Best Outta Sight Sweet Potato Turnovers Recipes

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SEASONED SWEET POTATO PUREE



Seasoned Sweet Potato Puree image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

4 cups chicken stock
2 tablespoons brown sugar
2 tablespoons sea salt, plus more for seasoning
1 tablespoon freshly cracked black pepper, plus more for seasoning
1 pinch grated nutmeg
1/2 teaspoon almond extract
3 sweet potatoes
3 tablespoons heavy cream
1 lemon, juiced\

Steps:

  • In a medium saucepan add chicken stock, brown sugar, 2 tablespoons sea salt, 1 tablespoon cracked black pepper, a pinch of nutmeg, and almond extract. Stir mixture and bring to a boil.
  • Meanwhile, peel sweet potatoes and cut into medium-sized cubes. Add to the chicken stock and cook for 15 to 20 minutes until soft.
  • Once potatoes are soft, place potatoes in a food processor. Reserve the liquid and set aside. Add heavy cream and lemon juice and blend until smooth. If too dry, add reserved potato liquid. Season with salt and pepper, to taste, and serve.

SWEET POTATO TURNOVERS WITH SWEET KRAUT



Sweet Potato Turnovers with Sweet Kraut image

Provided by Rich Landau

Categories     Vegetable     Dessert     Bake     Vegetarian     Sweet Potato/Yam     Fall     Chill     Vegan     Cabbage     Advance Prep Required     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 6

Number Of Ingredients 23

Sweet Potato Filling
1 large sweet potato, peeled and chopped into 1-inch chunks
1/2 cup packed light brown sugar
3 tablespoons vegan butter
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon salt
Sweet Kraut
1 tablespoon olive oil
2 cups thinly sliced red cabbage (approximately 1/4 head, outer leaves and stem removed)
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Pinch of ground allspice
Pinch of ground cloves
1 cup sweet Riesling
Turnover Crust
1 cup all-purpose flour, plus more for dusting
1 tablespoon vegan butter, cold
1 tablespoon vegan shortening, cold
2 tablespoons granulated sugar
1 tablespoon olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice

Steps:

  • 1. To make the sweet potato filling, bring a medium pot of salted water to a boil over high heat. Boil the sweet potato chunks just until tender, about 10 minutes.
  • 2. Drain the potatoes, reserving 1/4 cup of the cooking water.
  • 3. Transfer the hot potatoes and reserved cooking water, the brown sugar, vegan butter, vanilla, and salt to a medium bowl. Beat with a hand mixer until totally smooth, then set aside to fully cool.
  • 4. Meanwhile, make the sweet kraut. Heat the oil in a medium sauté pan over medium heat. Add the cabbage and allow it to start to sear for about 3 minutes, then add the brown sugar and spices. Let the sugar start to melt with the cabbage juice for another 3 minutes, then add the Riesling. Allow the cabbage to cook down and steam itself for another 8 to 10 minutes. The cabbage will now be dark pink instead of purple. Remove the pan from the heat and let it cool fully.
  • 5. While the potatoes and kraut are cooling, make the turnover crust. Pulse together the flour, vegan butter, and vegan shortening until it looks chunky and sandy. Add the sugar, olive oil, cinnamon, salt, and allspice and pulse again. While pulsing, slowly drizzle in 2 to 3 tablespoons cold water, little by little-just until a loose dough ball is formed and spins around the bowl of the food processor. Wrap the dough in plastic wrap and refrigerate for at least 10 minutes or up to 2 days.
  • 6. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
  • 7. On a work surface dusted with flour, roll out the dough to 1/4 inch thick. Use a 4-inch-wide circle cutter to stamp out the turnover shells. Place 1 heaping tablespoon of the sweet potato filling in the center of each dough circle. Bring the edges of the circle together, forming a half circle, and pinch them together tightly. Use a fork to crimp the edges of the seal. Arrange the turnovers on the prepared sheet pan.
  • 8. Bake the turnovers until golden brown, 10 to 12 minutes. Remove from the oven and allow to cool slightly. Arrange on serving dishes with the sweet kraut and serve.

LOADED SWEET POTATO NACHOS



Loaded Sweet Potato Nachos image

Provided by Aaron McCargo Jr.

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

Canola oil, for frying
2 large sweet potatoes, thinly sliced on a mandoline
Salt and freshly ground black pepper
2 tablespoons grapeseed oil
1 1/2 pounds ground beef
1 onion, diced
1 tablespoon minced garlic
1 tablespoon tomato paste
3 chipotles, minced
1 1/2 cups, favorite BBQ sauce, plus some for drizzling
2 cups grated smoked Gouda
3 red jalapenos, sliced
1 bunch scallions, sliced

Steps:

  • Preheat the oven to broil. Preheat a deep-fryer or heavy-bottomed pot, with enough canola oil to come halfway up the sides of the pot, to 325 degrees F.
  • Working in batches, deep-fry the sweet potatoes until crisp, about 5 to 7 minutes. Remove from fryer to a paper towel lined platter and season with salt and pepper, to taste. Set aside.
  • Add the grapeseed oil to a large saute pan over medium-high heat. Add meat and brown it until almost cooked through, about for 3 to 4 minutes. Add the onion and garlic and cook until softened, about 2 to 3 minutes. Add the tomato paste, chipotles, and salt and pepper, to taste. Stir several times to incorporate. Add the BBQ sauce, bring to a simmer and cook for an additional 5 to 6 minutes. Remove from the heat.
  • To assemble nachos:
  • Using 2 oven-proof platters, lay some sweet potato chips on each platter. Top the potatoes with some meat, cheese, and jalapenos. Repeat the layers with the remaining ingredients, except for a handful of jalapenos. Broil until the cheese melts, about 3 to 4 minutes. Remove the platters from the broiler and top them with the remaining jalapenos, a drizzle of BBQ sauce and the scallions. Serve.

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