Sweet Potato And Pineapple Korma Recipes

Steps:

• Heat korma paste and toss with sweet potatoes, peeled and cut into large chunks.
• Pour in coconut milk and water then cook for about 15 mins or until the sweet potato is tender. Tip in pineapple chunks simmer for 2 mins, then season. Scatter with coriander and serve with naan bread.

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss together sweet potatoes, pineapple, oil, and cayenne pepper. Season with salt. Roast until sweet potatoes and pineapple are tender and golden, 30 to 35 minutes, stirring every 10 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large soup pot, boil sweet potatoes whole until soft. Remove skins, and dice into bite-sized pieces.
• Mix sweet potatoes, crushed pineapple, light brown sugar, and butter in prepared baking dish.
• Bake for 45 minutes, or until casserole is mushy with no excess water in the dish.

Steps:

• In a large bowl, mash the sweet potatoes. Stir in the pineapple, pecans, brown sugar and butter. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 375° for 20 minutes. Sprinkle with marshmallows. Bake 5 minutes longer or until marshmallows are lightly browned.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish.
• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. Peel and quarter.
• In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat.
• Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.

Steps:

• Fry the paste and add the potato.
• Put in the milk and water and simmer for 15 minutes
• Add pineapple and simmer for 2 minutes.
• season if required.
• scatter with coriander and serve with rice or naan.

Steps:

• Preheat oven to 350 degrees F.
• Bring a pot or kettle of water to a boil.
• Bake sweet potatoes in skin until fork tender about 40 minuets and let cool to touch.
• Remove skin and place sweet potato in a large mixing bowl mash till softened.
• Add drained pineapples, stir together.
• Add vanilla, cinnamon, nutmeg, molasses and ginger to the and bowl stir.
• I taste at this point to determine how much sugar to add, usually no more than 1/2 a cup and stir.
• Again I would taste to determine if the flavors are what I wish, since raw eggs are added in the next set, this is where I do my final tweeking or tasting.
• Then in a separate bowl combine the corn muffin mix, eggs, milk, sour cream until just blended.
• Add the muffin mixture to the sweet potato mixture and stir until combined, the texture should be closer to pancake mix than to muffin mix.
• Using two equal size baking dishes fill one with the boiling water and place in the oven on the lower shelf leaving space on the upper shelf for the spoon bread.
• Fill the second with the combined mixture place on top shelf in over.
• cook for about 45 minutes to an hour depending on oven size and container used to cook it.
• The spoon bread is complete when a tooth pick or knife inserted in the middle comes out not wet, because it is a very moist mixture you do not want a clean knife as you would with a cake, it should not be moving in the middle indicating it is still not fully cooked, if it moving in the middle and still wet when checked I would add 15 minutes to cooking time and check again.
• When it is out cover with foil to keep the moisture for about fifteen minutes
• Then it is all set to eat or can be kept and reheated great for plan ahead meals.