Time 50m Yield 5 Number Of Ingredients 12 Steps:
Place the sweet potatoes into a saucepan and fill with enough water to cover. Simmer over medium-high heat until tender, about 15 minutes. Drain and set aside. Meanwhile, heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Stir in chicken, and cook until no longer pink in the center, about 5 minutes; set aside. Stir garlic into the skillet, and cook for a few minutes, until fragrant. Pour in the tamari, 3/4 cup of water, honey, and hot sauce. Bring to a simmer, then stir in the sweet potato, chicken, mango, and red pepper flakes. Cook and stir until hot. Dissolve the cornstarch in 1 tablespoon of water, and stir into the simmering mixture; stir until thickened.
Time 1h10m Yield 6 Number Of Ingredients 15 Steps:
Preheat oven to 400 degrees F (200 degrees C). Spread sweet potatoes onto a baking sheet; spray with cooking spray and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Roast potatoes in the preheated oven until soft, about 20 minutes. Transfer potatoes to a plate and refrigerate until cooled completely. Whisk lemon juice, olive oil, brown sugar, sea salt, and 1/2 teaspoon black pepper together in a bowl; let rest for at least 5 minutes. Mix chilled sweet potatoes, mangoes, onion, cilantro, avocado, green onion, and habanero pepper together in a large bowl. Drizzle dressing over potato mixture and toss to coat.
Time 1h5m Yield 4 to 6 servings Number Of Ingredients 5 Steps:
Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon butter. Cut each of the yams into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve. Mix in syrup and cook until smooth. Pour the glaze over the yams and sprinkle with nutmeg. Cover the baking dish with foil and bake for about 45 minutes or until the yams are tender when pierced with a fork but they still hold their shape.
Time 1h30m Yield 4 serving(s) Number Of Ingredients 16 Steps:
Preheat oven to 350°F. Grease pan lightly with butter. In a large bowl, toss sweet potatoes, onions, orange and red peppers, ginger, raisins, mango, salt, pepper and nutmeg together and place into prepared pan. Next mix the brown sugar and flour together, then the mango juice with the vinegar. Now mix the sugar mixture with the juice mixture and pour over the vegetables. Dot with the diced butter. Cover and bake in a 350°F oven for 1 hour.
Time 1h Yield 5 servings. Number Of Ingredients 5 Steps:
If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 25-40 minutes or until tender. Drain; cool slightly and peel. Cut into chunks., Preheat oven to 350°. Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes. , Bake, uncovered, 30-40 minutes or until heated through.
Time 30m Number Of Ingredients 8 Steps:
In a large skillet, heat oil over medium-high. Add sweet potatoes; cook, stirring once, until beginning to brown, 2 minutes. Add broth, packed brown sugar, and fresh lime juice; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until sweet potatoes are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining). Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.
