HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


 

Cookbook

 

Roasted Sweet Potato Salad

6 Servings (1/2 cup each)

Roasted Sweet Potato Salad

Prep time: 15 minutes
Start to finish: 45 minutes

  • 4 medium sweet potatoes (about 1-1/2 lb),
              peeled and cut into 1-1/4-inch cubes
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons raspberry jelly or seedless jam
  • 1 teaspoon packed brown sugar
  • 2 tablespoons lemon juice
  • 1/4 teaspoon ground cinnamon
  • Dash of crushed red pepper

1. Adjust oven rack to middle position. Heat oven to 400 degrees F.

2. In large bowl, toss sweet potato cubes with butter and salt.

3. Spread sweet potatoes on cookie sheet and roast 20 minutes. Use pancake turner to turn potatoes over. Roast 10 to 15 minutes longer or until evenly browned and cooked through but not mushy. Remove from oven and transfer to large bowl.

4. Meanwhile, in 1-quart saucepan, heat oil, jam, brown sugar, lemon juice, cinnamon and red pepper to boiling, stirring until jam melts. Pour dressing over hot sweet potatoes and toss gently to coat. Cool slightly and serve warm.

1 Serving: Calories 180 (Calories from Fat 80); Total Fat 8g (Saturated Fat 2.5g; Trans Fat Og); Cholesterol lOmg; Sodium 230mg; Total Carbohydrate 24g (Dietary Fiber 2g; Sugars 15g); Protein Ig • % Daily Value: Vitamin A 230%; Vitamin C 15%; Calcium 2%; Iron 2% • Exchanges: 1-1/2 Other Carbohydrate, 1 Vegetable, 1-1/2 Fat • Carbohydrate Choices: 1-1/2

Why It Works: Concentrated Flavor of Jelly

For strong flavor, many chefs rely on the power of reduction. As stock, wine or fruit juice boils, the chemicals responsible for flavor are concentrated and sometimes altered to result in a very strong sauce. Most people don't keep reduced stock or wine in their pantry, yet they do have jelly. Jellies, jams and preserves all begin with fruit juice that is boiled until it achieves a thick, syrupy consistency. Good-quality jellies and preserves deliver a sweet, concentrated dose of fruit with no work.

 
Buy the Book  

from:
Betty Crocker Why It Works
Insider Secrets to Great Food

by Kevin Ryan and the Betty Crocker Editors
Wiley
Hardcover; 223 pages; US $24.95
ISBN: 0-471-75305-X
Recipe reprinted by permission.

 

Betty Crocker Why It Works

 

Cookbook Profile Archive

 
 

This page created October 2006


The Global Gourmet
The Global Gourmet®
Main Page

 

Easter
Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

Kitchen & Home
Markdowns

 
,