Outta Sight Sweet Potato Turnovers Recipes

LOADED SWEET POTATO NACHOS

Loaded Sweet Potato Nachos image

Provided by Aaron McCargo Jr.

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

Canola oil, for frying
2 large sweet potatoes, thinly sliced on a mandoline
Salt and freshly ground black pepper
2 tablespoons grapeseed oil
1 1/2 pounds ground beef
1 onion, diced
1 tablespoon minced garlic
1 tablespoon tomato paste
3 chipotles, minced
1 1/2 cups, favorite BBQ sauce, plus some for drizzling
2 cups grated smoked Gouda
3 red jalapenos, sliced
1 bunch scallions, sliced

Steps:

Preheat the oven to broil. Preheat a deep-fryer or heavy-bottomed pot, with enough canola oil to come halfway up the sides of the pot, to 325 degrees F.
Working in batches, deep-fry the sweet potatoes until crisp, about 5 to 7 minutes. Remove from fryer to a paper towel lined platter and season with salt and pepper, to taste. Set aside.
Add the grapeseed oil to a large saute pan over medium-high heat. Add meat and brown it until almost cooked through, about for 3 to 4 minutes. Add the onion and garlic and cook until softened, about 2 to 3 minutes. Add the tomato paste, chipotles, and salt and pepper, to taste. Stir several times to incorporate. Add the BBQ sauce, bring to a simmer and cook for an additional 5 to 6 minutes. Remove from the heat.
To assemble nachos:
Using 2 oven-proof platters, lay some sweet potato chips on each platter. Top the potatoes with some meat, cheese, and jalapenos. Repeat the layers with the remaining ingredients, except for a handful of jalapenos. Broil until the cheese melts, about 3 to 4 minutes. Remove the platters from the broiler and top them with the remaining jalapenos, a drizzle of BBQ sauce and the scallions. Serve.

SWEET POTATO TURNOVERS

Sweet Potato Turnovers image

"My family refused to eat sweet potatoes as a side dish, so I decided to serve them in tempting turnovers," remarks Doreen Kelly of Roslyn, Pennsylvania.

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

FILLING:
2 cups mashed sweet potatoes (without added milk and butter)
1 can (20 ounces) crushed pineapple, drained
1-1/4 cups sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 teaspoon each ground ginger, allspice and cinnamon
PASTRY:
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter-flavored shortening
5 to 6 tablespoons cold water
Milk and additional sugar

Steps:

In a large saucepan, combine filling ingredients. Cook over medium-low heat for 12 minutes or until thickened, stirring occasionally. Cool. , For pastry, combine the flour, baking powder and salt in a bowl. Cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. , Divide into 12 portions. On a floured surface, roll each portion into a 6-in. circle. Spoon 1/4 to 1/3 cup filling on half of each circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. , Place on greased baking sheets. Brush with milk and sprinkle with sugar. Cut slits in top. Bake at 425° for 15-20 minutes or until golden brown.

Nutrition Facts :

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