SPICED SWEET POTATO AND PARSNIP TIAN
With apple cider, Aleppo pepper, and fresh thyme, this pretty dish offers a lighter take on your usual Thanksgiving sweet potato casserole.
Provided by Anna Stockwell
Categories Sweet Potato/Yam Parsnip Apple Thyme Thanksgiving Fall Herb Casserole/Gratin
Yield 10-12 servings
Number Of Ingredients 9
Steps:
- Position rack in middle of oven and preheat to 325°F. Bring cider to a boil in a large saucepan over medium-high heat. Reduce heat to low, add butter, thyme, Aleppo, and 2 tsp. salt, and cook, stirring, until butter is melted. Let cool slightly.
- Place potatoes and parsnips in a large bowl. Pour cider mixture over and toss to coat. Stack a handful of slices about 3" high, then place vertically in casserole dish. Using a measuring cup or small bowl, keep slices standing up as you go, working around the perimeter and then into the center, forming concentric circles. Continue arranging slices in pan until tightly packed (you may have some leftover). Pour in cider mixture to come halfway up sides of dish; discard remaining cider mixture. Sprinkle with remaining 2 tsp. salt and cover tightly with foil.
- Bake, covered, 1 hour. Remove foil and brush pan juices over tops of slices with a pastry brush. Increase oven temperature to 425°F and bake, uncovered, until golden brown on top, 35-40 minutes more.
- Do Ahead
- After first round of baking at 325°F, let cool, then chill for up to 2 days. Bring to room temperature, then bake, uncovered, at 425°F for 40-50 minutes.
SPICY SHRIMP AND SWEET POTATO SOUP
Great all-in-one meal with a nice kick! Low-calorie and very tasty. Use fresh Louisiana yams if you can find them.
Provided by liz d
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in the hot oil until onion is tender, about 10 minutes. Add vegetable stock, corn, sweet potatoes, diced tomatoes with green chile peppers, salsa, chili powder, cumin, salt, and pepper to onion mixture; bring to a boil for 5 minutes.
- Stir shrimp into stock mixture and return to a boil; reduce heat to medium and simmer until shrimp are cooked through, about 10 minutes more. Stir green onion into soup; season with salt and pepper.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 19.7 g, Cholesterol 86.3 mg, Fat 2.6 g, Fiber 3.4 g, Protein 12.4 g, SaturatedFat 0.4 g, Sodium 514.3 mg, Sugar 4.8 g
BUFFALO SHRIMP WITH SWEET POTATO GRITS
Combining three of the South's most treasured dishes, makes for a fast, easy, delicious dish to serve for breakfast or lunch! Shrimp and Grits is classic southern comfort food meal at its best. Spicy shrimp topped on a bed of creamy cheesey grits. But this dish takes it a step further by adding another southern staple- sweat potato! Rich and smooth and thick without heavy cream. One bite and your guests will be smiling ear to ear! -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large saucepan, cook grits according to package directions. Stir in mashed sweet potatoes, butter, salt and pepper until heated through; stir in cheese until melted. , Toss shrimp with paprika and cayenne pepper. In a large skillet, heat oil over medium heat. Add shrimp; cook until shrimp turn pink and become opaque, about 2-3 minutes, stirring occasionally. Stir in Buffalo sauce and heat through. Serve shrimp over grits. If desired, top with sliced green onions.
Nutrition Facts : Calories 361 calories, Fat 16g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 837mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 3g fiber), Protein 18g protein.
ROASTED SWEET POTATO & PROSCIUTTO SALAD
I still think there's no better combo than sweet potatoes with pork, or prosciutto in this case. I'm a retired physician and am glad that sweet potatoes are being given their due as nutritional powerhouses. -Helen Conwell, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt and pepper; toss to coat. Roast 30 minutes, stirring occasionally., Sprinkle prosciutto over sweet potatoes; roast 10-15 minutes longer or until potatoes are tender and prosciutto is crisp. Transfer to a large bowl; cool slightly., Add radishes, pecans, red pepper and half of the green onions. In a small bowl, whisk lemon juice, honey, and remaining oil and salt until blended. Drizzle over salad; toss to combine. Sprinkle with remaining green onion.
Nutrition Facts : Calories 167 calories, Fat 12g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 360mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
SWEET-POTATO TIAN WITH SPICED SHRIMP AND PROSCIUTTO
Provided by Molly O'Neill
Categories dinner, casseroles, project, main course
Time 1h35m
Yield Six servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Brush 1 tablespoon of olive oil over the bottom of a 12-by-3 1/2-inch round clay casserole dish. Layer 1/3 of the sweet potatoes in the dish, overlapping the slices slightly. Season with 3/4 teaspoon of salt and pepper. Scatter 1/3 of the onions over the sweet potatoes.
- Repeat with the remaining sweet potatoes and onions, seasoning each layer of potatoes with 3/4 teaspoon of salt and pepper. Combine the wine and Sherry and pour over the top. Cover with aluminum foil and bake until the potatoes are tender, about 1 hour.
- Meanwhile, in a bowl, combine the lemon juice, 1/4 cup of olive oil, 1/2 teaspoons of salt, pepper, pepper flakes and cayenne. Add the shrimp and toss to coat. Refrigerate until ready to use.
- Scatter the prosciutto strips over the sweet-potato mixture. Top with the shrimp. Bake, uncovered, until the shrimp is just cooked through, about 16 minutes. Combine the bread crumbs with the parsley, 1/2 teaspoon of salt and pepper. Sprinkle the crumbs over the shrimp and place under the broiler until lightly browned, about 2 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 722, UnsaturatedFat 13 grams, Carbohydrate 85 grams, Fat 18 grams, Fiber 12 grams, Protein 44 grams, SaturatedFat 3 grams, Sodium 2393 milligrams, Sugar 17 grams, TransFat 0 grams
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