Sweetpotatorosemarycheesebites Recipes

SWEET POTATOES ROASTED WITH GARLIC AND ROSEMARY

Steps:

• Preheat the oven to 375 degrees.
• Put the chopped garlic in 1 TBS of the olive oil with half of the rosemary on the side to use later.
• Toss the potato pieces with olive oil, half of the rosemary, and salt and pepper.
• Bake for 20 minutes, tossing occasionally in order to crisp the outsides.
• Toss with the garlic and remaining rosemary and continue to bake until the potatoes are soft on the inside, about 15 minutes more.

ROSEMARY ROASTED SWEET POTATOES RECIPE BY TASTY

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!

SWEET POTATO ROSEMARY CHEESE BITES

Steps:

• Toss the sweet potato chunks in olive oil and sea salt and roast in a single layer for 25-35 minutes at 400 degrees F until lightly browned and fork tender.
• Remove and mash, then mix in rosemary and goats cheese and sea salt to taste.
• Form into small balls and saute in a little olive oil until lightly browned on the outside.
• Serve warm.

SWEET POTATO ENERGY BITES

Steps:

• Place mashed sweet potato, oats, almond meal, hemp seeds, almond butter, honey, cinnamon, vanilla, and sea salt into a bowl and stir until all ingredients are well combined.
• Refrigerate the mixture for 15 minutes. Roll chilled mixture into about 20 1-inch balls. Place energy balls back into the refrigerator for 15 minutes until set and cold. Store in a covered container in the refrigerator for 3 to 5 days.

LOW-CAL ROASTED SWEET POTATO BITES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place sweet potato cubes in a bowl. Drizzle coconut oil over potatoes and toss, using your hands, until each cube is coated. Spread sweet potato cubes onto a baking sheet; season with rosemary, thyme, salt, and pepper.
• Bake in the preheated oven until potatoes are softened, about 20 minutes.

JAPANESE SWEET & SAVORY POTATO BITES

Steps:

• Teriyaki Sauce: In a pot, boil water and add Japanese soy sauce until re-boiled. Add the sugar and mirin. Add the tapioca flour in small batches until thickened, whisk smooth.
• Potato Bites: Preheat oil in a fryer or a deep pan to 350 degrees F. Fry tater drums according to packaging or approximately 3 minutes.
• In a skillet, heat oil, add the squid and cabbage. Saute with Japanese Soy Sauce until light-brown color, place on the plate.
• Place the prepared tater drums, followed by the 1/3 cup teriyaki sauce, and mayonnaise on top of squid/cabbage plating. Then sprinkle fish flakes and seaweed. Serve.