FRIED SWEET POTATOES
Blanched sweet potatoes are sliced and fried in melted butter and brown sugar. Simple to make and will always disappear.
Provided by LISAB4X
Categories Side Dish Vegetables Sweet Potatoes
Time 25m
Yield 8
Number Of Ingredients 3
Steps:
- Bring a large pot of water to a boil. Add peeled sweet potatoes, and boil for about 4 minutes. Remove from water, and cut into 1/2 inch slices.
- Melt butter in a large frying pan over medium heat. Stir in brown sugar until dissolved, adding more butter if necessary. Add sweet potatoes, and fry until golden brown and fork tender, turning occasionally. Serve hot.
Nutrition Facts : Calories 398.5 calories, Carbohydrate 74.2 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 3.2 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 132.2 mg, Sugar 59.7 g
SWEET POTATO AND EGG SKILLET
I try to incorporate nutritious sweet potatoes in my meals as often as possible, especially with breakfast. This recipe originated with the purpose of feeding my family a healthy, hearty breakfast...and it worked! -Jeanne Larson, Mission Viejo, California
Provided by Taste of Home
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large cast-iron or other heavy skillet, heat the butter over low heat. Add sweet potatoes, garlic, 1/4 teaspoon salt and thyme; cook, covered, until potatoes are almost tender, 4-5 minutes, stirring occasionally. Stir in spinach just until wilted, 2-3 minutes., With the back of a spoon, make 4 wells in potato mixture. Break an egg into each well. Sprinkle eggs with pepper and remaining salt. Cook, covered, on medium-low until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes.
Nutrition Facts : Calories 224 calories, Fat 11g fat (5g saturated fat), Cholesterol 201mg cholesterol, Sodium 433mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
SKILLET HASSELBACK SWEET POTATOES
Treat your sweet-salty tooth! Sweet potatoes dressed with buttery, herby, garlicky goodness make for a stunning, delicious side dish. -Lauren Knoelke, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Cut thin slices lengthwise from bottom of sweet potatoes to allow them to lie flat; discard slices. Place potatoes flat side down; cut crosswise into 1/8-in. slices, leaving them intact at the bottom. Arrange sweet potatoes in a 12-in. cast-iron or other ovenproof skillet., Stir together next 5 ingredients. Spoon half the butter mixture evenly over sweet potatoes. Bake 35 minutes. , Meanwhile, add herbs to remaining butter mixture. Toss bread crumbs with Parmesan. Remove skillet from oven. Spoon remaining butter mixture over potatoes; top with bread crumb mixture. Return to oven until potatoes are tender and topping is golden brown, 10-12 minutes. If desired, top with toasted nuts.
Nutrition Facts : Calories 333 calories, Fat 13g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 620mg sodium, Carbohydrate 52g carbohydrate (20g sugars, Fiber 6g fiber), Protein 5g protein.
SKILLET SWEET POTATOES
Make and share this Skillet Sweet Potatoes recipe from Food.com.
Provided by Dreamer in Ontario
Categories Yam/Sweet Potato
Time 35m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil over medium heat in a nonstick skillet.
- Cook onions, stirring occasionally, until softened and golden (about 5 minutes).
- Add sweet potatoes and stock to skillet; cover tightly; simmer, stirring every 5 minutes, for about 15 minutes or until tender.
- Season with salt & pepper to taste.
SKILLET SWEET POTATOES
Make and share this Skillet Sweet Potatoes recipe from Food.com.
Provided by Dancer
Categories Yam/Sweet Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet bring 1 inch of water to boiling.
- Add sweet potatoes; reduce heat.
- Cover and simmer for 20 minutes or till tender.
- Drain well.
- Meanwhile, for sauce, in a small bowl combine orange peel, orange juice, molasses or brown sugar, salt, cinnamon, and allspice.
- Pour over potatoes skillet.
- Cook and stir gently till bubbly.
- Simmer, uncovered, for 5 minutes or till potatoes are glazed, spooning sauce over potatoes occasionally.
- Makes 4 servings.
- NOTE: If desired, substitute one 18-ounce can sweet potatoes for fresh sweet potatoes.
- Cut potatoes into 2-inch pieces.
- Place in a 1-quart casserole.
- Pour sauce over sweet potatoes.
- Bake, uncovered, in a 350 degree oven about 30 minutes or till heated through and sauce is bubbly.
SKILLET SWEET POTATOES WITH COCONUT, GARLIC AND CHILE
Sweet potatoes love to be oven roasted, but dicing and sauteing them allows you to get that charred yet deeply sweet flavor in a fraction of the time. The coconut here acts like a breadcrumb, providing a crispiness that's spiked with chile flakes and garlic. It's a simple (and one-pan!) fall or winter side dish that's both hearty and bright.
Provided by Priya Krishna
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix the coconut, garlic and red pepper flakes together in a small bowl.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the coconut mixture and cook, stirring occasionally, until the coconut and garlic are fragrant and the coconut has turned golden, 5 to 10 minutes. Transfer the mixture to a plate.
- In the same skillet (no need to wipe it out), heat the remaining 3 tablespoons oil over medium-high heat. Add the sweet potatoes and salt. Toss to coat the sweet potatoes in the oil (be careful not to spatter the oil). Arrange the potatoes in a single layer and let cook, stirring occasionally so that all sides get browned, until the sweet potatoes are slightly charred and soft enough to pierce with a fork, about 10 minutes.
- Remove from the heat and immediately mix in the coconut mixture, tossing to coat evenly. Just before serving, stir in the lemon juice. Taste and add more lemon juice, if needed.
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