Savory Potato Bake Food

SAVORY SWEET POTATO CASSEROLE

Steps:

• Place the sweet potatoes in a large stockpot. Fill the pot with cold water, enough that the water line sits about 1 inch above the potatoes. Stir the garlic and 1 tablespoon sea salt into the water. Turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking the potatoes for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water.
• Meanwhile, as the sweet potatoes are boiling, heat the butter, milk, smoked paprika, and an additional 1.5 teaspoons of sea salt together either in a small saucepan or in the microwave until the butter is just melted and warm. (You want to avoid boiling the milk.) Set aside until ready to use.
• After draining the water, immediately return the sweet potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.
• Using your preferred kind of potato masher (I recommend this one in general, or this one for extra-smooth), mash the sweet potatoes to your desired consistency. Pour the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Give the mixture a taste, and season with extra salt, pepper, and/or smoked paprika as needed, to taste. Set aside.
• In a separate small bowl, stir together the maple rosemary walnut topping ingredients until evenly combined.
• Heat oven to 350°F and grease a 9×13-inch pan with baking spray. Spread the mashed sweet potatoes in an even layer in the pan, and sprinkle evenly with the walnut topping. Bake for 20 minutes, or until the walnuts are toasted and fragrant (but not burnt) and the potatoes are warmed through. Transfer baking pan to a wire rack.
• Then serve warm, garnished with fresh chives, extra black pepper, or any extra toppings that sound good!

DAR'S SUPER SAVORY SAUERKRAUT POTATO BAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Whisk the flour, bouillon granules, water, and milk together in a medium saucepan; bring to a boil until thick, 1 to 2 minutes, whisking continuously. Remove from heat and stir the sour cream into the flour mixture; set aside to cool.
• Combine the onion, Cheddar cheese, sauerkraut, salt, pepper, and caraway seeds in a large mixing bowl. Stir the sour cream sauce and the melted butter into the sauerkraut mixture; fold the hash brown potatoes into the mixture. Pour into the prepared baking dish. Use a spatula to flatten into an even layer.
• Bake in the preheated oven until the potatoes are tender and the top is brown and bubbly, 60 to 70 minutes.

SAVORY SCALLOPED POTATOES

Steps:

• Thinly slice 6 Yukon potatoes (we used a mandoline for an even consistent cut).
• In a saucepan, melt butter on medium heat. Add in flour and whisk until smooth. Add bay leaf and begin to add the Almond Breeze while constantly stirring with a whisk. Add garlic, nutmeg, and thyme. Mix in Parmesan cheese and vegetable stock and bring the mixture to a simmer to thicken. Salt and pepper to taste. Remove bay leaf and remove almond milk mixture from heat.
• Preheat oven to 375 degrees F. Grease your casserole dish with a nonstick spray.
• Lay half of the sliced potatoes on the bottom of the casserole dish. Pour half of the Almond Breeze mixture over the the potatoes. Repeat the process until you have a second layer. Spread the Cheddar on top and place casserole dish into the oven. Bake for 45 minutes or until potatoes are tender and fully cooked.

SAVORY ROASTED NEW POTATOES

Steps:

• Place potatoes in a large heavy-duty zip-top plastic bag. Combine rosemary and next 4 ingredients; add to bag. Seal bag securely, and shake until potatoes are coated evenly. Spread potatoes in a single layer in an ungreased 15 x 10 x 1 inch jellyroll pan.
• Combine oil and Worcestershire sauce; drizzle over potatoes. Bake, uncovered, at 375 degrees for 45-50 minutes or until potatoes are tender, stirring occasionally.

SAVORY SWEET POTATOES

Steps:

• Preheat oven to 450.
• Scrub the potatoes if leaving the skins on or peel. Cut sweet potato into wedges (about 8 wedges per potato).
• Place potatoes in gallon ziploc bag or large bowl and add remaining ingredients.
• Coat potatoes evenly with oil and spices. Place in single layer on baking sheet.
• Bake for 15 minutes. Turn over and bake another 10-15 minutes.
• Serve with mayo or ketchup for dipping.

SAVORY SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
• Arrange 1/3 of the sweet potato slices in the bottom of the prepared baking dish. Spread 1/2 of the broccoli over top and sprinkle with 1/2 cup Cheddar cheese. Repeat layers once more. Layer remaining sweet potatoes on top.
• Melt butter in a saucepan over medium heat. Whisk in flour and thyme; cook and stir for 1 minute. Whisk in hot milk, a little at a time, until mixture begins to boil. Cook and stir until sauce thickens. Remove from the heat and season with salt and pepper and evenly pour sauce over top and sides of the casserole. Sprinkle remaining 1/2 cup Cheddar over top.
• Bake in the preheated oven until lightly browned, about 45 minutes. Cover with foil and bake until bubbly and sweet potatoes are tender, 20 minutes more.
• Let stand 5 minutes before serving.

SAVORY SWEET POTATO BAKE

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch baking dish. Place potatoes and 1 teaspoons salt in a large pot and cover with water; bring to a boil. Cook until potatoes are tender, about 15 minutes. Drain.
• Place potatoes in a large bowl and whip with an electric mixer until smooth and light. Add sugar, eggs, cinnamon, nutmeg, 1/2 teaspoons salt, evaporated milk and butter; beat until smooth. Pour sweet potato mixture into prepared dish and bake until golden and slightly puffed, 35 to 40 minutes. Let stand 10 minutes, then serve warm.

SAVORY BAKED POTATOES

Steps:

• Preheat the oven to 400-degrees F.
• Scrub and dry the potatoes.
• Use a fork to poke each potato a half dozen places about 1/2" deep -- this will prevent them from blowing up in the oven which can happen sometimes!
• Rub each potato all over with olive oil and lay them out on a baking pan. Then sprinkle the kosher salt over them and rub it all over each potato. Not all of it will cling to the potato but that's okay.
• Bake the potatoes on the baking pan on the lower-middle oven rack for one hour and then check one for tenderness by inserting a sharp knife into the center. It should insert very easily and smooth. If you hit a solid center, give them 10 more minutes and check them again.
• After the potatoes come out of the oven, you can brush off as much of the salt as you wish (I leave it on and that way I don't have to salt my potato.).
• Top the potatoes with any or all of the following condiments unless you prefer it vegetarian-style: crisp and crumbled bacon, butter, sour cream and chives, sharp cheddar cheese. (Vegetarians may want to sprinkle on a little Mrs. Dash garlic blend seasoning.).

SAVORY POTATO BAKE

Steps:

• Butter a 9 x 9 inch baking dish.
• Cook potatoes whole in boiling salted water until tender.
• Drain and let cool.
• Preheat oven to 375°F.
• In the same pan as you boiled the potatoes in, saute onion in butter over medium heat until tender and golden, about 5 minutes.
• Stir in all of the flour and the pepper, mixing well.
• Add the water and the bouillon cube and bring to a boil.
• Boil for one minute, stirring.
• Remove from heat.
• Whisk in all of the mustard and the horseradish.
• Slice the potatoes 1/2 inch thick, and layer them in the baking dish.
• Cover the potatoes with the sauce and sprinkle with the bread crumbs.
• Bake for 15 to 20 minutes, until hot and bubbly.

SAVORY SWEET POTATO CASSEROLE WITH CANDIED BACON

Steps:

• Because of the various stages of this recipe (boiling, baking, baking), make sure you know what you're doing and where you're going next so read the recipe in full, before beginning!
• To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Boil over high heat until sweet potatoes are fork tender, about 20 minutes. Drain well and transfer to a large bowl.
• If you're making this straight through (and not making ahead), preheat your oven now to 350F.
• To the large bowl with the sweet potatoes brown sugar, maple syrup, cinnamon or pumpkin pie spice, cream, butter, eggs, and beat with a handheld electric mixer on medium-high speed until combined and fluffy.
• Spray a 2-quart casserole dish or similar-sized baking dish with cooking spray, and transfer the sweet potato mixture into the dish. If you're making ahead, stop now, cover tightly with plastic wrap or foil, and refrigerate.*** (See Notes)
• Line a baking sheet with parchment paper, add the bacon, pecans, toss to combine; set aside. Tip - Parchment paper is not optional here unless you love doing stubborn dishes with a baked-on sugary glaze.
• To a small bowl, ad the brown sugar, maple syrup, cinnamon, smoked paprika, salt, lemon zest, and mix to combine.
• Slowly and evenly drizzle the liquid mixture over the bacon and pecans and stir lightly to coat evenly.
• Bake for about 15 to 20 minutes, or until well toasted.
• Sprinkle the candied bacon and pecans over the top of the sweet potatoes.
• Bake on the middle rack fora bout 35 to 40 minutes, or until set. Tip - If the top appears to be browning too quickly, cover it with foil after baking for about 15 to 20 minutes. Remove the foil for the last 5 minutes of baking.
• Allow to cool momentarily before serving. Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

BAKED SAUSAGE GREEN BEAN POTATO CASSEROLE

Steps:

• Preheat the oven to 400°F.Start by peeling the potatoes. Cut the potatoes in half then into cubes, quarters, or similar chunks. Place the potatoes in a bowl filled with water until you finish cutting the remaining potatoes.Slice the sausage and set it aside.Place the potatoes in a the baking dish. Add the olive oil, garlic powder, paprika, salt and pepper. Mix well to combine. Then add in the sausage. Mix well to combine.
• Place the dish on the center rack and bake the potatoes and sausage for 20 minutes at 400°F, stirring halfway through.Next add in the green beans. Mix well to combine. Return the dish in the oven and continue baking for an additional 25 to 30 minutes. Stirring halfway through so that all of the ingredients are fully cooked.Remove from oven and garnish with fresh herbs, if desired.

SAVORY SWEET POTATO CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Place the sweet potatoes on a baking sheet and poke each one a few times with a fork. Bake for 40-50 minutes, or until very soft. Remove from the oven and let cool until easy to handle. Reduce the oven temperature to 350°F (180°F).
• Meanwhile, cook the bacon in a medium skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain.
• Pour out all but 2 tablespoons of bacon grease from the skillet. Add the onion to the skillet and cook over medium heat for about 5 minutes, or until soft and translucent. Add the thyme and rosemary, and cook, stirring, until fragrant, about 1 minute. Remove the pan from the heat and let the onions cool slightly.
• Scoop the flesh of the sweet potatoes into a large bowl, discarding the skins. Add the cream, egg, salt, and pepper, and stir to combine. Add the onions and Gruyère cheese, and stir to incorporate.
• Transfer the sweet potato mixture to a 9-inch square glass baking dish.
• Make the topping: In the same skillet, melt the butter over medium heat. Add the stuffing and stir until warmed through and slightly toasted, about 2 minutes.
• Sprinkle the crumbled stuffing evenly over the sweet potatoes. Crumble the bacon and evenly sprinkle on top.
• Cover the baking dish with foil and bake for 30 minutes, until heated through. If desired, remove the foil and broil on high until the topping is lightly browned, 1-2 minutes. Keep an eye on the casserole so it does not burn.
• Remove the casserole from the oven and garnish with fresh thyme. Let cool for about 10 minutes before serving.
• Enjoy!

BAKED SWEET & SAVORY MASHED POTATOES

Steps:

• Bring potatoes, 1 teaspoon salt, and water to cover to a boil. Cook 30 minutes, or until tender. Drain.
• Return potatoes to pan. Add sweet potatoes and cream cheese. Mush until smooth with potato masher. Stir in bacon, next 3 ingredients, remaining 2 teaspoons of salt.
• Spoon mixture into lightly greased 11x7-inch baking dish. Bake uncovered at 350°F for 20 minutes.
• Garnish with the rest of the bacon.