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SERVING IDEAS FOR SWEETPOTATOES
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- Try sweetpotato slaw: blend shredded sweetpotatoes, chopped peanuts and raisins into your favorite slaw.
- Perfect complements to pork or poultry – cook equal amounts of sweetpotatoes, carrots and parsnips – rice together with cinnamon, nutmeg, butter and milk.
- Serve an imaginative appetizer – serve freshly made sweetpotato chips with a sweet’n sour dipping sauce or a remoulade sauce.
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- Add innovation to your baked or sautéed sweetpotatoes – try toppings of pineapple chunks, mandarin oranges, toasted coconut, toasted almonds, dried cranberries and maple syrup.
- Invigorate the breakfast menu – serve hashed brown sweetpotatoes.
- Create a new potato salad – combine sweetpotatoes, apples, raisins and walnuts in a creamy pineapple-ginger dressing.
- Garnish beef or lamb with deep fried juliennes of sweetpotato.
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- Use sweetpotatoes in a chicken stew recipe instead of white potatoes. Chunks of sweetpotatoes can be added to chili.
- As an accompaniment to grilled poultry, sauté sliced sweetpotatoes and plantains flavored with cinnamon, honey and a touch of vanilla.
- Swirl sautéed mushrooms and onions into cooked whipped sweetpotatoes.
- Citrus adds a refreshing lift to
sweetpotatoes: try lemon, orange or lime.
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- In a skillet, melt apply jelly, ground cinnamon, and salt. Add cooked, sliced sweetpotatoes. Simmer, stirring occasionally, until sweetpotatoes are heated and glazed.
- Try Greek baked stuffed sweetpotatoes with a blend of fresh spinach, green onions, yogurt, black olives, feta and spices.
- Include sweetpotatoes in an Oriental stir-fry of plump shrimp, snow peas, bok choy, garlic, ginger, sesame oil and soy sauce.
- For a Polynesian delight top sautéed sweetpotato chunks with a zesty pineapple coulis.
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