Southwestern Sweet Potato Sauté Recipes

SOUTHWESTERN SWEET POTATOES

Steps:

• Chop sweet potatoes into 1/4" half rounds and place in preheated 425 degree oven for 25 minutes, or until mostly tender.
• Alternatively, you can microwave the sweet potatoes to cook them more quickly. Microwave on high for 3-5 minutes, until mostly tender.
• Add cooking oil to a 12" non-stick saute pan and add chopped sweet potatoes, poblanos, onion, and seasonings.
• Saute for 5 minutes, or until onions and peppers are tender.

SOUTHWESTERN SWEET-POTATO GRATIN

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13- inch baking dish; set aside. Toss potatoes with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Arrange half of potatoes in buttered dish, overlapping slices. Sprinkle with half of each cheese. Top with onion.
• Stir chipotle (if desired) into stock; drizzle over onion. Sprinkle with half the cilantro. Top with remaining potatoes; sprinkle with remaining cheeses and cilantro. Scatter chips on top.
• Cover with foil; bake 30 minutes. Remove foil; bake until very tender and top is well browned, about 30 minutes more. Let cool slightly before serving. Serve with limes, and with crema, if desired.

STUFFED SOUTHWESTERN SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees. Wash the sweet potatoes, scrubbing them well to remove any dirt or soil. With a fork, prick the sweet potatoes. Place on the oven rack; bake about 45 minutes, or until a knife inserted in the center goes in easily. Remove the potatoes from the oven.
• Carefully cut off 1/3 of each potato lengthwise. Scoop out and remove the pulp from the potato, leaving a 1/4-inch-thick shell. Scoop out all pulp from the potato tops, and discard the tops.
• In a large bowl, mix well the potato pulp, butter, salt, smoked chicken and cayenne. Fill the potato shells with the hot mixture, mounding it slightly. Serve immediately.

SOUTHWESTERN SWEET POTATO SAUTé

Steps:

• 1. Coarsely grate the sweet potatoes, preferably using the grating disk of a food processor. (You should have about 5 cups.)
• 2. Heat the oil in a large skillet over high heat until hot. Reduce the heat to medium-high; add the sweet potatoes and cumin and sauté, stirring constantly, until the potatoes are almost tender, 3 to 5 minutes. Add the chipotle, pepitas, and salt and pepper to taste. Cook for 2 minutes more or until the sweet potatoes are tender.

SOUTHWESTERN SALTY SWEET POTATOES TO CRY FOR!

Steps:

• Preheat your oven to 425.
• Put sweet potato chunks into a large bowl, add oil and mix to cover well.
• In a small bowl or cup mix all the spices and the salt together and stir until well blended.
• Sprinkle the sweet potaoes with this mixture and mix until all the potatoes are well covered.
• Turn onto a cookie sheet and spread out evenly.
• Bake on the lowest rack in your oven for about 20 minutes.
• Serve warm.
• Which won't be a problem as they'll all be gone way before they could get cold!

SOUTHWESTERN SWEET POTATO NOODLE BOWLS

Steps:

• For the sauce: Combine the first 7 ingredients in the food processor, pulse until completely smooth. Transfer to a jar. (There will be plenty of the avocado dressing leftover to use as a dip or spread.).
• For the salad: In a large bowl, toss the tomatoes, herbs and greens together. Squeeze lime on top and set aside.
• Run the sweet potato through the spiralizer to make noodles, or use a vegetable peeler to turn it into ribbons.
• Heat 1 teaspoon of the oil in a frying pan over medium heat, then lightly sauté the noodles for 2-3 minutes or until slightly softened. Transfer the sweet potato noodles to the bowl of greens and tomatoes.
• Without cleaning the pan, heat the remaining oil. Toss in the black beans, cayenne and coriander, and stir fry until warm. Add to the sweet potato noodle mixture. Stir everything in the bowl well to combine. Either add the avocado sauce and toss to coat at this point, or plate the salad and drizzle the sauce on top. Serve with sliced avocado, green onion and lime wedges if desired.

SOUTHWESTERN SWEET POTATO TOAST RECIPE BY TASTY

Steps:

• Cut the sweet potato lengthwise into slices, about ¼ inch (6 mm) thick.
• Place the slices in the toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast again. Depending on the strength of your toaster and your preferences, you may need to toast once more. Remove the slices from the toaster and let cool enough to handle.
• Mash the avocado. Add salt and pepper to taste and mix until well-combined.
• Spread the mashed avocado evenly across the sweet potato toast and top with corn salsa. Drizzle with hot sauce.
• Enjoy!