PORK-SWEET POTATO QUESADILLAS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 200 degrees F. Pierce the sweet potato a few times with a fork and microwave until soft, 7 to 10 minutes. Let cool slightly, then remove the skin and mash the flesh with a fork; set aside.
- Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the pork, chile powder and 1 teaspoon salt and cook, breaking up the meat, until browned, about 3 minutes. Add the garlic, sweet potato and scallions and cook, stirring, 2 more minutes. Add the cilantro and season with salt. Transfer the mixture to a bowl.
- Wipe out the skillet; add 1/2 tablespoon butter and melt over medium-high heat. Add a tortilla, spread one-quarter of the pork mixture on one half and top with 1/2 cup cheese. Fold the tortilla over the filling and cook until the quesadilla is golden, 1 to 2 minutes per side. Transfer to a baking sheet and place in the oven to keep warm. Repeat to make 3 more quesadillas. Cut into wedges and serve with pickled jalapenos and sour cream, if desired.
SWEET POTATO AND PULLED PORK SALAD
Provided by Food Network
Time 5h
Number Of Ingredients 18
Steps:
- Season a pork shoulder with barbecue spice. Let stand for 1 hour. Smoke the pork shoulder for about 4 hours or until it reaches 160 degrees internal temperature. Cool and pull the pork by hand. Set aside until you toss salad.
- Peel, cut, and season the sweet potatoes with salt, pepper and vegetable oil. Roast the sweet potatoes in a 375 degree oven until browned and tender (about 30 minutes). Let cool to room temperature. Roast the corn on the cob in a 375 degree oven until lightly browned. Cool and cut off the cob.
- Barbecue Vinaigrette: Whisk all ingredients together.
- Fried Buttermilk Onions: Soak the onions in buttermilk for 1/2 hour. Mix flour with salt and pepper. Drain the onions and dredge them in flour. Fry the onions in vegetable oil until crisp and golden brown. Use the fried onions to garnish.
- Toss all the ingredients together, taste and adjust the seasoning. Garnish with the queso fresca and the fried onions. Serve immediately.
PORK WITH SWEET POTATOES
With sweet potatoes, dried cranberries and apple slices, this colorful pork dish is especially popular during fall and winter. -Mary Relyea, Canastota, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 slices; pound each with a meat mallet to 1/4-in. thickness. Dip pork in flour mixture to coat both sides; shake off excess., In a large skillet coated with cooking spray, heat oil over medium-high heat; brown pork in batches. Remove from pan., Add sweet potatoes, cranberries and broth to same pan. Bring to a boil. Reduce heat; simmer, covered, 4-6 minutes or until potatoes are almost tender. Stir in mustard. , Return pork to pan; add apple and green onions. Return to a boil. Reduce heat; simmer, covered, 4-6 minutes or until pork and sweet potatoes are tender.
Nutrition Facts : Calories 315 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 513mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
SWEET AND SAVORY SLOW COOKER PULLED PORK
This is a sweet and savory pulled pork that combines many techniques for the best flavor. The slow cooker makes the meat fall off the bone!
Provided by strayredbolt
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 15h5m
Yield 10
Number Of Ingredients 20
Steps:
- Place the pork shoulder roast into a large plastic bag, pour 1 cup of root beer over the meat, and squeeze out all the air from the bag. Seal the bag closed, and refrigerate 6 hours to overnight.
- The next day, mix together the light brown sugar, kosher salt, black pepper, paprika, dry mustard, onion powder, garlic salt, celery salt, cinnamon, ginger, and nutmeg in a bowl.
- Remove the meat from the marinade, and shake off the excess. Rub the meat all over with the spice mixture, wrap in plastic wrap, and refrigerate for 30 minutes to 2 hours.
- Mix together the balsamic vinegar, 1 1/2 cups of root beer, whiskey, and brown sugar in a bowl, and stir until the sugar dissolves.
- Heat the olive oil in a skillet over medium-high heat, and sear the meat on all sides until the meat develops a brown crust, about 3 minutes per side. Place the seared meat into a slow cooker. Pour the balsamic vinegar-root beer mixture over the meat, set the slow cooker to High, and cook for 6 to 8 hours.
- Remove the roast from the slow cooker, and shred with 2 forks. Discard the bones and all but 1 cup of the liquid in the slow cooker. Return the shredded meat to the cooker, mix in the barbecue sauce, and let sit on Low until ready to serve. Serve piled on buns.
Nutrition Facts : Calories 485.4 calories, Carbohydrate 45.5 g, Cholesterol 81.4 mg, Fat 19.1 g, Fiber 1.5 g, Protein 28.5 g, SaturatedFat 6.3 g, Sodium 985.4 mg, Sugar 21.4 g
SWEET POTATO & CHORIZO QUESADILLAS
Fill tortilla wraps with sweet potato, spicy Spanish sausage and feta cheese then finish on a griddle pan
Provided by Cassie Best
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Pierce the potatoes a few times each and put on a baking tray. Cook for 50 mins until really soft. Leave to cool slightly.
- Scoop the sweet potato flesh out of the skins into a bowl. Mash with the coriander, season and gently fold through the feta. This can be done earlier in the day - cover and keep in the fridge. Heat a large griddle pan.
- Spread the sweet potato mixture over half of each tortilla, top with chorizo slices and fold the other side over. Cook on the hot griddle pan for 3 mins each side until golden. Cut each tortilla in half and serve.
Nutrition Facts : Calories 693 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 103 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 25 grams protein, Sodium 3.4 milligram of sodium
PULLED PORK-STUFFED SWEET POTATOES RECIPE BY TASTY
Here's what you need: yellow onion, pork loin, salt, pepper, garlic, BBQ sauce, sweet potatoes, olive oil, shredded carrots, purple cabbage, green onion
Provided by Crystal Hatch
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Layer bottom of crock pot with onion and lay pork loin on top. Season with salt, pepper, and garlic. Top with BBQ sauce.
- Cook on high for 4 hours or low for 8 hours.
- "Pull apart" the pork loin using two forks. Cover and let sit and move on to sweet potatoes.
- Preheat oven to 400˚F (200˚C).
- Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
- Next, cut sweet potatoes in half and carve out the centers with a spoon, leaving a rim around the outside of each sweet potato.
- Place sweet potatoes on a baking sheet covered in parchment paper, drizzle with olive oil and season with salt and pepper.
- Bake for 20 minutes.
- Add shredded carrots and purple cabbage to the shredded pork and combine.
- Fill sweet potatoes with pork, drizzle with BBQ sauce, and garnish with green onion.
- Enjoy!
Nutrition Facts : Calories 590 calories, Carbohydrate 73 grams, Fat 21 grams, Fiber 7 grams, Protein 26 grams, Sugar 43 grams
CREAMY JALAPENO AND PULLED PORK QUESADILLA
Spicy cream cheese, pulled pork, and veggies make quick and tasty quesadillas.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Spread tortillas evenly with cream cheese; top half of each of tortilla with remaining ingredients. Fold tortillas in half.
- Heat large skillet sprayed with cooking spray on medium heat. Add 1 quesadilla; cook 4 to 5 min. or until golden brown on both sides, turning after 2 to 3 min. Repeat with remaining quesadilla. Cut into wedges. Serve with salsa
SWEET POTATO QUESADILLAS
Make and share this Sweet Potato Quesadillas recipe from Food.com.
Provided by ratherbeswimmin
Categories Yam/Sweet Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large non-stick skillet, heat vegetable oil.
- Sauté onions and garlic until the onions are transparent.
- Add in the sweet potatoes, oregano, chili powder, cumin, and cayenne.
- Cover and cook for 10 minutes, stirring frequently to prevent sticking.
- When the sweet potatoes are tender, remove the filling from the heat and add salt and pepper; stirring to mix.
- Evenly spread the sweet potato mixture onto the tortillas; sprinkle 2 tablespoons of cheese onto each tortilla.
- Fold tortilla in half over filling.
- Either clean out the skillet you just used or get another large non-stick skillet and add a little oil; heat on medium high heat.
- Place the quesadillas in a heated nonstick skillet and cook on each side for 2-3 minutes, until cheese is melted and the filling is hot.
- Add more oil to skillet as needed and cook in batches.
- Serve with salsa and sour cream.
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- If you’d like to keep your quesadillas warm between batches, preheat the oven to 200 degrees F.
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- Add the onion and stir to coat. Spread the onions out evenly over the pan and let cook, stirring occasionally. (approximately 7 minutes). Depending on your oven's temperature, you may need to reduce the heat to prevent burning.
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- If using the onion and jalapeños, add 2 tablespoons of canola oil to a large pan over medium-high heat. Add the onion and jalapeño and sauté 4-6 minutes, or until softened. Transfer the vegetables to a bowl and set aside.
- Wipe the pan clean and place over medium-low heat. Add a light drizzle of oil to the pan and allow to come to temperature.
- Carefully, place 1 flour tortilla on the pan and scatter about a 1/4 cup of shredded cheese over the entire tortilla. Then, to only one half of the tortilla, add about a 1/3 cup pulled pork, followed by a light sprinkle of the vegetables, if using.
- Once the cheese starts to melt (about 1 minute), use a spatula to fold the side with cheese only over the pulled pork filling. Hold the quesadilla down with your spatula until the filling has melded together, about 30 seconds to 1 minute more.
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