FEEL GOOD SWEET POTATO STEW
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat a large saucepan over medium heat and add the oil. When hot, add the garlic and onions and cook until beginning to soften, about 2 minutes. Add the potatoes, turmeric, coriander and pepper and cook for 2 minutes. Add the crushed tomatoes, beans, coconut milk, vegetable stock and nuts and bring to a simmer. Cook until the potatoes are tender and the liquid thickens, 20 to 30 minutes. Taste and season with salt if needed.
- Serve the stew in bowls with lime wedges for squeezing. Garnish with cilantro and hot sauce if using.
SAVORY SAUSAGE AND SWEET POTATO STEW
This stew really warms the soul. I cannot wait until winter comes so that I can have a pot of this simmering on the stove. Delicious served with corn bread or corn muffins
Provided by cervantesbrandi
Categories Yam/Sweet Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Brown the sausage and onions in a stock pot. Add in the garlic and stir for 2 minutes or until fragrant.
- Add in sweet potatoes, tomatoes, beef bouillon powder tomato sauce, thyme sprigs, oregano and water. Bring mixture to a low boil and cover cooking for 30 minutes.
- Add in the spinach, salt and pepper to taste and cover cooking for an additional 2 minutes.
- Ladle in large shallow bowls and serve with corn bread or corn muffins.
- Enjoy!
Nutrition Facts : Calories 551.6, Fat 32, SaturatedFat 11, Cholesterol 64.7, Sodium 2243.3, Carbohydrate 40.7, Fiber 8.6, Sugar 14.5, Protein 28.8
SAVORY SWEET POTATO STEW
Oh so rich, creamy, and delicious on a cold winter night! I found this recipe in BHG magazine, modified slightly and am posting here for safekeeping. Full recipe is a big pot of soup - I halve the recipe to make 4 very healthy portions of stew. Prep note: if the peanut/coconut cream is something you are unsure about (or if you have a picky eater) I would suggest pulling a sampling of the stew prior to adding and test for yourself and your family. I absolutely think it is what makes the dish special, however my BF doesn't like, so his serving is separated out prior to my adding in the cream mixture (and then I, of course, decrease the amount of peanut/coconut cream that I'm adding to the main pot).
Provided by FolkDiva
Categories Yam/Sweet Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil (or butter) in a large pot or Dutch oven over medium heat.
- Add pepper, onion, garlic, ginger, allspice and cayenne pepper (if using) and saute for 5-7 minutes. Garlic and ginger should become quite fragrant and the onions and peppers slightly tender.
- Add potatoes, broth and tomato paste to the pot. Stir to incorporate the tomato paste. Bring to a boil.
- Immediatly reduce heat to low, cover and simmer for 40-45 minutes. Adjust heat as necessary to maintain a gentle simmer. Avoid over-stirring as this can break down the potatoes more than desired.
- Wisk together the coconut milk and natural peanut butter until smooth and creamy. Stir into the stew and simmer for an additional 5 minutes.
- Ladle into bowls and enjoy! This stew is wonderful on it's own or paired with grilled cheese sandwiches or grilled peanut butter sandwiches!
Nutrition Facts : Calories 458.5, Fat 30.7, SaturatedFat 13.1, Sodium 246.5, Carbohydrate 40, Fiber 7.4, Sugar 12.4, Protein 12.6
SAVORY SWEET POTATO CASSEROLE RECIPE BY TASTY
Here's what you need: Kroger Sweet Potatoes, bacon, small yellow onion, fresh thyme, fresh rosemary, kroger heavy whipping cream, large egg, kosher salt, freshly ground black pepper, shredded gruyère cheese, unsalted butter, crumbled herb stuffing, fresh thyme
Provided by Kroger
Yield 9 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F (220°C).
- Place the sweet potatoes on a baking sheet and poke each one a few times with a fork. Bake for 40-50 minutes, or until very soft. Remove from the oven and let cool until easy to handle. Reduce the oven temperature to 350°F (180°F).
- Meanwhile, cook the bacon in a medium skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain.
- Pour out all but 2 tablespoons of bacon grease from the skillet. Add the onion to the skillet and cook over medium heat for about 5 minutes, or until soft and translucent. Add the thyme and rosemary, and cook, stirring, until fragrant, about 1 minute. Remove the pan from the heat and let the onions cool slightly.
- Scoop the flesh of the sweet potatoes into a large bowl, discarding the skins. Add the cream, egg, salt, and pepper, and stir to combine. Add the onions and Gruyère cheese, and stir to incorporate.
- Transfer the sweet potato mixture to a 9-inch square glass baking dish.
- Make the topping: In the same skillet, melt the butter over medium heat. Add the stuffing and stir until warmed through and slightly toasted, about 2 minutes.
- Sprinkle the crumbled stuffing evenly over the sweet potatoes. Crumble the bacon and evenly sprinkle on top.
- Cover the baking dish with foil and bake for 30 minutes, until heated through. If desired, remove the foil and broil on high until the topping is lightly browned, 1-2 minutes. Keep an eye on the casserole so it does not burn.
- Remove the casserole from the oven and garnish with fresh thyme. Let cool for about 10 minutes before serving.
- Enjoy!
SWEET POTATO STEW
Beef broth and herbs complement the sweet potatoes' subtle sweetness in this hearty stew that's perfect for fall. - Helen Vail, Glenside, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring broth to a boil. Crumble beef into broth. Cook, covered, for 3 minutes, stirring occasionally. Add remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, until meat is no longer pink and potatoes are tender, about 15 minutes.
Nutrition Facts : Calories 265 calories, Fat 7g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 532mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
SWEET AND SAVORY SWEET POTATO CASSEROLE RECIPE BY TASTY
Here's what you need: sweet potato, kosher salt, unsalted butter, milk, large eggs, raw sweet potatoes, brown sugar, cinnamon, ground nutmeg, vanilla extract, green onion, garlic, black pepper, unsalted butter, brown sugar, all-purpose flour, crushed pecans, large marshmallows, bread crumbs, kosher salt, black pepper, bacon bits, olive oil, green onion
Provided by Scott Loitsch
Categories Sides
Yield 12 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 375˚F (190˚C).
- Add the chopped sweet potatoes and 1 tablespoon of salt to a large pot of cold water. Bring to a boil and cook for 15 minutes, or until very tender. Drain and let cool slightly.
- Transfer the sweet potatoes to a large bowl. Add the butter, remaining tablespoon of salt, the milk, and eggs. Mix with an electric hand mixer until the potatoes are mashed and everything is well incorporated.
- Transfer half of the sweet potatoes to another large bowl.
- Make the sweet base: To a bowl, add the brown sugar, cinnamon, nutmeg, and vanilla. Mix well to combine.
- Make the savory base: To the other bowl, add the green onions, garlic, and pepper. Mix well to combine.
- Spread the sweet base in one side of a 9x13-inch (23x33-cm) baking dish. Press the uncooked sweet potato slices against the exposed side of the sweet base as a divider, then spread the savory base in the other side of the pan.
- Make the sweet topping: In a small bowl, combine the butter, brown sugar, flour, and pecans, and mix until crumbly. Sprinkle over the sweet base.
- Make the savory topping: In another small bowl, combine bread crumbs, salt, pepper, bacon bits, and oil, and stir to combine. Sprinkle the crumbs over the savory base.
- Bake the sweet potato casserole for 20-25 minutes, or until golden brown.
- Remove the casserole from oven and top the sweet side with the halved marshmallows, cut-side down.
- Return to the oven and broil on high for 1-2 minutes, or until the marshmallows are golden brown and toasted.
- Remove the casserole from the oven and sprinkle the savory side with green onions.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 543 calories, Carbohydrate 93 grams, Fat 15 grams, Fiber 11 grams, Protein 11 grams, Sugar 32 grams
SWEET POTATO STEW
Provided by Michael Symon : Food Network
Time 35m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Place a saucepot over medium-high heat and add the coconut oil. Add the sweet potatoes with a pinch of salt and cook until they begin to brown and soften, about 3 minutes. Reduce the heat to medium-low and then add the onions, poblano, garlic, coriander, chili flakes and ginger. Cook until the onions soften and the mixture is very fragrant, 3 to 5 minutes. Stir in the vegetable stock, coconut milk and chickpeas and bring to a simmer. Cook, stirring occasionally, until the sweet potatoes are completely tender and the liquid has reduced slightly and has thickened, about 15 minutes. Stir in the cilantro and serve with a squeeze of lime on top.
SWEET-POTATO STEW
Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here are some more creative options to try.
Provided by Mark Bittman
Categories dinner, soups and stews, appetizer
Time 15m
Number Of Ingredients 9
Steps:
- Saute 1 pound cubed sweet potatoes, a peeled and cubed apple, chopped onion, minced chili (dried or fresh) and minced ginger, along with a sprinkle of curry powder in a large saucepan until the onion is soft, 5 or 6 minutes.
- Add coconut milk thinned with vegetable stock or water to about halfway up the sides of the mixture; cook until soft, then mash about half of the mixture.
- Garnish with chopped peanuts and cilantro and serve.
SAVORY SWEET POTATO CASSEROLE
Delicious and vegetarian savory sweet potato casserole.
Provided by Cynthia_033
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
- Arrange 1/3 of the sweet potato slices in the bottom of the prepared baking dish. Spread 1/2 of the broccoli over top and sprinkle with 1/2 cup Cheddar cheese. Repeat layers once more. Layer remaining sweet potatoes on top.
- Melt butter in a saucepan over medium heat. Whisk in flour and thyme; cook and stir for 1 minute. Whisk in hot milk, a little at a time, until mixture begins to boil. Cook and stir until sauce thickens. Remove from the heat and season with salt and pepper and evenly pour sauce over top and sides of the casserole. Sprinkle remaining 1/2 cup Cheddar over top.
- Bake in the preheated oven until lightly browned, about 45 minutes. Cover with foil and bake until bubbly and sweet potatoes are tender, 20 minutes more.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 333 calories, Carbohydrate 27.3 g, Cholesterol 58 mg, Fat 19.1 g, Fiber 4.2 g, Protein 14.3 g, SaturatedFat 12 g, Sodium 351.3 mg, Sugar 7.9 g
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