Sweet Potatoes
Sweet Potato Fries
From A Healthy Passion
2 sweet potatoes
1 T olive oil
1/2 tsp cayenne
salt
pepper
Preheat your oven to 400 degrees. Peel and slice sweet potatoes into wedges. Drizzle with olive oil, sprinkle with salt, pepper, and cayenne, toss to coat. Place on a baking sheet lined with foil and bake for 20 minutes, turning halfway though.
Warm Sweet Potato and Black Bean Salad
From A Healthy Passion
2 sweet potatoes peeled and cut into 1-inch chunks
1 large red onion, chopped
3 tbsp extra virgin olive oil
Salt and freshly ground black pepper
1 tsp red pepper flakes
2 cloves garlic, peeled and minced
Juice of 2 limes
1 can black beans drained and rinsed
1/4 cup cilantro
2 cups water
1 cup brown rice
Preheat oven to 400 degrees. Toss sweet potatoes and onions with 1 tbsp olive oil and place on a large baking sheet. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. While the potatoes are roasting bring water to a boil and cook rice according to package directions. In a small bowl whisk together lime, cilantro, garlic, cumin, and 2 tbsp olive oil. Put warm vegetables in a large bowl with beans toss with dressing and garnish with cilantro. Taste and adjust seasoning if necessary.
Betty Crocker Mixed Fruit and Yam Gratin
Use as side dish or brunch served with yogurt.
2 medium sweet potatoes
1 cup chopped pineapple
1 cup sliced banana
¾ cup chopped apple
¼ cup raisins
1/3 cup dry white wine or apple juice
1 tablespoon packed brown sugar
1 teaspoon grated lemon peel
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
Heat oven to 350. Spray rectangular dish (10 x 6 x 1 ½ inches) with non stick cooking spray.
Peel and cut sweet potatoes into 1/3 inch slices. Layer half the sweet potatoes in the dish. Mix pineapple, banana, apple and raisins. Spread half the fruit mixture over the sweet potatoes. Repeat with remaining sweet potatoes and fruit mixture. Mix remaining ingredients and pour evenly over sweet potatoes and fruit. Cover and bake for 60 minutes or until the sweet potatoes are tender.
The above recipe is for those who follow the rules. For those of us who stray from the “exact.” (Notes from Teresa Toral)
I did not put the bananas in to cook added them when I was ready to eat. I did not have apple juice- so just used the juice from the pineapple and used the whole apple whether or not it was ¾ of a cup. Of course it is healthier to not peel the sweet potatoes. I have eaten it warm, at room temp and cold. Pretty good at any temperature! I think any mixture of fruit would work, and spices and sugar are always the cooks preference.
Shaker Sweet Potato Gratin
From The World in My Kitchen
1 large sweet potato, peeled and thinly sliced (Use a mandoline if you have one--you want the slices to be as thin as possible.)
1 cup heavy cream
1/8 tsp dried rosemary
1/8 tsp dried sage
1/8 tsp garlic powder
1/2 cup parmesan cheese, freshly grated
1/2 cup panko bread crumbs
1 Tbl butter
Heat the heavy cream, rosemary, sage and garlic powder in a small saucepan and simmer for about 10 minutes. Do not boil.
Preheat the oven to 450 degrees F. Grease a small casserole dish with butter. (I use an 11" x 7" glass dish.) Cover the bottom of the dish with the potatoes. Spoon over a couple of tablespoons of the cream. Sprinkle with a little bit of parmesan cheese. Continue this process until the dish is full. Pour any remaining cream over the top and sprinkle on any leftover cheese.
Melt the butter in a microwave in a small microwave-safe bowl. Add the bread crumbs and toss. Sprinkle over the casserole. Bake in the oven for about 45 minutes or until the potatoes are completely softened. If the bread crumbs haven't browned by the time the potatoes are done, place under a broiler until they are browned.
Serve hot.
Sweet Potato Blondies
from My Fiance Likes It, So It Must Be Good
3/4 cup dark brown sugar
1/2 cup butter, melted
1 & 1/8 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 teaspoon vanila
3/4 cup sweet potato puree
1/4 cup chocolate chips
10-12 large marshmallows, optional
Preheat oven to 375 F and grease a small (around 8x10 or so) baking dish with flour and butter.
In a medium bowl, combine brown sugar and butter. Beat until smooth.
In another medium bowl, combine flour, baking soda, and salt.
In bowl with sugar and butter, beat in eggs (one at a time) and vanilla.
Slowly add in flour mixture until a thick batter forms. Fold in sweet potato puree and chocolate chips.
Pour batter into baking dish and bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean. If you wanted to kick it up a notch you could top the batter with marshmallows about halfway through the baking time to get them all toasty. After all, marshmallows and sweet potatoes were just meant for each other!
