Why is that nearly every recipe you find that involves sweet potatoes requires you to either bake a pie or whip up a casserole? Those are good and all, but if you’re anything like me, then you like to switch things up. Want to try something a little out of the ordinary? Then you’re definitely going to want to check out these three amazing recipes that are sure to knock your socks off!
Curried Carrot, Sweet Potato and Ginger Soup
Serves 5
What you’ll need:
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- 2t canola oil
- 1/2 cup chopped shallots
- 3 cups (1/2-inch) cubed peeled sweet potato
- 1 1/2 cups (1/4-inch) sliced peeled carrots
- 1T grated ginger
- 2t curry powder
- 3 cups fat-free, less-sodium chicken broth
- 1/2T salt
Directions:
- Heat oil in a large saucepan over medium-high heat.
- Add shallots; sauté 3 minutes or until tender.
- Add potato, carrots, ginger, and curry; cook 2 minutes.
- Add broth; bring to a boil.
- Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.
- Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.
[This recipe originally appeared on AllRecipes.com]
Roasted Pumpkin and Sweet Potato Pilau
Serves 6
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What you’ll need:
- 2 cups (1/2-inch) cubed peeled fresh pumpkin (about 12 ounces)
- 1 1/2 cups (1/2-inch) cubed peeled sweet potato (about 1 medium)
- Cooking spray
- 2 teaspoons olive oil
- 1 cup diced onion (1 small) $
- 1/3 cup diced celery (about 1 rib)
- 2t minced garlic
- 4 cups fat-free, less-sodium chicken broth
- 1 cup brown rice
- 2t chopped fresh sage
- 1/2t freshly ground black pepper
- 1/4t salt
- 1 bay leaf
Directions:
- Preheat oven to 400°.
- Arrange pumpkin and sweet potato in an even layer on a jelly-roll pan coated with cooking spray. Bake at 400° for 35 minutes or until tender and just until vegetables begin to brown, stirring after 18 minutes. Remove from oven, and set aside.
- Heat oil in a large saucepan over medium-high heat. Add onion, celery, and garlic to pan; sauté 3 minutes or until onion is tender. Add broth and remaining ingredients to onion mixture, stirring to combine; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until rice is done and liquid is mostly absorbed. Remove from heat; discard bay leaf. Add pumpkin mixture; stir gently to combine.
[This recipe originally appeared on AllRecipes.com]
Smoked Chili Scalloped Sweet Potatoes
What you’ll need:
- 2 cups heavy cream
- 1 heaping tablespoon chipotle pepper puree
- 3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick
- Salt and freshly ground black pepper
Directions:
- Preheat oven to 375 degrees F.
- Whisk together cream and chipotle puree until smooth.
- In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.
- Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.
[This recipe originally appeared on FoodNetwork.com]
