LEMON-ROASTED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 1 pounds peeled Yukon Gold potatoes into 1-inch chunks; toss with 3 tablespoons olive oil, 3 chopped garlic cloves, 1 teaspoon kosher salt and 1/2 teaspoon each pepper and dried oregano in a 9-by-13-inch baking dish. Add 1/4 cup each lemon juice and chicken broth. Roast at 425 degrees F until the potatoes are tender, about 30 minutes. Toss with chopped parsley.
LEMONY SWEET POTATO PIE
For a finger-licking finale to any holiday meal, I turn to this light and luscious sweet potato pie laced with just a hint of lemon. Funny how folks always seem able to find room for this delectable dessert! -Peggy West, Georgetown, Delaware
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Press mashed sweet potatoes through a sieve or food mill. In a large bowl, whisk the eggs, milk, water, butter and extracts. Stir in the sugar and sweet potatoes. Pour into shell., Bake until a knife inserted in the center comes out clean, 50-60 minutes. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve pie with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 407 calories, Fat 16g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 209mg sodium, Carbohydrate 60g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.
GREEK-STYLE LEMON ROASTED POTATOES
A great complement with souvlaki. I often cook this on the BBQ with the souvlaki. All you need is a great Greek salad for a full meal!
Provided by koko
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
- Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
- Roast potatoes in preheated oven until tender and golden brown, about 1 hour.
Nutrition Facts : Calories 282.1 calories, Carbohydrate 39.9 g, Fat 12.2 g, Fiber 5.1 g, Protein 4.6 g, SaturatedFat 1.7 g, Sodium 789.1 mg, Sugar 1.8 g
ROASTED LEMON PEPPER POTATOES
If you've made and loved our Greek Lemon Chicken and Fondant Potatoes, then you will absolutely adore these lemon pepper potatoes, since it's basically the best of those two recipes put together, minus the chicken. Tender on the inside and crusty on the outside, these potatoes make for an impressive side dish. The only problem is whatever main course you pair it with is in serious danger of being upstaged.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 32.8 g, Cholesterol 0.8 mg, Fat 7 g, Fiber 4.2 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 206.8 mg, Sugar 1.7 g
ROASTED HONEY-LEMON SWEET POTATOES
Simple dish to make -- sweet but not too sweet. A lighter version using olive oil instead of butter. For holidays or any time. Because they are par-boiled or pre-steamed, they are easy to finish off in the broiler of your oven just before you sit down to dinner. No waiting, turning, or testing, just watch til the edges brown, and they're ready.
Provided by N-JO1956
Categories Yam/Sweet Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Peel and cut the sweet potatoes into 1 1/2-inch irregular chunks. The more edges they have, the better they will taste because each edge will become crispy from broiler.
- Parboil potato chunks in a large saucepan until they are softened, but not mushy. Sometimes I prefer to steam them quickly instead, it's your choice. The potatoes need to be almost totally cooked, because they will only be crisped in your oven broiler.
- While sweet potatoes are boiling or steaming, mix the lemon juice, olive oil, and honey in a large bowl.
- Set oven on LOW broil or set top broiler element to 450 degrees as soon as potatoes are added to mixture.
- Drain potatoes and toss with lemon/oil/honey mixture until totally coated. Pour into a 9 by 13 baking dish. Sprinkle with the sea salt, and roast under your oven's broiler setting on second-to-top rack of oven (not too close! Use the rack about 3 inches down from broiler. Broil until edges begin to brown.
- You'll have to stand and keep an eye on them, this only takes a few minutes with a broiler. Sometimes I rake them over once with a long handled spatula or turn them with silicone tongs.
- Remove from oven and serve immediately. Warn everyone it's a HOT plate!
Nutrition Facts : Calories 287.1, Fat 6.9, SaturatedFat 1, Sodium 416.1, Carbohydrate 54.4, Fiber 6.8, Sugar 18.1, Protein 3.6
LEMONY ROASTED SWEET POTATOES
These sweet potatoes became a family tradition when I was a child and now is a one of my family's favorites. The flavor of fresh lemon compliments the sweet potatoes and the touch of brown sugar results in a nice glaze.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 3 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 170 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 229mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 2g fiber), Protein 1g protein.
HONEY ROASTED SWEET POTATOES
Provided by Ellie Krieger
Categories side-dish
Time 1h15m
Yield 6 servings (serving size 3/4 cup)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish. In a small bowl whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.
LEMON SWEET POTATOES
My old next-door neighbor made these every year for Thanksgiving. She got the recipe from Gourmet Mag. Now I make it every year for Thanksgiving too. You can assemble this and put it in the fridge until your ready to bake.
Provided by E.A.4957
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook, peel and mash sweet potatoes. Beat in lemon, butter, salt & pepper to taste, eggs yolks, and nutmeg to taste until smooth.
- Transfer into a 1 1/2 quart buttered casserole dish and brush top with butter.
- Top with lemon slices.
- Cook at 325 degrees for 45 minutes or until heated through.
Nutrition Facts : Calories 346.2, Fat 9.2, SaturatedFat 5.4, Cholesterol 75.7, Sodium 624.1, Carbohydrate 61.6, Fiber 9.1, Sugar 12.9, Protein 5.7
ROASTED SWEETS
This is one of my favorites! It is paleo-friendly and makes a great addition to a holiday meal, brunch, potluck, or nice supper. It is also good as a leftover!
Provided by Erica Brown
Categories Side Dish Vegetables Sweet Potatoes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spoon coconut oil onto a baking sheet; add sweet potatoes, onion, apple, and garlic. Sprinkle cinnamon, chipotle pepper, and salt over sweet potato mixture.
- Roast in the preheated oven, stirring occasionally, until sweet potatoes are tender, 20 to 30 minutes.
Nutrition Facts : Calories 125.7 calories, Carbohydrate 26.4 g, Fat 1.9 g, Fiber 4.4 g, Protein 2 g, SaturatedFat 1.6 g, Sodium 79 mg, Sugar 7.1 g
LEMON SWEET POTATO CASSEROLE
Serve this casserole with Roasted chicken and fresh steamed green beans. I found this recipe at Tops market. Courtesy of Louisiana Sweet Potato Commission. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories < 4 Hours
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325.
- Combine shredded yams, margarine, sugar, milk, eggs, cinnamon and pudding mix in a 2-quart oblong casserole dish.
- Cover tightly with foil and bake for one hour. Remove foil and continue cooking 20-30 minutes or until top is golden brown.
- Tip: A quick method to shred yams is in the food processor. All the ingredients are combined together, to make this lemon lover's outstanding dish; it's almost like a pudding.
SWEET POTATOES BAKED WITH LEMON
This recipe first appeared in The Times in 1992, with an article by Molly O'Neill, when Edna Lewis, many years after writing her seminal cookbook "The Taste of Country Cooking," was the chef at the Brooklyn restaurant Gage & Tollner. The addition of lemon zest and juice make this brighter and less sweet than typical sweet potato dishes.
Provided by Molly O'Neill
Categories side dish
Time 2h
Yield 8 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 3 grams, Carbohydrate 70 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 201 milligrams, Sugar 54 grams, TransFat 0 grams
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
LEMON GLAZED SWEET POTATOES
Choose long thin sweet potatoes, if possible, because they will make a lovely presentation on your holiday table when prepared this way. The potatoes are sliced, arranged in a baking dish, then covered with the glaze and baked until tender and golden.
Provided by threeovens
Categories Yam/Sweet Potato
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Zest lemon and set aside; squeeze juice from lemon and also set aside (you should have about 4 tablespoons).
- In a small saucepan, simmer 3/4 cup water with sugar and salt, stirring until sugar dissolves; remove from heat and add lemon juice, pepper, nutmeg, and 2 tablespoons of butter.
- Preheat oven to 400 degrees F and grease a 10 inch circular or 8 x 10 inch casserole pan with butter.
- Peel sweet potatoes and cut into 1/8 to 1/2 inch thick slices.
- Arrange potato slices, in overlapping layers, bearing in mind that they will shrink and soften a little when they cook.
- Pour over the lemon syrup, dot with remaining butter, cover tightly with aluminum foil and bake until tender, 45 minutes to 1 hour.
- Remove foil, turn oven up to 450 degrees F and bake until most of the liquid has evaporated and potatoes begin to brown slightly on top, 10 to 25 minutes.
- Sprinkle with lemon zest and thyme or parsley, if desired.
LEMONY GLAZED SWEET POTATOES
This is mom's alternative to the traditional sweet potatoes usually served at Thanksgiving and Christmas. I love the pairing of the lemon and spuds, but would personally cut back the sugar a bit, perhaps 1/4 cup of one or the other. (But I don't like candied yams at all.)
Provided by justcallmetoni
Categories Yam/Sweet Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- In a large pot place potatoes with enough water to cover. Bring to boiling. reduce heat simmer 10-12 minutes or just until tender but not soft. (Potatoes should be tender on the outside but resistant in center when pierced with tip of paring knife.) Drain potatoes: cool.
- Meanwhile in a nonreactive pan the 3/4 cup of water, the sugars, and salt. Bring to boiling, stirring just until sugared are dissolved. Simmer 8 minutes; remove from heat. Stir in lemon juice, nutmeg, and 2 Tbs. butter.
- Butter a large shallow glass or ceramic baking dish with remaining butter. Peel potatoes; cut crosswise into 3/4 inch- thick slices. Arrange slices in a single layer in baking dish. Pour lemon syrup over potatoes. Bake in preheated oven 40-50 minutes, basting occasionally, until potatoes are well-glazed and begin to caramelize on edges. Remove from oven cool slightly before serving garnish with lemon peel.
Nutrition Facts : Calories 255.1, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 271.6, Carbohydrate 50.1, Fiber 4.1, Sugar 28.6, Protein 2.2
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ROASTED SWEET POTATOES WITH LEMON BUTTER SAUCE
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- Preheat the oven to 400 degrees. Place the sweet potatoes on a large baking sheet and drizzle with olive oil. Sprinkle generously with salt and pepper and toss with your hands to coat thoroughly.
- Spread the potatoes in a single layer across the baking sheet. Roast the potatoes until fork tender, browned, and crisp on the outside.
- When the potatoes are almost finished cooking, melt the butter in a large skillet over medium heat. When it begins to brown, lower the heat and add the garlic and whole basil leaves. Saute for about a minute until fragrant. Add 1 tablespoon of lemon juice. Stir and remove from the heat.
- At this point, you can either add the hot potatoes to the skillet and toss to coat, or you can transfer the potatoes to a serving dish and drizzle the sauce over them. Sprinkle the coated potatoes with the remaining basil and squeeze more lemon over the potatoes. Enjoy!
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