Sweet Potato Rosemary Frittata Food

ROSEMARY SWEET POTATO FRIES

Steps:

• Preheat oven to 425°. In a large resealable plastic bag, combine the first six ingredients. Add sweet potatoes; shake to coat., Arrange in a single layer on two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, 30-35 minutes or until tender and lightly browned, turning occasionally.

ROSEMARY ROASTED SWEET POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200ºC).
• Slice the top and bottom off of the sweet potatoes, and slice potatoes in half crosswise. Rest each half on the broader end, then slice 3 times vertically and horizontally. Turn the potatoes on their side and make 4 or five more slices, to form cubes.
• Transfer the sweet potatoes to a baking sheet, then add the oil, rosemary, salt, and pepper. Toss to coat evenly.
• Bake for 35-40 minutes, until the sweet potatoes are tender and starting to brown around the edges.
• Let cool for 5 minutes. Garnish with chopped parsley before serving.
• Enjoy!

ROSEMARY SWEET POTATO QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Poke holes into each sweet potato using a fork and place in a microwave-safe dish. Add enough water to fill dish about 1/2-inch deep. Cook sweet potatoes in the microwave until tender, about 12 minutes. Transfer sweet potatoes to a work surface until cool enough to handle.
• Heat oil in a skillet over medium heat; cook and stir onion and rosemary until onions are softened, 12 to 15 minutes. Remove and discard rosemary sprigs. Stir brown sugar into onions; cook and stir until onions are browned and caramelized, 3 to 4 minutes. Stir mustard into caramelized onions and remove skillet from heat.
• Slice sweet potatoes into 1/4- to 1/2-inch rounds.
• Press each pie crust into a 9-inch pie dish. Line both crusts with caramelized onions and top with 1/2 of the sweet potatoes. Sprinkle 1/2 of the goat cheese and 1/2 of the Monterey Jack cheese over sweet potato layer. Spread the remaining 1/2 of the sweet potatoes over the cheese layer and top with remaining goat cheese and Monterey Jack cheese.
• Beat eggs, milk, and Italian seasoning together in a bowl and pour over each filled pie crust until evenly filling out all the spaces around the sweet potatoes and cheeses.
• Bake in the preheated oven until quiches are set in the middle, about 40 minutes.

ROSEMARY POTATO FRITTATA

Steps:

• In a covered 6- to 7-inch nonstick skillet with flared sides, cook potatoes and onion in a small amount of boiling water for 7 minutes. Add sweet pepper. Cook, covered, for 3 to 5 minutes more or until vegetables are tender. Drain in a colander.
• Meanwhile, in a small bowl, whisk together egg, 1/2 teaspoon rosemary, salt, and pepper. Set aside.
• Wipe out skillet; lightly coat with cooking spray. Return vegetables to skillet. Pour egg mixture over vegetables. Cook over medium heat, without stirring, about 1 minute or until egg mixture begins to set. Run a spatula around the edge, lifting mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg is almost set but still glossy and moist.
• Remove skillet from heat. Sprinkle with cheese. Let stand, covered, for 3 to 4 minutes or until top is set and cheese is melted.
• To serve, cut frittata into wedges. If desired, top each servings with fresh rosemary.

SWEET POTATO & ROSEMARY FRITTATA

Steps:

• Preheat oven to 180c.
• Line 18cm x 28cm tin with silicone paper.
• Bring a saucepan of water to boil over medium-high heat.
• Add sweet potato & cook for 5 minutes.
• Drain & set aside.
• Then spray a non stick frypan with olive oil spray & heat on medium-high heat.
• Add capsicum to pan & cook for 3 minutes - stirring occassionally.
• Add garlic to capsicum & cook for an additional 1 minute.
• Remove from heat & set aside.
• In a bowl whisk the eggs, egg whites, 1/3 cup parmesan, rosemary salt and pepper.
• Pour into lined tin.
• top with the sweet potato capsicum mixture.
• Sprinkle with remaining parmesan cheese.
• Bake 20 minutes or until golden and cooked through.
• Cool in tin on rack.
• Slice & refrigerate in airtight container until picnic.

ROSEMARY POTATO FRITTATA

Steps:

• Heat oven to 450 degrees F.
• Heat the olive oil in medium heat-proof skillet over medium-low heat with the clove of crushed garlic. Let the garlic infuse the oil while you thinly slice the potatoes and onion; then remove the garlic. Add the potatoes and onions to the skillet and season with rosemary and salt and pepper, to taste. Raise the heat a little and cook for 6 to 7 minutes. Turn the potato/onion mixture over and cook for 5 minutes more. In a large bowl, whisk the eggs and milk together. Add the egg mixture to the skillet and move them around and under the potatoes to settle them. Transfer the skillet to the oven and bake until golden on top, about 10 to 12 minutes. Scatter the cheese on top, turn the oven off and let sit for another couple of minutes. Remove from the oven and serve.

ROASTED ROSEMARY SWEET POTATOES

Steps:

• Preheat oven to 425°. Place all ingredients in a large bowl; toss to coat. Line a 15x10x1-in. baking pan with foil; grease foil. Place sweet potatoes in a single layer in prepared pan. Bake, covered, for 20 minutes. Uncover and bake until golden brown, 10-12 minutes longer, turning once.

CREAMY SWEET POTATO AND ROSEMARY SOUP

Steps:

• Melt butter and olive oil together in an 8-quart stockpot over medium-high heat. Add shallots and garlic. Season with salt and pepper and cook until soft, 3 to 4 minutes. Add sweet potatoes, chicken broth, and rosemary. Season with more salt and pepper.
• Bring mixture to a boil. Reduce heat and simmer until sweet potatoes are very tender, about 25 minutes.
• Turn off heat and remove rosemary stems. Using an immersion blender, blend mixture until smooth and thick. Whisk in mascarpone cheese until smooth. Season with salt and pepper. Keep soup warm over low heat until ready to serve.