Roasted Sweet Potatoes With Sweet Chili Sauce Food

CHILE SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Place the garlic, salt, chipotles and adobo sauce, cinnamon, cloves, pepper, broth, orange juice and honey in a blender. Blend until smooth. Strain into a large, wide bowl, and stir in the orange zest.
• Cut the sweet potatoes in half lengthwise, then cut each half into 4-inch lengths. If the sweet potatoes are fat, cut the pieces in half lengthwise into wedges. Add to the bowl, and toss with the adobo mixture until coated. Transfer to the baking dish, then pour on the liquid from the bowl. Drizzle on the oil, and cover tightly with foil.
• Bake 45 minutes in the preheated oven until tender. Raise the heat to 425 degrees, uncover the sweet potatoes and baste with the liquid in the pan. Continue to bake, uncovered, until the sweet potatoes are thoroughly tender and glazed and any sauce remaining in the pan is thick. Garnish with cilantro and serve.

SWEET POTATOES WITH YOGURT AND CILANTRO-CHILE SAUCE

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.

SWEET POTATO WEDGES WITH CHILI MAYO

Steps:

• Preheat oven to 400°. Peel and cut each potato lengthwise into eight wedges. Toss with oil and Cajun seasoning; divide between two greased 15x10x1-in. pans., Roast potatoes until tender, 30-45 minutes, turning once. Meanwhile, mix dip ingredients; serve with potatoes.

SWEET POTATO CHILI

Steps:

• Place sweet potatoes, stewed tomatoes, tomato sauce, onion, celery, water, chili powder, cumin, cinnamon, salt, black pepper, cayenne pepper, garlic powder, and onion powder in a slow cooker. Cook on high, stirring occasionally, for 5 hours.
• Heat a large skillet over medium-high heat and stir in ground turkey and ground beef. Cook and stir until meat is crumbly, evenly browned, and no longer pink, 10 to 15 minutes. Drain and discard any excess grease. Add cooked ground turkey, cooked ground beef, black beans, and corn to sweet potato mixture in the slow cooker; cook until flavors have blended, 1 to 2 more hours. Serve warm.

CHILI ROASTED SWEET POTATOES

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.

CHILE-GARLIC ROASTED SWEET POTATOES

Steps:

• Give ordinary roasted sweet potatoes a big flavor boost with this quick, Asian-inspired seasoning mix.;
• Position rack in lower third of oven; preheat to 450degreesF. 2. Combine oil, chile-garlic sauce, soy sauce and white pepper in a large bowl. Add sweet potatoes; toss to coat with the seasoning mixture. 3. Spread the potatoes evenly on a rimmed baking sheet. 4. Roast, stirring once or twice, until the potatoes are tender and browned, 20 to 25 minutes.
• NUTRITION INFORMATION: Per serving: 177 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 31 g carbohydrate; 3 g protein; 5 g fiber; 348 mg sodium; 586 mg potassium. Nutrition bonus: Vitamin A (160% daily value), Vitamin C (40% dv), Potassium (17% dv). 2 Carbohydrate Servings Exchanges: 2 starch, 1 fat
• TIP: Note: Chile-garlic sauce (also labeled chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets and will keep for up to 1 year in the refrigerator.
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

JAN'S CHIPOTLE ROASTED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Toss sweet potatoes and butter together in a large bowl.
• Whisk brown sugar, onion powder, garlic powder, chipotle chile powder, salt, and black pepper together in a small bowl; sprinkle over sweet potatoes and toss to coat. Pour potatoes in a single layer onto the prepared baking sheet.
• Roast in the preheated oven until potatoes are tender, 30 to 45 minutes.

ROASTED SWEET POTATOES WITH CHILE YOGURT AND MINT

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.

ROASTED SWEET POTATOES WITH HONEY-LIME GLAZE

Steps:

• Preheat oven to 425.
• Toss sweet potatoes with oil, cayenne, and salt in a large bowl until coated.
• Transfer to a baking sheet and roast until fork tender, 25 minute.
• Whisk honey, lime juice, and cinnamon together in a small bowl while potatoes roast.
• Once potatoes are tender, coat with glaze and roast 5 minutes more.
• Garnish with cilantro.