SMASHED SWEET POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 3 sweet potatoes (cut into 1-inch-thick rounds) with 2 tablespoons olive oil and 1 teaspoon ras el hanout on a baking sheet. Season with salt, pepper and a pinch of cayenne. Roast at 400˚, 30 minutes. Smash the potatoes, then roast at 475˚ until crisp, 25 to 30 minutes. Drizzle with 1/4 cup plain yogurt mixed with 1/4 teaspoon each lemon juice and zest and a pinch each of salt and pepper.
SWEET POTATO-CASHEW BAKE
This dish has always been on our Thanksgiving, Christmas, and Easter menus. You can't go wrong with sweet potatoes that are cooked, sliced, and layered with brown sugar, cinnamon, ginger, nutmeg, and cashews. The whole mixture is then baked and topped with mini marshmallows that brown at the end. Canned yams can be used instead of the sweet potatoes.
Provided by Cara McGuire
Categories Side Dish Vegetables Sweet Potatoes Sweet Potatoes With Marshmallow Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking 9x13 inch baking dish.
- Place the sweet potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork easily pierces the potatoes, about 10 minutes. Drain, and cool.
- Mix the brown sugar, cinnamon, ginger, nutmeg, and salt together in a bowl. Stir in the cashews.
- Arrange half the sweet potatoes over the bottom of the prepared baking dish. Sprinkle with half the brown sugar mixture. Top with half the butter pieces. Repeat with a second layer of sweet potatoes, brown sugar mixture, and remaining butter pieces.
- Bake in preheated oven until potatoes are glazed with the brown sugar mixture, about 30 minutes. Sprinkle mini marshmallows over the top, and return to the oven to bake until browned, about 5 minutes more.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 42.7 g, Cholesterol 10.2 mg, Fat 6.6 g, Fiber 3.8 g, Protein 2.8 g, SaturatedFat 3 g, Sodium 234.8 mg, Sugar 21 g
CASHEW BUTTER SAUCE
A version of this sauce appeared in my first book, Vegetariana, and I've used it ever since. It's one of the most luscious, versatile sauces in my repertoire-it tastes great on sweet potatoes (see Smashed Sweet Potatoes with Cashew Butter Sauce, page 209), mashed potatoes, grains, vegetables, and noodles.
Yield makes about 2 cups
Number Of Ingredients 10
Steps:
- Heat the oil in a saucepan. Add the bell pepper and scallions and cook over medium-low heat until the pepper softens, about 4 minutes.
- Add the tomato and cook for 3 to 4 minutes longer, stirring, until it softens.
- Sprinkle in the flour and stir until well blended with the vegetables. Pour in the stock and bring to a gentle simmer.
- Whisk in the cashew butter, then add the curry and optional ginger. Cook for another 2 to 3 minutes, until smooth and thick. Season with salt and pepper. Serve at once or cover until needed, then heat through before serving.
- (per 1/4 cup)
- Calories: 116
- Total Fat: 9g
- Protein: 3g
- Carbohydrates: 7g
- Fiber: 1g
- Sodium: 50mg
SMASHED SWEET POTATOES
Steps:
- Preheat the oven to 375 degrees F.
- Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish.
- Bake the potatoes for 20 to 30 minutes, until heated through.
SMASHED SWEET POTATOES WITH CASHEW BUTTER SAUCE
Number Of Ingredients 0
Steps:
- Use as many medium to large sweet potatoes as you need, allowing one whole or half sweet potato per serving. To bake, preheat the oven to 375°F. Wrap each potato in foil and place on the oven rack; bake for about 40 minutes, or until easily pierced with a knife. To microwave, allow 2 minutes per medium potato and 3 minutes per large. Test with a knife; if still too firm, cook an additional 1 minute per potato until done.
- Leaving the sweet potatoes in their jackets, cut each in half, smash lightly with a potato masher, and serve hot with freshly made Cashew Butter Sauce (page 216).
SWEET POTATO NOODLES WITH CASHEW-SESAME SAUCE
This riff on sesame noodles features sweet potato cellophane noodles. Pleasingly chewy and gluten-free, they're a great alternative to wheat noodles.
Provided by Cheryl Slocum
Categories Sweet Potato/Yam Olive Oil Ginger Cashew Vinegar Sesame Oil Noodle Basil Lime Dinner Lunch Dairy Free Vegan Vegetarian Wheat/Gluten-Free Crohn's & Colitis Crohn's
Yield 2-4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Toss sweet potatoes with 1 Tbsp. tamari and 1 Tbsp. olive oil in a 13x9" baking dish to coat. Arrange potatoes in an even layer and cover with foil; bake 15 minutes. Uncover, stir, and roast until tender, 15-25 minutes more.
- Meanwhile, whisk ginger, cashew butter, vinegar, sesame oil, remaining 1 Tbsp. plus 1½ tsp. tamari, and remaining 1 Tbsp. olive oil in a small bowl to combine. Set sauce aside.
- Cook noodles in a medium pot of boiling water 6 minutes. Drain, reserving 3 Tbsp. noodle cooking liquid. Rinse noodles under cold running water. If noodles are very long, snip into about 6" pieces with kitchen shears. Transfer to a large bowl.
- Whisk reserved noodle cooking liquid into reserve sauce, then add half of sauce to noodles; toss to coat.
- Divide noodles among plates; scatter sweet potatoes over and drizzle with more sauce if desired. Top with basil and serve with lime wedges and more tamari alongside.
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