ROASTED SWEET POTATO & PROSCIUTTO SALAD
I still think there's no better combo than sweet potatoes with pork, or prosciutto in this case. I'm a retired physician and am glad that sweet potatoes are being given their due as nutritional powerhouses. -Helen Conwell, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt and pepper; toss to coat. Roast 30 minutes, stirring occasionally., Sprinkle prosciutto over sweet potatoes; roast 10-15 minutes longer or until potatoes are tender and prosciutto is crisp. Transfer to a large bowl; cool slightly., Add radishes, pecans, red pepper and half of the green onions. In a small bowl, whisk lemon juice, honey, and remaining oil and salt until blended. Drizzle over salad; toss to combine. Sprinkle with remaining green onion.
Nutrition Facts : Calories 167 calories, Fat 12g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 360mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
SPICY SHRIMP AND SWEET POTATO SOUP
Great all-in-one meal with a nice kick! Low-calorie and very tasty. Use fresh Louisiana yams if you can find them.
Provided by liz d
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in the hot oil until onion is tender, about 10 minutes. Add vegetable stock, corn, sweet potatoes, diced tomatoes with green chile peppers, salsa, chili powder, cumin, salt, and pepper to onion mixture; bring to a boil for 5 minutes.
- Stir shrimp into stock mixture and return to a boil; reduce heat to medium and simmer until shrimp are cooked through, about 10 minutes more. Stir green onion into soup; season with salt and pepper.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 19.7 g, Cholesterol 86.3 mg, Fat 2.6 g, Fiber 3.4 g, Protein 12.4 g, SaturatedFat 0.4 g, Sodium 514.3 mg, Sugar 4.8 g
SPICY CHINESE SHRIMP AND SWEET POTATO NOODLES RECIPE - (4.3/5)
Provided by PineyCook
Number Of Ingredients 19
Steps:
- To make the sauce, combine the Hoisin sauce, rice vinegar, sambal oelek or chili paste, sesame oil, 1/2-inch grated ginger, pineapple juice, soy sauce, lime juice, and honey, and mix well. Add the shrimp and set aside to sit for 20 minutes while you prep everything else. In a large skillet heat the sesame oil over medium-high heat. Once shimmering, add the serrano, ginger, and garlic. Sauté for 1 to 2 minutes. Add the peppers and radishes, and sauté for 5 to 8 minutes, until softened. Toss in the sweet potato noodles. Add the sauce that the shrimp is marinating in, but hold the shrimp for now, and stir in the sweet chili sauce. Reduce heat to medium, cover, and cook for about five minutes, tossing once until the sweet potato noodles begin to soften. Add in the shrimp and cook for 3 to 5 minutes longer until the shrimp is pink and cooked through. Serve and top with chopped peanuts and fresh cilantro.
SPICED SWEET POTATO AND PARSNIP TIAN
With apple cider, Aleppo pepper, and fresh thyme, this pretty dish offers a lighter take on your usual Thanksgiving sweet potato casserole.
Provided by Anna Stockwell
Categories Sweet Potato/Yam Parsnip Apple Thyme Thanksgiving Fall Herb Casserole/Gratin
Yield 10-12 servings
Number Of Ingredients 9
Steps:
- Position rack in middle of oven and preheat to 325°F. Bring cider to a boil in a large saucepan over medium-high heat. Reduce heat to low, add butter, thyme, Aleppo, and 2 tsp. salt, and cook, stirring, until butter is melted. Let cool slightly.
- Place potatoes and parsnips in a large bowl. Pour cider mixture over and toss to coat. Stack a handful of slices about 3" high, then place vertically in casserole dish. Using a measuring cup or small bowl, keep slices standing up as you go, working around the perimeter and then into the center, forming concentric circles. Continue arranging slices in pan until tightly packed (you may have some leftover). Pour in cider mixture to come halfway up sides of dish; discard remaining cider mixture. Sprinkle with remaining 2 tsp. salt and cover tightly with foil.
- Bake, covered, 1 hour. Remove foil and brush pan juices over tops of slices with a pastry brush. Increase oven temperature to 425°F and bake, uncovered, until golden brown on top, 35-40 minutes more.
- Do Ahead
- After first round of baking at 325°F, let cool, then chill for up to 2 days. Bring to room temperature, then bake, uncovered, at 425°F for 40-50 minutes.
SWEET-POTATO-AND-SAGE TIAN
Layers of thinly sliced sweet potatoes are baked in a sage-infused cream for this tian, which is a French term for both the style of casserole as well as the shallow earthenware dish it is traditionally baked in. Simple and satisfying, this side dish pairs will pair just as well with a Thanksgiving turkey as it will with a holiday ham.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 2h
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Brush butter evenly over bottom and sides of a 9-by-12-inch oval baking dish, 8-by-10-inch rectangular baking dish, or other shallow 2-to-2 1/2-quart dish. Sprinkle 1/2 cup cheese evenly over butter; season with ground pepper.
- Combine half-and-half, 20 sage leaves, garlic, and peppercorns in a large saucepan; season with 1 tablespoon salt. Bring to a boil, then reduce heat to medium and simmer until reduced by half, 15 to 20 minutes. Strain, discarding solids; season to taste.
- Meanwhile, slice sweet potatoes into 1/8-inch-thick rounds. Snugly arrange slices vertically in prepared baking dish. Tuck remaining 12 sage leaves between potatoes; carefully pour half-and-half mixture over top. Sprinkle top with remaining 1/2 cup cheese and lightly drizzle with oil.
- Roast until potatoes are tender and top is golden brown, 55 to 65 minutes. (If top is browning too quickly, tent with foil.) Let cool at least 15 minutes before serving.
POTATO AND SWEET POTATO TIAN
Layer-and-bake dishes offer ways to turn leftovers into something luscious -- and they're ideal mediums for healthful ingredients. In this dish, a little Gruyere cheese provides a decadent texture, while sweet potatoes, leeks, and tangy grated apple make the dish especially moist, so you can use less fat.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Toss together potatoes, sweet potatoes, apple, leeks, oil, and 1 teaspoon salt. Season with pepper. Transfer to a 9-by-12-inch oval baking dish, spread into a thin layer, and cover with parchment-lined foil. Bake for 15 minutes. Raise oven temperature to 400. Remove, uncover, and top with Gruyere. Bake until bubbling and top is browned, about 30 minutes.
Nutrition Facts : Calories 150 g, Cholesterol 8 g, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 195 g
SWEET POTATO AND VEGETABLE TIAN
Steps:
- Preheat the oven to 375 degrees. Combine all the vegetables, garlic, and rosemary in a large mixing bowl. Sprinkle on the salt, pepper, and 1/3 cup olive oil and toss to coat thoroughly. (The vegetables may be prepared to this point up to 4 hours in advance.)
- Drop the vegetables into a shallow 2 1/2 quart ovenproof casserole and press them down evenly. Bake 45 minutes.
- To make the topping, break up the bread and make coarse crumbs in a food processor. Scrape them into a small bowl and drizzle on the 1 tablespoon olive oil. Use your fingers to rub the oil evenly into the crumbs.
- Remove the tian from the oven. Sprinkle the crumbs all over the top. Return the dish to the oven and bake 15 more minutes, or until the vegetables are very tender. Let sit 10 minutes before serving.
SWEET-POTATO TIAN WITH SPICED SHRIMP AND PROSCIUTTO
Provided by Molly O'Neill
Categories dinner, casseroles, project, main course
Time 1h35m
Yield Six servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Brush 1 tablespoon of olive oil over the bottom of a 12-by-3 1/2-inch round clay casserole dish. Layer 1/3 of the sweet potatoes in the dish, overlapping the slices slightly. Season with 3/4 teaspoon of salt and pepper. Scatter 1/3 of the onions over the sweet potatoes.
- Repeat with the remaining sweet potatoes and onions, seasoning each layer of potatoes with 3/4 teaspoon of salt and pepper. Combine the wine and Sherry and pour over the top. Cover with aluminum foil and bake until the potatoes are tender, about 1 hour.
- Meanwhile, in a bowl, combine the lemon juice, 1/4 cup of olive oil, 1/2 teaspoons of salt, pepper, pepper flakes and cayenne. Add the shrimp and toss to coat. Refrigerate until ready to use.
- Scatter the prosciutto strips over the sweet-potato mixture. Top with the shrimp. Bake, uncovered, until the shrimp is just cooked through, about 16 minutes. Combine the bread crumbs with the parsley, 1/2 teaspoon of salt and pepper. Sprinkle the crumbs over the shrimp and place under the broiler until lightly browned, about 2 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 722, UnsaturatedFat 13 grams, Carbohydrate 85 grams, Fat 18 grams, Fiber 12 grams, Protein 44 grams, SaturatedFat 3 grams, Sodium 2393 milligrams, Sugar 17 grams, TransFat 0 grams
SWEET POTATO, WHITE BEAN, AND PEPPER TIAN
Cook's Note: Although traditional tians are baked in heavy ceramic dishes, you will have good results using a more common baking dish as long as it is shallow and has 2 1/2 to 3 quart capacity, such as a 12" x 2" x 7" Pyrex dish.
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Combine all the vegetables, garlic, salt, pepper, and oil in a large bowl and toss well. (The vegetables can be prepared to this point up to 4 hours in advance.) Pack the mixture into a 2 1/2 or 3-quart shallow baking dish and flatten the top surface. Bake 45 minutes.
- To make the fresh bread crumbs, tear up the bread and make crumbs out of it in a food processor or blender. Pour the crumbs into a bowl and drizzle with the oil. Rub the oil into the crumbs with your fingertips to moisten them evenly.
- Remove the tian from the oven. Spread the crumbs all over the top. Return the tian to the oven and bake 15 minutes more, or until the topping is a rich golden color. Let sit 10 minutes before serving.
SPICED SWEET POTATO DAHL
A delicious thick Indian lentil soup, with delicate spices, sweet potato, and baby spinach. Delicious scooped up with naan breads!
Provided by Melanie Booth
Categories World Cuisine Recipes Asian Indian
Time 48m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil and butter in a large pot over medium heat. Add onion, dukkah, garam masala, and garlic; cook and stir until onion softens, about 5 minutes. Stir in sweet potatoes; cook until lightly browned, 3 to 5 minutes.
- Pour vegetable broth into the pot; stir in lentils and cilantro. Simmer, partially covered, until lentils are tender, 20 to 25 minutes. Add spinach; simmer until wilted, about 5 minutes more. Season dahl with black pepper.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 66.2 g, Cholesterol 1.8 mg, Fat 8.4 g, Fiber 13.8 g, Protein 17 g, SaturatedFat 1.3 g, Sodium 567.5 mg, Sugar 11.1 g
BUFFALO SHRIMP WITH SWEET POTATO GRITS
Combining three of the South's most treasured dishes, makes for a fast, easy, delicious dish to serve for breakfast or lunch! Shrimp and Grits is classic southern comfort food meal at its best. Spicy shrimp topped on a bed of creamy cheesey grits. But this dish takes it a step further by adding another southern staple- sweat potato! Rich and smooth and thick without heavy cream. One bite and your guests will be smiling ear to ear! -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large saucepan, cook grits according to package directions. Stir in mashed sweet potatoes, butter, salt and pepper until heated through; stir in cheese until melted. , Toss shrimp with paprika and cayenne pepper. In a large skillet, heat oil over medium heat. Add shrimp; cook until shrimp turn pink and become opaque, about 2-3 minutes, stirring occasionally. Stir in Buffalo sauce and heat through. Serve shrimp over grits. If desired, top with sliced green onions.
Nutrition Facts : Calories 361 calories, Fat 16g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 837mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 3g fiber), Protein 18g protein.
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Cuisine FrenchCategory Starches, Side DishServings 8Total Time 1 hr 20 mins
- Preheat oven to 350°F. Grease a 9X13 casserole with evoo. 1. Pick up a 3 inch stack of potatoes and arrange in a spiral pattern. Continue with all potatoes, forming an attractive spiral pattern, mixing and alternating sweet potatoes and Russets. Scatter garlic and thyme across potatoes. Season with salt and pepper.
- 2. Pour broth over potatoes. The broth should come up about 2-inches in the pan. Cover with foil and roast for 30 minutes.
- 3. Uncover and continue cooking until potatoes are browned on edges and crispy and broth has been absorbed, about 30 minutes more.
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