OUTBACK STEAKHOUSE SWEET POTATO RECIPES

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LONE STAR STEAKHOUSE BAKED SWEET POTATO - TOP SECRET REC…



Lone Star Steakhouse Baked Sweet Potato - Top Secret Rec… image

Sweet potatoes are not related to the more common russet potatoes and are often confused with yams in the grocery store and on menus (the yam is actually starchier and less flavorful). Just be sure you're buying sweet potatoes when you get to the produce section—even the produce stockers get mixed up. Bake these up, and when you spoon on some butter and sprinkle cinnamon/sugar over the top, you've got a treat that tastes more like dessert than a side dish. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 1 hours 15 minutes0S

Prep Time 37 minutes30S

Cook Time 37 minutes30S

Number Of Ingredients 5

Nutrition Facts : Calories 112 calories

KALE & POTATO BAKE | THE WHOLE FOOD PLANT BASED COOKING SHOW



Kale & Potato Bake | The Whole Food Plant Based Cooking Show image

Winter is the best time of year to enjoy comforting casseroles so here is a delicious Plant Based Vegan Kale and Potato casserole to start out the new year. Being chocked full of tender potatoes and earthy kale, you will…

Provided by Jill Dalton

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 4-6

Number Of Ingredients 2

1 1/2 pounds (700g) Yukon Gold potatoes, diced 4 cups (268g) finely chopped kale 1 large onion, diced 2 cloves garlic, minced1 cup (236 ml) vegetable broth1/2 teaspoon (2.5ml) cracked pepper
Sauce1 cup (198g) firm tofu1/2 cup (30g) nutritional yeast1 tablespoon (15ml) stone ground mustard2 tablespoons (30ml) white wine vinegar2 teaspoons (10ml) Braggs liquid aminos or low sodium soy sauce2 cups (473 ml) vegetable broth

Steps:

  • Preheat oven to 400°F (204°C).
  • Sauté onions and garlic until translucent.
  • Add the diced potatoes and vegetable broth, cover with a lid and cook for about 10 minutes, checking frequently to make sure it doesn't burn.
  • Add the kale to a large mixing bowl.
  • Pour the cooked potatoes, onion and garlic over the kale and set aside.
  • To make the sauce, add all of the ingredients to a blender and blend until smooth.
  • Pour the sauce over the kale and potatoes and stir.
  • Pour mixture into a 9inch by 9 inch casserole dish.
  • Bake for 45 minutes, checking at 30 minutes, pressing kale down into the sauce if needed. 
  • Store covered in the fridge for up to 5 days.

Nutrition Facts : Calories 200, FatContent 20 grams

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