SWEET POTATO AND CORN CHOWDER
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot.
- In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 3 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.
- Add the corn, chicken stock, heavy cream and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.
- Plate into individual bowls and garnish with the crispy bacon and chives.
CURRY ROASTED SWEET POTATOES
Roasted sweet potatoes flavored with curry spices and roasted until soft, sweet and slighly caramelized is a delicious and easy side dish recipe.
Provided by Alida Ryder
Categories Side Dish
Time 55m
Number Of Ingredients 6
Steps:
- Preheat the oven to 200°C/400°F.
- Place the cubed sweet potatoes in a large mixing bowl.
- Pour over the oil and spices. Transfer to a large sheetpan.
- Place in the oven and roast for 30-45 minutes, turning half way, until the sweet potatoes are soft and starting to caramelize.
- Remove from the oven and serve.
Nutrition Facts : Calories 121 kcal, Carbohydrate 27 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 1235 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
CLAM, SWEET POTATO AND CORN BAKE
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
- To a large mixing bowl, add the melted butter, seafood seasoning and chili flakes. Mix to combine. Add the potatoes and corn and toss to coat. Season with salt and pepper. Transfer to a steamer basket.
- To the bottom of a steam pot, add the chicken stock, beer, garlic, onions and a pinch of salt and black pepper and cover with a lid. Place the steamer basket onto the steam pot and place on the grill. Steam until the corn and potatoes are cooked three-quarters of the way through, 15 to 20 minutes.
- Meanwhile, sear the chorizo on all sides until the skin is charred, 2 to 3 minutes per side, then add to the steamer basket. Cover with the lid and cook for 5 more minutes. Add the clams, cover and cook until the clams have steamed open, 5 to 8 minutes.
- Pour the clams, chorizo, potatoes and corn onto a paper-lined table. Garnish with lemon wedges. Strain the broth into a smaller pot. Whisk in the cubed butter and hot sauce. Pour into mugs and serve alongside the clam bake.
CURRIED CORN AND SWEET PEPPERS
Steps:
- If using fresh corn, shuck the ears and discard the husks and corn silk. Bring enough water to a boil to cover the corn cobs when they are added. Drop the corn into the water. When the water returns to a boil, cover and remove from the heat. Let stand five minutes and no longer. Drain the corn and let cool.
- Cut and scrape the corn from the cobs. There should be about four and one-half cups.
- Heat four tablespoons of the butter in a skillet and add the yellow, red and green peppers. Cook, stirring, about one minute. Sprinkle with the curry powder and cook, stirring, about 30 seconds. Add the corn (if using frozen corn, it should also be added now) and the salt and pepper to taste. Stir in the remaining two tablespoons of butter and the cream. Bring to a simmer, stirring. Serve hot.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 8 grams, Carbohydrate 60 grams, Fat 22 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 670 milligrams, Sugar 9 grams, TransFat 0 grams
CURRIED SWEET POTATO SURPRISE
I was given a recipe as an alternative to the traditional 'sweet' sweet potato dishes. I was very dubious at first, but I went ahead, made it with fresh sweet potatoes (not canned, as they are not available in Canada), made my own adjustments and gave it a go. The finished product looked, smelled and tasted FANTASTIC! Not mushy, and the flavors mingle beautifully! People are pleasantly surprised when they taste it. Enjoy!
Provided by Karin
Categories Side Dish Vegetables Sweet Potatoes
Time 1h10m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 498.1 calories, Carbohydrate 104.3 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 7 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 152.2 mg, Sugar 72.8 g
SWEET CORN AND POTATO GRATIN
This tasty potato gratin side dish combines great garlic and onion flavor, and kids love the nice crispy topping, too! -Jennifer Olson, Pleasanton, California
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large saucepan, saute onion in butter until tender. Stir in flour, garlic, salt and pepper until blended; gradually add milk. Stir in potatoes. Bring to a boil. Reduce heat; cook and stir until potatoes are crisp-tender, 8-10 minutes., Stir in corn and cream-style corn. Transfer to an 8-in. square baking dish coated with cooking spray., In a small bowl, combine bread crumbs and butter; sprinkle over potatoes. Bake until golden brown and potatoes are tender, 45-50 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 213 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 452mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein.
CURRIED SWEET POTATO SOUP
This is a little different than any other sweet potato soup already posted on Recipezaar. It is quick & easy to put together and is very flavorful. If you like you may puree the soup after cooking and gradually add 1 1/2 cups of skim milk. I prefer having the texture of the vegetables and no milk. If you like stronger curry flavor add another 1/2 tsp. If you puree the soup & add the milk return it to the stove to heat but do not boil . This recipe modified & changed from a recipe I found on the Internet.
Provided by Bergy
Categories Yam/Sweet Potato
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Add everything to a large pot, stir well.
- Bring to a boil & simmer until the vegetables are cooked apprx 25 minutes.
Nutrition Facts : Calories 123.5, Fat 0.2, SaturatedFat 0.1, Sodium 64.8, Carbohydrate 28.8, Fiber 4.4, Sugar 6.5, Protein 2.5
CURRIED SWEET POTATO WEDGES
Sweet potatoes roasted with curry and smoked paprika delight everybody at our table. The mango chutney makes a tangy dip. -Simi Jois, Streamwood, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 159 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 305mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
CURRIED SWEET POTATOES AND CORN
Make and share this Curried Sweet Potatoes and Corn recipe from Food.com.
Provided by the_amateur
Categories Yam/Sweet Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In skillet, sauté onion and garlic in oil until tender.
- Add sweet potatoes, corn, cumin, curry powder and bouillon.
- Cover and simmer 10 minutes (or longer), until sweet potatoes are tender.
- Gradually blend in sour cream, cilantro and lime juice.
- Garnish each serving with ½ lime slice and cilantro sprig.
Nutrition Facts : Calories 157.7, Fat 7.1, SaturatedFat 2.9, Cholesterol 8.4, Sodium 44, Carbohydrate 22.8, Fiber 3.2, Sugar 4.7, Protein 3.3
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