Best 8 Sweet And White Potatoes With Cilantro Cream Recipes

SWEET POTATOES WITH YOGURT AND CILANTRO-CHILE SAUCE

Steps:

• Heat the oven to 350 degrees.
• In a large bowl, combine 1/4 cup oil, the honey, juice from 1 lime, a large pinch of salt and pepper to taste, and toss with potato wedges. Spread in an even layer on a rimmed baking sheet, bake until tender and lightly browned in spots, 45 to 55 minutes. Sprinkle with additional salt to taste.
• Meanwhile, in a food processor, pulse to combine 1/3 cup oil, the cilantro, chiles, garlic, almonds, juice from remaining lime, vinegar and a large pinch of salt, until it forms a chunky purée. Taste and add more salt if needed.
• Spoon the sauce over the potatoes, dollop with some yogurt, drizzle with oil, and serve with any remaining yogurt on the side.

MASHED JALAPENO-CILANTRO SWEET POTATOES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Bake the sweet potatoes in the preheated oven until tender, 45 minutes to 1 hour. Once tender, peel, and place into a mixing bowl. While the potatoes are baking, place the jalapeno pepper in the oven, and bake until the skin loosens, about 20 minutes. Peel, mince, and place into the bowl with the potatoes. Add the softened butter, orange juice, and cilantro; mix with an electric mixer until smooth and creamy. Season to taste with salt and pepper, then transfer to a 1 quart baking dish. Drizzle with the melted butter and sprinkle with the walnut pieces.
• Bake in the preheated oven until hot in the center, about 20 minutes.

GRILLED SWEET POTATOES WITH BBQ BAKED BEANS AND CILANTRO CREAM

Steps:

• Preheat the grill to medium heat.
• Wrap the sweet potatoes in Reynolds Wrap® Aluminum Foil individually so they are completely covered. Place them onto the grill, cover and cook for 45 minutes to 1 hour. You want the potatoes to feel very soft inside the foil. When they are done, remove them from the grill and keep them in the foil until ready to assemble and serve.
• Make the beans while the potatoes are baking. Heat oil in a medium-sized pan over medium heat. Add the onions and cook for 7 to 10 minutes until soft and starting to brown. Add the garlic and cook for another 2 minutes. Then add the beans and BBQ sauce. Stir to combine the ingredients, bring the heat to low and continue cooking for another couple of minutes to heat all of the ingredients.
• Make the cilantro cream. Place the yogurt, shallots, salt and lemon juice into a food processor and pulse several times until smooth. Add in the cilantro leaves and pulse a couple of times just until they are chopped and incorporated.
• Assemble the potatoes. Cut a slit down the center lengthwise of the potato and gently pull the sides apart just enough to create a well for the beans. Then add a couple spoonfuls of the BBQ beans and finish with a drizzle of the cilantro cream. Garnish with some roughly chopped cilantro leaves.

CILANTRO POTATOES

Steps:

• In a large cast-iron or other heavy skillet, cook cilantro and garlic in oil over medium heat for 1 minute. Add the potatoes; cook and stir until tender and lightly browned, 20-25 minutes. Drain. Sprinkle with salt.

GRILLED SWEET POTATOES WITH LIME AND CILANTRO

Steps:

• Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.
• Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.
• Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.

LIME CILANTRO SWEET POTATOES

Steps:

• Put oven rack in lower third of oven and preheat oven to 425°F.
• Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.

SPICED SWEET POTATO FRIES WITH CHILI-CILANTRO CREAM

Steps:

• Heat oven to 425 degrees. Toss the sweet potatoes and olive oil in a large bowl.
• Combine the salt, cumin, chili powder, paprika, pepper and cayenne in a small bowl. Add to the potatoes and toss to coat.
• Arrange the potatoes in one layer on a large baking sheet. Bake on the lowest rack of the oven until the undersides are browned, 12 to 15 minutes. Turn the potatoes with a spatula and bake for 10 more minutes.
• While the potatoes are cooking, make the sour cream sauce. Combine all the ingredients except the cilantro in a medium bowl and whisk together. Stir in the cilantro.
• Remove the potatoes from the oven and cool for a few minutes. Serve with the sour cream.

NEW POTATOES WITH GARLIC AND CILANTRO

Steps:

• Place potatoes in a saucepan, cover with cold water. Bring to a boil and cook until just tender, 8-10 minutes. Drain.
• In same saucepan, melt butter and cook garlic for 2-3 minutes. Add potatoes, seasoned salt and cilanto, toss to coat.
• You can serve at this point, or sometimes I spray some olive oil on the tops of the potatoes, throw it all in a baking dish and broil until the tops are nice and brown. Either way, it's good!