ROASTED SWEET POTATOES AND APPLES
Provided by Anne Burrell
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, toss the sweet potatoes generously with some olive oil, salt, cinnamon and cayenne. Lay the sweet potatoes out on a sheet tray, place them in the oven and roast until they are very soft and mushy, 30 to 35 minutes.
- Peel the apples and cut into 1-inch dice. Toss the apples with the lemon juice, some olive oil, salt and the rosemary. Lay them out on a sheet tray and place in the oven during the last 15 minutes of the cooking time for the sweet potatoes. When done, the apples should be soft and cooked through but still hold their shape. Sprinkle the walnuts over the apples during the last 5 minutes in the oven.
- Transfer the sweet potatoes to a large bowl and coarsely mash them with a potato masher. Stir in the cooked apples and walnuts. Taste and adjust the seasoning if needed.
- Serve immediately or keep in a warm oven and serve hot.
ROASTED BUTTERNUT SQUASH, GARLIC, AND APPLE SOUP
Butternut squash, sweet potato, carrot, and garlic roasted in large pieces and then added to onion, celery, apple, and vegetable broth. Immersion blender does the trick for thickening without adding fat. Use curry powder in place of cayenne if you prefer more savory flavors than spicy. Apple juice can also be used in place of cider, and chicken broth in place of vegetable.
Provided by Nancy A.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
- Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.
- Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
- Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
- Pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
- Stir squash, carrot, sweet potato, and garlic to the pot. Blend soup with an immersion blender until smooth.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 44.5 g, Fat 4.9 g, Fiber 8.7 g, Protein 3.8 g, SaturatedFat 0.7 g, Sodium 277.7 mg, Sugar 15.8 g
ROASTED SWEET POTATO SOUP
I like to serve this golden soup from my great-grandmother at holiday dinners. Not only is it a great first course, it's also a satisfying meal for my vegetarian friends.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (about 2 quarts).
Number Of Ingredients 8
Steps:
- Place sweet potatoes and onions in separate greased 15x10x1-in. baking pans. Bake, uncovered, at 425° for 15 minutes, stirring once., Meanwhile, combine 1/2 cup broth, soy sauce, maple syrup and garlic; drizzle over onions and toss to coat. Bake potatoes and onions 15-20 minutes longer or until tender., In a blender, cover and process potatoes and remaining broth in batches until smooth. Transfer mixture to a Dutch oven; add onion mixture and pepper. Heat through. Garnish with pumpkin seeds if desired.
Nutrition Facts : Calories 107 calories, Fat 0 fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 618mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED SWEET POTATO & APPLE SOUP
Savory with a touch of sweetness, this fall soup is sure to keep the chill away. Serve it as a starter or paired with a grilled sandwich for lunch or a light dinner. -Lisa Kalmbach, Papillion, Nebraska
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place sweet potatoes, onion, apple and garlic cloves in a greased 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 40-45 minutes or until very tender, stirring occasionally., Cool slightly. Process in batches in a blender with broth until smooth. Transfer to a large saucepan. Stir in salt and pepper; heat through, stirring occasionally. If desired, serve with sour cream.
Nutrition Facts :
QUICK APPLE AND SWEET POTATO SOUP
Provided by Sunny Anderson
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a large pot over medium heat add the butter and olive oil. Add the celery, onion, and thyme. Season with salt and pepper, then stir while cooking until the onions and celery are tender. Add the garlic, cinnamon, allspice, and cumin. Stir and cook until fragrant, about 5 minutes. Add the sweet potatoes and apples stirring to coat them with the contents of the pot. Add the vegetable stock and apple cider and then cover. Simmer for 20 to 25 minutes or until tender.
- In batches, carefully puree the contents of the pot in a blender or use an immersion blender. Taste and season with salt. Serve warm or chilled.
- When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
CURRIED SWEET POTATO, CARROT, AND APPLE SOUP
Great spicy and savory vegetarian sweet potato soup! Keeps well, and the flavors improve overnight in the fridge. It can be eaten hot or chilled.
Provided by emccabe
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix sweet potatoes, carrots, apples, and onion together in a large baking dish. Drizzle with oil and toss to coat. Stir in curry powder, garlic salt, and pepper. Cover with foil.
- Roast in the preheated oven for 20 minutes. Remove foil and roast until vegetables are tender, another 10 minutes. Remove from the oven and allow to cool, about 10 minutes.
- Transfer vegetables to a pot and mash or puree with an immersion blender. Stir in milk, ginger, and lemon juice. Bring to a simmer and cook for 20 minutes.
- Serve warm with crumbled goat cheese.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 46.3 g, Cholesterol 5.2 mg, Fat 5.1 g, Fiber 7.8 g, Protein 7.9 g, SaturatedFat 1.4 g, Sodium 1093.3 mg, Sugar 20.9 g
ROASTED SWEET POTATO SOUP WITH CURRIED APPLES
Get that creamy feeling without having to reach for the heavy cream with velvety sweet potatoes offset by tart apples and fragrant curry powder.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h50m
Yield Makes 6 cups
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and roast for 1 hour, turning once, or until potatoes are very soft. When cool enough to handle, scoop cooked potato out of the skins. Discard skins.
- Meanwhile, in a 5-quart Dutch oven or large soup pot, heat oil over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, about 20 minutes. Add bell pepper, jalapenos, and garlic; cook for 5 minutes. Add sherry (if using), sweet potato, and broth; stir to combine. Bring to a boil, reduce to a simmer, and cook for 20 minutes, until flavors have blended.
- Working in batches, puree soup in a blender. Combine batches in a clean pot. The soup should be thick. (If you prefer a thinner soup, add water or a little more broth.) Taste and adjust seasoning.
- In a small saucepan over medium heat, bring vinegar, honey, and curry powder to a boil. Add apple; stir for 1 minute and remove from heat. To serve, ladle the soup into warm bowls, add a spoonful of apples, a spoonful of yogurt, and a sprinkle of mint.
Nutrition Facts : Calories 285 g, Fat 8 g, Protein 7 g
SPICY ROASTED SWEET POTATO SOUP WITH CURRIED APPLES
For this recipe, use a crisp, fiber-packed apple like Lady Apple, Cortland, or Gala. The roasted sweet potatoes are loaded with beta-carotene.
Provided by sofie-a-toast
Categories Yam/Sweet Potato
Time 36m
Yield 6 cups
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and roast for 1 hour, turning once, or until potatoes are very soft. When cool enough to handle, scoop cooked potato out of the skins. Discard skins.
- Meanwhile, in a 5-quart Dutch oven or large soup pot, heat oil over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, about 20 minutes. Add bell pepper, jalapenos, and garlic; cook for 5 minutes. Add sherry (if using), sweet potato, and broth; stir to combine. Bring to a boil, reduce to a simmer, and cook for 20 minutes, until flavors have blended.
- Working in batches, puree soup in a blender. Combine batches in a clean pot. The soup should be thick. (If you prefer a thinner soup, add water or a little more broth.) Taste and adjust seasoning.
- In a small saucepan over medium heat, bring vinegar, honey, and curry powder to a boil. Add apple; stir for 1 minute and remove from heat. To serve, ladle the soup into warm bowls, add a spoonful of apples, a spoonful of yogurt, and a sprinkle of mint.
Nutrition Facts : Calories 243.3, Fat 5.1, SaturatedFat 0.9, Cholesterol 1.3, Sodium 111.7, Carbohydrate 46.8, Fiber 7.3, Sugar 13.7, Protein 4
ROASTED APPLE, ONION, AND POTATO SOUP
Roasting the apples brings out their natural sweetness while adding a smoky flavor to this soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Toast the fennel seeds in a small dry skillet over medium heat, shaking, until aromatic. Transfer the toasted seeds to a spice mill, and grind to a fine powder. Reserve 1 1/2 teaspoons of the ground fennel. (Any remaining ground fennel may be saved in an airtight container.)
- Heat oven to 450 degrees with rack in center. Spray a 9 by 12 3/4 by 2 1/2-inch roasting pan with cooking spray. Arrange the onions and the potatoes in pan. Core 2 apples, and add to pan. Spray onions, potatoes, and apples with cooking spray, and sprinkle with the cumin, reserved fennel, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast 25 minutes. Remove apples from pan, and let cool. Using a spatula, turn vegetables over, and continue to roast, 25 to 40 minutes, or until onions are tender when pierced with a knife.
- Set aside 2 cooked potato quarters and 2 cooked onion quarters; cut into bitesize chunks, and reserve. Transfer remaining onions and potatoes to a food processor. Add 1/2 cup of chicken stock to pan; place over medium-high heat. Scrape up any cooked-on bits with a wooden spoon, and add the warm liquid to food processor. Add 1 1/2 cups stock to processor. Puree until smooth. Transfer puree to a stockpot. Remove peel from 2 cooked apples. Add the flesh to food processor. Add 1 1/2 cups stock, and puree until smooth. Transfer to the stockpot, stir, and warm over medium heat. (If soup is too thick, add the remaining 1/2 cup stock, and warm.) Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Meanwhile, peel and core the remaining apple; cut into 1/2-inch chunks. Spray a skillet with cooking spray. Cook over medium high heat, 8 to 12 minutes, until chunks are golden brown.
- To serve, add apple, potato, and onion chunks to soup, and warm over medium heat. Season to taste. Sprinkle with tarragon.
Nutrition Facts : Calories 173 g, Cholesterol 1 g, Fat 1 g, Fiber 5 g, Protein 6 g, Sodium 538 g
ROASTED APPLES AND SWEET POTATOES
Looking for an alternative to baked sweet potatoes, I found this wonderful recipe in Southern Living magazine. It is a great side dish for pork or Thanksgiving dinner. The hint of orange really adds some zest(no pun intended) to these everyday ingredients. If you prefer your apples crisp rather than tender, you can bake them for a little less time.
Provided by karenandmickeydorman
Categories Yam/Sweet Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut peeled sweet potatoes into 1-inch cubes. Cut peeled apples into 1/2-inch-thick slices.
- Stir together melted butter, brown sugar, and grated orange rind in a large zip-top plastic freezer bag until blended. Add cubed sweet potatoes and sliced apples. Seal bag, and toss to coat.
- Place potato mixture in a single layer in a lightly greased aluminum foil-lined 15 x 10 inch jellyroll pan. Sprinkle with salt and pepper.
- Bake at 400 degrees for 30 - 35 minutes or until potatoes and apples are tender and lightly browned.
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