PICKLED SWEET POTATO RECIPES

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PICKLED BEETS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Pickled Beets Recipe: How to Make It - Taste of Home image

The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. —Sara Lindler, Irmo, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Total Time 40 minutes

Prep Time 35 minutes

Cook Time 5 minutes

Yield 8 servings.

Number Of Ingredients 6

8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt

Steps:

  • Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside. , In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.

Nutrition Facts : Calories 71 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 186mg sodium, CarbohydrateContent 18g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

SPICY SWEET POTATO TACOS RECIPE - PUREWOW



Spicy Sweet Potato Tacos Recipe - PureWow image

You’re short on time but not on hardy root vegetables. Great news: These spicy sweet potato tacos take 20 minutes from start to finish, all with a few flavorful ingredients you likely already have on hand. Hot tip: You don’t need to peel those sweet potatoes. Just give them a good scrub...

Provided by Katherine Gillen

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 9

Extra-virgin olive oil, as needed
1 small onion, chopped
2 garlic cloves, chopped
Kosher salt and freshly ground black pepper, to taste
2 or 3 medium sweet potatoes, washed
3 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon crushed red pepper flakes
Corn tortillas, fresh cilantro, limes, avocado and pickled onions, for serving

Steps:

  • 1. Using a box grater, grate the sweet potatoes (no need to peel them). You can also use a food processor fitted with a grater attachment. 2. Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the onion and garlic, and cook until fragrant and starting to soften, about 3 minutes. Season to taste with salt and pepper. Add the grated sweet potato, chili powder, cumin and red pepper flakes, then cover and cook until soft, 5 to 7 minutes. 3. Serve the filling inside warm corn tortillas with a squeeze of fresh lime juice, fresh cilantro, avocado and pickled onions.

Nutrition Facts : Calories 204 calories, CarbohydrateContent 41 grams carbohydrate, FatContent 3 grams fat, ProteinContent 5 grams protein, SugarContent 5 grams sugar

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PICKLED BEETS RECIPE: HOW TO MAKE IT - TASTE OF HOME
The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. —Sara Lindler, Irmo, South Carolina
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  • Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside. , In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.
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