Search results for: sweet potatoes

Here are the search results for your query. Please use our advanced search page for more specific results.

Pan-Fried Trout with Mashed Sweet Potatoes and Celery Root

Pan-Fried Trout With Mashed Sweet Potatoes and Celery Root

Not your usual mashed potatoes this time, but mashed sweet potatoes and celery root, where we added 1 chili and a few garlic cloves to spike things up a bit. We served the mash with trout fried in butter. Smoothness on a plate!

Pan-Fried Trout With Mashed Sweet Potatoes and Celery Root Read More »

Ingredients Needed for Pan-Fried Trout With Mashed Sweet Potatoes and Celery Root

1 large sweet potato, cubed
1 celery root, cubed
1 chili, halved
salt
3 garlic cloves
1/3 cup vegetable stock
1-2 tablespoons heavy cream
1-2 ounces butter
salt
pepper
8 ounces trout fillet (4 skin-on pieces)

How to Make Pan-Fried Trout With Mashed Sweet Potatoes and Celery Root

  1. Fill a pot halfway with water and bring it to a boil
  2. Add the sweet potato, celery root, chili, and garlic, season with salt, and boil for 25 minutes.
  3. Transfer the boiled veggies to a measuring cup. Add the vegetable stock, heavy cream, and butter, then mash everything. Season with salt and pepper, in the process, if needed.
  4. Heat 2-3 teaspoons of vegetable oil in a pan over medium-high heat and add the fillets.
  5. Fry for 2 minutes on each side. Season with salt and pepper in the process.
  6. Serve the fillets warm with sweet potato mash.
Lamb and Couscous Patties with Roasted Sweet Potatoes

Lamb and Couscous Patties With Roasted Sweet Potatoes

What about a new recipe low in calories? One that is pretty low on carbohydrates, too. As side-dish, we’ve used 2 sweet potatoes cut into sticks which went into the oven for 35 minutes. For the lamb patties, we enhanced the mince with couscous, spring onion, and carrot. If you’re not avoiding dairy products, it is best for you to serve these with a yogurt sauce.

Lamb and Couscous Patties With Roasted Sweet Potatoes Read More »

Ingredients Needed for Lamb and Couscous Patties With Roasted Sweet Potatoes

2 sweet potatoes, cut into sticks
1 tablespoon vegetable oil
salt
1 teaspoon smoked paprika
3 ounces of couscous
⅔ cup boiled water
8 ounces of lamb mince
1 green onion, chopped
1 carrot, shredded
1 egg
salt
pepper

How to Make Lamb and Couscous Patties With Roasted Sweet Potatoes

  1. Add the sweet potato sticks to a baking dish and drizzle with vegetable oil. Season with salt and smoked paprika and bake for 35 minutes at 380⁰F/190⁰C.
  2. Add the couscous to a smaller bowl and cover it with the boiled water. Cover with a plate and let it soak for 5-7 minutes.
  3. Add the lamb mince, soaked couscous, spring onion, carrot, and egg to a bowl. Season with salt and pepper and mix until even.
  4. Shape meatballs or patties with the mince mixture. We’ve got 12.
  5. Heat a drizzle of oil in a grill pan over medium-high heat and add the patties. Grill them for 5-6 minutes on both sides, or until they’re browned. You may have to cook them in 2 batches, depending on the size of your pan.
  6. Serve them with the sweet potato sticks and with a white dip, if so desire.
Chicken and Ricotta-Stuffed Sweet Potatoes

Chicken and Ricotta-Stuffed Sweet Potatoes

If you stuff a sweet potato with chicken meat instead of the other way around, you’ll be in for a big and tasty surprise. The mixture of tender pulled chicken, creamy ricotta and cooked sweet potato pulp turns out to be simply delicious.

Chicken and Ricotta-Stuffed Sweet Potatoes Read More »

Ingredients Needed for Chicken and Ricotta-Stuffed Sweet Potatoes

1 large sweet potato
¾ cup leftover chicken, pulled
1 small spring onion, chopped
2 tablespoons of low-fat ricotta
1 tablespoon green salsa

How to Make Chicken and Ricotta-Stuffed Sweet Potatoes

  1. Microwave the sweet potato for 5 minutes.
  2. Cut it in half, but take care to leave a small part of the skin uncut so that the 2 halves remain interlinked.
  3. Scoop the pulp and transfer it to a bowl. Don’t discard the skin.
  4. Keep adding the pulled chicken, spring onion, and ricotta. Mix until even.
  5. Fill the sweet potato skin with this mixture. Top with green salsa.
Sweet Potatoes and Mackerel with Ginger Sauce

Sweet Potatoes and Mackerel With Ginger Sauce

You’ll do some frying and baking to get this on your plate but believe us when we’re saying jaws will drop. You see, combining mildly sweet potatoes with lemony fried mackerel and with a creamy spikey ginger sauce tends to have a mouth-watering effect on people.

Sweet Potatoes and Mackerel With Ginger Sauce Read More »

Ingredients Needed for Sweet Potatoes and Mackerel With Ginger Sauce

1 tablespoon vegetable oil
13 ounces of mackerel fillets
salt
pepper
1 tablespoon lemon juice
2 medium sweet potatoes, peeled
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, minced
1 tablespoon ginger, shredded
1 teaspoon coriander seeds
1 teaspoon lemon zest
1 cup heavy cream
1 teaspoon curry powder

How to Make Sweet Potatoes and Mackerel With Ginger Sauce

  1. Heat the oil in a skillet over medium heat and add the fillets. Season with salt and pepper.
  2. Fry them for 4 minutes on both sides, or until golden brown. Add the lemon juice in the process. Set aside.
  3. Place the potatoes on the work surface, cut off their ends and half them.
  4. Transfer them to a baking dish placing them in standing position. Drizzle with olive oil and season with salt and pepper. Bake for 40 minutes at 380⁰F/190⁰C.
  5. Melt the butter in a pot over low heat. Add the onion and ginger. Cook and stir until tender.
  6. Add the coriander seeds and lemon zest. Stir them in. Add the heavy cream. Cook and continuously stir for 30 seconds.
  7. Add the curry powder and stir in. Season with salt and pepper, stir in, then simmer for 7 minutes.
  8. Serve the potatoes smashed, topped with mackerel and ginger sauce.
walnut cream cheese-stuffed sweet potatoes

Walnut Cream Cheese-Stuffed Sweet Potatoes

Warming and mildly sweet, these baked sweet potatoes are a delicious light meal. The creamy and smooth cream cheese stuffing just makes them taste even better. Upgrade the sweetness factor with honey, flavor with vanilla, and add some crunchy crumbled walnuts into the stuffing.

Walnut Cream Cheese-Stuffed Sweet Potatoes Read More »

Ingredients Needed for Walnut Cream Cheese-Stuffed Sweet Potatoes

2 larger sweet potatoes

For the stuffing:

1 cup cream cheese
1 tablespoon honey
¼ cup milk
1 ounce walnut, crumbled
1 teaspoon vanilla extract
2 digestive biscuits, crumbled (for garnishing)
cranberries for garnishing

How to Make Walnut Cream Cheese-Stuffed Sweet Potatoes

  1. Prick the potatoes with a fork and wrap them in aluminum foil. Bake for 40 minutes at 400⁰F/200⁰C.
  2. Unwrap the baked potatoes and cut off the top, lengthwise. Scoop out their pulp using a tablespoon. You’ll actually use the pulp from a single one.
  3. For the stuffing:

    Add the pulp from one sweet potato, the cream cheese, honey, milk, walnuts, and vanilla extract to a bowl. Mix until even using a teaspoon.

  4. Stuff the scooped potatoes with the filling cream and garnish with digestive biscuits and dried cranberries.
Chicken Pesto Stuffed Sweet Potatoes

Chicken Pesto-Stuffed Sweet Potatoes

These chicken pesto-stuffed sweet potatoes are nourishing and easy-to-make. In fact, the entire combo is fantastic. But the secret to their amazing taste lies in using fresh basil and baby spinach!

Chicken Pesto-Stuffed Sweet Potatoes Read More »

Ingredients Needed for Chicken Pesto-Stuffed Sweet Potatoes

2 sweet potatoes
1 tablespoon coconut oil
sea salt
½ cup fresh basil leaves
1 cup baby spinach
2 garlic cloves
1 tablespoon nutritional yeast
2 tablespoons of lemon juice
⅓ cup walnuts
2 tablespoons of olive oil
7 ounces of cooked chicken breast, shredded
½ red onion, diced

How to Make Chicken Pesto-Stuffed Sweet Potatoes

  1. Preheat the oven to 400˚F/200˚C. Use a fork to prick the sweet potatoes. Coat them with a bit of coconut oil and sprinkle sea salt all over. Place them on a baking dish and roast for about 50 minutes or until soft inside.
  2. Meanwhile, make the pesto. Add the fresh basil, baby spinach, garlic, nutritional yeast, lemon juice, walnuts, a pinch of sea salt, and olive oil in a blender or food processor. Blend on high speed until a paste forms, scraping sides as needed.
  3. Add the shredded chicken breast to a bowl. Pour the pesto over it and stir to combine them.
  4. Once the potatoes are ready, cut each one lengthwise and top generously with the chicken pesto mixture. Sprinkle diced red onion on top.
Lamb Leg with Sweet Potatoes

Lamb Leg With Sweet Potatoes

A whole roasted lamb leg really is a delight! If you want to get the best out of it, cook it on the stove over high heat for a few minutes to obtain that nice, crispy crust. Next, slide it into the oven for at least an hour. The meat turns out crispy on the outside, and moist and juicy on the inside.

Lamb Leg With Sweet Potatoes Read More »

Ingredients Needed for Lamb Leg With Sweet Potatoes

1 teaspoon coriander seeds
1 teaspoon mustard seeds
salt
1 teaspoon sumac
pepper
2 pounds of lamb leg
1 tablespoon vegetable oil
2 sweet potatoes
1 cup canned chickpeas
1 teaspoon olive oil
½ lemon, sliced
½ cup fresh parsley, chopped
1 garlic head, horizontally sliced

How to Make Lamb Leg With Sweet Potatoes

  1. Preheat the oven to 340 degrees F/170 degrees C.
  2. Add the coriander and mustard seeds in a mortar and crush them.
  3. Mix them with salt, sumac, salt, and pepper.
  4. Use the spice mix to coat the lamb leg.
  5. Heat the vegetable oil in a skillet over medium-high heat. Add the lamb leg and cook it for 2 minutes per side.
  6. Add the sweet potatoes in a baking dish. Add the chickpeas and a small drizzle of olive oil.
  7. Add the lemon, parsley, and season with salt and pepper.
  8. Add the garlic head and lamb leg.
  9. Slide the tray into the oven for the next 80 minutes.
Chicken and Cheese Stuffed Sweet Potatoes

Chicken and Cheese Stuffed Sweet Potatoes

Making these stuffed sweet potatoes is a very simple endeavor. Especially since roasting the potatoes is the most time-consuming recipe step. After they’re good and cooked, fill them up with this delicious stuffing made with cream cheese, melted butter, then topped with shredded chicken breast. There are some hot & spicy notes, too, thanks to the chili powder, garlic powder, and chili paste!

Chicken and Cheese Stuffed Sweet Potatoes Read More »

Ingredients Needed for Chicken and Cheese Stuffed Sweet Potatoes

3 sweet potatoes
½ cup cream cheese
2 ounces of butter, melted
1 teaspoon chili powder
1 teaspoon garlic powder
salt
pepper
7 ounces of cooked chicken breast, shredded
3 tablespoons of red pepper paste
⅔ cup cheddar cheese, grated
2 spring onions, sliced

How to Make Chicken and Cheese Stuffed Sweet Potatoes

  1. Preheat the oven to 350˚F/175˚C. Add the sweet potatoes to a baking dish and roast them for 60 minutes.
  2. Carve the sweet potatoes and scoop out their flesh into a bowl. Keep the skins. Also, add the cream cheese, melted butter, chili powder, garlic powder, salt, and pepper to the bowl. Stir. Use this mixture to stuff the sweet potato skins.
  3. Combine the shredded chicken breast with red pepper paste. Use this mixture to top the sweet potatoes. Also, top them with Cheddar cheese.
  4. Bake the stuffed sweet potatoes for 15 more minutes at 350˚F/175˚C. Serve with spring onion slices on top.
sweet potatoes and ricotta with marshmallows

Sweet Potatoes and Ricotta With Marshmallows

For this delicious dessert, all ingredients play their part in creating one really creamy treat. The sweet taste gets an upgrade from tangy-sour lemon zest and juice and from spicy cinnamon. You can always replace the sweet potato with pumpkin if you so prefer.

Sweet Potatoes and Ricotta With Marshmallows Read More »

Ingredients Needed for Sweet Potatoes and Ricotta With Marshmallows

6 small sweet potatoes
½ cup ricotta
1 tablespoon lemon zest
1 tablespoon lemon juice
1 egg
1 tablespoon cinnamon
2 tablespoons of powdered sugar
salt
5 ounces of marshmallow (14-16 marshmallows)

How to Make Sweet Potatoes and Ricotta With Marshmallows

  1. Prick the sweet potatoes with the tip of a knife, place them into a heat-proof bowl, and roast for 25 minutes at 360⁰F/180⁰C.
  2. Peel them, add them to a bowl and mash them. Add the ricotta, lemon zest, lemon juice, egg, cinnamon, and powdered sugar.
  3. Season with salt and mix until smooth. Transfer to a 10 x 2 inch (24 x 5 cm) round baking dish and spread it evenly.
  4. Add the marshmallows and bake for 15 minutes at 360⁰F/180⁰C.
Red Bean Stuffed Sweet Potatoes

Red Bean Stuffed Sweet Potatoes

This one is healthy and nourishing although it’s pretty high on carbs. All you have to do is bake some sweet potatoes and fill them with whatever mixture you’d like. We chose red beans and we were not sorry!

Red Bean Stuffed Sweet Potatoes Read More »

Ingredients Needed for Red Bean Stuffed Sweet Potatoes

3 sweet potatoes
5 ounces of canned red beans
1 large tomato, diced
½ teaspoon cumin powder
¼ teaspoon allspice
½ teaspoon parsley, chopped
salt
3 tablespoons of Greek yogurt

How to Make Red Bean Stuffed Sweet Potatoes

  1. Preheat the oven to 360⁰F/180⁰C.
  2. Wash and pat dry the sweet potatoes. Prick them with a fork to allow the air to be released when baking them. Bake the sweet potatoes for 30 minutes.
  3. Meanwhile, add the canned red beans, diced tomato, cumin, allspice, fresh parsley, and some salt in a bowl. Mix to combine them all.
  4. When the sweet potatoes are cooked through, remove them from the oven and let them cool a little. Use a spoon to scoop out the top and remove some flesh to make room for the filling.
  5. Fill the sweet potatoes with the red bean mixture. Serve with a dollop of Greek yogurt on top.
Chicken-Filled Roasted Sweet Potatoes

Chicken-Filled Roasted Sweet Potatoes

Roasting some sweet potatoes really brings out their sweet flavor, so it is a perfect way of cooking them. But, if you want something savory out of them, try filling them with some chicken breast, shiitake mushrooms, tomatoes, and a touch of shredded mozzarella on top.

Chicken-Filled Roasted Sweet Potatoes Read More »

Ingredients Needed for Chicken-Filled Roasted Sweet Potatoes

1 large sweet potato
½ yellow bell pepper, thinly sliced
1 small onion, chopped
½ red onion, thinly sliced
3 ounces of shiitake mushroom
1 tablespoon vegetable oil
salt
pepper
7 ounces of chicken breast
4 cherry tomatoes, halved
½ cup low moisture mozzarella, shredded

How to Make Chicken-Filled Roasted Sweet Potatoes

  1. Preheat the oven to 340 degrees F/170 degrees C.
  2. Pinch the sweet potato with a fork and roast it for the next 15 minutes. Keep the oven running when it’s ready.
  3. Slice the sweet potato into halves. Line a baking tray with parchment paper and lay the potato slices on it. You can lay the veggies next to the potatoes. Add the bell pepper, onion, red onion, and shiitake mushrooms. Drizzle them with vegetable oil. Season them with salt, pepper, and mix.
  4. Add the chicken breast on top of the bed of veggies. Slide the tray into the oven for the next 45 minutes. Keep the oven running when ready.
  5. Use a fork and break the chicken into small shreds. Mix it with the veggies. Use the obtained mix to fill the empty sweet potatoes. Top with cherry tomatoes and shredded mozzarella.
  6. Slide the tray into the oven again, this time for 15 minutes.
Scroll to Top