CARIBBEAN SWEET POTATO SALAD
This is a 90's potato salad - a new and improved, redone, much better potato salad. Not only does it have a sweet potato, in addition to a Russet potato, but it also contains corn, cucumber, and peanuts! Corn oil will do if you don't have canola.
Provided by jessica
Categories Salad Vegetable Salad Recipes
Time 1h
Yield 5
Number Of Ingredients 13
Steps:
- Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
- In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
- Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 27.8 g, Fat 12.6 g, Fiber 4.5 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 290.4 mg, Sugar 7.2 g
CARIBBEAN POTATO SOUP
My bright and hearty soup features an unusual blend of ingredients, including okra, kale and black-eyed peas. No kale on hand? Use spinach instead. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute onions in oil until tender. Add the garlic, ginger and spices; cook 1 minute longer., Stir in broth and potato. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in kale and okra. Return to a boil; cover and simmer 10 minutes longer or until potato is tender. Add the milk, tomatoes, peas and lime juice; heat through.
Nutrition Facts : Calories 213 calories, Fat 10g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 954mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 6g fiber), Protein 5g protein.
CARIBBEAN CREAMY SWEET POTATO SOUP
Sweet potatoes and yams thrive on many of the Caribbean islands. They show up in everything from soups to desserts. This soup is creamy, sweet and very tasty.
Provided by morgainegeiser
Categories Yam/Sweet Potato
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pierce sweet potatoes several times with a sharp knife and bake in a 350°F oven 1 hour or until tender.
- When cool enough to handle, peel, place in a large bowl and mash with a fork or potato masher.
- Heat oil in a medium saucepan over medium heat. Add onion, celery, garlic and basil.
- Cook, stirring frequently, 10 minutes or until vegetables are tender.
- Add small amounts of water as necessary, about a tablespoon at a time to prevent sticking.
- Gradually sit milk into saucepan. Add mashed sweet potatoes, salt, pepper, and allspice.
- Cook, stirring frequently, until soup just begins to boil.
- Serve right away or remove from heat and cover until serving time.
Nutrition Facts : Calories 156.1, Fat 1.5, SaturatedFat 0.4, Cholesterol 2.5, Sodium 427.8, Carbohydrate 29.2, Fiber 3.5, Sugar 5.2, Protein 6.8
CARIBBEAN SWEET POTATO SOUP WITH GINGERED SHRIMP
Provided by Molly O'Neill
Categories dinner, soups and stews, main course
Time 1h35m
Yield Six servings
Number Of Ingredients 15
Steps:
- To make the soup, combine the sweet potatoes, 1 cup of coconut milk and the chicken broth in a large saucepan. Bring to a boil, lower heat and simmer until the potatoes are soft, about 15 minutes. Place in a food processor and puree until smooth. Mix in the remaining coconut milk and the salt. Reheat before serving, and stir in the lime juice and additional salt, if needed.
- To make the condiments, combine the ginger, lemon juice, oil and salt in a shallow dish. Add the shrimp and toss to coat. Refrigerate for 1 hour. Preheat the broiler. Remove the shrimp from the marinade and broil until cooked through, about 5 minutes. Set aside. Place the bananas on a greased baking sheet and broil until nicely browned, about 3 minutes. Place the shrimp, bananas, coconut, almonds and cilantro in separate bowls.
- Ladle the soup into 6 bowls. Serve, passing the condiments, including Tabasco, separately.
Nutrition Facts : @context http, Calories 807, UnsaturatedFat 15 grams, Carbohydrate 79 grams, Fat 44 grams, Fiber 12 grams, Protein 32 grams, SaturatedFat 26 grams, Sodium 1500 milligrams, Sugar 25 grams, TransFat 0 grams
CARIBBEAN SWEET POTATO SOUP WITH GINGER SHRIMP
Incredibly easy but lovely enough for company. The assortment of condiments allows guest to tailor the entry to taste.
Provided by justcallmetoni
Categories Yam/Sweet Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- For the soup, place sweet potatoes, a cup of the coconut milk and the broth in a stock pot. Bring to a low boil and simmer 15 minutes until the sweet potatoes are soft.
- Place potatoes and liquid in a food processor and blend until smooth, adding lime juice and the remaining coconut milk as needed.
- For the shrimp, mix together the ingredients in a plastic bag. Marinade the cleaned shrimp for one hour in the fridge. Broil or grill shrimp for five minutes until done.
- For the bananas, place banana slices in a single layer in a shallow baking pan. Broil 2-3 minutes. Turn bananas over and broil another minute or two until they are a bit soft and lightly browned.
- Ladle soup into bowls and top with shrimp. Serve condiments in small bowls on the side.
Nutrition Facts : Calories 867.2, Fat 60.5, SaturatedFat 41.3, Cholesterol 172.8, Sodium 1159.3, Carbohydrate 52.2, Fiber 13.3, Sugar 18.2, Protein 39.6
CARIBBEAN ZUCCHINI SOUP
This creamy soup is a riff off callaloo, a traditional West Indian soup that is made with the leaves of the callaloo plant. Because that plant is not native in the United States, the soup is often made here with spinach or even collard greens -- but with the abundance of zucchini, this version, served hot or cold, offers a new twist that still employs many of the same flavors!
Provided by Carla Hall
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the vegetable oil in a large pot over medium-high heat. Add the onions and a pinch each of salt and pepper. Cook until the onions start to color, stirring occasionally, about 3 minutes. If the pot is dry, add a bit more oil. Add the zucchini and bay leaf and season with salt; cook, stirring until coated, about 2 minutes. Add the garlic, ginger, nutmeg and 1 teaspoon of the curry powder; cook, stirring, for 30 seconds. Add the vegetable broth and coconut milk. Cover and bring to a boil.
- Reduce the heat and simmer for 15 minutes. Remove from the heat, then remove and discard the bay leaf. Stir in the remaining 1/2 teaspoon curry powder, if needed. (If serving chilled, let cool to room temperature.) Working in 2 batches, transfer the soup to a blender; pulse, then blend on low speed, gradually increasing the speed to high, until smooth. Add salt and pepper to taste. (For the cold version, refrigerate until completely chilled, at least 2 hours.)
- When ready to serve, divide the zucchini noodles between each bowl, then stir the lime juice and cilantro into the soup and pour over the zucchini noodles in each bowl. Garnish with cilantro sprigs. Serve with lime wedges and Sriracha.
SAVORY CARIBBEAN-INSPIRED SWEET POTATO CAKES
This recipe is inspired by fried buttercup squash patties that I had at the best Caribbean restaurant in town! Enjoy the complex and satisfying mix of garlic and chili pepper, with just a tinge of sweetness. These are great for appetizers, a light lunch with salad, or even for brunch! The sweet potatoes can be replaced with a winter squash, such as buttercup. Serve them warm, plain, or topped with maple syrup or a fruit chutney.
Provided by Shannon
Categories Appetizers and Snacks
Time 53m
Yield 4
Number Of Ingredients 9
Steps:
- Place the sweet potatoes in a pan, and fill with enough water to cover. Bring to a boil, and cook until potatoes are easily pierced with fork, about 10 minutes. Drain, place the potatoes in a mixing bowl, and mash.
- Meanwhile, heat 1 tablespoon canola oil in a skillet over medium-high heat. Stir in the jalapeno pepper, green onions, and garlic. Cook and stir until the vegetables are soft, about 5 minutes. Stir the vegetables, brown sugar, and allspice into the mashed sweet potatoes. Season to taste with salt and pepper.
- Form the sweet potato mixture into 12 slightly flattened cakes about 2 to 2 1/2 inches in diameter using your hands or large spoons. Place on a plate.
- Heat 1/4 cup canola oil in a skillet over medium-high heat. Place the sweet potato cakes in the skillet, four at a time, and cook, turning once, until golden brown on each side, 6 to 8 minutes. Add more oil if needed.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 31.6 g, Fat 17.6 g, Fiber 4.9 g, Protein 2.6 g, SaturatedFat 1.5 g, Sodium 80.7 mg, Sugar 7.4 g
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