What would be good to put into a baked sweet potatoe?

[DmOrtega]

While looking at the topic "Top Ten Live Longer Foods", sweet potatoes were mentioned.
Any suggestions for things that would taste great in a baked sweet potato?

[MrsReber]

My husband and I actually eat them plain! We microwave them or bbq them (depending on the season) and then eat them just like a baked potato. Hubby does like some butter on his and I have been known to put a dash of ground nutmeg, cloves, or cinnamon on mine. Almost like sweet potato pie! I'm sure you'll see many other suggestions from other people, but they're so easy to just microwave.

[laughsandlaughs]

I love sweet potatoes and black beans! That's a typical cuban combo and I love to make a burrito based on a recipe from the Moosewood cookbook that deglazes the boiled sweet potatoes with a vinegar/sugar mixture and is absolutely delicious. Let me know if you're interested in the recipe.

[SandyM]

I'd like to see your recipe, laughs - thanks!

[Lisa D]

One of my favorite quick meals is a baked sweet potato (microwaving is fine but like all things, if you have the time it is better in the oven--at least I think so)
with butter, cinnamon and nutmeg to taste. I try to go easy with the butter and it makes a really filling and "sweet" treat!

[DmOrtega]

laughsandlaughs, That would be great. I also, love black beans.

[saw]

I love sweet potatoes! I usually end up cooking them in the microwave although they taste even better if you have time to bake them in the oven. I add a little butter, a bit of brown sugar and some cinnamon. Absolutely wonderful!

[saw]

I love sweet potatoes! I usually end up cooking them in the microwave although they taste even better if you have time to bake them in the oven. I add a little butter, a bit of brown sugar (I have quite a sweet tooth) and some cinnamon. Absolutely wonderful!

[SandyM]

In all honesty (and with some embarrassment), I'll have to say that the only time I've ever eaten sweet potatoes is in that marshmallowey casserole dish at Thanksgiving that everyone's gramma makes. I liked the taste of the potato itself, but it was sooooo sweet.

Like a "regular" potato, can you eat the peel of a sweet potato? Okay, okay, I know this is a free country and all, but what I meant to say is, is the peel just as good as the peel on a regular potato? Or is it tough and tasteless? http://www.cookinglight.com/bbs/biggrin.gif

[This message has been edited by SandyM (edited 03-27-2001).]

[donleyk]

I second the vote on "plain" sweet potatoes. They are moist and creamy by themselves so we don't add anything. The skins are much tougher than baking potatoes and I do not partake in them.

[emilycat]

Oh, I really love sweet potatoes, too... and yes, Sandy, the skin is delicious! http://www.cookinglight.com/bbs/smile.gif

[Carrie W]

I agree that sweet potatoes are great. There have been several previous threads on this topic that you might want to check out. Use the "Search" function that's at the top of your screen, and search for "sweet potato" in the Great Food topics. One thread that has several recipes in it is called "sweet potato nutrients".

Good luck, and enjoy!

[Abby]

My favorite way to eat them is with just a little bit of butter, salt, and pepper.

[laughsandlaughs]

These are delicious!! I usually half the recipe and make big burritos and use any left over stuffing as a sidedish the next day. Yum!

Sweet Potato and Black Bean Burrito
(adapted from Moosewood Restaurant Low-Fat Favorites)

5 cups scrubbed and cubed sweet potatoes
1/2 tsp. salt
2 tsp. canola or olive oil
3 - 1/2 cups diced onions
4 large garlic cloves, minced or pressed
1 tbsp. minced fresh green chile
4 tsp. ground cumin
4 tsp. ground coriander
4 - 1/2 cups cooked black beans (2 - 15-oz. cans, drained)
2/3 cup lightly packed cilantro leaves
2 tbsp. fresh lemon juice or apple cider vinegar
1-2 tbsp. honey or sugar
1 tsp. salt
8 eight-inch flour tortillas
Fresh Tomato Salsa
Fat-free Sour Cream

Preheat oven to 350 degrees. Place the sweet potatoes in a medium saucepan with the salt and water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside.

While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic and chile. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender. Add the cumin and coriander and cook for 2 to 3 minutes, longer, stirring frequently. Add black beans and heat through. Remove from the heat and set aside.

Using a food processor, blender or with an immersion blender, combine the lemon juice or vinegar, honey or sugar, salt, and cooked sweet potatoes and puree until smooth or just smash well with a fork.

Heat tortillas in microwave or oven and then stuff with layer of sweet potato mixture, black bean mixture, fresh cilantro, and if desired, salsa and/or sour cream.

Recipe makes 8 burritos.
Nutrition per burrito: 286 calories; 3 g fat; 0 mg chol; 701 mg sodium

P.S. I also really like to add a little chipotle sauce to the black beans to give it a delicious extra spiciness with the sweet and sour of the sweet potatoes.

[laughsandlaughs]

ROASTED SWEET POTATO SLICES

Can be prepared in 45 minutes or less.

1 tablespoon olive oil
1 tablespoon unsalted butter, melted
3/4 lb sweet potatoes, scrubbed, left unpeeled, and cut into
1/8-inch-thick slices
coarse salt for sprinkling the potatoes

In a small bowl whisk together the oil, the butter, and salt and pepper to taste. Arrange the potato slices, not touching, in rows on an oiled baking sheet, brush them with the oil mixture, and roast them in the upper third of a preheated 450°F. oven, turning them once with a spatula, for 18 to 22 minutes, or until they are golden and crisp. Transfer the potatoes to paper towels to drain, sprinkle them with the coarse salt and pepper to taste, and serve them warm.

Serves 2.

Gourmet
October 1992

[laughsandlaughs]

Spicy Sweet Potatoes
Active time: 15 min Start to finish: 30 min

These potatoes and fish or chicken can be roasted at the same time, using the upper and lower thirds of the oven.

2 small sweet potatoes (3/4 lb total)
1 teaspoon olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1/8 teaspoon ground allspice

Preheat oven to 500°F.

Peel potatoes and halve lengthwise, then cut each half lengthwise into 4 wedges. Transfer to a shallow baking pan and toss with oil to coat. Combine salt and spices and sprinkle over potatoes.

Roast potatoes in lower third of oven, turning over halfway through roasting, until tender and browned, 15 to 20 minutes total.

Serves 4.

Each serving about 78 calories and 1 gram fat.
Gourmet
January 2000

[laughsandlaughs]

SWEET POTATO SALAD WITH CHILI-LIME DRESSING

This is a great summer salad, perfect with all kinds of barbecue and grilled foods. It's also a wonderful way to brighten up a winter dinner of broiled chicken or beef.

*2 pounds sweet potatoes, peeled and cut into 1-inch chunks
1/3 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
*1/4 cup finely chopped fresh cilantro leaves
*salt and freshly ground black pepper to taste
*1/2 medium-size red bell pepper, seeded and cut into 1/4 inch dice
*4 scallions, white and light green parts, finely chopped

Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don't overcook or your salad will be mushy and falling apart.) Drain and transfer to a large bowl.

While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red bell pepper and scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving.

Makes 6 servings.

Just Add Water
Lauren Chattman
William Morrow

Elizabeth's notes:
With salads like this sometimes I replace some of the oil with vegetable broth and increase the lime juice and spices and salt and pepper to increase the taste.

[Emdg]

Thanks for the recipes Laughs & Laughs. I love sweet potatoes baked in the oven--nothing on 'em. But also make this recipe alot too:

Incredible French Fries
Weight Watchers Cookbook

1 large egg white
2 teaspoons chili powder (I use more)
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
16 oz pared sweet potatoes, cut into 1/2 inch strips

*Preheat oven to 450
*In large bowl whisk together egg and spices until frothy. Add potatoes; toss to coat well
*Place on nonstick baking sheet in single layer. (They don't call for it, but I spray them with cooking spray)
*Bake until golden brown and crisp. About 20 minutes Stirring once during baking. (I think it usually takes longer, but I like them crisp)

Serves 4
Cal 128, 1g fat, 29g carb, 4g fiber

Also, Trader Joe's now sells sweet potato fries in the freezer aisle. They are higher in fat, but still good!

[laughsandlaughs]

BLACK BEAN AND SWEET POTATO STEW WITH CHILIES AND POLENTA TRIANGLES

Here, sautéed polenta triangles add another dimension to a southwestern-style stew.

2 tablespoons olive oil
2 cups finely chopped onions
2 tablespoons minced fresh ginger
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 lbs red-skinned sweet potatoes (yams; about 2 medium), peeled, cut into 1/2-inch pieces
2 cups orange juice
2 tablespoons minced garlic

2 15- to 16-oz cans black beans, rinsed, drained
2 poblano chilies, seeded, chopped
1 red bell pepper, chopped

Sour cream (optional)
Avocado slices (optional)
Orange wedges (optional)
Polenta Triangles

Heat oil in heavy large pot over medium heat. Add onions and sauté until tender, about 10 minutes. Add ginger, chili powder and cumin and stir 2 minutes. Add sweet potatoes, orange juice and garlic and bring to boil. Reduce heat, cover and simmer until sweet potatoes are almost tender, about 10 minutes.

Stir beans, poblano chilies and bell pepper into sweet potato mixture. Cover and simmer until chilies are tender, about 15 minutes longer. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate. Rewarm over low heat before continuing, stirring occasionally.)

Divide stew among 4 bowls. Top with sour cream, avocado and orange, if desired. Serve with Polenta Triangles.

Serves 4.

Bon Appétit
October 1998

POLENTA TRIANGLES

2 cups water
1/2 teaspoon salt
1 cup yellow cornmeal

3 tablespoons (about) olive oil

Oil large baking sheet. Bring 2 cups water and salt to boil in heavy medium saucepan. Gradually whisk in cornmeal. Reduce heat to medium. Stir constantly with wooden spoon until mixture is very thick, about 6 minutes.

Divide hot polenta into 2 equal mounds on prepared baking sheet. Using back of spoon, flatten each mound into 6-inch circle, about 1/2 inch thick. Let stand until cool. (Can be prepared 1 day ahead. Cover with plastic and refrigerate.)

Cut each polenta circle into 6 wedges. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Working in batches, add polenta to skillet; cook until slightly crisp at edges and heated through, adding more oil to skillet as necessary, about 3 minutes per side. Serve warm.

Makes 12.

Bon Appétit
October 1998

[kwormann]

I also agree with black beans!!! One of my favs!. Just cook the beans with jalapeno, garlic and cumin and top with a touch of cheese!

YUM!

kim

[JLS]

Kwormann:

Awhile ago... u posted a sweet potato topping recipe (I think it had cream cheese and Jalapenos). Could you re-post that?

(To jar your memory I think the topic was "what's for dinner".)

[RUSTYSMOM]

I always eat baked sweet potatoes(micro baked) with sweet red pepper relish. It is fantastic!! This is a great portable lunch. Enjoy.

[kwormann]

To be honest, I took the recipe for Savory Indian Sweet Potaotes and changed it to the following:

I bake sweet potatoes, then cut the in half lengthwise. I take black beans (usually homemade, but if canned, rinsed WELL!) and mix with cream cheese, garlic, fresh chopped jalapenos and cumin and mix well. When the potaotes have cooled slightly, I scoop out the inside and mix it with the bean mixture. Then I put it back in and bake at 350 for about 10 minutes.

I have also made them like a stuffed/loaded potato...baked the potato, then topped it with black beans seasoned with garlic and jalapenos and topped with shredded 2% sharo cheddar. http://www.cookinglight.com/bbs/smile.gif

Sorry there arent more specific instructions, but I just add all things to taste!

Kim http://www.cookinglight.com/bbs/biggrin.gif

[Carrie W]

JLS,

Here's a link to the thread where I posted the original recipe for the Savory Indian Sweet Potatoes (from the Moosewood Restaurant Low-Fat Favorites):
http://www.cookinglight.com/bbs/Forum1/HTML/004053.html

This way, you can use the original, kwormann's yummy looking alterations, or do your own tweaking!

[This message has been edited by Carrie W (edited 03-27-2001).]

[kwormann]

Thanks for the link to the recipe, Carrie. It will help to have that to look at!

Kim

[JLS]

Thank you both for your help! I am looking forward to trying them !

[makedah]

Good sweet potatoes, cooked well (in the oven) need no tampering. A fork is all you need.

[food girl]

Salsa

[JLS]

Kwormann!

I made them tonight, I microwaved the potato instead of baking, and it was great ! The next time I will try baking it for a firmer texture. The filling was very tasty !!!

Thanks again for the recipe!

[kwormann]

IM glad you liked it...its one of my favs!

kim http://www.cookinglight.com/bbs/smile.gif

[DmOrtega]

Rustymom, do you have a recipe for the sweet pepper relish?

[KathrynY]

This may be slightly OT since I didn't bake them, but I tried a new recipe for Spicy Stir-Fried Sweet Potatoes last night, and was surprised that I liked it so much. I had not thought about stir frying sweet potatoes before. I got it from Nina Simonds' Spoonful of Ginger cookbook.

[Carrie W]

Kathyrn Y,

I'm going to delve a bit off topic here, but...I agree that the recipe from Spoonful of Ginger is tasty. That's my newest cookbook aquisition, and DH and I both love it. He spent the first 10 years of his life in Taiwan before his family moved to the states, and this cookbook is the first we've found (and trust us, we've looked!!) that comes really close to more traditional Taiwanese flavors. Hope you enjoy the book!

[BarrieCov]

I just saw an article that showed a sweet potato spread with peanut butter. It seems weird, but it might actually be good...

[lorilei]

Oven-baked sweet potatoes are heavenly split open with a bit of feta cheese on top. If feta isn't available, I like a splash of fig-balsamic vinegar or a dollop of sour cream http://www.cookinglight.com/bbs/wink.gif

I also love making sweet potato fries and serving them with a bit of barbeque sauce on the side.

[DmOrtega]

I made Steak Fries from CL Complete with russet potatoes and sweet potatoes both. I cut the sweet potatoes a little smaller and I had a hard time telling which was which by looking at them once they were baked. Boy were they good. It was a nice combo. Dipped both in ketchup. Mmmmmm.

[This message has been edited by DmOrtega (edited 04-05-2001).]

[Kristine]

I think that sweet potatoes are yummy just the way they are. Pop them in the oven (or micro)....the skin is really good too!

Just a quick note...for those of you that have the restaurant Koo-Koo-Roo close to you, they have really great sweet potatoes. They are just roasted, with no toppings, but they are great!

[laden]

One of my favorite things to do with a sweet potato is to split it and top it with the CL Healthy Picadillo. The flavors really comlement each other!

[woodsl]

Originally posted by KathrynY:
This may be slightly OT since I didn't bake them, but I tried a new recipe for Spicy Stir-Fried Sweet Potatoes last night, and was surprised that I liked it so much. I had not thought about stir frying sweet potatoes before. I got it from Nina Simonds' Spoonful of Ginger cookbook.

This sounds so good. Would you please post the recipe if it's not too much trouble. Thanks

[woodsl]

Originally posted by KathrynY:
This may be slightly OT since I didn't bake them, but I tried a new recipe for Spicy Stir-Fried Sweet Potatoes last night, and was surprised that I liked it so much. I had not thought about stir frying sweet potatoes before. I got it from Nina Simonds' Spoonful of Ginger cookbook.

This sounds good. Would you please post the recipe if it's not too much trouble? Thanks SORRY, DIDN'T MEAN TO POST TWICE AND DON'T KNOW HOW TO DELETE IT.



[This message has been edited by woodsl (edited 04-07-2001).]

[valchemist]

Hi woodsl,

I'm not Kathryn and I don't have her recipe, but here is a great recipe in which the sweet potatoes are sauteed. I have made this dish often.

Valerie


* Exported from MasterCook *

Sweet Potato, Corn, & Black Bean Hash

Serving Size : 2


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tsps canola oil
2 onions -- chopped
1 sweet potato -- peeled and cut into 1/2" dice
2 clove garlic -- minced
1 jalapeno pepper -- seeded and minced
4 tsps ground cumin
1/2 tsp salt
3/4 c water
3/4 c frozen corn kernels
1 15-ounce can black beans -- rinsed
1/4 tsp black pepper

In a large cast-iron skillet, heat oil over medium-high heat.

Add onions and saute until browned in spots, 3 to 5 minutes.

Add sweet potato and cook, stirring until it starts to brown in spots, 5 to 7 minutes.

Stir in garlic, jalapeno, cumin, and salt; saute until fragrant, about 30 seconds.

Add water and cook, scraping up browned bits, until liquid is absorbed, 3 to five minutes.

Stir in corn and beans and cook until heated through.

Season with salt and pepper.

Cuisine:
"Mexican"
Source:
"Eating Well Magazine"


Per Serving (excluding unknown items): 406 Calories; 8g Fat (17.3% calories from fat); 17g Protein; 69g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 1211mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1 Fat.

Serving Ideas : Serve with warm tortillas or cornbread.

NOTES : This recipe should definitely be doubled. The reason the amounts are low is that in order to make hash, you need everything to be in contact with the pan so that it gets brown. they suggest that if you double it, you should cook in two batches or two skillets.

[Ramen]

At a local (and very very good) steakhouse, they put cinnamon sugar and butter on them. I never ate them with anything but butter till then, but after trying them that way, I may never go back. Extremely delicious, almost more of a dessert when you put sugar on already sweet sweet potatoes. Almost like a baked apple.

[DmOrtega]

Last night I had a baked sweet potato with cheddar cheese, salsa and a chopped chipotle chili. I'm amazed at how good it was. I never ate them any other way, than with marshmallows. I want to try it with linduroso's Santa Fe Chicken this weekend.

[Jewel]

OK, I'm embarrassed...I've never had a sweet potato. I grew up in a family that served only russets, and the only time the 'orange' potatoes were served was Thanksgiving, when Mom would open a can and put marshmallows all over them. I couldn't STAND the smell. Then I found out that those were YAMS and not Sweet potatoes!

I have just been put on a strict diet for a month, and the doctor insists that I eat a sweet potato every single day before I work out. The kicker? I cannot use ANY dairy for this 30 days. No butter at all. I also can't eat anything canned or anything processed. Talk about limiting!! Anyway, when I asked this doctor what he put on Sweet Potatoes he said lime juice and a packet of Equal.

I went out and bought a sweet potato yesterday, but I'm nervous about baking the darn thing! Are they that different in flavor and texture from regular 'ol russets? I'm always nervous about trying new foods...help!

[makedah]

Originally posted by Jewel:
Then I found out that those were YAMS and not Sweet potatoes!


As a Southerner, it boggles my mind that there are people out there who are unfamiliar with sweet potatoes!!!

True yams are not that easily found in this country. True yams are ENORMOUS (as in FEET) tubers with starchy white flesh. You find them in Latin and Caribbean shops or with the 'exotic' produce.

There are only small differences between sweet potatoes and what we usually call yams. Sweet potatoes are juicier than yams and have a thinner skin. They both have yellow to orange sweet, creamy flesh inside them.

These are NOTHING like white potatoes. They are not granular and starchy-tasting. I understand that they are similar in flavor to butternut squash and/or pumpkin. I wouldn't know, I've never cooked either of those vegetables.

I recommend that you bake the potato or cook it in the microwave, then add a little butter so that you can figure out the flavor before trying new recipes with sweet potato.

[SusanMac]

Can't believe no one's suggested this one yet....

make a regular baked sweet potato. Top with a bit of canned, crused pineapple (drained) Yum!

And welcome all of you newbies to the wonderful world of sweet potatoes. Tons of ways to make them beyond the marshmallow dish (which is my least favorite--yuck, why ruin a yummy food with candy?). And, they're one of the Top 5 vitamin-packed veggies!

[DmOrtega]

We made Lindrusso's Easy Chicken Santa Fe and served it over baked sweet potatoes. It was great. Even my husband who doesn't like sweet potatoes, enjoyed it. Here's a link, if interested. http://www.cookinglight.com/bbs/Forum1/HTML/006109.html

[gertdog]

I love sweet potatoes baked into oven fries with a little cumin and paprika.

I also love baked sweet potatoes with either a little maple syrup drizzled on them, or with a little chile mayonnaise mashed in (I stir chile puree into light mayo).

And plain, of course!