Best Sweet Potato Jam Recipes

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SWEET POTATO-GREEN ONION PANCAKES WITH POACHED EGGS, HOLIDAY HAM AND PEPPER JAM



Sweet Potato-Green Onion Pancakes with Poached Eggs, Holiday Ham and Pepper Jam image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1 large sweet potato, peeled and coarsely grated
2 large eggs, lightly beaten
1/2 small Spanish onion, finely grated
1 tablespoon all-purpose flour
2 green onions (dark green and light green parts only), thinly sliced
Unsalted butter, for frying
Canola oil, for frying
3 tablespoons distilled white vinegar
4 large eggs
1/2 cup pepper jelly
8 ounces glazed baked ham, thinly sliced

Steps:

  • For the pancakes: Combine 4 cups cold water and 1 tablespoon kosher salt in a large bowl and stir until the salt dissolves. Stir in the sweet potato and let sit for 15 minutes. Drain, then dump onto a large piece of cheesecloth and wring out as much water as possible.
  • Preheat the oven to 375 degrees F. Whisk together the eggs, onion and some pepper in a large bowl. Add the sweet potato and flour, and mix until combined. Fold in the green onions.
  • Heat a few tablespoons each of butter and oil until shimmering in a large nonstick skillet over medium heat. Using a scant 1/4 cup per pancake, add the sweet potato mixture to the pan, leaving some space in between. Flatten slightly and cook until golden brown on both sides, about 3 minutes per side. Drain on paper towels, then transfer the pancakes to a baking sheet and place in the oven for 5 minutes to finish cooking.
  • For the eggs: Fill a high-sided skillet halfway with water and bring to a boil over medium-high heat; add the vinegar. Line a plate with paper towels. Break each egg into a little ramekin or cup.
  • One at a time, slip the eggs into the water, leaving space between them; adjust the heat to a bare simmer. Cook until the whites are set and the yolks still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to paper towels to blot off the water.
  • To serve: Put the pancakes on a serving platter. Top 4 of them with a smear of pepper jelly, a few slices of ham and a poached egg. Season with salt and pepper. Top with another pancake to make sandwiches (see Cook's Note).

APPLE CIDER GLAZED "DOUBLE CUT" PORK CHOP WITH SWEET POTATO HASH, TOMATO JAM AND SOUTHERN GREENS



Apple Cider Glazed

Provided by Food Network

Number Of Ingredients 29

Four 14-ounce pork chops
Marinade, recipe follows
1 cup Apple Cider Glaze, recipe follows
3 cups Sweet Potato Hash, recipe follows
Salt and pepper, to taste
4 rosemary sprigs
2 ounces bourbon
2 ounces Worcestershire
1 handful juniper berries, crushed
Freshly crushed black pepper
Pinch of rosemary, thyme, sage, chopped
1/4 cup olive oil
2 tablespoons honey
1 cup brown sugar
3 cups apple cider
1/2 cup cider vinegar
1 clove garlic, minced
1 sprig fresh thyme
1 sprig fresh sage
1 teaspoon ground black pepper
1/2 cup yellow onion, diced
1 clove garlic, minced fine
2 tablespoons olive oil
1 cup andouille sausage, diced
2 whole sweet potatoes, peeled and diced 1/4 by 1/4-inch
1 cup chicken stock
3 tablespoons heavy cream
1 teaspoon salt
1/2 teaspoon black pepper, finely ground

Steps:

  • Marinate the pork chops for 2 to 3 hours. In the meantime make the hash and glaze.
  • Preheat grill to medium. Remove the chops from the marinade and wipe off any excess marinade. Grill chops, basting with Cider Glaze until desired temperature. Medium temperature is 15 to 18 minutes. Present chops with a base of Sweet Potato Hash with pork chop placed on top and garnish with a rosemary sprig.
  • Mix ingredients together.
  • Caramelize the honey and brown sugar in a pan over medium heat, stirring constantly. Combine the apple cider, vinegar and garlic and add to sugar, bring to boil over high heat. Lower the heat to medium and simmer for 30 minutes. Strain into a small saucepan and add thyme, sage, and pepper and cook over medium heat for 15 minutes. Remove herbs and reserve for pork chops.
  • Saute onions and garlic in the olive oil over medium heat in saucepan until translucent. Add andouille sausage and stir well to combine. Once some of the fat begins to render from the sausage and the diced sweet potato and cook for stirring frequently for 10 minutes. Add chicken stock until evaporated then add cream and reduce until liquid is absorbed. Season with salt and pepper and keep warm.

CAJUN CUTLETS WITH SWEET POTATO MASH AND TOMATO CHILLI JAM



Cajun Cutlets With Sweet Potato Mash and Tomato Chilli Jam image

Proof that low fat and low cholesterol can be delicious! Lamb is horribly expensive in Australia at the moment, so I just use whatever cut is cheapest at the supermarket that week! Easy to make and looks great; taken from the best Aussie food magazine, Super Food Ideas.

Provided by currybunny

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

8 lamb cutlets, trimmed of all visible fat
2 -3 tablespoons cajun seasoning
2 sweet potatoes, peeled and chopped (kumera)
2 tablespoons margarine
2 garlic cloves, crushed
1 red onion, chopped
2 garlic cloves, crushed
6 tomatoes, chopped
1/4 cup red wine vinegar
1/4 cup brown sugar
1 red chili pepper, chopped
salt and pepper

Steps:

  • Sprinkle lamb on both sides with Cajun seasoning, set aside.
  • Make tomato chilli jam: Spray a hot pan with olive oil, saute onion and garlic until onion is tender.
  • Add tomatoes, vinegar, sugar, chilli and seasonings; bring to the boil then reduce heat and simmer, stirring occasionally, for 15-20 minutes or until liquid evaporates and mixture is pulpy. Set aside.
  • While chilli jam simmers, cook kumera in boiling water for 15 minutes or until tender.
  • Drain well, mash with margarine and garlic.
  • Grill lamb for 2-3 minutes each side, or until cooked to taste.
  • Serve on a bed of kumera mash, topped with rocket or other lettuce.
  • Accompany with jam.

SWEET POTATO JAM



Sweet Potato Jam image

I have not made (or tasted) this-yet. I usually do not post a recipe that I haven't made or tried, but I am posting this because a few others members were interested in it. Prep and cooking time are guesses. This recipe came from a website...don't remember the name of it-sorry. ----IMPORTANT: PLEASE NOTE----This jam is rather perishable, so it is best to store even the sealed jars in the refrigerator. Once opened, the jam should be served within 4 to 5 days.----

Provided by kdp4640

Categories     Free Of...

Time 1h

Yield 4 half pints

Number Of Ingredients 8

1 lemon
4 whole cloves
4 cups water
1 1/2 lbs sweet potatoes, peeled and finely diced
2 cups sugar
1 cinnamon stick, 3 inches long
1/2 vanilla bean, cut in half lengthwise
1/4 teaspoon freshly grated nutmeg

Steps:

  • Remove 4 strips lemon zest from lemon-if you don't have a zester, you can use a vegetable peeler.
  • Tie lemon zest and cloves in a small piece of cheesecloth.
  • Squeeze the juice from the lemon into a large saucepan.
  • Remove any lemon seeds.
  • Add 4 cups water to saucepan.
  • Add sweet potatoes to lemon water in saucepan.
  • Add sugar, cheessecloth and contents, cinnamon stick, vanilla bean, and nutmeg.
  • Bring mixture to a boil.
  • Reduce heat and simmer until thick and jam like, about 30 minutes.
  • Using a spoon, skim off any foam that may rise to the surface as the jam cooks.
  • Remove from heat.
  • The potatoes should be soft enough to fall apart on their own, but if they don't, mash them with the back of a wooden spoon.
  • Remove and discard cheesecloth and contents.
  • You may leave the vanilla bean and cinnamon stick in the jam if you prefer, if not-remove them.
  • Ladle jam into hot, clean jars---filling to 1/4 to 1/8 inch from the top.
  • Wipe rim of jar clean.
  • Place canning lids that have been preheated in hot water on jars and tighten rings as tight as possible.
  • Process in water bath canner for 10 minutes. If you prefer not to process it, store in refrigerator and use within 10 to 14 days.
  • ~~IMPORTANT: PLEASE NOTE~~This jam is rather perishable, so it is best to store even the sealed jars in the refrigerator. Once opened, the jam should be served within 4 to 5 days.~~.

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