Time 1h Yield 4 to 6 side dish servings Number Of Ingredients 12 Steps:
Heat the oven to 350 degrees. In a large bowl, combine 1/4 cup oil, the honey, juice from 1 lime, a large pinch of salt and pepper to taste, and toss with potato wedges. Spread in an even layer on a rimmed baking sheet, bake until tender and lightly browned in spots, 45 to 55 minutes. Sprinkle with additional salt to taste. Meanwhile, in a food processor, pulse to combine 1/3 cup oil, the cilantro, chiles, garlic, almonds, juice from remaining lime, vinegar and a large pinch of salt, until it forms a chunky purée. Taste and add more salt if needed. Spoon the sauce over the potatoes, dollop with some yogurt, drizzle with oil, and serve with any remaining yogurt on the side.
Time 50m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Mix together the yogurt, garlic, cilantro, 2 tablespoons olive oil, 1/2 teaspoon salt and a few turns of pepper in a medium bowl and set aside. Preheat the oven to 425 degrees F. Toss the sweet potatoes with the cinnamon, 2 tablespoons olive oil and 1 teaspoon salt and spread evenly on 2 half-sheet pans lined with parchment. Bake, tossing occasionally, until golden brown, 25 to 30 minutes Transfer the sweet potatoes to a serving plate, then dollop with the yogurt (serving any remaining on the side), drizzle with sriracha, and sprinkle on the pine nuts, remaining cilantro, a few turns of pepper and flaky salt and serve.
Time 35m Yield 12 servings Number Of Ingredients 17 Steps:
In a large bowl, combine the sweet potatoes, jalapeno, flour, baking powder, salt, chili powder, cumin, and black pepper. In a small bowl lightly beat the milk and egg until well mixed. Add to the sweet potato mixture, stirring, until all the ingredients are well combined. Heat a large skillet over medium heat and add enough vegetable oil to cover bottom of skillet. Drop the sweet potato mixture, by rounded teaspoonfuls, into the hot oil. Press lightly to flatten the mixture to the size of a half dollar. Cook until the cakes are golden brown, about 1 to 2 minutes on each side. Transfer the cakes to a serving platter. Top each cake with a small amount of Cilantro Lime Cream Sauce and garnish with fresh cilantro. In a small bowl, combine the sour cream, cilantro, lime zest, lime juice and a pinch of salt. Cover and refrigerate until ready to serve.
Time 31m Yield 4 Number Of Ingredients 12 Steps:
In a small bowl mix together Dannon® All Natural Plain Yogurt, lime juice and cilantro. Set aside until pancakes have been cooked. Finely chop sweet potato and onion in food processor, making sure not to over process; there should be some texture to the mixture. Place potato onion mixture in medium size bowl and stir in potato starch, eggs, salt and pepper. In a 12-inch nonstick pan, heat 2 tablespoons olive oil over a medium-high flame. Using a 1/4 cup measuring cup for each pancake, pour 4 of the 1/4-cups of batter into a hot pan, making sure to leave room in between pancakes; you may need to flatten batter a bit with the back of a spoon or back of measuring cup. Cook on each side about 3 minutes or until lightly browned and crispy. Flip pancake and cook for another 3 to 4 minutes or until pancake is fully cooked. Repeat with remaining batter. Serve with yogurt sauce on top. Garnish with lime wedges and cilantro (optional).
Time 25m Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
- Boil the potatoes in salted water with their skins on until they are just tender, then drain and set aside.
- Mix together yogurt, water, turmeric, chili powder, ground coriander, ground cumin, salt and sugar in a bowl. Set aside.
- Heat the oil in a medium saucepan and add whole cumin seeds. cook for a minute or two.
- Reduce the heat, stir in the yogurt mixture and cook for about 3 minutes over a medium heat. If you do not let it cool down enough the yogurt will curdle, this is fine but it ruins the texture.
- Add the fresh coriander (cilantro), green chilies, and potatoes. Blend everything together and cook for a further 5-7 minutes, stirring occasionally.
Time 1h Yield Serves six Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Place the garlic, salt, chipotles and adobo sauce, cinnamon, cloves, pepper, broth, orange juice and honey in a blender. Blend until smooth. Strain into a large, wide bowl, and stir in the orange zest. Cut the sweet potatoes in half lengthwise, then cut each half into 4-inch lengths. If the sweet potatoes are fat, cut the pieces in half lengthwise into wedges. Add to the bowl, and toss with the adobo mixture until coated. Transfer to the baking dish, then pour on the liquid from the bowl. Drizzle on the oil, and cover tightly with foil. Bake 45 minutes in the preheated oven until tender. Raise the heat to 425 degrees, uncover the sweet potatoes and baste with the liquid in the pan. Continue to bake, uncovered, until the sweet potatoes are thoroughly tender and glazed and any sauce remaining in the pan is thick. Garnish with cilantro and serve.
Yield Makes 4 servings Number Of Ingredients 8 Steps:
Preheat oven to 400°F. Spray small baking sheet with nonstick spray. Drizzle cut sides of sweet potatoes with 1 teaspoon olive oil. Place potatoes, cut side down, on prepared sheet. Roast until tender and brown, about 30 minutes. Cool to room temperature. Stir curry powder in small skillet over medium-low heat until fragrant, about 30 seconds. Remove from heat. Mix nonfat yogurt, tomato, fresh cilantro, and curry powder in small bowl. Season to taste with salt and pepper. (Roasted sweet potatoes and yogurt topping can be prepared 2 days ahead. Cover separately and refrigerate.) Serve sweet potatoes cold or at room temperature topped with chilled yogurt topping and chopped green onions.
Yield Makes 4 servings Number Of Ingredients 7 Steps:
Put oven rack in lower third of oven and preheat oven to 425°F. Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.
