Roasted Sweet Potatoes With Herb Butter Food

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.

MIXED ROASTED POTATOES WITH HERB BUTTER

Steps:

• Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with cold water, and add salt. Bring them to a boil, cook for 10 minutes, drain and cool for 20 minutes. The potatoes will now be only partly cooked and should be completely dry before you roast them.
• Preheat the oven to 400 degrees F.
• Toss the potatoes with the oil and salt and pepper, to taste, 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, sage, rosemary, and thyme and season it with salt and pepper, to taste.
• When the potatoes are done, put them into a large bowl (reserve 1 cup for the Round 2 Recipe) and toss with the herb butter. (Reserve 2 tablespoons butter for the Round 2 Recipe Pork Hash).

SWEET POTATOES WITH HERBS AND CARAMELIZED BUTTER

Steps:

• Preheat the oven to 350 degrees F and line a large baking tray with a lipped edge with parchment paper.
• Wash the potatoes and slice either in half or thirds depending on how long they are. Each one you bake should be about 2 inches high. You can peel them or just leave the skins on and eat around it.
• Lay the 12 sliced potatoes in a grid pattern on the baking tray.
• Melt the butter and generously brush each potato multiple times with the butter saving some for the next step.
• Press about 2 tablespoons of brown sugar onto the top of each potato and drizzle with more butter.
• Sprinkle the fresh herbs all over the potatoes followed by the salt and black pepper.
• Sprinkle some cinnamon onto each potato.
• Bake in the oven for 50 minutes and then turn down the oven to 325 degrees. Cover the potatoes loosely with foil and bake for a further 30 minutes or until the potatoes are very soft when pierced with a sharp pointed knife.
• Serve at once brushing the potatoes gently with some of the herb butter from the pan if desired.

ROASTED SWEET POTATOES WITH HONEY AND CINNAMON

Steps:

• Preheat oven to 375 degrees F.
• Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
• Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

HERB ROASTED SWEET POTATOES

Steps:

• Heat oven to 400 degrees F.
• In a zip lock bag toss the sweet potatoes in the oil, thyme, garlic and pepper flakes.
• Transfer to a rimmed cookie sheet.
• Garnish with thyme sprigs and bake until tender, approximately 45 minutes.
• Serve hot.

BAKED SWEET POTATOES WITH DILL BUTTER

Steps:

• Prick 4 sweet potatoes with a fork. Place on a baking sheet and bake at 400 degrees F until soft, 60 to 75 minutes. Mix 6 tablespoons softened butter, 1 tablespoon chopped dill, 1 small sliced scallion and 1 1/2 teaspoons grated lemon zest; season with salt and pepper. Cut open the potatoes and top with the dill butter.

MIXED ROASTED POTATOES WITH HERB BUTTER

Steps:

• Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with cold water, and add salt. Bring them to a boil, cook for 10 minutes, drain and cool for 20 minutes. The potatoes will now be only partly cooked and should be completely dry before you roast them.
• Preheat the oven to 400 degrees F.
• Toss the potatoes with the oil and salt and pepper, to taste, 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, sage, rosemary, and thyme and season it with salt and pepper, to taste.

ROASTED JAPANESE SWEET POTATOES WITH SCALLION BUTTER

Steps:

• Preheat oven to 450°F with rack in upper third.
• Prick potatoes all over with a fork and put on a foil-lined large baking sheet.
• Bake until very soft when squeezed, 45 minutes to 1 hour.
• While potatoes bake, stir together butter, miso, and scallion until combined.
• Slit hot potatoes lengthwise and, using oven mitts, push in sides to puff up potato.
• Serve with some scallion butter in center of each and with additional scallion butter on the side.
• Scallion butter can be made 4 days ahead and chilled, covered.
• Bring to warm room temperature and stir before using.
• Sweet potatoes can be roasted (but not cut) 4 hours ahead and kept at room temperature, covered with foil.
• Reheat potatoes on a baking sheet on middle rack of a 350°F oven until heated through, about 20 minutes.