| Sweet potatoes and ????????
Posted: 10/3/2009 1:20:25 PM | Hi all
I have two simple recipies for sweet potatoes/yams.
1) Peel and slice 1 medium sweet potato and 1 medium yam.
Arrange in a greased baking dish alternating the colours. I like to place them in a circle around the pan for a nice look.
Melt 1/4 cup margarine
Chop 1/2 tsp. fresh ginger and mix with the melted margarine
Pour over the sliced yams. Cover and bake at 350 degrees for 1 hour.
2) Peel and slice yams or sweet potatoes french fry style.
Dredge lightly with a good oil such as grapeseed oil and sprinkle with alspice.
Spread on a cookie sheet and bake at 350 degrees for about 10 minutes. Turn and bake 10 min more or until cooked. Really good and very healthy.
That's it, that's all!!
Enjoy!
Strawberry girl | |
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| Sweet potatoes and ????????
Posted: 10/5/2009 1:56:42 PM | Our Thanksgiving in Canada is next Monday. Here is a healthy alternative to the candied syrupy traditional dishes.
Cinnamon and Lemon Sweet Potatoes.
Ingredients:
* 3 good-sized sweet potatoes, scrubbed and trimmed of fibers
* 1 1/2 cups / 360 ml apple juice
* 1/3 cup / 80 ml agave nectar
* 1 tsp / 5 ml ground nutmeg
* 1 tsp / 5 ml ground cinnamon
* 1 tsp / 5 ml freshly grated lemon zest
* 1/2 tsp / 2.5 ml sea salt
* 3 Tbsp / 45 ml best-quality olive oil
* Juice of one half lemon
Preparation:
1. Preheat oven to 375°F / 190°C.
2. Prepare a large baking dish by spraying with cooking spray or a touch of olive oil.
3. Place sweet potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat and let simmer until just tender. Don’t overcook the sweet potatoes – you want them a bit firm. They will finish cooking in the oven.
4. Drain sweet potatoes and set aside to cool. Peel if desired. Cut into rounds 1/4-inch thick and lay them in the baking dish. Don’t overlap the pieces of potato.
5. In a heavy saucepan place apple juice, agave nectar, nutmeg, cinnamon, lemon zest and salt. Simmer over low heat for several minutes. Add olive oil and lemon juice. Stir well. The liquid should now be syrup. If not thick enough, simmer a little longer. Pour the warm syrup over the sweet potatoes.
6. Place the baking dish in the oven and bake the sweet potatoes for 20 minutes or until hot and fragrant.
7. Serve hot.
Nutritional Value for a Five-Slice Serving of Sweet Potatoes:
Calories: 148 Calories from Fat: 60 Total Fat: 7 g Saturated Fat: 0 g
Total Carbs: 33 g Fibers: 2 g Protein: 1 g Sodium: 233 mg Cholesterol: 0 mg
Happy Thanskgiving! | |
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| Sweet potatoes and ????????
Posted: 10/5/2009 3:43:30 PM | Here are a couple of more...
This one was a dish a friend of mine made and it is so good, the only way I have ever eaten a boiled sweet potato and liked it. Generally I just cannot stand them boiled.
~Boil whole large unpeeled sweet potatoes in a large pot, completely covered with salted water. Do not cook all the way, You do not want a fork to be able to go more than an inch the potato when you take them out.
~Rinse with cold water for several minutes and let sit until you can handle them easily.
~Make a simple lemon syrup, 1 cup water, 1 1/2 cup sugar, boil until thickening, then add 2 tsp lemon zest and boil until thick. Remove from heat and stir in 1/2 cup fresh squeezed lemon juice.
~Peel potatoes and remove any eyes. Slice crosswise into 1/2" thick medallions. ~Layer them overlapping in an oblong shallow casserole. Squeeze the juice of 1 lemon over them. Cover tightly with foil. Bake in 350 degree F oven for 15-20 minutes.
~Pour lemon syrup over them, cover with foil tightly and cook in 350 degree F oven for about 15 minutes, or until fully tender. Do not let the syrup start burning.
Here is one from the best southern cook I have ever known, my grandmother. However, it is so high in calories and fat, I never duplicate it. Oh god it was good though.
~Peel and slice sweet potatoes.
~Heat oil, lard, in her case crisco or bacon fat, in a cast iron skillet until medium hot.
~Slice potatoes longways into full slabs about 1/3" thick.
~Fry in oil until tender and golden.
~Drain on paper towels.
~Serve with butter slathered on them and salted and/or pepper.
Ahhhh {{sigh}} those were the days when I could still run through the woods or on a gravel road barefoot and jump out of hay lofts into a pile of hay and not worry about it.
SS | |
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| Sweet potatoes and ????????
Posted: 10/19/2009 9:10:17 AM | this makes me think about a doctor my sister worked with who loved sweet potato so much that he didn't realize a nurse who baked it for him every month had a crush on him. the doctor was jewish orthodox and the nurse a baptist. when he moved out of state his coworkers gave him a going away, the nurse made about 3 differ sweet potato dishes and gave him a card telling him how much she liked him. according to my sister he didn't want to tell her he didn't feel the same way because he thought she wouldn't bake sweet potato dishes for him (ship to where he was moving) . this guy waited almost a month to let the nurse know he wanted to only be "friends." but could not have a personal relationship because of his "religion" which i don't really think that was the truth.
i stopped at the House of Pies in my neighborhood to get a sweet potatoe pie and was told they make it from the can and not scratch. i was shocked. the owner told me she does not have time to make those pies from fresch sweet potato. | |
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| Sweet potatoes and ????????
Posted: 10/19/2009 2:14:45 PM | | sweet potato make interesting....and good hash browns...........not sure i'd want them everyday.......but they ar good.........but....no onions needed | |
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| Sweet potatoes and ????????
Posted: 10/31/2009 1:04:02 AM | With sweet potatoes I skin and place in casserole dish with a beef roast. I season with onion soup mix, soy sauce, brown sugar, and salt and pepper to taste. Then cover and bake at 350 till done. its sort of a new take on roast and tatters. Its great with homemade bread. | |
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| Sweet potatoes and ????????
Posted: 10/31/2009 7:18:16 PM | I usually just boil my sweet potatoes. But the next day I will us as an omelet ingredient.
Just dice up a chunk, lightly chop a few fresh spinach leaves, add some cheese, and cook the omelet. Sometimes I'll put a couple of tomato slices on top, salt and pepper or season to taste. | |
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| Sweet potatoes and ????????
Posted: 11/9/2009 4:53:46 PM | i make them as easy as possible.
Peel them, cube them into small cubes (3/4in x 3/4 in?), put in a pan and drizzle with olive oil. Bake for about 20 minutes salt them and they're done. Simple and tasty. | |
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| Sweet potatoes and ????????
Posted: 11/9/2009 6:19:18 PM | I usually just slice them into medallions, and cook them in olive oil with italian spice.
I much prefer yams to potatos, which I never eat. | |
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| Sweet potatoes and ????????
Posted: 11/10/2009 3:00:15 PM | | I like to boil or bake them until they are soft but not mushy, slice them into medalions and then fry them in butter or olive oil in a non-stick pan. Sprinkle the top side, while the bottom is browning slightly, with brown sugar, dry mustard, salt and pepper, flip and repeat and then flip one more time so the sugar melts and carmalizes on that last side (or just do one side if you wish). | |
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| Sweet potatoes and ????????
Posted: 11/10/2009 4:37:30 PM | Fry off some beef mince (ground beef) with onion, garlic, some red capsicum (bell pepper), zucchini and add some strong curry spices (some red curry paste would be good)
Make this like a spaghetti bolognese mixture.
Now use slices of sweet potato instead of lasagne sheets. E.g layers of beef mixture, grated cheese and sweet potato. Make sure top layer is sweet potato with the cheese on top.
A real winner. | |
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| Sweet potatoes and ????????
Posted: 11/10/2009 7:36:08 PM | ^^^ That sounds delicious!
I made kale and sweet potatoes today:
(Use a pot; not a skillet):
Saute 1/2 large chopped purple onion in 1/4 cup olive oil. Add about 4 cups fresh chopped kale, 1 raw, skinned and diced large sweet potato, a couple of cloves of minced garlic and a pinch of salt. Add about 1/2 cup veggie broth. Stir to coat. Cover pot. Sweat the mixture for about 15-20 minutes until the kale is wilted. Stir occasionally to re-coat. Add more broth, as needed (although, by the end of the cooking, all the liquid should be "cooked away").
If you like soy sauce, you can add that as well; but I don't because I don't consume soy. | |
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