SWEET POTATO CRISP
My not-too-sweet potato crisp features a wonderful buttery crumb topping. This is a welcome change from candied sweet potatoes.-Kathy Hamsher, Moon Township, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place sweet potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain well., In a large bowl, beat potatoes, cream cheese and cinnamon until smooth. Spread into an 11x7-in. baking dish coated with cooking spray. In a food processor, pulse apples and cranberries until chopped; spread over potato mixture., In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Stir in pecans; sprinkle over top. Bake, uncovered, until topping is golden brown and apples are tender, 35-40 minutes.
Nutrition Facts : Calories 206 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 165mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 3g fiber), Protein 5g protein.
SWEET POTATO CRISP
Everyone at my house likes this at Thanksgiving. You can add any spices you want to the sweet potato like cinnamon, nutmeg, ginger etc. The topping is nice and crunchy.
Provided by RB1953
Categories Side Dish Vegetables Sweet Potatoes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9 inch square baking dish.
- In a medium bowl, mix together the sweet potatoes, white sugar, eggs, 2 1/2 tablespoons melted butter, milk, salt and vanilla until well blended. Spread evenly in the prepared baking dish.
- In a separate bowl, stir together the light brown sugar, pecans and flour. Stir in remaining 2 1/2 tablespoons of butter to make the crumb topping. Spread topping over the sweet potatoes.
- Bake for 25 to 30 minutes in the preheated oven, until topping is browned and crispy.
Nutrition Facts : Calories 693 calories, Carbohydrate 110.7 g, Cholesterol 89.1 mg, Fat 26.3 g, Fiber 4.4 g, Protein 8.3 g, SaturatedFat 8.1 g, Sodium 399.8 mg, Sugar 77.8 g
EXTRA CRISPY SWEET POTATO WEDGES
Thick and crispy oven baked sweet potato wedges! A delicious snack or side.
Provided by Ashley Manila
Categories Dinner
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees (F). Line a large baking sheet with tinfoil (shiny side up); place baking rack onto prepared baking sheet; set aside.
- Peel the sweet potatoes (if preferred) and cut off the pointy ends. Slice the sweet potatoes in half (lengthwise), then cut each piece into wedges.
- Place the sweet potato wedges in a large bowl, then add in the olive oil, salt, garlic powder, sugar, seasoning, and black pepper. Mix well, making sure each wedge is coated with oil and spices.
- Arrange the sweet potato wedges in a single layer on the prepared baking sheet. Bake for 30 minutes, then turn on the broiler and bake for another 3-5 minutes, or until they're well browned and crispy. Keep an eye here - it's easy to burn when the broiler is on!
- Cool wedges on pan for 5 minutes, then serve at once!
EASY SWEET POTATO CRISP
I wanted to make a quick and easy side dish for our early Thanksgiving celebration from pantry items, and everyone loved it!
Provided by fleckfamily
Categories Desserts Crisps and Crumbles Recipes
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour sweet potatoes into an 8x8-inch pan.
- Mix oats, brown sugar, pecans, butter, and cinnamon together in a bowl; spread mixture over sweet potatoes.
- Bake in the preheated oven until top is golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 420.1 calories, Carbohydrate 64.7 g, Cholesterol 30.5 mg, Fat 17.4 g, Fiber 4.4 g, Protein 4.4 g, SaturatedFat 7.9 g, Sodium 164.3 mg, Sugar 34.1 g
SWEET POTATO CRISPS
Sweet Potato Crisps
Provided by Hidden Valley
Categories Appetizers
Time 30m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat the oven to 400°F. Line 2 large baking sheets with parchment paper and set aside.
- Combine olive oil and ranch seasoning mix in a large mixing bowl. Add the sliced sweet potatoes and toss to coat well.
- Spread sweet potato slices into a single layer on the baking sheets, making sure not to overcrowd them. Bake about 10-12 minutes on each side, turning once, until golden. If you can't fit them all on the two trays with space, you may need to do another batch.
- Remove from the oven and cool on racks for about 5-10 minutes until fully crisp and cool. If desired, serve with Hidden Valley® Original Ranch Salad Dressing for dipping.
Nutrition Facts : Calories 204
SWEET POTATO CHIPS RECIPE BY TASTY
Here's what you need: large sweet potato or yam, olive oil, salt, pepper, dried thyme
Provided by Robin Broadfoot
Categories Sides
Yield 1 serving
Number Of Ingredients 5
Steps:
- Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
- Cut the sweet potato into ⅛-inch to ¼-inch (3- to 6-mm) slices. In a medium bowl, toss the sweet potato slices with olive oil until fully coated. Add the seasonings and toss to coat. Arrange the slices on a baking sheet without overlapping the potatoes.
- Bake for 25 - 35 minutes, flipping halfway, until golden brown. Let the slices cool to room temperature.
- Enjoy!
Nutrition Facts : Calories 710 calories, Carbohydrate 55 grams, Fat 54 grams, Fiber 8 grams, Protein 4 grams, Sugar 17 grams
OAT-TOPPED SWEET POTATO CRISP
Serve this Oat-Topped Sweet Potato Crisp and your guests won't even notice the turkey. Made with brown sugar, cinnamon, cranberries and apples, this Oat-Topped Sweet Potato Crisp is quite the scene-stealer at the holiday table.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Beat cream cheese, potatoes, cinnamon and 1/4 cup sugar with mixer until blended.
- Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with fruit.
- Combine flour, oats and remaining sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over fruit.
- Bake 35 to 40 min. or until heated through.
Nutrition Facts : Calories 430, Fat 20 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g
SWEET POTATO CRISP
Make and share this Sweet Potato Crisp recipe from Food.com.
Provided by carolinafan
Categories Yam/Sweet Potato
Time 55m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*.
- Beat cream cheese, sweet potatoes, 1/4 cup brown sugar and cinnamon with electric mixer on medium speed until well blended.
- Spoon into a 2-quart shallow baking dish; top with apples and cranberries.
- Mix flour and 2 tablespoons brown sugar in large bowl; cut in butter until mixture resembles coarse crumbs.
- Stir in cereal.
- Sprinkle over fruit mixture.
- Bake 35-40 minutes or until heated through.
Nutrition Facts : Calories 283.6, Fat 12.1, SaturatedFat 7.3, Cholesterol 34.1, Sodium 222.2, Carbohydrate 40.9, Fiber 3.9, Sugar 15.9, Protein 4.3
SWEET POTATO CRISP
Sweet potato crisp is a little creation of delicious sweet potato slices topped with a crumble of oats, brown sugar, cinnamon, nutmeg, ginger and butter.
Provided by Kristi Arnold @VeggieConverter.com
Categories Side
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Spray a large baking sheet and place a layer of sweet potato slices onto the sheet.
- The crisp can be done in one of two ways. Either mix all remaining ingredients in a bowl and place about a teaspoon of the mixture on each potato round OR mix all dry ingredients and sprinkle over your potato rounds and drizzle melted margarine over the top. The first way is more exact (and what I used here), but the second way is quicker and probably just as tasty.
- Bake at 350 for 20-25 minutes, until oats are crispy and potatoes reach desired tenderness.
CRISPY SWEET POTATO
An interesting side dish, this makes a nice and crispy change from the usual potato recipe. Feel free to use 2 yukon gold potatoes instead of the sweet potato.
Provided by katii
Categories Yam/Sweet Potato
Time 45m
Yield 2 , 2 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg whites and garlic powder together in a small bowl.
- Combine crushed cereal, parsley, and basil in a pie plate.
- Dip each potato slice into egg mixture and then into cereal mixture.
- Cost well.
- Place slices on a lightly greased baking sheet and bake in a preheated 435* oven for 20 minutes.
- Turn slices over and bake for 10 more minutes until tender.
- Enjoy!
Nutrition Facts : Calories 181.6, Fat 0.2, SaturatedFat 0.1, Sodium 170.4, Carbohydrate 40.9, Fiber 5.4, Sugar 8, Protein 4.9
CRISPY ROASTED SWEET POTATOES
These crispy roasted sweet potatoes are easy to throw together and a side dish that your whole family will love!
Provided by Sam | The Culinary Compass
Categories Side Dish
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Prepare a baking sheet with parchment paper and spread diced potatoes on top. Drizzle with olive oil and toss to coat.
- In a small dish, combine salt, paprika, pepper, garlic powder, and onion powder together. Sprinkle on top of potatoes and mix until evenly coated.
- Bake for 30 minutes. Flip every 10 minutes to ensure that the pieces cook evenly and each are able to crisp on the pan. Serve warm.
Nutrition Facts : Calories 164 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 332 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
BAKED SWEET POTATO CHIPS
Baked Sweet Potato Chips Recipe - This simple 3-ingredient recipe makes a fabulous healthy snack and side dish.
Provided by Sommer Collier
Categories Snack
Time 30m
Number Of Ingredients 3
Steps:
- Preheat the oven to 300 degrees F. Line several baking sheets with parchment paper and set aside. Use a mandolin slicer to cut the sweet potatoes into paper-thin rounds. (I set mine to the thinnest setting.) You can use a knife to do this, but it takes much longer.
- Pile all the sweet potato rounds into a large bowl and pour the olive oil over the top. Gently toss to coat every piece with oil. Then lay the sweet potato rounds out on the baking sheets in a single layer.
- Sprinkle the chips lightly with Diamond Crystal® Kosher Salt. Bake for 20-25 minutes until crisp and golden around the edges. Remove from the oven and cool for 5 minutes on the baking sheets. Then move the chips to a bowl, or plastic bag to store. If you happen to find a few chips with soft centers, pop them back in the oven for about 5 minutes.
Nutrition Facts : ServingSize 10 Chips, Calories 152 kcal, Carbohydrate 17 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 46 mg, Fiber 2 g, Sugar 3 g
ULTIMATE CRISPY AIR FRYER SWEET POTATO FRIES
These ultra-crispy sweet potato fries are extra crispy on the outside and tender and flavorful on the inside. These fries are so easy to make and turn out light, delicate, and so satisfying. They are much healthier than the deep-fried version and only use a tiny amount of olive oil. Plus, they are fully cooked to delicious crispness in only 10 minutes in the air fryer.
Provided by windingcreekranch
Categories All Recipes
Time 1h30m
Number Of Ingredients 7
Steps:
- Wash and peel your sweet potatoes. Cut the potatoes, slice them in half lengthwise with a sharp knife on a cutting board. Then cut each half in half again lengthwise. You will have 4 sections of sweet potato. Cut each section into fries. We want them to be quite small, about 1/4-inch wide.
- Place sweet potato fries into a large bowl, and cover with water. Let them soak for a minimum of 1 hour or as long as overnight.
- Drain the water out and place the sweet potatoes on a towel on the counter. Pat dry with a towel. You want them to be as dry as possible.
- Place sweet potatoes in a large bowl. Add about 3 tsp of cornstarch, 3/4 tsp of garlic powder, 3/4 tsp paprika, and 1/8 tsp of black pepper. Use a large spoon and mix up the cornstarch and seasonings into the sweet potatoes. The white cornstarch will disappear. Add 3 tbsp of olive oil, and mix it up again.
- Preheat your air fryer. I set the temperature at 400 degrees Fahrenheit. Add sweet potatoes to the basket of the air fryer. Do not overcrowd the basket. Cook in small batches so that they cook evenly and get really crispy.
- Set the cooking time for 10 minutes, and be sure to shake the basket halfway through, at about 5 minutes.
- That's it! Serve hot and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 203 kcal, Carbohydrate 26 g, Protein 2 g, Fat 10 g, SaturatedFat 1 g, Sodium 333 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 9 g
BAKED SWEET POTATO
This baked sweet potato recipe is one of the best sweet potato recipes ever! Thinly sliced chips are baked to crispy and buttery goodness. So easy and delicious!
Provided by Rasa Malaysia
Categories American Recipes
Time 1h30m
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F (207°C).
- Using a mandolin slicer, thinly slice the peeled potatoes. Pat dry the potatoes with paper towels.
- Place the sliced sweet potatoes in a large bowl. Using your hands, toss with butter, salt, black pepper and chopped rosemary/oregano until fully coated.
- Carefully place the sweet potatoes upright, from left to right, in a small baking tray. Do not pack in the sweet potatoes too tightly, as this impacts the crispiness.
- Bake for an hour, or until the sweet potatoes are cooked and turn crispy. Serve immediately.
Nutrition Facts : Calories 464 calories, Carbohydrate 61 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 23 grams fat, Fiber 9 grams fiber, Protein 5 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 6 people, Sodium 751 milligrams sodium, Sugar 13 grams sugar
SWEET POTATO CARROT CRISP
Sweet potatoes take a different twist in this whipped side dish that pairs them with carrots. It's subtly sweet and has just a hint of garlic, while the nut and crumb topping adds a fun crunch to any holiday meal.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place sweet potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, just until tender, 10-20 minutes. Drain; transfer to a blender or food processor. Working in batches, pulse with next six ingredients until smooth. Pour into a greased 2-1/2-qt. baking dish., Combine topping ingredients; sprinkle over sweet potato mixture. Bake, covered, for 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.
Nutrition Facts : Calories 116 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 213mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
CRISPY SWEET POTATO FRIES
-
Provided by William_Klein
Yield Serves 4
Number Of Ingredients 7
Steps:
- Set a pot of water on medium-high heat to boil.
- Meanwhile, peel the sweet potatoes, slice them into roughly 1/3 inch sheets, then into roughly 1/3 inch thick fries. Preheat the oven to 475 degrees F.
- Once the water has boiled, add the vinegar and a 3 finger pinch of salt, stirring to dissolve the salt. Add the sweet potato fries to the boiling water and set a timer for 6 minutes. When the time is up, drain the fries into a colander. Using a fork lightly scratch the surface of the fries to help the slurry mixture mix into the nooks and crannies.
- Meanwhile, add the 50 g cornstarch and 80 g of cold water to a bowl. Stir until completely combined with no clumps remaining. Add the still hot, drained fries to the bowl and toss until the slurry thickens and sticks to the fries. If you need a little more cornstarch feel free to add it. The mixture should lightly coat the fries.
- Using tongs, move the fries to a wire rack over a large baking sheet. Evenly space the fries so none of them are touching. Using a squirt bottle or spoon, drizzle the peanut oil over the fries trying to get an even coating over each one (you could also use a baking spray though I didn't find it works as well). Add the sweet potatoes to the oven and set a timer for 15 minutes.
- Pull the baking sheet out and flip the fries with a spatula. At this point, you should be able to see some blistering on the outside but the fries won't be overly crisp. If they look a little dry, drizzle over more peanut oil. Add them back to the oven and bake for another 10 to 15 minutes. At this point, they should be slightly browned and crispy though it could take longer depending on the size of the fry, how crowded the pan is or the oil used. If they aren't crispy, let them go longer!
- Pour in the fries into a bowl. Immediately a pinch of salt and a couple of cranks of black pepper. Toss the fries in the seasoning and enjoy with the dipping sauce of your choice. Feel free to add spices, fresh herbs, cheeses, or any flavorings of your choice during this stage.
SWEET POTATO RECIPES: CRISPY BAKED SWEET POTATO FRIES
These are the best baked sweet potato fries. Plus, check out 20 more sweet potato recipes!
Provided by Laura Wright
Categories Appetizer Main Course Side Dish
Time 2h15m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside. If your baking sheet is well-seasoned, you can skip the parchment lining.
- Make the dip: Cut the top ½ inch off of the garlic head. Tear a piece of foil (enough to wrap around the garlic) and place the garlic head in the middle. Drizzle oil on top, letting it seep into the garlic cavities. Wrap the garlic up and place it in the oven. Roast the garlic until squidgy and golden inside, about 45 minutes. Set aside to cool.
- Place the yogurt into a small bowl. Squeeze the cooled roasted garlic into the bowl. Add the lemon juice, tahini, parsley, mint, salt, and pepper to the yogurt mixture. Mash and stir it all together with a fork until combined. Cover the bowl and set aside in the refrigerator.
- Make the fries: Cut the sweet potatoes into 3-inch long and ½ -inch thick fries. Place the cut sweet potatoes into a large bowl and cover them with cold water. Let them sit for at least an hour or up to overnight in the refrigerator.
- Drain the sweet potatoes and lay them on a clean kitchen towel. Place another clean kitchen towel on top and loosely roll them all up. Massage the little towel sweet potato roll-up for a bit so that the fries are as dry as possible.
- In another large bowl, toss the cut sweet potatoes with the arrowroot powder and SALT-FREE seasonings of your choice (salt is happening later). The cut sweet potatoes should have a light, powdery coating of arrowroot.
- Spray the parchment on your baking sheet evenly with the oil spray. Arrange the sweet potatoes in rows on the baking sheet. Spray the tops of the sweet potatoes with the oil spray before sliding them into the oven.
- Bake the sweet potato fries for 25 minutes or very lightly browned in spots and the arrowroot is forming a light "webbing" on the undersides of the fries. Remove the fries from the oven and carefully flip them all over. Slide the sweet potato fries back into the oven and bake for another 25 minutes.
- At the end of the 25 minutes, the sweet potato fries should have some strong brown spots and crisp exteriors. If they still look like they need crisping, carefully flip them one more time and bake until they've reached your desired doneness.
- Quickly transfer the fries to a large bowl and toss them with a fat pinch of sea salt. Warning: when they're piping hot, they won't FEEL completely crispy yet. Place the hot fries on your serving plate in a single layer along with your roasted garlic tahini yogurt dip. After they sit for a few seconds, they will start to get that super crispy quality.
SWEET POTATO CRISPS
Everyone's favourite veggie snack: crispy sweet potato slices roasted in olive oil. They're a great lunchbox filler and vegan too
Provided by Chelsie Collins
Categories Snack
Time 30m
Number Of Ingredients 2
Steps:
- Heat oven to 200C/180C fan/gas 6 and slice the sweet potato thinly. Toss with the olive oil and roast for 15-20 mins until crisp. Leave to cool.
Nutrition Facts : Calories 70 calories, Fat 2 grams fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
CRISPY PAN-FRIED SWEET POTATO QUESADILLA
By Marley Goldin on December 29, 2020 last updated on July 29, 20215 from 1 voteThis post may contain affiliate links. Please read my disclosure policy.This Pa...
Provided by Marley's Menu
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Peel and cut your sweet potato into small chunks, about 2 inches in diameter and boil in 10 cups of hot water until tender-about 15 minutes. You'll know your potato is ready because you will be able to easily pierce it with a fork.
- Slice your onions and cook them in a pan with 1 tablespoon of butter until caramelized.
- Meanwhile, drain and rinse your black beans and set them aside.
- Once sweet potatoes are tender, throw them in a blender with remaining butter, milk, cream cheese, and spices to form a puree.
- Lay your tortilla flat on a clean surface and spread your puree over half. Top with caramelized onions, strained black beans, and about 1/2 cup of cheddar cheese.
- Fold your tortilla in half so that the filling is covered. Place a medium-sized nonstick fry pan on your stove over medium heat.
- Once your pan is hot, place your quesadilla directly onto the pan and cook for about 3 minutes until the tortilla is golden brown.
- Flip and cook for another 3 minutes until both sides are crispy and the cheese is melted.
- Repeat steps 5 & 6 with your second tortilla. Serve hot on its own or with guacamole or salsa!
AIR FRYER SWEET POTATO FRIES
Learn how to make super crispy air fryer sweet potato fries. All you need is 4 ingredients and 20 minutes! The air fryer in my opinion produces much better results than the oven which takes longer to cook
Provided by Richa
Categories Snacks & Appetizers
Time 20m
Number Of Ingredients 5
Steps:
- Peeling the sweet potato is optional. Cut off the ends and then slice it into 3-4 parts lengthwise about ¼" thick and then cut them into fry-shaped pieces about ¼″ thick. Try to cut them into similarly sized pieces so the fries will cook evenly.
- Preheat your Air Fryer to 190C/375F. Mine has a built-in preheating function that takes 3 minutes to preheat.
- Add in olive oil, garlic powder, salt and paprika to a mixing bowl. Add the cut sweet potato pieces and toss until combined.
- Place them in a single layer in the Air Fryer basket, and air fry for 11-12 minutes at 190C/375F, flipping them once halfway.
- Serve immediately with ketchup or your choice of dip
Nutrition Facts : Calories 125 kcal, Carbohydrate 25 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 1808 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving
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