SWEET POTATO DIP WITH CHORIZO & CHICORY DIPPERS
Cater for everyone at your party with this healthy canapé of paprika dip and Spanish sausage - it's gluten and dairy-free
Provided by Sarah Cook
Categories Buffet, Starter
Time 1h10m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes on a baking tray and bake for 50 mins until really soft. Leave to cool.
- Scoop the potato flesh into a food processor, discarding the skins. Add the oil, paprika, vinegar, coriander or parsley and some seasoning and whizz to a smooth paste. Transfer to a bowl, cover with cling film and chill until needed. The dip will keep for 2 days in the fridge - just bring to room temperature before serving.
- Cook the chorizo in a small frying pan for 10 mins until cooked through. Drain on kitchen paper. Scatter extra coriander or parsley over the dip and serve with the chorizo and chicory leaves for dipping.
Nutrition Facts : Calories 154 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
CHORIZO AND SWEET POTATO DUMPLINGS WITH PEACH THAI CHILI SAUCE
This is the first recipe I made up all on my own with inspiration from a sweet potato dumpling appetizer I had at a nearby restaurant.
Provided by Brittany Stephens
Categories Main Dish Recipes Dumpling Recipes
Time 1h25m
Yield 10
Number Of Ingredients 9
Steps:
- Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Let cool.
- Drain sweet potatoes, mash, and let cool until safe to handle, 10 to 15 minutes.
- Combine mashed sweet potatoes, chorizo, Cheddar cheese, and cilantro to make the filling. Set up a prep area for dumplings, including a tray to cool them on and a bowl of water to fasten them.
- Place 2 teaspoons of filling onto a wonton wrapper, wet the outside edge, and seal. Place dumpling on the tray. Repeat with remaining filling and wonton wrappers. Refrigerate dumplings for 30 minutes before sealing in a zip-top bag to freeze.
- Combine peach jam, Thai chili sauce, and cilantro to make the dipping sauce.
- To cook the dumplings from frozen, first heat oil in a pan over medium- to medium-high heat. Add dumplings and a little water; pan-fry until heated through, 10 to 12 minutes.
Nutrition Facts : Calories 541.4 calories, Carbohydrate 70.7 g, Cholesterol 49.9 mg, Fat 21 g, Fiber 3.2 g, Protein 17.6 g, SaturatedFat 8 g, Sodium 1153.2 mg, Sugar 30.7 g
ROASTED SWEET POTATO DIP
You may have had hummus, but have you ever had sweet potato dip? It's similar, but different. Serve with tortilla chips, fresh veggies, breadsticks, pita chips, spread on crostini, or use as a base on a flatbread pizza. Just use your imagination, the sky's the limit!
Provided by lutzflcat
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.
- Place the potato on the baking sheet, and using a fork, repeatedly pierce the top of the sweet potato to keep it from exploding in the oven.
- Bake in the preheated oven until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside to cool.
- Cut sweet potato in half once cool enough to handle, scoop out the flesh, and place in a food processor or blender. Add cilantro, lime juice, tahini, garlic, cumin, salt, and red pepper flakes. Blend until well combined and smooth. Taste, and adjust seasoning if necessary.
- Spoon dip into a bowl, garnish with chopped pistachios, and serve.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 15.1 g, Fat 5.1 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 333.4 mg, Sugar 2.8 g
SWEET CURRY DIP
Provided by Katie Lee Biegel
Categories appetizer
Time 1h10m
Yield about 1 cup
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk the mayonnaise, yogurt, honey and lemon juice until well blended. Whisk in the curry powder, paprika, garlic powder and onion powder; season with salt and pepper. Cover and refrigerate at least 1 hour before serving.
HEALTHY SWEET POTATO DIP WITH SPICED PITA CHIPS
Here's a vibrantly colored and creamy dip that's a great alternative to hummus. We included instructions for making homemade pita chips but you can skip that part and use store-bought instead.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings (2 cups dip)
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil and set a wire rack inside the baking sheet.
- Prick each of the sweet potatoes 5 times with a fork and place on the rack, keeping space in between to allow the heat to circulate. Bake the sweet potatoes until a paring knife can easily go through without resistance, about 45 minutes. Remove from the oven and allow to cool completely. Keep the oven heated to 400 degrees F.
- Line a baking sheet with parchment. Dividing evenly, brush both sides of each pita half with the olive oil using a pastry brush, and season the inner side of the pitas with the smoked paprika and 1/4 teaspoon salt. Cut each seasoned pita into 6 wedges, then arrange in a single layer on the prepared baking sheet. Bake until lightly golden and crisp, 6 to 8 minutes. Allow to cool completely.
- Once the sweet potatoes are cool, scoop the flesh (about 1 1/2 cups total) into a food processor and add the yogurt, brown sugar, lemon juice, garlic powder, cumin, 2 teaspoons salt and several grinds of black pepper. Process until combined, scraping down the side of the processor bowl to make sure yogurt is fully incorporated. Transfer the dip to a serving bowl and gently fold in the chives. Serve at room temperature along with spiced pita chips.
STEPHYO'S SWEET POTATO FRIES WITH CURRY DIP
Make and share this Stephyo's Sweet Potato Fries With Curry Dip recipe from Food.com.
Provided by StephyO
Categories < 30 Mins
Time 30m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- For the Fries:.
- Peel and slice sweet potatoes into small strips, put in bowl.
- Mix next 4 ingredients in bowl and pour onto baking sheet. Make sure the potato strips are spread apart.
- Heat oven to 450F and cook for 20 minutes or until brown and slightly crispy.
- For the Curry Dip:.
- Mix last 4 ingredients in small bowl and put in fridge until ready to serve.
Nutrition Facts : Calories 257.1, Fat 10.9, SaturatedFat 1.9, Cholesterol 14.5, Sodium 279.5, Carbohydrate 37.4, Fiber 5.4, Sugar 9.3, Protein 4
SPICY SWEET POTATO CHIPS & CILANTRO DIP
This irresistible combo could become your new signature snack food. Park the spicy baked chips next to a bowl of the cool, creamy dip and let the gang have at it. What a fantastic twist on traditional chips and dip! -Elizabeth Godecke, Chicago, Illinois
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 45m
Yield 12 servings (1.500 cups dip).
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. Place sweet potatoes in a large bowl. In a small bowl, mix oil and seasonings; drizzle over potatoes and toss to coat., Arrange half the sweet potatoes in a single layer in 2 ungreased 15x10x1-in. baking pans. Bake 25-30 minutes or until golden brown, turning once. Repeat with remaining sweet potatoes., In a small bowl, beat dip ingredients until blended. Serve with chips.
Nutrition Facts : Calories 285 calories, Fat 16g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 217mg sodium, Carbohydrate 33g carbohydrate (14g sugars, Fiber 4g fiber), Protein 3g protein.
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.
SWEET POTATO & CHORIZO CROQUETTES
Chorizo and paprika add smokiness to these crispy bites. For a harvest party, make them into little pumpkins using pretzel sticks and cilantro leaves.-Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400° Place sweet potatoes on a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast potatoes 30-40 minutes or until tender. Meanwhile, in a large skillet, cook chorizo over medium heat 6-8 minutes or until no longer pink. Drain and transfer to a large bowl., Mash potatoes; add to chorizo. Stir in cheese, egg, paprika, salt and pepper. Refrigerate until cold, about 1 hour., Shape into 1-1/4-in. balls. Place bread crumbs in a shallow bowl. Roll balls in crumbs to coat. In an electric skillet or a deep fryer, heat oil to 375°. Fry balls in batches 4-6 minutes or until golden brown, turning occasionally. Drain on paper towels., Decorate with pretzel sticks and cilantro.
Nutrition Facts : Calories 110 calories, Fat 8g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 174mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
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