SWEET POTATO WITH CINNAMON RECIPES

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SWEET POTATO GNOCCHI WITH MAPLE CINNAMON SAGE BROWN B…



Sweet Potato Gnocchi with Maple Cinnamon Sage Brown B… image

Provided by Giada De Laurentiis

Categories     side-dish

Total Time 55 minutes

Prep Time 40 minutes

Cook Time 15 minutes

Yield 6 to 8 servings (about 105 gnocchi)

Number Of Ingredients 12

2 pounds sweet potatoes
2/3 cup whole milk ricotta cheese
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface
1/2 cup unsalted butter (1 stick)
20 fresh sage leaves
1 teaspoon ground cinnamon
2 tablespoons maple syrup
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • For the Gnocchi: Preheat the oven to 425 degrees F.
  • Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
  • For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.

SWEET POTATO CHILLI RECIPE | JAMIE OLIVER VEGETARIAN RECIPES



Sweet potato chilli recipe | Jamie Oliver vegetarian recipes image

Total Time 50 minutes

Yield 4 to 6

Number Of Ingredients 12

2 medium sweet potatoes
olive oil
2 teaspoons ground cinnamon
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 large onion
1 bunch of fresh coriander
1 fresh red chilli
2 red peppers
1 yellow pepper
1 x 400 g tin of cannellini beans
1 x 400 g tin of tomatoes

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Peel and chop the sweet potato, place in a roasting tray, then toss with 1 tablespoon of oil and a pinch each of the cinnamon, cumin and paprika.
    3. Spread out in an even layer, then roast in the oven for 35 to 40 minutes.
    4. Peel and roughly chop the onion. Pick the coriander leaves, then finely chop the stalks. Roughly chop the chilli, then deseed and chop the peppers.
    5. Heat 1 tablespoon of oil in a large pan, then add the onion, coriander stalks, chilli and peppers along with the remaining spices.
    6. Cook over a low heat for 15 minutes, stirring regularly.
    7. Add the cannellini beans with their liquid, and the tinned tomatoes. Stir, adding a splash of water to loosen, if needed. Simmer for 30 minutes.
    8. Stir in the sweet potatoes along with most of the coriander leaves. Season to taste and top with the rest of the coriander leaves. Serve over cooked rice with some guacamole on the side, if you like.

Nutrition Facts : Calories 358 calories, FatContent 8.6 g fat, SaturatedFatContent 1.6 g saturated fat, ProteinContent 12.4 g protein, CarbohydrateContent 56.9 g carbohydrate, SugarContent 20.5 g sugar, SodiumContent 0.3 g salt, FiberContent 13.4 g fibre

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