SLOW COOKER MASHED SWEET POTATOES WITH PARMESAN
These sweet potatoes are cooked with Parmesan cheese for a unique and delicious side dish. They are cooked in the slow cooker to free up your oven. For easy clean-up, I use a slow cooker liner bag.
Provided by Yoly
Categories Side Dish Vegetables Sweet Potatoes
Time 2h10m
Yield 4
Number Of Ingredients 6
Steps:
- Place sweet potatoes in a lined or greased slow cooker. Add heavy cream, Parmesan cheese, salt, black pepper, and nutmeg. Stir to evenly coat sweet potatoes.
- Cook on Low until sweet potatoes are fork-tender, stirring occasionally, 2 to 3 hours. Stir and mash sweet potatoes. Scoop into a serving dish.
Nutrition Facts : Calories 373.9 calories, Carbohydrate 36.2 g, Cholesterol 85.9 mg, Fat 23.6 g, Fiber 5.1 g, Protein 5.8 g, SaturatedFat 14.6 g, Sodium 483.4 mg, Sugar 7.3 g
SWEET POTATOES WITH SAGE AND PARMESAN CHEESE
Make and share this Sweet Potatoes with Sage and Parmesan Cheese recipe from Food.com.
Provided by Roosie
Categories Yam/Sweet Potato
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Melt 2 tablespoons of the butter.
- Place potatoes in a 13-by-9-inch baking dish.
- Stir in butter, being sure to coat the potatoes well to prevent discoloration.
- Bake potatoes for 20 minutes, or until fork tender.
- In a heavy skillet over medium-low heat, melt remaining butter.
- Add sage.
- Pour butter mixture and 1 cup Parmesan cheese over potatoes.
- Stir well.
- Add salt and pepper to taste.
- Cover dish with aluminum foil.
- Bake for another 20 minutes.
- Sprinkle with remaining 1/2 cup Parmesan before serving.
Nutrition Facts : Calories 406.4, Fat 20, SaturatedFat 12.5, Cholesterol 54.7, Sodium 513.9, Carbohydrate 47, Fiber 7.2, Sugar 9.7, Protein 11
TWICE BAKED SWEET POTATOES WITH RICOTTA CHEESE
A tasty, savory version of twice baked sweet potatoes.
Provided by frank11
Categories Side Dish Vegetables Sweet Potatoes
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork and bake until soft, about 1 hour. Remove from oven and cool until potatoes can be handled, about 20 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
- Meanwhile, place olive oil in small skillet over medium heat. Add shallots and cook and stir until softened and beginning to brown, about 10 minutes. Set aside.
- Cut potatoes in half lengthwise and scoop out pulp, leaving a thin shell. Set shells aside. Place pulp into a blender or food processor and blend until smooth. Add ricotta, salt, pepper, ginger, and sugar to the blender; blend until smooth.
- Return potato mixture to a bowl; stir in shallots, Parmesan cheese, and sage. Spoon mixture back into potato skins. Place potatoes on prepared baking sheet.
- Bake until heated through, about 30 minutes.
Nutrition Facts : Calories 161.3 calories, Carbohydrate 29.9 g, Cholesterol 7 mg, Fat 2.1 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 0.9 g, Sodium 247.4 mg, Sugar 8.2 g
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- In a small bowl, whisk together the olive oil, garlic, maple syrup, cinnamon and cayenne until well combined. Set aside.
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