Sweetpotatobakeforvegheads Recipes

SWEET POTATO AND BACON HASH

Steps:

• Preheat the oven to 375 degrees F and lightly grease a sheet pan with the olive oil.
• Lay the cubed sweet potatoes in an even layer on the sheet pan. Roast until just tender, about 10 minutes. Set aside.
• Meanwhile, add the bacon to a cast-iron pan on medium heat. Cook until the bacon is crispy and the fat has rendered, about 7 minutes. Remove to a paper towel-lined plate and set aside.
• Add the jalapeño rings to the bacon fat and fry until blistered and lightly browned. Transfer to the paper towel-lined plate with the bacon.
• Turn the heat to medium high. Add the cubed sweet potatoes in an even layer and season with the cinnamon and some salt and pepper. Fry until crispy and golden brown on all sides, about 7 minutes. Add the bacon and jalapeños to the pan and fold to combine. Add a few shakes of malt vinegar. Transfer to a serving dish and garnish with cilantro.

SWEET POTATO & SPINACH BAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the cream, garlic and herb sprigs into a small saucepan and slowly bring to just below boiling. Turn off the heat, season and leave to infuse.
• Put the spinach into a colander, pour over a kettle of boiling water and leave to drain for a few mins. Then squeeze out as much water as possible. Season with salt, pepper and freshly grated nutmeg.
• Grease an ovenproof dish generously with butter and spread half the sweet potato slices across the bottom. Top with a layer of spinach, then the remaining potato. Pour over the cream mixture, through a sieve to remove the garlic and herbs, then sprinkle with cheese. Bake for 45-55 mins until golden and tender.
• Meanwhile, if you're serving the chops, heat a griddle or frying pan and finely chop the leaves from the herb sprig. Rub over the chops with the oil and some seasoning, then griddle or fry for 3-4 mins on each side or until cooked to your liking. Leave bake, and chops if serving, to rest for 5 mins, then serve with a big green salad.

SMOKY SWEET POTATO BAKE

Steps:

• Heat oven to 350°F.
• Cook chicken broth, Neufchatel and seasonings in medium saucepan on medium heat 5 min. or until Neufchatel is completely melted and sauce is well blended, whisking constantly. Remove from heat.
• Add 3/4 cup Parmesan; stir until melted.
• Place potatoes in 13x9-inch baking dish sprayed with cooking spray. Pour cheese sauce over potatoes; cover.
• Bake 50 to 55 min. or until potatoes are tender. Top with remaining Parmesan and cracker crumbs; bake 5 min. or until Parmesan is melted.

ROASTED SWEET POTATO WEDGES

Steps:

• Position a rack in the upper third of the oven, and preheat to 450 degrees F (230 degrees C).
• Mix together olive oil, garlic, and rosemary in a small bowl.
• Cut sweet potato lengthwise into 1 1/2-inch thick wedges; place in a large bowl. Season with salt and pepper and drizzle with oil mixture; toss gently to coat. Arrange wedges on a large baking sheet in a single layer so they are not touching.
• Bake in the preheated oven, turning once, until potatoes are softened and lightly browned, about 20 minutes. Carefully remove from the baking sheet.

SCALLOPED SWEET POTATOES WITH GROUND BEEF

Steps:

• Preheat oven to 350 degrees.
• In an 8 cup baking dish mix ground beef, onion, green pepper, salt and pepper.
• Press into a thin layer.
• Peel potatoes, slice thinly and layer over meat mixture.
• Combine brown sugar and flour together.
• Mix pineapple juice, vinegar and soya sauce together.
• Stir the juice mixture into the brown sugar and flour.
• Pour over the potatoes and ground beef.
• Cover and bake at 350 degrees for 1 hour.