Baked Sweet Potato With Greens Recipes
BAKED SWEET POTATO WITH GREENS
Top your baked sweet potato with a Swiss chard and onion mix with avocado slices.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Bake sweet potatoes until tender, about 45 minutes.
- Heat oil in a large skillet over medium heat. Add onion and cook until tender, about 6 minutes. Add chard and cook, stirring, until bright green and wilted, about 5 minutes. Season with salt.
- To serve, split potatoes and top each with the greens and 1/2 sliced avocado. Season with cayenne, salt, and a squeeze of lemon.
Nutrition Facts : Calories 352 g, Fat 21 g, Fiber 12 g, Protein 6 g, SaturatedFat 3 g, Sodium 412 g
BAKED SWEET POTATOES
These make a great lunch or snack. They get sweeter over time in the refrigerator, so bake some up and cut thick slices to go with cottage cheese, goat cheese, or feta for a quick lunch.
Provided by Martha Rose Shulman
Time 1h30m
Yield : Serves 4
Number Of Ingredients 1
Steps:
- Preheat the oven to 425ºF. Scrub sweet potatoes and pierce in several places with a sharp knife. Line a baking sheet with foil and place the potatoes on top. Bake for 45 minutes to an hour, depending on the size of the potatoes, until thoroughly soft and beginning to ooze. Remove from the heat.
- Place on a plate or in a dish and allow to cool. Cover with plastic wrap and refrigerate (they will continue to ooze and sweeten). Serve cold (cut in thick slices and remove the skin) or room temperature, or reheat for 20 to 30 minutes in a 350ºF oven.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 72 milligrams, Sugar 5 grams
BAKED SWEET POTATO
Try this if your family is tired of traditional, regular baked potatoes. Our family likes these baked sweet potatoes with any kind of steak or chicken. Eat skin and all with fork and knife!
Provided by Henry Gobel
Categories Side Dish Vegetables Sweet Potatoes
Time 1h10m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a glass baking dish with aluminum foil.
- Pierce sweet potatoes multiple times on each side with a fork. Rub with oil and place in the prepared baking dish.
- Bake in the preheated oven for 1 hour, turning once after 30 minutes. Remove from the oven and let rest for 5 minutes.
- Slice sweet potatoes in half. Make small slits in the flesh for brown sugar and butter to sink into. Place 1 tablespoon brown sugar on each half. Place 1 teaspoon butter on each half.
Nutrition Facts : Calories 156.7 calories, Carbohydrate 26.4 g, Cholesterol 10.8 mg, Fat 5.6 g, Fiber 2 g, Protein 1.1 g, SaturatedFat 2.8 g, Sodium 68.3 mg, Sugar 15.9 g
ROASTED SWEET POTATOES AND VEGETABLES
Roasting vegetables works a little bit of kitchen magic. It softens their interiors to just the right tender texture, adds bit of crispiness to the edges, and brings out richer flavor than you'd ever get with steamed or raw veggies. What's even more wonderful is that, while veggie lovers are sure to enjoy them, skeptics find a lot to love in a pan of toasty, flavorful and warm vegetables, too. This versatile recipe includes sweet potatoes, broccoli, bell peppers and peas for a colorful combination that serves up big flavor. It's a versatile side for simple suppers, dressed up dinners and can even take center stage for meatless meals and make-ahead meal prep.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Spray 18x13-inch rimmed pan with cooking spray.
- In large bowl, mix 4 tablespoons of the olive oil, 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add sweet potatoes and red bell pepper; toss to coat. Transfer vegetables to pan (reserve bowl); spread in single layer. Roast 30 minutes; stir.
- To same bowl, add remaining 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add broccoli and green onion whites to bowl, and toss to coat; stir into vegetable mixture in pan. Roast 5 minutes longer.
- Stir peas into vegetable mixture in pan. Roast 3 to 5 minutes longer or until peas are heated through and potatoes are very tender and beginning to brown. Top vegetables with green onion greens and cilantro; serve with lime wedges.
Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 6 g, TransFat 0 g
BAKED GARLIC SWEET POTATOES
I rely on fresh rosemary to season this dish. The herb comes through very well in the unique side dish, and garlic gives the tender potatoes a savory twist.-Michelle Bishop, Peru, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the oil, garlic, rosemary and salt; add sweet potatoes and toss to coat. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. , Bake, uncovered at 350° for 30 minutes. Add broth; bake 10-15 minutes longer or until potatoes are tender, stirring occasionally.
Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 343mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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