CHILI-ROASTED SWEET POTATOES
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 1/2 pounds sweet potatoes(cut into 1-inch pieces) with 2 tablespoons olive oil, 1 teaspoon each chili powder and kosher salt and a few grinds of pepper. Spread on a baking sheet and bake at 450 degrees F, stirring halfway through, until crisp, 35 to 45 minutes. Puree 1/4 cup warm water, 1 minced garlic clove, the juice of 1 lime, 2/3 cup cilantro, 3 tablespoons sunflower seed butter and 1/4 teaspoon kosher salt in a blender. Serve with the potatoes.
HONEY-CHILE ROASTED SWEET POTATOES
Roasting sweet potatoes with honey and ancho chile creates an intense combination of sweet and heat. Finish with a little grated cheddar cheese for a very different take on traditional cheese fries.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 3 sweet potatoes lengthwise into 8 wedges each. Toss with 2 tablespoons each olive oil and honey, 1 teaspoon each ancho chile powder and kosher salt and a few grinds of pepper. Spread on a baking sheet and bake at 425˚ F, flipping once, until lightly browned and tender, 25 to 30 minutes. Top with finely grated aged cheddar and chopped chives.
ROASTED SWEET POTATOES AND GARLIC WITH ROSEMARY
Steps:
- Preheat oven to 425 degrees.\ Arrange the sweet potatoes and garlic in a shallow flameproof baking dish large enough to hold them in a single layer. Add just enough water to cover the vegetables. Bring the water to a boil over medium high heat and simmer for 2 minutes. Drain in a colander.
- In a baking dish, combine the oil and butter and melt the butter over medium heat. Remove from the heat, add the potatoes and garlic, rosemary, and salt and pepper to taste and toss to coat. Spread the potatoes in a single layer and roast on the lowest rack of the oven, turning them occasionally, for 25 to 30 minutes, or until golden brown. Transfer to a heated serving bowl and serve at once.
BLACK PEPPER & GARLIC ROASTED SWEET POTATOES
Cook these spiced sweet potato wedges to serve with Rohit Ghai's Kolhapuri spit chicken. They're an easy, satisfying side dish
Provided by Rohit Ghai
Categories Side dish, Snack
Time 50m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C fan/gas 6. Mix all the ingredients, except the coriander leaves, together in a large bowl with 1 tsp salt and 2 tsp black pepper.
- Arrange the potatoes, skin-side down, on two baking trays or one large, lined with baking parchment if they're not non-stick, and bake for 30-40 mins until soft inside and crisp on the outside. Season and serve scattered with the coriander leaves.
Nutrition Facts : Calories 320 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 26 grams sugar, Fiber 9 grams fiber, Protein 4 grams protein, Sodium 1.4 milligram of sodium
SWEET POTATOES ROASTED WITH GARLIC AND ROSEMARY
Crispy on the outside, soft and delicate on the inside with the nutty taste of roasted garlic and the freshness of rosemary is the perfect side dish to any meat or fish. Try this tonight!
Provided by Penny Stettinius
Categories Yam/Sweet Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
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.
GARLIC-ROASTED SWEET POTATOES
This unexpected combination is so tasty. It makes a wonderful fall or winter side dish with any meat. Double or triple the recipe to feed a bigger group.-Carol Ferranti, Esmond, Rhode Island
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small baking dish, combine the sweet potatoes and garlic. Drizzle with oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 25-30 minutes or until tender, stirring every 10 minutes.
Nutrition Facts : Calories 202 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 4g fiber), Protein 2g protein.
SKILLET SWEET POTATOES WITH COCONUT, GARLIC AND CHILE
Sweet potatoes love to be oven roasted, but dicing and sauteing them allows you to get that charred yet deeply sweet flavor in a fraction of the time. The coconut here acts like a breadcrumb, providing a crispiness that's spiked with chile flakes and garlic. It's a simple (and one-pan!) fall or winter side dish that's both hearty and bright.
Provided by Priya Krishna
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix the coconut, garlic and red pepper flakes together in a small bowl.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the coconut mixture and cook, stirring occasionally, until the coconut and garlic are fragrant and the coconut has turned golden, 5 to 10 minutes. Transfer the mixture to a plate.
- In the same skillet (no need to wipe it out), heat the remaining 3 tablespoons oil over medium-high heat. Add the sweet potatoes and salt. Toss to coat the sweet potatoes in the oil (be careful not to spatter the oil). Arrange the potatoes in a single layer and let cook, stirring occasionally so that all sides get browned, until the sweet potatoes are slightly charred and soft enough to pierce with a fork, about 10 minutes.
- Remove from the heat and immediately mix in the coconut mixture, tossing to coat evenly. Just before serving, stir in the lemon juice. Taste and add more lemon juice, if needed.
SWEET POTATO-GARLIC SOUP WITH CHILE OIL
This silky-smooth sweet potato soup features the deep flavor of roasted garlic and a splendid dose of garlicky, Sichuan peppercorn chile oil, which delivers heat and a tingling sensation with every spoonful. Roasting the sweet potatoes at a high temperature does a few things in this recipe: First, it develops the sweet potato's flavors, and second, it softens the tubers, yielding a smooth texture. Serve this soup with thick slices of buttered, toasted bread to sop it up.
Provided by Nik Sharma
Categories dinner, lunch, weekday, soups and stews, main course
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Remove some of the excess paper from the head of garlic, leaving the bulb intact. Rub the bulb with 2 teaspoons oil and place it in the center of a rimmed baking sheet.
- In a large bowl, toss the sweet potatoes, onion and cumin seeds with the remaining 2 tablespoons olive oil. Spread them in a single layer on the baking sheet and roast until the sweet potatoes are slightly caramelized and tender and the garlic has softened, about 25 minutes. Remove from the oven and let rest until the vegetables are cool enough to handle, about 8 minutes.
- While the vegetables roast, prepare the chile oil: In a small saucepan over medium, heat the neutral oil, taking care not to burn it. (Measure the oil's temperature with a thermometer; it should read about 325 degrees. You could also test the temperature with a Sichuan peppercorn: It should sizzle when tossed in.)
- Once the oil is hot, remove it from the heat, add the red-pepper flakes, garlic and Sichuan peppercorns. Cover with a lid and let steep for at least 20 minutes. (The oil can be prepared a day ahead of time and stored in an airtight container in the refrigerator for up to 1 week.)
- Transfer the cooked sweet potato mixture to a blender. Squeeze the softened garlic pulp out of the cloves and add the pulp to the blender. Add 1/4 cup stock to the baking sheet and scrape off any bits that have stuck to the pan. Add the stock and bits to the blender. Add the remaining stock, the black pepper and turmeric to the blender and purée on high speed until smooth and creamy. Taste and add salt as needed. Transfer the soup to a medium saucepan and rewarm over low as needed.
- Divide the soup among bowls. Give the chile oil a stir and drizzle the soup with a generous tablespoon or two. Serve immediately.
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