ZESTY SWEET & WHITE POTATO SPEARS
Mix it up at the dinner table with this side dish of white and sweet potatoes cut into spears and baked with Parmesan and parsley.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Toss potatoes with dressing.
- Spread into single layer on rimmed baking sheet sprayed with cooking spray.
- Bake 1 hour or until done, turning after 30 min. and sprinkling with cheese for the last 5 min. Top with parsley.
Nutrition Facts : Calories 170, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 4 g
MASHED WHITE AND SWEET POTATOES WITH PARSLEY BUTTER
Provided by Trisha Yearwood
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Place the potatoes in a large stockpot and cover with water. Generously season the water with salt. Add the bay leaves and place over high heat. Cover, bring to a boil, lower the heat and simmer until the potatoes are tender enough to smash with a fork, 25 to 35 minutes. Drain the potatoes and discard the bay leaves. Return the potatoes to the pot and add the heavy cream, sour cream and 4 tablespoons of the butter. Smash with a potato masher until smooth. Add the thyme, nutmeg and 1/2 teaspoon each salt and pepper. Stir to combine.
- Place the sweet potato puree in a pot over medium-high heat. Cover and heat until warmed through, about 4 minutes.
- When ready to serve, mound a third of the white potatoes in the center of a serving bowl. Next, mound a third of the sweet potatoes on top of the white potatoes. Repeat this process, alternating between the vegetables, to make white and orange circles. Swirl together to create a marbled effect showing both colors.
- In a small pot, melt the remaining 3 tablespoons butter. Combine the butter and parsley. Pour over the potatoes and serve immediately.
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.
SWEET & WHITE SCALLOPED POTATOES
I love sweet potatoes and scalloped potatoes, so I decided why not make scalloped sweet potatoes This is a great recipe to change up your holiday table.-Yvonne Starlin, Hermitage, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Arrange potatoes in a greased 13-in. x 9-in. baking dish. In a small saucepan, combine the cream, flour, thyme, garlic, salt and pepper. Bring to a gentle boil. Remove from the heat; pour over potatoes., Cover and bake at 400° for 20 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and the top is golden brown.
Nutrition Facts : Calories 459 calories, Fat 39g fat (24g saturated fat), Cholesterol 143mg cholesterol, Sodium 341mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
SWEET & WHITE POTATO SPEARS
From Food & Family magazine put out by Kraft, this is a lovely side dish or makes a great snack-crispy and delicious!
Provided by Sharon123
Categories Breakfast
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375*F.
- Toss potatoes with dressing.
- Place on a lightly greased baking sheet or 15"x10"x1" baking pan.
- Cook 30 minutes. Turn potatoes, and cook an additional 30 minutes, sprinkling with cheese during the last 5 minutes of baking.
- Remove from oven and sprinkle parsley over potatoes. Salt and pepper to taste. Enjoy!
- Makes 8 servings.
Nutrition Facts : Calories 208.5, Fat 5.5, SaturatedFat 1.4, Cholesterol 3.7, Sodium 558.5, Carbohydrate 36, Fiber 4.3, Sugar 5.6, Protein 4.6
SWEET & WHITE POTATO SPEARS
Showcase white and sweet potatoes together in this easy dish - they're crispy and delicious!
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Toss potatoes with dressing.
- Spread onto rimmed baking sheet sprayed with cooking spray.
- Bake 1 hour or until tender, turning after 30 min. and topping with cheese for the last 5 min. Sprinkle with parsley.
Nutrition Facts : Calories 190, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 34 g, Fiber 5 g, Sugar 6 g, Protein 4 g
SWEET & WHITE POTATO SPEARS
A healthy alternative to fries. And for those who do not like sweet potatoes, these are surprisingly tasty.
Provided by Caseylaine
Categories Yam/Sweet Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375. Toss potatoes with dressing.
- Place on lightly greased baking sheet or 15x10x1 inch baking pan.
- Cook 30 minute Turn potatoes. Cook an additional 30 min., sprinkling with cheese during the last 5 minute Sprinkle with parsley.
Nutrition Facts : Calories 187.4, Fat 3.3, SaturatedFat 0.8, Cholesterol 2.9, Sodium 413.5, Carbohydrate 35.7, Fiber 4.5, Sugar 5.1, Protein 4.3
WHITE AND SWEET WHIPPED POTATOES
Sweet potatoes are a staple of Southern cooking. Here they are combined with white potatoes and whipped with a delicious combination of ingredients to make a special side dish.
Provided by Matthew Broomhead
Categories Side Dish Vegetables Sweet Potatoes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Combine russet potatoes and sweet potatoes in a large pot. Pour enough water over the potatoes to cover; add chicken bouillon. Bring water to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes; drain.
- Dump drained potatoes in a large bowl; add milk, butter, brown sugar, salt, pepper, allspice, and nutmeg. Whip the potato mixture with a potato masher or immersion blender until a desired consistency is reached.
Nutrition Facts : Calories 213 calories, Carbohydrate 35.7 g, Cholesterol 17.2 mg, Fat 6.5 g, Fiber 3.2 g, Protein 4.3 g, SaturatedFat 4 g, Sodium 519.1 mg, Sugar 6.8 g
ROASTED SWEET POTATO SPEARS
Make and share this Roasted Sweet Potato Spears recipe from Food.com.
Provided by amandabliedung
Categories Yam/Sweet Potato
Time 38m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- In a large bowl, stir together all ingredients add potatoes and mix until evenly coated.
- Place potatoes on baking sheet and bake 20 minutes. Then turn cook for another 10 minutes.
Nutrition Facts : Calories 204.5, Fat 9.5, SaturatedFat 1.3, Sodium 920.4, Carbohydrate 28.6, Fiber 4.7, Sugar 5.8, Protein 2.6
ROASTED SWEET-POTATO SPEARS WITH BACON VINAIGRETTE
Categories Onion Side Roast Thanksgiving Vinegar Bacon Sweet Potato/Yam Fall Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Put oven rack in upper third of oven and preheat oven to 450°F.
- Peel sweet potatoes, then cut each lengthwise into 6 spears. Cut spears in half crosswise if desired, then arrange in 1 layer in a large (17- by 12-inch) shallow baking pan.
- Cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until browned and crisp, 10 to 15 minutes. Transfer with a slotted spoon to paper towels to drain, then pour bacon fat through a fine-mesh sieve onto potato spears and toss with 2 spatulas to coat. Sprinkle spears with 1/2 teaspoon salt and 1/4 teaspoon pepper and roast (uncovered), turning every 15 to 20 minutes, until potatoes are tender and edges are browned, 45 minutes to 1 hour. Transfer to a serving dish.
- Return bacon to cleaned skillet, then add oil and heat over moderate heat until hot but not smoking. Stir in white part of scallions and remove from heat. Stir in vinegar, water, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper and pour over potato spears. Sprinkle potatoes with scallion greens and serve warm.
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