Southwesternsaltysweetpotatoestocryfor Recipes
SOUTHWESTERN SALTY SWEET POTATOES TO CRY FOR!
My friends beg for these everytime I give a party! They are so delicious and satisfying, I just never seem to fix enough no matter how many I make. I wonderful change from white oven fried potatoes which are so high in carbs. THESE ARE VERY LOW CARB. And I dare you to stop at just one serving...I found this recipe in Healthy Cooking but have modified it to my own taste.
Provided by psych751
Categories Yam/Sweet Potato
Time 30m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 425.
- Put sweet potato chunks into a large bowl, add oil and mix to cover well.
- In a small bowl or cup mix all the spices and the salt together and stir until well blended.
- Sprinkle the sweet potaoes with this mixture and mix until all the potatoes are well covered.
- Turn onto a cookie sheet and spread out evenly.
- Bake on the lowest rack in your oven for about 20 minutes.
- Serve warm.
- Which won't be a problem as they'll all be gone way before they could get cold!
Nutrition Facts : Calories 284, Fat 14.4, SaturatedFat 2, Sodium 904.4, Carbohydrate 37.2, Fiber 6.4, Sugar 7.5, Protein 3.5
SWEET AND SALTY POTATOES
When asked to bring a side dish to a friend's home, I like to make these sweet and salty potatoes. I first came up with these when we were living in Los Angeles, and some friends of ours invited us to sit in their box seats at the Hollywood Bowl. A wonderful venue for music under the stars, the Hollywood Bowl encourages you to arrive early and bring a picnic dinner. As Los Angeles is, according to a recent report, the worst city in the nation for traffic, I did not know how long my side dishes would have to sit in the car before dinner, so I decided that food safety would be just as important as food flavor. I decided to make something that can be eaten at any temperature, but that is still delicious.
Provided by Food Network
Categories side-dish
Yield 4-6 servings
Number Of Ingredients 7
Steps:
- 1. Peel the shallots, and chop them into pieces roughly 1/2 inch square. Place the pieces into a large non-reactive bowl.
- 2. Wash the pototoes thoroughly, but do not peel. If you are using small potatoes, cut them into quarters, each in a half-moon shape. If you are using larger potatoes, cut them into quarters, then cut those half-moons in half--the aim is to end up with uniform sized potato pieces that are one-half to no more than 3/4 of an inch on any side. Place the potato pieces into the bowl with the shallots.
- 3. Pour the balsamic vinegar and the olive oil over the potatoes and shallots. Stir to mix.
- 4. Remove the rosemary leaves from the stems. Add the leaves to the bowl with the previous ingredients.
- 5. Add the salt and the pepper to the bowl and stir again to mix.
- 6. Pour the contents of the bowl into a heavy 9 inch by 13 inch roasting pan (I like to line mine with aluminum foil), or into any baking dish that will allow the potatoes to be in a single layer.
- 7.Bake at 450 degrees F for 35 to 45 minutes. I like my potatoes pretty dark, so that the balsamic vinegar gets really crunchy on the outsides of the potatoes -if you don?t want them quite so dark, either take them out earlier at the 30 minute mark, or set the oven to 375 degrees F and roast for the full time.
- Serve hot or at room temperature. The potatoes can be reheated in the oven (400 degrees F for 10 minutes) or in a wrapping of heavy duty aluminum foil.
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