Roasted Spiced Sweet Potatoes Food

SPICED SWEET POTATO WEDGES

Steps:

• Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, bash together the spices, herbs, garlic and some seasoning.
• Spoon into a large bowl and stir in the lemon zest and juice, and the oil. Add the potatoes and toss together. Arrange, skin-side down, on 2 baking trays and bake for 30-40 mins until soft inside and crisp on the outside.

SWEET AND SPICY SWEET POTATO BAKE

Steps:

• In a resealable plastic bag toss the cubed sweet potatoes with melted butter or oil; add the rest of ingredients; toss well to coat.
• Transfer to a greased baking dish (large enough to hold the potatoes in one layer).
• Bake uncovered at 400 degrees for about 22-25 minutes, or until sweet potatoes are tender but not too soft (tossing with a wooden spoon or spatula about every 15-20 minutes, baking time will vary depending on the size you cut the potatoes).
• *NOTE* careful not to over bake as the potatoes will become mushy.
• Delicious!

SPICY-SWEET ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425 degrees.
• Place sweet potatoes in a large bowl and drizzle with oil.
• Add remaining ingredients and stir to coat sweet potatoes evenly.
• Spread sweet potatoes out on a large baking sheet.
• Bake 15 minutes. Stir and bake another 15 to 20 minutes.

SWEET AND SPICY SWEET POTATOES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet.
• Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.

SPICY SWEET POTATO FRIES

Steps:

• Toss 2 pounds sweet potatoes (cut into wedges) with 3 tablespoons olive oil, 1 1/2 teaspoons each brown sugar and salt, 1/4 teaspoon each cumin and chili powder, and a pinch of cayenne. Roast cut-side down on a baking sheet in a 425 oven until crisp, 30 minutes, turning once.

SPICED SWEET POTATOES

Steps:

• Preheat oven to 350°F. In a small saucepan over low heat, melt butter. Stir in sugar, fennel seeds, and allspice until combined and sugar is dissolved.
• In a large bowl, toss potatoes with spiced butter. Season with salt and pepper. In a baking pan, roast potatoes until tender, about 45 minutes, turning once halfway through. Transfer to a warmed platter and drizzle with pan juices. Season with additional salt and pepper, if desired.

INDIAN SPICED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F. Roast the whole sweet potatoes on a baking sheet until tender, about 1 hour. Let cool for 10 minutes, then halve lengthwise and scoop out the flesh into a bowl. Mash to an even consistency. Season with salt and pepper.
• Heat the clarified butter in a small saucepan over medium-high heat until shimmering, about 2 minutes. Add the coriander seeds, cumin seeds, mustard seeds, turmeric and curry leaves if using and shake the pan over the heat, taking care as the spices sizzle and pop. Remove from the heat once the spices become fragrant, about 1 minute. Pour over the sweet potatoes and fold in the cilantro and lime juice. Serve hot.;

SPICY SWEET ROASTED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Place all ingredients in a ziploc bag & toss to coat.
• Spread sweet potato cubes around on a broiler pan or cookie sheet.
• Roast at 400 degrees F for 40 - 45 min, or until lightly browned & tender when pierced with a fork.
• Stir pieces around a bit to turn them, after first 20 minutes roasting.

SPICY ROASTED SWEET POTATOES

Steps:

• Preheat oven to 400.
• Place diced potatoes and onions in large bowl, toss with olive oil to coat.
• Add all other ingredients, toss to coat.
• Pour into buttered casserole dish.
• Roast in oven for 40-45 minutes or until potatoes are tender and edges are browned and caramelized.
• Adjust spiciness/seasonings to taste.
• Stir gently halfway through cooking time or as needed.

ROASTED SWEET POTATOES WITH PECANS AND SPICED MAPLE SAUCE

Steps:

• Heat oven to 450 degrees F and arrange rack in the middle.
• While oven heats, place pecans on a baking sheet to toast until they smell nutty and are slightly darker, about 5 minutes. Remove from oven and set aside.
• Place sweet potatoes on a baking sheet, drizzle with oil. Season well with salt and freshly ground black pepper, and toss to coat. Roast until golden brown and tender when pierced with a knife, about 40 to 45 minutes.
• Meanwhile, melt butter in a small saucepan over medium heat. When it foams, stir in maple syrup and cayenne and let cook briefly, about 1 minute. Serve sweet potatoes with a drizzle of maple butter and a scattering of pecans.

CUMIN-SPICED SWEET POTATOES

Steps:

• Mix cornmeal and cumin together in a bowl. Add sweet potatoes and toss until coated.
• Heat olive oil and butter in a large, non-stick frying pan over medium heat until the butter is melted and starts to bubble.
• Add the sweet potatoes to the frying pan and ensure that they are evenly distributed.
• Reduce heat to medium-low. Cover the frying pan with a lid and cook, covered, for 5 minutes.
• Uncover and flip the sweet potatoes. Continue cooking until easily pierced with a knife, about 3 minutes.
• Remove from the pan with tongs and onto a plate. Sprinkle with sea salt and serve with sour cream on the side.

SPICY SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place sweet potatoes, olive oil, brown sugar, Cajun seasoning, and salt in a large resealable plastic bag; shake to coat potatoes evenly. Transfer mixture to a baking dish.
• Bake in preheated oven, stirring occasionally, until sweet potatoes are tender, about 1 hour.

OVEN ROASTED SWEET POTATOES

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.

ROASTED AND SPICED SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F.
• In a small saucepan over low heat, melt butter. Stir in sugar, fennel seeds, and allspice until combined and sugar is dissolved.
• In a large bowl, toss potatoes with spiced butter. Season with salt and pepper.
• In a baking pan, roast potatoes until tender, about 45 minutes, turning once halfway through.
• Transfer to a warmed platter and drizzle with pan juices. Season with additional salt and pepper, if desired.

SPICY SWEET POTATOES

Steps:

• In a large resealable plastic bag, combine sweet potatoes and oil. Add remaining ingredients; toss to coat. , Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.

SWEET AND SPICY OVEN ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425 degrees.
• Lightly oil a heavy baking sheet.
• Peel sweet potatoes if desired.
• Cut into 1/2 to 1 inch cubes.
• Place sweet potatoes in a large bowl and drizzle with oil.
• Add remaining ingredients and stir to coat evenly.
• Spread sweet potatoes out in a single layer on the prepared baking sheet.
• Bake 30 minutes, stirring every 10 minutes or so to keep them from burning.

ROASTED SWEET POTATOES WITH CRISPY CHICKPEAS

Steps:

• Preheat the oven to 400 degrees F.
• Divide the potatoes and shallots between two 10-inch cast-iron skillets. Evenly drizzle with the olive oil and sprinkle with salt and pepper. Roast until the potatoes are cooked through, about 25 minutes.
• For the chickpeas: Lay the chickpeas out on a flat surface and dry them as much as you can using paper towels. In a small bowl, stir together the coriander, cumin, turmeric, cinnamon, cayenne and salt and pepper to taste. Set aside.
• In a 10-inch cast-iron skillet, heat the oil over medium heat until shimmering. Line a large plate with paper towels. Working in two batches, add the chickpeas to the skillet so they are in a single layer and cook, stirring frequently, until golden and crispy, 15 to 20 minutes.
• Use a slotted spoon to transfer the chickpeas to the prepared plate and add the spice mixture. Toss everything together until combined; this helps to bloom the spices while the chickpeas are still warm.
• Garnish the potatoes in the skillets with the chickpeas and finish with the mint.

SPICY ROASTED SWEET POTATO

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Place the sweet potato wedges, olive oil, spices and garlic into a bowl and mix to coat the wedges well.
• Place onto a baking sheet and transfer into the oven to bake for about 30 minutes, or until cooked, turning once halfway through cooking.

ROASTED SPICED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees. Coat jellyroll pan with cooking spray. Add potatoes and onion; drizzle with oil and toss to mix. Sprinkle with paprika, salt and cinnamon; toss to coat vegetables.
• Roast, stirring occasionally, until potatoes are tender, 20 minutes. Just before serving, sprinkle with parsley.

SPICY ROASTED SWEET POTATOES WITH YOGURT SAUCE

Steps:

• Heat the oven to 425 degrees and line a large baking sheet with parchment paper.
• Wash, scrub and trim the ends off the potatoes. Peel some of skin off with a small knife or potato peeler, then cut in half length-wise. See recipe notes. Cut each piece into two or three wedges (1/2" each) and place in a large mixing bowl.
• Add the honey, olive oil, crushed red pepper and salt to the bowl with the sweet potatoes, together until the potatoes are coated.
• Place the potatoes evenly on the lined baking sheet scraping any of the olive oil mixture on the baking sheet too, also making sure the potatoes are laying flat on the baking sheet.
• Roast the potatoes on the bottom rack of the oven, turning gently one time about half-way through. Total time is 35-45 minutes, which will differ depending on your oven. Look for fork-tender wedges that are slightly brown and crispy on the edges and sides at 35 minutes, and add time accordingly.
• Remove from oven, arrange on a platter and serve with yogurt sauce on the top or on the side or both.
• For the YOGURT SAUCE
• Combine the yogurt, lime juice, olive oil and salt and pepper in a small bowl and mix together with a spoon.
• Drizzle the yogurt over the Sweet Potatoes for serving, along with a sprinkle of chopped Italian Parsley and sliced green onion.
• OPTIONAL OUTDOOR GRILLING INSTRUCTIONS FOR THIS RECIPEHeat the grill (you'll need direct heat that's approximately 350 degrees) and prep the sweet potatoes by cutting them in 1/2 wedges as noted above. Put the potates in a medium-sized bowl, and drizzle with just enough olive oil to coat them. Sprinkle with a little salt and toss one more time. Place the wedges on the grill, cover them and cook until light grill marks appear, 4-5 minutes, then rotate to the other side. Continue rotating until the potatoes are tender, which will depend on the heat of your grill, but approximately 5-7 more minutes. In the same bowl you just used, continue with the recipe and add the honey, olive oil, red pepper flakes and salt, whisking the ingredients together with a fork to combine. When the sweet potatoe wedges are done, add them to the bowl and quickly toss to coat, then tranfer the potatoes to a serving dish and serve with the yogurt sauce on the side or drizzled on top.