Savory Sweet Potatoes Recipes

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SAVORY TWICE BAKED SWEET POTATOES



Savory Twice Baked Sweet Potatoes image

These twice baked tubers are both sweet and spicy.

Provided by Andrea

Categories     Side Dish     Vegetables     Sweet Potatoes

Yield 4

Number Of Ingredients 13

6 sweet potatoes
¼ cup butter
1 small onion, minced
1 tablespoon packed brown sugar
¾ tablespoon orange zest
¾ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
⅛ teaspoon ground allspice
¼ cup sour cream
2 tablespoons chopped fresh cilantro
2 egg whites

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place potatoes on baking sheet and bake until just softened, about 1 hour. Allow to cool for 15 minutes.
  • Slice off 1/2 inch lengthwise from tops of potatoes. Scoop out pulp, leaving 1/4 inch thick shells. Reserve 4 shells; discard remaining 2. Mash pulp.
  • In a small skillet, melt butter over medium heat. Add onion; cook until softened, about 8 minutes. Add brown sugar, zest, salt, cumin, cinnamon, pepper and allspice. Cook until sugar melts, about 2-3 minutes.
  • Combine onion mixture with mashed sweet potatoes. Stir in sour cream and cilantro.
  • In bowl with mixer on high speed, beat egg whites until soft peaks form. Gently fold whites into sweet potato mixture.
  • Spoon or pipe mixture back into shells. Place on baking sheets; bake until filling is just set and tops begin to brown, about 15 to 20 minutes.

Nutrition Facts : Calories 334.9 calories, Carbohydrate 46.5 g, Cholesterol 36.8 mg, Fat 14.7 g, Fiber 6.6 g, Protein 5.9 g, SaturatedFat 9.2 g, Sodium 663.4 mg, Sugar 12.8 g

FLUFFY BAKED SWEET POTATOES



Fluffy Baked Sweet Potatoes image

The easiest way to enjoy a sweet potato: Bake it. Butter, coarse salt, and cracked pepper flavor this potato, but the flesh takes well to many toppings, including sage butter and goat cheese or pecans, cinnamon, and brown sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 2

4 small (7 1/2 ounces each) sweet potatoes, scrubbed well
Classic, Savory, or Sweet Topping

Steps:

  • Preheat oven to 400 degrees. Place potatoes directly on middle rack, lining lower rack with foil. Bake until tender, 45 to 50 minutes. Slit potatoes lengthwise, and open. Fluff with a fork, and add topping.
  • Classic Topping: Divide 1/2 cup sour cream or creme fraiche among potatoes. Crumble 4 slices cooked bacon and sprinkle 2 tablespoons chopped chives over tops. Season with coarse salt and freshly ground pepper.
  • Savory Topping: Melt 1/4 cup unsalted butter over medium heat, swirling pan, until just beginning to brown. Swirl in 1 tablespoon chopped fresh sage. Divide sage butter and 2 ounces crumbled goat cheese among potatoes. Season with coarse salt and cayenne pepper.
  • Sweet Topping: Combine 1/2 cup toasted, chopped pecans, 1/4 cup unsalted butter, 1/4 cup packed brown sugar, and 1 teaspoon cinnamon. Divide among potatoes. Season with coarse salt.

SAVORY SWEET POTATOES



Savory Sweet Potatoes image

A great way to serve sweet potatoes! The spices balances out the natural sweetness of the potato. Serve with Southwestern Turkey Burger.

Provided by KelBel

Categories     Yam/Sweet Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs sweet potatoes
2 tablespoons olive oil
1 teaspoon garlic, chopped
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon cumin

Steps:

  • Preheat oven to 450.
  • Scrub the potatoes if leaving the skins on or peel. Cut sweet potato into wedges (about 8 wedges per potato).
  • Place potatoes in gallon ziploc bag or large bowl and add remaining ingredients.
  • Coat potatoes evenly with oil and spices. Place in single layer on baking sheet.
  • Bake for 15 minutes. Turn over and bake another 10-15 minutes.
  • Serve with mayo or ketchup for dipping.

Nutrition Facts : Calories 211.3, Fat 7.1, SaturatedFat 1, Sodium 394.9, Carbohydrate 35.2, Fiber 5.5, Sugar 7.2, Protein 2.9

SIMPLE SAVORY MASHED SWEET POTATOES



Simple Savory Mashed Sweet Potatoes image

These simply mashed sweet potatoes taste so good it's hard to stop eating them! It's amazing what just a little butter, sour cream and a few scallions can do without all the frills we usually add. Then again, the beautiful sweet potato doesn't need much help. These make a wonderful addition to a hearty meal and pair well with most meats, especially pork. I pre-bake the potatoes in the oven because I think they have the best flavor, but I included steps for cooking them in the microwave as well. The dish will take from 25 minutes using the microwave to 65 minutes using the oven, not counting the cooling period post cooking.

Provided by ninja

Categories     Yam/Sweet Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

2 1/2 lbs sweet potatoes (about 4)
2 tablespoons unsalted butter
1/2 cup chopped green onion, some set aside for topping (about 4)
salt, to taste
fresh ground black pepper, to taste
1/2 cup sour cream

Steps:

  • Wash and scrub the sweet potatoes; pat dry.
  • To bake the sweet potatoes, preheat the oven to 400 degrees F. Place pricked potatoes on a foil-lined baking pan to catch any juices that leak, then into the preheated oven and cook for 45 minutes, or until the potatoes are fully cooked and tender, up to 1 hour.
  • To cook the sweet potatoes more quickly, carefully prick each sweet potato about 6 times, place in microwave oven on a paper towel and cook on High 15 to 17 minutes, or until a knife is easily inserted into center of potatoes.
  • When cool enough to handle, remove skin and any dark spots from potatoes. In a medium bowl, mash potatoes with butter and season with salt and pepper. Stir in sour cream and scallions until well mixed. Serve immediately sprinkled with reserved green onions on top.

Nutrition Facts : Calories 236.3, Fat 7.7, SaturatedFat 4.7, Cholesterol 20.1, Sodium 121.2, Carbohydrate 39.2, Fiber 5.9, Sugar 8.8, Protein 3.6

SWEET AND SAVORY SWEET POTATO CASSEROLE RECIPE BY TASTY



Sweet And Savory Sweet Potato Casserole Recipe by Tasty image

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

6 lb sweet potato, peeled and chopped
2 tablespoons kosher salt, divided
½ cup unsalted butter, 1 stick, room temperature
1 cup milk
3 large eggs
6 raw sweet potatoes, 2-inch (5-cm) square slices
3 tablespoons brown sugar
1 teaspoon cinnamon
½ teaspoon ground nutmeg
1 teaspoon vanilla extract
2 tablespoons green onion, chopped
2 cloves garlic, minced
½ teaspoon black pepper
3 tablespoons unsalted butter
¼ cup brown sugar
3 tablespoons all-purpose flour
½ cup crushed pecans
20 large marshmallows, halved crosswise
1 cup bread crumbs
1 teaspoon kosher salt
½ teaspoon black pepper
¼ cup bacon bits
1 tablespoon olive oil
green onion, sliced, for garnish

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

SAVORY SWEET POTATO CASSEROLE RECIPE BY TASTY



Savory Sweet Potato Casserole Recipe by Tasty image

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

3 lb Kroger Sweet Potatoes
6 slices bacon
1 small yellow onion, chopped
½ teaspoon fresh thyme, chopped
½ teaspoon fresh rosemary, chopped
⅓ cup kroger heavy whipping cream
1 large egg
¾ teaspoon kosher salt
freshly ground black pepper, to taste
1 cup shredded gruyère cheese
2 tablespoons unsalted butter
1 ½ cups crumbled herb stuffing
1 teaspoon fresh thyme, for garnish

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!

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