Southwestern Salty Sweet Potatoes To Cry For Recipes

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SOUTHWEST STUFFED SWEET POTATOES



Southwest Stuffed Sweet Potatoes image

Swap your tortilla for a sweet potato, and load it up with all sorts of taco toppings for a satisfying meal that can easily be prepped ahead of time. Black beans add protein that'll stick with you, while a simple cilantro-lime guacamole adds brightness and richness, and the sweet potato isn't the only veggie in the mix-fresh tomatoes, onions and poblanos round out these taco taters! A dash of Old El Paso™ taco seasoning mix adds the perfect amount of zest. Try this tasty twist next time you're craving everyone's favorite handheld meal, and you can clean your crisper drawer out in the process. It's a guaranteed hit that "accidentally" skips the meat and dairy, so keep it around for when you're hosting folks with special diets (or when you want to try one yourself)!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 13

4 medium sweet potatoes (8 to 9 oz each)
1 medium avocado, pitted, peeled and diced
1 1/2 teaspoons lime juice
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1 tablespoon vegetable oil
1/2 cup chopped onion
1 medium poblano chile, seeded and chopped (about 1/2 cup)
1/2 cup chopped red or orange bell pepper
1/2 cup chopped grape tomatoes
1 cup Progresso™ black beans, drained, rinsed (from 15-oz can)
2 teaspoons Old El Paso™ original taco seasoning mix (from 1-oz package)
2 tablespoons water

Steps:

  • Heat oven to 425°F. Prick sweet potatoes on all sides with fork; place on 15x10x1-inch pan. Bake 40 to 50 minutes or until potatoes are tender when pierced in center with fork.
  • Meanwhile, in small bowl, mix avocado, 1/2 teaspoon of the lime juice, 1 tablespoon of the cilantro and 1/8 teaspoon of the salt. Mash with fork to chunky consistency. Cover and refrigerate until ready to serve.
  • In 10-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile, bell pepper and tomatoes. Cook 5 to 6 minutes or until tomatoes are soft and other vegetables are crisp-tender. Add beans, taco seasoning mix, remaining 1/8 teaspoon salt, remaining 1 teaspoon lime juice and the water. Cook and stir 3 to 4 minutes or until completely heated through and slightly thickened.
  • Split potatoes open; divide bean mixture among potatoes-they will be very full. Divide avocado mixture among potatoes; top with remaining 1 tablespoon cilantro.

Nutrition Facts : Calories 280, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 10 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Potato, Sodium 500 mg, Sugar 8 g, TransFat 0 g

SOUTHWESTERN SWEET POTATO STEW



Southwestern Sweet Potato Stew image

This hearty Southwestern-inspired stew may take a while in your slow cooker, but it's so worth it! Full of sweet potatoes, black beans, and hominy, it will satisfy your tastebuds and keep you full for hours.

Provided by EatingWell Test Kitchen

Categories     Low-Calorie Slow-Cooker Stew Recipes

Time 10h15m

Number Of Ingredients 14

2 cups lower-sodium vegetable broth
2 cups water
1 ½ pounds sweet potatoes, peeled, and cut into 2-inch pieces
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 ½ teaspoons dried oregano, crushed
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon salt
1 (15 ounce) can golden hominy, rinsed and drained
1 (15 ounce) can no-salt-added black beans, rinsed and drained
1 poblano chile pepper, roasted (see Tip), seeds removed, and cut into thin strips (see Tip)
Chopped fresh cilantro
Lime wedges

Steps:

  • Combine vegetable broth, the water, sweet potatoes, onion, garlic, oregano, chili powder, cumin, and salt in a 3 1/2- or 4-quart slow cooker (see Tip). Stir in hominy, beans, and poblano pepper.
  • Cover and cook on Low for 10 to 12 hours.
  • Use a potato masher to coarsely mash the sweet potatoes. Sprinkle individual servings with cilantro. Serve with lime wedges.

Nutrition Facts : Calories 202.3 calories, Carbohydrate 42.1 g, Fat 0.9 g, Fiber 8.5 g, Protein 6.9 g, SaturatedFat 0.1 g, Sodium 491.4 mg, Sugar 4.9 g

SEA SALT SWEET POTATOES



Sea Salt Sweet Potatoes image

These sweet potatoes are baked with a drizzle of maple syrup until they are tender and lightly browned then topped with pecans and a sprinkle of coarse sea salt for a finishing touch that will turn this simple dish into something special.

Provided by Morton

Categories     Trusted Brands: Recipes and Tips

Time 45m

Yield 4

Number Of Ingredients 6

2 pounds sweet potatoes, peeled and cut into 1-inch pieces
½ teaspoon Morton® Coarse Sea Salt, plus more for finishing
2 tablespoons vegetable oil
¼ teaspoon ground black pepper
¼ cup maple syrup
¼ cup pecan pieces

Steps:

  • Preheat oven to 425 degrees F and coat 9 x 13 baking pan with cooking spray.
  • Mix all ingredients together in a separate bowl, except for pecans. Arrange mixture in baking pan.
  • Bake for 25-30 minutes, stirring halfway through.
  • Remove from oven and sprinkle with pecan pieces. Finish with a pinch of sea salt and serve.

Nutrition Facts : Calories 362.9 calories, Carbohydrate 61.2 g, Fat 12.1 g, Fiber 8.2 g, Protein 5.2 g, SaturatedFat 1.6 g, Sodium 388.9 mg, Sugar 26.7 g

SOUTHWESTERN SALTY SWEET POTATOES TO CRY FOR!



Southwestern Salty Sweet Potatoes to Cry For! image

My friends beg for these everytime I give a party! They are so delicious and satisfying, I just never seem to fix enough no matter how many I make. I wonderful change from white oven fried potatoes which are so high in carbs. THESE ARE VERY LOW CARB. And I dare you to stop at just one serving...I found this recipe in Healthy Cooking but have modified it to my own taste.

Provided by psych751

Categories     Yam/Sweet Potato

Time 30m

Yield 3 serving(s)

Number Of Ingredients 7

4 sweet potatoes, unpeeled,cut into generous 1 inch chunks
3 tablespoons olive oil or 3 tablespoons canola oil
3 teaspoons ground cumin powder
2 teaspoons chili powder
1 teaspoon paprika
1 -2 teaspoon salt
1/4-1/2 teaspoon cayenne pepper

Steps:

  • Preheat your oven to 425.
  • Put sweet potato chunks into a large bowl, add oil and mix to cover well.
  • In a small bowl or cup mix all the spices and the salt together and stir until well blended.
  • Sprinkle the sweet potaoes with this mixture and mix until all the potatoes are well covered.
  • Turn onto a cookie sheet and spread out evenly.
  • Bake on the lowest rack in your oven for about 20 minutes.
  • Serve warm.
  • Which won't be a problem as they'll all be gone way before they could get cold!

Nutrition Facts : Calories 284, Fat 14.4, SaturatedFat 2, Sodium 904.4, Carbohydrate 37.2, Fiber 6.4, Sugar 7.5, Protein 3.5

SWEET AND SALTY POTATOES



Sweet and Salty Potatoes image

When asked to bring a side dish to a friend's home, I like to make these sweet and salty potatoes. I first came up with these when we were living in Los Angeles, and some friends of ours invited us to sit in their box seats at the Hollywood Bowl. A wonderful venue for music under the stars, the Hollywood Bowl encourages you to arrive early and bring a picnic dinner. As Los Angeles is, according to a recent report, the worst city in the nation for traffic, I did not know how long my side dishes would have to sit in the car before dinner, so I decided that food safety would be just as important as food flavor. I decided to make something that can be eaten at any temperature, but that is still delicious.

Provided by Food Network

Categories     side-dish

Yield 4-6 servings

Number Of Ingredients 7

7 to 8 ounces of shallots (about 7 or 8 large ones) -if you can?t find shallots, use an equal amount of sweet onions
1 1/2 pounds of red-skinned potatoes (about 25 to 28 very small, 3/4 of an inch to 1 1/2 inches in diameter are best, though you can use an equal weight of larger potatoes)
1/4 cup of balsamic vinegar
1/4 cup of olive oil
4 stems of fresh rosemary, each about 4 to 6 inches long
1 tablespoon of kosher salt (kosher salt will retain its crunchiness in the oven)
1 tablespoon of freshly ground black pepper

Steps:

  • 1. Peel the shallots, and chop them into pieces roughly 1/2 inch square. Place the pieces into a large non-reactive bowl.
  • 2. Wash the pototoes thoroughly, but do not peel. If you are using small potatoes, cut them into quarters, each in a half-moon shape. If you are using larger potatoes, cut them into quarters, then cut those half-moons in half--the aim is to end up with uniform sized potato pieces that are one-half to no more than 3/4 of an inch on any side. Place the potato pieces into the bowl with the shallots.
  • 3. Pour the balsamic vinegar and the olive oil over the potatoes and shallots. Stir to mix.
  • 4. Remove the rosemary leaves from the stems. Add the leaves to the bowl with the previous ingredients.
  • 5. Add the salt and the pepper to the bowl and stir again to mix.
  • 6. Pour the contents of the bowl into a heavy 9 inch by 13 inch roasting pan (I like to line mine with aluminum foil), or into any baking dish that will allow the potatoes to be in a single layer.
  • 7.Bake at 450 degrees F for 35 to 45 minutes. I like my potatoes pretty dark, so that the balsamic vinegar gets really crunchy on the outsides of the potatoes -if you don?t want them quite so dark, either take them out earlier at the 30 minute mark, or set the oven to 375 degrees F and roast for the full time.
  • Serve hot or at room temperature. The potatoes can be reheated in the oven (400 degrees F for 10 minutes) or in a wrapping of heavy duty aluminum foil.

SOUTHWESTERN SWEET POTATO GRATIN



Southwestern Sweet Potato Gratin image

Chihuahua, Cotija, and Mexican crema give the dish authentic flavor, but Monterey Jack, French feta, and sour cream are good substitutes.

Yield serves 8 to 10

Number Of Ingredients 12

Unsalted butter, for baking dish
4 large sweet potatoes (about 4 pounds), peeled and thinly sliced into rounds
Coarse salt and freshly ground pepper
1 1/2 cups grated Chihuahua or Monterey Jack cheese (6 ounces)
1 1/2 cups Cotija or French feta cheese, crumbled (6 ounces)
1 small onion, thinly sliced
1 teaspoon finely chopped canned chipotle chile in adobo (optional)
1/4 cup plus 2 tablespoons homemade or low-sodium store-bought chicken stock, or water
1/4 cup finely chopped fresh cilantro leaves
1 cup crushed tortilla chips
Lime wedges, for garnish
Mexican crema or sour cream, for garnish (optional)

Steps:

  • Preheat the oven to 350°F. Butter a 9 × 13-inch baking dish; set aside. Toss the potatoes with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Arrange half of the potatoes in the buttered dish, overlapping the slices. Sprinkle with half of each cheese. Top with onion.
  • Stir the chipotle (if desired) into the stock; drizzle over the onion. Sprinkle with half the cilantro. Top with the remaining potatoes; sprinkle with the remaining cheeses and cilantro. Scatter the chips on top.
  • Cover with foil; bake 30 minutes. Remove the foil; bake until very tender and top is well browned, about 30 minutes more. Let cool slightly before serving. Serve with limes, and with crema, if desired.

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