Pan Fried Sweet Potatoes
November 1, 2022 GDAdmin in Uncategorized
(Image: Jennifer Farley – SavorySimple.net)
(Image: Jennifer Farley – SavorySimple.net)
By Jennifer Farley https://www.ehow.com/contributor/jennifer_farley/ eHow
Tip
- Grocery stores and farmer’s markets will often carry an assortment of sweet potato varieties during the fall and winter seasons. These potatoes may vary slightly in appearance and taste but can all be prepared using the same methods.
Tip
- Unless you’re preparing mashed sweet potatoes, peeling is an optional step. As with regular potatoes, the peel on a sweet potato is edible. If you leave the peel on, make sure to wash and scrub the skin thoroughly to remove any dirt. When dicing sweet potatoes, aim for a uniform sized cut for even cooking. The smaller the dice, the faster the cooking time.
Pan frying is an excellent way to add flavor and caramelization to sweet potatoes, especially if you want to incorporate additional aromatics such as onions and spices. For best results, use an oil with a high smoke point such as coconut oil, canola oil or clarified butter.
Directions:
- Heat a large skillet over medium heat and add 1 tablespoon of oil.
- Add the diced sweet potatoes and cook, stirring frequently, until fork tender and lightly caramelized on all sides.
- This will take 15 to 20 minutes for a ½-inch dice.
- Season with salt and pepper to taste.
Tip
- To cut down on the cooking time, you can boil the potatoes for 2 to 3 minutes before frying.
How to Cook Sweet Potatoes - 3 Secret Tricks
November 1, 2022 GDAdmin in Organic
How To Cook Sweet Potatoes – The Three Secret Tricks!
22nd November 2016 By Chocolate Covered Katie
How to cook sweet potatoes that will yield the absolute BEST sweet potatoes you’ve ever tried in your life:
Hot, caramelized baked sweet potatoes.
These 3 easy tricks will revolutionize the way you think of sweet potatoes – If you’re anything like me, prepare to become completely obsessed.
And if you think there’s no way you could love sweet potatoes more than you already do, just wait. It’s highly likely you’ll suddenly find yourself craving sweet potatoes at every single meal and dreaming about them between meals as well. If you think I’m exaggerating… this is something you just have to try in order to believe the shocking difference in results.
Instead of only slightly sweet or unevenly cooked sweet potatoes, these three small changes in how to cook sweet potatoes will yield sweet, sticky, wonderfully caramelized sweet potatoes that taste almost like candy.
Sweet, sticky, gooey, candy-like sweet potatoes… image: https://chocolatecoveredkatie.com/wp-content/uploads/2016/11/how-to-bake-sweet-potatoes.jpg
Okay, so if I’ve caught your attention, here are the 3 tricks!
Trick One: Choose thinner sweet potatoes.
I know this sounds counter-intuitive, and conventional wisdom will tell you to go for the fattest, juiciest-looking sweet potatoes at the store, ignoring the picked-over, anemic, and shriveled ones. But that would be a mistake, and here’s why:
While baking, the heat will evenly cook even the very center of the thinner potatoes, getting them all hot and caramelized; whereas with the fat potatoes, the outsides will be done well before the centers have a chance to cook through.
image: https://chocolatecoveredkatie.com/wp-content/uploads/2016/11/sweet-potatoes.jpg
(That middle sweet potato is the perfect size and shape.)
Trick Two: Don’t just poke a few holes with a fork; use a large knife to slash about a third of the way into the potato 8-10 times on both sides.
Why this works: It helps the heat get all the way into the centers of the potatoes, once again ensuring they will cook evenly. It also allows moisture to escape so you don’t end up steaming the potato and getting stuck with a watered-down result.
image: https://chocolatecoveredkatie.com/wp-content/uploads/2016/11/baked-sweet-potatoes.jpg
Trick Three: Cook longer and hotter.
Go big or go home. How big? I’m talking 450 F – a full hundred degrees more. And start the potatoes in a non-preheated oven, which will cook them more evenly while also saving energy. Baking at a higher temperature will really caramelize the natural sugars in the sweet potatoes. My all-time favorite way to enjoy the baked, caramelized sweet potatoes is slathered in Tahini. Please please please try it this way, at least once in your lifetime! Seriously, you will not regret it!!!
How To Cook Sweet Potatoes – The Three Secret Tricks!
22nd November 2016 By Chocolate Covered Katie
How to cook sweet potatoes that will yield the absolute BEST sweet potatoes you’ve ever tried in your life:
Hot, caramelized baked sweet potatoes.
These 3 easy tricks will revolutionize the way you think of sweet potatoes – If you’re anything like me, prepare to become completely obsessed.
And if you think there’s no way you could love sweet potatoes more than you already do, just wait. It’s highly likely you’ll suddenly find yourself craving sweet potatoes at every single meal and dreaming about them between meals as well. If you think I’m exaggerating… this is something you just have to try in order to believe the shocking difference in results.
Instead of only slightly sweet or unevenly cooked sweet potatoes, these three small changes in how to cook sweet potatoes will yield sweet, sticky, wonderfully caramelized sweet potatoes that taste almost like candy.
Sweet, sticky, gooey, candy-like sweet potatoes… image: https://chocolatecoveredkatie.com/wp-content/uploads/2016/11/how-to-bake-sweet-potatoes.jpg
Okay, so if I’ve caught your attention, here are the 3 tricks!
Trick One: Choose thinner sweet potatoes.
I know this sounds counter-intuitive, and conventional wisdom will tell you to go for the fattest, juiciest-looking sweet potatoes at the store, ignoring the picked-over, anemic, and shriveled ones. But that would be a mistake, and here’s why:
While baking, the heat will evenly cook even the very center of the thinner potatoes, getting them all hot and caramelized; whereas with the fat potatoes, the outsides will be done well before the centers have a chance to cook through.
image: https://chocolatecoveredkatie.com/wp-content/uploads/2016/11/sweet-potatoes.jpg
(That middle sweet potato is the perfect size and shape.)
Trick Two: Don’t just poke a few holes with a fork; use a large knife to slash about a third of the way into the potato 8-10 times on both sides.
Why this works: It helps the heat get all the way into the centers of the potatoes, once again ensuring they will cook evenly. It also allows moisture to escape so you don’t end up steaming the potato and getting stuck with a watered-down result.
image: https://chocolatecoveredkatie.com/wp-content/uploads/2016/11/baked-sweet-potatoes.jpg
Trick Three: Cook longer and hotter.
Go big or go home. How big? I’m talking 450 F – a full hundred degrees more. And start the potatoes in a non-preheated oven, which will cook them more evenly while also saving energy. Baking at a higher temperature will really caramelize the natural sugars in the sweet potatoes. My all-time favorite way to enjoy the baked, caramelized sweet potatoes is slathered in Tahini. Please please please try it this way, at least once in your lifetime! Seriously, you will not regret it!!!
Roasted Sweet Potato Mango Salsa
November 1, 2022 GDAdmin in Uncategorized
Instructions Peel, rinse and cube sweet potatoes (¼ inch or smaller) Toss sweet potato with salt, pepper, chili powder and olive oil Spread on baking sheet and roast at 400 for 20 minutes Peel and cube mango Seed and cube peppers and onion Dice onion Seed and dice jalapeño Finely chop cilantro Once sweet potatoes have cooled, mix all vegetables together and pour over the fresh squeezed juices Chill and serve
Nutrition Per Serving: (Based on 12 servings)
Calories: 52.8
Carbohydrates: .8 g
Protein: 1.9g
Fiber: 1.4 g
Sodium: 113 mg
Potassium: 136 mg
Ingredients
- 1 ½ C sweet potatoes, cubed small (2 med)
- 1 C cubed mango
- ½ green bell pepper
- ½ red bell pepper
- 1 jalapeño
- ½ C purple onion
- ¼ C chopped cilantro
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ Tablespoon chili powder
- 2 Tablespoons Olive Oil
- 1 Tablespoon fresh squeezed Orange Juice
- 1 Tablespoon fresh squeezed Lemon Juice
- 1 Tablespoon fresh squeezed Lime Juice
Instructions Peel, rinse and cube sweet potatoes (¼ inch or smaller) Toss sweet potato with salt, pepper, chili powder and olive oil Spread on baking sheet and roast at 400 for 20 minutes Peel and cube mango Seed and cube peppers and onion Dice onion Seed and dice jalapeño Finely chop cilantro Once sweet potatoes have cooled, mix all vegetables together and pour over the fresh squeezed juices Chill and serve
Nutrition Per Serving: (Based on 12 servings)
Calories: 52.8
Carbohydrates: .8 g
Protein: 1.9g
Fiber: 1.4 g
Sodium: 113 mg
Potassium: 136 mg
Sweet Potato Casserole
November 1, 2022 GDAdmin in Uncategorized
“Sweet, rich, and crunchy. A lovely addition to your holiday feast.”
Prep 15 m Cook 50 m Ready In 1 h 5 m Serves 8
Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish. Place the sweet potatoes and their liquid in a medium saucepan, and bring to a boil. Cook 15 minutes, or until tender. Remove from heat, drain, and mash. In a medium bowl, mix the mashed sweet potatoes, white sugar, eggs, 1/3 cup butter, milk, and vanilla extract. Spread evenly into the prepared baking dish. In a separate bowl, mix the brown sugar, chopped pecans, flour, and 1/3 cup melted butter. Sprinkle over the sweet potato mixture. Bake 35 minutes in the preheated oven, or until a knife inserted near the center comes out clean.
Nutrition Facts: Per Serving: 602 calories; 26.9 g fat; 88.1 g carbohydrates; 6.2 g protein; 88 mg cholesterol; 213 mg sodium.
Ingredients
- 1 (40 ounce) can cut sweet potatoes, undrained
- 1 cup white sugar
- 2 eggs
- 1/3 cup butter
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 cup packed brown sugar
- 1 cup chopped pecans
- 1/3 cup all-purpose flour
- 1/3 cup butter, melted
“Sweet, rich, and crunchy. A lovely addition to your holiday feast.”
Prep 15 m Cook 50 m Ready In 1 h 5 m Serves 8
Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish. Place the sweet potatoes and their liquid in a medium saucepan, and bring to a boil. Cook 15 minutes, or until tender. Remove from heat, drain, and mash. In a medium bowl, mix the mashed sweet potatoes, white sugar, eggs, 1/3 cup butter, milk, and vanilla extract. Spread evenly into the prepared baking dish. In a separate bowl, mix the brown sugar, chopped pecans, flour, and 1/3 cup melted butter. Sprinkle over the sweet potato mixture. Bake 35 minutes in the preheated oven, or until a knife inserted near the center comes out clean.
Nutrition Facts: Per Serving: 602 calories; 26.9 g fat; 88.1 g carbohydrates; 6.2 g protein; 88 mg cholesterol; 213 mg sodium.
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