BEEFY STUFFED SWEET POTATO
We used a clever trick to pack veggies into these Latin-inspired stuffed potatoes: We chop the carrots, onion and tomato into small pieces that go almost unnoticed when cooked with the ground beef-perfect for that picky vegetable eater who's trying to eat healthier.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Poke each sweet potato a few times and microwave until fork tender, about 10 minutes, rotating about halfway through. Set aside and keep warm.
- Combine the chopped carrots, onions, tomatoes, garlic, 2 tablespoons of the vinegar, cumin, 1 teaspoon salt, oregano, cayenne and a few grinds of black pepper in a food processor; pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.
- Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among four plates and generously fill each half with the beef-potato mixture. Toss the shredded carrots with the cilantro, the remaining 1 teaspoon vinegar and 1/4 teaspoon salt in a medium bowl. Divide the carrot slaw among the four plates.
TACO-STUFFED POTATO SKINS
Provided by Trisha Yearwood
Categories appetizer
Time 1h45m
Yield 16 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F.
- Put the potatoes on a baking sheet and roast until easily pierced with the tip of a sharp knife, about 1 hour. Let cool slightly. Do not turn the oven off.
- Halve the potatoes lengthwise. Using a small spoon, gently scoop the potato flesh into a bowl, leaving about 1/2 inch on the skins. Set the skins aside. Reserve the potato flesh for another use.
- Heat the olive oil in a large skillet over medium heat. Add the onions and jalapenos and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the beef and continue to cook, stirring often, until the beef is cooked through.
- Stir in the tomato paste, cumin, chili powder, garlic powder, salt and pepper to combine and cook 1 minute more. Add the heavy cream and cook, stirring, until incorporated and heated through, about 1 minute.
- Spoon the beef mixture into the hollowed-out potato skins. Put the potato skins on a parchment-lined baking sheet. Sprinkle with the Cheddar and bake until the cheese is melted, about 3 minutes. Transfer to a platter and top with the green onions, tomatoes, avocados, cilantro and sour cream if using.
STUFFED SWEET POTATO SKINS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Put the sweet potatoes on a parchment-lined baking sheet and bake until soft when pierced with a fork, about 1 hour. Let cool for 15 minutes.
- Slice the potatoes in half lengthwise and scoop out most of the flesh into a bowl. Brush the empty potato skins with the olive oil and season with salt and pepper. Return the skins to the baking sheet and bake until crispy, about 15 minutes.
- Meanwhile, add the beans to the bowl with the sweet potato flesh; add the cumin, chili powder, scallions and jalapeño and mix. Season with salt and pepper.
- Remove the potato skins from the oven and fill with the bean mixture. Fit a baking sheet with a wire rack. Transfer the filled potato skins to the rack and bake until warmed through and slightly browned on top, another 20 minutes.
- Meanwhile, blend the sour cream, lime juice and avocado in a food processor until smooth. Season with salt and pepper. Set aside.
- Heat a medium skillet over medium-high heat. Add the chorizo and cook, stirring to break up the meat, until browned and crispy, 8 to 10 minutes. Drain off the fat. Top the potato skins with the warm crispy chorizo, avocado-sour cream drizzle and sliced scallion greens.
BOURBON SWEET POTATO PIE
Celebrate the fall season with this bourbon-laced sweet potato pie. Take it to the next level, and top with bourbon-spiked whipped cream! It's easy to impress when you use ready-to-bake pie crust.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h30m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Line cookie sheet with foil. Place sweet potatoes on cookie sheet; pierce several times with fork. Roast 45 to 60 minutes or until tender. Cool 5 minutes. Cut potatoes in half lengthwise. Scoop out pulp into medium bowl to measure 2 cups. Reserve any remaining pulp for another use; discard skins.
- In food processor, place sweet potato pulp; cover and process until creamy. Add brown sugar, eggs, half-and-half, 2 tablespoons bourbon, the cinnamon, nutmeg and salt; cover and continue to process until well blended and smooth.
- Place pie crust in ungreased 9-inch pie plate. Fold and roll pastry under, even with plate; flute as desired. Pour sweet potato mixture into crust-lined plate. Bake 10 minutes.
- Reduce oven temperature to 350°F. Bake 30 to 35 minutes longer or until center is set and knife inserted in center comes out clean. Cover edges with foil if crust is getting too dark. Cool 30 minutes on cooling rack. Refrigerate 2 hours.
- When ready to serve: In chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed to low; beat in powdered sugar, 1 tablespoon bourbon and the vanilla. Increase speed to medium-high; beat until stiff peaks form. Cut pie into slices; serve topped with whipped cream. Store covered in refrigerator.
Nutrition Facts : Calories 420, Carbohydrate 47 g, Cholesterol 100 mg, Fat 4 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 22 g, TransFat 1/2 g
SOUS-VIDE BROWN SUGAR SWEET POTATOES WITH PECANS
Lightly sweetened with brown sugar and zipped up with bourbon, these sweet potatoes are puréed until velvety smooth, then topped with toasted pecans. Once the sweet potatoes are done, you can also keep them warm alongside the sous-vide turkey breast, if you're making it: 145 degrees, the temperature at which the turkey breast is cooked, is the perfect temperature to hold the sweet potatoes. Cooking the sweet potatoes with a sous-vide machine is convenient when your oven is otherwise occupied, but you can also bake them. Just wrap them, peeled but whole, in foil; place on a baking pan and bake at 375 degrees for an hour or two depending upon how large the potatoes are, until very tender. Then purée as directed in Step 3.
Provided by Melissa Clark
Categories vegetables, side dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a small pot, melt butter, sugar, cinnamon stick and 1 teaspoon salt over medium heat, stirring occasionally, until sugar dissolves. Remove from heat, stir in bourbon, and let cool slightly.
- In a large pot or heatproof container, use a sous-vide machine to heat water to 185 degrees. Place potatoes and cooled sugar mixture in a reusable silicone sous-vide bag or resealable plastic bag. Slowly lower the bag into the water, allowing any air to escape. Weigh down the bags; an upside-down metal steamer basket or a metal bowl work well for this, topped with a metal spoon or tongs for extra weight, if needed. Cook until sweet potatoes are completely tender, poking them several times to make sure, 75 to 90 minutes. (Check the bag after 15 minutes; you may have to let out some steam.)
- Transfer cooked potatoes and all the liquid from bag to a food processor and purée until smooth. Taste and add more salt, if you like. Transfer to a serving platter and top with toasted pecans to serve.
SWEET POTATOES WITH BOURBON AND BROWN SUGAR
These silky mashed sweet potatoes are spiced with cloves, nutmeg and a little black pepper, brightened with lemon zest, and spiked with bourbon (or orange juice, if you'd prefer). Puréeing them in a food processor yields the smoothest, airiest texture, but for something a little more rustic, you could mash them by hand. Whichever you choose, these reheat well, either in a microwave or in a pot over low heat.
Provided by Melissa Clark
Categories dinner, casseroles, vegetables, side dish
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Wrap potatoes in foil, place on a rimmed baking sheet, and bake until tender, about 1 hour. Let rest until cool enough to handle but still warm, then remove the foil and peel off the skins.
- Add sweet potatoes to a food processor, along with butter, brown sugar, bourbon or juice, lemon zest, salt, nutmeg, pepper and cloves. Purée until smooth. (Or, for a chunkier texture, mash them by hand.) Taste and add salt, sugar or both if you like. Serve while still warm or reheat before serving.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 2 grams, Carbohydrate 30 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 192 milligrams, Sugar 8 grams, TransFat 0 grams
BOURBON MASHED SWEET POTATOES
This recipe for bourbon mashed sweet potatoes is courtesy of chef Emeril Lagasse.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 4 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Place potatoes on a baking sheet lined with parchment paper. Transfer to oven and bake until very tender, about 1 hour and 15 minutes. Let stand until cool enough to handle.
- Cut open each potato and scoop out flesh into a large bowl; discard skins. Add cream, bourbon, brown sugar, molasses, and salt; mash with a potato masher until desired consistency is reached. Alternatively, place potato flesh, cream, bourbon, brown sugar, molasses, and salt in the bowl of an electric mixer fitted with the paddle attachment; beat on high until well combined. Serve immediately.
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