MELTING SWEET POTATOES
This simple recipe might just become your new go-to for Thanksgiving spuds. Baking sweet potatoes at a super high temperature caramelizes the outsides, and finishing them in chicken broth makes the insides creamy.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 475 degrees F.
- Put the butter, sage and thyme in a large microwave-safe bowl. Microwave in 30-second intervals until the butter is melted, about 1 minute. Add the sweet potatoes, 1 1/2 teaspoons salt and a generous amount of pepper and toss together.
- Put the potatoes in a 9-by-13-inch metal baking dish in a single layer (a glass dish should not be used at this temperature). Bake until the potatoes are a deep golden brown on the bottom, about 15 minutes. Flip and continue to bake until a deep golden brown on the second side, another 15 minutes. Pour in the chicken broth and continue to bake until the potatoes are soft and the liquid is almost completely reduced, about 15 minutes more. Transfer the potatoes to a serving platter, season with more salt and drizzle with honey.
SWEET POTATO GNOCCHI WITH BROWN BUTTER, CRISPY PANCETTA AND SAGE
This recipe puts a little twist on the classic potato gnocchi using sweet potato instead. I love its natural sweetness and beautiful color. I then coat the pillowy pieces with a rich, nutty and salty brown butter. (I felt that tomato sauce might be a bit too acidic and mask the sweetness.) To top it all off: crispy nuggets of pancetta and fried sage leaves.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Poke holes all over each sweet potato with a fork, then rub all over with oil. Place on a baking sheet and roast until tender when pierced with a fork, about 40 minutes. Set aside until cool enough to handle, then remove and discard the skins. Quarter each sweet potato and pass a few pieces at a time through a ricer, landing the fluffy strands in a medium bowl; discard any stringy bits. Cover with plastic wrap until ready to mix. (Alternative method: Remove the skins after baking then grate the sweet potatoes on the large holes of a box grater.)
- Bring a large wide pot of water to a boil over high heat.
- Meanwhile, whisk to combine the flour and 1 teaspoon salt in a large bowl. Create a well in the center. Add the riced sweet potatoes and egg. Gently fold with a rubber spatula until just combined. Be sure not to overwork the dough!
- Transfer the dough to a generously floured work surface. Bring the dough together with your hands, adding up to 1/4 cup flour, until the dough is just slightly sticky and can be patted into a disk. Let rest on the work surface, uncovered, for 10 minutes.
- Cut the dough into 4 equal wedges. Working with one wedge at a time, roll the dough into a 1/2-inch-thick log on a lightly floured surface. Cut each log into about thirty pieces. (The gnocchi will be slightly sticky in the center.) Transfer to a baking sheet and cover with a dish towel.
- Cook the pancetta, stirring occasionally, in a medium skillet over medium heat until golden brown and crispy, 3 to 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Remove the skillet from the heat and reserve the skillet with the fat in it.
- Generously season the boiling water with salt. Reduce the heat to medium and carefully drop a batch of gnocchi into the water and cook until they begin to float; remove to a serving platter with a slotted spoon. Repeat with the remaining gnocchi.
- Heat the reserved skillet and fat over medium heat. Add the butter and cook, stirring occasionally with a silicone spatula, until brown flecks appear, 3 to 5 minutes. Add the sage and gently fry in the brown butter until just crispy, about 1 minute.
- Pour the melted butter on the cooked gnocchi. Top with the sage leaves and crispy pancetta pieces. Sprinkle with freshly grated Parmesan, if desired. Enjoy while warm.
SPIRALIZED BROWN BUTTER SAGE SWEET POTATO
Fabulous and simplistic dish for those who don't like 'sweet' sweet potatoes. You can easily substitute butternut squash in this dish. Makes 3 large helpings or 4 medium-sized helpings.
Provided by Arizona Desert Flower
Categories Side Dish Potato Side Dish Recipes
Time 19m
Yield 4
Number Of Ingredients 5
Steps:
- Cut sweet potato into spaghetti-like ribbons with a spiralizer.
- Heat olive oil in a large nonstick skillet over medium heat. Add sweet potato ribbons; cook, stirring often and adding more oil to prevent sticking, until starting to soften, 6 to 7 minutes. Transfer to a plate.
- Heat butter in the same skillet until melted and foaming, about 1 minute. Add sage leaves; swirl until butter is a rich caramel color and leaves are crisp and dark green, 2 to 3 minutes. Remove sage leaves from the butter. Add sweet potato; stir to coat well.
- Season sweet potato with salt and garnish with crisp sage leaves.
Nutrition Facts : Calories 230.5 calories, Carbohydrate 23 g, Cholesterol 30.5 mg, Fat 15 g, Fiber 3.4 g, Protein 1.9 g, SaturatedFat 7.8 g, Sodium 183 mg, Sugar 4.8 g
STIR-FRIED SWEET POTATOES WITH BROWN BUTTER AND SAGE
Provided by Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Put oil in a large skillet over medium-high heat. When hot, add sweet potatoes and sprinkle with salt and pepper. Cook, stirring only occasionally, until they change color and begin to brown, then stir more frequently until they are tender but not at all mushy.
- Meanwhile, heat butter in a small saucepan over medium heat. Add garlic and sage; shake pan occasionally. When butter turns brown, turn off heat.
- Use tongs to remove sage and garlic from butter. Serve potatoes drizzled with butter and garnished with a few sage leaves. Garlic can be served alongside, though it will not be super-soft.
ROASTED SWEET POTATOES AND NOODLES IN BROWN SAGE BUTTER
I came up with this recipe after having a similar dish in a local restaurant. The flavors are not big and robust, but rather are subtle and very comforting. My meat & potatoes husband likes this as a side dish but would not consider it a main dish. However, my son and I eat it as a vegetarian main dish and both crave it when we go too long without it! Cooking time is start-to-finish and includes roasting the sweet potatoes about 40 minutes.
Provided by Park Rangerette
Categories One Dish Meal
Time 1h10m
Yield 8 side dishes or 4 main dish servings, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Peel sweet potatoes and cut into bite-size cubes. Toss with a small amount of olive oil. Spread on a baking sheet and bake at 375 degrees, turning occasionally, until tender and carmelized (about 40-50 minute depending on how thick you sliced them) Remove from oven and set aside.
- Cook noodles according to package directions.
- While the water for the noodles is heating, melt butter in a small saucepan over medium heat until the milk solids begin to brown, about 5 minutes. Add dried sage, reduce heat to low. Allow to simmer while noodles cook, stirring occasionally.
- Drain noodles and toss with browned sage butter and roasted sweet potatoes. Salt very lightly to taste. If desired, a little shredded Parmesan cheese can be sprinkled over the top before serving.
Nutrition Facts : Calories 473.9, Fat 16.6, SaturatedFat 9.9, Cholesterol 40.7, Sodium 148.6, Carbohydrate 69.9, Fiber 4.4, Sugar 4.1, Protein 11.1
ROASTED SWEET POTATOES, POTATOES, AND SAGE
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Provided by Jill Silverman Hough
Categories Potato Side Roast Christmas Thanksgiving Vegetarian Low Cal Sweet Potato/Yam Fall Healthy Vegan Sage Christmas Eve Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Position rack in center of oven; preheat to 425°F. Combine all ingredients in large bowl; toss to coat. Spread mixture in single layer on large rimmed baking sheet. Roast until potatoes are tender and browned around edges, stirring occasionally, about 40 minutes. Serve roasted potatoes warm or at room temperature.
MASHED SWEET POTATOES WITH SAGE BUTTER
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Cover sweet potatoes with water in a 2-quart heavy saucepan and add salt. Cook, covered, over moderately high heat until tender, 15 to 20 minutes. Reserve 1/4 cup cooking liquid, then drain sweet potatoes in a colander. Transfer sweet potatoes and reserved cooking liquid to a bowl and mash with a potato masher.
- Mash together butter, sage, and salt and pepper to taste, then stir half of sage butter into sweet potatoes. Serve potatoes topped with remaining sage butter.
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