ROASTED SWEET POTATOES & ONIONS
This delicious side dish is packed with nutrition. Sweet potatoes, onions and almonds are powerhouses of antioxidants and other nutrients -- in fact, almonds are among the most nutrient-dense foods, containing high concentrations of vitamins and minerals per calorie. Plus, olive oil and almonds contain monounsaturated fat -- the good type.
Provided by Jean Carper
Categories Side Dish Vegetables Sweet Potatoes
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees F.
- Toss first 6 ingredients in a shallow medium-sized baking dish.
- Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds
Nutrition Facts : Calories 289.6 calories, Carbohydrate 44.7 g, Fat 9 g, Fiber 3.8 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 14.6 mg, Sugar 20 g
SWEET POTATO AND ONION DIP
George Washington Carver, the botanist, educator and inventor, was known as "the peanut man," but he geeked out over sweet potatoes as much as peanuts. He recorded recipes for sweet potato flour, sweet potato starch and commercial canning. "The delicate flavor of a sweet potato is lost if it is not cooked properly," he wrote in his 1936 Bulletin No. 38. (His paper booklets were distributed to rural farmers to assist with crop rotation and provide instructions for added-value products.) Dr. Carver considered baking the best way to cook sweet potatoes while preserving the most flavor. Use varieties like Covington, Vardaman or jewel; the sugary notes balance the alliums and warming spices. Raw vegetables or tortilla chips make practical dipping utensils for this spread, or lather the dip over toasted thick-cut bread.
Provided by Nicole Taylor
Categories snack, dips and spreads, vegetables, appetizer, side dish
Time 1h45m
Yield 4 to 6 servings (about 4 cups)
Number Of Ingredients 17
Steps:
- Heat the oven to 375 degrees. Using a vegetable brush and water, scrub the sweet potatoes to remove dirt, then place them on a sheet pan.
- Bake the sweet potatoes on the top rack until soft to the touch, about 1 1/4 hours. Let cool for at least 1 hour.
- Add grapeseed oil to a large skillet and heat over medium. Add sliced onion, fennel and jalapeño to the skillet and sauté for 15 minutes or until onions are soft and slightly browned. Set aside and let cool room temperature.
- Using your hands, gently peel the sweet potatoes and discard the skins. In a large bowl, use a potato masher to mash the potatoes until you see tiny chunks. (The texture shouldn't be ultrasmooth.)
- Using a spoon, stir in the cooked onion mixture along with the ricotta, Parmesan, pecans, lime juice, maple syrup, anchovy oil (if using), salt, onion powder, vanilla and nutmeg. Store the dip in an airtight container, and place in the fridge until ready to eat. (If you have the time, the flavors are always better the next day.)
- Just before serving, stir to combine and season the dip to taste with salt. Drizzle it with olive oil, then top it with the reserved fennel fronds and crispy fried onions, if you like. Serve with any combination of bread, tortilla chips or celery sticks.
THIS FRENCH ONION DIP WITH SWEET POTATO CHIPS IS NUTRITIONIST-APPROVED
Ditch the sodium-bomb seasoning packets and sour cream-and-mayonnaise-laden dip (which can pack a small meal's worth of calories and sat fat into a single serving) for our homemade dip. And be patient with the caramelizing process-slowly sizzled onions have noteworthy sweetness and concentrated umami. You'll know the onions are done when they become deep chestnut in color and nearly melt-in-your-mouth tender. And because no dip is complete without a dipper, baked sweet potatoes will satisfy your chip craving for half the calories of most bagged varieties. Dehydrating the potatoes in the oven before roasting helps them develop crispy edges and tender centers. With big flavor and less heft, our healthier ode to the classic is a delicious way to sneak in extra vegetables.
Provided by Jamie Vespa, MS, RD
Time 2h10m
Yield Serves 9 (serving size: 1/4 cup dip and 1/2 cup chips)
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F.
- Using a mandoline, slice sweet potatoes into 1/8-inch-thick slices. Place in a large bowl; add 2 teaspoons oil, and toss to coat.
- Place sweet potato slices in a single layer on 2 baking sheets lined with parchment paper; sprinkle evenly with 1/2 teaspoon salt. Bake at 200°F for 1 hour and 30 minutes. Increase oven temperature to 400°F; bake for 10 minutes. Remove from oven; cool completely.
- Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add onion; sauté 8 to 10 minutes or until tender. Reduce heat to medium-low. Stir in shallots, thyme, pepper, and remaining 1 teaspoon salt; cook, stirring occasionally, 40 minutes or until golden brown.
- Increase heat to medium. Add garlic and Worcestershire sauce; cook, stirring occasionally, 5 minutes. Remove pan from heat, and let cool 15 minutes.
- Place tofu, yogurt, and juice in a blender; process until smooth. Stir together onion mixture and yogurt mixture in a bowl. Top with chives. Serve with sweet potato chips.
Nutrition Facts : Calories 144, Carbohydrate 16 g, Fat 7 g, Fiber 2 g, Protein 6 g, SaturatedFat 3 g, Sodium 369 mg, Sugar 4 g, UnsaturatedFat 4 g
BAKED SWEET POTATOES WITH CHARRED ONION RANCH DIP
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Pierce the sweet potatoes multiple times with a paring knife or a fork. Place the potatoes along the outer edges of the indirect heat side of the grill. Cover the grill and bake until the potatoes are completely tender, about 1 hour. (If the potatoes are ready before you are ready to serve them, you can wrap them in aluminum foil and they will stay hot for up to 1 hour.)
- Meanwhile, make the dip: Cook the scallions over direct heat, turning once, until charred on both sides, 2 to 3 minutes. When cool enough to handle, finely slice and add to a bowl. Mix in the sour cream, parsley, Ranch Rub and celery seeds. Set aside until ready to serve.
- To serve: Split the sweet potatoes down the middle with a knife and spoon some of the ranch sour cream over, letting it melt down into the potato. Season with additional salt and pepper if desired.
- (Alternatively, you can bake the potatoes in a 400 degrees F oven for 1 hour.)
- Combine all the ingredients in a medium bowl and mix well. Makes about 3/4 cup.
SWEET POTATO-ONION GRATIN
Steps:
- Prepare a grill for medium-high heat. Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with the butter.
- Oil the sliced sweet potatoes and onions with the canola oil and sprinkle with salt and pepper. Grill the sweet potatoes and onions until slightly charred on each side and just halfway cooked. Set aside.
- Combine the half-and-half, horseradish, thyme, 2 teaspoons salt and 1 teaspoon pepper in a bowl. Sprinkle one-third of the Gruyere in an even layer over the bottom of the prepared baking dish. Layer one-third of the grilled sweet potatoes and onions on top of the Gruyere. Repeat twice¿one-third of the cheese, one-third of the vegetables¿to create three even cheese-vegetable layers. Pour the half-and-half mixture over the top, cover with foil and bake for 35 to 40 minutes. Uncover and continue baking until the sweet potatoes are tender and the gratin is golden brown, another 15 to 20 minutes. Let rest for 15 minutes before serving.
SWEET ONION DIP
Skip the prefab dips in the market; this homemade version calls for caramelized Vidalia onions and reduced-fat sour cream and cream cheese for all the flavor you love with less guilt.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h35m
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium. Add onions; season with salt and pepper. Cook, stirring frequently, until golden brown, 12 to 15 minutes. Let cool to room temperature.
- In a medium bowl, combine onions, sour cream, cream cheese, vinegar, and chives; season with salt and pepper. Chill dip until slightly thickened, about 1 hour; or cover and refrigerate up to 2 days. Serve with chips.
ONION ROASTED SWEET POTATOES
Here's an alternative to all those extra sugary sweet potato recipes!
Provided by Jessica Schumacher
Categories Side Dish Vegetables Sweet Potatoes
Time 55m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a large bowl, toss the dry onion soup mix, sweet potatoes and vegetable oil until the sweet potatoes are well coated.
- Arrange the mixture on a large baking sheet. Bake in the preheated oven 40 to 50 minutes, or until the sweet potatoes are tender.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 27.2 g, Fat 9.4 g, Fiber 3.8 g, Protein 2.2 g, SaturatedFat 1.2 g, Sodium 680.9 mg, Sugar 5.1 g
CARAMELIZED SWEET ONION DIP
Serve this caramelized onion dip with sweet potato chips - a cheesy appetizer.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h25m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Lightly spray 1 1/2- to 2-quart casserole with cooking spray.
- In 12-inch skillet, melt butter over medium heat. Cook onions in butter 30 to 40 minutes, stirring often, until caramel colored.
- In large bowl, mix cheeses, mayonnaise and onions. Spoon into casserole.
- Bake uncovered 30 minutes or until golden and bubbly. Serve with sweet potato chips.
Nutrition Facts : Calories 267, Carbohydrate 5 g, Fat 3, Fiber 1 g, Protein 8 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 304 mg
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