CRISPY SWEET POTATO WEDGES
Baked sweet potato wedges are crispy on the outside and tender on the inside. These are seasoned with a smoky, spicy blend that will have everybody coming back for more! Great thing about this recipe is you can adjust the seasoning to your desire. You want to add minced garlic, go ahead! You want these bad boys spicier, go for it!
Provided by Plant Based Life
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix chili powder, cumin, paprika, garlic powder, onion powder, sea salt, cornstarch, and cayenne pepper together in a small bowl.
- Cut potatoes in half lengthwise, then cut each half into 3 wedges. Place in a large bowl and drizzle with olive oil; toss to coat. Add spice mixture and stir with a rubber spatula or your hands until potatoes are completely coated. Transfer to the prepared baking sheet.
- Bake in the preheated oven until the thickest parts of potato wedges are easily pierced with a fork, about 25 minutes.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 26.2 g, Fat 7.5 g, Fiber 4.7 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 204.3 mg, Sugar 5.3 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!
SWEET POTATO HOME FRIES
Swapping out the usual spuds for sweet potatoes gives this classic breakfast side dish a healthy boost. Jalapeno adds just the right amount of heat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Yield Makes 4 cups; Serves 4 to 6
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potatoes with oil and 1/4 teaspoon paprika; season with salt and pepper. Roast, rotating sheet and flipping potatoes halfway through, until browned, about 30 minutes.
- Meanwhile, in a large skillet, heat butter on medium-high. Add onion, bell pepper, and jalapeno, season with salt and pepper, and cook, stirring occasionally, until vegetables are soft and golden, about 10 minutes.
- Add roasted sweet potatoes to skillet with vegetables. Toss with remaining 1/4 teaspoon paprika, then strip the leaves from thyme sprigs into skillet; stir to combine. Check seasoning; serve immediately.
SWEET POTATO RICE CRISPIES
Make this recipe for rice crispies with a twist: Sweet potato and brown rice puffs add nutrition and flavor to the childhood favorite.
Provided by Jerrelle Guy
Categories Dessert snack Sweet Potato/Yam Marshmallow Small Plates Kid-Friendly Rice Brown Rice Wheat/Gluten-Free
Number Of Ingredients 9
Steps:
- Have an 8 x 8-inch or a 9 x 9-inch baking dish lined with parchment and sprayed with cooking spray nearby.
- In a large pot, melt the butter over medium heat, then add the pureed sweet potato, vanilla, salt, cinnamon, nutmeg and toasted pecans. Add the marshmallows and continue to cook, stirring with a wooden spoon, until the marshmallows are melted. Add the cereal, folding gently to combine, and then, working quickly before the mixture stiffens, transfer it to the prepared baking dish, packing the mixture into the pan with a sheet of parchment or wax paper to make an even and dense layer. Allow to cool completely to harden, about 30 minutes, then slice into nine 3-inch squares and serve.
SWEET & SALTY RICE KRISPIES TREATS®
Crushed potato chips and pretzels team up with chocolate to give these RICE KRISPIES TREATS® their salty-sweet appeal.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
- Add cereal, crushed chips and pretzels; mix well.
- Press onto bottom of 13x9-inch pan sprayed with cooking spray. Drizzle with chocolate. Cool completely.
Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
SWEET POTATOES WITH CRISPY RICE TOPPING
Provided by Mary
Number Of Ingredients 12
Steps:
- Heat your oven to 350 degrees and line a large rimmed baking sheet with foil. Prick the potatoes with a fork all over and transfer to the prepared baking sheet. Bake potatoes for 30 minutes, then turn over and bake for 30 more minutes, or until tender. Let cool slightly.
- Meanwhile, line a large rimmed baking sheet with foil. Lightly coat the baking sheet and 2 large spoons with nonstick cooking spray. Lightly coat a large heatproof bowl with nonstick cooking spray and put brown rice cereal in the bowl. In a small bowl combine baking soda, salt, and 1/8 teaspoon cayenne pepper. In a medium saucepan, combine the sugar, 1/2 tablespoon butter and 1/4 cup water and bring to a boil, stirring until sugar dissolves. Boil over moderately high heat, swirling the pan as needed until a golden caramel forms, about 7 minutes. Remove from the heat and stir in the baking soda mixture. The caramel will foam. Immediately drizzle all of the hot caramel over the cereal and using the 2 greased spoons, quickly toss to coat. Spread the topping on the prepared baking sheet in an even layer and let cool completely, then break into small pieces.
- Scoop cooled sweet potato flesh into a food processor. Add the remaining 6 tablespoons butter, water, cream, orange zest and a generous pinch of cayenne and puree until smooth. Season with salt and pepper and transfer the sweet potatoes to a serving bowl. Serve, passing the crispy rice topping at the table.
Nutrition Facts : Calories 577 calories, Carbohydrate 119 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 11 grams fat, Fiber 12 grams fiber, Protein 6 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 253 grams sodium, Sugar 37 grams sugar
SWEET POTATO NOODLES
Steps:
- Garnish with the Parmesan cheese and enjoy.
Nutrition Facts : Calories 449 kcal, Carbohydrate 43 g, Cholesterol 16 mg, Fiber 8 g, Protein 16 g, SaturatedFat 6 g, Sodium 1150 mg, Sugar 11 g, Fat 26 g, UnsaturatedFat 0 g
CRISPY RICE, CHICKEN, AND SWEET POTATOES #RSC
"Ready, Set, Cook! Hidden Valley Contest Entry" This recipe is an example of a layered Persian tah-dig dish. I developed an interest in Persian foods while surfing the internet. I was amazed at how many ways this rice dish can be prepared. I experimented and put my on spin to this dish. I usually prepare this dish in my Persian rice cooker. However, this recipe was prepared in a 13 inch non-stick skillet.
Provided by Miss Fannie
Categories Weeknight
Time 2h30m
Yield 1 Rice Layered Cake, 8 serving(s)
Number Of Ingredients 19
Steps:
- In a skillet, cover the chicken breasts, shallots, lemon juice, and turmeric with water. Bring to a boil on medium-high heat. Reduce temperature and simmer for one hour. Reserve the stock. Cool and cut the chicken into small pieces.
- Wash and drain the rice. Bring six cups of water and 1/4 teaspoon turmeric to a boil in a large pot. Add rice and boil uncovered for ten minutes. Drain and rinse the rice in cool water.
- In a food processor, combine yogurt, egg yolks, Hidden Valley Original Ranch Seasoning Mix, lemon zest, chives, salt, and pepper. Process for 30 seconds or until all ingredients are thoroughly combined. Add 2 cups of the rice to the yogurt mixture. Process for 15- 20 seconds.
- Dissolve the saffron into 3 tablespoons of the chicken stock.
- Lightly brush one side of the sweet potato slices with a tablespoon of olive oil. Cover the bottom of a large non-stick skillet with two tablespoons of olive oil and 1/2 teaspoon of the saffron mixture. Layer 2/3 of the rice and yogurt mixture in the bottom of the pan. Line the edges of the pan with the sweet potatoes.
- Layer the chicken on top of the mixture. Spoon on the rest of the yogurt mixture. Spread it as evenly as possible. Add the remaining rice. Flatten the rice with the back of a spoon. Combine three tablespoons of chicken stock with the remaining saffron mixture. Drizzle over the top of the rice layer.
- Cook covered on medium heat until it begins to steam. Reduce temperature to low and cook for one hour. Cool, then place a large plate over the top of the pan. Carefully invert the pan. Garnish as desired. Top with a dollop of Greek peach on the bottom yogurt and sweet mango chutney.
SWEET POTATO MOCHI
Ma Tuan is also called Ma Yuan, or Ma ball. Hainan people call it "zhenbao", and Guangxi people call it "youdui". The skin of the dough I made today is not only glutinous rice flour, but also sweet potato mash, which makes the skin more golden, sweeter, softer, and healthier. It is a fine preparation of coarse grains. Outer material: 600 grams of rice noodles, 400 grams of mashed sweet potatoes, white sesame filling: 160 grams of white sesame, 40 grams of cake powder, 60 grams of sugar, 60 grams of oil Surface decoration: appropriate amount of white sesame
Provided by Norwegian Red Food
Time 30m
Yield 2
Number Of Ingredients 4
Steps:
- First boil the sweet potatoes. I cook the whole sweet potatoes in a rice porridge pot, which saves the process of steaming the sweet potatoes separately.
- Remove the soft boiled sweet potatoes and press them into puree.
- While hot, add glutinous rice flour and form a soft dough. Note: This is my sweet potato boiled in a rice porridge pot, so the moisture content is relatively large, so there is no need to add water.
- Divide the mixed dough into several small portions, take one portion and knead it into a ball, and pack the white sesame filling into the nest.
- Rub round.
- Glue the white sesame seeds.
- Pour half of the oil in the pot, warm the oil, add the sesame ball, keep it on a medium-to-low heat, and keep turning in the middle. When the sesame ball slowly floats, press it to form a hollow. Fry into golden brown and get out of the pan.
SWEET POTATO KRISPIES CASSEROLE
A wonderful sweet potato dish with a browned crunchy praline like topping. Use canned sweet potatoes to make it easy.
Provided by Marie
Categories Yam/Sweet Potato
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Combine all sweet potatoes ingredients and spoon into 9x13 baking pan or casserole.
- Mix all ingredients for topping and spoon over casserole.
- Bake casserole at 400° for 30 minutes .
Nutrition Facts : Calories 430.4, Fat 23.1, SaturatedFat 10.8, Cholesterol 76.9, Sodium 197.6, Carbohydrate 54.8, Fiber 3, Sugar 39.9, Protein 3.7
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From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 12
- Preheat the oven to 350° and line a large rimmed baking sheet with foil. Prick each potato all over with a fork and transfer to the baking sheet. Bake the potatoes until tender, about 1 hour; turn the potatoes over halfway through baking. Let cool slightly.
- Meanwhile, lightly coat a large rimmed baking sheet and 2 large spoons with nonstick cooking spray. Lightly coat a large heatproof bowl with nonstick cooking spray and put the Rice Krispies in it. In a small bowl, mix the baking soda with the 1/4 teaspoon of salt and 1/8 teaspoon of cayenne. In a medium saucepan, combine the sugar with 1/2 tablespoon of the butter and 1/4 cup of water and bring to a boil, stirring until the sugar dissolves. Boil over moderately high heat, swirling the pan occasionally, until a golden caramel forms, about 7 minutes. Remove from the heat and stir in the baking soda mixture; the caramel will foam. Immediately drizzle all of the hot caramel over the cereal and, using the 2 greased spoons, quickly toss to coat. Spread the topping on the prepared baking sheet in an even layer and let cool completely, then break into pieces.
- Scoop the sweet-potato flesh into a food processor. Add the remaining 6 tablespoons of butter and the cream, orange zest and a generous pinch of cayenne and puree until smooth. Season with salt and black pepper. Transfer the sweet potatoes to a serving bowl and dollop with additional butter. Serve, passing the crispy rice topping at the table.
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- Dark Chocolate Chipotle Sweet Potato Fudge. I was blown away by this recipe! Not only is it dairy-free, but it’s also oil-free and yet, incredibly creamy and chewy.
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- Peel and cube the sweet potatoes then place in a mixing bowl. Add the oil and spices then toss to coat the sweet potatoes.
- Transfer to a greased sheet pan and place in a preheated oven. Bake for 30-45 minutes or until the sweet potatoes are cooked and starting to caramelize.
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- Take a ripe avocado. Cut them in half and turn it with your hands around the seed. Spoon the soft avocado flesh into a small bowl. Mash it with your fork.
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5/5 (1)Total Time 25 minsCategory Side DishCalories 195 per serving
- Heat a large nonstick skillet over medium heat, and add the olive oil or butter, sweet potato, salt, and black pepper.
- Cook for 20-25 minutes, stirring every few minutes, until the sweet potato shrinks down considerably and starts to become golden and caramelized on the edges. If the sweet potato starts to look dry, add one tablespoon more oil.
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From kitchenkonfidence.com
5/5 (1)Estimated Reading Time 4 minsServings 12Published 2014-11-13
- Preheat an oven to 400°F. Place sweet potatoes and yams on a foil-lined baking sheet. Melt 2 tablespoons of butter in the microwave, and drizzle over the potatoes and yams.
- While the potatoes and yams are cooking, make the topping. Lightly spray 1 large baking sheet, 2 large spoons and 1 large mixing bowl with non-stick spray.
- In a medium saucepan set over medium-high heat, combine sugar, 1/2 tablespoon butter and 1/4 cup water. Clamp on a lid, bring to a boil, and cook for 7 minutes (the lid keeps sugar crystals from forming).
- Take the skins off the sweet potatoes and yams, and discard. Transfer the flesh to a stand mixer fitted with the paddle attachment (you can also hand mash or use a hand mixer here).
- To serve, transfer mashed potatoes to a large bowl. Place topping in a smaller bowl, and set beside the potatoes. Let guests mix the two individually.
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- Remove the lid, add the rice, garlic, and ginger, and continue to cook, stirring occasionally, until the rice is warmed through and starts to crisp up a bit, about 5 minutes.
- Turn off the heat, add the egg and soy sauce, and cook, stirring frequently, until the egg is set, about 1 minute. Transfer immediately to a bowl (or bowls), top with hot sauce and sliced scallions, and serve.
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Reviews 31Servings 4Cuisine AmericanCategory Side Dish
- Place spiralized sweet potatoes in a food processor and pulse for five seconds. If using a knife instead of processor, chop spiralized potatoes until they resemble large grains of rice
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- Cook, stirring frequently for 8 minutes or so. Turn heat down if needed. "Rice" should be cooked but a little crispy so it has a 'bite'
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