One Pot Sweet Potatoes Food

ONE PAN ROASTED SWEET POTATOES

Steps:

• Spread potatoes in a baking tray, lined with foil paper.
• Drizzle olive oil and sprinkle cinnamon, ginger, paprika, salt, pepper.
• Mix until evenly coated.
• Spread out the potatoes so that they are not overlapping and bake evenly.
• Bake at 425 degrees for 20-25 minutes or until crisp and golden brown on the outside but soft on the inside. Be sure to toss everything halfway through.
• Serve immediately and enjoy!

ONE PAN SCALLOPED SWEET POTATOES

Steps:

• Heat butter in a nonstick pot or pan over medium-high heat until fully melted.
• Add garlic and saute until golden brown. Don't let it burn.
• Add flour and mix until combined. It won't be super smooth.
• Mix in milk, heavy cream, parmesan cheese, salt, pepper, salt, pepper, ginger powder, Italian seasoning.
• Bring the mixture to a boil and then remove from heat.
• Mix in half the mozzarella cheese and cheddar cheese. If the cheese mixture is too thick, you can mix in 1/4 cup more milk or heavy cream.
• Arrange the sliced sweet potatoes in a large baking dish or casserole dish (Dimensions: 9x13).
• Pour the cheese mixture on top.
• Sprinkle remaining mozzarella cheese on top.
• Cover with foil paper and bake for 30 minutes at 400 degrees F.
• Then, remove foil and bake for an additional 5 to 10 minutes until top is golden brown and cheesy mixture is bubbling and sweet potatoes are cooked through and tender.
• Garnish with fresh parsley and enjoy!
• Note: To make this a one pan side dish, prepare the cheese mixture in a large oven-safe skillet on stovetop and then gently mix in the sliced sweet potatoes. You can also arrange them nicely but you will have to make sure the sweet potatoes are fully covered with the cheese mixture. Sprinkle mozzarella cheese on top. Cover with foil and bake. Then, remove foil and bake. This way, you won't have to make a casserole dish dirty.

SWEET POTATO BOWLS

Steps:

• In a large pan, heat the olive oil over medium heat. Add the sweet potatoes and cook for a couple minutes. Stir and then add in the bell peppers, garlic and rice and cook an additional 2 minutes (stirring constantly).
• Add in the black beans, corn, tomatoes with green chiles, salt, cumin and chili powder. Pour in the broth and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15 minutes, or until the rice is all the way cooked.
• When rice is done, S&P to taste. Top with your favorite toppings.

CHICKEN, LEEK AND SWEET POTATO ONE POT

Steps:

• Preheat the oven to hot (220 degrees C.).
• Heat 1 tabsp of the oil in a large overnproof casserole dish, add the chicken, in batches, and cook for 3 to 4 minutes or until browned.
• Remove browned chicken to a plate.
• Add the remaining oil and cook the leek and garlic for 2 minutes or until soft.
• Add the flour to the dish stirring until flour is cooked.
• Gradually add the stock, stirring until the sauce boils and thickens.
• Remove from the heat and return the chicken to the casserole dish.
• Add the sweet potato and half the thyme.
• Cover the caeerole dish, place in the oven and cook for 1 1/2 hours or until the chicken is cooked through and the sweet potato is tender.
• Season and scatter with the remaining thyme.
• Serve with steamed rice.

ONE POT CHICKEN AND SWEET POTATOES

Steps:

• Heat a fry pan. Heat about half a teaspoon of oil. Place chicken thighs, skin side down, in the pan. Cook over medium heat about 5 minutes, until skin browns and some of the chicken fat renders out.
• While chicken cooks, peel and cut sweet potatoes into bite sized pieces.
• Turn the chicken pieces over, and move them to the side of the pan. Put ginger paste and salt in the chicken fat in the pan, and stir well. Add sweet potatoes, and toss to cover with seasoned chicken fat.
• Arrange the chicken and potatoes evenly in the pan. Add 1 cup water, then cover.
• Simmer over medium heat. Add fresh broccoli florets after 10 minutes, or frozen after 15, cover, and cook until broccoli is done.
• Serve at once, pouring sauce from pan over meat and sweet potatoes.

ONE-POT SWEET POTATOES

Steps:

• Wash the ptoatoes.
• Peel and slice them into 1/4 inch widths. Place slices in a bowl of ice cold water to keep their color.
• Mix together the sugars, cinnamon, nutmeg, salt, pepper and flour in a seperate bowl.
• Drain the ptoato slices and place them in a 3 QT pot.
• Sprinkle the sugar mixture over the potatoes.
• Add the water and butter.
• Let the potatoes come to a boil, reduce the heat, cover and let simmer until tender, about 20 minutes.
• Stir lightly and serve.

PERFECT INSTANT POT SWEET POTATOES

Steps:

• Measure or estimate the width of your sweet potatoes.
• Scrub sweet potatoes, then prick 5-10 times with a fork.
• Add 1 cup of water to the insert of a 6 quart Instant Pot or 1.5 cups to an 8 quart Instant Pot.
• Add the trivet to the Instant Pot and arrange sweet potatoes on the trivet.
• Place the lid on the Instant Pot, and set the valve to 'sealing'.
• Make sure your Instant Pot is set to 'high pressure', and select manual (or 'pressure cook', depending on your model). Then set the timer depending on the thickness of your sweet potatoes: small- under 2 inches: 15 minutes, medium- 2-3 inches: 30 minutes, large- 3-4 inches: 60 minutes.
• When timer beeps, allow pressure to naturally release for 10 minutes before releasing the rest of the pressure.
• If for some reason your sweet potatoes are not fully cooked through, place the lid back on the Instant Pot and add an additional 5-10 minutes. Your Instant Pot will come back to pressure quickly.

ONE-POT SWEET POTATO AND BACON PASTA

Steps:

• 1 Peel the sweet potato, then cut it into 1/2-inch cubes
• 2
• 3 Peel the shallot, then cut it crosswise into very thin slices
• 4
• 5 Trim much of the fat off the bacon, then cut the bacon into pieces slightly larger than pea-size
• 6 Heat the oil in a wide, deep saute pan or Dutch oven over medium-high heat
• 7 Add the bacon pieces and cook for 2 or 3 minutes, stirring a few times, until some of them just begin to crisp
• 8 Add the shallot and cook for 2 minutes, stirring a few times to avoid scorching
• 9 Add the pasta, spreading it evenly, then the sweet potato cubes
• 10 Use a wooden spoon to stir until evenly coated, then add the salt and a generous sprinkling of pepper
• 11 Pour in the water; increase the heat to high and bring to a boil, then reduce the heat to medium
• 12 Cover and cook for about 10 minutes or until the water has been absorbed and the pasta and sweet potato are tender
• 13 Turn off the heat
• 14 Just before serving, scatter half the cheese over the top
• 15 Hold the herbs over the pot and use kitchen scissors to snip them into small pieces, letting them fall into the pasta
• 16 Give the whole thing a good stir, then finish with the remaining cheese
• 17 (The more you stir, the creamier the sweet potatoes will become
• 18 ) Taste, and add salt, as needed
• 19 Serve warm

EINTOPF (BRAISED SHORT RIBS WITH FENNEL, SQUASH AND SWEET POTATO)

Steps:

• Season the short ribs with a sprinkle of salt on all sides. Heat the oil in a large Dutch oven set over medium-high. Working in batches if necessary, brown the tops and sides of short ribs, about 3 minutes per side. Transfer to a large plate and repeat the browning process with the remaining ribs.
• Heat the oven to 350 degrees. Pour off all but 2 tablespoons of fat from the pot. Add the chopped fennel bulb, (reserve the top and fronds for garnish), shallots and garlic to the pot, season with salt, and toss to coat in the pan drippings. Sauté over medium-high heat, stirring frequently until softened, 3 minutes. Add the fennel seeds and turmeric, and cook until fragrant, 1 minute. Add the tomatoes and break apart the whole pieces with a wooden spoon or other cooking utensil. Cook until the tomato juices are thickened, about 6 minutes. Return the browned short ribs, bone side up, to the pot along with any drippings from the plate. Pour in the chicken stock and bring up to a simmer. Cover and transfer pot to the oven. Braise until the meat is tender, but not falling off the bone, about 2 to 2 1/2 hours.
• Increase the oven temperature to 375 degrees. Transfer the cooked short ribs to a plate. Using a colander or sieve set over a bowl, drain out the vegetable solids from the pot and discard, reserving the liquid broth. Skim off and discard as much oil as you can from the surface of the liquid using a spoon or a ladle. (You should have about 3 to 4 cups of broth.) Return the broth to the pot, add the potato and squash, and pour in the coconut milk. Season to taste with salt and the 1 teaspoon black pepper. Add the ginger and return the short ribs to the pot, nestling the pieces between the vegetables so that the meat is mostly submerged in the liquid. Return the pot to the oven and braise uncovered until the potato and squash are tender, the meat is falling off the bone, and the liquid is slightly reduced, 50 minutes to 1 hour.
• On the stovetop but off heat, stir in the greens: The heat from the stew should gently wilt the leaves. Top with the thinly sliced fennel top and fronds. Serve hot in bowls with warm crusty bread for dipping.