STEAMED SWEET POTATOES
Sweet potatoes are a nutritional powerhouse, chock full of vitamins A and C, fiber and potassium to name just a few. Steaming helps preserve more of these nutrients and doesn't require any added fat or other ingredients. Plus, it's much faster than baking. Besides serving them with toppings, steamed sweet potatoes are a great staple to have on hand for adding to salads and soups or enjoying as a quick and simple side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 2 servings
Number Of Ingredients 2
Steps:
- Place a steamer basket or colander in a large pot. Add water until it reaches 1 inch below the bottom of the basket. Put the sweet potatoes in the steamer basket and bring the water to a boil. Once the water is boiling, cover the pot, reduce the heat to medium and allow the potatoes to steam until you can insert a paring knife without resistance, about 30 minutes. Using tongs, remove the potatoes from the steamer basket and let rest for 5 minutes. Split potatoes in half lengthwise, and serve as is or with preferred toppings if using.
STEAMED SWEET POTATOES
Here's how to make a steamed sweet potato! This easy method makes most deliciously moist potatoes, ideal for topping and stuffing.
Provided by Sonja Overhiser
Categories Side dish or main dish
Time 30m
Number Of Ingredients 1
Steps:
- Place water in a pot* to a level just below the steamer basket (about 1 inch of water). Bring it to a boil.
- Add the steamer basked with whole sweet potatoes. Maintain a steady boil and steam for 25 to 35 minutes, depending on the size of the potato, until tender when pierced with a fork. Allow to sit for 5 minutes, then slice in half and top with your favorite toppings (see Stuffed Sweet Potatoes).
YELLOW SQUASH DRESSING
Cornbread dressing combined with cooked squash for a wonderful side to your chicken or turkey. Great for the Holidays.
Provided by RouxBDoo
Categories Vegetable
Time 1h5m
Yield 1 med pan, 6 serving(s)
Number Of Ingredients 10
Steps:
- PreHeat Oven to 375 degrees.
- Place your diced or sliced yellow squash in a pot with the onions, green onions, garlic and just cover them with water. Bring to a boil and turn down a bit and cook til the yellow squach is nearly done and has softened.
- Carefully pour the water off reserving a bit (probably about 1/2 a cup) of the water.
- Add butter and spices.
- Mix in the cornbread, spices, soup mix, with the squash/veggie mixture, and pour into a glass casserole dish, or similar oven proof vessel.
- Place in oven for 45 mins uncovered. It's just that easy.
- Warning, do not use a sweet cornbread with this recipe.
Nutrition Facts : Calories 74, Fat 4.8, SaturatedFat 2.1, Cholesterol 8.9, Sodium 547, Carbohydrate 6.4, Fiber 0.8, Sugar 1.8, Protein 1.9
STEAMED SWEET POTATOES & YELLOW SQUASH W. HONEY SAGE DRESSING
Make and share this Steamed Sweet Potatoes & Yellow Squash W. Honey Sage Dressing recipe from Food.com.
Provided by Diane G.
Categories Yam/Sweet Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Steam sweet potatoes, snow peas, yellow squash and new potatoes over boiling water (to which the 1 ounce lemon juice has been added) until tender, about 12 to 15 minutes.
- While steaming veggies, combine ingredients for dressing in a large bowl.
- Toss steamed veggies with dressing.
- Serve either warm or slightly chilled.
Nutrition Facts : Calories 94.5, Fat 2, SaturatedFat 0.3, Sodium 21.8, Carbohydrate 17.5, Fiber 3.2, Sugar 4.9, Protein 2.8
MOROCCAN - STYLE SWEET POTATO SALAD
This recipe combines two varieties of sweet potatoes, yellow-fleshed and orange-fleshed. In supermarkets, the yellow-fleshed variety, which has a tan-colored skin, is called a sweet potato. The copper-skinned, orange-fleshed variety is labelled a yam, although it isn't that tuber. In North America, years ago, marketers decided to call the orange-fleshed variety of sweet potato a yam to help distinguish it from the yellow-fleshed variety.
Provided by Chef mariajane
Categories Low Protein
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Make the dressing by combining the first 10 ingredients in large salad bowl.
- Gently boil the sweet potatoes and yams until just tender and still holding their shape. (Don't overcook or they'll fall apart when you toss them with the dressing).
- Place the sweet potatoes and yams in a colander and drain well. Set them in the salad bowl and the green onion and mint.
- While still warm, toss the sweet potatoes and yams into dressing. Serve the salad warm, or cool to room temperature, cover , refrigerate and serve cold.
Nutrition Facts : Calories 210.7, Fat 9.4, SaturatedFat 1.3, Sodium 39, Carbohydrate 30.8, Fiber 4.6, Sugar 4.9, Protein 2.2
TRADITIONAL SAGE DRESSING
Simple and easy, this traditional dressing uses no "odd" ingredients or hard to identify food, making it popular for more traditional menus. I or we do not recommend ever stuffing a turkey, but if you must this recipe can be used. But please consider our suggestion below for getting the flavor and moistness that some people prefer rather than risking sickness or at the very least an overcooked turkey.
Provided by CHEF GRPA
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Saute the onions and celery in 4 tablespoons butter until soft and set aside to cool. In a large bowl, toss the dried bread, sage, parsley, salt, and pepper. Add the onion mixture along with the remaining melted butter to the bread mixture. Beat the egg and add to the mixture. Toss until well mixed. Add the broth slowly while tossing mixture to moisten thoroughly, making sure to not make the stuffing soupy. Spoon into a greased casserole and bake at 350-450*F. for 30-45 minutes or until golden brown. If desired, spoon some of the turkey drippings over the stuffing while baking for that "baked in a turkey" flavor and moistness.
Nutrition Facts : Calories 392.6, Fat 26, SaturatedFat 15.4, Cholesterol 84.3, Sodium 690.7, Carbohydrate 33.7, Fiber 3.7, Sugar 5.7, Protein 7.4
TRADITIONAL SAGE DRESSING
This is a very basic typical stuffing. The sage complements the turkey exceedingly well. It is a down and dirty no frills bread stuffing.
Provided by submrnfamily
Categories Low Protein
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Saute the onions and celery in 4 tablespoons butter until soft.
- In a large bowl, toss the dried bread, sage, parsley, salt, and pepper.
- Add the onion mixture along with the remaining melted butter to the bread mixture.
- Beat the egg and add to the mixture.
- Toss until well mixed.
- Add the broth slowly while tossing mixture to moisten thoroughly, making sure to not make the stuffing soupy.
- Stuff the turkey or bake alongside in a greased casserole, in a 325 degree oven for 30 minutes.
Nutrition Facts : Calories 523.5, Fat 34.6, SaturatedFat 20.5, Cholesterol 112.3, Sodium 920.9, Carbohydrate 45, Fiber 4.9, Sugar 7.6, Protein 9.8
MAMA MAC'S VERY MOIST SAGE DRESSING
This is a wonderfully moist and very flavorful dressing that goes great served with poultry. Compliments of Buddha's mom. :)
Provided by 2Bleu
Categories < 60 Mins
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F Mix all ingredients and place into greased 9x13 pan. (it will be liquidy but it will bake down).
- Bake for 35-40 minutes until browned. Great served with roast chicken.
STEAMED YELLOW SQUASH
Make and share this Steamed Yellow Squash recipe from Food.com.
Provided by BamaBelle30
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a large skilet over medium-high heat. Cook the onion in the butter until it browns slightly, about 5 minutes. Layer the squash slices into the skillet and sprinkle with the salt and pepper.
- Cover the pan, reduce the heat to low, and cook the squash for 20 minutes, or until tender. Remove the cover. Stir the squash and continue cooking until the liquid has cooked out, another 3 or 4 minutes.
Nutrition Facts : Calories 73, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.4, Sodium 248.7, Carbohydrate 1.2, Fiber 0.2, Sugar 0.5, Protein 0.2
STEAMED YELLOW SQUASH WITH VIDALIA ONIONS
I hesitated to post this recipe because it is so simple. But I didn't see anything like it on recipezaar, so here it is. It uses up things that are often in abundance in the garden, and is really simple and quick...bringing out the best flavors of the vegetables.
Provided by breezermom
Categories Onions
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Wash and quarter the squash. Steam in a skillet or saucepan over water until al dente. (Time depends on the size of your squash -- usually about 4-5 minutes.).
- Heat the butter in a saucepan over medium-high heat. Saute the onions until translucent. Add the steamed squash and season with salt and pepper to taste.
SWEET POTATOES WITH TAHINI BUTTER
Carla Lalli Music, a food writer and editor, is vehemently opposed to roasting sweet potatoes. "I don't understand why people are constantly roasting them," she says. "Roasting just makes them more fibrous and leathery, and they never, ever really get crispy." Instead, she posits that steaming performs a kind of alchemy on sweet potatoes that roasting never does - the moist heat fluffs them into absorbent clouds. And to make up for the inherent blandness of the cooking method, she slathers them with a rich tahini butter spiked with soy sauce, which immediately melts into a mouth-smacking sauce. Her simple recipe ends with a shower of golden sesame seeds and a torrent of lime juice. Try it - every bite will surprise you with crunch, salt, umami and acidity to counterbalance the sweetness of the pillowy potatoes.
Provided by Samin Nosrat
Categories vegetables
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a few inches of water to a boil in a medium pot fitted with a steamer basket or footed colander. Place sweet potatoes in the steamer. Cover, reduce heat to medium and steam until potatoes are completely tender, 35 to 40 minutes. (Use a skewer or paring knife to check for doneness; the potatoes should be soft all the way through.)
- Meanwhile, in a small bowl, whisk butter, tahini, lime juice, soy sauce, sesame oil and garlic until smooth. It might seem as if the butter and liquids will never fully combine, but they will - just keep stirring! Taste, and adjust seasoning with salt, pepper and more lime juice as needed.
- Set a small pan over medium heat. Toast the sesame seeds, swirling the pan continuously, until seeds are golden. They'll give off some oil and start to clump together, so if needed, stir with a wooden spoon to keep them moving so that they toast evenly. They'll turn a nice deep-golden shade just as they dry off a bit, about 4 minutes. Transfer seeds to a small bowl to prevent them from overcooking.
- When the sweet potatoes are tender, use tongs to transfer them to a large plate or platter. When they are just cool enough to handle, split potatoes in half lengthwise, and season with flaky salt. Spread tahini butter generously onto the flesh, and top with sesame seeds. Serve immediately with lime wedges.
YELLOW SQUASH DRESSING
This is a great way to use up yellow squash out of the garden or out of the freezer.
Provided by UCMOM
Categories Side Dish Vegetables Squash Summer Squash
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a bowl, mix the squash, cornbread, margarine, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish.
- Bake 30 minutes in the preheated oven, or until lightly browned.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 14.8 g, Cholesterol 31.4 mg, Fat 16 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 3.3 g, Sodium 512.4 mg, Sugar 3.8 g
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4.1/5 (84)Total Time 1 hr 50 minsCategory Appetizers/Sides, Side DishCalories 167 per serving
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- After all the veggies and onion and garlic are in a bowl pour extra virgin olive oil in - about three turns of the bowl.
- Add the seasonings and then stir. Lay out on lined baking sheet. Bake for 20 minutes, then turn veggies over and bake for another 20 minutes. My veggies usually take anywhere from 35 to 50 minutes. Poke a fork into the veggies to test if done -the veggies should be soft and not hard anymore (don't over bake because they'll get mushy). Spoon veggies into a bowl and enjoy!
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