Tahitian Sweet Potato Cream Recipes
BAKED SWEET POTATO AND CREAM CHEESE
Squacquerone is an amazing cream cheese made by my friend Patricia. When eaten with the baked sweet potato and dressed with the chili etc, this makes a great supper that is really quick to make. I buy my squacquerone from my friend Patricia at La Fromagerie. If you do not have somebody who makes this, you can make your own. To make 450m / 15 fluid ounces, you take 170ml / 6 fluid ounces of the coldest, best cream cheese you can buy and mix with a tablespoon of cold creme fraiche, 2 large tablespoons of cold buttermilk, 3 large tablespoons of cold untreated organic natural yogurt, the juice of 1 lemon and sea salt to taste. Mix this up, cover the bowl and keep at the bottom of the refrigerator to mature for a minimum of 24 hours. This is best matured for 3 days, and will have a shelf life of 6 days. Amazing stuff.
Provided by Jamie Oliver
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 200 degrees C/400 degrees F/gas mark 6.
- Wash the sweet potatoes, prick them with a sharp knife, then sprinkle with a little sea salt. Bake them on the top shelf of the oven for about 50 minutes until soft.
- Mix the chili and spring onion together. To serve the potatoes, make a cut in each potato and open out on a plate. Spoon on some of the cheese, sprinkle on the chili mix, then a handful of rocket, a very fine grating of lemon, sea salt, pepper, a drizzle of olive oil and finally a squeeze of lemon juice on each one. Delicious and so easy.
- (c) Jamie Oliver 2003
SWEET POTATOES WITH TAHINI BUTTER
Carla Lalli Music, a food writer and editor, is vehemently opposed to roasting sweet potatoes. "I don't understand why people are constantly roasting them," she says. "Roasting just makes them more fibrous and leathery, and they never, ever really get crispy." Instead, she posits that steaming performs a kind of alchemy on sweet potatoes that roasting never does - the moist heat fluffs them into absorbent clouds. And to make up for the inherent blandness of the cooking method, she slathers them with a rich tahini butter spiked with soy sauce, which immediately melts into a mouth-smacking sauce. Her simple recipe ends with a shower of golden sesame seeds and a torrent of lime juice. Try it - every bite will surprise you with crunch, salt, umami and acidity to counterbalance the sweetness of the pillowy potatoes.
Provided by Samin Nosrat
Categories vegetables
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a few inches of water to a boil in a medium pot fitted with a steamer basket or footed colander. Place sweet potatoes in the steamer. Cover, reduce heat to medium and steam until potatoes are completely tender, 35 to 40 minutes. (Use a skewer or paring knife to check for doneness; the potatoes should be soft all the way through.)
- Meanwhile, in a small bowl, whisk butter, tahini, lime juice, soy sauce, sesame oil and garlic until smooth. It might seem as if the butter and liquids will never fully combine, but they will - just keep stirring! Taste, and adjust seasoning with salt, pepper and more lime juice as needed.
- Set a small pan over medium heat. Toast the sesame seeds, swirling the pan continuously, until seeds are golden. They'll give off some oil and start to clump together, so if needed, stir with a wooden spoon to keep them moving so that they toast evenly. They'll turn a nice deep-golden shade just as they dry off a bit, about 4 minutes. Transfer seeds to a small bowl to prevent them from overcooking.
- When the sweet potatoes are tender, use tongs to transfer them to a large plate or platter. When they are just cool enough to handle, split potatoes in half lengthwise, and season with flaky salt. Spread tahini butter generously onto the flesh, and top with sesame seeds. Serve immediately with lime wedges.
CREAMY SWEET POTATOES
I took my mother's delicious sweet potato casserole recipe and gave it a new twist by adding the tempting taste of orange-a fruit very abundant in our state. The flavors are wonderful together and make this dish a family favorite. -Norma Poole, Auburndale, Florida
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt; mix well. Transfer to a greased 3-qt. baking dish. , Bake at 350° until set, 35-40 minutes. Top with marshmallows; return to oven until they just begin to puff and melt, 5-10 minutes.
Nutrition Facts : Calories 312 calories, Fat 10g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 266mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 5g fiber), Protein 4g protein.
TAHITIAN SWEET POTATOES WITH FEI (BANANAS)
Spicy and creamy without being overly sweet. I used 2 tbsp. curry paste and I think 4 Thai chiles and it was moderately spicy. That might be too hot for some, so cut back if you don't want it to be hot. I served this with "Thai Marinated Pork with Dipping Sauce- recipe 81667" and "Poat Dot - Cambodian Grilled Corn recipe 38475" and it made a wonderful dinner. Hope you enjoy!
Provided by PalatablePastime
Categories Yam/Sweet Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, heat oil.
- Add potatoes and cook until lightly browned on the outside.
- Add coconut milk, curry paste, juice of the lime, fish sauce, and brown sugar to pan, stirring to mix well.
- Cover and simmer for 15 minutes or until potatoes are tender, stirring occasionally.
- Peel and slice bananas into chunks and stir in with the potatoes.
- Cook over low heat 5-7 minutes or until heated through and bananas have softened but are still intact.
- Garnish with chopped cilantro and sliced chilli peppers before serving.
- Serve hot.
CREAMED SWEET POTATOES
This was a fantastic side dish for our Thanksgiving feast. I doesn't make a huge bowl full, but we found it to be the perfect amount. I only used 1/4 teaspoon of cayenne pepper, but I could have used a little more. I thought there was too much butter however. 1/4 cup would have been plenty. This recipe is from The Castle, Natchez, Mississippi and featured recently in an article in Taste of the South.
Provided by SharleneW
Categories Yam/Sweet Potato
Time 1h10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Place sweet potatoes on a baking sheet and roast until tender (approximately 1 hour). Let potatoes cool slightly and then peel.
- In a mixing bowl, mash sweet potatoes. Add remaining ingredients. Beat with an electric mixer at medium speed until smooth.
Nutrition Facts : Calories 808.5, Fat 45.3, SaturatedFat 28.4, Cholesterol 142.5, Sodium 436.7, Carbohydrate 95.4, Fiber 13.7, Sugar 21.3, Protein 8.6
HAWAIIAN SWEET POTATO CASSEROLE
This casserole is just so good it is the first thing I am asked to make every Thanksgiving.
Provided by zapper
Categories Side Dish Vegetables Sweet Potatoes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish. Stir together the brown sugar and cinnamon until evenly blended; set aside.
- Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until just tender, 15 to 20 minutes. Drain and allow to steam dry for a minute or two; peel and cut into 1/2 inch slices.
- Layer the potatoes into the prepared baking dish, dot with butter, and sprinkle with salt. Arrange the bananas over the potatoes and sprinkle evenly with the brown sugar mixture. Top with the crushed pineapple. Whisk together the pineapple juice, lemon juice, and honey until the honey has dissolved. Pour over the casserole.
- Bake in the preheated oven until hot and browned on top, about 40 minutes.
Nutrition Facts : Calories 370.5 calories, Carbohydrate 88.8 g, Cholesterol 2.5 mg, Fat 1.3 g, Fiber 8.8 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 525.9 mg, Sugar 44.9 g
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