Lemon Pepper Baked Sweet Potato Food

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.

SWEET POTATOES WITH RED PEPPER & HALLOUMI

Steps:

• Rub each potato with a little oil and salt, then wrap in a double layer of foil.
• Pour the oil into a bowl and stir in the mint. Add the halloumi and toss until well coated in the minty oil. Wrap each piece in a strip of pepper. Cut four lengths of foil about 1cm wide and wrap one around the middle of each parcel to hold them together. You could use skewers instead, but be careful not to split the cheese.
• Heat the barbecue. When the coals glow red, put the potatoes directly on them. Cook for 30 mins, turning halfway. Unwrap a potato and check if it is cooked through. If not, rewrap and cook more, checking every 10 mins. Alternatively, bake in the oven at 200C/180C fan/gas 6 for 50 mins-1 hr.
• Meanwhile cook the pepper parcels on the barbecue or a griddle pan for 3-4 mins each side or until the pepper chars and the cheese melts a bit. Remove from the grill and unwind the foil or remove the skewers. Split the potatoes, add butter if you like, then lay a parcel in the centre of each. Add a squeeze of lemon and scatter over some parsley to serve.

ROASTED LEMON PEPPER POTATOES

Steps:

• Preheat the oven to 400 degrees F (204 degrees C).
• Trim off long edges of the russet potatoes so that they can lay flat. Cut in half lengthwise and rinse in a bowl of cold water to remove excess starch. Pat dry on paper towels. Season generously with black pepper, cayenne, and salt.
• Coat the bottom of a large baking dish with olive oil. Lay potatoes seasoned-sides down in the dish. Brush tops with more olive oil; season with pepper, cayenne, and salt.
• Bake in the preheated oven for 20 minutes. Remove and carefully flip potatoes over. Let rest for 10 minutes.
• Meanwhile, combine broth with lemon zest and juice. Pour mixture over the potatoes. Scrape zest off the tops of the potatoes and back into the broth. Stick oregano sprigs between the potatoes. Season with pepper. Shake the dish lightly to slosh the sauce back and forth.
• Return potatoes to the oven and roast for 15 minutes. Flip again; continue roasting until very soft and creamy on the inside and crusty on the outside, 10 to 15 minutes more. Flip over once more to serve. Drizzle more olive oil on top; sprinkle with pepper and more oregano.

LOADED SWEET POTATOES WITH BLACK BEANS AND CHEDDAR

Steps:

• Heat the oven to 425 degrees and line a sheet pan with parchment paper. Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with salt.
• Place cut side down on prepared sheet and roast for 30 to 40 minutes, or until completely cooked through. Take sweet potatoes out of the oven, turn them over and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes. Season with salt and pepper.
• Divide half the cheese among the potato halves. Spoon the black beans over them, then cover with the remaining cheese. Return the pan to the oven and bake for another 5 minutes, until the cheese has melted and the beans have warmed through. Season with salt and pepper. Serve warm.

LEMON-PEPPER SWEET POTATO CRISP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• Place bread crumbs in a mixing bowl and pour melted butter over top. Add salt, cayenne, and Parmigiano-Reggiano cheese and mix until evenly coated. Transfer to the prepared baking sheet and arrange in an even layer. Sprinkle 1 cup Cheddar cheese over top.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and let cool. Leave the oven on.
• Place sweet potatoes in a mixing bowl. Add lemon zest and juice, salt, pepper, cayenne, and melted butter; toss until evenly coated. Immediately transfer sweet potatoes into a buttered baking dish.
• Bake in the center of the oven until potatoes are very tender, about 1 hour.
• Break up the crispy, cheesy bread crumbs into very small pieces and scatter evenly over the potatoes. Gently press them into the potatoes and sprinkle remaining ¼ cup Cheddar over top.
• Return to the oven and bake until browned, 15 to 20 more minutes.
• Sprinkle with chives before serving.

SWEET POTATOES BAKED WITH LEMON

Steps:

• Rinse the potatoes under warm water. Place in a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, 25 to 30 minutes. Drain and let cool.
• Combine the sugar, ½ cup water, nutmeg, lemon zest and salt in a medium saucepan, bring to a simmer over medium heat and cook for 10 minutes. Add 5 tablespoons butter and stir well. When the butter has melted, remove from the heat and beat in the lemon juice. Set aside.
• Heat oven to 425 degrees. Peel the sweet potatoes and slice into 1/2-inch disks. Use the remaining tablespoon of butter to grease a shallow baking dish. Lay the sweet potatoes in the dish in a single layer and pour the lemon syrup on top. Bake until bubbling hot, about 30 minutes.

LEMON-PEPPER FRIES

Steps:

• Peel and rinse the potatoes. Slice them lengthwise into thin slices, and then into thin sticks. Place the potato sticks in a bowl and cover them with cold water. Swish them around, then pour off the water and replace it with fresh water. Swish them around again and pour off the water, then cover with fresh water and let soak for 2 to 3 hours.
• Make the seasoning: Mix the pepper, lemon zest, salt, garlic powder, mustard powder and onion powder in a large bowl and set aside.
• When you're ready to make the fries, heat about 3 inches of oil in a heavy pot until a deep-fry thermometer registers 300 degrees F.
• Drain the potatoes and lay them out on baking sheets lined with paper towels. Blot them with more paper towels to dry. Carefully drop half of the fries into the oil and cook until they start to soften, 2 to 5 minutes. Remove with a slotted spoon and drain on fresh paper towels. Repeat with the remaining fries.
• Increase the oil temperature to 400 degrees F. Fry the potatoes in two batches again until golden brown and crisp, 2 to 5 minutes, returning the oil to 400 degrees F between batches. Remove the fries from the oil, add to the bowl with the seasoning and toss to coat. When all the fries are cooked, toss with the parsley.

LEMONY ROASTED SWEET POTATOES

Steps:

• Place sweet potatoes in a greased 1-qt. baking dish. Combine the butter, lemon juice and salt; drizzle over sweet potatoes. Sprinkle with brown sugar and lemon zest., Bake, uncovered, at 350° for 40-45 minutes or until potatoes are tender, stirring every 15 minutes. Stir before serving.

LEMON PEPPER SWEET POTATO CHIPS (FRIED)

Steps:

• Wash sweet potatoes in warm water to remove any dirt. Cut potatoes in half, and slice thinly (aprox. 1/8 thickness) using a mandolin slicer or sharp kitchen knife. Try to cut the slices uniformly so the potato chips cook evenly.
• Rinse sweet potato slices and then soak them for about half an hour in ice cold water. Drain sweet potato slices and dry them thoroughly on a clean kitchen towel or with layers of paper towels.
• Using a pot with high sides (the high sides keep the oil from splattering), heat about 1/2 inch of oil to about 350 degrees. Add a single layer of sweet potato slices to the oil. Fry sweet potato slices until they just start to darken on the edges, about 2-3 minutes per batch. (Keep the batches small.).
• Using a slotted spoon or tongs, transfer the sweet potato chips to a layer of paper towels or a cooling rack set over a baking sheet to drain.
• Sprinkle with lemon pepper, salt or other seasonings and let cool completely before eating (they crisp up as they sit). Repeat frying in batches until all sweet potatoes are cooked.
• Serve Sweet Potato Chips the same day they are made or store in an air-tight container at room temperature for up to two days.

LEMON PEPPER BAKED SWEET POTATO

Steps:

• Do not puncture potato since sweet potatoes will drip juices while baking. Wrap in foil and bake at 400 degrees for about 45 minutes depending on size.
• Slice open and top with butter, cheese and lemon pepper seasoning in that order so cheese has an opportunity to melt. Dress with sour cream and chives. Sprinkle with additional lemon pepper.