ROASTED CRANBERRIES WITH SWEET POTATOES AND PINEAPPLE
Steps:
- Preheat oven to 400° F.
- In a large bowl mix together the cubed sweet potatoes, cranberries, pineapple, small carrots, whole garlic cloves and onion.
- Trim stem and scrape out seeds from Serrano chile, dice fine. Remove leaves from fresh rosemary stem, discard stem and fine chop the leaves. Add to the bowl of vegetables and fruit along with the olive oil and kosher salt.
- Place in a large pan or stone and roast for 45 minutes, stirring occasionally to evenly brown and crisp. If one pan is too crowded, divide on two. You want crisp, roasted vegetables, not steamed.
- Remove from oven, squeeze the lime juice over vegetables and serve immediately.
Nutrition Facts : Calories 133 kcal, Carbohydrate 22 g, Protein 1 g, Fat 4 g, Sodium 41 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
SWEET POTATOES WITH CRANBERRIES & PINEAPPLE
We like to add a colorful and tasty zing to our sweet potatoes by adding cranberries and pineapple. They compliment and accent the natural sweetness while also adding a tangy dimension.
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- Peel the sweet potatoes and chop into 1 to 2 inch thick slices. Place in a large stock pot and fill with water until potatoes are completely submerged and are able to float with about ½ inch of room. Boil over high heat until potatoes are tender, approximately 30 minutes. Once tender, drain potatoes and place in a large mixing bowl. Add butter or margarine, milk, and season with salt and pepper. Whip the potatoes for one to two minutes until butter is well mixed. Add nutmeg and cinnamon and whip potatoes until smooth and creamy. Stir in cranberries and crushed pineapple. You can make this one or two days in advance of a large dinner. Place in a air-tight container in the refrigerator. To reheat before serving, place in an oven safe bowl and bake at 350°F until hot, about 1 hour.
ROASTED SWEET POTATOES AND PINEAPPLE
This side pairs well with, short ribs, or roast chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss together sweet potatoes, pineapple, oil, and cayenne pepper. Season with salt. Roast until sweet potatoes and pineapple are tender and golden, 30 to 35 minutes, stirring every 10 minutes.
Nutrition Facts : Calories 173 g, Fat 7 g, Fiber 4 g, Protein 2 g, SaturatedFat 1 g
ROASTED SWEET POTATOES & PINEAPPLE
Please the whole table with these Roasted Sweet Potatoes & Pineapple. These Roasted Sweet Potatoes & Pineapple are the perfect mix of sweet and savory.
Provided by My Food and Family
Categories Superfood Recipes
Time 1h5m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Combine potatoes and pineapple in large bowl. Mix remaining ingredients until blended. Add to potato mixture; mix lightly.
- Spread onto rimmed baking sheet sprayed with cooking spray.
- Bake 45 to 50 min. or until potatoes and pineapple are tender and golden brown, turning after 30 min.
Nutrition Facts : Calories 150, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 3 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g
ROASTED SWEET POTATOES WITH PINEAPPLE CRANBERRY CHUTNEY
Loaded with vitamins A and C, sweet potatoes are a nutritionist's dream. Roasted and served with a healthy, low-fat topping, they become a very satisfying meal. The sweet chutney is also a delicious accompanimentto roasted meats.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 2
Steps:
- Preheat the oven to 425 degrees. Place the potatoesin a roasting pan and roast 45 minutes, until they yield easily to a knife.
- Halve each potato, place 2 halves on a dinner plate, and spoon 1/4 cup of the chutney on top.
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