Best Mexican Sweet Potatoes Recipes

PAN ROASTED VENISON WITH SPICY CRANBERRY MEXICAN CINNAMON SAUCE WITH WHIPPED SWEET POTATOES

Pan Roasted Venison with Spicy Cranberry Mexican Cinnamon Sauce with Whipped Sweet Potatoes image

Provided by Bobby Flay

Number Of Ingredients 24

Ingredients

1/2 cup gin
2 cups port
6 sprigs fresh thyme
6 juniper berries
4 venison steaks, 6 ounces each
Salt and freshly ground pepper
3 tablespoons olive oil
2 tablespoons unsalted butter
1 onion, peeled and finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 cup port wine
1/4 teaspoon Mexican cinnamon
1/4 teaspoon allspice
1/2 cup cranberry juice
2 cups chicken stock
2 tablespoons cold unsalted butter
1/4 cup fresh or frozen cranberries, coarsely chopped
Salt and freshly ground pepper
4 large sweet potatoes, peeled, cut into large cubes and cooked until soft
1 stick unsalted butter
1 teaspoon chipotle puree
2 tablespoons maple syrup
Salt and freshly ground pepper

Steps:

Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes. Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper to taste. Cook on one side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3-4 minutes.
Heat butter in a medium saucepan over medium-high heat. Add the onions, celery and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the spices, cranberry juice, and chicken stock. Strain the sauce and discard solids. Return to pan to heat, whisk in the cold butter, stir in cranberries, and heat through. Season with salt and pepper to taste.
In a bowl mash potatoes with rest of ingredients.

SLOW COOKER MEXICAN PORK STEW WITH SWEET POTATOES

Slow Cooker Mexican Pork Stew with Sweet Potatoes image

Quick and easy slow cooker Mexican pork stew recipe.

Provided by Stephanie Patterson

Categories Soups, Stews and Chili Recipes Stews Pork

Time 6h15m

Yield 4

Number Of Ingredients 10

Ingredients

1 (1 pound) lean boneless pork loin roast, cut into chunks
2 medium sweet potatoes, peeled and cubed
1 medium red onion, chopped
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup diced green chiles
½ cup chicken broth
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon lime juice

Steps:

Place pork, sweet potatoes, onion, tomatoes, chiles, chicken broth, cumin, salt, and pepper into the bottom of a slow cooker.
Cover and cook on Low for 6 to 7 hours. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C). Add lime juice and stir well before serving.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 33.7 g, Cholesterol 55.2 mg, Fat 6.7 g, Fiber 5.2 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 1213.8 mg, Sugar 9.7 g

GRILLED LAMB LOIN CHOP WITH ROASTED MUSTARD/SAGE SWEET POTATOES, MEXICAN MINT MARIGOLD PESTO AND WARM GOAT CHEESE SAUCE

Grilled Lamb Loin Chop with Roasted Mustard/Sage Sweet Potatoes, Mexican Mint Marigold Pesto and Warm Goat Cheese Sauce image

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 tablespoon olive oil
3 tablespoons Dijon mustard
2 tablespoons maple syrup
1 tablespoon minced fresh sage leaves
1/4 teaspoon salt
1/8 teaspoon pepper
2 small sweet potatoes, peeled, cut into 1/4-inch thick disks
Cooking spray
1/4 cup Mexican mint marigold (or tarragon), packed
2 cloves minced garlic
1 tablespoon grated Parmesan
2 tablespoons chopped pecans
1/4 cup chicken stock or water
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 tablespoons chevre (goat cheese)
4 tablespoons fat-free half-and-half
4 (5 to 6-ounce) lamb loin chops
Salt
Pepper

Steps:

Sweet Potatoes:
Preheat the oven to 365 degrees F.
Combine the first 6 ingredients. Toss with the sweet potatoes. Place the sweet potatoes in a single layer on a sprayed baking sheet. Roast for 20 to 25 minutes until beginning to brown.
Pesto:
Combine all ingredients in a food processor or blender and puree.
Goat Cheese Sauce:
Combine the goat cheese and half-and-half in a small saucepan and heat over low heat until goat cheese is melted and sauce is warm.
Lamb:
Preheat a grill or grill pan over high heat.
Season the lamb with the salt and pepper. Grill to desired doneness, about 3 minutes per side for medium rare.
To serve, divide the sweet potatoes onto 4 plates, loosely stacking them towards the center. Position a lamb chop on each stack. Drizzle pesto around the potatoes. Spoon goat cheese sauce over lamb.

MEXICAN STUFFED SWEET POTATOES

Mexican Stuffed Sweet Potatoes image

These Mexican stuffed sweet potatoes are a favorite dinner recipe! Stuffed with tender chicken and topped with a quick guacamole, they're so healthy and insanely full of flavor. Whole30 and paleo

Provided by cania sylvia @bebasbas

Categories Other Main Dishes

Number Of Ingredients 6

Ingredients

4 medium sweet potatoes
1 1/2 cups water
2 chicken breasts
1 10-oz. can tomatoes with green chiles, undrained, any variety
1 tablespoon taco seasoning
read more - go to my site below

Steps:

See Notes for sweet potato and chicken cooking instructions if you do not have an Instant Pot. You can also bake your sweet potatoes in the oven while you cook the chicken in the Instant Pot to save time if you like Cook your sweet potatoes: Prick sweet potatoes all over with a fork. Place steaming trivet in bottom of Instant Pot pot then pour 1 1/2 cups water in the pot. Place sweet potatoes on trivet then secure the lid and cook on Manual, high pressure for 16 minutes. Quick release pressure and remove sweet potatoes from trivet. Set aside. Discard steaming water and rinse cooking pot
Read more : https://www.needtaste.com/2020/01/mexican-stuffed-sweet-potatoes.html

MEXICAN SWEET POTATOES RECIPE - (4.5/5)

Mexican Sweet Potatoes Recipe - (4.5/5) image

Provided by á-4010

Number Of Ingredients 11

Ingredients

3 medium sweet potatoes
1 can corn, rinsed and patted dry
1 can black beans, rinsed and drained
1 tablespoon butter
1/2 yellow onion, chopped
3 cans chipotle peppers in adobo sauce, minced or pureed
1 ounce light cream cheese
1/4 cup light sour cream
1 teaspoon salt (+ more to taste)
1/2 cup cilantro, roughly chopped
6 tablespoons cheese, shredded

Steps:

Preheat oven to 350 degrees fahrenheit. Bake the sweet potatoes for 45-60 minutes. While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans. Saute the onion in the butter over medium heat until soft and translucent. Set aside. Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better. Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro. Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.