CORIANDER ROASTED SWEET POTATOES
Sweet potatoes, the ultimate holiday side dish, are brought to life with coriander and a tangy yogurt dressing.
Categories coriander roasted sweet potatoes recipe sweet potatoes recipe coriander roasted sweet potatoes potatoes sweet potatoes side dish thanksgiving recipe how to make easy quick fast best
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Using a heavy pan, coarsely crush coriander seeds.
- Peel potatoes, halve lengthwise, then cut into 1⁄2-inch-thick pieces. Transfer to a rimmed baking sheet and toss with oil, coriander, cinnamon, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. Roast, turning once halfway through, until tender, 40 to 50 minutes. Transfer to a serving platter.
- In a small bowl, whisk together yogurt and lemon juice until smooth. Drizzle over potatoes and sprinkle with chile and feta.
CRISPY CORIANDER POTATOES
Steps:
- Throw the potatoes in a large pot, cover with room temperature water, and season with salt. Set on a high flame and bring to a boil. Reduce to a simmer and cook until a fork inserted into the potatoes draws out without resistance, 15 to 20 minutes. Drain and set aside to cool. Once they're cool enough to handle, cut each potato into bite-size pieces.
- In a large skillet or wok, warm the oil until it's shimmering but not smoking. Add the fennel seeds; they should sizzle upon contact with the oil. Immediately add the potatoes, coriander, turmeric, thyme, salt, and pepper. Stir-fry until the potatoes get crispy and golden brown on the outside. Finish with the fresh cilantro and lime juice and serve.
BAKED CORIANDER SWEET POTATOES
This is a great method for cooking sweet potatoes until they're perfectly tender and fluffy, with a little extra flavor from coriander and lemon zest!
Provided by Giada De Laurentiis
Categories Side Dish
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- This recipe originated on an episode of Giada Entertains. Episode: Earth Day Party.
- Preheat the oven to 425 degrees F.
- Place the sweet potatoes on a rimmed baking sheet. Pierce the potatoes a few times with the tip of knife and rub with 2 tablespoons olive oil. Roast, flipping halfway through, until the sweet potatoes are soft all the way through, about 1 hour. Remove from the oven and allow to sit for 5 minutes.
- Cut the potatoes in half and fluff the inside with a fork. Drizzle each half with a tablespoon of olive oil. Sprinkle each half with a few coriander seeds, lemon zest and flake salt. Sprinkle with the parsley leaves to finish if desired.
Nutrition Facts : ServingSize 4, Calories 263
CORIANDER SWEET POTATOES
Sometimes just a few key ingredients can make a recipe shine. That is the case with this sweet potato recipe from Bon Appetit. All they need is a little salt, pepper and a single spice, then just roast them to perfection. Coriander and cilantro come from the same plant - coriander is the seed and cilantro is the leaf.
Provided by Kathy D
Categories Potatoes
Time 55m
Number Of Ingredients 4
Steps:
- 1. Preheat the oven to 350 degrees F. Mix the potatoes and oil in a large bowl. Season generously with the salt and pepper.
- 2. Arrange the potaotes in a single layer on a big, rimmed baking sheet. Roast until tender and brown, turning after about 35 minutes, for about 45 minutes total baking time.
- 3. Transfer to a large bowl. Toss with the coriander and cilantro and serve. Enjoy!
BAKED CORIANDER SWEET POTATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 1h15m
Yield serves 4 to 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Place the sweet potatoes on a rimmed baking sheet. Pierce the potatoes a few times with the tip of knife and rub with 2 tablespoons olive oil. Roast, flipping halfway through, until the sweet potatoes are soft all the way through, about 1 hour. Remove from the oven and allow to sit for 5 minutes.
- Cut the potatoes in half and fluff the inside with a fork. Drizzle each half with a tablespoon of olive oil. Sprinkle each half with a few coriander seeds, lemon zest and flake salt. Sprinkle with the parsley leaves to finish if desired.
SAUSAGE & SWEET POTATO TRAYBAKE
Serve up this sensational sausage and sweet potato traybake for an easy family meal. To make things even simpler, you can freeze it for busy weeknights
Provided by Shivi Ramoutar
Categories Dinner
Time 1h
Number Of Ingredients 13
Steps:
- Heat the oven to 200C/180C fan/ gas 6. Mix together the ingredients for the spiced sauce in a bowl. Tip the onion quarters, corn, mango, sweet potatoes and sausages into a roasting tin, then pour over the sauce and stir to coat. Add a pinch each of salt and pepper.
- Bake for 45-50 mins, giving it a toss halfway through, until the sausages are cooked through and the sweet potato is soft. If freezing, leave to cool completely first. Can be frozen for up to one month. Defrost thoroughly before reheating in the oven at 200C/180C fan/gas 6 for 35-40 mins. Serve sprinkled with the coriander and chilli, if you like.
Nutrition Facts : Calories 431 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1.5 milligram of sodium
CORIANDER DUCK WITH SWEET-POTATO SAUCE
Provided by Marian Burros
Categories dinner, project, main course
Time 3h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Using a food processor, or by hand, finely chop the sweet potatoes. Transfer about a cup to a blender, add 1/2 cup water, and puree as finely as possible. Continue adding the potatoes until all are pureed. Place a fine-mesh strainer over a bowl, pour in the puree, and stir and press to extract as much liquid as possible. Discard the solids, and allow the liquid to sit for 1 hour.
- Season the duck quarters with salt and pepper; refrigerate the breasts. Place a 14-inch nonstick or well-seasoned skillet over medium-high heat, and add 2 teaspoons of the oil. Sear the quarters until browned on all sides. Add the onions, celery and carrot, and stir until they have softened and are beginning to brown.
- Add the stock, and bring to boil. Reduce the heat to low. Simmer, partly covered, for 1 hour. Add the parsnips, and simmer until tender, about 1/2 hour more. Set the duck and parsnips aside on a plate. Place the fine-mesh strainer over a large bowl, and pour in the stock and remaining vegetables. Discard the solids. Return the stock to the skillet; over high heat, boil until it is reduced to 3/4 cup. Remove from the heat, and set aside.
- Place a small skillet over medium-low heat. Toast the coriander seeds, stirring, until fragrant, 30 to 60 seconds. Grind coarsely with mortar and pestle. Set aside.
- Pour the sweet-potato liquid into a small pan, discarding the thick starch at the bottom of the bowl. Take the duck breasts out of the refrigerator, and allow them to reach room temperature.
- Preheat the oven to 400 degrees. Spray two baking sheets with nonstick spray. Rub the parsnips with 1 teaspoon of the oil, and place on one sheet. Cover them with the other baking sheet, sprayed side down. Bake until the parsnips are browned, 15 to 20 minutes. Set the parsnips aside to cool, but keep the oven at 400 degrees.
- Prepare the sweet-potato sauce: Place the pan of sweet-potato juice over low heat, and bring to a simmer. Add the lemon zest. Simmer, stirring occasionally, until the liquid has thickened; it should not taste starchy. Add the chili, lemon juice and ginger. Simmer 1 minute. Add the reduced stock, and salt and pepper to taste. Remove from heat; cover to keep warm.
- Season the duck breasts with salt and pepper. Pat the tops with the ground coriander seeds, and sprinkle the other side with the parsley. Place a large oven-proof skillet over medium-high heat, and add the remaining 2 teaspoons of oil and the duck breasts, parsley side down. Sear for about 15 seconds, then turn to sear the other side. Add the duck quarters, then put the skillet into the hot oven. Roast until breasts are medium-rare, about 3 minutes. Remove the skillet from the oven, cover lightly with foil, and allow the duck to rest for 5 minutes.
- To serve, thinly slice the breasts, less than 1/8 inch thick, and halve parsnips lengthwise. Place a parsnip half on each of four plates. Fan the breast slices across the parsnip, and lean a duck quarter against the highest point. Drizzle with sauce.
SWEET POTATO AND CORIANDER MASH
This makes a lovely change from everyday mash and can be served in exactly the same way. I like to throw the coriander into the pan of boiling sweet potatoes for just a few seconds before I drain them. It somehow softens the flavour a little while fixing the colour at a lovely bright green.
Provided by Lene8655
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring a large pan of lightly salted water to the boil.
- Peel and cube the potatoes and add to the pan with the garlic.
- Return to the boil and simmer for 15-20 minutes until tender.
- Add the coriander and cook for 10 seconds; drain well, then return to the pan.
- Set the pan over a gentle flame and stir with a wooden spoon for 1-2 minutes to evaporate any excess water, but be careful not to let the potatoes catch and burn on the bottom of the pan.
- Turn off the heat and mash well.
- Add the creme fraiche and some salt and pepper and mash together until smooth and creamy.
- Serve warm.
LIME CILANTRO SWEET POTATOES
Categories Side Roast Vegetarian Quick & Easy Lime Sweet Potato/Yam Cilantro Gourmet Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Put oven rack in lower third of oven and preheat oven to 425°F.
- Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.
SWEET POTATO, COCONUT & LEMONGRASS SOUP WITH CORIANDER SAMBAL
Warm up with our healthy sweet potato, coconut and lemongrass soup. This veggie dish is full of vitamin c and makes a great low-calorie lunch
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Soup
Time 45m
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan, then add the spring onions, garlic, lemongrass and three-quarters of the ginger and cook for 2 mins until aromatic, then tip in the sweet potato. Give everything a good mix so the sweet potato is well coated, then add the coconut milk, stock and 500ml water. Bring to the boil, then simmer for around 25 mins until the sweet potato is cooked through.
- Meanwhile, tip the remaining ginger, the chilli, sugar, three-quarters of the lime juice and most of the coriander (reserving a few leaves for a garnish) into a food processor and blitz until smooth. Transfer the sambal to a small jug and set aside.
- Blitz the soup with a hand blender until smooth, then season to taste with the remaining lime juice and some salt and pepper. Divide the soup between bowls and top with the coriander sambal. Garnish with the reserved coriander leaves.
Nutrition Facts : Calories 324 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
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