Cider Roasted Sweet Potatoes South Beach Recipes

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ROASTED SWEET POTATOES



Roasted Sweet Potatoes image

Provided by Virginia Willis

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 5

3 pounds sweet potatoes, halved
4 tablespoons (1/4 cup) unsalted butter
2 tablespoons firmly packed brown sugar
1/4 teaspoon ground allspice
Coarse salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the sweet potato halves in a large bowl and set aside. In a small saucepan, melt the butter over low heat. Add the sugar and allspice and stir until melted and combined. Pour the spiced butter over the potatoes. Season with salt and pepper. Toss to coat. Put the potatoes on a rimmed baking sheet.
  • Roast until the potatoes are tender, turning once, about 45 minutes depending on the size of the potatoes. Transfer to a warmed platter and drizzle over any accumulated pan juices. Taste and adjust for seasoning with salt and pepper. Serve immediately.

CIDER ROASTED SWEET POTATOES - SOUTH BEACH



Cider Roasted Sweet Potatoes - South Beach image

I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from The South Beach Diet Parties & Holidays Cookbook.

Provided by internetnut

Categories     Yam/Sweet Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

6 medium sweet potatoes, sliced into 8 wedges each (about 3 pounds)
1 tablespoon extra virgin olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/3 cup unsweetened apple cider

Steps:

  • Heat oven to 400. Toss together potato slices, oil, cinnamon, salt, and pepper in a large bowl.
  • Transfer to a large baking dish and drizzle with cider. Roast until lightly browned and cooked through, about 30 minutes.

Nutrition Facts : Calories 99.3, Fat 1.7, SaturatedFat 0.2, Sodium 199.1, Carbohydrate 19.8, Fiber 3, Sugar 4.1, Protein 1.5

OVEN ROASTED SWEET POTATOES



Oven Roasted Sweet Potatoes image

My Granny made this for Easter dinner. We were all sitting at the table commenting on how delicious it was. She sat down took a bite and sighed, Ahhh, I'll never make this again. We all told her she was crazy and asked for the recipe.

Provided by CATICALIC

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 45m

Yield 4

Number Of Ingredients 6

4 cups chopped peeled sweet potato
1 sweet onions (such as Vidalia®), cut into wedges
2 cloves garlic, sliced
3 tablespoons olive oil
1 tablespoon balsamic vinegar, or more to taste
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.
  • Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.

Nutrition Facts : Calories 223.6 calories, Carbohydrate 31.3 g, Fat 10.2 g, Fiber 4.7 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 114.8 mg, Sugar 7.7 g

CIDER FONDANT POTATOES



Cider fondant potatoes image

Even though these are cooked in cider, all it adds is a sweet apple flavour that kids will love, and all the alcohol is burnt off during the cooking

Provided by Lucy Netherton

Categories     Side dish

Time 1h5m

Number Of Ingredients 7

6 medium floury potatoes , such as Maris Piper
25g butter
2 tbsp olive oil
2 garlic cloves , bashed
few sprigs thyme
300ml cider
300ml chicken stock

Steps:

  • Peel potatoes and trim the two longer sides so potatoes lie flat on both sides. Heat butter and oil in a frying pan large enough to hold all of the potatoes. When the fat is hot, fry on both sides until dark golden, around 10-15 mins, then add garlic.
  • Pour in enough cider and stock to go halfway up the side of the potatoes. Simmer for 20 mins, then turn and cook the other side for 20 mins. Top up with cider and stock if the liquid evaporates. Transfer to oven for 10 mins at 180C/160C/ gas 4 once the pork is resting, until cooked through and most of the liquid has evaporated.

Nutrition Facts : Calories 158 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

SLOW COOKER APPLE CIDER POT ROAST



Slow Cooker Apple Cider Pot Roast image

Melt-in-your-mouth fall meal! You must give this recipe a try!

Provided by lknrn

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time P1DT8h20m

Yield 4

Number Of Ingredients 13

8 cups apple cider
1 tablespoon brown sugar
½ teaspoon ground cloves
½ teaspoon whole cloves
½ teaspoon ground black pepper
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 (3 pound) bottom round roast
6 carrots, cut in half
6 potatoes, peeled and quartered
¼ cup quick-mixing flour (such as Wondra®)
1 tablespoon dry brown gravy mix
salt and ground black pepper to taste

Steps:

  • Whisk apple cider, brown sugar, ground cloves, whole cloves, pepper, ginger, and cinnamon together in a bowl; pour into a resealable plastic bag. Add the roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 to 48 hours.
  • Stir carrots, potatoes, marinade, and beef together in a slow cooker.
  • Cook roast in the slow cooker set to Low until meat is cooked through and tender, 8 hours.
  • Transfer 3 cups of the cider broth from the slow cooker to a saucepan. Whisk quick-mixing flour into cider broth; simmer until gravy thickens, about 5 minutes. Stir brown gravy mix, salt, and pepper into cider gravy.
  • Set roast, carrots, and potatoes on a serving platter; pour cider gravy over the top.

Nutrition Facts : Calories 867.5 calories, Carbohydrate 141.5 g, Cholesterol 116.1 mg, Fat 10.8 g, Fiber 10.2 g, Protein 51.1 g, SaturatedFat 3.5 g, Sodium 310.9 mg, Sugar 67.5 g

CIDER-GLAZED SWEET POTATOES WITH CRANBERRIES



Cider-Glazed Sweet Potatoes with Cranberries image

Provided by Michael McLaughlin

Categories     Potato     Side     Thanksgiving     Vegetarian     High Fiber     Cranberry     Fall     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

3 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch chunks
1 1/2 cups apple cider or apple juice
1/3 cup (packed) golden brown sugar
5 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/2 cup dried cranberries
1/3 cup finely chopped green onions

Steps:

  • Cook sweet potatoes in large pot of boiling salted water until halfway cooked (a knife inserted into center will encounter considerable resistance), about 5 minutes. Drain and cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Combine cider, sugar, butter, salt and allspice in heavy large skillet over medium-high heat. Bring to boil, stirring often. Add sweet potatoes and cook 5 minutes. Add cranberries and continue cooking until liquid is reduced to syrupy glaze and sweet potatoes are tender, about 10 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with green onions.

CIDER POTATOES



Cider Potatoes image

This is a recipe from The Guardian's Weekend magazine. I've not yet made it, but thought it sounded great. I didn't want to keep the whole magazine, so I thought I'd post it here for me to keep the recipe safe and to share with you. As the recipe doesn't give any, the times here are estimated. The cider refered to in this recipe is the alcoholic kind.

Provided by -Sylvie-

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

6 large baking potatoes, peeled and cut into 1 inch thick slices
1 liter sweet apple cider or 1 liter apple juice
50 g butter
salt, to taste

Steps:

  • Using a 2 inch pastry cutter, cut the potato slices into rounds.
  • Place the potato slices into a large pan and cover with the cider.
  • Add the butter and season with salt.
  • Bring to the boil over high heat and cook until the liquid is reduced and starts to become syrupy.
  • The potatoes will start to caramelize.
  • Carefully turn the potatoes, so that they will colour on both sides.
  • If the potatoes are golden but not yet cooked through, add a little water and repeat the steps.

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