HERB-ROASTED SWEET POTATOES
Roasted sweet potatoes are flavored with thyme, garlic and red pepper.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. In a medium bowl, toss the sweet-potato rounds with olive oil, thyme, garlic, red pepper, and salt.
- Transfer to a rimmed baking sheet, garnish with thyme sprigs, and place in oven. Roast until tender and starting to brown, 40 to 45 minutes. Transfer to a platter, and serve.
ROASTED SWEET POTATOES WITH HORSERADISH BUTTER
This recipe plays velvety, honeyed roasted sweet potatoes against the sharp bite of a fresh horseradish and herb compound butter. It's a great dish for feeding a crowd at Thanksgiving or another gathering. You can roast the potatoes and make the horseradish butter ahead, then pop them into the oven just 15 minutes before serving, while the turkey rests. If you can't find fresh horseradish, substitute another aromatic ingredient like garlic, fresh ginger or scallions, adjusting the quantities to taste. You'll need less ginger and garlic than you would horseradish, and probably the same amount of scallions. Taste as you go.
Provided by Melissa Clark
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- In a heavy-duty resealable plastic bag, combine butter, horseradish, parsley, dill, panko, lemon zest and juice, salt and pepper. Close the bag, pressing out most of the air. Mash everything together until well combined and smooth, then use a ruler or the back edge of a knife to scrape and work the butter to the bottom of the bag so it forms a log, rolling it as you go. Refrigerate for at least 2 hours to firm up, or up to 1 week.
- Heat oven to 350 degrees. Prick sweet potatoes several times with a fork and wrap tightly in aluminum foil. Transfer to a baking sheet and roast until potatoes are tender, 45 minutes to 1 1/2 hours, depending on the size of the potatoes. Once cool enough to handle, unwrap and slice into 1/2-inch-thick rounds (there is no need to peel unless you dislike the skins). Potatoes can be roasted up to 2 days ahead; wrap and chill, then slice them just before using.
- Arrange rounds on a large rimmed baking sheet and count how many you have. Slice enough thin slabs of butter from the log so that you have one per potato slice, and place butter on top of potato slices.
- Move the oven rack so that it's 4 inches away from the broiler. Bake potatoes at 350 degrees until they are heated through and the butter is softened, 5 to 15 minutes depending upon how cold the potatoes were. Adjust oven temperature to broil, and broil until the butter is golden brown at the edges, 2 to 4 minutes. Serve garnished with herbs and fresh horseradish if you like.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 147 milligrams, Sugar 4 grams, TransFat 0 grams
HERB ROASTED SWEET POTATOES
Holidays are coming and here is yet another sweet potato recipe. The thyme, garlic and red pepper gives great flavor to the sweet potatoes. Instead of olive oil try using Pam or No Oil. Just spray the slices on both sides then shake them in the zip lock bag with the herbs. Use Yams if you prefer.
Provided by Bergy
Categories Yam/Sweet Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees F.
- In a zip lock bag toss the sweet potatoes in the oil, thyme, garlic and pepper flakes.
- Transfer to a rimmed cookie sheet.
- Garnish with thyme sprigs and bake until tender, approximately 45 minutes.
- Serve hot.
HERB-ROASTED SWEET POTATO SKINS
Bake the potatoes until they are just tender and still a tad firm so they don't turn to mush and fall apart. These potato skins are a great side dish to meat, tofu or salmon. Try this the next time you bake sweet potatoes! From Whole Foods.
Provided by Sharon123
Categories Yam/Sweet Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F Pierce potatoes all over with a fork then arrange on a greased foil-lined baking sheet, cut sides down, and bake until tender but not mushy, about 30 minutes. Transfer to a plate and set aside until cool enough to handle; reserve foil-lined baking sheet.
- Arrange a rack in the oven about 6 inches from the heating element and preheat broiler. Scoop about half of the potato flesh from the skins, leaving a 1/2-inch thick wall around the edges and bottom of each half. (Reserve scooped out flesh for another use.) Cut each sweet potato shell lengthwise into 1/2-inch strips then arrange on the same foil-lined baking sheet in a single layer.
- In a small bowl, combine oil, parsley, oregano, rosemary, thyme, sage, salt and pepper then brush all over potato skins and broil until browned in parts and piping hot, 4 to 6 minutes total.
Nutrition Facts : Calories 174, Fat 6.9, SaturatedFat 1, Sodium 73.4, Carbohydrate 26.7, Fiber 4.2, Sugar 5.5, Protein 2.2
OVEN ROASTED SWEET POTATOES
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
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
LOADED SWEET POTATO SKINS RECIPE BY TASTY
Here's what you need: sweet potatoes, olive oil, whole milk, salt, pepper, shredded mozzarella cheese, shredded cheddar cheese, bacon, sour cream, fresh chive
Provided by Tucker Iida
Categories Appetizers
Yield 8 servings
Number Of Ingredients 10
Steps:
- Pierce each sweet potato a few times and bake at 400˚F (200˚C) for 50 minutes, or until soft.
- Let potatoes cool then cut in half lengthwise.
- Scoop out potato flesh leaving a thin layer of sweet potato inside, and add flesh to a medium bowl.
- Place skins back on baking sheet, drizzle with olive oil and bake at 400˚F (200˚C) for 10 minutes.
- Mash sweet potato flesh with milk, salt, and pepper until smooth and creamy.
- Remove sweet potato skins from oven, fill each with an equal amount of potato mixture and top with cheese. Bake at 400˚F (200˚C) for 15 minutes until the cheese is melted.
- Remove skins from oven and top with crumbled bacon. Serve with sour cream and chives.
- Enjoy!
Nutrition Facts : Calories 282 calories, Carbohydrate 28 grams, Fat 13 grams, Fiber 3 grams, Protein 12 grams, Sugar 9 grams
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