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We like to roast the sweet potatoes ahead of time then rewarm them by flattening and crisping them in a skillet until lightly charred. This recipe calls for two, but feel free to make extra. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right. It's pictured above on a plate by ceramicist Helen Levi.
- 2 small to medium sweet potatoes
- 5 Tbsp. extra-virgin olive oil, divided
- ½ cup black lentils (but let’s face it, you can use any kind you like and feel free to make lots extra)
- ¼ cup unsalted peanuts, coarsely chopped
- ½ tsp. crushed red pepper flakes
- 1 Tbsp. fresh lemon juice
- 1½ cups sliced citrus fruits from peeled grapefruit, oranges, and/or clementines
- Cilantro leaves with tender stems (for serving; optional)
Preheat oven to 400°. Roast sweet potatoes on a small rimmed baking sheet until skins are browned and potatoes are tender all the way through, about 45 minutes. Remove from oven and, using a heavy spatula or small pot lid, smash potatoes, then drizzle with 1 Tbsp. oil; season with salt. Continue to roast until flesh is lightly browned, 12–15 minutes longer.
Meanwhile, cook lentils in a small pot of boiling salted water until tender, 20–25 minutes. Drain and transfer to a small bowl. Let cool until just warm. Add 1 Tbsp. oil, season with salt, and toss to combine.
Heat peanuts and 3 Tbsp. oil in a small saucepan over medium. Cook until peanuts are toasted and golden brown, about 2 minutes from the time they start bubbling. Transfer to another small bowl. Add red pepper and a pinch of salt; let cool. Stir lemon juice into peanut dressing just before using.
Top sweet potatoes with lentils, citrus, and feta. Drizzle with dressing.
Do Ahead: If you want to roast sweet potatoes ahead of time as part of your meal prep, let cool, wrap in foil, and chill up to 4 days while they’re still intact, then smash and reheat in olive oil in a nonstick skillet over medium heat until crispy on both sides.
- 4 orange-fleshed sweet potatoes
- ½ tablespoon olive oil
- 1 (8 ounce) package bacon, diced
- ⅓ cup sliced green onions
- ¼ cup diced jalapeno peppers
- salt to taste
- freshly ground black pepper to taste
- cayenne pepper to taste
- ½ cup shredded sharp white Cheddar cheese
- 2 tablespoons creme fraiche
- 2 teaspoons fresh lime juice
- 2 tablespoons shredded sharp white Cheddar cheese, or to taste
Preheat the oven to 400 degrees F (200 degrees C).
Place sweet potatoes on a baking sheet. Prick with a knife and drizzle with olive oil rub to coat. Space sweet potatoes evenly apart.
Bake in the preheated oven until completely tender, about 35 minutes.
Meanwhile, add bacon to a pan over medium heat. Cook and stir until bacon starts to get crispy and the fat turns foamy, 4 to 5 minutes. Add green onions and jalapeno cook and stir for 1 minute. Remove from heat and set aside.
Let sweet potatoes cool until safe to handle. Leave the oven on. Cut off the top 1/3 of each potato, holding the knife at a 45-degree angle. Scoop out sweet potato flesh from both the top and bottom halves, leaving at least 1/4 inch flesh in the bottoms to make the shells.
Season the sweet potato flesh with salt, pepper, and cayenne. Add 1/2 cup cheese, creme fraiche, and lime juice. Mash with a potato masher. Add the bacon mixture and mix until combined. Spoon filling into the sweet potato shells. Lightly scatter remaining cheese on top.
Bake until heated through and tops have started to brown, 20 to 25 minutes.
Simple, delicious, and nutritious, this recipe is a great option for an easy breakfast, lunch, or dinner. The sweet potatoes can be batch baked in advance so you have enough for a week ahead. You can simply pop them in the oven to heat while you make the stir fry, which only takes a couple of minutes to cook. Even if you make the sweet potatoes fresh, it&rsquos easy to scrub a couple of sweet potatoes and throw them in the oven and get on with your to-do list while they bake. Enjoy these alone or serve them with a fresh salad.
Sweet potatoes are an important glucose and glycogen storage food for the liver. All sweet potatoes and yams are beneficial, even white sweet potatoes. Similar to regular potatoes, they help support almost every function for which the liver is responsible inside our bodies. Sweet potatoes have phytochemical properties that calm heated, angry, stagnant, sluggish, and toxic livers and help prevent spasming.
Stir Fry Loaded Sweet Potato
- 4 medium-sized sweet potatoes
- 1/2 cup thinly sliced onion
- 2 garlic cloves, minced
- 1/2 tsp red pepper flakes (optional)
- 1 cup broccoli florets
- 1/2 cup thinly sliced red and/or orange bell peppers
- 1 tsp lemon or lime juice
- 1/4 cup thinly sliced spring onions, to serve
Preheat oven to 400F/200C. Line a baking sheet with parchment paper.
Arrange the sweet potatoes on the baking sheet and pierce with a fork. Bake for 30-45 minutes, until cooked all the way through. Remove from oven and set aside.
While the potatoes are baking, place a ceramic non-stick skillet on medium-high heat and add the onions. Cook for 3-5 minutes, until the onions are tender, adding a bit of water if needed to prevent sticking.
Add the garlic, red pepper flakes (if using), and broccoli florets. Cook for 5-7 minutes, adding water when needed, until the broccoli is almost tender.
Add the bell peppers and lime juice and continue cooking until all the vegetables are tender, about 3-4 minutes.
To serve, cut an opening lengthwise through the sweet potatoes and fill the cavity with the vegetable stir fry. Sprinkle a tablespoon of spring onions onto each and serve immediately. Enjoy!
This item posted: 02-Feb-2021
Anthony William, Inc. - Disclaimer for Medical Medium Blog
- Preheat oven to 375°F.
- Wash sweet potatoes and prick with a fork for steam to escape.
- Place on a baking sheet for 45 minutes until sweet potatoes are soft and can be pierced with a fork.
- Open sweet potatoes with a knife and add a dollop of yogurt, blueberries, and top with granola. Serve immediately.
- To make ahead, store baked sweet potatoes in the fridge and microwave to reheat.
RELATED: Easy, healthy, 350-calorie recipe ideas you can make at home.
Marshmallow Stuffed Sweet Potato Fillings
I keep these stuffed sweet potatoes incredibly straight forward and simple.
Butter, mini marshmallows, brown sugar, cinnamon and pecans. You probably already have all of these ingredients in your pantry!
If you have ever been, they are very similar to the loaded sweet potatoes you can get at Texas Roadhouse.
However, I added roasted pecans. The crunch adds a little something extra to them, but is not necessary if you don’t like nuts.
If you don’t have some good pecans on hand, you can also use walnuts in their place.
|2||medium sweet potatoes|
|For the avocado coriander crema:|
|25g||fresh coriander, large stems removed|
|1||small clove garlic|
|1||medium/large ripe avocado, pitted|
|4 tsp||fresh lime juice, or to taste|
|¼ tsp||fine sea salt, or to taste|
|For the loaded sweet potatoes:|
|1 tbsp||extra-virgin olive oil|
|150g||diced sweet onion|
|2||medium cloves garlic, minced|
|¼ tsp||chilli powder, plus more for serving|
|¼ tsp||ground cumin, plus more for serving|
|1 x 400g||can black beans, drained and rinsed, or 260g cooked black beans|
|Fine sea salt and freshly ground black pepper|
|Fresh lime juice|
|2||spring onions, thinly sliced|
How to Make BBQ Tempeh Loaded Sweet Potatoes
There only seven ingredients, so it's probably no big surprise this recipe is simple. The basic steps are:
Start by roasting whole sweet potatoes in the oven until they're tender. Then use a knife to split them open&mdashslice about three-quarters of the way through so the bottom stays intact.
While the sweet potatoes are baking, prepare then BBQ tempeh filling in a skillet on the stovetop. Start by sautéeing the vegetables&mdashonion, corn, and broccoli.
Once the veggies are cooked, stir in the crumbled tempeh and BBQ sauce. Cook for a few minutes so the flavors have a chance to meld together, and then remove the skillet from the heat.
The final step is assembling the loaded sweet potatoes.
To assemble, take the roasted sweet potatoes out of the oven. Use a fork to mash them up slightly and create more space for the filling to go inside.
Spoon the BBQ tempeh mixture into the center of each sweet potato and that's it.
See? Isn't this meal so easy?
Will this recipe work with other types of potatoes?
Feel free to swap in russet potatoes if you're not a fan of the sweet variety. Smaller varieties (like red or Yukon gold) also work, but you may need to adjust the cooking time depending on the size. Look for potatoes that are large enough to be opened up and stuffed.
What is tempeh? Can I use something else instead?
Tempeh is made from fermented soybeans. It's a great source of plant-based protein and I'm also personally a big fan of the taste and texture. You can usually find tempeh near the tofu in the refrigerated section.
If you don't want to use tempeh (or can't find it in your area), try substituting black beans, tofu, or red lentils.
What type of BBQ sauce do you recommend?
Any type of BBQ sauce works for this recipe, so feel free to use up whatever is in your fridge right now. I like hot BBQ sauces since they add a little spice. You could always stir in a little cayenne pepper if yours is mild.
If you want to make your own, try this recipe for Homemade BBQ Sauce.
Can you make this recipe ahead of time? What's the best way to store loaded sweet potatoes?
In addition to being a simple recipe to cook, you can also make these loaded sweet potatoes in advance. Just store them in an airtight container in the fridge and they'll be good for up to one week.
- 4 medium sweet potatoes (about 2 pounds total), scrubbed and patted dry
- 1 tablespoon olive oil
- Coarse salt and ground pepper
- 1/4 cup low-fat buttermilk
- 1/4 teaspoon sweet paprika, plus more for garnish
- 4 slices bacon
- 1/4 cup reduced-fat sour cream
- 1 scallion, sliced, for garnish
Preheat oven to 450 degrees. On a rimmed baking sheet, rub sweet potatoes with oil season with salt and pepper. Bake until tender, 40 to 45 minutes. Let cool on sheet (keep oven on).
Halve sweet potatoes lengthwise scoop out 1/3 cup flesh from each half into a medium bowl. Add buttermilk and paprika to bowl. Mash until smooth season with salt and pepper. Stuff sweet-potato skins with filling. (To store, refrigerate, up to 2 days.)
Arrange sweet-potato skins on sheet bake until lightly browned around edges, about 15 minutes.
Meanwhile, in a skillet, cook bacon over medium until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate crumble. Stir together sour cream and 2 tablespoons water drizzle over sweet-potato skins. Garnish with bacon, paprika, and scallion cut in half to serve.
In a pot, boil the sweet potatoes until tender.
Drain them and add butter, milk, cinnamon, and cheese, folding all of the ingredients together until smooth.
While potatoes are boiling, warm the oil in a skillet over low-medium heat.
Add the onion and bacon to the skillet and cook until bacon is to your desired crispness. (7-12 mins)
Lower the heat under the skillet.
Take smooth potatoes and spoon them into the skillet with the bacon and onions. Stir the mixture together until one.
Serve with a dollop of sour cream!
Pro tip: Baby spinach is a great addition to this dish if your littles will allow it! Simply add the fresh spinach in Step 4 and let it wilt into the mixture as you stir.
Bristol Mayo is a husband, father, traveler, kitchen alchemist, first of his name, lord of the sauces, and loyal subject of Wakanda. He believes food is tied to memory for a reason—it’s not necessarily about skill, but the feeling it leaves in your heart and belly! Bristol does the cooking while his partner-in-crime Rachel—wife, mother, taste-tester, food photographer extraordinaire—takes the photos.