Sweet Potatoes With Curried Beef Mushrooms And Sour Cream Recipes

SALT-RUBBED SWEET POTATOES WITH SOUR CREAM AND CHIVES

Steps:

• Heat the oven to 400 degrees. Line a sheet pan with parchment paper. Use a fork to poke holes all over the flesh of the damp potatoes, then rub each one all over with 1/2 tablespoon salt.
• Bake for about 1 hour, until tender, then allow to cool slightly before brushing off excess salt and slicing each one lengthwise. Open up the sweet potato, use a fork to rough up its flesh, then dollop each with 1 tablespoon sour cream and sprinkle with 1 tablespoon chives. Garnish with black pepper.

HEARTY BEEF & SWEET POTATO STEW

Steps:

• Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., Add remaining oil to pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from pan. Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. Transfer to oven; bake, covered, 1-1/4 hours., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to Dutch oven.

BAKED SWEET POTATOES WITH SOUR CREAM AND BROWN SUGAR

Steps:

• Heat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil, and set aside. Rub potatoes with vegetable oil, and place on the prepared baking sheet. Bake in the oven until the potatoes can be easily pierced with a knife, 40 to 45 minutes.
• Slit potatoes open lengthwise, and sprinkle with salt and pepper. Top with a generous dollop of sour cream, sprinkle with dark-brown sugar, and serve immediately.

MUSHROOMS AND SOUR CREAM WITH FRIED POTATOES

Steps:

• Wipe the mushrooms with a damp cloth. Separate the stems from the caps. (The small chanterelles can be left whole.) Cut the stems in half crosswise. Cut the smaller caps in half and the larger ones in quarters.
• Melt the butter in a medium-size skillet over medium heat. Add the mushrooms and cook them, tossing and stirring, until they throw off their liquid and then reabsorb it, about 12 minutes. Set them aside. Wipe out the skillet.
• Heat three tablespoons of the oil in a large skillet over medium heat. Add the potatoes and cook them over medium heat for about five minutes. Scrape under the bottom layer with a wooden spoon and stir so that the cooked potatoes are on top. Cook the potatoes this way until they are cooked through and deep golden, about 20 minutes. If they stick to the bottom of the skillet, scrape them off. Season them with salt and pepper.
• While the potatoes are cooking, heat the remaining oil in another skillet. Add the onions and saute them over medium heat until deeply colored, about 15 minutes.
• Stir the mushrooms, onion and sour cream into the potatoes and toss everything well. Cook over low heat until the sour cream is heated through, two minutes. Serve at once.

CURRIED SWEET POTATO SURPRISE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking pan.
• Place drained pears, peaches, pineapple, and cubed sweet potatoes in a large bowl.
• Melt butter in a saucepan over low heat. Whisk in brown sugar and curry powder until well blended. Pour over the sweet potato mixture and toss to coat. Spread mixture into the prepared pan.
• Bake in the preheated oven until sweet potatoes are tender, about 50 minutes.

CURRIED SWEET POTATO MASH

Steps:

• Heat butter and olive oil in a skillet over medium heat; stir in onion and garlic. Reduce heat to low and saute until onions are soft and clear but not toasted, 10 to 15 minutes.
• Pierce potatoes with a fork. Microwave 3 at a time on high power until tender, but not overdone, 5 to 6 minutes.
• Mash and mix sweet potatoes with onion-garlic mixture, ginger, creme fraiche, curry powder, turmeric, and pepper until well combined.

SWEET POTATOES WITH CURRIED BEEF, MUSHROOMS AND SOUR CREAM

Steps:

• Peel and roast sweet potatoes at 400°F for 45 minutes to an hour.
• Meanwhile, add a splash of olive oil to a fry pan with a heavy base on medium-high heat. Add ground beef, pinch of salt, mushrooms, and curry powder. Cook mixture until meat browns. Add water and ketchup. Cook and stir for an additional 2 minutes on medium heat. Don't let the mixture become too dry - you're looking for a thick sauce-like texture. Remove from heat and set aside.
• Cut open sweet potatoes. Spoon beef/mushroom mixture, a good dollop of sour cream, green onions, chili, and cilantro into each one.

MUSHROOM AND SWEET POTATO POTPIE

Steps:

• Preheat oven to 400°. In a Dutch oven, heat 1 tablespoon oil over medium heat. Add shiitake mushrooms and cook in batches until dark golden brown, 8-10 minutes; remove with a slotted spoon. Repeat with 1 Tbsp. oil and the portobello mushrooms., In same pan, heat 1 tablespoon oil over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic and 1 teaspoon rosemary; cook 30 seconds longer. Stir in beer, 1 cup broth, bay leaves, vinegar, soy sauce and sauteed mushrooms., Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. In a small bowl, mix cornstarch and remaining broth until smooth; stir into mushroom mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove and discard bay leaves; transfer mushroom mixture to 8 greased 8-oz. ramekins. Place on a rimmed baking sheet., Layer sweet potatoes in a circular pattern on top of each ramekin; brush with remaining oil and sprinkle with pepper, salt and additional rosemary. Bake, covered, until potatoes are tender, 20-25 minutes. Remove cover and bake until potatoes are lightly browned, 8-10 minutes. Let stand 5 minutes before serving.

CURRIED MASHED SWEET POTATOES

Steps:

• COOK potatoes in boiling water in large saucepan 15 minute or until tender.
• MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add onions; cook and stir 4 minute Stir in curry powder; cook 2 min., stirring frequently.
• DRAIN potatoes. Add onion mixture, sour cream and salt; mash until smooth.