HEAVENLY SWEET POTATOES
Steps:
- 1.Heat the oven to 350°F. 2.Spray a 1½-quart casserole with vegetable cooking spray. 3.Put the potatoes, cinnamon and ginger in an electric mixer bowl. Beat at medium speed until almost smooth. Add the broth and beat until potatoes are fluffy. Spoon the potato mixture in the prepared dish. Top with the marshmallows. 4.Bake for 20 minutes or until heated through and marshmallows are golden brown.
SIMPLE SWEET POTATO SOUP
This delicious soup has only 6 ingredients. It was given to me by my boyfriend's mom who adapted it from another recipe. It can be as thick or thin as you like, and I like it quite thick. To dress it up when serving, drizzle some cream on top and float a lime twist or slice of lime on top. Delicious hot or cold.
Provided by S Mcc
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 6
Steps:
- Place potatoes and ginger in large saucepan. Pour in chicken stock and water, and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until the potatoes have softened, about 30 minutes.
- Puree potatoes and lime juice in a food processor, or with a hand blender until smooth. Return soup to saucepan and stir in milk or cream as desired; heat until warmed through.
Nutrition Facts : Calories 187.4 calories, Carbohydrate 37.8 g, Cholesterol 6.3 mg, Fat 2.2 g, Fiber 5.2 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 290.5 mg, Sugar 10.1 g
HEAVENLY BAKED SWEET POTATOES
The taste of this recipe is so amazing! Everytime I fix this my family is always commenting on how wonderful it smells and can't wait to eat it! It has the wonderful aroma and taste similar to Pumpkin Pie that you always feel you are getting a special treat, yet this recipe has fruits and nuts which make it a healthier alternative. You can add Mini Marshmallows to the top after uncovering if desired.
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine brown sugar, apple cider, maple syrup, butter and reserved pineapple juice. Bring to a boil; cook until liquid is reduced to 3/4 cup and syrupy, about 20 minutes. Stir in cinnamon and cloves; set aside and keep warm., Preheat oven to 400°. Layer half of the potatoes, apples and pineapple in a 13x9-in. baking dish coated with cooking spray. Repeat layers. Sprinkle with salt. Pour reduced liquid over top. Cover and bake 40 minutes or just until tender., Sprinkle with pecans. Bake, uncovered, 13-18 minutes longer or until potatoes and apples are tender.
Nutrition Facts : Calories 231 calories, Fat 8g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 224mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 4g fiber), Protein 2g protein.
BEEFY SWEET POTATO SOUP
I hate being cold, but one of the best remedies for that is warm soup. I took my mother's water-based vegetable soup recipe and worked with it to make the flavors richer. The meat and veggies in this dish are the perfect cure for a cold night and a hungry family. -Lisa Cooper, Leander, Texas
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 4 quarts.
Number Of Ingredients 15
Steps:
- In a Dutch oven or stockpot, heat 2 tablespoons oil over medium-high heat. Season beef with salt and pepper; brown in batches, adding oil as needed. Remove with a slotted spoon. Add onion and sweet potatoes to pan. Cook, stirring occasionally, until onion is translucent and light golden brown., Meanwhile, puree tomatoes and their juices in a blender or food processor. Place thyme and rosemary on a double thickness of cheesecloth. Gather corners of cloth to enclose herbs; tie securely with string., Return beef to pan; add herb bag, tomatoes and broth. Bring to a boil. Reduce heat; simmer, covered, until meat and potatoes are almost tender, about 20 minutes. Add green beans. Cook until meat, potatoes and green beans are tender, about 20 more minutes., Add corn, chocolate and coffee, stirring until well blended. Discard herb bag. If desired, season with salt and pepper to taste.
Nutrition Facts : Calories 260 calories, Fat 10g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 792mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
HEAVENLY SWEET POTATOES
Steps:
- Heat the oven to 350 degrees F.
- Spray a 1 1/2-quart casserole with cooking spray.
- Put the potatoes, cinnamon and ginger in an electric mixer bowl. Beat at medium speed until almost smooth. Add the broth and beat until potatoes are fluffy. Spoon the potato mixture in the prepared dish. Top with the marshmallows.
- Bake for 20 minutes or until heated through and marshmallows are golden brown.
SWEET POTATO-GARLIC SOUP WITH CHILE OIL
This silky-smooth sweet potato soup features the deep flavor of roasted garlic and a splendid dose of garlicky, Sichuan peppercorn chile oil, which delivers heat and a tingling sensation with every spoonful. Roasting the sweet potatoes at a high temperature does a few things in this recipe: First, it develops the sweet potato's flavors, and second, it softens the tubers, yielding a smooth texture. Serve this soup with thick slices of buttered, toasted bread to sop it up.
Provided by Nik Sharma
Categories dinner, lunch, weekday, soups and stews, main course
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Remove some of the excess paper from the head of garlic, leaving the bulb intact. Rub the bulb with 2 teaspoons oil and place it in the center of a rimmed baking sheet.
- In a large bowl, toss the sweet potatoes, onion and cumin seeds with the remaining 2 tablespoons olive oil. Spread them in a single layer on the baking sheet and roast until the sweet potatoes are slightly caramelized and tender and the garlic has softened, about 25 minutes. Remove from the oven and let rest until the vegetables are cool enough to handle, about 8 minutes.
- While the vegetables roast, prepare the chile oil: In a small saucepan over medium, heat the neutral oil, taking care not to burn it. (Measure the oil's temperature with a thermometer; it should read about 325 degrees. You could also test the temperature with a Sichuan peppercorn: It should sizzle when tossed in.)
- Once the oil is hot, remove it from the heat, add the red-pepper flakes, garlic and Sichuan peppercorns. Cover with a lid and let steep for at least 20 minutes. (The oil can be prepared a day ahead of time and stored in an airtight container in the refrigerator for up to 1 week.)
- Transfer the cooked sweet potato mixture to a blender. Squeeze the softened garlic pulp out of the cloves and add the pulp to the blender. Add 1/4 cup stock to the baking sheet and scrape off any bits that have stuck to the pan. Add the stock and bits to the blender. Add the remaining stock, the black pepper and turmeric to the blender and purée on high speed until smooth and creamy. Taste and add salt as needed. Transfer the soup to a medium saucepan and rewarm over low as needed.
- Divide the soup among bowls. Give the chile oil a stir and drizzle the soup with a generous tablespoon or two. Serve immediately.
HEAVENLY POTATO SOUP
This is the first time I have ever attempted to make potato soup, but it came out so well I went back for seconds! This definitely defines comfort food for me! It is a little labor intensive, and something that I reserve specifically for the weekend, but I guarantee it is worth the time!
Provided by bcfossett
Categories Pork
Time 1h15m
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In the soup pot you are going to use, add the extra virgin olive oil, butter and diced onion and sauté on medium low heat for 15 minutes (until onion is translucent and start to caramelize). After onion is caramelized, take out of pot and set aside.
- In the same soup pot, add cut up bacon and cook until crisp on medium-high heat. Take out of pot and set aside.
- In the same soup pot (yes, again), add chicken broth, water and potatoes. Boil potatoes until almost soft - about 15 minutes.
- Take some of the broth/water in a bowl and add flour to make a roux.
- Add half and half, onion and half of bacon, heat soup to boiling, stirring occasionally.
- Slowly add roux to desired thickness and cook until potatoes are tender.
- Top with left over bacon, cheese and sour cream, if desired.
- Enjoy!
Nutrition Facts : Calories 1045.7, Fat 73.2, SaturatedFat 28.4, Cholesterol 129.6, Sodium 1804.7, Carbohydrate 67.5, Fiber 6.2, Sugar 5.2, Protein 28.9
HEAVENLY SWEET POTATO, POTATO SOUP
Rich and thick. Almost a stew,it makes a great light winter meal. Uses 1 pot and 1 cutting board and a salad bowl, easy on the clean up I added a dollop of sour cream and a sprig of parsley for presentation. SIDES spinach salad whole grain rolls.
Provided by alleycatb
Categories Yam/Sweet Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Roast the sweet potato in its jacket. I roasted mine until it was carmelized and the skin very loose.
- Saute onions and pressed garlic for about 3 minutes over medium high heat.
- add potato and saute for another 3 minutes.
- add broth (I used homemade stock so I added a chicken cube for extra umph), spices, and sweet potato
- simmer until potatoes are soft.
- meanwhile assemble the salad ingredients (do not add dressing until served.
- The whole grain rolls can be wrapped in tinfoil and warmed in the oven.
- Remove from burner, mash soup with potato masher
- add half and half.
- reheat but not to a boil.
- Serve soup in soup bowls with a dollop of sour cream or yoghurt in the middle and a sprig of parsley ( if you give the soup a quick swirl with a spoon it gives a nice decorative effect) Salad can be served out of a salad bowl or on side plates with warmed rolls.
Nutrition Facts : Calories 330.4, Fat 13.5, SaturatedFat 5.4, Cholesterol 22.4, Sodium 656, Carbohydrate 46.8, Fiber 21.4, Sugar 5.5, Protein 12
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