SWEET AND SPICY SWEET POTATOES
The spicy mixture covering these sweet potatoes is also good on chicken pieces!
Provided by Erin R Pitman
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet.
- Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 50.3 g, Fat 10.7 g, Fiber 8 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 130.3 mg, Sugar 12.2 g
SPICY SWEET POTATO PANCAKES
Why not try this different and delicious way of making potato pancakes. Baking the potatoes and chill time not included. *EDIT, After the first 2 reviews I have increased the flour amount. If the mixture is still too wet you may add more in small amounts until you feel that it's going to hold together.
Provided by Annacia
Categories Breakfast
Time 44m
Yield 5-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the potatoes and eggs in a med size mixing bowl.
- Put the grated onion into a clean kitchen towel and wring the liquid out of it and add it to the potatoes.
- Add the flour, nutmeg, curry powder,black pepper, salt and cayenne; stir well.
- Cover with plastic wrap and chill for one hour.
- Heat 2 tbsp of butter and 1 tbsp shortening in medium sized skillet on medium heat.
- Form the potato mix into patties and add them to the hot skillet three at a time.
- Spread them out to form pancakes 1/4 inch thick and 3 inches in diameter.
- Brown on one side, turn and cook till golden.
- Place cooked pancakes on a paper lined baking sheet and keep warm in the oven.
- Repeat till till all potato mixture is used adding more butter and shortening to pan as needed.
- Serve with chilled applesauce if using.
SWEET POTATO PANCAKES WITH SPICED PECANS AND PEACH BUTTER
Steps:
- In a large bowl, combine the flour, salt, sugar, baking soda, and baking powder. In a separate bowl, whisk together the buttermilk, eggs, and melted butter, and then add this to the dry mixture. Peel and mash the sweet potato, place it in a bowl, and then add the honey, cinnamon, and nutmeg and mix it well. Add this mixture into the pancake batter. Let the batter stand for 1 hour (or you can make it a day ahead of time).
- Heat a skillet over medium heat. Add batter by the ladleful and cook the pancakes, in batches, until golden brown on each side. Serve immediately with Spiced Pecans and Peach Butter.
- Heat a medium skillet over medium heat. Add all the ingredients and cook until the pecans are lightly brown and caramelized, about 8 to 10 minutes. Remove from heat, cool, and store in an airtight container.
- In a medium bowl, combine all ingredients and mix well until smooth. Cover and refrigerate until you are ready to serve.
SPICY SWEET POTATO PANCAKES WITH HOLIDAY GUACAMOLE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat about 1/3 cup of oil over medium to medium-high heat.
- Drain the shredded potatoes, pressing them down in a colander to get their moisture out. Place the potatoes in a bowl; using a box grater, grate the onion directly into the potatoes so that the onion juices fall into bowl as well. Add the egg and flour or meal to the bowl then season with spices and salt. Combine and drop enough batter into hot oil to make 2 1/2-inch pancakes. Add more oil, as needed, and fry cakes in batches until deeply golden on each side.
- You will get about 16 pancakes. Drain cooked cakes on paper towels.
- Cut the avocados in half, all the way around the pit. Remove the pit with a spoon, then scoop the flesh into a bowl and add the lemon juice, onion, garlic, jalapenos and a generous amount of salt. Mash the guacamole to a smooth consistency.
- Reduce the pomegranate juice to a syrup.
- Arrange the potato pancakes on a platter and top with heaping spoonfuls of guacamole.
- Drizzle pomegranate syrup over the guacamole and serve.
SWEET POTATO AND KIMCHI PANCAKES
In Korean kitchens, spicy kimchi (fermented cabbage) is used in all sorts of things, including savory pancakes. This recipe tempers its garlicky heat with mellow sweet potatoes.
Provided by Andrea Reusing
Categories Cocktail Party Quick & Easy Dinner Hot Pepper Sweet Potato/Yam Pan-Fry Cabbage Party Potluck Gourmet Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (small plate) servings
Number Of Ingredients 11
Steps:
- Peel sweet potatoes and julienne using slicer (about 6 cups).
- Stir potato together with remaining ingredients except oil. Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again.
- Heat 2 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Filling a 1/3-cup measure halfway full with potato mixture for each pancake and working in batches of 5 or 6, tap out into oil, gently flattening pancakes with a spatula to about 1/4 inch thick. Cook until golden brown, 1 1/2 to 2 minutes. Flip, adding a little more oil if necessary, and cook until golden brown, 1 to 2 minutes more. Transfer to paper towels to drain. Add oil to skillet between batches as needed. Serve warm, with dipping sauce.
SWEET POTATO PANCAKES
Super yummy & nutritious pancakes which are great for breakfast, lunch or dinner and kids will gobble them up! Double up the recipe so the whole family can enjoy them. Dress them up with fresh fruit, syrup, or jam! Pancakes can be frozen and reheated or toasted for a quick & easy breakfast or snack.
Provided by theveggiedisguiser
Categories Breakfast
Time 20m
Yield 12 pancakes, 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Mix mashed sweet potatoes in a mixing bowl with egg.
- Stir in the flour and add the baking powder.
- Add up to 1/4 cup of milk while stirring.
- Stir in 1 tbsp melted butter.
- The mixture should have the consistency of thick, lumpy sauce like an "instant" pancake mix. Add more milk, if desired, for a thinner consistency.
- Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter. Preheat skillet before cooking pancakes.
- Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break (approximately 1 to 2 minutes).
- Using a spatula, flip the pancakes and cook another 2 minutes.
- Remove pancakes from the skillet and keep warm on a covered plate in the oven.
- Freezes Well.
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- Shred the sweet potato and onion into a large bowl. Add the chickpea flour, egg (or water), oil, vinegar, salt, pepper, cumin, paprika, and cayenne pepper.
- Use a wooden spoon to mix very well, making sure no streaks of flour remain. Set aside to rest while the pan heats.
- Heat a large pan over medium-high heat. Add enough oil to coat the bottom of the pan. Make sure the pan is hot before starting to cook the latkes or they won't crisp.
- Spoon about 2 tablespoons of the latke mixture into the hot pan, flattening slightly with the back of the (metal) spoon.
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