LIGHT SWEET POTATO CASSEROLE
You're bound to have sweet potato success when you whip up this casserole recipe from our Test Kitchen. With its rich color, creamy texture and irresistible taste, it is sure to be a popular stop on your holiday buffet table.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain., In a large bowl, beat the sweet potatoes, milk, egg substitute, brown sugar, salt and vanilla until smooth. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Sprinkle with cinnamon. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 0g sugar total. Diabetic Exchanges
SUPER QUICK SWEET POTATO AND BACON FRITTATA
Smart shortcuts deliver a frittata that's perfect for a busy weeknight or headlining a weekend brunch menu. Microwaving the sweet potatoes helps them cook faster; Canadian bacon adds flavor with half the saturated fat of regular bacon.
Provided by Karen Rankin
Time 20m
Yield Serves 4 (serving size: 2 wedges)
Number Of Ingredients 12
Steps:
- Preheat broiler to high with oven rack in top position. Place sweet potato in a microwavable bowl; add water to a depth of 1/2 inch. Cover with a plate and microwave until slightly tender, 5 to 6 minutes. Drain sweet potato, and transfer to a plate. Pat sweet potato dry, and lightly coat with cooking spray.
- Heat a 9-inch cast-iron skillet over medium-high. Add Canadian bacon and 1 tablespoon oil; cook, stirring often, until bacon is lightly browned, 4 to 5 minutes. Drain bacon on paper towels, reserving drippings in skillet. Add shallots and sweet potato to skillet; cook, stirring often, until lightly browned, about 5 minutes.
- Whisk together eggs, Gruyère, sage, pepper, and salt in a bowl. Add remaining 1 tablespoon oil to sweet potato mixture in skillet; pour egg mixture into skillet. Cook over medium, gently pulling eggs in from sides of skillet with a spatula, until eggs are partially set, about 2 minutes. Sprinkle with goat cheese and reserved bacon.
- Transfer skillet to oven; broil until eggs are completely set and toppings are golden, 3 to 4 minutes. Remove from oven; sprinkle with chives.
Nutrition Facts : Calories 331, Carbohydrate 21 g, Fat 19 g, Fiber 3 g, Protein 18 g, SaturatedFat 6 g, Sodium 565 mg, Sugar 7 g, UnsaturatedFat 13 g
LIGHT SWEET POTATO FRITTATA
A light alternative to the traditional potato frittata. Served with a fresh green salad and homemade sweet chilli mayonnaise
Provided by padwan88
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- First in a saute pan, heat 1 tsp of vegetable oil (or other oil) and add in the onion, garlic cloves and chilli. Cook until the onion becomes soft. Once soft add the curry powder and pepper.Combine all ingredients, until all onion is covered in the spices. Once covered remove from the pan and set aside.
- Slice the chicken breasts into thin strips. In the same pan place the sweet potato slices and fill the pan with just boiled water until covered. Cook on a medium heat. Once boiling reduce to a simmer. Now add the chicken breasts into the simmer water with the potatoes. Cook until the potatoes are tender but still with some bite when pricked with a sharp knife. Once the chicken is almost cooked, remove and set aside with the onions.
- Drain the water from the pan. On a low heat slowly heat the sweet potatoes evaporating any left over water. Add the onion and chicken mix back into the pan and heat through. Turn the heat off to prepare the eggs.
- In a processor, whisk up the egg white until fluffy. Add the whites into the chicken mix in the pan. Mix together, and on a low heat allow to cook for 4 minutes. After 4 minutes place into a preheated oven of 150C for 10-12minutes until firm. Remove and allow to cool slightly before turning out on to a plate.
- Serve either cold or warm with light mayonnaise and fresh salad leaves
SWEET POTATO, LEEK AND FETTA FRITTATA
A simple and light dinner or lunch option, very forgiving and you can add pretty much anything. Just choose the herbs you have or like best. Great hot or cold with salad, as with a lot of things it often tastes better the next day. You could also use 8 eggs but I tend to lighten it up by taking yolks out of a couple and using a low fat fetta.
Provided by RKC26
Categories Lunch/Snacks
Time 30m
Yield 4 Large Slices, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat fan forced oven to 180c (356f).
- Whisk eggs with water and herbs; season with pepper and salt; set aside.
- Layer sweet potato, red onion and leeks in a pyrex dish or similar (I find that a small square casserole dish works best) and either microwave or heat in oven until sweet potato is soft.
- Pour over egg mixture, sprinkle crumbled fetta and capsicum over the frittata evenly.
- Bake until set (should be around 10-15 mins).
Nutrition Facts : Calories 226.1, Fat 12.1, SaturatedFat 5.7, Cholesterol 299.1, Sodium 411.6, Carbohydrate 13.4, Fiber 1.8, Sugar 4.2, Protein 15.6
FRITTATA OF SWEET POTATOES, SWISS CHARD, PEPPERS AND ONIONS
Posted for safe keeping. I will be making this soon and will add my notes then. One of the best things you can do for your body is give it a substantial breakfast like an Italian-style flat omelet, or frittata. Frittatas are a great way to use leftovers, and they can be made ahead of time and easily packed for travel. As an added bonus, any of this versatile egg dish that's left from breakfast can be made into a tasty sandwich. The Culinary Institute of America's frittata uses nutrient-rich sweet potatoes, but you can make the dish your own by adding just about any ingredient you like.
Provided by Chicagoland Chef du
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Char the peppers on an open fire or under the broiler. Steam them for five minutes in a bag or covered bowl, and peel. Seed them, then cut into 1/4-inch strips.
- Prepare Swiss Chard: Both the leaves and the stems of Swiss chard are edible. When preparing the chard for this recipe, remove the stems from the leaves. Slice the stems into ¼-inch pieces and blanch separately from the leaves. The leaves may be cut into spoon-size pieces.
- Bake potatoes in the oven until they are tender, 20 to 30 minutes. Allow them to cool at room temperature. When the potatoes have cooled, peel them and cut into 1/4-inch slices.
- Beat eggs and egg whites and season with salt and black pepper.
- Heat half the oil in a large, 10-inch sauté pan. Add the onions and sauté until brown. Season onions with salt and pepper and allow them to cool.
- Return sauté pan to stove on medium heat, and add the remaining olive oil. Add a layer of potatoes, followed by 1/3 of the onions, peppers, prepared Swiss chard and parsley.
- Pour a third of the egg mixture over the vegetables. Repeat until all of the ingredients are in the pan. You may need to push the layers of the frittata down gently so that all of the ingredients are covered by the egg mixture.
- Place the pan in a 350°F oven for 20 to 25 minutes or until the eggs are all set and the top is golden brown.
- Slide onto a warm serving platter and let cool for five minutes. Slice and serve.
- Prep includes prep and stove top time. Cooking time is baking time.
Nutrition Facts : Calories 274.6, Fat 8.8, SaturatedFat 2, Cholesterol 155, Sodium 326.4, Carbohydrate 37.7, Fiber 6.3, Sugar 8.4, Protein 12.4
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- Position top oven rack in the center position and pre-heat oven to 350°F. Spray a medium-sized baking dish with non-stick cooking spray and set aside.
- Heat one tablespoon olive oil in a large skillet over medium heat. Add sweet potato, red pepper, onion, garlic powder, basil, and parsley. Season with salt and black pepper, to taste, and stir to combine.
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- Preheat oven to 425 degrees F. Toss sweet potatoes with 2 tablespoons olive oil on rimmed baking sheet and season with salt and pepper.
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- Heat the olive oil in an oven-safe 9-inch sauté pan or cast iron skillet, over medium heat. Add the chopped sweet potatoes and onion and sauté for 2 mins.
- Cover the pan and reduce heat to avoid browning too much the content. Continue to cook until the sweet potato is tender and cooked through, about 5 mins.
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