PERFECT ROASTED SWEET POTATOES
Roasted sweet potatoes are truly delicious, and so easy to make! This healthy recipe will become your new favorite side dish. Recipe yields 4 side servings.
Provided by Cookie and Kate
Categories Side dish
Time 40m
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Either scrub the sweet potatoes clean and pat dry, or peel them (I generally peel mine). To slice, use a sharp chef's knife to cut them into 1-inch thick rounds. Then, cut up each round to make 1-inch cubes. The "cubes" won't be perfectly even, but that's ok.
- Place the sweet potatoes on the prepared baking sheet. Drizzle the olive oil on top. If using, sprinkle the chili pepper or several twists of freshly ground black pepper on top, followed by the salt. Toss until the sweet potatoes are all evenly coated in oil, and arrange them in a single layer.
- Bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges. Serve while warm. Leftover sweet potatoes will keep in the refrigerator, covered, for about 4 days. Gently reheat in the microwave or oven if desired.
Nutrition Facts : ServingSize 1 side portion, Calories 255 calories, Sugar 9.5 g, Sodium 270.1 mg, Fat 7.1 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 45.6 g, Fiber 6.8 g, Protein 3.6 g, Cholesterol 0 mg
30 MINUTE SESAME ROASTED SWEET POTATOES
30-Minute Sesame Roasted Sweet Potatoes - healthy, vibrant, and super easy to make! Topped with tahini, sesame oil, cilantro, and sesame seeds.
Provided by Pinch of Yum
Categories Appetizer
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Toss the sweet potatoes with the vegetable oil, chili powder, cayenne, and salt and pepper. Place on a baking sheet and roast for 20 minutes, stirring gently every 5-10 minutes.
- Increase the heat to 400 degrees and roast for another 5-10 minutes until the sweet potatoes are turning golden brown. Continue to stir the sweet potato pieces as needed to prevent over-browning. Remove from the oven and let cool slightly.
- On a separate platter or directly on the baking sheet, drizzle the sweet potatoes with the sesame oil and tahini. Sprinkle with sesame seeds. Add a handful of cilantro leaves. Serve immediately.
Nutrition Facts : Calories 202 calories, Sugar 2.8 g, Sodium 67.4 mg, Fat 14.8 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 15.9 g, Fiber 3 g, Protein 3.2 g, Cholesterol 1.8 mg
SWEET POTATOES WITH TAHINI BUTTER
Carla Lalli Music, a food writer and editor, is vehemently opposed to roasting sweet potatoes. "I don't understand why people are constantly roasting them," she says. "Roasting just makes them more fibrous and leathery, and they never, ever really get crispy." Instead, she posits that steaming performs a kind of alchemy on sweet potatoes that roasting never does - the moist heat fluffs them into absorbent clouds. And to make up for the inherent blandness of the cooking method, she slathers them with a rich tahini butter spiked with soy sauce, which immediately melts into a mouth-smacking sauce. Her simple recipe ends with a shower of golden sesame seeds and a torrent of lime juice. Try it - every bite will surprise you with crunch, salt, umami and acidity to counterbalance the sweetness of the pillowy potatoes.
Provided by Samin Nosrat
Categories vegetables
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a few inches of water to a boil in a medium pot fitted with a steamer basket or footed colander. Place sweet potatoes in the steamer. Cover, reduce heat to medium and steam until potatoes are completely tender, 35 to 40 minutes. (Use a skewer or paring knife to check for doneness; the potatoes should be soft all the way through.)
- Meanwhile, in a small bowl, whisk butter, tahini, lime juice, soy sauce, sesame oil and garlic until smooth. It might seem as if the butter and liquids will never fully combine, but they will - just keep stirring! Taste, and adjust seasoning with salt, pepper and more lime juice as needed.
- Set a small pan over medium heat. Toast the sesame seeds, swirling the pan continuously, until seeds are golden. They'll give off some oil and start to clump together, so if needed, stir with a wooden spoon to keep them moving so that they toast evenly. They'll turn a nice deep-golden shade just as they dry off a bit, about 4 minutes. Transfer seeds to a small bowl to prevent them from overcooking.
- When the sweet potatoes are tender, use tongs to transfer them to a large plate or platter. When they are just cool enough to handle, split potatoes in half lengthwise, and season with flaky salt. Spread tahini butter generously onto the flesh, and top with sesame seeds. Serve immediately with lime wedges.
ROASTED SWEET POTATOES WITH YOGURT AND SESAME SEEDS
You can live happily now and feel prudent enough to live tomorrow if you cautiously employ your seeds on the last of last autumn's sweet potatoes. This is my favorite of all the dishes my brother has ever served at the very seasonal Franny's, the restaurant in Brooklyn where he is the chef. It disappears from his menu the instant the plants that grow from seeds begin to sprout, making it, like the plants themselves, available for only a few months each year.
Provided by Tamar Adler
Categories dinner, lunch, vegetables, main course, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450. Coat sweet potatoes with a very light drizzle of olive oil and a sprinkle of salt. Roast the potatoes, wrapped in foil, until totally tender. Switch oven to broil, remove potatoes from foil and blister under broiler until lightly charred. Cool to room temperature, and then cut in half or in 1/2-inch rounds. Set aside.
- Mix together yogurt, 1 tablespoon lemon juice and half the olive oil until smooth. Divide between 4 plates.
- Mix remaining lemon, olive oil and other ingredients into a salsa, and adjust seasoning with kosher salt.
- Warm sweet potatoes in oven, then plate each half (or an even number of rounds). Top with salsa and sprinkle with Maldon salt. A little additional oil is good, too.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 13 grams, Carbohydrate 19 grams, Fat 20 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 603 milligrams, Sugar 6 grams
ROASTED SESAME SWEET POTATOES & ASPARAGUS
Flavoured with Thai fish sauce, soy, ginger and garlic, this Asian-inspired dish makes a great accompaniment to meat, fish and tofu recipes
Provided by Good Food team
Categories Side dish
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes in a large roasting tin and toss with the garlic, ginger, sesame oil, fish sauce and 1 tbsp soy sauce. Roast for 20 mins or until golden brown and tender.
- Add the asparagus, 3 tbsp water and the remaining soy, and roast for 10 mins more. Sprinkle with the sesame seeds, then serve.
Nutrition Facts : Calories 267 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 7 grams protein, Sodium 1.4 milligram of sodium
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SAVORY GLAZED SWEET POTATOES WITH SESAME SEEDS RECIPE
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- Preheat oven to 375°F. Whisk together brown sugar, vinegar, liquid aminos, and salt in a large bowl. Add sweet potatoes; toss well to coat. Spread mixture evenly in a 13- x 9-inch baking dish; dot with butter.
- Roast in preheated oven 25 minutes. Stir sweet potatoes; roast until fork-tender and glazed, 20 to 25 minutes, stirring gently every 8 minutes. Remove from oven. Garnish with sesame seeds.
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