PASTA WITH CREAMY SWEET POTATO SAUCE
This creamy pasta dish is the result of combining two different recipes. I often turn it into a main dish by serving a green salad on the side.-Suzanne Appleyard, Queensbury, New York
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once. When cool enough to handle, remove and discard skin. Place potato in a large bowl and mash with milk., Cook pasta according to package directions. In a large skillet, saute pine nuts and sage in butter until pine nuts are toasted. Remove from pan and set aside., In the same skillet, saute garlic in oil for 1 minute. Stir in the sweet potato mixture, salt and pepper. Drain pasta, reserving 3/4 cup cooking water; add to sweet potato mixture. Stir in the cheese, pine nut mixture and reserved cooking water. Sprinkle with additional cheese if desired.
Nutrition Facts : Calories 294 calories, Fat 8g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 529mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 3g fiber), Protein 11g protein.
SWEET POTATO NOODLES WITH GRILLED CHICKEN AND CREAMY POBLANO SAUCE
Steps:
- Preheat grill to medium-high heat and spray or brush the grates with oil.
- While the grill is heating combine the spices for the chicken and sprinkle evenly over both sides.
- Remove the husks and silk from the corn, brush or spray them with a little oil and sprinkle with salt and pepper.
- Brush or spray the poblano peppers with oil.
- Place the corn and poblanos on the heated grill and close the lid.
- Turn the corn and peppers approximately every 3-5 minutes until the corn has char marks and the skin of the poblanos is completely charred and the flesh is soft, this will take about 15-20 minutes total.
- Once the poblanos are ready remove them from the grill and into a plastic or paper bag and seal it for approximately 10 minutes.
- Remove the corn from the grill and cut off the kernels with a knife once they are cool enough to handle.
- While the corn and poblanos are cooling grill the chicken for approximately 4-6 minutes per side depending on their thickness.
- Remove from the grill and let the chicken rest for 5 minutes before slicing.
- Once the poblanos have cooled, remove from the bag and peel off the skins.
- Cut off the stems, remove the seeds and chop the peppers.
- In a large skillet over medium-high heat, heat 2 teaspoons olive oil.
- When the skillet is hot add in the spiralized sweet potatoes.
- Season with kosher salt and black pepper and sauté for 6-8 minutes or until tender, but still have a little bite to them.
- Add 1/2 a cup of the chopped poblanos to a blender along with 2 tablespoons of the chicken broth, blend until smooth.
- In a small saucepan over medium heat melt the butter.
- Once the butter is melted whisk in the flour and cook for about 1 minute.
- Slowly pour in the remaining chicken broth and poblano mixture whisking the entire time.
- Add in the cumin and season with kosher salt and pepper.
- Continue to whisk the sauce until it thickens, about 4-5 minutes.
- Remove the sauce from the heat and let it cool for a minute before whisking in the Greek yogurt.
- Divide the sweet potato noodles into 4 bowls or plates.
- Top the noodles with sliced chicken breast, corn and your desired amount of the creamy poblano sauce.
- Garnish with cilantro and any remaining chopped poblano peppers.
Nutrition Facts : Calories 370 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 112 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 47 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 559 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
POTATOES WITH ROASTED POBLANO CHILES AND MEXICAN SOUR CREAM (PAPAS CON RAJAS Y CREMA ÁCIDA)
This combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema, cooked into a savory concoction makes a divine vegetarian taco filling.
Provided by Gabriela Cámara
Categories Vegetarian Dinner Chile Pepper Poblano Potato Onion Sour Cream Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Taco
Yield 4-6 servings
Number Of Ingredients 6
Steps:
- On an ungreased comal or in a cast-iron skillet over high heat, roast the chiles, turning them over every couple of minutes using tongs or your hands (carefully, so you don't get burned). You're looking for uniform blistering, but you don't want them to become too soggy in the process, especially if you intend to stuff them, since they need to hold their shape. The process will probably take 10 to 15 minutes. Once they are well blistered and before the flesh is completely charred through in any spots, place the peppers in a plastic container with a tight-fitting lid or in a bowl that you can cover with a plate (not a towel or anything porous) and set aside to "sweat" for about 10 minutes, or until they are cool enough to handle.
- Remove the charred skin from the whole chiles. Once you have removed and discarded the skin and seeds, cut them into rajas, or strips, about the width of fettuccine.
- In a small saucepan, cover the potatoes with 2 inches / 5cm water and add the salt. Bring to a boil over medium-high heat, then decrease to low and simmer for about 5 minutes. Remove one of the potatoes and taste it. The piece should be soft but not falling apart, still holding its cube shape. Cubed like this, they will cook quite quickly, so be attentive. Once they have the right texture, drain the potatoes and set aside in a medium bowl with a lid or cover the pan with a plate to keep them warm.
- Using the same comal or skillet in which you toasted your chiles, heat the oil over medium-high heat until it's hot but not smoking. Add the onion and sauté until it's translucent but not browned.
- In a saucepan, combine the potatoes, chiles, onion, and crema or crème fraîche. Bring to a boil, then turn off the heat and let it sit for 5 to 10 minutes. As the mixture cools, the starches will absorb some of the melted cream and help it firm up. Taste and add more salt if needed. Serve as you wish!
- Do Ahead: These potatoes can be stored in a sealed container in the refrigerator for up to 2 days.
SWEET POTATO NOODLES WITH CREAMY POBLANO SAUCE
Sweet potato noodles join forces with spicy green poblano sauce to create a simple dish that's both nutritious and delicious.
Provided by Jennnafer Ashley
Number Of Ingredients 10
Steps:
- Turn oven to broil at 550°F. Place poblano pepper in oven on baking sheet. Broil until skin bubbles and is charred, about 15 minutes.
- Place poblano pepper in ziplock bag for 10 minutes.
- While poblano rests, remove ends of sweet potato so they are flat. Spiral slice sweet potato using 3mm blade.
- Remove poblano from bag, peel off skin and remove the stem.
- Combine poblano, jalapeño, garlic, lime juice and half of cilantro in a food processor. Blend until just combined.
- Add coconut milk and blend until smooth.
- Transfer mixture to a saucepan over low heat and bring to a simmer. Add sea salt and stir.
- Remove 1/2 cup of sauce and pour into a measuring cup or bowl. whisk In tapioca starch until smooth and thick.
- Pour mixture back into saucepan and stir to incorporate until sauce is thickened. Allow sauce to simmer on low heat for 10 minutes longer.
- In a separate large pan, heat olive oil over medium heat. Add spiralized sweet potatoes and cook until just tender stirring occasionally, about 10 minutes.
- Serve sauce over sweet potato "noodles." Garnish with extra cilantro.
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