SOUTHWESTERN SWEET POTATOES
Southwestern sweet potatoes are a perfect side dish when you are craving bold flavors, yet want something effortless to prepare.
Provided by Fox Valley Foodie
Categories Side Dish
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 159 kcal, Carbohydrate 32 g, Protein 2 g, Fat 2 g, Sodium 280 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
SOUTHWESTERN SWEET POTATO STEW
This hearty Southwestern-inspired stew may take a while in your slow cooker, but it's so worth it! Full of sweet potatoes, black beans, and hominy, it will satisfy your tastebuds and keep you full for hours.
Provided by EatingWell Test Kitchen
Categories Low-Calorie Slow-Cooker Stew Recipes
Time 10h15m
Number Of Ingredients 14
Steps:
- Combine vegetable broth, the water, sweet potatoes, onion, garlic, oregano, chili powder, cumin, and salt in a 3 1/2- or 4-quart slow cooker (see Tip). Stir in hominy, beans, and poblano pepper.
- Cover and cook on Low for 10 to 12 hours.
- Use a potato masher to coarsely mash the sweet potatoes. Sprinkle individual servings with cilantro. Serve with lime wedges.
Nutrition Facts : Calories 202.3 calories, Carbohydrate 42.1 g, Fat 0.9 g, Fiber 8.5 g, Protein 6.9 g, SaturatedFat 0.1 g, Sodium 491.4 mg, Sugar 4.9 g
STUFFED SOUTHWESTERN SWEET POTATOES
Provided by Food Network
Yield 4 servings
Number Of Ingredients 5
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.
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.
STUFFED SOUTHWESTERN SWEET POTATOES
Provided by Food Network
Yield 6 servings
Number Of Ingredients 13
Steps:
- Rub six 8-ounce baking potatoes, well scrubbed, with softened, unsalted butter, sprinkle them with salt, and bake them in a preheated hot oven (400 degrees) for 1 hour, or until they test done when pierced with a skewer.
- In a skillet saute 1/4 pound mushrooms, sliced thin, in 1 tablespoon unsalted butter over moderately high heat for 2 minutes, add 1/4 cup medium-dry Sherry, 1/2 teaspoon dried tarragon, salt and pepper to taste, and cook the mixture, until almost all the liquid is evaporated. Add 1/2 pound baked ham, chopped, and cook the mixture, tossing it, for 2 minutes.
- Cut a 1/2-inch slice from the top of each potato, scoop out the pulp, and reserve the shells. Puree the pulp through a food mill or ricer into a large bowl (should be about 3 cups). Combine the puree with 3/4 cup scalded half-and-half, 3 tablespoons softened unsalted butter, 2 large egg yolks, 2 tablespoons Dijon mustard, and cayenne, salt and pepper to taste. Fold in 1 cup grated Gruyere and ham mixture and combine the mixture well.
- Heap mixture into the reserved potato shells, sprinkle the shells with a mixture of 1/4 cup each of fresh bread crumbs and freshly grated Parmesan. Dot them with butter. Arrange the potatoes in a lightly buttered baking dish and bake them in the upper third of a preheated moderately hot oven (350 degrees) for 15 minutes or until they are puffed and lightly browned.
SOUTHWESTERN SWEET POTATO SAUTé
Provided by Sara Moulton
Categories Vegetable Side Sauté Quick & Easy Sweet Potato/Yam Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 6
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.
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