Roasted Herb Sweet Potatoes Food

HERB-ROASTED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees. In a medium bowl, toss the sweet-potato rounds with olive oil, thyme, garlic, red pepper, and salt.
• Transfer to a rimmed baking sheet, garnish with thyme sprigs, and place in oven. Roast until tender and starting to brown, 40 to 45 minutes. Transfer to a platter, and serve.

HERB ROASTED SWEET POTATOES

Steps:

• Preheat oven to 400°.
• Place rimmed cookie sheet in oven. Cube the sweet potatoes into ¼" cubes. Roughly chop the Rosemary. Mix the EVOO, Rosemary, Smoked Paprika, Sugar, Salt, and Pepper in separate bowl. Add sweet potatoes and toss till evenly coated (be sure to vigorously shake them so the Kosher salt's sharp edges can score the sweet potatoes). Then place the sweet potatoes on pre-heated cookie sheet and roast for 30-40 minutes making sure to toss every once and while to ensure even browning. Remove from oven and serve immediately.

MIXED ROASTED POTATOES WITH HERB BUTTER

Steps:

• Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with water and add salt to taste. Bring them to a boil, cook for 10 minutes, drain and cool. The potatoes will only be partially cooked and should be completely dry before you roast them.
• Preheat the oven to 400 degrees F. Toss the potatoes with the canola oil and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
• While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, thyme and rosemary and add salt and pepper to taste.
• When the potatoes are done, put them into a large bowl, toss with the herb butter and serve immediately.

HERB-ROASTED SWEET POTATO SKINS

Steps:

• Preheat oven to 400°F Pierce potatoes all over with a fork then arrange on a greased foil-lined baking sheet, cut sides down, and bake until tender but not mushy, about 30 minutes. Transfer to a plate and set aside until cool enough to handle; reserve foil-lined baking sheet.
• Arrange a rack in the oven about 6 inches from the heating element and preheat broiler. Scoop about half of the potato flesh from the skins, leaving a 1/2-inch thick wall around the edges and bottom of each half. (Reserve scooped out flesh for another use.) Cut each sweet potato shell lengthwise into 1/2-inch strips then arrange on the same foil-lined baking sheet in a single layer.
• In a small bowl, combine oil, parsley, oregano, rosemary, thyme, sage, salt and pepper then brush all over potato skins and broil until browned in parts and piping hot, 4 to 6 minutes total.

OVEN-ROASTED SWEET POTATOES

Steps:

• Heat the oven to 230C/210C fan/gas 8. Chop the sweet potatoes into 2-3cm cubes.
• Tip into a large, shallow roasting tin, drizzle with the oil and season with salt and pepper. If you're adding additional veg or herbs, such as sliced red onions, garlic cloves and thyme, tip these in as well. Toss everything together to coat in the oil, then roast for 20 mins. Toss again to ensure the potatoes cook evenly, and roast for another 15-20 mins until the potatoes are lightly browned on the outside and tender when pierced with a fork or knife.