Sizzling Sweet Potato Skewers Recipes

SPICED SWEET POTATO AND BACON SKEWERS RECIPE

Steps:

• Place oven-safe cooking racks on top of a large rimmed baking sheet. Spray with cooking spray. Preheat oven to 375 degrees F.
• Place cut sweet potatoes in a bowl. Drizzle with olive oil and toss to combine. Set aside.
• Without separating bacon slices into individual pieces, cut entire slab of bacon slices into fourths (when laying horizontally in front of you). This is easiest by cutting slab in half and then cutting each of those portions in half again.
• In a small bowl, combine sugars and spices. Pour spiced sugar mixture onto a large, rimmed baking sheet.
• With metal skewer, slide on a chunk of sweet potato, then 1 small piece of bacon (which is 1/4th of a bacon slice) that has been folded in half (or smaller if necessary). Make sure to leave a tiny bit of room between each bacon slice and potato chuck to allow even cooking (don't push them tightly together). Repeat pattern until you have about 7 pieces of sweet potato and 6 pieces of bacon on each skewer.
• Roll each skewer in the spiced sugar mixture. You may want to use your hand to hold some of the spiced sugar to press more of it onto the potatoes and bacon. Tap your skewer gently to remove any excess spiced sugar. Place skewer on top of the the cooling racks on your prepared baking sheet. Repeat with remaining skewers. Discard any remaining spiced sugar.
• Bake skewers for about 30 minutes, or until potatoes are tender and bacon is fully cooked.

GRILLED SWEET POTATO SKEWERS

Steps:

• Place all of the sweet potato chunks in a large microwaveable bowl. Cover with plastic wrap and microwave for three minutes. Remove from the microwave, stir, recover with plastic wrap and microwave 2-3 minutes more, until the sweet potatoes are just tender enough to thread on skewers (but not overly soft - they will cook through on the grill).
• Thread 5-6 pieces of sweet potato on each skewer. Place all the skewers on a rimmed baking sheet and drizzle with 1-2 tablespoons of olive oil, rolling the skewers back and forth to evenly distribute the oil. Sprinkle the skewers with salt and pepper.
• Preheat a charcoal or gas grill to medium or medium-high heat. Grill the sweet potato skewers, flipping every 5-6 minutes, for a total of about 20 minutes, until the sweet potatoes are tender. If desired, finish the hot sweet potatoes off with a quick brush of olive oil mixed with a little salt.

SHRIMP & SWEET POTATO SKEWERS

Steps:

• Preheat oven to 450°. Place sweet potatoes in a greased 15x10x1-in. baking pan. Mix 1 tablespoons oil, rosemary and 1/2 teaspoon paprika; drizzle over potatoes. Toss to coat. Roast 25-35 minutes or just until just tender, stirring occasionally., On six metal or soaked wooden skewers, alternately thread shrimp and sweet potatoes; sprinkle with salt and pepper. Grill, covered, over medium heat 5-7 minutes or until shrimp turn pink, turning once., Meanwhile, in a small bowl, whisk lemon juice and the remaining oil and paprika until blended. Serve skewers with couscous and drizzle with lemon mixture.

TORNADO SWEET POTATO RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• Take potatoes and poke them on all sides with a fork. Microwave for 2-3 minutes.
• Coat a wooden skewer with oil and insert the skewer through the length of the potato.
• Hold a sharp, thin knife at an angle and cut through the end of the potato until it hits the wooden skewer. Begin rotating the potato to cut down the length of it and form a spiral.
• Gently fan out the potato down the length of the skewer, until you have an even gap between the slices forming the spiral.
• Brush the potato with melted butter.
• In a medium bowl, combine remaining ingredients.
• Shovel the dry mixture all over the potato until it is entirely coated.
• Rest the skewered potatoes over a baking pan so the skewers suspend the potato over the bottom of the pan.
• Bake for 25-30 minutes, or until nicely browned.
• Garnish with additional parmesan and parsley.
• Allow to cool for 5 minutes.
• Enjoy!

CHARGRILLED NEW POTATO SKEWERS

Steps:

• Cook potatoes in boiling salted water until just tender, 15 minutes.
• Cut in half and toss with oil, salt and pepper.
• Thread potato halves on to skewers.
• If grilling outdoors on the barbeque over medium coals, turning regularly, until lightly charred, about 10 minutes. Serve hot.
• If doing indoors, preheat broiler.
• Broil, turning regularly, until lightly charred, 10 minutes.
• Planning ahead:.
• Pre-cook potatoes up to 1 day in advance. Cut in half, toss in oil and skewer up to 2 hours in advance. Cover and keep at room temperature until ready to grill.

GRILLED GREEK NEW POTATO SKEWERS

Steps:

• In a large pot of boiling water, cook potatoes until just tender, about 8 minutes. You no NOT want mushy potatoes! Drain.
• Meanwhile in large bowl, mix olive oil, oregano, garlic, salt, pepper and pepper flakes. Add boiled potatoes, tomatoes and sweet peppers and gently toss to coat.
• Alternating vegetables, thread each of 4 skewers with 4 potatoes, 2 tomato wedges and 4 pepper chunks. Do not discard remaining oil.
• Cook on greased grill for 4 to 6 minutes or until potato skins are crisp, turning often and brushing them with remaining oil mixture.

PINCHOS PATATAS (POTATO SKEWERS)

Steps:

• Prepare a caper mayonnaise by combining mayonnaise, capers and fennel seeds; season with salt and pepper and set aside.
• Cook potatoes in salt water until just tender, about 10 minutes (do not overcook or they will fall apart); cut in half and let cool.
• Cut the chorizo into 12 pieces or you can use thicker slices and use 2 chorizos; pan fry until cooked through.
• To assemple skewers, spread cut side of potato with a little caper mayonnaise, thread onto skewer; follow with chorizo slice, cheese, and an olive.

RUM-GLAZED SWEET POTATO CAKES

Steps:

• Stir together first 2 ingredients. Let stand 30 minutes.
• Meanwhile, beat eggs and granulated sugar at high speed with an electric mixer 2 to 4 minutes or until thick and pale. Add oil and vanilla, beating at low speed just until blended. Add sweet potato puree, beating just until blended and stopping to scrape down sides as needed.
• Preheat oven to 350°. Sift together flour and next 5 ingredients; add to egg mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Drain raisins, reserving rum. Fold raisins into batter. Spoon batter into 3 lightly greased 12-cup Bundt brownie pans, filling each three-fourths full.
• Bake at 350° for 14 to 16 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on lightly greased wire racks 5 minutes. Remove from pans to wire racks.
• While cakes are baking, bring brown sugar and next 2 ingredients to a boil in a heavy saucepan over medium-high heat. Boil, stirring constantly, 3 minutes or until mixture begins to thicken to a syrup-like consistency. Remove from heat; stir in reserved rum.
• Pierce tops of cakes multiple times using a wooden pick. Dip top halves of cakes in glaze, and hold 1 to 2 seconds (to allow glaze to soak into cakes). Place, glazed sides up, on lightly greased racks. Sprinkle each cake with pecans.
• Note: To puree roasted sweet potatoes, peel potatoes as soon as they are slightly cooled. Press pulp through a wire-mesh strainer with the back of a spoon. You'll need to roast about 1 1/2 lb. potatoes for 2 cups puree.