Camote Almendrado Sweet Potato With Almonds Recipes

SWEET ROASTED CAMOTE

Sweet Roasted Camote image

A twist on a traditional Thanksgiving or Easter side dish. Camote (sweet potato)is a delicious nutty, slightly sweet vegetable that can be used in place of chestnuts or yam.

Provided by Hara Maderich

Categories Sweet Potato Side Dishes

Time 1h45m

Yield 12

Number Of Ingredients 6

Ingredients

6 camote, peeled and sliced 1/2-inch thick
1 teaspoon salt
1 cup chopped pineapple
½ cup brown sugar
3 tablespoons melted butter
2 teaspoons ground cinnamon

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place camote in a large pot and cover with water. Add salt and bring to a boil. Cook over medium heat until crisp-tender, about 10 minutes; do not overcook. Drain and transfer camote to a 9x13-inch baking dish.
Combine pineapple, brown sugar, butter, and cinnamon in a bowl; pour over the camote in the baking dish and toss to coat. Cover with aluminum foil.
Bake in the preheated oven until soft and bubbly, about 1 hour. Remove aluminum foil and bake 15 minutes more.

Nutrition Facts : Calories 196.4 calories, Carbohydrate 41.3 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 4.6 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 295.2 mg, Sugar 18 g

CAMOTES ENMIELADO (CANDIED SWEET POTATOES)

Camotes Enmielado (Candied Sweet Potatoes) image

Sweet and syrupy candied sweet potatoes, our Camotes Enmielado are a traditional Mexican dessert.

Provided by Yvette Marquez

Categories Dessert

Time 1h5m

Yield 8

Number Of Ingredients 7

Ingredients

8 cups water
8 oz piloncillo (unrefined sugar) or 1 cup packed brown sugar
2 cinnamon sticks
2 whole anise stars
3 whole cloves
2 large sweet potatoes, peeled, cut into 1-inch slices
Milk or sweetened condensed milk for garnish

Steps:

In 3-quart saucepan, place water, piloncillo, cinnamon sticks, anise stars and whole cloves. Heat to boiling, stirring with wooden spoon until piloncillo dissolves.
After 5 minutes, add sweet potatoes. Reduce heat; cover and simmer 40 to 45 minutes.
Remove and discard cinnamon sticks, anise stars and cloves. Reserve syrup.
Serve sweet potatoes topped with reserved warm sweet syrup. Garnish with milk.

Nutrition Facts : ServingSize 1 Serving

SMOKY SWEET POTATOES WITH EGGS AND ALMONDS

Smoky Sweet Potatoes With Eggs and Almonds image

Slow-roasting sweet potatoes in coconut oil and spices gives them a rich flavor and delicately crisp texture on their exterior while they turn velvety within. Don't be tempted to take them out of the oven early. As Steven D., a reader, wrote in the notes of the recipe upon which this one is based: "The potatoes are soft after a half hour or so, but then the crusts harden in the second half hour, giving them the delicious texture that makes the dish unique." Adding fried eggs, a smoky yogurt sauce and crunchy almonds turns a sweet potato side dish into a satisfying, meatless meal. And if you don't have coconut oil on hand, you can use olive or another cooking oil, though the potatoes won't have the same texture.

Provided by Melissa Clark

Categories weekday, vegetables, main course

Time 1h15m

Yield 2 to 3 servings

Number Of Ingredients 13

Ingredients

3 tablespoons coconut oil
2 pounds sweet potatoes, peeled or unpeeled, and cut into 1/2-inch chunks
3/4 teaspoon fine sea or table salt, plus more as needed
3/4 teaspoon garam masala, Baharat, curry powder or another spice mix
1/2 teaspoon smoked paprika, plus more as needed
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper, plus more as needed
3 to 5 thyme sprigs
1/2 cup plain Greek yogurt
1 small garlic clove, finely grated, passed through a press or minced
Eggs, for frying, as many as you like
1/2 cup chopped Marcona or salted, roasted almonds
Soft herbs, such as parsley, mint or cilantro, for serving

Steps:

Heat oven to 350 degrees. Melt 2 tablespoons coconut oil in a small saucepan over low heat or in the microwave. In a large bowl, toss together sweet potatoes, melted coconut oil, salt, spice mix, smoked paprika, cumin, black pepper and thyme.
Spread the potatoes in an even layer on a large rimmed baking sheet.
Roast, stirring and flipping the potatoes occasionally, until soft and caramelized, about 1 hour.
As the potatoes roast, place yogurt in a small bowl. Stir in garlic, a large pinch or two of smoked paprika, and salt and black pepper to taste.
In a large skillet, add remaining 1 tablespoon of coconut oil over medium-high heat and let it heat up for 20 to 30 seconds. Crack eggs into skillet and season with salt. Cook until the whites have set with crispy edges and the yolks are still runny, about 2 to 3 minutes (or cook the eggs for a few minutes longer for a medium or firm yolk, if you prefer).
To serve, spoon sweet potatoes onto individual plates and top with yogurt sauce and almonds. Place eggs on top, and sprinkle with paprika and herbs. Serve immediately.

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