Fruity Sweet Potatoes Recipes

FRUITY SWEET POTATOES

Fruity Sweet Potatoes image

I have a favorite way to make sweet potatoes. They are the type swimming in a concoction of butter, brown sugar and marshmallows until the syrup is thick and sticky. Loaded with fat and calories, they are reserved for the holidays (when we tend to throw caution to the wind regarding our waistlines!). I found this recipe in a Slow Cooker cookbook and decided to give it a try. These are rich and sweet, with far less fat and sugar than I would normally add which equates to being able to eat more of them. :-) They smell and taste SO good! NOTE: I used my smaller 4 quart cooker

Provided by Sea Sun @Seasun

Number Of Ingredients 5

Ingredients

2 pound(s) (about 6 medium) sweet potatoes
1 1/2 cup(s) applesauce
2/3 cup(s) brown sugar (i prefer dark)
1/4 cup(s) melted butter
1 teaspoon(s) cinnamon

Steps:

Peel sweet potatoes if you wish (I did!). Cut into cubes. In the photo, mine are about 1 inch.
In a bowl, mix together applesauce, brown sugar, butter and cinnamon. Spoon over potatoes.
Cover and cook on low for 6-8 hours, or until potatoes are tender. (see note!)
Serve with sauce poured over potatoes. You may also top with chopped nuts. I didn't do this, but if I were going to I'd probably used toasted pecans.

ROASTED SWEET POTATOES WITH CRISPY CHICKPEAS

Roasted Sweet Potatoes with Crispy Chickpeas image

I'm always trying to come up with different side dishes that are healthy, flavorful and not too heavy. The chickpeas really add texture and a pop of flavor.

Provided by Marc Murphy

Categories side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

4 medium sweet potatoes, peeled and medium diced
4 medium shallots, peeled and cut in half lengthwise
1/4 cup olive oil
Kosher salt and freshly ground black pepper
Two 15.5-ounce cans chickpeas, drained and rinsed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 tablespoon cayenne pepper
Kosher salt and freshly ground black pepper
6 tablespoons canola oil
1/4 cup fresh mint, roughly chopped

Steps:

Preheat the oven to 400 degrees F.
Divide the potatoes and shallots between two 10-inch cast-iron skillets. Evenly drizzle with the olive oil and sprinkle with salt and pepper. Roast until the potatoes are cooked through, about 25 minutes.
For the chickpeas: Lay the chickpeas out on a flat surface and dry them as much as you can using paper towels. In a small bowl, stir together the coriander, cumin, turmeric, cinnamon, cayenne and salt and pepper to taste. Set aside.
In a 10-inch cast-iron skillet, heat the oil over medium heat until shimmering. Line a large plate with paper towels. Working in two batches, add the chickpeas to the skillet so they are in a single layer and cook, stirring frequently, until golden and crispy, 15 to 20 minutes.
Use a slotted spoon to transfer the chickpeas to the prepared plate and add the spice mixture. Toss everything together until combined; this helps to bloom the spices while the chickpeas are still warm.
Garnish the potatoes in the skillets with the chickpeas and finish with the mint.

ROASTED ROSEMARY SWEET POTATOES

Roasted Rosemary Sweet Potatoes image

These rosemary sweet potatoes are simply one of the best recipes we've ever made. Roasting them brings out all of the wonderful sweetness! -Kristin Stone, Little Elm, Texas

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

2 large sweet potatoes, peeled and cut into 3/4-inch rounds
1 tablespoon olive oil
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper

Steps:

Preheat oven to 425°. Place all ingredients in a large bowl; toss to coat. Line a 15x10x1-in. baking pan with foil; grease foil. Place sweet potatoes in a single layer in prepared pan. Bake, covered, for 20 minutes. Uncover and bake until golden brown, 10-12 minutes longer, turning once.

Nutrition Facts : Calories 209 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 5g fiber), Protein 3g protein.

FRUITY SWEET POTATOES

Fruity Sweet Potatoes image

Very flavorful side dish, Do Not canned sweet potatoes, they will burn. This is for fresh sweet potatoes.

Provided by weekend cooker

Categories Yam/Sweet Potato

Time 6h15m

Yield 1 meal, 6 serving(s)

Number Of Ingredients 5

Ingredients

6 medium sweet potatoes or 6 medium yams
1 1/2 cups applesauce
2/3 cup brown sugar
3 tablespoons butter, melted
chopped nuts (optional)

Steps:

Peel sweet potatoes if you wish, and cut into cubes, or slices.
In a bowl, mix together applesauce, brown sugar, butter, and cinnamon, and spoon this mixture over potatoes.
Cover, and cook on low 6-8 hours in a slow cooker or until potatoes are tender.
Mash potatoes and sauce together if you wish with a large spoon, or spoon potatoes into serving dish and top with the sauce.
Sprinkle with nuts if you wish.

Nutrition Facts : Calories 304.1, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 146.9, Carbohydrate 62.8, Fiber 4.7, Sugar 29.2, Protein 2.2

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