Plantains Sweet Potato And Asparagus Succotash Recipes

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SKILLET SWEET POTATO AND PLANTAIN



Skillet Sweet Potato and Plantain image

Sooo Delicious!! I love making this and having leftovers ;) The flavors blend great together and you can add other ingredients to your liking. This is also very filling, so it can be served as an economical main dish, considering the ingredients are inexpensive

Provided by Italian_mama

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 large sweet potato, diced into small cubes
1/2 vidalia onion, sliced thin
1 large plantain, thinly sliced at an angle
2 tablespoons olive oil
sea salt
pepper
ground cayenne pepper

Steps:

  • Peel sweet potato and dice into small cubes.
  • Boil potato in water; until cooked. Drain, shake off as much water as you can.
  • Saute onion in 1 tbsp oil over med. heat for about 5 mins in large non-stick skillet.
  • Add other 1tbsp oil and plantain to skillet, increase heat to med. high. Saute till golden brown. Add cooked sweet potatoes. Using a metal spatula, saute all three ingred. for another 3-5 minutes seasoning to taste with sea salt, pepper, and ground cayenne pepper.
  • Serve with rice or in tortillas and salsa and/or guacamole. Enjoy!

Nutrition Facts : Calories 158.6, Fat 7, SaturatedFat 1, Sodium 20.7, Carbohydrate 24.9, Fiber 2.4, Sugar 10, Protein 1.4

STEAMED ASPARAGUS IN PAPER BAG



Steamed Asparagus in Paper Bag image

Provided by Tyler Florence

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

1 pound medium asparagus, tough ends trimmed
Extra-virgin olive oil
Sea salt and cracked black pepper
1/2 lemon, sliced paper thin
1 bay leaf

Steps:

  • Preheat the oven to 350 degrees F and arrange an oven rack in the middle of the oven. Get yourself a paper bag large enough to hold the asparagus comfortable. Throw the asparagus in there and drizzle the outside of the bag with olive oil to keep the bag from burning. Sprinkle the asparagus with the salt and cracked pepper and toss in the lemon slices and bay leaf. Close the bag, folding it over several times and creasing the folds well to hold the steam in. Put the pan on a baking sheet, drizzle it with more olive oil, stick it in the oven, and bake for 20 minutes.
  • Take the baking sheet out of the oven and set it on top of the stove. Set a serving plate next to the stove. Using a kitchen towel or a pair of kitchen tongs, raise the bag over the plate, open the bag, and slide the asparagus out onto the plate. Drizzle with a little more olive oil and serve hot.

SWEET POTATO PILAF



Sweet Potato Pilaf image

The combination of sweet potatoes, bacon, asparagus and kale makes this simple Sweet Potato Kale Pilaf taste amazing! To save time and dishes, you can easily cook the rice in an Instant Pot and also use it to saute the other ingredients. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 cups.

Number Of Ingredients 12

1 cup uncooked wild rice
2-1/4 cups vegetable broth or water
1 teaspoon olive oil
4 bacon strips, chopped
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 large sweet potato, peeled and chopped
1/2 cup chopped red onion
1 cup chopped fresh kale
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
Chopped fresh parsley

Steps:

  • Rinse wild rice thoroughly; drain. In a large saucepan, combine broth, rice and oil; bring to a boil. Reduce heat; simmer, covered, until rice is fluffy and tender, 50-55 minutes. Drain if necessary. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Add asparagus, sweet potato and onion to drippings; cook and stir over medium-high heat until potatoes are crisp-tender, 8-10 minutes. , Stir in kale, garlic, salt and pepper. Cook and stir until vegetables are tender, 8-10 minutes. Stir in rice and reserved bacon. Sprinkle with parsley.

Nutrition Facts : Calories 156 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 350mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

ROASTED SWEET POTATOES AND ASPARAGUS



Roasted Sweet Potatoes and Asparagus image

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 7

3 medium sweet potatoes, cut into 1/2-inch pieces (about 4 cups)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons celery salt
Pinch crushed red pepper flakes
1 bunch asparagus, cut into 1-inch pieces (about 3 cups)
2 to 4 tablespoons grated Parmesan
1 tablespoon chopped fresh parsley (4 to 5 sprigs)

Steps:

  • 1. Preheat the oven to 400 degrees F. Line a baking sheet with heavy-duty foil.
  • 2. Put the sweet potatoes on the foil, drizzle with half of the oil and sprinkle with half of the celery salt and red pepper flakes. Turn with a spatula to coat. Roast until the potatoes are tender and beginning to shrivel, about 20 minutes.
  • 3. While the potatoes are roasting, toss the asparagus with the remaining oil, celery salt and red pepper flakes in a medium bowl. Using a spatula, add the asparagus pieces to the sweet potato pan and toss to combine. Cook until the asparagus softens and the tips begin to brown, another 10 minutes. Sprinkle the Parmesan over the vegetables and cook until the cheese just melts and coats the vegetables, another 5 minutes. Spread the vegetables on a serving platter and sprinkle with the chopped parsley. Serve warm.

MASHED SWEET POTATOES AND PLANTAINS



Mashed Sweet Potatoes and Plantains image

The mashed sweet potatoes and plantains are my favorite. They are sweetened with a little brown sugar, but the sweetness of the plantains comes out by pan frying it instead of boiling it.

Provided by Vchef607

Categories     Yam/Sweet Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 sweet potatoes
3 plantains
1 1/3 cups milk
2 tablespoons butter, plus extra for cooking
3/4 teaspoon salt
3 tablespoons brown sugar

Steps:

  • Peel and dice the potatoes into 1 inch cubes. Place into a pot of cold water (the water should completely cover potatoes) and bring to a boil. Boil until potatoes are fork tender. Strain.
  • While the potatoes are cooking, slice the plantains into 1 inch thick slices. Place some butter in a pan and pan fry the plantains until golden brown.
  • Mash the potatoes and plantains together, then add milk, 2 tbsp butter, salt, and brown sugar.

Nutrition Facts : Calories 361.6, Fat 9.3, SaturatedFat 5.7, Cholesterol 26.6, Sodium 561.9, Carbohydrate 69.8, Fiber 5, Sugar 32.8, Protein 5.5

SWEET POTATO AND ROASTED PLANTAIN SOUP WITH FRIED PLANTAIN AND SMOKED CHILE CREMA



Sweet Potato and Roasted Plantain Soup with Fried Plantain and Smoked Chile Crema image

Provided by Bobby Flay

Categories     side-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 10

2 ripe plantains
1/4 cup pure maple syrup
4 sweet potatoes, roasted, peeled and mashed
Pureed plantains
8 cups vegetable stock
1 cup coconut milk
Salt and pepper to taste
1 green plantain, peeled and julienned
2 cups canola oil
Salt

Steps:

  • Preheat oven to 400 degrees F. Place plantain on a baking sheet and roast until skins are black and plantains are soft, remove and let cool. Peel and cut into chunks. Heat maple syrup over medium heat, add the roasted plantain and saute until caramelized. Remove with slotted spoon and place food processor and process until smooth.
  • Place potatoes, plantains and vegetable stock in a medium saucepan and cook for 30 minutes. Add the coconut milk and cook for 5 minutes. Place in a food processor and process until smooth. Season with salt and pepper to taste.
  • Smoked Chile Crema: 1 cup creme fraiche 2 teaspoons chipotle pepper puree Salt Combine creme fraiche and chipotle puree in a small bowl and season with salt. Assemble: Cilantro leaves Ladle soup into 8 bowls. Drizzle with smoked chile crema and garnish with fried plantains and cilantro leaves.
  • Heat oil to 365 degrees F. in a medium skillet.
  • Add plantains in batches and cook until golden .
  • brown. Remove to a plate lined with paper towels and season with salt.

SMASHED CARAMELIZED PLANTAINS "PLATANOS AL CALDERO"



Smashed Caramelized Plantains

Provided by Tyler Florence

Categories     side-dish

Time 30m

Yield 3 1/2 cups

Number Of Ingredients 6

4 ripe plantains
2 tablespoons extra-virgin olive oil
1/2 stick butter
4 tablespoons packed light brown sugar
Pinch salt
1 lime, juiced

Steps:

  • Cut ends off plantains, peel and slice in half lengthwise. Set 2 large nonstick saute pans over medium-high heat and add oil and 2 tablespoons butter into each pan. Add plantains and cook for 10 minutes - you don't want to move it too frequently otherwise it won't caramelize as well, flipping halfway. Once you flip the plantains, sprinkle with light brown sugar (depending on the ripeness/sweetness of the plantains, adjust the sugar amount) and salt. The plantains should be nice and golden. Squeeze with fresh lime juice just before serving.

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