ROASTED SWEET POTATO WEDGES WITH CILANTRO YOGURT
Steps:
- Mix together the yogurt, garlic, cilantro, 2 tablespoons olive oil, 1/2 teaspoon salt and a few turns of pepper in a medium bowl and set aside.
- Preheat the oven to 425 degrees F.
- Toss the sweet potatoes with the cinnamon, 2 tablespoons olive oil and 1 teaspoon salt and spread evenly on 2 half-sheet pans lined with parchment. Bake, tossing occasionally, until golden brown, 25 to 30 minutes
- Transfer the sweet potatoes to a serving plate, then dollop with the yogurt (serving any remaining on the side), drizzle with sriracha, and sprinkle on the pine nuts, remaining cilantro, a few turns of pepper and flaky salt and serve.
CHILI-ROASTED SWEET POTATOES
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 1/2 pounds sweet potatoes(cut into 1-inch pieces) with 2 tablespoons olive oil, 1 teaspoon each chili powder and kosher salt and a few grinds of pepper. Spread on a baking sheet and bake at 450 degrees F, stirring halfway through, until crisp, 35 to 45 minutes. Puree 1/4 cup warm water, 1 minced garlic clove, the juice of 1 lime, 2/3 cup cilantro, 3 tablespoons sunflower seed butter and 1/4 teaspoon kosher salt in a blender. Serve with the potatoes.
SWEET POTATOES WITH YOGURT AND CILANTRO-CHILE SAUCE
In this luscious vegetable dish, velvety sweet potatoes get a spicy jolt from a chile-spiked cilantro sauce spooned on top. Greek yogurt adds a creamy element and a bit of protein if you're serving these as a vegetarian main course. As a side dish, they are satisfying yet not the least bit heavy, thanks to the bright flavors of the sauce. You can make the sauce up to 4 hours ahead. Any longer than that and it starts to lose its fresh, tart taste. It's also very good on roasted carrots.
Provided by Melissa Clark
Categories side dish
Time 1h
Yield 4 to 6 side dish servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees.
- In a large bowl, combine 1/4 cup oil, the honey, juice from 1 lime, a large pinch of salt and pepper to taste, and toss with potato wedges. Spread in an even layer on a rimmed baking sheet, bake until tender and lightly browned in spots, 45 to 55 minutes. Sprinkle with additional salt to taste.
- Meanwhile, in a food processor, pulse to combine 1/3 cup oil, the cilantro, chiles, garlic, almonds, juice from remaining lime, vinegar and a large pinch of salt, until it forms a chunky purée. Taste and add more salt if needed.
- Spoon the sauce over the potatoes, dollop with some yogurt, drizzle with oil, and serve with any remaining yogurt on the side.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 19 grams, Carbohydrate 43 grams, Fat 25 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 670 milligrams, Sugar 11 grams, TransFat 0 grams
ROASTED SWEET POTATOES WITH YOGURT AND SESAME SEEDS
You can live happily now and feel prudent enough to live tomorrow if you cautiously employ your seeds on the last of last autumn's sweet potatoes. This is my favorite of all the dishes my brother has ever served at the very seasonal Franny's, the restaurant in Brooklyn where he is the chef. It disappears from his menu the instant the plants that grow from seeds begin to sprout, making it, like the plants themselves, available for only a few months each year.
Provided by Tamar Adler
Categories dinner, lunch, vegetables, main course, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450. Coat sweet potatoes with a very light drizzle of olive oil and a sprinkle of salt. Roast the potatoes, wrapped in foil, until totally tender. Switch oven to broil, remove potatoes from foil and blister under broiler until lightly charred. Cool to room temperature, and then cut in half or in 1/2-inch rounds. Set aside.
- Mix together yogurt, 1 tablespoon lemon juice and half the olive oil until smooth. Divide between 4 plates.
- Mix remaining lemon, olive oil and other ingredients into a salsa, and adjust seasoning with kosher salt.
- Warm sweet potatoes in oven, then plate each half (or an even number of rounds). Top with salsa and sprinkle with Maldon salt. A little additional oil is good, too.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 13 grams, Carbohydrate 19 grams, Fat 20 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 603 milligrams, Sugar 6 grams
ROASTED SWEET POTATOES WITH CHILE YOGURT AND MINT
This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.
Provided by Andy Baraghani
Categories Bon Appétit Thanksgiving Side Fall Sweet Potato/Yam Yogurt Chile Pepper Lemon Sesame Mint Roast
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Toss sweet potatoes with 2 Tbsp. oil on a parchment-lined rimmed baking sheet. Roast, turning halfway through, until tender, 50-60 minutes. Remove from oven; increase oven temperature to 450°F. Let sweet potatoes cool slightly, then tear into large pieces (including skin)-irregular pieces look best. Spread out on the same baking sheet and roast until browned and crisp around the edges, 20-25 minutes.
- Combine yogurt, chile, lemon zest, and lemon juice in a medium bowl; season with kosher salt. Coarsely crush sesame seeds on a cutting board with a flat-bottomed mug (or leave them whole).
- Spread chile yogurt on a platter; top with sweet potatoes. Scatter mint, sesame seeds, and sea salt over; drizzle with oil.
- Do Ahead
- Sweet potatoes can be roasted 6 hours ahead. Let sit at room temperature. Reheat in a 400°F oven just to warm through before serving. Chile yogurt can be made 1 day ahead; cover and chill.
CHILI ROASTED SWEET POTATOES
Make and share this Chili Roasted Sweet Potatoes recipe from Food.com.
Provided by iris5555
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Cut each potato lengthwise into 8 wedges. (I peeled mine, but the original directions did not indicate this).
- Line a large rimmed baking sheet with parchment paper.
- Toss potatoes with oil, sugar, chili powder, salt, and ground pepper, until coated.
- Place sweet potatoes, cut sides down, on baking sheet.
- Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.
Nutrition Facts : Calories 130, Fat 6.9, SaturatedFat 1, Sodium 483, Carbohydrate 16.6, Fiber 2.2, Sugar 5.9, Protein 1.1
ROASTED SWEET POTATOES TOPPED WITH CURRIED YOGURT
Categories Side Bake Low Fat Vegetarian Yogurt Curry Sweet Potato/Yam Fall Winter Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Spray small baking sheet with nonstick spray. Drizzle cut sides of sweet potatoes with 1 teaspoon olive oil. Place potatoes, cut side down, on prepared sheet. Roast until tender and brown, about 30 minutes. Cool to room temperature.
- Stir curry powder in small skillet over medium-low heat until fragrant, about 30 seconds. Remove from heat. Mix nonfat yogurt, tomato, fresh cilantro, and curry powder in small bowl. Season to taste with salt and pepper. (Roasted sweet potatoes and yogurt topping can be prepared 2 days ahead. Cover separately and refrigerate.) Serve sweet potatoes cold or at room temperature topped with chilled yogurt topping and chopped green onions.
BAKED SWEET POTATO WITH HONEY YOGURT AND WALNUTS
Yummy and healthy recipe! Can help you cure that sweet tooth without going overboard! Tip: Bake several sweet potatoes at once and keep them for quick meals. Pick small ones or cut them in 4-ounce pieces to cook.
Provided by Chef Sunshine
Categories Dessert
Time 45m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Scrub the sweet potato under running water. Dry and wrap in foil.
- Bake in a 400-degree oven for 40-45 minutes or until soft.
- In the meantime, mix the yogurt, honey and mustard together. (*mustard is optional in this step, but is best to use mustard the first time to determine if you like that flavor*).
- Set aside.
- Put the walnuts on a small baking sheet or pie plate. Toast them in the oven for 5-7 minutes near the end of the sweet potato cooking time. Shake them occasionally and watch them so they don't burn.
- To serve, cut the sweet potato in half, spoon with the yogurt sauce and sprinkle with the toasted walnuts.
Nutrition Facts : Calories 357.6, Fat 16.3, SaturatedFat 2.6, Cholesterol 8, Sodium 156.9, Carbohydrate 49.7, Fiber 5.5, Sugar 26.2, Protein 7.7
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