Best Sweet And Sour Potatoes Recipes

BAKED SWEET POTATOES WITH SOUR CREAM AND BROWN SUGAR

Steps:

• Heat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil, and set aside. Rub potatoes with vegetable oil, and place on the prepared baking sheet. Bake in the oven until the potatoes can be easily pierced with a knife, 40 to 45 minutes.
• Slit potatoes open lengthwise, and sprinkle with salt and pepper. Top with a generous dollop of sour cream, sprinkle with dark-brown sugar, and serve immediately.

SALT-RUBBED SWEET POTATOES WITH SOUR CREAM AND CHIVES

Steps:

• Heat the oven to 400 degrees. Line a sheet pan with parchment paper. Use a fork to poke holes all over the flesh of the damp potatoes, then rub each one all over with 1/2 tablespoon salt.
• Bake for about 1 hour, until tender, then allow to cool slightly before brushing off excess salt and slicing each one lengthwise. Open up the sweet potato, use a fork to rough up its flesh, then dollop each with 1 tablespoon sour cream and sprinkle with 1 tablespoon chives. Garnish with black pepper.

SWEET-AND-SOUR BRISKET WITH SHALLOTS AND NEW POTATOES

Steps:

• Preheat oven to 300°F. Puree first 4 ingredients in blender until smooth. Heat 3 tablespoons oil in large wide ovenproof pot over medium-high heat. Add onions and whole shallots. Sauté until onions are deep golden and shallots begin to brown, about 20 minutes. Transfer shallots to small bowl; reserve. Add chicken broth to onions; bring to boil, scraping up browned bits. Pour onion mixture into large bowl. Add 2 tablespoons oil to same pot. Sprinkle brisket on all sides with salt and pepper. Add to pot and brown well, about 5 minutes per side. Turn brisket fat side up. Return onion mixture to pot. Add tomato puree and orange juice mixture. Bring to boil, stirring to blend sauce.
• Cover pot; bake brisket 2 hours. Add shallots and potatoes. Cover; bake 1 hour. Uncover; bake until brisket is tender, occasionally spooning sauce over, about 1 hour longer. Let rest 30 minutes. (Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled.)
• Scrape sauce off brisket. Transfer brisket to work surface; slice thinly across grain, trimming any fat, if desired. Overlap hot slices on platter or cold slices in 13x9x2-inch glass baking dish. Surround with shallots and potatoes. Rewarm sauce. Spoon some sauce over. Rewarm brisket, if necessary, in 350°F oven until heated through. Serve, passing remaining sauce separately.

SWEET POTATOES WITH SOUR CREAM AND PECANS

Steps:

• Heat oven to 350 degrees. If your coconut oil is solid, place it in a small saucepan over low heat. Let it melt, stirring with a wooden spoon. (No need to heat liquid coconut oil or olive oil.)
• Cut each sweet potato in half lengthwise, then slice each half lengthwise into 3 or 4 wedges, about 3/4-inch thick.
• Put the sweet potato wedges in a large bowl and add the coconut oil, garam masala, 3/4 teaspoon salt and the pinch of pepper, tossing everything so the potatoes are well coated.
• Spread the potatoes in an even layer on a large baking sheet. (Lining the pan with parchment paper will make clean up easier, but it's not necessary.) Roast, using tongs to carefully turn the potatoes after 30 minutes, until soft and caramelized, about 1 hour.
• While the sweet potatoes are roasting, make the lime sour cream: In a small bowl, whisk together sour cream, lime juice and a pinch of salt. Whisk in enough milk (by the teaspoon) to make a pourable sauce. It should be a bit thicker than heavy cream. Taste and add more salt and lime juice as needed. Set aside.
• Once the sweet potatoes are done but still hot on the baking sheet, sprinkle lime zest all over them. (Adding the zest to the hot potatoes brings out the lime flavor.)
• Using tongs or a large serving spoon, arrange sweet potatoes on serving platter. Drizzle the sour cream mixture all over the potatoes, and sprinkle toasted pecans on top. Squeeze more lime juice on top if you like. Serve hot or warm.

TWICE-BAKED SWEET POTATOES WITH CANDIED BACON BITS, MAPLE SOUR CREAM, AND CHIVES

Steps:

• Place sweet potatoes on a foil-lined baking sheet and put in room temperature oven. Set oven to 400°F and roast until tender, 50-60 minutes. Let sit until cool enough to handle. Slice potatoes in half lengthwise. Scoop out flesh from 8 halves, leaving a 1/4"-thick layer inside skins. Place potato halves on same foil-lined baking sheet. Scoop flesh from remaining 4 halves; discard skins. Mash flesh with a whisk; add eggs and butter; whisk until mixture is smooth and slightly fluffy. Spoon or pipe filling into reserved skins. DO AHEAD: Can be made 6 hours ahead. Cover and chill. Bake potatoes until the tops are lightly puffed and golden brown, 30-35 minutes (potatoes will take longer if they've been chilled). Top potatoes with Maple Sour Cream, Candied Bacon, and minced chives.
• Candied Bacon Bits: Cook bacon over medium heat until crisp and well rendered. Using slotted spoon, remove bacon from skillet and discard fat. Return bacon to skillet and add brown sugar and vinegar. Cook over low heat, stirring constantly until bacon is evenly coated. Transfer to plate in a single layer. Let bacon cool completely. Break up any chunks before serving.
• Maple Sour Cream: Combine ingredients in bowl. Adjust maple syrup to taste.

MASHED SWEET POTATOES AND CARROTS WITH SWEET-AND-SOUR WALNUTS

Steps:

• Preheat oven to 400°F. Bake potatoes until tender, about 45 minutes. Cool slightly; peel. Pass through ricer or food mill into large bowl.
• Melt 2 tablespoons butter in large pot over medium heat. Add carrots, 2 tablespoons water, and pinch of salt. Cover and bring to boil; reduce heat to medium and simmer until carrots are tender, stirring occasionally and adding more water by tablespoonfuls if dry, about 25 minutes. Add 1/4 cup butter. Use potato masher to mash carrots coarsely. Stir potatoes into carrots. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
• Stir honey and vinegar in small saucepan to blend. Add walnuts and boil until sauce is thick and syrupy, stirring occasionally, about 10 minutes. Cool slightly. Season with salt.
• Rewarm potato-carrot mixture over medium heat, stirring frequently. Transfer to bowl, spoon walnuts with syrup over, and serve.

SWEET AND SOUR TOPPED BAKED POTATOES

Steps:

• Bake potatoes at 400 degrees for one hour or until done.
• Meanwhile, in a large skillet, saute onion and green pepper for 5 minutes.
• Add 1 3/4 C pineapple juice and bring to a simmer.
• Stir in sugar, vinegar, soy sauce and Tabasco.
• Combine remaining 1/4 C pineapple juice and cornstarch, stirring well and adding to vegetables.
• Bring to a simmer, reduce heat, and cook for 5 minutes.
• Add chicken and carrots, and simmer until thoroughly heated.
• Split tops of potatoes; fluff insides with a fork and top with sweet and sour mixture.

SWEET AND SOUR NEW POTATOES

Steps:

• 1. Boil new potatoes in skins, drain off water and set aside. Saute onions in butter until transparent and golden. Add sugar, salt and flour to onions. Heat stirring constantly. Slowly add in milk while stirring and cook until thickened. Add in sour cream and vinegar. Bring just to a boil and remove from heat. Pour mixture over cooked potatoes and stir until well blended.

SWEET POTATOES WITH CURRIED BEEF, MUSHROOMS AND SOUR CREAM

Steps:

• Peel and roast sweet potatoes at 400°F for 45 minutes to an hour.
• Meanwhile, add a splash of olive oil to a fry pan with a heavy base on medium-high heat. Add ground beef, pinch of salt, mushrooms, and curry powder. Cook mixture until meat browns. Add water and ketchup. Cook and stir for an additional 2 minutes on medium heat. Don't let the mixture become too dry - you're looking for a thick sauce-like texture. Remove from heat and set aside.
• Cut open sweet potatoes. Spoon beef/mushroom mixture, a good dollop of sour cream, green onions, chili, and cilantro into each one.

SUSS-SAURES KARTOFFELGEMUSE (SWEET-AND-SOUR POTATOES)

Steps:

• Peel and cube potatoes.
• Add diced onion, salt, pepper, and sugar.
• Reserve in a covered bowl.
• In a small frypan, fry the bacon until crisp.
• Add the vinegar to the hot bacon and bring to a boil.
• Pour immediately over potato mixture, mix well.
• If too tart, add a little more sugar before serving.
• Cut endive or leaf lettuce, add to this it's very good.

SWEET AND SOUR POTATOES

Steps:

• 1. Preheat oven to 350-degrees Farenheit. Well-grease or spray with a non-stick cooking spray a 13-inch X 9-inch X 2-inch baking dish. Set aside.
• 2. Whisk eggs, milk, tabasco sauce, and sugar in a large bowl until well-blended. Add potatoes, apples, and cheese; thoroughly mix. Evenly spread mixture into prepared pan.
• 3. Bake, uncovered for 30-35 minutes or golden brown. Serve immediately and enjoy!

SWEET-AND-SOUR POTATOES

Steps:

• 1 Scrub the potatoes with a brush under cold running water. Peel them if desired. Cut the potatoes into halves or quarters if large. In a large skillet, cook the onion in the oil until tender and golden, about 10 minutes. 2 Stir in the potatoes, olives, capers, and salt and pepper to taste. Add 1 cup of water and bring to a simmer. Cook 15 minutes. 3 In a small bowl, stir together the vinegar and sugar, and add it to the skillet. Continue to cook until the potatoes are tender, about 5 minutes. Remove from the heat and let cool completely. Serve at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.