GARLIC PARMESAN SWEET POTATOES
Delicious side dish full of flavor! Perfect for Thanksgiving, Christmas, or as a quick carb fix!
Provided by Olya
Categories Side Dish
Time 50m
Number Of Ingredients 9
Steps:
- Preheat your oven to 400ºF (200ºC). Peel and cut sweet potatoes into thin slices.
- Place garlic, oil, butter, salt, garlic powder, Parmesan cheese, Italian seasoning, and thyme leaves in a large bowl and mix well. Throw in sweet potatoes and mix until well coated.
- Prepare baking dish and arrange coated sweet potatoes stacking them one on top of the other.
- Bake sweet potatoes for 40 minutes.
Nutrition Facts : Calories 236 kcal, Carbohydrate 15 g, Protein 4 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 529 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
TWICE BAKED GARLIC PARMESAN SWEET POTATO CASSEROLE {GLUTEN FREE}
This twice baked garlic parmesan sweet potato casserole is a savory twist on a classic autumn side dish. Made with smooth and luscious sweet potatoes, parmesan cheese, and roasted garlic. Nourishing, delicious, and full of flavor!
Provided by Nyssa Tanner
Time 4m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper or a silicone mat and brush with 1 tablespoon of avocado oil or another cooking oil of choice.
- Cut the top 1/4 of the head of garlic off, exposing all of the cloves just a little bit. If some garlic cloves around the edge were missed you can go around and individually trim the tops off of them.
- Place cut head of garlic on a square piece of tinfoil big enough to wrap the garlic in. Top with a big pinch of sea salt and 1 teaspoon of avocado oil. Wrap tightly in the foil to seal.
- Cut sweet potatoes in half lengthwise and place cut side down on the baking mat. Place baking sheet in the oven alongside garlic packet(s) and bake for about an hour, maybe a little less if your sweet potatoes are small - until tender when pierced with a fork.
- When sweet potatoes and garlic are both tender and just barely starting to caramelize, remove from the oven and carefully turn them over so they're flesh side up, to release steam and allow to cool more quickly. Open up the aluminum foil garlic packets so the roasted garlic can also cool.
- When sweet potatoes are cool enough to handle, scoop out the flesh into a large bowl, and discard the peels.
- Add parmesan cheese, almond milk, salt, and pepper.
- When garlic cloves are cool enough to handle, squeeze each clove onto a small plate and smash to a paste with a fork.
- Add smashed garlic to the sweet potatoes and mash together with a potatoes masher. A pastry cutter also works well for this. If you want a super creamy result mix briefly in your food processor or blender.
- Lightly brush the inside of a 2 qt baking dish with ghee or avocado oil and transfer the sweet potatoes to the baking dish. Spread evenly. If making ahead of time, this is the point where you would store the casserole in your refrigerator until your ready to bake it and serve.
- Brush the top of the casserole with a little bit of melted ghee or avocado oil. Bake for about 15 minutes, until golden and bubbly around the edges. If you want a more golden crust on top, broil on high for the last 2 minutes of baking. Before serving top with a little extra parmesan cheese, fresh herbs and black pepper.
ROSEMARY GARLIC PARMESAN SWEET POTATO CASSEROLE
Provided by Sarah Walker Caron
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees. Grease a round casserole dish with butter.
- In a small bowl, stir together the rosemary, parsley and garlic.
- Layer the sweet potato slices, slightly overlapping, in a single layer in the dish. Top with about ¼ of the herb and garlic mixture. Season lightly with a small pinch of salt and pepper, and then layer with another slightly overlapping layer of sweet potatoes. Season with salt and pepper, and then about 1 tablespoon of the parmesan. Repeat, until you reach the last layer of potatoes. Pour over the vegetable broth, mostly around the sides and center, and then top with remaining parmesan and herb and garlic mixture. If desired, sprinkle with additional parmesan.
- Bake for 30-35 minutes, until browned and bubbling at the edges.
- Remove from the oven and let cool for at least 10 minutes before serving.
- Enjoy.
GARLIC-PARMESAN SWEET POTATO CASSEROLE
When I tasted this at a neighbor's house, I knew I just had to have the recipe. Despite the name, this unique garlic-Parmesan sweet potato casserole is not just for holidays. It is as delicious with pork as it is with turkey. If you dare to be different, you will be rewarded!
Provided by cookin'mama
Time 1h35m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Butter a casserole dish and fill with even layers of sweet potatoes.
- Melt butter in a saucepan over medium heat. Add garlic and flour and stir until color deepens a bit. Add cream and simmer until the mixture thickens slightly. Pour over sweet potatoes.
- Bake in the preheated oven until potatoes are tender, about 1 hour. Remove from the oven, sprinkle with bread crumbs and Parmesan cheese, and continue to bake until golden brown and melted, 10 to 15 minutes more.
Nutrition Facts : Calories 374.9 calories, Carbohydrate 40.9 g, Cholesterol 76.1 mg, Fat 21.9 g, Fiber 5.6 g, Protein 5.1 g, SaturatedFat 13.6 g, Sodium 169 mg, Sugar 7.8 g
GARLIC-PARMESAN SWEET POTATOES
I always love garlic-Parmesan French fries. This variant uses sweet potatoes that are pre-baked, hence reducing overall fat, and it adds both a new flavor and a healthy dose of vitamin A. My family loves it.
Provided by mafnoor
Categories Side Dish Vegetables Sweet Potatoes
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Poke the sweet potatoes along their sides with a fork. Microwave the sweet potatoes, laid out in a circle in the microwave, until soft, 10 to 15 minutes.
- Slice the potatoes, across their width, into 1/2-inch slices. Separate them so they're not sticking together. Put 1/4 cup of olive oil into a small cup. Brush that oil onto the flat surfaces with a pastry brush. Pour any remaining oil over potatoes.
- Put the oiled sweet potatoes into a gallon-sized zip-top bag. Add Parmesan cheese, garlic powder, and salt. Shake the bag thoroughly for 1 minute. Manipulate the pieces with your hand (from the outside) to make sure all pieces get exposed to the cheese and powder.
- Heat remaining 1/2 cup of olive oil in a skillet over medium-high heat. Carefully pour the sweet potatoes into the skillet. Cook, moving the pieces around and flipping periodically, for 7 minutes. Remove from heat and serve.
Nutrition Facts : Calories 305.1 calories, Carbohydrate 24.6 g, Cholesterol 4.4 mg, Fat 21.8 g, Fiber 3.6 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 430.5 mg, Sugar 5.3 g
GARLIC-ROASTED SWEET POTATOES
This unexpected combination is so tasty. It makes a wonderful fall or winter side dish with any meat. Double or triple the recipe to feed a bigger group.-Carol Ferranti, Esmond, Rhode Island
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small baking dish, combine the sweet potatoes and garlic. Drizzle with oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 25-30 minutes or until tender, stirring every 10 minutes.
Nutrition Facts : Calories 202 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 4g fiber), Protein 2g protein.
BAKED PARMESAN AND GARLIC SWEET POTATO FRIES
I don't eat regular potatoes and sweet potatoes are really nutritious. I went searching the web for some variations with them and loved this. It's really simple too.
Provided by missbettycrocker
Categories Yam/Sweet Potato
Time 25m
Yield 2-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450
- Cut up sweet potatoes into wedges,rounds or thin strips.
- In a large bowl add the fries. Coat them with oil. You may substitute just water if desired. Then add the garlic granules,parmesan and sea salt.
- Spay a cookie sheet with pam or oil and lay fries out on top.
- Bake for 10 mins then turn them over. Put back in the oven for 10 more minutes. If you have thicker fries you may need an additional 5-10 minutes baking time.
PARMESAN SWEET POTATO WEDGES
I roast these sweet potato fries when I want a fun and different side. The crispy Parmesan coating is the best. We like mustard, but they're also great dipped in garlic aioli, barbecue sauce or even ketchup. -Amy Green, Carrollton, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Peel and cut sweet potatoes lengthwise into 1/2-in. wedges. In a shallow bowl, whisk egg whites, salt and pepper until foamy. Place Parmesan cheese in another shallow bowl. Dip potatoes in egg white mixture, then in Parmesan cheese, patting to help coating adhere., Transfer to 2 foil-lined 15x10x1-in. baking pans coated with cooking spray. Roast 25-30 minutes or until potatoes are tender and cheese is golden brown. If desired, serve with mustard.
Nutrition Facts : Calories 300 calories, Fat 8g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 830mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 5g fiber), Protein 13g protein.
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