Sweet Potato Boats With Roasted Tomato Sauce Food

SWEET POTATO BOATS

Steps:

• Bake the sweet potatoes in their skins.
• Allow them to cool.
• When the potatoes are cool, slice them in half lengthwise and gently scoop out the flesh, leaving behind enough to hold the shell together.
• In a food processor, grind the cranberries.
• Then add the raisins, walnuts, honey, cinnamon and the reserved sweet potato and process until well mixed.
• Mound the filling back into the sweet potato shells and bake in a 350°F oven for 20 minutes.
• If the potatoes are large, slice each boat in half before serving.

LOADED BLACK BEAN SWEET POTATO BOATS

Steps:

• Bake sweet potatoes in a 400-degree F (204 C) oven directly on the baking rack for 40-45 minutes or until tender to the touch.
• In the meantime, make avocado crema by mixing 1/2 a ripe avocado, 1/4 cup light sour cream and a bit of lime juice until creamy and smooth (amounts as original recipe is written // adjust if altering batch size). Refrigerate until potato boats are ready to serve.
• Remove from oven to cool to the touch, but leave oven on.
• Carefully cut sweet potatoes in half and scoop out insides to make "boats." Leave ~ 1/4 - 1/2 inch of flesh so they don't become too fragile and difficult to handle.
• Reserve leftover sweet potato for sweet potato almond butter muffins, or another recipe of your choice.
• Place sweet potato boats face up on a baking sheet and fill with black beans and top evenly with grated cheese.
• Pop back in oven to warm through and remove when cheese is melted and bubbly.
• Remove from oven and arrange on a serving platter. Top with salsa, avocado crema, chopped green onion and fresh cilantro. Additional toppings might include guacamole, hot sauce and lettuce.
• Will reheat well the next day or two in the microwave or oven.

ROASTED POTATOES AND TOMATOES

Steps:

• Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
• Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos

POTATO BOATS

Steps:

• Preheat oven to 400 degrees F.
• Scrub potatoes.
• rub with a little vegetable oil to make skins softer.
• Pierce skin with fork to allow steam to escape.
• Bake at 400 degrees until tender for about 50 to 60 minutes.
• Cool potatoes for 10 minutes.
• Cut potato in half and carefully scoop out pulp, leaving shells intact.
• In a large bowl, mash potatoes using a potato masher to remove lumps.
• Heat margarine and milk until margarine melts and beat into potatoes.
• Beat in sour cream, salt and pepper.
• Spoon into potato shells and brush with melted butter.
• Top each potato with cheddar cheese and chives.
• Place in oven until cheese melts on top.

SWEET POTATO BOATS WITH ROASTED TOMATO SAUCE

Steps:

• Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper. Place sweet potatoes on one of the prepared baking sheets and bake for 40-50 minutes or until tender and cooked through.
• Spread the garlic, shallots and tomatoes evenly on the second baking sheet and drizzle over 2 tablespoons olive oil. Season with salt and pepper then roast for 20-25 minutes or until tomatoes are jammy.
• Remove tomatoes from the oven and transfer to a blender with 2 tablespoons red wine vinegar, tomato paste and almonds. Puree until smooth.
• In a small bowl, whisk to combine parsley, 1 tablespoon red wine vinegar, 1/3 cup olive oil and salt and pepper to taste.
• To serve place sweet potato on a plate or serving platter and make a cut through the center of each. Open the tops and use a fork to lightly mash the potatoes. Spoon over a portion of the tomato sauce, add a dollop of cottage cheese and a drizzle of parsley sauce.

FETTUCCINE WITH OVEN-ROASTED TOMATO SAUCE

Steps:

• Heat oven to 400 degrees.
• In a large, deep oven proof skillet, heat 2 tablespoons oil over medium low heat.
• Cook pancetta until brown and crisp, about 10-12 minutes.
• Remove with a slotted spoon onto a paper towel lined plate;set aside.
• Place tomatoes in skillet with the rendered pancetta fat and remaining olive oil;stir to coat.
• Roast in oven until the tomatoes are golden brown around the edges and soft, about 25 minutes.
• Add onion, garlic and sage and stir to combine.
• Continue cooking 10 minutes more.
• Remove skillet from the oven; mash with a wooden spoon to break up tomatoes, than add reserved pancetta along with the salt pepper and Parmesan.
• Meanwhile, cook fettuccine until al dente; drain and toss with tomato sauce.
• Note: If a thinner sauce is desired, add a little of the pasta cooking water and stir into the tomato mixture before tossing with the cooked fettuccine.
• Serve hot with fresh grated parmesan on top.

SLOW-ROASTED TOMATO SAUCE

Steps:

• Preheat oven to 300 degrees.
• Whisk together the olive oil, vinegar, garlic, and basil.
• Pour half of this mixture onto a cookie sheet and spread it around.
• Place tomatoes cut-side down on cookie sheet on top of the oil blend.
• Drizzle tomatoes with remaining oil, then sprinkle with the maple sugar and salt.
• Bake slowly in oven at 300 degrees for 3 hours.
• Blend or process when done.
• Serve hot over pasta, rice, or white beans (If you don't have 3 hours, you can roast them at 400 for 30 to 45 minutes or broil for 15 minutes, but it won't taste the same).