SWEET POTATO AND ARUGULA SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.
- Toss the sweet potatoes in a large bowl with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared baking sheet and bake for 20 minutes. Stir the potatoes and continue to bake until fork-tender, an additional 15 to 20 minutes. Let cool completely.
- In a large bowl, combine the cooled sweet potatoes, arugula and scallions. In a small bowl, whisk the mayonnaise with the lemon juice and Parmesan; season with salt and pepper. Just before serving, toss the dressing with the sweet potato and arugula mixture to coat.
SWEET-POTATO TOAST 4 WAYS
Swap toast for taters! Go gluten-free with roasted slices of sweet potato you can make ahead and reheat in the toaster oven. These toasts are nutrient-dense and you can make them even healthier with one of our sweet or savory toppings, all are packed with protein and beneficial fats.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In a large bowl, drizzle potatoes with oil and season with salt; toss to coat. Arrange in an even layer on a rimmed baking sheet and roast, flipping once, until tender and beginning to caramelize, about 30 minutes. Transfer to a wire rack; let cool completely. Toasts can be refrigerated in an airtight container up to 1 week.
SWEET POTATO TOAST WITH STEAK, ROASTED PEPPERS AND ARUGULA
Got leftover steak? Use it to top sweet potato toast! This charred, juicy and satisfying take works just as well for a low-key snack as it does for an elegant party bite.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 toasts
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F.
- Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
- Divide the peppers among the toasts, then top with the steak. In a small bowl, toss the arugula with a drizzle of olive oil and dash of hot sauce, then distribute over the steak. Season each toast with salt and a couple grinds of black pepper. Serve immediately.
Nutrition Facts : Calories 90, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 10 milligrams, Sodium 130 milligrams, Carbohydrate 10 grams, Fiber 1 grams, Protein 4 grams, Sugar 2 grams
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