SWEET TOTS WITH HONEY MUSTARD
Provided by Trisha Yearwood
Categories appetizer
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the sweet tots: Preheat the oven to 375 degrees F.
- Prick the sweet potatoes, then place them on a baking sheet and roast until the fork tender, about 1 hour.
- Pour the oil into a Dutch oven and heat to 350 degrees F.
- Peel and mash the sweet potatoes. Season with salt and pepper, and mix in 1 cup of potato chip crumbs. Place the remaining crumbs in a shallow bowl.
- Place the whisked eggs and flour each in shallow bowls and season with salt and pepper. Roll the sweet potato mash into 1 1/2-inch tots.
- Dredge the tots in the flour; dip in egg, letting the excess drip off; then roll in the chip crumbs to coat.
- Fry the tots until golden brown, 1 to 2 minutes. Remove to a paper towel-lined baking sheet and sprinkle with salt. Keep warm until ready to serve.
- For the honey mustard: Mix the mayonnaise, mustard, honey, vinegar and cayenne in a bowl until well blended. Serve with the tots.
GINGER SWEET POTATO
Serve up a fantastic side dish with this scrumptious recipe from Susan LeBrun of Sulphur, Louisiana. The spice of ginger and cinnamon pair perfectly with sweet potato and maple syrup.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender; drain. In a small bowl, mash potato with remaining ingredients.
Nutrition Facts :
BAKED SWEET POTATOES WITH GINGER AND HONEY
Fresh ginger, cardamom, and sweet potatoes will fill your house with a fall fragrance as well as call your family to the table.
Provided by Christine L.
Categories Side Dish Vegetables Sweet Potatoes
Time 55m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.
- Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 34.9 g, Fat 2.3 g, Fiber 3.5 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 63.2 mg, Sugar 16.4 g
PAN-GRIDDLED SWEET POTATOES WITH MISO-GINGER SAUCE
Think of this miso-ginger sauce as a universal sauce, because it's so good on so many things: tofu, tempeh, winter squash and napa cabbage salads, for starters. This recipe, adapted from "In My Kitchen," by the vegetarian cookbook author Deborah Madison, spoons the dressing over sweet potatoes, and suggests serving them with spicy Asian greens or stir-fried bok choy, and maybe soba noodles or brown or black rice. Not surprisingly, the sauce is good on them, too.
Provided by Christine Muhlke
Categories dinner, lunch, vegetables, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add about an inch of water to a stovetop steamer or a pot fitted with a steaming basket. Add sweet potatoes and steam until tender, 30 to 40 minutes, depending on their size.
- While sweet potatoes are cooking, make the sauce: pound garlic and ginger in a mortar until very smooth and then stir in the sugar, miso, vinegar, sesame oils and 1 tablespoon water.
- Halve steamed sweet potatoes lengthwise and score the cut sides in a crisscross pattern with a small knife. Heat a large skillet or grill pan over medium-high heat. When hot, add a swirl of light sesame oil (about 1 tablespoon), then add sweet potatoes in a single layer, cut side down, and cook for 3 minutes, or until their natural sugars caramelize and turn an appetizing golden brown. (Depending on the shape of your potatoes, you may have to work in batches.)
- Arrange sweet potatoes on plates or a platter and spoon sauce over them. Garnish with sesame seeds and serve alone or with any accompaniment you like.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 226 milligrams, Sugar 6 grams, TransFat 0 grams
GINGERED SWEET POTATOES
Here's an easy and attractive way to spruce up sweet potatoes for your Thanksgiving dinner. Field editor Billie Moss of El Sobrante, California coats the sweet potato wedges with a ginger, cinnamon and brown sugar sauce that's both sweet and spicy.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, melt butter with oil over medium heat. Stir in the brown sugar, honey, cinnamon, salt, ginger and pepper. Add the sweet potato wedges; toss to coat. Cover and cook over low heat for 20-30 minutes or until potatoes are tender, stirring occasionally.
Nutrition Facts : Calories 453 calories, Fat 25g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 727mg sodium, Carbohydrate 60g carbohydrate (50g sugars, Fiber 2g fiber), Protein 1g protein.
BAKED SWEET POTATOES WITH GINGER AND HONEY
Make and share this Baked Sweet Potatoes With Ginger and Honey recipe from Food.com.
Provided by dicentra
Categories Yam/Sweet Potato
Time 55m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.
- Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan.
- Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.
Nutrition Facts : Calories 162.5, Fat 2.4, SaturatedFat 0.2, Sodium 63.2, Carbohydrate 34.9, Fiber 3.5, Sugar 16.4, Protein 1.9
RICE CAKES WITH SWEET POTATOES & SOY GINGER GLAZE
These rice cakes are simple to make using cooked rice( even leftover rice) and served with sweet potatoes and ginger glaze or serve the rice cakes by themselves. These make a very good appetizer. I seen these made on TV.
Provided by Barb G.
Categories Medium Grain Rice
Time 1h
Yield 24 appetizers
Number Of Ingredients 18
Steps:
- In a bowl, combine rice, egg, green onions, walnuts, parsley, and half of the spices; refrigerate for about 2 hours.
- In a bowl, combine the flour and the rest of the spices.
- When rice mixture is chilled, form into 1-inch cakes and toss in the flour mixture.
- Saute in oil until brown; about 3 minutes per side; press down softly with spatula while frying to slightly flatten.
- Sweet Potato and Soy Ginger glaze; Drizzle sweet potato with oil and roast in 425 degree oven until tender: or bake in Microwave until tender.
- Mix remaining ingredients in a sauce pan; bring to a boil and cook 2 to 3 minutes; add cornstarch mixed with a little water; cook until thickened.
- Mix sweet potatoes with sauce and place on rice cakes with chopped chives.
Nutrition Facts : Calories 130.2, Fat 3.2, SaturatedFat 0.4, Cholesterol 17.6, Sodium 753.5, Carbohydrate 22, Fiber 1.3, Sugar 2.2, Protein 3.5
CITRUS-GLAZED SWEET POTATOES
These candied sweet potatoes work as a side dish for any dinner or holiday celebration by balancing citrusy sweet and savory flavors - and they also produce top-notch leftovers. Right out of the oven or the fridge, they are sure to add a pleasantly tart note to any meal. The braising liquid thickens as the tubers cook, resulting in a tangy glaze that coats every bite. Its acidity also helps the sweet potatoes stay intact with a slight bite even as they soften. The thinly sliced orange zest becomes tender and develops a marmalade-like taste. The shiny strips make for a beautiful garnish, along with the syrupy pan sauce.
Provided by Yewande Komolafe
Time 2h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees (see Tip). Use a vegetable peeler to peel strips of zest off 2 oranges. Cut the strips into thin matchsticks using a sharp knife and transfer to a large bowl. Juice all the oranges, the lemon and limes into the bowl for 1 1/4 cups juice. Whisk in the brown sugar, salt, ginger, cinnamon, nutmeg and black pepper until the sugar dissolves.
- Generously peel the sweet potatoes, removing the skin and the tougher layer of flesh just beneath. If your sweet potatoes are larger than 2 inches in diameter, halve or quarter lengthwise. Cut into 1-inch-thick rounds or pieces, add to the citrus mixture and toss to coat.
- Transfer the sweet potatoes and juice mixture to a 9-by-13-inch shallow glass or ceramic baking dish. Dot the top with the butter. Bake, stirring every 20 to 30 minutes to cook and coat evenly, until the sweet potatoes are tender and glazed, 1 1/2 to 2 hours. A paring knife should slide through the potatoes easily and the glaze should be the consistency of syrup.
- Let cool for about 10 minutes before serving. The dish can be made ahead and cooled, then wrapped tightly and refrigerated for up to 2 days. Reheat in a 350-degree oven, covered with foil, or in a microwave, covered with a microwave-safe cover or plastic wrap.
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