Fiery Sweet Potatoes From Ny Times Recipes

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SWEET POTATOES



Sweet Potatoes image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 6

1 pound sweet potatoes
2 tablespoons reduced-fat sour cream
3 tablespoons nonfat plain yogurt
6 tablespoons apple cider
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Peel and slice potatoes one-eighth inch thick; cover with water and cook for 10 minutes in covered pot, until potatoes are tender.
  • Drain potatoes and puree in food processor with sour cream, yogurt and cider. Season with salt and pepper.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 1 gram, Carbohydrate 54 grams, Fat 2 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 298 milligrams, Sugar 16 grams

FIERY SWEET POTATOES



Fiery Sweet Potatoes image

Make and share this Fiery Sweet Potatoes recipe from Food.com.

Provided by threeovens

Categories     Yam/Sweet Potato

Time 2h10m

Yield 10-12 serving(s)

Number Of Ingredients 6

5 lbs sweet potatoes
1 cup coconut milk
1 tablespoon red curry paste
1/2 cup brown sugar
4 tablespoons unsalted butter
1 teaspoon salt

Steps:

  • Preheat oven to 375 degrees F.
  • Bake potatoes until very soft, about 1 hour; let cool slightly.
  • Once potatoes are cool enough to handle, peel and mash.
  • In a small saucepan, over low heat, combine coconut milk and curry paste.
  • Combine, coconut mixture, half the sugar, half the butter, and the salt with the potatoes; keep warm (or cover and refrigerate for up to 2 days).
  • About 30 minutes before serving, place potatoes in a baking dish, cover with foil, and bake for 20 minutes.
  • Uncover potatoes, dot with remaining butter, sprinkle remaining sugar over top, and broil until browned and crusty (do not burn).

Nutrition Facts : Calories 334.2, Fat 10, SaturatedFat 7.6, Cholesterol 12.2, Sodium 377.1, Carbohydrate 58.9, Fiber 7.5, Sugar 21.9, Protein 4.4

CITRUS-GLAZED SWEET POTATOES



Citrus-Glazed Sweet Potatoes image

These candied sweet potatoes work as a side dish for any dinner or holiday celebration by balancing citrusy sweet and savory flavors - and they also produce top-notch leftovers. Right out of the oven or the fridge, they are sure to add a pleasantly tart note to any meal. The braising liquid thickens as the tubers cook, resulting in a tangy glaze that coats every bite. Its acidity also helps the sweet potatoes stay intact with a slight bite even as they soften. The thinly sliced orange zest becomes tender and develops a marmalade-like taste. The shiny strips make for a beautiful garnish, along with the syrupy pan sauce.

Provided by Yewande Komolafe

Time 2h30m

Yield 6 servings

Number Of Ingredients 11

3 medium oranges
1 lemon
2 limes
3/4 cup packed dark brown sugar
1 teaspoon kosher salt (Diamond Crystal)
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon black pepper
3 1/2 pounds sweet potatoes (about 9 small)
4 tablespoons unsalted butter, cut into 1/2-inch cubes

Steps:

  • Heat oven to 375 degrees (see Tip). Use a vegetable peeler to peel strips of zest off 2 oranges. Cut the strips into thin matchsticks using a sharp knife and transfer to a large bowl. Juice all the oranges, the lemon and limes into the bowl for 1 1/4 cups juice. Whisk in the brown sugar, salt, ginger, cinnamon, nutmeg and black pepper until the sugar dissolves.
  • Generously peel the sweet potatoes, removing the skin and the tougher layer of flesh just beneath. If your sweet potatoes are larger than 2 inches in diameter, halve or quarter lengthwise. Cut into 1-inch-thick rounds or pieces, add to the citrus mixture and toss to coat.
  • Transfer the sweet potatoes and juice mixture to a 9-by-13-inch shallow glass or ceramic baking dish. Dot the top with the butter. Bake, stirring every 20 to 30 minutes to cook and coat evenly, until the sweet potatoes are tender and glazed, 1 1/2 to 2 hours. A paring knife should slide through the potatoes easily and the glaze should be the consistency of syrup.
  • Let cool for about 10 minutes before serving. The dish can be made ahead and cooled, then wrapped tightly and refrigerated for up to 2 days. Reheat in a 350-degree oven, covered with foil, or in a microwave, covered with a microwave-safe cover or plastic wrap.

SPICY BRAISED SWEET POTATOES



Spicy Braised Sweet Potatoes image

This recipe is adapted from one in "The Glorious Foods of Greece," by Diane Kochilas. The sweet potatoes, seasoned with lots of paprika and cayenne, are simmered with onions on top of the stove.

Provided by Martha Rose Shulman

Categories     side dish

Time 1h

Yield Serves six

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 large red onion, halved and sliced thin across the grain
Salt
2 garlic cloves, minced
1 tablespoon plus 1 teaspoon sweet paprika
1/2 teaspoon cayenne (more to taste)
2 tablespoons tomato paste
4 large sweet potatoes about 3 pounds, peeled and quartered or cut in sixths if fat
1/2 cup dry white wine
Water as needed

Steps:

  • Heat the olive oil over medium heat in a large, heavy lidded skillet or Dutch oven. Add the onion and a generous pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Stir in the paprika, cayenne and tomato paste, and cook, stirring, until the tomato paste turns a rusty color, about one minute.
  • Add the sweet potatoes, and stir for about a minute until coated with the onion and spice mixture. Add the white wine, enough water to cover the sweet potatoes halfway (1 1/2 to 2 cups), and salt to taste. Bring to a boil, lower the heat to medium-low, cover and simmer 30 to 40 minutes until the potatoes are tender and the sauce thick. Taste and adjust salt. If the sauce is still watery once the sweet potatoes are thoroughly cooked, do not adjust salt right away. Carefully remove the sweet potatoes to a platter using tongs. Turn up the heat, and reduce the sauce until thick. Adjust salt, and pour the sauce over the sweet potatoes. Remove from the heat, and let stand for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 383 milligrams, Sugar 7 grams

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