Sweet Potato And Edamame Hash Recipes

SWEET POTATO AND EDAMAME HASH

Sweet Potato and Edamame Hash image

Make and share this Sweet Potato and Edamame Hash recipe from Food.com.

Provided by ratherbeswimmin

Categories Ham

Time 56m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 (8 ounce) package diced smoked lean ham
1 sweet onion, finely chopped
1 tablespoon olive oil
2 sweet potatoes, peeled and cut into 1/4-inch cubes
1 garlic clove, minced
1 (12 ounce) package uncooked frozen shelled edamame
1 (12 ounce) package frozen whole kernel corn
1/4 cup chicken broth
1 tablespoon chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

Saute ham and onion in hot oil in a nonstick skillet over med-high heat 6-8 minutes or until onion is tender and ham is lightly browned.
Stir in sweet potatoes, and saute 5 minutes.
Add in garlic; saute 1 minute.
Stir in edamame and next 3 ingredients.
Decrease heat to medium; cover and cook, stirring occasionally, 10-12 minutes or until potatoes are tender.
Stir in salt and pepper.

Nutrition Facts : Calories 193.1, Fat 6.4, SaturatedFat 1.1, Cholesterol 8.5, Sodium 480, Carbohydrate 22.7, Fiber 4.2, Sugar 2, Protein 13.8

SWEET POTATO EDAMAME SALAD

Sweet Potato Edamame Salad image

Make and share this Sweet Potato Edamame Salad recipe from Food.com.

Provided by Svenska Kocken

Categories Salad Dressings

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

5 large white potatoes
2 large sweet potatoes
2 small yams
1 1/2 cups edamame
1 small onion, diced
3 tablespoons mustard
3 tablespoons vinegar
1 teaspoon balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon salt
1 tablespoon ground black pepper

Steps:

Boil potatoes and big sweet potatoes for about 25 minutes -- you want to just be able to get your fork in them, but not so soft that you would/could mash them.
Shock potatoes in ice-cold water -- set aside until you can easily handle them.
Boil yams (the small, American sweet potatoes -- not the true "yam") for about 7 minutes -- you want to just be able to get your fork in them, but not so soft that you would/could mash them.
Shock potatoes in ice-cold water -- set aside until you can easily handle them.
Steam Edamame until cooked (5 mins).
Shock Edamame in ice-cold water -- set aside until you can easily handle them.
Whisk together Mustard, Vinegars, EVOO, Salt and Pepper in a small bowl. Feel free to use your favorite mustard or vinegar (I use a spicy whiskey mustard and some lingonberry infused apple-cider vinegar) -- this is your dressing, it should be thick, but somewhat viscous so you can easily mix into your salad.
Cut white potatoes into 2 inch cubes (more or less), cut the sweet potatoes slightly smaller, and slice the yams thinly, dice onion finely.
Mix dressing into potatoes and onions, add edamame, and mix again -- chill for 2 hours, and eat.

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