Tag Archives: sweet potatoes

Instant Pot Sweet Potato Tortilla Soup from instantpoteats.com

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  • NOTE:  make sure you do not add more that line indicates
    1 large brown onion, finely diced
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 3-4 large garlic cloves, finely diced
  • ½ red chili, sliced
  • 2 tablespoons roughly chopped cilantro (stalks and leaves)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander seeds
  • 1 lb / 550 g sweet potato, diced into cubes
  • 1 can black beans, rinsed
  • 2 cups chopped tinned tomatoes
  • 3 cups water
  • 1 cube vegetable stock cube
  • Juice of ½ lime
To serve
  • 1 avocado, diced
  • Handful of fresh cilantro/coriander, roughly chopped
  • Handful of corn tortilla chips, crumbled over the top
  • A dollop of sour cream (in bowls, per person)
  • 1-2 tablespoons of grated cheddar (in bowls, per person)
  • Grated cheese
  1. Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add the onions, olive oil and one teaspoon of salt and sauté for 5 minutes, stirring a few times.
  2. Add the garlic, chili, cilantro, spices and the remaining salt and stir through. Add the sweet potatoes, beans, tomatoes, water and vegetable stock cube. Stir through well and press Keep Warm/Cancel function key to stop the Sauté process.
  3. Place and lock the lid, making sure the steam releasing handle is pointing to Sealing. Press Manual, High pressure and set to 3 minutes. After 3 beeps the pressure cooker will start going. Once the IP stops cooking, allow 5 minutes for natural release and then use the quick release method to let off the rest of the steam and pressure.
  4. Open the lid and stir in the juice of ½ lime. You can also add extra fresh cilantro directly in the pot.
  5. Serve the soup in bowls, topped with diced avocado and crispy corn tortilla chips. Add a dollop of sour cream and some cheddar cheese on top, if you like.

fabulous-sweet-potato-burger-clinton-kelly

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  • 1the-chew_recipe_2867880_1000x400_1459186690065 1/2 pounds sweet potatoes (peeled and cut in 1-inch cubes)
  • 2 tablespoons olive oil
  • 2 cloves garlic (peeled and minced)
  • 2 tablespoons Worcestershire sauce
  • 1/2 red onion (peeled and finely diced)
  • 1 cup chickpeas (rinsed and drained)
  • 1 1/2 cups rolled oats
  • 1/2 cup cashews (finely chopped)
  • 2 tablespoons coconut oil

TO SERVE

  • 4 potato buns (toasted)
  • 1 avocado (peeled and thinly sliced)
  • 1/4 cup mayonnaise
  • 1/2 cup pickled red onions
  • 4 leaves green lettuce
  • 1/4 cup dijon mustard
  • For Sweet Potato Patties: preheat oven to 400ºF. In a large bowl, toss sweet potatoes and garlic with olive oil and season with Kosher salt and freshly ground black pepper. Place on baking sheet and roast for 35-45 minutes or until tender. Remove from the oven and allow to cool slightly.
  • In the bowl of a food processor pulse to combine sweet potato, Worcestershire, onion, and chickpeas.
  • Remove mixture to a large bowl and add the rolled oats and cashews and mix to combine. Form into five patties.
  • In a large sauté pan add the coconut oil and heat over medium-high heat. Add patties and cook until golden brown, about 4 minutes, flip and cook another 4 minutes. Remove and keep warm.
  • To Serve: place buns on a sheet tray and place in the oven. Toast until golden brown, about 4 minutes.
  • On the bottom of the bun place burger patty. Top with avocado, pickled onions and green lettuce. Spread mayonnaise and Dijon mustard on top bun and place on top of the burger. 
  • Tip: use a plastic lid and plastic wrap to help form the burger patties into perfect rounds.

 

Sweet potato fritters

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  • 2-3 large sweet potatoes, peeled
  • 2 large eggs, lightly beaten
  • 1/3 cup parmesan cheese, grated
  • 1 teaspoon brown sugar
  • 1/2 teaspoon onion powder
  • kosher salt and freshly ground pepper, to taste
  • vegetable oil, for frying
  1. In a large Dutch oven or heavy-bottomed skillet, heat 1/8-inch vegetable oil over medium high heat until shimmering (but not smoking). Note: oil should sizzle when you drop a few shreds of sweet potato in.
  2. Using a cheese grater, coarsely grate sweet potato and place in a large bowl.
  3. Pour lightly beaten eggs into shredded sweet potato and stir together.
  4. Add parmesan cheese, brown sugar and onion powder, and season everything liberally with salt and pepper.
  5. Mix until everything is incorporated and sweet potato is thoroughly coated.
  6. Working in large spoonfuls, drop sweet potato mixture in large clumps into the hot oil. Using the back of a spatula, pat sweet potato rounds down into a flat disc.
  7. Cook undisturbed for 2-3 minute, or until golden brown. Flip and cook other side until golden.
  8. Remove to a paper towel-lined plate to drain and serve immediately. Serves 4-6

Recipe adapted from The Pancake Princess

Mushroom and Stout Potpies With Sweet Potato Crusts

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  • 6 tablespoons grape seed oil (or other neutral oil), plus more for greasing the ramekins
  • 4 large shallot lobes, finely chopped (about 3/4 cup)
  • 2 medium leeks (white part only), chopped
  • 1 tablespoon thyme leaves, plus extra thyme sprigs for garnish
  • 4 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 4 pounds mixed mushrooms (such as cremini, portobello and shiitake), stemmed, trimmed and sliced into 1-inch pieces
  • 6 tablespoons spelt flour or whole-wheat flour (may substitute all-purpose flour)
  • 2 cups stout or other dark, heavy beer
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons low-sodium tamari or other soy sauce
  • 2/3 cup pitted kalamata olives, chopped
  • 1/3 cup chopped flat-leaf parsley leaves
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 pound sweet potatoes, scrubbed and thinly sliced

Preheat the oven to 375 degrees. Lightly grease eight 8-ounce ramekins or the baking dishes of your choice (see headnote) with a little oil and set on a baking sheet.

Heat 1/4 cup of the oil in a large, heavy pot over medium heat. Add the shallots and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the leeks and all but 1 teaspoon of the thyme to the pot and cook for another 2 minutes, until the leeks are tender. Add the garlic and tomato paste and cook until the garlic is fragrant, about 30 seconds. Add the chopped mushrooms to the pot all at once. Cook until the mushrooms are collapsed, tender and glistening, about 8 to 10 minutes, stirring often. Sprinkle the flour over the mushrooms, stir and cook for about a minute, until the flour no longer tastes raw.

Pour the stout into the pot, scraping up any browned bits at the bottom of the pan. Add the vinegar and tamari. Bring the mixture to a boil, then reduce the heat until the mixture is gently bubbling and cook until the liquid is reduced and as thick as gravy, 5 to 10 minutes. Remove from the heat. Stir in the olives and chopped parsley. Season the mixture lightly with salt and pepper.

Divide the mushroom mixture among the ramekins. Layer the sweet potato slices on top, overlapping the rounds as you go, until there are 2 solid layers of sweet potatoes on each dish. Brush the sweet potatoes with the remaining 2 tablespoons of oil, and sprinkle equally with the 1/2 teaspoon of salt, the 1 teaspoon of pepper and the remaining chopped thyme.

Cover the ramekins with heavy-duty aluminum foil and bake the potpies for 30 to 40 minutes or until the mushroom mixture is bubbling and the sweet potatoes are tender. Remove the foil, turn the oven to broil, and return the pot pies to the broiler for just a minute or two, until the sweet potatoes are nicely browned. (Watch carefully, so they don’t burn.) Garnish with the thyme sprigs. Serve hot.   8 servings

Adapted from a recipe by Laura Wright on TheFirstMess.com

Roasted Sweet Potato Salad from Canadian Living

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  • images1 large sweet potato, (about 640 g), cut in 1/2-inch (1 cm) cubes
  • 1/4 cup (60 mL) extra-virgin olive oil
  • 2 tbsp (30 mL) lime juice
  • 1 tsp (5 mL) liquid honey
  • Pinch each salt and pepper
  • 4 cups (1 L) baby spinach

Toss sweet potato with 1 tbsp of the oil; spread on lightly greased rimmed baking sheet. Roast in 400F (200C) oven, turning occasionally, until tender and golden, about 20 minutes.

In bowl, whisk together remaining oil, lime juice, honey, salt and pepper. Stir in sweet potato and spinach.

Baked Sweet Potato “Fries” Ina Garten

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2 medium sweet potatoes, peeled
2 tablespoons good olive oil
1 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees.
Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/baked-sweet-potato-fries-recipe.html?oc=linkback