The 6 Varied Recipes to Prepare with Sweet Potatoes!

The 6 Varied Recipes to Prepare with Sweet Potatoes are ways to make your diet even healthier. In addition, the  Sweet Potato is one of the most nutritious foods in the world. The Sweet Potato is a complex carbohydrate with a low glycemic index, which means that its absorption is slower, releasing glucose into the bloodstream gradually and without stimulating the hormone too much. called insulin (responsible for increased hunger and fat accumulation). So, check out the 6 Varied Recipes to Prepare with Sweet Potatoes:Chicken Salad with Sweet Potato

INGREDIENTS :

PREPARATION MODE

  • Peel the potatoes and place in the steamer.
  • Let cool and set aside.
  • Then, cook the chicken breast in the pressure cooker for about 10 minutes, wait for the air to come out and shred.
  • Season to taste and set aside.
  • Then sanitize the arugula and place it in a bowl.
  • Add the slightly chopped Sweet Potato , the shredded chicken, the cherry tomatoes – previously washed and chopped – the oil, salt and chives to taste.
  • Serve immediately.

Turbined Oven OmeletINGREDIENTS:

  • 1 small sweet potato, peeled and cubed, cooked al dente
  • 1 small onion, thinly sliced
  • 3 eggs
  • 3 clear
  • Salt and black pepper to taste
  • 150g fresh light cheese, cubed
  • 2 tablespoons chopped parsley for sprinkling

PREPARATION MODE

  • In a non-stick skillet, sear the Sweet Potato and onion in a drizzle of olive oil and pour into a bowl with the eggs and whites, previously beaten with salt and pepper.
  • Spread the fresh cheese and bake in a medium oven, preheated, for 12 minutes or until firm and lightly browned.
  • Loosen the sides with a spatula and turn onto the serving plate. Sprinkle with parsley, cut into triangles and serve immediately.

Meat with Kale and Sweet Potato

INGREDIENTS:

PREPARATION MODE

  • In a pan, over medium heat, place the meat, 1/2 tablespoon of oil and fry until golden.
  • Season with salt and set aside.
  • In another pan, over medium heat, sauté the zucchini, onion and garlic in the remaining oil for 3 minutes.
  • Remove from pan and set aside.
  • In the same pan, over high heat, melt the butter and fry the potato.
  • In a medium refractory, distribute the zucchini, meat, ham, potato slices and cabbage.
  • Cover with aluminum foil and bake in a preheated oven for 15 minutes. serve.

Salmon with Macadamia Crust and Puree

INGREDIENTS:

  • salmon fillets
  • 1 cup dry white wine
  • 2 tablespoons of Olive Oil
  • 1 teaspoon of dried herbs
  • Salt and white pepper to taste
  • Olive oil to grease the mold
  • 1 and 1/2 cup of chopped macadamia nuts
  • 1 cup butter (softened)

Mashed potato:

  • 3 cups sweet potato (  boiled and mashed )
  • 1 cup of cream (milk)
  • 3 tablespoons of butter
  • salt to taste

PREPARATION MODE

  • In a bowl, place the salmon, wine, olive oil, fine herbs, salt and pepper. Let it rest in the fridge for 30 minutes.
  • Remove the salmon from the marinade and pat dry with absorbent paper.
  • Place in a greased form and set aside.
  • In the blender, beat the macadamia with the pulse button until it is lightly crushed.
  • Transfer to a bowl, mix in the butter until smooth.
  • Divide the mixture into 4 parts and place each portion over each piece of salmon, squeezing with your hands.
  • Bake in a preheated oven (180°C) for 30 minutes or until golden. Reserve.
  • For the puree, in a saucepan over medium heat, cook the potato, cream, butter and salt, stirring until smooth.
  • Serve with the fish.

Sweet Potato Pie

INGREDIENTS:

  • 1 cup (tea) wheat flour
  • 1/2 cup (tea) whole wheat flour
  • 1/4 cup (tea) of olive oil
  • 1/4 cup (tea) brown sugar

Filling:

  • 2 cups sweet potato (  boiled and squeezed )
  • 1/3 cup (tea) brown sugar
  • 1/2 teaspoon of salt
  • 1/3 cup (tea) light cream cheese
  • eggs
  • 2 tablespoons of cognac
  • 1 egg white
  • 3 tablespoons of brown sugar
  • 3 tablespoons of honey
  • 1 teaspoon of vanilla essence
  • 1/4 cup of chopped walnuts

PREPARATION METHOD: Pasta

  • Mix the flours, olive oil and brown sugar until it forms crumbs.
  • Add the water and mix until smooth.
  • Place the dough in a removable background shape and press with your fingers to line the bottom and side.
  • Prick holes with a fork in the bottom of the dough and bake for 20 minutes.
  • Let cool and set aside.

PREPARATION METHOD: Stuffing

  • Beat the potato, 1/3 cup (tea) of brown sugar, salt and cream cheese in a mixer.
  • Add the eggs and brandy and mix.
  • Pour over the dough.
  • In another bowl, beat the whites with 3 tablespoons of brown sugar, honey and vanilla for 2 minutes.
  • Pour over the Sweet Potato mixture , spread the walnuts on top and bake for 1h30.
  • Unmold after cooling and serve.

Crispy snacks

INGREDIENTS:

SAUCE

  • 1 pot (170g) of low-fat yogurt
  • 2 tablespoons of Olive Oil
  • 2 tablespoons of chopped parsley
  • garlic clove  minced
  • Pure juice of 1/2 lemon
  • Salt and pepper

Useful links: 

PREPARATION MODE

  • For the sauce, blend all ingredients in a blender for 1 minute.
  • Transfer to a gravy boat and keep in the fridge.
  • Wash the zucchini, manioc and sweet potato  and cut into thin and uniform slices.
  • Line the microwave plate with paper towels and place the sliced ​​vegetables next to each other on the paper.
  • Sprinkle with coarse salt, turn on high power for 2 minutes.
  • Remove, place in a non-stick form and take it to the preheated low oven for 5 minutes or until the vegetables are slightly golden and dry.
  • Remove, place on a platter and serve with the reserved sauce.

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