Indian Inspired Sweet Potatoes Recipes

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INDIAN SWEET POTATO AND LENTIL SOUP



Indian Sweet Potato and Lentil Soup image

Lentils, sweet potatoes, onions, and spinach are a few simple vegan ingredients are cooked with aromatic and flavorful Indian spices to quickly create an utterly delicious and hearty meal. Thanks to our family friend Wendy for this keeper!

Provided by Queen Bee

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
1 large onion, minced
6 cloves garlic, minced
2 pinches red pepper flakes
½ teaspoon ground turmeric
1 ½ teaspoons garam masala
1 cup lentils
4 cups vegetable broth
2 sweet potatoes, peeled and cut into 1/2-inch cubes
4 cups chopped fresh spinach
1 pinch salt to taste

Steps:

  • Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, 2 to 4 minutes. Cook and stir red pepper flakes, turmeric, and garam masala into onion mixture until coated, about 2 more minutes.
  • Stir lentils and broth into onion mixture; bring mixture to a boil, reduce heat to low, cover, and cook until lentils are softened but firm to the bite, about 15 minutes.
  • Stir sweet potatoes into lentil mixture; bring to a boil, reduce heat to low, cover, and simmer until sweet potatoes are tender and lentils are fully cooked, about 10 more minutes. Add spinach; cook until wilted, 3 to 5 minutes. Season with salt.

Nutrition Facts : Calories 360.6 calories, Carbohydrate 63.7 g, Fat 4.9 g, Fiber 20.9 g, Protein 16.9 g, SaturatedFat 0.7 g, Sodium 553.5 mg, Sugar 10.5 g

INDIAN SPICED SWEET POTATOES



Indian Spiced Sweet Potatoes image

Fragrant and rich, this side has a creamy texture without any cream. At only a about a half tablespoon of clarified butter per serving they're not too bad on the calorie count either.

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds sweet potatoes or yams
Kosher salt and freshly ground black pepper
3 tablespoons clarified butter or ghee
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon brown or black mustard seeds
1/2 teaspoon turmeric
4 fresh curry leaves, optional
2 tablespoons chopped fresh cilantro
Juice of 1/2 lime

Steps:

  • Preheat the oven to 350 degrees F. Roast the whole sweet potatoes on a baking sheet until tender, about 1 hour. Let cool for 10 minutes, then halve lengthwise and scoop out the flesh into a bowl. Mash to an even consistency. Season with salt and pepper.
  • Heat the clarified butter in a small saucepan over medium-high heat until shimmering, about 2 minutes. Add the coriander seeds, cumin seeds, mustard seeds, turmeric and curry leaves if using and shake the pan over the heat, taking care as the spices sizzle and pop. Remove from the heat once the spices become fragrant, about 1 minute. Pour over the sweet potatoes and fold in the cilantro and lime juice. Serve hot.;

INDIAN INSPIRED SWEET POTATOES



Indian Inspired Sweet Potatoes image

Saw a recipe like this on internet, but there were ingredients I didn't like, so came up with changes enough to call my own.

Provided by Happy Harry 2

Categories     One Dish Meal

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 15

2 large sweet potatoes
1/4 teaspoon vegetable oil
1 small yellow onion, chopped
1 small red bell pepper, seeded and chopped
1 medium fresh green chili pepper, seeded and chopped
3 -4 garlic cloves, grated
1 1/2 tablespoons fresh ginger, grated
2 teaspoons ground cumin
1/4 teaspoon cinnamon
1/3 cup filtered water
3 tablespoons cream cheese, diced
2 teaspoons fresh chives, diced and divided
1 1/2 tablespoons fresh lemon juice
1/2 cup frozen peas, slightly thawed
salt and pepper

Steps:

  • Bake sweet potatoes until tender to a fork pierce, ~1 hours @400 degrees.
  • Prepare vegetables while potatoes bake.
  • Heat oil in medium sized saucepan with a cover. Swirl to cover bottom.
  • Add onions and saute ~2-3 minutes. Add all the peppers, garlic, ginger, cumin and cinnamon. Saute until fragrant.
  • Add water, stir, cover and simmer until peppers are softened, ~3-5 minutes.
  • Add cheese. Remove from heat, stirring until cheese is melted. Cover and set aside.
  • When potatoes are done and still very warm, cut lengthwise and scoop out out flesh leaving enough to keep the shell shape.
  • Mash the potatoes into the veggie mix.
  • Add half the chives, lemon juice, peas and any salt and pepper you wish to use. Stir into mix.
  • Fill the four shells and put into a oil sprayed baking dish.
  • Cover lightly with foil and bake ~15 minutes @350 degrees.
  • Sprinkle with rest of chives before serving.

Nutrition Facts : Calories 275.7, Fat 9.1, SaturatedFat 5, Cholesterol 23.9, Sodium 185.4, Carbohydrate 44, Fiber 7.6, Sugar 12.1, Protein 7.5

SAVORY INDIAN SWEET POTATOES



Savory Indian Sweet Potatoes image

Creamy, sweet, and spicy, these stuffed sweet potatoes are rich and satisfying! Serve on rice, topped with salsa, or Mango Peach Chutney! Mmmm Mmmm... From Moosewood Restaurant Low-Fat Favorites Cookbook!

Provided by Sharon123

Categories     Yam/Sweet Potato

Time 1h35m

Yield 2-4 serving(s)

Number Of Ingredients 12

2 large sweet potatoes
1 cup diced onion
1/3 cup unsweetened apple juice or 1/3 cup orange juice
3 cloves garlic, minced
1 1/2 tablespoons grated fresh gingerroot
2 teaspoons ground cumin
1 small minced fresh green chile, seeds removed for a milder hot
2/3 cup diced red bell peppers or 2/3 cup green bell pepper
4 tablespoons neufchatel cheese (low-fat cream cheese)
1 1/2 tablespoons fresh lemon juice
1 1/2 cups fresh or slightly thawed frozen green peas
salt and black pepper

Steps:

  • Bake the sweet potatoes at 400*F.
  • for about 1 hour, or until tender (or microwave for about 8-10 mins.).
  • While the potatoes bake, combine the onions and water or juice in a medium saucepan.
  • Cover, and simmer until the onions soften, about 5 minutes.
  • Add the garlic, ginger, cumin, chile, and bell peppers, cover, and simmer until the peppers are tender, about 5 minutes.
  • Remove from the heat.
  • Cut the Neufchatel into small peices and stir it into the hot vegetable mixture to melt.
  • Set aside.
  • When the sweet potatoes are baked, cut them in half lengthwise.
  • Hold each potato half with a heavy towel or mitt in one hand and scoop out the central part of the flesh with a spoon.
  • Leave about a 1/4 inch shell so that the potatoes maintain their shape.
  • Mix the potato flesh with the vegetable-cheese mixture.
  • Add the lemon juice, peas, and salt and pepper.
  • Lower the oven temperature to 350*F.
  • Stuff the potato shells with the filling.
  • Place them in a lightly oiled baking dish.
  • Cover and bake for 15 to 20 minutes, until thoroughly hot.
  • Enjoy!
  • Note* If you are stuffing previously baked, chilled potatoes, they may need to bake an extra 5 to 10 minutes in the oven to heat through.

Nutrition Facts : Calories 269.8, Fat 1.3, SaturatedFat 0.2, Sodium 202.7, Carbohydrate 57.9, Fiber 11.6, Sugar 18.1, Protein 10

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