ROASTED CRANBERRIES WITH SWEET POTATOES AND PINEAPPLE
Steps:
- Preheat oven to 400° F.
- In a large bowl mix together the cubed sweet potatoes, cranberries, pineapple, small carrots, whole garlic cloves and onion.
- Trim stem and scrape out seeds from Serrano chile, dice fine. Remove leaves from fresh rosemary stem, discard stem and fine chop the leaves. Add to the bowl of vegetables and fruit along with the olive oil and kosher salt.
- Place in a large pan or stone and roast for 45 minutes, stirring occasionally to evenly brown and crisp. If one pan is too crowded, divide on two. You want crisp, roasted vegetables, not steamed.
- Remove from oven, squeeze the lime juice over vegetables and serve immediately.
Nutrition Facts : Calories 133 kcal, Carbohydrate 22 g, Protein 1 g, Fat 4 g, Sodium 41 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
SWEET POTATOES WITH CRANBERRIES & PINEAPPLE
We like to add a colorful and tasty zing to our sweet potatoes by adding cranberries and pineapple. They compliment and accent the natural sweetness while also adding a tangy dimension.
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- Peel the sweet potatoes and chop into 1 to 2 inch thick slices. Place in a large stock pot and fill with water until potatoes are completely submerged and are able to float with about ½ inch of room. Boil over high heat until potatoes are tender, approximately 30 minutes. Once tender, drain potatoes and place in a large mixing bowl. Add butter or margarine, milk, and season with salt and pepper. Whip the potatoes for one to two minutes until butter is well mixed. Add nutmeg and cinnamon and whip potatoes until smooth and creamy. Stir in cranberries and crushed pineapple. You can make this one or two days in advance of a large dinner. Place in a air-tight container in the refrigerator. To reheat before serving, place in an oven safe bowl and bake at 350°F until hot, about 1 hour.
ROASTED SWEET POTATOES AND PINEAPPLE
This side pairs well with, short ribs, or roast chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss together sweet potatoes, pineapple, oil, and cayenne pepper. Season with salt. Roast until sweet potatoes and pineapple are tender and golden, 30 to 35 minutes, stirring every 10 minutes.
Nutrition Facts : Calories 173 g, Fat 7 g, Fiber 4 g, Protein 2 g, SaturatedFat 1 g
PINEAPPLE SWEET POTATOES
Baked sweet potatoes with a candied pineapple sauce!
Provided by Jo Allgauer
Categories Side Dish Vegetables Sweet Potatoes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish.
- Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. Peel and quarter.
- In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat.
- Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.
Nutrition Facts : Calories 232.2 calories, Carbohydrate 57.9 g, Fat 0.2 g, Fiber 3.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 62.4 mg, Sugar 40.9 g
SWEET POTATO CRANBERRY BAKE
In October, my husband helps harvest cranberries at a friend's bogs, so I have access to the very freshest ingredients. Their bold autumn flavor pairs up perfectly with sweet potatoes to make a seasonal side dish my family looks forward to. -Jill Doyle, Kingston, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices. , Place half in a greased 2-1/2-qt. baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over top. Cover and bake at 350° for 30 minutes. , In a small bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, until topping is golden brown, about 10 minutes longer.
Nutrition Facts : Calories 386 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 81mg sodium, Carbohydrate 68g carbohydrate (40g sugars, Fiber 7g fiber), Protein 4g protein.
ROASTED SWEET POTATOES WITH PINEAPPLE CRANBERRY CHUTNEY
Loaded with vitamins A and C, sweet potatoes are a nutritionist's dream. Roasted and served with a healthy, low-fat topping, they become a very satisfying meal. The sweet chutney is also a delicious accompanimentto roasted meats.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 2
Steps:
- Preheat the oven to 425 degrees. Place the potatoesin a roasting pan and roast 45 minutes, until they yield easily to a knife.
- Halve each potato, place 2 halves on a dinner plate, and spoon 1/4 cup of the chutney on top.
SWEET POTATOES WITH CRANBERRY CHUTNEY
This is an easy and surprisingly delicious way to get a dramatic-looking sweet-potato dish on the table with little fuss. The heat of the jalapeños in the chutney, mixed with aromatic vegetables and the sweetness of the dried fruit, gives the cranberries depth. A dollop of sour cream goes on the halved sweet potato, followed by a generous spoonful of chutney. Make the chutney up to two weeks ahead and keep it in the refrigerator. It also freezes well. Assembly on Thanksgiving is an easy last-minute task.
Provided by Kim Severson
Categories dinner, lunch, vegetables, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Slowly melt the butter in a large saucepan over medium heat. Add red onion and red and green peppers. Sauté for 1 minute. Add vinegar, brown sugar, currants, raisins and cranberries. Cook over medium heat for 20 minutes. Add jalapeño, allspice and ginger. Cook, stirring occasionally, for another 10 minutes.
- Heat oven to 350 degrees. (Use 1 large sweet potato to serve 2 as a side dish, or 1 smaller sweet potato per person.) Wash and dry each sweet potato, then rub with 1 teaspoon of canola oil and sprinkle with 1 teaspoon each of sea salt and cracked pepper.
- Bake for 1 hour and 10 minutes or until soft in the center. While sweet potato is hot, cut in half and top with 1 tablespoon fresh sour cream and 1 tablespoon chutney. Serve immediately.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 10 grams, Carbohydrate 91 grams, Fat 24 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 13 grams, Sodium 815 milligrams, Sugar 60 grams, TransFat 1 gram
SWEET POTATOES WITH CRANBERRIES
I do not remember where I got this recipe, but I wanted a sweet potato dish that did not use a lot of sugar as the normal recipes.
Provided by Coppercloud
Categories Yam/Sweet Potato
Time 1h50m
Yield 7-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°. Butter a large, shallow oven safe dish. Arrange the sweet potatoes overlapping the slices slightly. Pour 1/2 cup of the water over the sweet potatoes. Cover with foil and bake for about 40 minutes, or until just tender.
- Mix the melted butter with the bourbon or Vannila. Spoon the mixture over the sweet potatoes. Increase the oven temperature to 425°. Season with salt and black pepper and bake in the upper third of the oven for about 25 minutes, basting halfway through cooking, until the bourbon mixture is almost completely absorbed.
- In a saucepan, combine the cranberries, the remaining 1/2 cup of water and the brown sugar and med-heat until the cranberries start to burst, about 10 minutes. Drain the cranberries, keep the liquid.
- Stir the cayenne and cinnamon into the cranberry liquid and spoon it over the sweet potatoes. Bake in the upper third of the oven, basting well after 5 minutes, for 20 minutes longer, until the potatoes are glazed and most of the liquid is gone. During the last 5 minutes of baking, scatter the cranberries on top. Serve.
- These can be made a head of time, then warmed before serving.
Nutrition Facts : Calories 337.9, Fat 6.7, SaturatedFat 4.2, Cholesterol 17.4, Sodium 147.8, Carbohydrate 63.8, Fiber 8.3, Sugar 21.4, Protein 4.2
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