ROASTED SWEET POTATO DIP
You may have had hummus, but have you ever had sweet potato dip? It's similar, but different. Serve with tortilla chips, fresh veggies, breadsticks, pita chips, spread on crostini, or use as a base on a flatbread pizza. Just use your imagination, the sky's the limit!
Provided by lutzflcat
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.
- Place the potato on the baking sheet, and using a fork, repeatedly pierce the top of the sweet potato to keep it from exploding in the oven.
- Bake in the preheated oven until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside to cool.
- Cut sweet potato in half once cool enough to handle, scoop out the flesh, and place in a food processor or blender. Add cilantro, lime juice, tahini, garlic, cumin, salt, and red pepper flakes. Blend until well combined and smooth. Taste, and adjust seasoning if necessary.
- Spoon dip into a bowl, garnish with chopped pistachios, and serve.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 15.1 g, Fat 5.1 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 333.4 mg, Sugar 2.8 g
SWEET POTATO FRIES WITH BASIL SALT AND GARLIC MAYONNAISE
Provided by Giada De Laurentiis
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Place the sweet potato "fries" on a foil-lined baking sheet and toss with the olive oil. Bake until golden, about 45 minutes.
- Meanwhile combine the basil, salt, and pepper in a small bowl. In another small bowl combine the mayonnaise, garlic, and lemon juice, and stir to combine.
- When the sweet potato fries come out of the oven, sprinkle with the basil salt. Serve with the garlic mayonnaise alongside for dipping.
GARLICKY HASSELBACK SWEET POTATOES
Tender in the middle, with charred ruffles on top, hasselback potatoes - sliced thinly all the way through so that they fan open like an accordion - are the ultimate treat for people who can't choose between creamy and crisp. In this recipe, the sweet potatoes are halved first, so they cook faster and so their flat sides sear in the hot pan, leaving a caramelized edge. If your spice cabinet is fully stocked, try adding red-pepper flakes, smoked paprika or dried oregano to your garlic-butter mixture. A sprinkling of chopped parsley, right before you're ready to eat, would also be welcome. Serve these as you would roasted potatoes, like alongside roast chicken.
Provided by Sarah Jampel
Categories dinner, vegetables, side dish
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 425 degrees. Pour 1 tablespoon olive oil into a large cast-iron skillet, swirl it so it coats the whole pan, then put it in the oven while you cut the potatoes.
- Cut the potatoes in half lengthwise, place cut side down on a cutting board, then use a knife to make 1/8-inch slices on a slight bias from the top to the bottom of the potato half. Cut almost all of the way through the potato, stopping before you reach the bottom. (A serrated knife makes the job easier. You can also lay chopsticks down on either side of the potato to keep the knife from slipping through the potato.)
- Carefully remove the skillet from the oven and nestle the sweet potato halves inside in a single layer. Drizzle the top of each with 1/2 teaspoon olive oil, sprinkle with salt, then bake for 30 minutes.
- Meanwhile, add the butter to a small pot with 1 teaspoon salt. Grate the garlic into the pot with a microplane, then heat over low until the butter is melted.
- Take the sweet potatoes out of the oven and, keeping in mind that the pan is hot, use a fork or offset spatula to gently pry the slices apart so that there's more room between each one. Use a brush to generously coat the potatoes with garlic butter (the more you get inside the slices, the better). Reserve any excess.
- Bake for an additional 10 minutes. For extra crisp edges, broil potatoes for 2 to 4 minutes, until the ruffles are charred. Brush with reserved garlic butter, and serve.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 333 milligrams, Sugar 4 grams, TransFat 0 grams
SPICY SWEET POTATO CHIPS & CILANTRO DIP
This irresistible combo could become your new signature snack food. Park the spicy baked chips next to a bowl of the cool, creamy dip and let the gang have at it. What a fantastic twist on traditional chips and dip! -Elizabeth Godecke, Chicago, Illinois
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 45m
Yield 12 servings (1.500 cups dip).
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. Place sweet potatoes in a large bowl. In a small bowl, mix oil and seasonings; drizzle over potatoes and toss to coat., Arrange half the sweet potatoes in a single layer in 2 ungreased 15x10x1-in. baking pans. Bake 25-30 minutes or until golden brown, turning once. Repeat with remaining sweet potatoes., In a small bowl, beat dip ingredients until blended. Serve with chips.
Nutrition Facts : Calories 285 calories, Fat 16g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 217mg sodium, Carbohydrate 33g carbohydrate (14g sugars, Fiber 4g fiber), Protein 3g protein.
SWEET POTATO BOWLS WITH KALE AND CHICKPEAS
Coconut milk and curry powder lend comforting warmth and spice to this simple vegetarian dinner.
Provided by Mindy Hermann, RDN
Categories Sweet Potato/Yam Coconut Curry Kale Chickpea Lime Juice Rice Vegetarian Peanut Free Dinner Wheat/Gluten-Free Crohn's & Colitis Crohn's
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring potatoes and broth to a simmer in a large pot or Dutch oven over medium heat. Cover and cook until potatoes soften, about 5 minutes.
- Meanwhile, whisk coconut milk and curry powder in a small bowl to combine.
- Reduce heat to medium-low and stir in kale, chickpeas, and coconut milk mixture. Cover and simmer, stirring once halfway through, until potato is fully cooked but still holds its shape and kale is wilted and dark green, about 8 minutes. Stir in lime juice; season with salt and pepper.
- Divide rice among bowls. Spoon potato and kale mixture over.
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