CREAMY SWEET POTATO POLENTA
Provided by Kardea Brown
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Add the sweet potatoes to a large pot, cover with water and add 1 tablespoon salt. Bring to a boil over medium-high heat and cook until the potatoes are easily pierced with a knife, 10 to 15 minutes. Drain and puree the potatoes in a food processor until smooth.
- Bring the heavy cream and 2 cups water to a simmer in a saucepan over medium heat. Slowly whisk in the polenta and garlic powder. Reduce the heat to low and continue to cook, stirring occasionally, until the polenta is smooth and cooked through, about 15 minutes. Stir in the sweet potato puree and cheese until well combined. Season with salt and pepper.
SWEET POTATO, AVOCADO & FETA MUFFINS
Use super-ripe avocados in this savoury bake, topped with crumbly cheese, sweet potato chunks and a scattering of mixed seeds
Provided by Cassie Best
Categories Lunch, Snack
Time 40m
Yield makes 9
Number Of Ingredients 13
Steps:
- Place the sweet potato in a heatproof bowl, cover with cling film and microwave on High for 8 mins, or until really soft. Leave to cool completely. Grease 9 holes of a muffin tin with a little oil (or line each hole with a square of baking parchment.)
- Chop 1/4 of the sweet potato into even smaller pieces and set aside. Place the sweet potato, avocado, almonds, polenta, maple syrup, eggs, baking powder, bicarb, milk and 1/4 tsp salt in the bowl of a food processor. Blend until completely smooth. Divide the mixture evenly between the muffin tin holes, then top with the reserved chopped sweet potato, feta, seeds and a dusting of paprika. Bake for 22 mins at 180C/160 fan/ gas mark 4, or until risen, browning on top and cooked through - check by inserting a skewer to the centre, it should come out dry. Cool in the tin for 5 mins, then transfer to a wire rack and cool completely. Store in a sealed container for up to 3 days.
Nutrition Facts : Calories 268 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
BEST SWEET POTATO MUFFINS
What started out as a botched-up pumpkin muffin recipe ended in these irresistible taste-of-autumn sweet potato muffins (a long story!).
Provided by cookiemommy
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
- Place sweet potatoes into the bowl of a food processor and add sugar, eggs, cinnamon, ginger, nutmeg, salt, allspice, and cloves. Process until smooth, about 30 seconds. Transfer to a mixing bowl and add milk, oil, baking powder, and baking soda. Mix thoroughly with a fork. Add flour and mix using a fork or spatula just until combined.
- Spray a large serving spoon and use to spoon batter into the prepared muffin cups until it reaches the top of each. Sprinkle with turbinado sugar.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let rest for 5 minutes; pop muffins out and transfer to a wire rack to cool.
Nutrition Facts : Calories 265.7 calories, Carbohydrate 46.1 g, Cholesterol 31.5 mg, Fat 7.6 g, Fiber 2 g, Protein 3.9 g, SaturatedFat 0.9 g, Sodium 188.8 mg, Sugar 27.1 g
SWEET POTATO POLENTA
This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe. I won't change the recipe, though...it seems that people like it the way it is. Enjoy!
Provided by Aunt Cookie
Categories Yam/Sweet Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring the heavy cream and water to a boil.
- Reduce heat to medium.
- Slowly add the cornmeal, stirring constantly.
- Cook over low heat for 15 minutes, stirring regularly.
- Add pureed sweet potato, brown sugar and cheese, combine well.
- Finish with a dab of butter and season with S+P.
ROSEMARY SWEET POTATO MUFFINS RECIPE BY TASTY
Here's what you need: olive oil, sweet potato, medium white onion, garlic, fresh rosemary, kosher salt, black pepper, nonstick cooking spray, whole wheat flour, baking powder, baking soda, sugar, large eggs, buttermilk, unsalted butter
Provided by Mercedes Sandoval
Categories Breakfast
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Heat a drizzle of olive oil in a large pan over medium heat until just shimmering. Add the sweet potato, onion, garlic, and rosemary. Season with salt and pepper. Cook, stirring occasionally, for 15 minutes, until the sweet potato is softened and browned. Remove from the heat and let cool.
- Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
- Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
- In a medium bowl, whisk together the eggs, buttermilk, and butter.
- Add the cooled sweet potato mixture to the egg mixture and stir to combine.
- Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix.
- Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
- Bake for 18 minutes, rotating the muffin tin halfway through baking, until browned on top and a toothpick inserted in the center of a muffin comes out clean.
- Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
- Enjoy!
- Nutrition, per muffin - Calories: 159, Total fat: 8 grams, Sodium: 393 mg, Total carbs: 18 grams, Dietary fiber: 3 grams, Sugars: 2 grams, Protein: 5 grams
Nutrition Facts : Calories 198 calories, Carbohydrate 24 grams, Fat 9 grams, Fiber 3 grams, Protein 6 grams, Sugar 3 grams
POLENTA SWEET POTATO FRIES WITH HERBY DIP
Looking for an easy snack or side dish? You won't go far wrong with these crunchy polenta sweet potato fries served with a delicious mint and coriander dip
Provided by Sophie Godwin - Cookery writer
Categories Side dish, Snack
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with the oil, smoked salt and polenta in a large bowl or ziplock bag, massaging them well to coat. Spread out onto two large baking trays, then roast for 45 mins until tender and crisp, turning the trays halfway so that the fries cook evenly.
- Meanwhile, blitz all the ingredients for the dip together with some seasoning to a smooth green sauce - this can be made in the morning and kept in the fridge. Serve alongside the sweet potato fries.
Nutrition Facts : Calories 339 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 24 grams sugar, Fiber 8 grams fiber, Protein 6 grams protein, Sodium 2.5 milligram of sodium
SWEET POTATO MUFFINS WITH PECAN STREUSEL
Delicious, fragrant muffins packed with the wholesome goodness of sweet potatoes and pecans.
Provided by Pam Cooking Spray
Categories Trusted Brands: Recipes and Tips
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. Spray 12-cup regular muffin pan with cooking spray; set aside. Pierce sweet potato with a fork 6 to 8 times; microwave on HIGH 5 minutes or until tender.
- Meanwhile, stir together 1/4 cup brown sugar, pecans and 1 tablespoon oil in small bowl until just moistened but still crumbly; set aside. In another small bowl stir together flour, remaining 1/2 cup brown sugar, baking powder, salt, cinnamon and nutmeg; set aside.
- Carefully scoop flesh of sweet potato in blender container; discard skin. Add almond milk, egg and remaining 4 tablespoons oil; blend until smooth. Add dry ingredients to blender and blend just until moistened, scraping down sides as needed.
- Divide batter evenly between prepared muffin cups. Sprinkle with pecan mixture. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove and serve warm or cool completely on wire rack.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 30.6 g, Cholesterol 15.5 mg, Fat 9.8 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 1.3 g, Sodium 205.3 mg, Sugar 14.7 g
POLENTA, CAPSICUM & SWEET POTATO MUFFINS
Recipe by go for your life extracted from the Herald Sun, a great low-fat savoury muffin, great to serve with soup or chilli.
Provided by Mandy
Categories Lunch/Snacks
Time 30m
Yield 10 muffins
Number Of Ingredients 9
Steps:
- Combine flour, polenta, chives, parsley, capsicum & sweet potato in a bowl.
- Mix the egg & milk together & add to the dry ingredients.
- Combine well and then spoon into lightly greased muffin pans.
- Bake at 200.C for approx 15-20 mins.
Nutrition Facts : Calories 93.1, Fat 1.1, SaturatedFat 0.4, Cholesterol 22.4, Sodium 114.3, Carbohydrate 17.7, Fiber 1.7, Sugar 2.8, Protein 3.2
More about "polenta capsicum sweet potato muffins recipes"
POLENTA, CAPSICUM AND SWEET-POTATO MUFFINS - YOURLIFECHOICES
From yourlifechoices.com.au
Estimated Reading Time 40 secs
CHEESY POLENTA MUFFINS WITH CHILLI AND SUNDRIED TOMATOES
From somebodyfeedseb.com
BAKED POLENTA & SWEET POTATOES - VEGGIECUREAN
From veggiecurean.com
SWEET POTATO MUFFINS RECIPE - PINCH OF YUM
From pinchofyum.com
POLENTA, CAPSICUM AND SWEET-POTATO MUFFINS | RECETTE MUFFIN, …
From pinterest.de
CHOCOLATE SWEET POTATO MUFFINS - THE LITTLEST CRUMB
From thelittlestcrumb.com
MOM'S MAYAN SWEET POTATO POLENTA BAKE - AMBITIOUS KITCHEN
From ambitiouskitchen.com
SWEET POLENTA MUFFINS WITH JAM - LION'S BREAD
From lionsbread.com
10 BEST POLENTA MUFFINS RECIPES | YUMMLY
From yummly.com
POLENTA, CAPSICUM AND SWEET-POTATO MUFFINS | MUFFINS …
From pinterest.ca
POLENTA, CAPSICUM AND SWEET-POTATO MUFFINS - HEALTHY …
From pinterest.ca
POLENTA, CAPSICUM AND SWEET-POTATO MUFFINS
From pachedlandtucker.blogspot.com
POLENTA AND SWEET POTATO MASH WITH MUSHROOM SAUCE
From createthatbody.com
10 BEST SWEET POLENTA RECIPES | YUMMLY
From yummly.com
THE BEST POLENTA BREAKFAST MUFFINS - MY VEGAN MINIMALIST
From myveganminimalist.com
SWEET POTATO POLENTA BITES WITH THYME-MARINATED MUSHROOMS
From karalydon.com
SWEET POTATO POLENTA BAKE - ANCIENT HARVEST
From ancientharvest.com
GIANT HERBED POLENTA, PROSCIUTTO & FETA SAVOURY MUFFINS
From omnomally.com
POLENTA, CAPSICUM AND SWEET-POTATO MUFFINS - HEALTHY RECIPES
From pinterest.com.au
PALEO SWEET POTATO MUFFINS - ERIN LIVES WHOLE
From erinliveswhole.com
SWEET POTATO & HERB SAVORY MUFFINS {VEGAN, GF, OIL-FREE}
From feastingonfruit.com
EASY SAVORY SWEET POTATO MUFFINS | RECIPE POCKET
From recipepocket.com
PARMESAN & POLENTA OVEN BAKED SWEET POTATO FRIES - THIS MESS IS …
From thismessisours.com
WARMING SWEET POTATO AND MUSHROOM POLENTA WITH TOMATOES
From annabelandgrace.com
SWEET POTATO MUFFINS {NO ADDED SUGAR!} - SIMPLY STACIE
From simplystacie.net
SWEET CORN POLENTA MUFFINS - A FORK AND A PENCIL
From aforkandapencil.com
POLENTA AND SWEET POTATO MASH WITH MUSHROOM SAUCE
From forksoverknives.com
SWEET POTATO POLENTA - SEASONLY CREATIONS
From seasonlycreations.com
SWEET POTATO-POLENTA GALETTES RECIPE - JACQUES PéPIN | FOOD
From foodandwine.com
SWEET POTATO MUFFINS | JAMIE OLIVER RECIPES
From jamieoliver.com
POLENTA MUFFINS - LINDYSEZ RECIPE
From lindysez.com
SWEET POTATO POLENTA - THE MISSING LOKNESS
From themissinglokness.com
BAKED SWEET POTATO POLENTA BITES - BELLY RUMBLES
From bellyrumbles.com
SWEET POTATO MUFFINS - BAKE FROM SCRATCH
From bakefromscratch.com
SPICY SAUSAGE AND SWEET POTATO HASH OVER CREAMY POLENTA
From tastykitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love