Baked Sweet Potato Food

BAKED SWEET POTATOES & BEANS

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times with a fork, then cook them in the microwave on High for 8 mins or until soft. Rub with 1 tsp of the paprika, 1 tsp of the oil and some seasoning. Transfer to a baking tray, put in the oven and cook for 10-15 mins until crispy.
• Meanwhile, make the beans. Cook the onion in the remaining oil until soft. Add the garlic, sugar, vinegar, Worcestershire sauce and the remaining paprika, and cook for a further 1-2 mins until sticky. Tip in the beans, tomatoes and a splash of water, and simmer until the sweet potatoes are ready.
• Serve the sweet potatoes with the beans on top, a dollop of soured cream and a pinch of paprika, if you like.

BAKED SWEET POTATO

Steps:

• Preheat oven to 400°F.
• Bake yams for 45 to 75 minutes (bigger yams take longer to cook).
• When they are done, the outside will have darkened and the inside will be soft.
• You may see liquid from the potato oozing out and charring.
• When the potato is sliced open, the inside of the skin will be charred black from the caramelizing sugar in the potato.
• This is a perfectly cooked potato.
• Mix the sugar and cinnamon together and set aside.
• To serve, slice a potato down the center.
• Add two Tbs of whipped butter, then sprinkle some cinnamon/sugar over the top.

BARBECUE BAKED SWEET POTATOES

Steps:

• Rub each potato with a little oil and salt, then wrap in a double layer of foil.
• As soon as the barbecue coals are glowing red, put the potatoes directly on them. Cook for 15 mins, turn with tongs, then cook for 15 mins more. Remove one, unwrap and check it is cooked through.
• Peel back the top of the foil from each potato, split open and top with a spoonful of yogurt and a few spring onion slices.

BAKED SWEET POTATO "FRIES"

Steps:

• Preheat the oven to 450 degrees.
• Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.

BAKED SWEET POTATOES

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil, then set a wire rack inside the baking sheet.
• Prick each of the sweet potatoes 5 times with a fork and place on top of the prepared rack, keeping space between potatoes to allow heat to circulate. Bake the sweet potatoes until a paring knife can easily go through without resistance, about 1 hour. Turn the oven off and let the potatoes rest inside for 30 minutes more. Remove from the oven and cut each potato in half lengthwise. Season with salt and pepper and top with butter if using.

TWICE BAKED SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rub sweet potato skins with salad oil. Wrap potatoes in aluminum foil and bake in preheated oven for 1 hour, or until soft.
• Meanwhile, in a large bowl combine cream cheese, brown sugar, margarine, vanilla, salt and pepper.
• Cut potatoes in half and scoop flesh into the bowl with the other ingredients. Mix well and fold in walnuts. Spoon mixture into potato skins.
• Bake for 5 minutes, or until heated through.

BAKED SWEET POTATO

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a glass baking dish with aluminum foil.
• Pierce sweet potatoes multiple times on each side with a fork. Rub with oil and place in the prepared baking dish.
• Bake in the preheated oven for 1 hour, turning once after 30 minutes. Remove from the oven and let rest for 5 minutes.
• Slice sweet potatoes in half. Make small slits in the flesh for brown sugar and butter to sink into. Place 1 tablespoon brown sugar on each half. Place 1 teaspoon butter on each half.

BAKED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees with rack in center position.
• Scrub and pat potatoes dry. Pierce potatoes all over with the tines of a fork and bake in oven, directly on rack, until soft and caramelizing, 1 1/2 hours.
• Slash the tops of potatoes open with the tip of a sharp knife and push ends of each potato toward each other to open. Divide butter, salt, and pepper among potatoes and serve.

BAKED SWEET POTATOES

Steps:

• wash potatoes& dry them.
• rub the skins with butter place on a sheet pan and bake at 350 till tender.

BAKED SWEET POTATO

Steps:

• Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil, for easy clean up.
• Clean the sweet potatoes by scrubbing underneath running water. Dry the skin.
• Poke each sweet potato with the tines of a fork.
• Place on baking sheet and bake for 50-65 minutes or until the thickest part can have a fork inserted with no resistance.
• Remove from oven and let cool slightly.
• Serve with butter, salt and pepper, or marshmallows, or brown sugar and cinnamon.

THE BEST AND QUICKEST BAKED SWEET POTATOES

Steps:

• Preheat the oven to 400F.
• Cut the sweet potatoes in half, lengthwise, with a sharp knife. Place the potatoes on a rimmed baking sheet.
• Drizzle the potatoes with one tablespoon of oil, then rub the oil on the flesh of each potato. Sprinkle each potato with just a pinch of salt.
• Flip the potatoes over, flesh-side down on the baking sheet. Some oil will spill over on the sheet pan--that's normal and okay.
• Bake the sweet potatoes, uncovered, for 30-35 minutes, until the skins begin to look shriveled and soft. Remove the potatoes from the oven.
• The baked sweet potatoes should be slightly brown and caramelized on the top of the flesh and soft throughout the potato. Enjoy the potatoes warm (I love to add a tablespoon of butter and cinnamon, or see other ideas in the post above), or place them in an air-tight container in the fridge to enjoy later in the week.

BAKED SWEET POTATO

Steps:

• Preheat oven to 400°F (207°C).
• Using a mandolin slicer, thinly slice the peeled potatoes. Pat dry the potatoes with paper towels.
• Place the sliced sweet potatoes in a large bowl. Using your hands, toss with butter, salt, black pepper and chopped rosemary/oregano until fully coated.
• Carefully place the sweet potatoes upright, from left to right, in a small baking tray. Do not pack in the sweet potatoes too tightly, as this impacts the crispiness.
• Bake for an hour, or until the sweet potatoes are cooked and turn crispy. Serve immediately.

BAKED SWEET POTATO CHIPS

Steps:

• Combine all ingredients in a mixing bowl.
• Layer potatoes in a baking dish coated with nonstick cooking spray (nonfat).
• Add any remaining liquid from bowl and cover dish with foil and bake at 350 degrees F for 30-35 minutes.

TWICE BAKED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
• Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.
• Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.

BAKED SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
• Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).
• Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.

BAKED SWEET POTATO FRIES

Steps:

• Preheat oven to 425. In a large mixing bowl, drizzle oil over the potatoes. Add seasoning mix and toss to coat. Place fries in one even layer cookie sheet. Bake 10 minutes, turn and bake 10 more minutes. Fries should be soft on the inside and browned on the outside.

SWEET POTATO RECIPES: CRISPY BAKED SWEET POTATO FRIES

Steps:

• Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside. If your baking sheet is well-seasoned, you can skip the parchment lining.
• Make the dip: Cut the top ½ inch off of the garlic head. Tear a piece of foil (enough to wrap around the garlic) and place the garlic head in the middle. Drizzle oil on top, letting it seep into the garlic cavities. Wrap the garlic up and place it in the oven. Roast the garlic until squidgy and golden inside, about 45 minutes. Set aside to cool.
• Place the yogurt into a small bowl. Squeeze the cooled roasted garlic into the bowl. Add the lemon juice, tahini, parsley, mint, salt, and pepper to the yogurt mixture. Mash and stir it all together with a fork until combined. Cover the bowl and set aside in the refrigerator.
• Make the fries: Cut the sweet potatoes into 3-inch long and ½ -inch thick fries. Place the cut sweet potatoes into a large bowl and cover them with cold water. Let them sit for at least an hour or up to overnight in the refrigerator.
• Drain the sweet potatoes and lay them on a clean kitchen towel. Place another clean kitchen towel on top and loosely roll them all up. Massage the little towel sweet potato roll-up for a bit so that the fries are as dry as possible.
• In another large bowl, toss the cut sweet potatoes with the arrowroot powder and SALT-FREE seasonings of your choice (salt is happening later). The cut sweet potatoes should have a light, powdery coating of arrowroot.
• Spray the parchment on your baking sheet evenly with the oil spray. Arrange the sweet potatoes in rows on the baking sheet. Spray the tops of the sweet potatoes with the oil spray before sliding them into the oven.
• Bake the sweet potato fries for 25 minutes or very lightly browned in spots and the arrowroot is forming a light "webbing" on the undersides of the fries. Remove the fries from the oven and carefully flip them all over. Slide the sweet potato fries back into the oven and bake for another 25 minutes.
• At the end of the 25 minutes, the sweet potato fries should have some strong brown spots and crisp exteriors. If they still look like they need crisping, carefully flip them one more time and bake until they've reached your desired doneness.
• Quickly transfer the fries to a large bowl and toss them with a fat pinch of sea salt. Warning: when they're piping hot, they won't FEEL completely crispy yet. Place the hot fries on your serving plate in a single layer along with your roasted garlic tahini yogurt dip. After they sit for a few seconds, they will start to get that super crispy quality.