Roasted Purple Sweet Potato With Balsamic Vinaigrette Food

ROASTED BALSAMIC SWEET POTATOES

Steps:

• Preheat oven to 375°. Place sweet potatoes in a 15x10x1-in. pan; drizzle with olive oil and sprinkle with salt and pepper. Turn to coat. Bake until tender, 30-35 minutes., Meanwhile, in a large skillet, cook bacon over medium-low heat until crisp; drain. Discard all but 4 teaspoons drippings., Cook celery and onion in drippings over medium heat until tender, 6-8 minutes. Stir in garlic; cook 1 minute. Add beef stock and balsamic vinegar; simmer until liquid is reduced by half, 5-8 minutes. Add paprika and, if desired, cumin; cook 1 minute longer., Pour balsamic mixture over sweet potatoes; add bacon. Toss to coat. Top with green onions and, if desired, minced fresh parsley; serve immediately.

ROASTED PURPLE SWEET POTATO WITH BALSAMIC VINAIGRETTE

Steps:

• Preheat the oven to 475°F with a rack in the middle position.
• Combine the chopped sweet potatoes, salt, and oil in a large bowl tossing well to coat evenly.
• Pour out onto a baking sheet with a rim lined with parchment paper.
• Roast for 30-35 minutes or until fork-tender, checking once around 25 minutes to test doneness.
• In a small jar with a tight-fitting lid, combine the oil, vinegar and spices. Put the top on the jar tightly, then shake vigorously.
• Add more salt and pepper to suit your taste.

ROASTED PURPLE SWEET POTATOES

Steps:

• Cut 2 large purple sweet potatoes into thin wedges. Toss on a rimmed baking sheet with 1/2 lemon (quartered and sliced), 3 tablespoons olive oil, 1 tablespoon harissa and 1 teaspoon ground cumin; season with salt and pepper. Roast at 425˚ F, stirring once, until tender and lightly browned, 30 minutes. Top with chopped parsley.

THYME-ROASTED POTATOES WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 400°F. Place potatoes in large bowl. Generously spray potatoes with nonstick spray. Toss to coat. Sprinkle with 3 tablespoons thyme and garlic salt. Toss to coat. Spray large rimmed baking sheet with nonstick spray. Arrange potatoes, cut side down, on sheet. Roast potatoes until tender and golden brown, turning every 15 minutes and roasting about 45 minutes total.
• Meanwhile, stir vinegar and sugar in heavy small saucepan over high heat until sugar dissolves. Boil until liquid is reduced to 2/3 cup, about 10 minutes. Mix in remaining 1 tablespoon thyme.
• Transfer potatoes to plates. Drizzle some balsamic syrup over potatoes.

BALSAMIC GLAZED ROASTED POTATO SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Whisk olive oil, 3 tablespoons balsamic vinegar, honey, paprika, garlic, salt, and black pepper together in a large bowl. Stir potatoes, mushrooms, and sweet onion into vinegar mixture; toss to coat. Spread vegetables over prepared baking sheet.
• Bake in preheated oven until potatoes are easily pierced with a fork, 30 to 40 minutes.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble bacon.
• Transfer potato mixture to a large bowl and toss with bacon, green onions, parsley, and remaining 2 tablespoons balsamic vinegar.

BALSAMIC MASHED SWEET POTATOES

Steps:

• Preheat oven to 400F.
• Prick potatoes, then place directly on rack in center of oven.
• Place a piece of foil on rack below.
• Bake until easily pierced with a knife tip, about 50 minutes.
• Or microwave on high until easily pierced, about 25 minutes.
• When cool enough to handle, peel, then pass through a food mill or ricer, or mash with a potato masher.
• (I love my ricer so I go that way) Place milk, butter, nutmeg, salt and pepper in a large saucepan and bring to a boil over medium-high heat, about 3 minutes.
• Remove pan from heat and set on a heat-resistant surface.
• Stir in mashed potatoes and 1 tablespoon vinegar.
• Stir with a wooden spoon until well mixed and potatoes have a smooth consistency.
• Taste and add more vinegar, 1 teaspoon at a time, if needed.
• The advantage of doing this in a saucepan is that if potatoes have cooled a little, you can return pan to low heat and stir often until hot.

ROASTED BALSAMIC RED POTATOES

Steps:

• Preheat oven to 425°. Toss potatoes with oil and seasonings; spread in a 15x10x1-in. pan., Roast 25 minutes, stirring halfway. Drizzle with vinegar; roast until potatoes are tender, 5-10 minutes.

BALSAMIC ROASTED SWEET POTATOES

Steps:

• Heat oven to 450ºF.
• Combine first 5 ingredients; spread onto bottom of 15x10x1-inch pan sprayed with cooking spray. Cover tightly with foil sprayed with cooking spray.
• Bake 20 min.; turn potatoes. Add apples; spread to evenly cover bottom of pan. Bake, covered, 10 min.
• Stir potato mixture; bake, uncovered, 5 min. or until potatoes are tender and lightly browned. Discard sage leaves before serving.

BALSAMIC PURPLE POTATOES

Steps:

• Preheat oven to 350°. In a large bowl, whisk together the first 8 ingredients. Add potatoes and onion; toss to combine. Transfer mixture to a greased 15x10x1-in. baking pan. Bake until potatoes start to brown and are tender, 35-40 minutes, turning once. Transfer to a serving bowl. Top with basil and additional balsamic vinegar, if desired.

BALSAMIC ROASTED SWEET POTATOES

Steps:

• 1. Pre-heat oven to 400 degrees. Cook vinegar and brown sugar in a heavy saucepan over medium high heat, stirring frequently till sugar is dissolved and the mixture is syrupy and slightly thickened. Add butter & salt and stir till butter is melted and incorporated into vinegar mixture.
• 2. Place sweet potatoes in the vinegar/butter mixture and stir to coat well. Pour out onto a rimmed baking sheet. Sprinkle lightly with freshly ground black pepper.
• 3. Bake for 35-40 minutes or until tender, stirring once.

BALSAMIC-ROASTED SWEET POTATO WEDGES

Steps:

• Preheat oven to 400 degrees F. Divide sweet potatoes between two 15 1/2" by 10 1/2" jelly-roll pans. In 1-quart saucepan, heat sugar, vinegar, margarine, salt and 1/4 cup water to boiling over high heat. Divide sugar mixture between jelly-roll pans; toss with potatoes to coat. Spread potatoes evenly in pans.
• 2. Roast potatoes 45 minutes or until very tender and glaze thickens, turning potatoes occasionally to coat.