Curried Sweet Potato Surprise Recipes

SWEET POTATO SURPRISE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease one 8x12 inch baking dish.
• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool.
• In a mixing bowl, combine sweet potatoes, bananas, white sugar, brown sugar, pecans, evaporated milk, butter, vanilla, cinnamon and nutmeg. Mix well.
• Pour mixture into baking dish, place coconut on top of potato mixture and top with marshmallows. Bake for 10 to 15 minutes.

CURRIED SWEET POTATO PUREE

Steps:

• Preheat the oven to 400 degrees F. Wrap each sweet potato in foil, put on a baking sheet and bake until soft, 1 hour. Let cool slightly.
• Combine the almond milk, curry powder and ginger in a small saucepan. Bring to a boil, reduce the heat and simmer until the mixture is reduced by a third, about 5 minutes. Discard the ginger.
• Pour any sugary juices from the sweet potato foil wrappers into a food processor. Peel the sweet potatoes and add the flesh to the food processor. Add the almond milk mixture and 1/2 teaspoon salt and puree until smooth.
• Transfer to a serving bowl and squeeze the lime over the finished puree. Garnish with almonds and cilantro if desired and serve warm.

CURRIED MASHED SWEET POTATOES

Steps:

• Cook potatoes in boiling water in large saucepan 15 min. or until tender.
• Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add onions; cook and stir 4 min. Stir in curry powder; cook 2 min., stirring frequently.
• Drain potatoes. Add onion mixture and sour cream; mash until smooth.

WONDERFUL CURRIED SWEET POTATO SOUP

Steps:

• SOUP:.
• In a soup pot, heat oil over medium-low heat. Add curry paste and onions and cook for 4 minutes, stirring occasionally. Reduce heat if necessary. Add garlic clove and ginger and cook for another 1-2 minutes.
• Add sweet potatoes and pepper. Mix. Add stock. Cook for 15 minutes or until vegetables are very soft.
• Puree the ingredients in batches in a blender or puree the whole amount directly in the pot with a hand blender (if pot is high enough).
• Check if you like the consistency of the soup. Add more stock or water if desired and adjust the seasonings (check if salt is needed). You can add more curry paste if desired, but most pastes need to be cooked first before adding to a dish. Add rum if using.
• Serve:.
• Serve in individual bowls and top each with a tablespoon of sour cream and a sprinkle of sweet paprika.

CURRIED SWEET POTATO GRATIN

Steps:

• Heat the oven to 375°F. Butter a 13 x 9-inch (3-quart) glass baking dish.
• In medium saucepan, combine cream, curry powder, turmeric, bay leaf, and garlic bring to a boil. Remove from heat and let the flavors steep for 1/2 hour. Strain the bay leaf and garlic from the cream. Add the cilantro into the cream.
• Whip the egg whites to stiff peaks. Add sweet potatoe slices and salt and pepper. Toss to coat potatoe slices with egg whites.
• Lay a layer of the sweet potatoes to cover bottom of baking dish. Sprinkle with Parmesan cheese. Repeat layering until all potatoe slices and Parmesean cheese is used. Pour the flavored cream evenly over the potatoes. Cover with foil.
• Bake about 1 hour, until cream is bubbly. Remove foil. Sprinkle with bread crumbs and bake an additional 15 minutes.

CURRIED SWEET POTATO SURPRISE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking pan.
• Place drained pears, peaches, pineapple, and cubed sweet potatoes in a large bowl.
• Melt butter in a saucepan over low heat. Whisk in brown sugar and curry powder until well blended. Pour over the sweet potato mixture and toss to coat. Spread mixture into the prepared pan.
• Bake in the preheated oven until sweet potatoes are tender, about 50 minutes.

CURRIED SWEET POTATO MASH

Steps:

• Make Sweet Potato Mash; puree with 1 tablespoon curry powder and 3 tablespoons each plain Greek yogurt and mango chutney. Top with toasted coconut.
• Sweet Potato Mashed Potatoes Roast 2 pounds sweet potatoes at 400 degrees until tender, 1 hour. Halve, then scoop out flesh. Puree with 4 tablespoons butter; add salt.
• See all 50 easy mashed potato recipes

CURRIED SWEET POTATO LATKES

Steps:

• 1. Grate the sweet potatoes coarsely. In a separate bowl mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, and salt and pepper.
• 2. Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk.
• 3. Heat 1/4 inch of peanut oil in a frying pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium-high heat several minutes on each side until golden. Drain on paper towels and serve.

CURRIED SWEET POTATO WEDGES

Steps:

• Preheat oven to 425°. Place sweet potatoes in a large bowl. Mix oil and seasonings; drizzle over sweet potatoes and toss to coat. Transfer to an ungreased 15x10x1-in. baking pan., Roast 15-20 minutes or until tender, turning occasionally. Sprinkle with cilantro. If desired, serve with chutney.

CURRIED SWEET POTATO MASH

Steps:

• Heat butter and olive oil in a skillet over medium heat; stir in onion and garlic. Reduce heat to low and saute until onions are soft and clear but not toasted, 10 to 15 minutes.
• Pierce potatoes with a fork. Microwave 3 at a time on high power until tender, but not overdone, 5 to 6 minutes.
• Mash and mix sweet potatoes with onion-garlic mixture, ginger, creme fraiche, curry powder, turmeric, and pepper until well combined.

SWEET POTATO SURPRISE

Steps:

• Heat oven to 450°. Grease bottom and sides of square pan, 8x8x2 inches, with shortening. Mash sweet potatoes and brown sugar. Shape 1/3 cup potato mixture around each marshmallow into a ball.
• Brush 1 sweet potato ball at a time with butter; roll in cornflake crumbs to coat. Place in pan. Bake uncovered 8 to 10 minutes or until coating is light brown.

CURRIED SWEET POTATO WEDGES

Steps:

• 1. Preheat oven to 450. Halve the sweet potatoes and cut ech piece lengthwise into quarters. If they are big, cut each piece into thirds.
• 2. Toss with the oil, curry powder, salt, and cayenne in a large bowl.
• 3. Arrange in a single layer on a large nonstick baking sheet. Bake, turning once, until browned and crisp, about 35-40 minutes.

ROASTED CURRIED SWEET POTATOES

Steps:

• Preheat oven to 450°F.
• In a small saucepan melt butter and stir in curry powder and salt and pepper to taste. In a small baking pan toss potatoes with butter mixture and roast in oven, shaking pan occasionally, until golden and tender, 15 to 20 minutes.

CURRIED SWEET POTATO PUREE

Steps:

• Preheat oven to 450 degrees. Prick the sweet potatoes in several places. Put them in the oven and bake them until they are tender, about 50 minutes.
• Meanwhile, heat one tablespoon of the butter in a large, heavy saucepan, stir in the ginger and cook a minute or two. Add the curry powder, cook, stirring a minute or so longer, then stir in the milk. Heat the milk until steaming but not boiling. Remove the mixture from heat and set aside.
• When the potatoes have finished baking, scoop the insides out of the shells and mash them by putting them through a potato ricer or by using a potato masher.
• Reheat the milk mixture in the saucepan and transfer the sweet potato puree to the saucepan. Mix all the ingredients together and season to taste with salt and pepper.
• Brush a 4-to-6-cup baking dish with half the remaining butter. Spread the puree in the baking dish. Dot the top with the remaining butter and sprinkle with the cinnamon. Set aside until 30 minutes before serving time. Refrigerate if the puree is made the day before.
• Before serving, preheat oven to 350 degrees. Place the baking dish in the oven and bake for 20 minutes. Serve at once.

CURRIED SWEET POTATO PANCAKES

Steps:

• Combine the cumin seeds, mustard seeds, coriander, turmeric, cayenne, fennel seeds, and ginger in a small bowl. Stir well to blend.
• In a large sauté pan set over medium heat, heat the 1/4 cup oil. Add the onions and cook, stirring occasionally, until they are caramelized to a golden brown, 10 to 15 minutes. Reduce the heat to low and add the spice mixture. Cook for 1 to 2 minutes to toast the spices. Transfer the mixture to a bowl. Add the yams, flour, egg, and salt, and mix well to combine. Form the mixture into cakes that are about 3 inches in diameter and 1/4 inch thick, and put them on a baking sheet.
• Set a skillet over medium-low heat and add the remaining 1 tablespoon oil. Working in batches, sauté the cakes for 3 to 4 minutes on each side. They are done when they are a crispy golden brown and the sweet potato is cooked through.
• Serve warm, topped with the yogurt and scallions.

CURRIED CHICKEN AND SWEET POTATOES

Steps:

• Sprinkle chicken with curry powder, garlic and salt. In a large nonstick skillet, heat oil over medium heat. Add chicken and cook until golden brown, 3-4 minutes on each side. Place sweet potatoes and onion in a 5- or 6-qt. slow cooker; top with chicken. Drain pineapple, reserving juice. Add drained pineapple, preserves and soy sauce to slow cooker. Cook, covered, on low 5-6 hours, until chicken and potatoes are tender., In a small bowl, mix cornstarch and reserved pineapple juice until smooth; gradually stir into slow cooker. Cook, covered, on high , 20-25 minutes, until sauce is thickened. If desired, sprinkle with parsley.