Sweet Potato Sticks Recipes

BAKED SWEET POTATO STICKS

Steps:

• Preheat oven to 450F.
• Lightly oil a baking sheet or spray with a nonstick cooking spray.
• Cut sweet potatoes into strips (resembling french fries). Place on prepared baking sheet in a single layer.
• Spray lightly with nonstick cooking spray.
• Sprinkle with salt and pepper to taste. Bake 10 minutes, then stir potatoes and bake 10 minutes more, or until done to taste.

BAKED SWEET POTATO STICKS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet.
• Bake 40 minutes in the preheated oven.

ROASTED SWEET POTATO STICKS

Steps:

• Peel sweet potatoes and slice into large sticks.
• Coat with olive oil, garlic, paprika, and white pepper (optional).
• Feel free to play with the spices by adding more or less depending on your family's tastes!
• Prepare pan by lining with foil and lightly spraying with oil or nonstick spray.
• Place sticks on pan in a single layer.
• Roast in a 400 degree oven for 30 minutes or until tender and beginning to lightly brown.
• Can be eaten warm or cold.

SWEET-POTATO STICKS WITH MUSTARD SEEDS AND GINGER

Steps:

• Steam potatoes in steamer basket set over boiling water in a 12-inch-wide pot, covered, until tender, 5 to 6 minutes. Transfer carefully to a platter with a wide spatula to avoid breaking sticks.
• While potatoes steam, cook garlic and ginger in oil in a 10-inch heavy skillet over moderately low heat, stirring, until oil begins to sizzle, about 1 minute, then add mustard seeds, salt, and pepper and cook, stirring, until garlic is pale golden, 1 to 2 minutes. Spoon hot oil mixture over potatoes and sprinkle with cilantro.

SWEET POTATO POT STICKERS

Steps:

• In a small bowl, combine the first seven ingredients. Place 1 teaspoon of filling in the center of one wrapper. (Until ready to use, keep remaining wrappers covered with a damp paper towel to prevent them from drying out.) , Moisten entire edge with water. Fold wrapper over filling to form a semicircle. Press edges firmly to seal, pleating the front side to form three to five folds. Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Curve ends to form a crescent shape. Repeat with remaining wrappers and filling., In a large skillet, heat 1 tablespoon oil over medium-high heat. In batches, arrange pot stickers flat side down in pan; cook for 1-2 minutes or until bottoms are lightly browned., Add 1/2 cup broth; bring to a simmer. Cover and steam for 6-10 minutes or until broth is almost absorbed. Uncover; cook for 1 minute or until bottoms are crisp and broth is evaporated. Serve with additional soy sauce if desired.