Italian Sweet And Sour Sweet Potatoes With Rosemary Food

SAVORY SWEET POTATOES

Steps:

• Adjust oven rack to center position and preheat the oven to 400°F.
• In a large bowl, combine the sweet potatoes and the olive oil. Stir to coat the sweet potatoes. Evenly sprinkle with rosemary, garlic salt, and pepper. Stir well until all sweet potatoes are evenly coated with seasonings and herbs. Transfer the sweet potatoes to a large rimmed baking sheet and spread out so that they are in a single layer.
• Cook for 15 minutes. Remove the pan from the oven and use a metal spatula to scrape any stuck bits. Stir everything around and flip all of the sweet potatoes over. Cook for 10 to 15 more minutes until the potatoes are tender.
• Remove potatoes from oven and, if necessary, season with additional garlic salt and pepper, to taste. Sprinkle with half of the Parmesan, toss and flip to coat, then sprinkle with the remainder of the Parmesan. Bake for a couple more minutes until the cheese is melted. Serve immediately.

CRISPY ROASTED ROSEMARY SWEET POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Combine melted butter, oil and crushed rosemary in a small bowl. Pour 2 tablespoons of butter-oil mixture in the bottom of a 2-quart baking dish. Arrange potato slices vertically in the dish. Add a sliver of shallot between every few slices of potato. Brush top with remaining butter-oil mixture. Season generously with salt and pepper.
• Cover dish with foil and roast for 1 hour, covered, until potatoes are tender (If your potato slices are thicker than shown, you may need to increase cooking time). Increase oven heat to 450 degrees F. Remove foil and roast another 10-15 minutes, until tops of potatoes are browned and crisp.
• Enjoy!

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.

CREAMY SWEET POTATO AND ROSEMARY SOUP

Steps:

• In an 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the shallots and garlic. Season with salt and pepper and cook until soft, about 3 to 4 minutes. Add the sweet potatoes, rosemary and chicken broth. Season with salt and pepper, to taste. Bring the mixture to a boil, reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes. Turn off the heat and remove the rosemary stems. Using an immersion blender, blend the mixture until smooth and thick. Whisk in the mascarpone cheese and maple syrup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.
• Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

ITALIAN SWEET POTATOES

Steps:

• Cut sweet potatoes in cubes. I usually cut them in medium size cubes.
• Cut onion up however you want.
• Toss onion and potato in olive oil.
• Put it all on a baking sheet and salt and pepper it all.
• Bake at 350°F until fork tender. You can eat it just as is or mash it up a bit and add a little butter. But either way it tastes great! You can also change it up a little bit with other herbs and spices.

SWEET POTATOES WITH MUSHROOMS & ROSEMARY

Steps:

• Heat oven to 200C/fan 180C/gas 6. Prick the potatoes several times with a fork, then microwave on High for 8-10 mins, turning once, until tender. Meanwhile, heat the oil in a non-stick pan, add the mushrooms and rosemary and cook over a fairly high heat, stirring, until the mushrooms are tender and lightly coloured. Season to taste.
• Put the potatoes in the oven and roast for 15 mins until the skins start to crisp. Split open and spoon over the mushrooms. Sprinkle with Parmesan to serve.

HONEY AND ROSEMARY SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper.
• Mix the olive oil, honey, rosemary, salt, and black pepper together in a large bowl, and stir the sweet potato cubes in the mixture to coat. Remove sweet potato cubes with a slotted spoon, and arrange in a single layer on the prepared baking sheet.
• Bake in the preheated oven until tender, about 45 minutes. Turn oven heat up to 450 degrees F (230 degrees C) and bake until browned, another 15 minutes.

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.

ROASTED ROSEMARY SWEET POTATOES

Steps:

• Preheat oven to 425°. Place all ingredients in a large bowl; toss to coat. Line a 15x10x1-in. baking pan with foil; grease foil. Place sweet potatoes in a single layer in prepared pan. Bake, covered, for 20 minutes. Uncover and bake until golden brown, 10-12 minutes longer, turning once.

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!