Baked Sweet Potatoes With Mexican Toppers Food

MEXICAN SWEET POTATOES

Steps:

• Preheat the oven to 400° F and grease a large baking sheet with cooking spray. Place the sliced sweet potatoes in a large mixing bowl and toss with olive oil, salt, and pepper. Arrange the seasoned sweet potatoes in a single layer on the baking sheet with a little room in between each one and bake for 12-15 minutes, until they start to brown around the edges. You might need to work with two baking sheets.
• Transfer the potatoes to a 12'' cast iron skillet and layer with frozen corn and shredded cheese. Bake for 5-10 minutes, or until the cheese is melted and bubbly.
• Remove the skillet from the oven and top with sliced jalapeño, avocado, red onion, and cilantro. Serve immediately.

MEXICAN ROASTED SWEET POTATO CUBES

Steps:

• Preheat your oven to 220C / 200C / gas mark 7 / 425F.
• Mix together the cumin, paprika, chilli, salt, garlic, olive oil and lime juice in a large bowl.
• Add the cubes of sweet potato and stir to coat thoroughly. (Or use your hands!)
• Place the sweet potato cubes on a large non-stick baking tray, ensuring the cubes are well spread out (use 2 baking sheets if necessary) and in a single layer.
• Roast in the oven for 20 minutes.

BAKED SWEET POTATOES WITH MEXICAN TOPPERS

Steps:

• Heat oven to 400°F. Pierce sweet potatoes several times with fork; place on large cookie sheet. Bake 1 hour or until tender. Let stand 10 minutes.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook chicken, beans, corn and tomatoes in oil 5 minutes, stirring occasionally, until liquid is evaporated. Remove from heat. Stir in 2 tablespoons of the cilantro.
• Cut sweet potatoes in half lengthwise, cutting almost to but not through bottom of potato; fluff pulp with fork. Return potatoes to cookie sheet. Top potatoes with chicken mixture. Sprinkle with cheese.
• Bake about 5 minutes or until cheese is melted. Sprinkle with remaining 2 tablespoons cilantro. Top with sour cream.

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.

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 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.