Sweet potato recipes

by | August 13, 2018 2:40 pm

Summer is sweet potato time, so make the most of the fresh harvest with these recipes provided by the Colleton County Clemson Extension Service.

Hasselback Sweet Potatoes
4 medium sweet potatoes
1 tablespoon unsalted butter, melted
1 teaspoon olive oil
1 teaspoon finely chopped fresh thyme leaves
1 garlic clove, finely grated on a microplane
Kosher salt and freshly ground black pepper
1/3 cup nonfat Greek-style yogurt
1 scallion, white and green parts chopped
Preheat the oven to 425 degrees F.
Line a baking sheet with aluminum foil.
Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through.
Stir together the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
Rub the potatoes all over with the mixture, getting in between the slices.
Place on the baking sheet and roast until the center of the potatoes are tender and the outside is crisp,
Bake 50 minutes to 1 hour.
Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another.
Meanwhile, stir the yogurt and scallions with a pinch salt and a pinch pepper.
Serve the sauce with the potatoes.
Recipe courtesy Food Network Kitchens

Twice Baked Sweet Potatoes
6 sweet potatoes, even in size and scrubbed
4 tablespoons brown sugar
4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Salt and freshly ground black pepper
Preheat oven to 375 degrees F.
Place sweet potatoes on sheet tray and bake for 1 hour or until soft.
Remove from oven and let stand until cool enough to handle.
Split potatoes and remove the flesh to a medium sized bowl, reserving skins.
In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.
Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely.
Add the filling back to the potato skins and place on a half sheet tray.
Bake for 15 minutes or until golden brown.
Recipe courtesy Food Network Kitchens

Sweet Potato Salad
4 large sweet potatoes
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1/2 cup diced scallions (about 6)
1 red pepper, finely diced
2 tablespoons minced fresh chives
2 teaspoons orange zest
2 teaspoons apple cider vinegar
1/2 teaspoon hot sauce, such as Tabasco
Salt and pepper
Peel and cube the sweet potatoes and put them in a large pot.
Cover with water, bring to a boil and boil until tender, about 5 minutes. Drain and set aside to cool.
While the potatoes are cooling, in a medium bowl, mix the mayonnaise, yogurt, scallions, red pepper, chives, orange zest, apple cider vinegar and hot sauce.
Add the cooled potatoes to the mixture, and toss until the potatoes are fully coated.
Add salt and pepper to taste.
Best served chilled.
Recipe courtesy Food Network Kitchens
Recipe courtesy Trisha Yearwood

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