Asian Style Baked Onions Potatoes Sweet Potatoes Recipes

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ASIAN-STYLE BAKED ONIONS, POTATOES & SWEET POTATOES



Asian-style baked onions, potatoes & sweet potatoes image

Do something different with veg and try our Asian-style onions, sweet potatoes and potatoes

Provided by Ruth Watson

Categories     Dinner, Lunch, Side dish, Supper, Vegetable

Time 1h20m

Number Of Ingredients 12

1 tsp coriander seeds
1 tsp Sichuan pepper (or dry green or black peppercorns)
1 tsp kalonji black onion seed (aka nigella)
2 'flowers' star anise
a large pinch sea salt
2 large Spanish onions , peeled
3 large, not-too-floury potatoes , such as Desirée, unpeeled
2 large sweet potatoes , peeled
1 tbsp groundnut oil or vegetable oil
2 tbsp tamari or light soy sauce (tamari is a thick soy sauce made with rice)
1 tbsp groundnut oil or vegetable oil
fresh lime or lemon juice to serve (optional)

Steps:

  • Preheat the oven to 220C/Gas 7/fan oven 200C. Combine all the spices and salt in a small, electric spice or coffee grinder (or use a pestle and mortar), and pulverise them to a powder - ignore the bigger bits of coriander husk. Tip the ground spices into a very large mixing bowl.
  • Cut the onions into sixths, leaving a little root attached to hold the layers together. Cut the ordinary potatoes into six segments, lengthways. If the sweet potatoes are slender (they normally are) cut them into quarters, lengthways; if they're bulky round the middle, cut them into sixths. Put all the vegetables into the mixing bowl, add the oil and toss thoroughly, using clean hands
  • Lightly oil the large tray which comes with your oven (or 1 or 2 baking trays), spread the vegetables out in a single layer and bake them for 25 minutes. Meanwhile, combine the glaze ingredients in a small jug with 4 tablespoons cold water. Remove the oven tray, brush the vegetables with the glaze and continue to bake for about 20-30 minutes, or until they're slightly charred and tender. A little squeeze of lime or lemon juice adds vivacity, but the vegetables are very nice with or without it.

Nutrition Facts : Calories 201 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 1.33 milligram of sodium

ROASTED SWEET POTATOES & ONIONS



Roasted Sweet Potatoes & Onions image

This delicious side dish is packed with nutrition. Sweet potatoes, onions and almonds are powerhouses of antioxidants and other nutrients -- in fact, almonds are among the most nutrient-dense foods, containing high concentrations of vitamins and minerals per calorie. Plus, olive oil and almonds contain monounsaturated fat -- the good type.

Provided by Jean Carper

Categories     Side Dish     Vegetables     Sweet Potatoes

Yield 6

Number Of Ingredients 7

2 large sweet potatoes, peeled and cut in 1-inch chunks
2 medium Vidalia or other sweet onions, cut in 1-inch chunks
3 tablespoons olive oil
¼ cup amaretto liqueur
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
¼ cup sliced almonds, toasted

Steps:

  • Heat oven to 425 degrees F.
  • Toss first 6 ingredients in a shallow medium-sized baking dish.
  • Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds

Nutrition Facts : Calories 289.6 calories, Carbohydrate 44.7 g, Fat 9 g, Fiber 3.8 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 14.6 mg, Sugar 20 g

ASIAN-STYLE OVEN-FRIED SWEET POTATOES



Asian-Style Oven-Fried Sweet Potatoes image

Tempura veggies move over! These sweet potato wedges pack great Asian flavor and crunch without frying.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 7

1/3 cup Progresso™ panko crispy bread crumbs
1/4 teaspoon coarse (kosher or sea) salt
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 large dark-orange sweet potato (1 lb), peeled, cut crosswise in half, then cut into 3x3/4-inch wedges
1 tablespoon canola or olive oil
1/8 teaspoon crushed red pepper flakes

Steps:

  • Heat oven to 400°F. Line 15x10x1- inch pan with foil; spray foil with cooking spray.
  • In small bowl, mix bread crumbs, salt, garlic powder and ginger. In large bowl, toss potato wedges, oil and pepper flakes. Add crumb mixture; toss to coat.
  • Spread potatoes in single layer in pan; sprinkle any remaining crumb mixture on potatoes.
  • Bake 25 to 30 minutes or until crumbs are golden brown and potatoes are tender.

Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 5 g, TransFat 0 g

ASIAN-STYLE BAKED ONIONS, POTATOES & SWEET POTATOES



Asian-Style Baked Onions, Potatoes & Sweet Potatoes image

Make and share this Asian-Style Baked Onions, Potatoes & Sweet Potatoes recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 teaspoon coriander seed
1 teaspoon sichuan pepper (or dry green or black peppercorns)
1 teaspoon kalonji (black onion seeds , aka nigella)
2 star anise
1/2 teaspoon sea salt
2 large Spanish onions, peeled
3 large potatoes, such as Desiree, unpeeled
2 large sweet potatoes, peeled
1 tablespoon peanut oil or 1 tablespoon vegetable oil
2 tablespoons tamari or 2 tablespoons light soy sauce
1 tablespoon peanut oil or 1 tablespoon vegetable oil
fresh lime juice (optional) or lemon juice, to serve (optional)

Steps:

  • Preheat the oven to 220C/Gas 7/fan oven 200°C
  • Combine all the spices and salt in a small, electric spice or coffee grinder (or use a pestle and mortar), and pulverise them to a powder - ignore the bigger bits of coriander husk.
  • Tip the ground spices into a very large mixing bowl.
  • Cut the onions into sixths, leaving a little root attached to hold the layers together.
  • Cut the ordinary potatoes into six segments, length ways.
  • If the sweet potatoes are slender (they normally are) cut them into quarters, length ways; if they're bulky round the middle, cut them into sixths.
  • Put all the vegetables into the mixing bowl.
  • add the oil and toss thoroughly, using clean hands.
  • Lightly oil the large tray which comes with your oven (or 1 or 2 baking trays)
  • Spread the vegetables out in a single layer and bake them for 25 minutes.
  • Meanwhile, combine the glaze ingredients in a small jug with 4 tablespoons cold water.
  • Remove the oven tray; brush the vegetables with the glaze and continue to bake for about 20-30 minutes, or until they're slightly charred and tender.
  • A little squeeze of lime or lemon juice adds vivacity, but the vegetables are very nice with or without it.

Nutrition Facts : Calories 245.5, Fat 4.8, SaturatedFat 0.8, Sodium 565.6, Carbohydrate 46.7, Fiber 6.3, Sugar 5.5, Protein 5.6

SWEET POTATOES WITH CARAMELIZED ONIONS



Sweet Potatoes with Caramelized Onions image

Baked sweet potatoes are topped with slow cooked caramelized onions and red bell peppers. Serve with a dollop of sour cream or plain yogurt. Use large sweet potatoes for a delicious meatless main dish.

Provided by elsaw

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h15m

Yield 2

Number Of Ingredients 6

2 sweet potatoes
1 tablespoon olive oil
2 red bell peppers, thinly sliced
1 sweet onion, thinly sliced
¼ cup fat-free sour cream
salt and pepper to taste

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Scrub and dry the sweet potatoes, then prick several times with a fork and place onto a baking sheet. Bake in the preheated oven until the sweet potatoes are easily pierced with a fork, 50 minutes to 1 hour.
  • Heat the oil in a large skillet over medium heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 20 to 30 minutes more.
  • Split open the baked sweet potatoes and top with the onion mixture, salt, pepper, and a dollop of sour cream.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 42.4 g, Cholesterol 5 mg, Fat 7.2 g, Fiber 7.2 g, Protein 5.8 g, SaturatedFat 1 g, Sodium 128.2 mg, Sugar 15.5 g

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