Sweet Potato With Kale And Ricotta Recipes
SWEET POTATO AND KALE SPANISH FRITTATA
Provided by Giada De Laurentiis
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the broiler to high.
- Heat a 9-inch cast-iron skillet over medium heat. Add the oil to the pan and warm. Add the sweet potato, onion and 1/4 teaspoon salt. Cook, stirring often, until the onions and potatoes are beginning to brown and the potatoes are cooked through, about 8 minutes. Add the kale and season with 1/2 teaspoon salt. Cook, stirring often, until the kale is wilted and tender, about 3 minutes.
- Season the eggs with the remaining 1/4 teaspoon salt and stir in 1 cup of the mozzarella. Pour the egg mixture over the potato mixture. Using a rubber spatula, gently stir the mixture, making sure all the potatoes are coated in the egg and the ingredients are evenly distributed. Cook on the stove for about 3 minutes to set the bottom. Sprinkle with the remaining 1/4 cup mozzarella. Place the pan under the broiler and broil until golden brown and set, about 3 minutes. Allow to cool for 5 minutes in the pan. Run a thin knife along the edges and cut into 16 squares. Serve warm or at room temperature.
SWEET POTATO WITH KALE AND RICOTTA
Sweet, salty, and spicy -- with a garlic kick -- this dish captures a range of tasty flavors.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Place potatoes on a rimmed baking sheet and rub with 1 tablespoon oil. Bake until easily pierced with the tip of a paring knife, 45 minutes to 1 hour.
- Meanwhile, in a large skillet, heat remaining oil over medium-high. Add garlic; cook until golden, 1 to 2 minutes. Using a slotted spoon, transfer garlic to a paper towel to drain.
- Add as much kale as will fit in the skillet; season with salt and pepper. Continue to add kale as the leaves cook down. Cook, tossing frequently until tender, 3 to 5 minutes. Stir in vinegar and red-pepper flakes.
- Open each potato; add salt and pepper. Top with ricotta, kale, and garlic.
SWEET POTATO WITH KALE AND RICOTTA
Sweet, salty, and spicy -- with a garlic kick -- this dish captures a range of tasty flavors.
Provided by www.marthastewart.com
Categories Side
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- For complete instructions, visit the original site at https://www.marthastewart.com/316865/sweet-potato-with-kale-and-ricotta
Nutrition Facts : ServingSize serving, Sugar 0 g, Sodium 64 mg, Cholesterol 19 mg, SaturatedFat 4 g, Calories 149 kcal, Carbohydrate 4 g, Protein 7 mg, Fat 12 g
SWEET POTATO AND RICOTTA LASAGNA
I took this from a lasagna packet and slightly modified - the original called for pumpkin but I wanted a lower GI meal. Try both sometime. Also, you could really take the total weight of veggies and make up whatever mix you felt like. BTW, this is a really filling meal! If anyone freezes this let me know how it works too!
Provided by Aunty Dotty
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 180°C.
- To make bechamel, melt butter in a pan over low heat.
- Stir in flour and cook for one minute.
- Remove from heat, add bay leaves and nutmeg and gradually stir in milk - I use a whisk from here.
- Return to low heat and keep whisking and stirring for about 5 minutes, should thicken nicely. Put aside, season and remove bay leaves.
- Now heat oil in a large frypan and add onion and garlic.
- Cook over med heat about 2 minutes, then add sweet potato. Cook another 3 minutes.
- Add mushrooms, oregano and zucchini and cook another 5 minutes til veggies are just softening. Remove from heat and add tomatoes and paste.
- To assemble, place half the veggie mix in the bottom of a large shallow oven dish. ( I used a 26cm x 20cm dish, 5cm deep and it was only just big enough! ).
- Top with 1/3 lasagna sheets, cover with all the ricotta and 1/4 the parmesan.
- Top with another 1/3 lasagna sheets, cover with other half veggies and 1/4 parmesan.
- Top with rest of lasagna sheets, cover with the bechamel and rest of parmesan - make sure completely covered.
- Bake for 45 minutes or until nicely golden and tender.
- Serve with a big crunchy salad!
Nutrition Facts : Calories 974.5, Fat 43.4, SaturatedFat 23.1, Cholesterol 113.7, Sodium 977.2, Carbohydrate 110.8, Fiber 12, Sugar 19.8, Protein 40.1
TWICE BAKED SWEET POTATOES WITH RICOTTA CHEESE
A tasty, savory version of twice baked sweet potatoes.
Provided by frank11
Categories Side Dish Vegetables Sweet Potatoes
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork and bake until soft, about 1 hour. Remove from oven and cool until potatoes can be handled, about 20 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
- Meanwhile, place olive oil in small skillet over medium heat. Add shallots and cook and stir until softened and beginning to brown, about 10 minutes. Set aside.
- Cut potatoes in half lengthwise and scoop out pulp, leaving a thin shell. Set shells aside. Place pulp into a blender or food processor and blend until smooth. Add ricotta, salt, pepper, ginger, and sugar to the blender; blend until smooth.
- Return potato mixture to a bowl; stir in shallots, Parmesan cheese, and sage. Spoon mixture back into potato skins. Place potatoes on prepared baking sheet.
- Bake until heated through, about 30 minutes.
Nutrition Facts : Calories 161.3 calories, Carbohydrate 29.9 g, Cholesterol 7 mg, Fat 2.1 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 0.9 g, Sodium 247.4 mg, Sugar 8.2 g
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