Best Cuban Style Roasted Sweet Potatoes Recipes

Cuban Roasted Pork Tenderloin with Roasted Sweet Potatoes Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 17

PORK MASH:
2 cloves garlic, smashed
1/4 teaspoon kosher salt
2 tablespoon brown sugar
1 tablespoon light rum (optional)
Zest of 1 orange, minced
1/2 teaspoon each ground cumin and coriander
1 pork tenderloin (1 1/4-pounds) trimmed and seasoned with salt & black pepper
VEGETABLES
2 tablespoon olive oil, divided
1 tablespoon each light rum and fresh orange juice
1/2 teaspoon each salt, pepper and cumin
1 pound sweet potatoes, peeled and evenly cubed (about 2 large sweet potatoes)
1 large red onion, halved and each half cut into 6 wedges
NOTE: Don't cut the potatoes too large, because they will have a short roasting time
Fresh cilantro, chopped, optional garnish
Fresh lime wedges, optional garnish

Steps:

Preheat oven to 475°F. You will need an oven-proof skillet; I use my cast-iron skillet Pork: Mash garlic with 1/4 teaspoon salt to a paste. Add brown sugar, 1 tablespoon rum, zest, and 1/2 teaspoon each cumin and coriander; rub into pork. Vegetables: Combine 1 tablespoon oil, the rum and orange juice and toss with the salt, pepper and cumin. Toss with the sweet potatoes and onion. Set aside. Heat the remaining 1 tablespoon oil in a 10-inch cast iron skillet (if you don't own one, use a heavy bottomed oven proof skillet) over medium high. Sear pork on one side until browned. Flip the pork and arrange the sweet potatoes and onion around it. Transfer the skillet to the oven and cook until an instant read thermometer inserted into the thickest part of the pork registers 145F-150°F and sweet potatoes are fork-tender, 12 to 15 minutes. If desired, garnish the vegetables with some fresh cilantro. Let pork rest, then slice and serve. Tasting notes: I drizzled a little extra olive oil to the sweet potatoes in the last five minutes of roasting time, as they looked a bit dry. I also tossed them, a bit, for more even roasting. I added a squeeze of fresh lime to the pork, which added a little extra "zip" and some more Cuban flavors.

Cuban Boniatillo (sweet Potato Paste Dessert) image

Provided by Jellyqueen

Categories Dessert

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 lbs cuban white sweet potatoes
1 teaspoon salt
2 cups water
2 cups sugar
1 cinnamon stick (about 2 inches or longer)
1 lime peel, of no pith, just the green part, use a vegetable peeler
3 large egg yolks, lightly beaten
1/4 cup dry sherry (I donÂ't use this, instead, I use vanilla)
2 teaspoons vanilla (see above) (optional)
1 teaspoon cinnamon (optional)
ground cinnamon (to garnish)

Steps:

Place the cubed potatoes in a large saucepan, cover with water and add 1 teaspoon salt - boil until tender, about 20 minutes.
Drain potatoes and puree in a food processor or blender.
Combine the 2 cups water, 2 cups sugar, lime peel and cinnamon stick in a large heavy saucepan.
Cook until it reaches the soft-ball stage (250 degrees) on a candy thermometer - about 15 minutes - stir frequently.
Reduce heat to low, carefully add potatoes cook and stir until smooth - about 6 to 8 minutes.
Remove from heat and add the egg yolks and mix well.
Return to low heat for 2 to 3 minutes stirring constantly.
Remove from the heat mix in either the sherry or the vanilla (NOT BOTH) Note: I like to add 1 teaspoon of cinnamon here, but it's optional.
Allow the paste to cool at room temperature for about 10 to 15 minutes.
Transfer to a serving bowl or individual dishes and refrigerate for at least 2 hours.
Sprinkle with cinnamon and serve cold.

Nutrition Facts : Calories 318.3, Fat 1.7, SaturatedFat 0.6, Cholesterol 78.7, Sodium 343.6, Carbohydrate 68.3, Fiber 2.5, Sugar 53.8, Protein 2.4

Cuban Pork and Sweet Potato Stew image

Provided by whatwouldruthdo

Categories Pork

Time 4h20m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 15

1 lb lean pork loin, cut into 1-inch pieces
1 lb sweet potato, peeled and cut into 1/2-inch pieces
1 large green pepper, chopped
2 (10 ounce) cans rotel, undrained
1 (14 1/2 ounce) can black beans, drained & rinsed
2 medium garlic cloves, minced
1 small red onion, chopped
1/4 cup orange juice
3 medium green onions, diced
1 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh parsley, chopped

Steps:

Add pork, sweet potatoes, Rotel, green pepper, black beans, garlic, orange juice, green onions, red onion, salt, cumin and pepper to slow cooker; cover and cook on low setting for 6-8 hours or on high setting for about 4 hours.
Stir in lime juice, cilantro and parsley; cover slow cooker and cook for 10 minutes more.