ROASTED SWEET POTATO WEDGES
Roasted sweet potato wedges are a quick, simple, one-serving dish, great for college students!
Provided by 90sKid
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 1
Number Of Ingredients 6
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.
Nutrition Facts : Calories 322 calories, Carbohydrate 47.4 g, Fat 13.7 g, Fiber 7.2 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 606.2 mg, Sugar 9.5 g
OVEN ROASTED SWEET POTATOES
My Granny made this for Easter dinner. We were all sitting at the table commenting on how delicious it was. She sat down took a bite and sighed, Ahhh, I'll never make this again. We all told her she was crazy and asked for the recipe.
Provided by CATICALIC
Categories Side Dish Vegetables Sweet Potatoes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.
- Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 31.3 g, Fat 10.2 g, Fiber 4.7 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 114.8 mg, Sugar 7.7 g
OVEN ROASTED SWEET POTATO WEDGES
This is a delicious side dish for ham, pork or even chicken. The sweet potatoes, coated with brown sugar and spices are a little sweet and a little spicy. Quick and easy.
Provided by Marie
Categories Yam/Sweet Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°.
- Peel potatoes and cut into 1" wedges.
- In a large bowl, toss potatoes with oil.
- Mix sugar and seasonings together and add to potatoes.
- Toss until evenly coated.
- Spread on a non stick baking sheet and roast for 30 minutes, turning every 10 minutes until browned and done.
BALSAMIC POTATOES
These spuds really are a phenomenon. They look dark and gnarly, and they're beautiful yet kind of charmingly ugly at the same time. The volume of balsamic used here requires you to have faith. Trust me - incredible things will happen.
Provided by Jamie Oliver
Categories Sides Christmas Potato Vegetable sides
Time 2h20m
Yield 10 as a side
Number Of Ingredients 8
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- Peel the potatoes, cut them into even-sized chunky wedges and parboil in a large pan of boiling salted water for 10 minutes.
- Drain in a colander, leave to steam dry completely, then divide the wedges between two large roasting trays.
- Drizzle 2 tablespoons of oil into each tray, and season with sea salt and black pepper. Toss together and spread out into a single layer. Roast for 45 minutes, or until lightly golden, tossing gently halfway.
- Meanwhile, peel and slice the onions and garlic. When the time's up on the potatoes, scatter over the onions and garlic, then pour over the balsamic.
- Roast for 50 minutes to 1 hour, using a fish slice to carefully turn the potatoes in all the sticky balsamic yumminess a few times during cooking, and adding the butter and thyme leaves to the party for the last 10 minutes. In the spirit of this bonkers but genius dish, if you're in any doubt when you turn them that it's doing the right thing, just be brave and add an extra drizzle of balsamic, then return to the oven until gnarly and roasted.
- Serve on a platter sprinkled with the rocket. This is amazing served as a side dish with any roasted or grilled meat, but is also brilliant as part of a Boxing Day buffet spread with cold cuts of meat. I've even enjoyed it as a lovely lunch with a big old salad. Delicious.
Nutrition Facts : Calories 307 calories, Fat 7.2 g fat, SaturatedFat 2.8 g saturated fat, Protein 6.4 g protein, Carbohydrate 56.4 g carbohydrate, Sugar 12.6 g sugar, Sodium 0.3 g salt, Fiber 4.2 g fibre
BALSAMIC SWEET POTATOES
Steps:
- Pierce potatoes in several places with fork. Place on baking sheet and bake at 425 degrees F until soft, about 1 hour, depending on size. When cool enough to handle, peel potatoes and place in large bowl. Add remaining ingredients and mash until smooth.;
BALSAMIC-ROASTED SWEET POTATO WEDGES
Make and share this Balsamic-Roasted Sweet Potato Wedges recipe from Food.com.
Provided by CorriePDX
Categories Yam/Sweet Potato
Time 1h
Yield 10 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F. Divide sweet potatoes between two 15 1/2" by 10 1/2" jelly-roll pans. In 1-quart saucepan, heat sugar, vinegar, margarine, salt and 1/4 cup water to boiling over high heat. Divide sugar mixture between jelly-roll pans; toss with potatoes to coat. Spread potatoes evenly in pans.
- 2. Roast potatoes 45 minutes or until very tender and glaze thickens, turning potatoes occasionally to coat.
Nutrition Facts : Calories 219, Fat 4.3, SaturatedFat 0.8, Sodium 346.5, Carbohydrate 44.1, Fiber 3.9, Sugar 23.1, Protein 2.1
OVEN ROASTED BALSAMIC POTATO WEDGES
Make and share this Oven Roasted Balsamic Potato Wedges recipe from Food.com.
Provided by Marie
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place potatoes in a baking dish, add garlic and season well with salt and pepper.
- Mix oil and balsamic vinegar together and drizzle over potatoes.
- Toss to mix and bake at 375° for approximately 45 minutes or until crispy and tender.
ROASTED BALSAMIC SWEET POTATOES
By the end of summer, I'm done with the usual potato salad. This warm, spicy side kicks off cozy season. -Karen Vande Slunt, Watertown, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Place sweet potatoes in a 15x10x1-in. pan; drizzle with olive oil and sprinkle with salt and pepper. Turn to coat. Bake until tender, 30-35 minutes., Meanwhile, in a large skillet, cook bacon over medium-low heat until crisp; drain. Discard all but 4 teaspoons drippings., Cook celery and onion in drippings over medium heat until tender, 6-8 minutes. Stir in garlic; cook 1 minute. Add beef stock and balsamic vinegar; simmer until liquid is reduced by half, 5-8 minutes. Add paprika and, if desired, cumin; cook 1 minute longer., Pour balsamic mixture over sweet potatoes; add bacon. Toss to coat. Top with green onions and, if desired, minced fresh parsley; serve immediately.
Nutrition Facts : Calories 287 calories, Fat 16g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 413mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 4g fiber), Protein 7g protein.
ROASTED SWEET POTATOES WITH BALSAMIC VINEGAR AND ROSEMARY
This is classic comfort food that tastes great and makes your house smell welcoming on a Sunday afternoon. It accompanies so many things, and can be easily doubled to feed a crowd. -Jessica Gerschitz, Jericho, New York
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a large bowl, toss sweet potatoes with oil, rosemary, salt and pepper; transfer to two 15x10x1-in. baking pans., Roast until tender and lightly browned, stirring occasionally, about 30 minutes. Toss with vinegar and cheese.
Nutrition Facts :
ROASTED BALSAMIC RED POTATOES
When I found a potato recipe that called for vinegar, I was intrigued. But without all the ingredients on hand, I had to improvise and gave it a whirl using Italian seasoning and balsamic vinegar. It turned out great! -Lisa M. Varner, El Paso, TX
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Toss potatoes with oil and seasonings; spread in a 15x10x1-in. pan., Roast 25 minutes, stirring halfway. Drizzle with vinegar; roast until potatoes are tender, 5-10 minutes.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
BALSAMIC, HONEY & THYME ROASTED SWEET POTATOES
Easy and delish. Sweet and tangy and the thyme adds a great savory flavor. Just oven roasted. I do like to peel mine which is really the only work needed for this dish. Just toss with the dressing and roast. I serve these with just about anything. They are so simple and good.
Provided by SarasotaCook
Categories < 30 Mins
Time 30m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Dressing -- In a medium size bowl, add the olive oil, balsamic, honey, thyme, salt and pepper. Mix well.
- Potatoes -- Just toss well until everything is well coated. Transfer to a baking sheet lined with parchment paper or foil.
- Bake -- 400 degrees on the middle rack for about 30 minutes. It depends on your oven and the size of the potatoes. Anywhere from 25-35 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 335.5, Fat 18.1, SaturatedFat 2.5, Sodium 72.7, Carbohydrate 43.7, Fiber 4, Sugar 22.8, Protein 2.1
ROASTED SWEET POTATOES AND FIGS WITH A BALSAMIC GLAZE
Make and share this Roasted Sweet Potatoes and Figs With a Balsamic Glaze recipe from Food.com.
Provided by VeggiesByCandlelight
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- ROAST THE SWEET POTATOES.
- Preheat the oven to 475°F.
- Wash the sweet potatoes, halve them lengthwise, and then cut each half again similarly into 3 long wedges. Mix with 3 tablespoons of the olive oil, 2 teaspoons salt, and some black pepper.
- Spread the wedges out, skin side down, on a baking sheet and cook for about 25 minutes, until soft but not mushy.
- Remove from the oven and leave to cool.
- MAKE THE BALSAMIC REDUCTION.
- Add the balsamic vinegar and sugar in a small saucepan. Bring to a boil, then decrease the heat and simmer for 2 to 4 minutes, until it thickens.
- (** Be sure to remove the pan from the heat when the vinegar is still runnier than honey; it will continue to thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle).
- TO FINISH.
- Arrange the sweet potatoes on a serving platter.
- Heat the remaining oil in a medium saucepan over medium heat and add the green onions and chile. Fry for 4 to 5 minutes, stirring often to make sure not to burn the chile.
- Spoon the oil, onions, and chile over the sweet potatoes.
- Dot the figs among the wedges and then drizzle over the balsamic reduction.
- Serve at room temperature.
- Crumble the cheese over the top, if using.
Nutrition Facts : Calories 365.6, Fat 17.3, SaturatedFat 2.4, Sodium 85, Carbohydrate 52, Fiber 7.4, Sugar 26.1, Protein 3.7
ROASTED BALSAMIC SWEET POTATOES
Provided by Melissa Clark
Categories Potato Side Bake Thanksgiving Vegetarian Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. In large skillet over medium heat, bring balsamic vinegar and brown sugar to boil, stirring until sugar dissolves. Reduce heat and simmer until vinegar thickens slightly, about 3 minutes. Add butter and salt and stir until butter melts. Add potato pieces to skillet; toss to coat. Season potatoes with freshly ground black pepper. Spread potatoes evenly on rimmed baking sheet. Bake until potatoes are tender and golden, stirring occasionally, about 40 minutes. Transfer potatoes to large platter or bowl and serve.
BALSAMIC ROASTED POTATO WEDGES
Categories Potato Side Roast Vegetarian Quick & Easy Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 5
Steps:
- Put oven rack in lower third of oven and preheat oven to 450°F.
- Halve each potato lengthwise, then cut each half lengthwise into 4 wedges. Toss potato wedges with oil, salt, and pepper in a 17- by 11-inch shallow baking pan (about 1 inch deep) and arrange in 1 layer. Roast potatoes, turning over once, until golden brown and cooked through, 20 to 25 minutes.
- Sprinkle with 2 tablespoons vinegar, shaking pan to distribute vinegar evenly, then roast until vinegar is evaporated, about 3 minutes.
- Serve sprinkled with remaining 1/2 tablespoon vinegar and salt to taste.
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