SWEET POTATO, SPINACH & FETA TORTILLA
Make this tortilla the night before for a quick and easy picnic lunch for the family. With sweet potato, spinach and feta, it's packed with flavour
Provided by Cassie Best
Categories Lunch
Time 25m
Yield 3 (or 2 adults and 2 children
Number Of Ingredients 5
Steps:
- Pierce the potatoes a few times on each side. Microwave on high for 5-8 mins until soft, then set aside to cool a little.
- Heat the oil in a 20cm ovenproof frying pan and wilt the spinach for a minute or two (you might have to do this in batches). Cut each potato in half lengthways and use a spoon to scoop out the flesh, keeping it in big chunks. Whisk the eggs.
- Add the sweet potato to the pan and stir to combine with the spinach - don't break it up too much. Pour in the egg and swirl around so it fills any gaps in the pan. Scatter over the feta and cook for 4-5 mins over a low heat until the bottom and sides are set.
- Place under the grill for 1-2 mins to cook the top - poke a knife into the centre to ensure it's cooked through. Cool before slicing into wedges. Will keep chilled for up to a day.
Nutrition Facts : Calories 572 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 31 grams sugar, Fiber 10 grams fiber, Protein 23 grams protein, Sodium 1.6 milligram of sodium
SPINACH & SWEET POTATO TORTILLA
Sweet potato adds a different flavour to this healthy Spanish-inspired tortilla. It's perfect to prepare ahead of a tapas night.
Provided by Barney Desmazery
Categories Lunch, Side dish, Snack
Time 1h10m
Number Of Ingredients 6
Steps:
- Put the spinach in a large colander and pour over a kettleful of boiling water. Drain well and, when cooled a little, squeeze dry, trying not to mush up the spinach too much.
- Heat 3 tbsp oil in a 25cm non-stick pan with a lid, then sweat the onions for 15 mins until really soft but not coloured. Add another 3 tbsp oil and add the potatoes and garlic. Mix in with the onions, season well, cover and cook over a gentle heat for another 15 mins or so until the potatoes are very tender. Stir occasionally to stop them catching.
- Whisk the eggs in a large bowl, tip in the cooked potato and onion, and mix together. Separate the spinach clumps, add to the mix and fold through, trying not to break up the potato too much.
- Add 2 tbsp more oil to the pan and pour in the sweet potato and egg mix. Cover and cook over a low-medium heat for 20 mins until the base and sides are golden brown and the centre has mostly set. Run a palette knife around the sides to stop it from sticking. 5 To turn the tortilla over, put a plate face down onto the pan, then flip it over. Slide the tortilla back into the pan and cook for a further 5-10 mins until just set and golden all over. (Don't worry if it breaks up a little on the edges as you're turning it - it will look perfect when it's cooked through and set.) Continue cooking on the other side until just set and golden all over. Again use a palette knife to release the tortilla from the sides. Allow to rest for 5 mins, then tip onto a board before cutting into wedges.
Nutrition Facts : Calories 306 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
ROASTED SWEET POTATOES AND WILTED SPINACH
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F.
- In a mixing bowl, season potatoes with salt and pepper and toss with oil to coat. Place on a baking sheet and roast in the oven for 20 minutes. Remove briefly from oven and toss in onions, and return to oven to roast until potatoes are tender, approximately another 20 minutes. Transfer roasted potato mixture to a bowl. Drizzle honey over potatoes, add butter, mixing well, and then gently toss in spinach. The heat from the potatoes will wilt the spinach.
TURKEY SPINACH SWEET POTATO CASSEROLE
A hearty and healthy breakfast turkey-spinach-sweet potato casserole you can make on the weekend and take to work with you through the week!
Provided by Megan Olson
Categories Breakfast and Brunch Eggs
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with cooking spray.
- Spread sweet potatoes evenly over the bottom of the prepared dish.
- Heat a large saucepan over medium heat. Add turkey sausage and spinach; cook and stir until turkey is browned and spinach is wilted, about 5 minutes. Remove from heat. Add to sweet potatoes.
- Crack egg whites into a large bowl; add almond milk, sage, red pepper flakes, thyme, oregano, basil, nutmeg, salt, and pepper. Stir well. Pour egg mixture over the top of the casserole. Sprinkle with Parmesan cheese.
- Bake in the preheated oven until set, about 45 minutes. Cut casserole into 6 pieces.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 9.5 g, Cholesterol 57.9 mg, Fat 8.1 g, Fiber 1.6 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 812.9 mg, Sugar 2.5 g
SAUTEED SWEET POTATOES AND SPINACH
Curried sweet potatoes and spinach make a dish that is hearty enough to be a meal.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Heat olive oil in a large nonstick skillet over medium heat. Cut sweet potatoes into cubes; cook, stirring, until starting to soften, 8 to 10 minutes.
- Add curry powder. Cook 1 minute. Add water and chopped red onion. Cook, stirring, until water evaporates and potatoes are tender and browned, about 10 minutes. Transfer to a bowl.
- In the same skillet, cook spinach in 2 batches, adding second batch when first wilts, 2 minutes. Drain; add to potatoes.
- Stir in balsamic vinegar; season with coarse salt and ground pepper.
SWEET POTATO SPINACH BAKE
This wonderful, bright meal-in-one from our Test Kitchen is filled with layers of flavor. Gouda cheese and bacon lend a rich, savory taste to the sweet potato and spinach combination.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place sweet potatoes in a 1-1/2-qt. microwave-safe dish; add water. Cover and microwave on high for 8-10 minutes or until tender. , Meanwhile, in a large saucepan, saute onion in butter until tender. Add spinach. Stir in flour and seasonings until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Drain sweet potatoes. Spread half of the spinach mixture into a greased 11x7-in. baking dish. Top with half of the potatoes and cheese. Repeat layers. Sprinkle with bacon. Cover and bake at 375° for 10-15 minutes or until bubbly.
Nutrition Facts : Calories 643 calories, Fat 33g fat (20g saturated fat), Cholesterol 109mg cholesterol, Sodium 955mg sodium, Carbohydrate 62g carbohydrate (27g sugars, Fiber 8g fiber), Protein 27g protein.
SWEET POTATO AND SPINACH FRITTATA
This springtime frittata offers a blast of flavour and colour and is perfect for a special brunch or a quick weekday supper. Tangy Asiago cheese offsets the earthy and delicous flavours of spinach and sweet potatoes. Serve with crunchy fresh Sweet Onion Salsa.
Provided by Chef mariajane
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Position oven rack 6-inches from broiler. Preheat broiler.
- In a medium bowl, whisk together eggs, 3/4 cup of the Asiago cheese, cheddar cheese, and milk.
- In a 12-inch non-stick oven-proof skillet over medium heat, melt butter; add sweet potatoes. Cover and cook for 5-6 minutes, stirring occasionally, or until sweet potatoes are almost tender.
- Add spinach and cook, uncovered for 1-2 minutes or until slightly wilted.
- Reduce heat to medium-low; pour egg mixture over vegetables; cover and cook for 5-6 minutes or until bubbles are coming through mixture and bottom is golden brown (eggs won't be fully set).
- Remove cover; sprinkle with remaining 1/2 cup Asiago cheese.
- Broil for 1 1/2 minutes or until egg is set and cheese is bubbling and slightly browned.
- Let stand for 5 minutes; run spatula around outside edge of skillet to release frittata. Slice and serve immediately with salsa.
- FRESH SWEET ONION SALSA:.
- In a small bowl, combine tomatoes, onion, parsley, lemon juice, salt and pepper.
SWEET POTATO ENCHILADAS
A twist on the traditional, using sweet potatoes. Easy and filling and liked even by those that don't normally eat sweet potatoes. The flavor will surprise you! Garnish with sour cream and salsa if you like.
Provided by SOLLAMI
Categories World Cuisine Recipes Latin American Mexican
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 30 minutes. Cool and peel the sweet potatoes.
- Place the sweet potatoes in a bowl, and mash them with the cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.
- Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9 inch baking dish.
- Heat the oil in a skillet over medium-low heat, and fry the tortillas, one at a time, for about 30 seconds per side. Remove the tortillas with tongs, and drain on paper towels.
- Place about 1/3 cup of sweet potato filling down the center of each tortilla, roll it up, and place filled tortillas seam side down in the prepared baking dish. Pour enchilada sauce over the tortillas, and sprinkle with Monterey Jack cheese.
- Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.
Nutrition Facts : Calories 639.8 calories, Carbohydrate 75.6 g, Cholesterol 74.3 mg, Fat 30.1 g, Fiber 10.9 g, Protein 20 g, SaturatedFat 16.2 g, Sodium 832.5 mg, Sugar 15.1 g
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