisp image

Everyone at my house likes this at Thanksgiving. You can add any spices you want to the sweet potato like cinnamon, nutmeg, ginger etc. The topping is nice and crunchy.

Provided by RB1953

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 30m

Yield 6

Number Of Ingredients 11

3 cups mashed cooked sweet potatoes
1 cup white sugar
2 eggs
2 ½ tablespoons butter, melted
½ cup milk
½ teaspoon salt
1 teaspoon vanilla extract
1 cup packed light brown sugar
1 cup coarsely chopped pecans
½ cup all-purpose flour
2 ½ tablespoons melted butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9 inch square baking dish.
  • In a medium bowl, mix together the sweet potatoes, white sugar, eggs, 2 1/2 tablespoons melted butter, milk, salt and vanilla until well blended. Spread evenly in the prepared baking dish.
  • In a separate bowl, stir together the light brown sugar, pecans and flour. Stir in remaining 2 1/2 tablespoons of butter to make the crumb topping. Spread topping over the sweet potatoes.
  • Bake for 25 to 30 minutes in the preheated oven, until topping is browned and crispy.

Nutrition Facts : Calories 693 calories, Carbohydrate 110.7 g, Cholesterol 89.1 mg, Fat 26.3 g, Fiber 4.4 g, Protein 8.3 g, SaturatedFat 8.1 g, Sodium 399.8 mg, Sugar 77.8 g

ROASTED SWEET POTATOES WITH CRISPY CHICKPEAS



Roasted Sweet Potatoes with Crispy Chickpeas image

I'm always trying to come up with different side dishes that are healthy, flavorful and not too heavy. The chickpeas really add texture and a pop of flavor.

Provided by Marc Murphy

Categories     side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 13

4 medium sweet potatoes, peeled and medium diced
4 medium shallots, peeled and cut in half lengthwise
1/4 cup olive oil
Kosher salt and freshly ground black pepper
Two 15.5-ounce cans chickpeas, drained and rinsed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 tablespoon cayenne pepper
Kosher salt and freshly ground black pepper
6 tablespoons canola oil
1/4 cup fresh mint, roughly chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • Divide the potatoes and shallots between two 10-inch cast-iron skillets. Evenly drizzle with the olive oil and sprinkle with salt and pepper. Roast until the potatoes are cooked through, about 25 minutes.
  • For the chickpeas: Lay the chickpeas out on a flat surface and dry them as much as you can using paper towels. In a small bowl, stir together the coriander, cumin, turmeric, cinnamon, cayenne and salt and pepper to taste. Set aside.
  • In a 10-inch cast-iron skillet, heat the oil over medium heat until shimmering. Line a large plate with paper towels. Working in two batches, add the chickpeas to the skillet so they are in a single layer and cook, stirring frequently, until golden and crispy, 15 to 20 minutes.
  • Use a slotted spoon to transfer the chickpeas to the prepared plate and add the spice mixture. Toss everything together until combined; this helps to bloom the spices while the chickpeas are still warm.
  • Garnish the potatoes in the skillets with the chickpeas and finish with the mint.

SWEET POTATO CRISPS



Sweet potato crisps image

Everyone's favourite veggie snack: crispy sweet potato slices roasted in olive oil. They're a great lunchbox filler and vegan too

Provided by Chelsie Collins

Categories     Snack

Time 30m

Number Of Ingredients 2

¼ small sweet potato
½ tbsp olive oil

Steps:

  • Heat oven to 200C/180C fan/gas 6 and slice the sweet potato thinly. Toss with the olive oil and roast for 15-20 mins until crisp. Leave to cool.

Nutrition Facts : Calories 70 calories, Fat 2 grams fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

SHRIMP WITH SCALLIONS AND CRISPY POTATOES



Shrimp with Scallions and Crispy Potatoes image

One skillet dinners for the win! This slightly spicy curried shrimp bake is ready to hit the table in just 30 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 6

2 tablespoons plus 1 teaspoon olive oil
2 baking potatoes (about 1 pound total), scrubbed and cut into 1/2-inch cubes
2 scallions, white and green parts separated and thinly sliced
1 pound large peeled and deveined frozen shrimp, thawed
2 teaspoons curry powder
Coarse salt and ground pepper

Steps:

  • In a large nonstick skillet, heat 2 tablespoons oil over medium-high. Add potatoes, and cook, stirring occasionally, until browned and crisp, 12 to 14 minutes. Add scallion whites, and cook 1 minute more. Transfer to a plate (reserve skillet).
  • Add remaining teaspoon oil, shrimp, and curry powder to skillet; cook, stirring occasionally, until shrimp are cooked through, 2 to 3 minutes. Return potatoes and scallion whites to skillet, and toss with shrimp; season with salt and pepper. Serve topped with scallion greens.

Nutrition Facts : Calories 285 g, Fat 10 g, Fiber 2 g, Protein 26 g

CRISPY SWEET POTATO



Crispy Sweet Potato image

An interesting side dish, this makes a nice and crispy change from the usual potato recipe. Feel free to use 2 yukon gold potatoes instead of the sweet potato.

Provided by katii

Categories     Yam/Sweet Potato

Time 45m

Yield 2 , 2 serving(s)

Number Of Ingredients 6

1/8 cup egg white
1/4 teaspoon garlic powder
1/2 cup corn flakes or 1/2 cup crispy rice cereal, crushed
1/2 teaspoon parsley flakes
1/2 teaspoon dried sweet basil leaves
3/4 lb sweet potato, with peel, cut into 1/2-inch slices

Steps:

  • Beat egg whites and garlic powder together in a small bowl.
  • Combine crushed cereal, parsley, and basil in a pie plate.
  • Dip each potato slice into egg mixture and then into cereal mixture.
  • Cost well.
  • Place slices on a lightly greased baking sheet and bake in a preheated 435* oven for 20 minutes.
  • Turn slices over and bake for 10 more minutes until tender.
  • Enjoy!

Nutrition Facts : Calories 181.6, Fat 0.2, SaturatedFat 0.1, Sodium 170.4, Carbohydrate 40.9, Fiber 5.4, Sugar 8, Protein 4.9

SHEET-PAN CRISP TOFU AND SWEET POTATOES



Sheet-Pan Crisp Tofu and Sweet Potatoes image

Tossing marinated tofu squares in cornstarch before roasting makes them wonderfully crunchy and brown. Here, the tofu is cooked alongside spears of sweet potato, which are soft and silky against the crisp squares. A tamari-honey dressing spiked with rice wine vinegar acts both as marinade for the tofu and sauce for the finished dish. Then quick-pickled scallions and hot sesame oil make for a bright and spicy garnish.

Provided by Melissa Clark

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 (14-ounce) package extra-firm tofu, cut crosswise into 4 1-inch thick slices
2 tablespoons peanut oil, plus more as needed
2 tablespoons tamari
1 1/2 teaspoons honey
1 tablespoon plus 1 teaspoon rice wine vinegar
1 tablespoon cornstarch
4 medium sweet potatoes (about 8 ounces each), cut lengthwise into 3/4-inch wedges
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
4 scallions, cut into 3-inch pieces and thinly sliced lengthwise
Large pinch of sugar
1/2 cup cilantro leaves
Hot sesame chile oil, or red-pepper flakes, for serving
Salted, roasted peanuts, for serving (optional)

Steps:

  • Heat oven to 400 degrees. Arrange tofu pieces, cut sides down, on a clean kitchen towel or paper towels. Cover with another kitchen towel, and place a flat cutting board on top. If your cutting board is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 10 minutes (and up to 30 minutes), then transfer to a cutting board. Cut strips into 3/4-inch pieces (1-inch thick), and transfer to a medium bowl.
  • In a small bowl, whisk together oil, tamari, honey and 1 teaspoon vinegar. Toss half the mixture with the tofu, then toss in cornstarch. Arrange in a single layer on a rimmed sheet pan.
  • On a separate rimmed sheet pan, toss together potato wedges, 1/2 teaspoon salt and pepper. Arrange in a single layer; do not crowd the pan. If they don't all fit, arrange extra wedges on the pan with the tofu.
  • Bake tofu and potatoes until browned, 35 to 40 minutes, flipping them halfway through. If the tofu sticks (and this is likely), use a thin metal spatula to carefully loosen each one before flipping. A small offset spatula is perfect here.
  • Meanwhile, in a medium bowl, combine scallions, 1 tablespoon vinegar and a large pinch each sugar and salt. Let sit while tofu and potatoes roast.
  • To serve, toss tofu with some of the reserved tamari sauce, to taste. Serve with potato wedges, topped with scallions, cilantro and a drizzle of hot sesame chile oil or sprinkling of red-pepper flakes, and more tamari sauce. Sprinkle with peanuts if desired.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 843 milligrams, Sugar 10 grams

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