Dominican Sweet Potatoes Recipes

DOMINICAN SWEET POTATOES

Dominican Sweet Potatoes image

This tasty recipe from the Dominican Republic is usually made with a type of island pumpkin called calabaza. I've adapted it to use with regular sweet potatoes.

Provided by morgainegeiser

Categories Yam/Sweet Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons vegetable oil
1 cup finely chopped onion
1/4 cup thinly sliced green onion
3 medium sweet potatoes, peeled and cut into 1-inch cubes
1 cup orange juice
1/4 cup lime juice
1/4 teaspoon dried thyme
1 dash salt and pepper

Steps:

Heat oil in a large nonstick skillet over medium heat. Add both types of onion. Cook, stirring frequently, 5 minutes.
Add sweet potatoes, mixing with the onions.
Combine remaining ingredients and add to skillet. Mix well. Cover skillet, reduce heat to medium-low, and cook 40 minutes or until sweet potatoes are tender. Stir occasionally.
Uncover and continue to cook, stirring occasionally, 10 minutes.

CARIBBEAN SWEET POTATO COCONUT SOUP

Caribbean Sweet Potato Coconut Soup image

With the tropical flavors of ginger, coconut, and rum, this golden soup is silky smooth and piquant. It's delicious plain or topped with toasted coconut, croutons, scallions, or cilantro.

Provided by Cinnamon Turtle

Categories Yam/Sweet Potato

Time 45m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 17

Ingredients

2 cups onions, chopped
2/3 cup celery, chopped
1 tablespoon canola oil
1 tablespoon fresh ginger, grated
1 teaspoon curry powder
1/4 teaspoon nutmeg, ground
2 bay leaves
1/2 teaspoon salt
3 cups water or 3 cups vegetable stock
4 cups sweet potatoes, peeled and cubed
1/2 teaspoon lemon peel or 1/2 teaspoon orange peel, grated
2 tablespoons dark rum
1 cup pineapple juice or 1 cup orange juice
1 3/4 cups coconut milk
2 tablespoons lime juice (to taste)
chopped cilantro (optional) or scallion (optional)
toasted coconut flakes (optional)

Steps:

In a soup pot, saute the onions and celery in the oil until the onions are translucent, about 10 minutes. Cover the pot and stir often to prevent sticking.
Add the ginger, curry, nutmeg, bay leaves, and salt. Saute for another minute, stirring constantly. Add the water or stock, sweet potatoes, citrus peel, and rum. Cover and bring to a boil. Reduce the heat and simmer until the vegetables are tender, 15 - 20 minutes.
Remove bay leaves. Add the juice and coconut milk. Puree the soup in batches until smooth. Reheat gently if needed. Stir in the lemon or lime juice.
Serve with garnishes of your choice.

Nutrition Facts : Calories 697.2, Fat 25, SaturatedFat 20.4, Sodium 434.4, Carbohydrate 113, Fiber 6.3, Sugar 82.4, Protein 5

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