GRATED SWEET POTATO RECIPES RECIPES

GRATED SWEET POTATO PUDDING RECIPE | SOUTHERN LIVING

Grated Sweet Potato Pudding Recipe | Southern Living image

Holiday side dishes are often more popular than the turkey or ham; family and guests eagerly await a taste of the heirloom recipes such as Cornbread Dressing and Corn Pudding. Everyone loves the traditional sweet potato casserole of their childhood; whether topped with brown sugar and nuts, toasted marshmallows, or buttery corn-flavored cereal flakes, a sweet potato casserole is usually considered a dessert masquerading as a side dish. As hard as it can be to set aside the old favorites, it is always fun to try a new twist on an old recipe. Rather than roasting and peeling the sweet potatoes, when making Grated Sweet Potato Pudding with Pecans you grate the peeled, raw potatoes on the small holes of a box grater. Stir together eggs, sugar, flour, salt, melted butter and half-and-half, then add the grated potatoes. Pour into your buttered cast-iron skillet, arrange chopped pecans on top, then bake. The sweet potatoes retain some texture as the casserole bakes. If you miss the warm, autumnal spices from your traditional recipes, go ahead and add a dash of cinnamon or nutmeg to the mixture before baking.

Provided by Nancie McDermott

Categories Sweet Potato

Total Time 50 minutes

Yield Serves 10

Number Of Ingredients 8

Ingredients

1/4 cup unsalted butter
2 large eggs, well beaten
1/3 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons kosher salt
1 1/2 cups half-and-half
4 peeled, grated sweet potatoes (from 1 1/2 lb. sweet potatoes)
1 cup chopped pecans

Steps:

Preheat oven to 400°F. Melt butter in a deep 10-inch cast-iron skillet over medium-high. Remove from heat. Swirl to coat skillet with melted butter; then pour melted butter into a small bowl. Do not wipe skillet clean.
Stir together beaten eggs, sugar, flour, and salt in a large bowl. Gradually add half-and-half, stirring constantly. Stir in melted butter until mixture is combined and smooth. Add sweet potatoes; stir to combine.
Transfer sweet potato mixture to buttered skillet; spread in an even layer. Arrange chopped pecans in a ring around edge of skillet. Bake in preheated oven 10 minutes. Reduce oven temperature to 350°F; continue baking until pudding is puffed up, firm, and nicely browned, 25 to 35 minutes. Serve hot or warm.

BAKED SWEET POTATOES | VEGETABLE RECIPES | JAMIE OLIVER ...

Baked sweet potatoes | Vegetable recipes | Jamie Oliver ... image

Super sweet potatoes are a great substitute for white potatoes in this colourful dish, as they give us an extra health boost. They’re a non-starchy carb, meaning they count towards our 5-a-day, plus give us loads of nutrients including the mighty vitamin C.

Total Time 50 minutes

Yield 2

Number Of Ingredients 15

Ingredients

2 sweet potatoes (350g each)
olive oil
½ a lemon
80 g fat-free natural yoghurt
1 small pinch of ground turmeric
1 small pinch of ground cumin
1 carrot
6 radishes
1 raw beetroot
1 small red onion
1 eating apple
extra virgin olive oil
2 tablespoons pumpkin and sunflower seeds
maple syrup (optional)
35g rocket

Steps:

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Scrub the sweet potatoes, pat dry, then rub with a little olive oil and a pinch of sea salt and black pepper. Roast on a baking tray for about 40 minutes, or until cooked through (or prick with a fork and cook in the microwave for 10 to 12 minutes, or until tender).
3. Finely grate the lemon zest into a small bowl and mix in the yoghurt, turmeric and cumin. Leave at room temperature until needed.
4. Scrub the carrot, radishes and beetroot, peel the onion and core the apple. In this order, carefully push the carrot, radishes, red onion, apple and beetroot through the grating blade of your food processor, or coarsely grate by hand, then tip into a bowl.
5. Mix the veg with the lemon juice, 1 tablespoon of extra virgin olive oil and a good pinch of salt and pepper.
6. A few minutes before your potatoes are ready, toast the seeds in a small frying pan on a medium heat for 2 minutes, or until smelling fantastic. At this point, add 1 tablespoon of maple syrup (if using) and let it bubble until it starts to thicken, then take off the heat. Carefully pour onto a sheet of greaseproof paper, leave to cool and don’t touch!
7. Cut a cross in the top of your cooked potatoes and gently break them open with a fork, mashing a little of the inside as you go.
8. Spoon over a good dollop of the spiced yoghurt, followed by the juicy grated salad, and the seeds. Serve with the rocket scattered over.

Nutrition Facts : Calories 529 calories, FatContent 13.4 g fat, SaturatedFatContent 2.2 g saturated fat, ProteinContent 11.4 g protein, CarbohydrateContent 97.0 g carbohydrate, SugarContent 38.4 g sugar, SodiumContent 1.1 g salt, FiberContent 13.1 g fibre

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1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Scrub the sweet potatoes, pat dry, then rub with a little olive oil and a pinch of sea salt and black pepper. Roast on a baking tray for about 40 minutes, or until cooked through (or prick with a fork and cook in the microwave for 10 to 12 minutes, or until tender).
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4. Scrub the carrot, radishes and beetroot, peel the onion and core the apple. In this order, carefully push the carrot, radishes, red onion, apple and beetroot through the grating blade of your food processor, or coarsely grate by hand, then tip into a bowl.
5. Mix the veg with the lemon juice, 1 tablespoon of extra virgin olive oil and a good pinch of salt and pepper.
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7. Cut a cross in the top of your cooked potatoes and gently break them open with a fork, mashing a little of the inside as you go.
8. Spoon over a good dollop of the spiced yoghurt, followed by the juicy grated salad, and the seeds. Serve with the rocket scattered over.

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