[Bethie] 2 More Sweet Potato Recipes

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* Exported from MasterCook *

 

Hazelnut Stuffed Sweet Potato

 

Recipe By : Natural Land

Serving Size : 6 Preparation Time :0:00

Categories : Vegetables Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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6 medium sweet potatoes

1 apple -- cored and chopped

1/3 cup apple juice

OR apple cider

1/4 cup currants

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 cup plain soy milk

OR plain nonfat milk

6 tablespoons hazelnuts -- chopped

 

Preheat oven to 375°F.

 

Wash sweet potatoes, wrap in foil and bake until tender, about 1 hour. Remove

from oven and set aside until cool enough to handle. In a medium skillet over

medium high heat, cook apple in apple juice until softened, about 4 minutes.

Stir in currants, cinnamon and nutmeg. Cover and set aside.

 

Cut a thin slice off the top of each sweet potato and scoop out most of the

flesh into a large mixing bowl, leaving about 1/2-inch of flesh on the insides

of the skins. Place potato shells in a baking pan and set aside.

 

Add apple mixture and milk to sweet potatoes and mix well to combine. Fill

shells with potato stuffing and sprinkle the top of each with 1 tablespoon

chopped hazelnuts. Bake for 20 minutes or until hot.

 

 

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NOTES : This recipe is brought to you via the courtesy of the Natural Land

website.

 

* Exported from MasterCook *

 

Parmesan Sweet Potatoes and Pasta with Pears and Peccorino

 

Recipe By : Natural Land

Serving Size : 2 Preparation Time :0:00

Categories : Pasta Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 medium sweet potatoes

2 tablespoons light brown sugar

2 teaspoons Canola oil

2 teaspoons butter

1 tablespoon water

2 tablespoons Parmesan cheese -- grated

6 ounces fresh spinach fettuccine

1/2 firm ripe pear, peeled -- cut into matchsticks

2 tablespoons Pecorino cheese -- shaved

1 tablespoon parsley -- chopped

 

Prick the sweet potatoes in several places, place on a paper towel, and

microwave until tender, 8 to 9 minutes, turning half-way through cooking time.

Let stand until cool enough to handle, then slip off skins. Put a large pot of

water on to boil .

 

Preheat broiler and spray, or lightly oil, a baking sheet. Cut potatoes

crosswise into 1/2-inch slices and place on prepared sheet.

 

In a small saucepan, combine sugar, oil, butter and water. Cook over medium

heat, stirring constantly, until sauce is smooth and bubbly, about 2 minutes.

Reserve about 2 tablespoons of sauce. Brush remaining sauce over potato slices,

sprinkle with Parmesan cheese and broil until slightly browned, 1 to 2 minutes.

 

Cook fettuccine according to package instructions, drain well, and toss with

reserved sauce. Mound pasta on serving plates, top with potato slices and

garnish with pear sticks and parsley.

 

 

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NOTES : This recipe is brought to you via the courtesy of the Natural Land

website.