GRILLED SWEET POTATOES WITH CHIPOTLE-HONEY SAUCE
Prepared on the grill and paired with a spicy sauce, these sweet potatoes make a wonderful side with most any meal. Plus, they take only 20 minutes to make!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. In small bowl, mix sauce ingredients; set aside.
- Cut each sweet potato lengthwise into 4 or 5 slices; brush both sides with oil. Carefully brush additional oil on grill rack. Place potatoes on grill over medium heat; sprinkle with 1 teaspoon of the salt.
- Cover grill; cook 8 to 10 minutes, turning once and sprinkling with remaining 1 teaspoon salt, until potatoes are tender. Serve with sauce.
Nutrition Facts : Calories 410, Carbohydrate 72 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 54 g, TransFat 0 g
SMOKED CHILE SCALLOPED SWEET POTATOES
Provided by Bobby Flay
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Whisk together cream and chipotle puree until smooth.
- In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.
- Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.
CHIPOTLE SMASHED SWEET POTATOES
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
- Place the sweet potatoes on the prepared sheet pan and pierce each potato 4 times with a small knife. Roast for 1 to 1 1/4 hours, until very tender inside when tested with a knife. Set aside until cool enough to handle. (Leave the oven on.) Peel the potatoes, discard the skins and place the potatoes in the bowl of an electric mixer fitted with the paddle attachment.
- Meanwhile, place the milk, cream, chipotle chile and adobo sauce in a small saucepan. Bring to a boil, lower the heat and simmer for 5 minutes. (It might look curdled.)
- With the mixer on low speed, add the chipotle-milk mixture to the sweet potatoes. Add the maple syrup, butter and 1 tablespoon salt. Mix until the potatoes are coarsely pureed. Pour into a 9-by-12-by-2-inch oval oven-to-table baking dish and bake for 30 minutes, until heated through. Sprinkle with salt and pepper and serve hot.
- Make ahead: Prepare the sweet potato mixture, spoon it into the baking dish, cover and refrigerate for up to 3 days. Bake at 350 degrees F for 40 to 45 minutes, until hot.
BRAISED CHIPOTLE SWEET POTATOES
This super-easy weeknight dinner shows once and for all that braising isn't just for meat! Spicy, tender sweet potatoes simmer in a delicious sauce with stewed carrot pieces and slightly crisp kale. Perfect for vegans and carnivores alike, it's served with a sprinkle of crisp radish sticks and cilantro for a fresh finish.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Arrange an oven rack in the lower third of the oven and preheat to 350 degrees F.
- Heat a large braiser or Dutch oven over medium heat. Add the cumin seeds and toast, stirring occasionally, until very fragrant, about 1 minute. Add the olive oil, carrots and onions and cook, stirring frequently, until the carrots soften and the onions start to become translucent, 3 to 4 minutes. Add the sweet potatoes and 1 teaspoon salt and toss together so that everything is coated with the oil and seeds. Cook until the sweet potatoes start to soften slightly on the edges, about 5 minutes.
- Stir in the kale and 1 teaspoon salt and let wilt slightly, another 2 minutes. While the kale is cooking, stir the orange juice, tomato paste, brown sugar and chipotle into the vegetable broth. Add the adobo sauce, if using. Pour the mixture into the pot. Stir and toss all the vegetables with the broth mixture and bring the mixture to a boil. Taste for seasoning and add more salt if desired.
- Cover with a lid and bake 30 minutes. Remove the lid, stir and bake, uncovered, until the potatoes are very tender and saucy, about 30 minutes more. Serve on a bed of brown rice if desired, topped with radish and cilantro.
GRILLED SWEET POTATOES
Provided by Food Network Kitchen
Time 35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat a grill to medium high. Microwave the sweet potatoes until just starting to soften, 8 to 10 minutes. Let cool, then slice into 1/2-inch-thick rounds.
- Whisk 2 tablespoons vegetable oil, the cumin, chili powder, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potato slices and gently toss to coat. Transfer to the grill and cook until charred, 2 to 3 minutes per side. Transfer to a platter.
- Mix the cilantro, remaining 1/4 cup vegetable oil, lime zest and juice and chipotle in a bowl; season with salt. Thin with more lime juice if needed. Spoon the dressing over the sweet potatoes.
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- Bring a large pot of water to boil. Place the sweet potatoes gently in the water. Boil for approximately 12-15 minutes, depending on the thickness of the potatoes.
- While the sweet potatoes are boiling, in a blender jar or food processor, combine the mayonnaise, chipotle pepper, adobo sauce, and lime juice. Puree until smooth. Transfer to a small bowl, and refrigerate until ready to serve.
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