CHEESY GARLIC SWEET POTATOES
Cheesy Garlic Sweet Potatoes are the perfect side dish OR snack! Mozzarella cheese and parmesan top these tender garlic butter smothered sweet potatoes!
Provided by Karina
Categories Side Dish
Time 40m
Number Of Ingredients 7
Steps:
- Heat oven to 220°C | 425°F. Brush the potatoes with the garlic butter and season each potato with salt and pepper. Arrange cut-side down on a lightly greased baking sheet until golden brown and the flesh is tender (about 20-30 minutes, depending on your oven).
- Remove them from the oven, flip them cut-side up (skin side down) and top with the mozzarella, parmesan and parsley.
- Change oven settings to broil on low or medium heat and broil until the cheese is golden and melted (about 2 minutes). Sprinkle with more salt and pepper, if desired. Serve warm.
Nutrition Facts : Calories 162 kcal, Carbohydrate 13 g, Protein 5 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 252 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SWEET POTATOES WITH TAHINI BUTTER
Carla Lalli Music, a food writer and editor, is vehemently opposed to roasting sweet potatoes. "I don't understand why people are constantly roasting them," she says. "Roasting just makes them more fibrous and leathery, and they never, ever really get crispy." Instead, she posits that steaming performs a kind of alchemy on sweet potatoes that roasting never does - the moist heat fluffs them into absorbent clouds. And to make up for the inherent blandness of the cooking method, she slathers them with a rich tahini butter spiked with soy sauce, which immediately melts into a mouth-smacking sauce. Her simple recipe ends with a shower of golden sesame seeds and a torrent of lime juice. Try it - every bite will surprise you with crunch, salt, umami and acidity to counterbalance the sweetness of the pillowy potatoes.
Provided by Samin Nosrat
Categories vegetables
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a few inches of water to a boil in a medium pot fitted with a steamer basket or footed colander. Place sweet potatoes in the steamer. Cover, reduce heat to medium and steam until potatoes are completely tender, 35 to 40 minutes. (Use a skewer or paring knife to check for doneness; the potatoes should be soft all the way through.)
- Meanwhile, in a small bowl, whisk butter, tahini, lime juice, soy sauce, sesame oil and garlic until smooth. It might seem as if the butter and liquids will never fully combine, but they will - just keep stirring! Taste, and adjust seasoning with salt, pepper and more lime juice as needed.
- Set a small pan over medium heat. Toast the sesame seeds, swirling the pan continuously, until seeds are golden. They'll give off some oil and start to clump together, so if needed, stir with a wooden spoon to keep them moving so that they toast evenly. They'll turn a nice deep-golden shade just as they dry off a bit, about 4 minutes. Transfer seeds to a small bowl to prevent them from overcooking.
- When the sweet potatoes are tender, use tongs to transfer them to a large plate or platter. When they are just cool enough to handle, split potatoes in half lengthwise, and season with flaky salt. Spread tahini butter generously onto the flesh, and top with sesame seeds. Serve immediately with lime wedges.
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- Meanwhile, scrub the potatoes clean and place on an aluminum foil or parchment paper-lined baking sheet. Prick potatoes with a knife to make some holes.
- Bake about 45 minutes to 1 hour or until tender when prodded all the way through the centre with a knife.Note: Cook time will vary, depending on the size of your potatoes. For the size I used, cook time was about 50 minutes.
- Carefully remove potatoes from the baking sheet and cut in half (lengthwise) when cool enough to handle. Serve with infused butter and garnish with other garnish ideas (if desired). Enjoy!
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