Hy-Vee Recipes: Sweet Potatoes - KWWL - Eastern Iowa Breaking News, Weather, Closings

Hy-Vee Recipes: Sweet Potatoes

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A fall chill is in the air and Thanksgiving is just around the corner, which means sweet potatoes are certainly abundant in the produce aisles. While sweet potatoes are certainly on everyone's table for Thanksgiving, their nutrition content makes them important all year long.

See the Health Benefits

These tasty spuds are loaded with more vitamin A and beta-carotene than carrots, which are eye-boosting nutrients. In addition, sweet potatoes offer a nutritional punch with a significant source of vitamins C and E and are full of fiber, low in sodium and virtually fat-free. Stephanie will share with your viewers why sweet potatoes really are the taste of health.

All-Around Spud

While we typically think of sweet potatoes in a casserole with brown sugar, butter and marshmallows to boot; they can be cooked in a variety of ways. Their flavor is brought out best when baked, grilled or cooked in the microwave. They also work well when they are broiled, boiled, steamed and sautéed. Stephanie will inform viewers of this spud's versatility and provide tasty recipe ideas.

Perfect Potato Pairing

Whether you eat them alone or as part of a casserole, in a side dish, in a salad or as a dessert, sweet potatoes are the perfect accompaniment. They pair well with beef, pork, poultry and even fish. Stephanie will provide your audience with enticing recipe ideas that will accompany your favorite fall meals.

Roasted Chicken & Vegetables

Serves 4

All you need

2 tbsp Grand Selections olive oil

1 tbsp Hy-Vee chicken grill seasoning

4 (3 oz each) boneless, skinless chicken breasts

1 pound Hy-Vee russet potatoes, scrubbed and cut into 1-inch cubes

1 pound sweet potatoes, peeled and cut into 1-inch cubes

1 green bell pepper, seeded and cut into large chunks

All you do

1. Preheat oven to 425 degrees. Whisk together olive oil and grill seasoning in a small bowl.

2. Place chicken breasts in an ungreased 9-by-13-inch baking pan. Place potatoes, sweet potatoes and green peppers around the chicken breasts. Pour the olive oil mixture evenly over the chicken and vegetables.

3. Bake for 45 to 60 minutes or until internal temperature of chicken reaches 165 degrees and the potatoes are tender.

Source: www.hy-vee.com

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Quick Sweet Potato Banana Bread

Serves 16

All you need

1 box (13.9 oz) Betty Crocker TM banana quick bread mix

1 cup peeled, cooked, mashed sweet potato

½ cup Hy-Vee skim milk

3 Hy-Vee large eggs

All you do

1. Preheat oven to 350 degrees.

2. In a medium mixing bowl, stir together bread mix, sweet potato, milk and eggs until blended. Pour into a greased 9-by-5-inch loaf pan.

3. Bake 45 to 55 minutes, or until toothpick inserted in center of loaf comes out clean.

4. Cook 15 minutes before removing from pan. Cool completely.

Source: www.hy-vee.com

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Sweet & White Potato Salad

Serves 10 (Serving Size: ½ cup)

All you need

¾ pound new potatoes (about 9), quartered

¾ pound sweet potatoes (about 1 large), peeled, cut into 1-inch chunks

½ cup Kraft Mayo with Olive Oil Reduced Fat Mayonnaise

1 tablespoon Grey Poupon Harvest Coarse Ground Mustard

1 tablespoon Hy-Vee honey

¼ teaspoon ground red pepper

6 slices Hy-Vee turkey bacon, cooked, crumbled

2 green onions, sliced

All you do

1. Bring 1-½ quart water to boil in a large saucepan. Add new potatoes; cook 3 minutes. Add sweet potatoes; cook 10 minutes or until all potatoes are tender. Drain potatoes; place in a large bowl.

2. Mix mayonnaise, mustard, honey and pepper. Add to potatoes with remaining ingredients; mix lightly.

3. Refrigerate 1 hour.

Source: Adapted from www.kraftrecipes.com

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Sweet Potato-Apple Hummus

Serves 20 (2 tablespoons each)

All you need

2 medium (about 10 oz) cooked, peeled sweet potatoes*

1 (15 oz) can cannellini beans

3 tablespoons apple juice

1 tablespoon olive oil

1 tbsp almond butter

2 tablespoons brown sugar

2 tablespoons maple syrup

1 teaspoon cinnamon

1 teaspoon allspice

¼ teaspoon salt

2 apples, peeled and chopped

½ cup sliced almonds

All you do

1. In a medium bowl, lightly mash sweet potato with a fork.

2. In a food processor, blend together the sweet potato and beans. Pulse until smooth.

3. Add to sweet potato mixture in the food processor the apple juice, oil, almond butter, brown sugar, maple syrup, cinnamon, allspice and salt. Mix on low speed until well blended. Stir in apple.

4. Transfer to a serving dish. Top with almonds. Refrigerate until serving. Serve with pita chips, vanilla wafers, sliced apples or sliced pears.

*Cooked sweet potatoes microwave directions: Scrub 2 (6-to-8-ounce each) sweet potatoes. Pat dry and prick. Do not rub with shortening, margarine or butter. On a plate, arrange potatoes spoke fashion. Micro-cook, uncovered, on 100% power (high) till tender. Allow 7 to 9 minutes for 2 potatoes, rearranging and turning potatoes over once. Let stand 10 minutes or until cool. Skin will peel off easily using a small knife.

Source: www.hy-vee.com

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