ROASTED SWEET POTATOES WITH COGNAC CHESTNUTS
Make and share this Roasted Sweet Potatoes With Cognac Chestnuts recipe from Food.com.
Provided by Penny Stettinius
Categories Yam/Sweet Potato
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- In a large mixing bowl, toss sweet potatoes with olive oil, salt and pepper.
- Spread potatoes out on a baking sheet in a single layer.
- Roast, stirring occasionally and rotating the pan after about 25 minutes, until the potatoes are tender and golden around the edges, 45-50 minutes.
- Meanwhile, in a large frying pan over medium heat, fry bacon until crisp then drain all but 2 TBS of the fat out of the pan.
- Transfer the bacon to a plate and blot with paper towels.
- In the remaining bacon grease add chestnuts and saute, stirring, until heated through, 2-3 minutes.
- Return bacon to the pan along with the roasted sweet potatoes and green onions. Stir to mix, adjust seasonings and serve immediately.
Nutrition Facts : Calories 487, Fat 29.1, SaturatedFat 9, Cholesterol 38.6, Sodium 598.6, Carbohydrate 46.5, Fiber 7, Sugar 9.6, Protein 10.3
ROASTED SWEET POTATOES WITH CRISPY CHICKPEAS
I'm always trying to come up with different side dishes that are healthy, flavorful and not too heavy. The chickpeas really add texture and a pop of flavor.
Provided by Marc Murphy
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Divide the potatoes and shallots between two 10-inch cast-iron skillets. Evenly drizzle with the olive oil and sprinkle with salt and pepper. Roast until the potatoes are cooked through, about 25 minutes.
- For the chickpeas: Lay the chickpeas out on a flat surface and dry them as much as you can using paper towels. In a small bowl, stir together the coriander, cumin, turmeric, cinnamon, cayenne and salt and pepper to taste. Set aside.
- In a 10-inch cast-iron skillet, heat the oil over medium heat until shimmering. Line a large plate with paper towels. Working in two batches, add the chickpeas to the skillet so they are in a single layer and cook, stirring frequently, until golden and crispy, 15 to 20 minutes.
- Use a slotted spoon to transfer the chickpeas to the prepared plate and add the spice mixture. Toss everything together until combined; this helps to bloom the spices while the chickpeas are still warm.
- Garnish the potatoes in the skillets with the chickpeas and finish with the mint.
ROASTED SWEET POTATOES WITH HONEY AND CINNAMON
Tyler Florence's Roasted Sweet Potatoes from Food Network are made even sweeter and stickier with honey, cinnamon and 30 minutes in a hot oven.
Provided by Tyler Florence
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
- Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.
Nutrition Facts : Calories 304 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 216 milligrams, Carbohydrate 41 grams, Fiber 5 grams, Protein 2 grams, Sugar 24 grams
OVEN-ROASTED SWEET POTATOES
Make perfectly roasted sweet potatoes that are fluffy on the inside and lightly browned at the edges for a colourful side dish. Add a few sliced red onions to the roasting tin, if you like
Provided by Barney Desmazery
Categories Side dish
Time 50m
Number Of Ingredients 3
Steps:
- Heat the oven to 230C/210C fan/gas 8. Chop the sweet potatoes into 2-3cm cubes.
- Tip into a large, shallow roasting tin, drizzle with the oil and season with salt and pepper. If you're adding additional veg or herbs, such as sliced red onions, garlic cloves and thyme, tip these in as well. Toss everything together to coat in the oil, then roast for 20 mins. Toss again to ensure the potatoes cook evenly, and roast for another 15-20 mins until the potatoes are lightly browned on the outside and tender when pierced with a fork or knife.
Nutrition Facts : Calories 331 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 31 grams sugar, Fiber 10 grams fiber, Protein 4 grams protein, Sodium 0.29 milligram of sodium
CARMELIZED ROASTED SWEET POTATOES
I make these roasted potatoes often, especially in autumn and winter. They're so yummy that you will forget how good they are for you. They pair well with ham, turkey or chicken. I sometimes even make these just especially for lunch.
Provided by ForeverMama
Categories Yam/Sweet Potato
Time 45m
Yield 7-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl add sweet potatoes, 4 tablespoons of maple syrup, 4 tablespoons of the olive oil, 2 1/2 teaspoons salt and 1 1/2 teaspoons black pepper. Mix to evenly coat the potatoes. Set aside.
- In a large skillet over low heat, add 3-4 tablespoons olive oil until heated. Add the sliced onions. Saute, stirring every so often for 20 minutes or until they caramelize. (NOTE: it is very important to saute the onions over low heat, to avoid them from burning). Once they are caramelized, add the remaining 3 to 4 tablespoons maple syrup and the balsamic vinegar. Stir to mix flavors. Season with salt and pepper to taste. Continue sauteing until onions are dark golden brown and fully caramelized, about 5-10 minutes more. Add water, 1 tablespoon at a time, if pan becomes dry. (Refer to Tidbit below).
- Arrange sweet potatoes on a sheet tray. Roast for about 25 to 30 minutes. Mid-way through cooking, lift and turn-over potatoes to brown evenly. Dot caramelized onions over the roasted sweet potato cubes. With a spatula, lift and turn-over potatoes again to evenly distribute onion mixture. Roast for an additional 5 - 8 minutes until potatoes are cooked through and slightly browned. Taste for seasoning.
- Transfer to serving tray and enjoy!
- Tidbit: Note that onions will cook down alot; decreasing the volume. Depending on the power of your stove top and the amount of onions you have in the pan, it may take a longer time for onions to be fully carmelized. They should be dark (not burned) and cooked way down.
- Another tidbit: If not using freshly ground pepper in this recipe, it makes a big enough difference. The store prepared ground doesn't have as much depth.
ROASTED SWEET POTATOES WITH COGNAC CHESTNUTS
Steps:
- Preheat an oven to 375ºF. In a large mixing bowl, toss the sweet potatoes with the olive oil, salt and pepper. Spread the potatoes out on a baking sheet in a single layer. Roast, stirring occasionally and rotating the pan after about 25 minutes, until the potatoes are tender and golden around the edges, 45 to 50 minutes. Meanwhile, in a large fry pan over medium heat, fry the bacon, stirring occasionally and draining the fat from the pan as needed, until golden and crisp, about 10 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Drain all but 2 Tbs. fat from the pan. Add the chestnuts and sauté, stirring, until heated through, 2 to 3 minutes. Return the bacon to the pan along with the roasted potatoes and green onions. Stir to mix and adjust the seasonings with salt and pepper. Transfer to a warmed serving bowl and serve immediately.
CINNAMON ROASTED SWEET POTATOES
Slices of sweet potato baked with cinnamon and brown sugar. The caramelized brown sugar make these potatoes taste like candy! I attended a catered dinner and the caterer served these with a beautiful turkey dinner. I begged for the recipe, been making it ever since.
Provided by TIA_DAWN
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Pour the oil into a 9x13 inch baking dish, and place in the oven until hot, about 5 minutes.
- Add potatoes to the oiled dish, and bake for 20 minutes in the preheated oven, turning after 10 minutes. In a small bowl, mix together the brown sugar, cinnamon, salt, and pepper.
- After the 20 minutes is up, remove the potatoes from the oven, and sprinkle with the brown sugar mixture. Stir to coat. Return to the oven, and roast for another 10 minutes, or until potatoes are tender and golden brown. Stir potatoes as necessary to allow them to brown evenly.
- Remove potatoes to paper towels to drain, then transfer to a serving dish, and sprinkle with lime juice.
Nutrition Facts : Calories 229.6 calories, Carbohydrate 35.5 g, Fat 9.2 g, Fiber 4.8 g, Protein 2.4 g, SaturatedFat 1.5 g, Sodium 375.3 mg, Sugar 10.8 g
ROSEMARY ROASTED SWEET POTATOES RECIPE BY TASTY
Here's what you need: sweet potatoes, oil, dried rosemary, salt, pepper, fresh parsley
Provided by Merle O'Neal
Categories Sides
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F (200ºC).
- Slice the top and bottom off of the sweet potatoes, and slice potatoes in half crosswise. Rest each half on the broader end, then slice 3 times vertically and horizontally. Turn the potatoes on their side and make 4 or five more slices, to form cubes.
- Transfer the sweet potatoes to a baking sheet, then add the oil, rosemary, salt, and pepper. Toss to coat evenly.
- Bake for 35-40 minutes, until the sweet potatoes are tender and starting to brown around the edges.
- Let cool for 5 minutes. Garnish with chopped parsley before serving.
- Enjoy!
Nutrition Facts : Calories 234 calories, Carbohydrate 41 grams, Fat 7 grams, Fiber 6 grams, Protein 3 grams, Sugar 12 grams
SWEET POTATO & CHESTNUT ROAST WITH TANGY TOMATO SAUCE
Serve this nut loaf with fresh green veggies as a Sunday lunch. Go for something seasonal like sprouts, broccoli, spinach or any of the leafy cabbage family
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of a 1lb (500g) loaf tin with baking parchment. Heat the oil in a large non-stick sauté pan and fry the onions for 10 mins until golden, stirring every now and then. Add the grated potato and garlic and cook for 5 mins more until the potatoes have softened.
- Tip into a bowl, (reserve the pan) and add two-thirds of the chestnuts crushing them up as you go, then stir in the thyme, tamari and egg. Press into the loaf tin, roughly break the remaining nuts and arrange them on top then bake for 45 mins.
- For the sauce mix the flour with a little of the bouillon to make a very wet paste. Return the pan to the heat and add all the ingredients, including the flour mix and stir over a high heat until well mixed and thickened. Keep simmering for a good 10 mins then taste as it should now be tangy rather than vinegary. If it is too sharp return to the heat and boil a little longer.
- Carefully take the loaf from the tin and remove the paper. Scatter with thyme. If you're doing the Healthy Diet Plan, serve half in 2 thick slices with half the tomato sauce and chill the rest for another day, otherwise serve the whole recipe as a meal for four people.
Nutrition Facts : Calories 236 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
COCONUT OIL ROASTED SWEET POTATOES
Here, coconut oil deepens the natural caramelized flavor of roasted sweet potatoes, and it adds a delicate coconut essence. Brown sugar and nutmeg sweeten the dish, and a dash of black pepper makes it for adults. It's just delicious.
Provided by Melissa Clark
Categories easy, weekday, side dish
Time 1h15m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Melt the coconut oil in a small saucepan over low heat.
- In a large bowl, toss together potatoes, coconut oil, sugar, salt, pepper and nutmeg.
- Spread the potatoes in an even layer on a large baking sheet. Roast, tossing occasionally, until soft and caramelized, about 1 hour.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 0 grams, Carbohydrate 42 grams, Fat 5 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 463 milligrams, Sugar 11 grams
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