Recipes for "sweet potatoes"

1. Preheat the oven to 425 degrees F.

2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, the lemon juice, lemon zest, harissa seasoning, honey, and a large pinch each of salt and pepper. Toss well to evenly coat the chicken. Add the sweet potatoes, onions, and chickpeas, and toss with the remaining 2 tablespoons olive oil, along with another pinch of salt and pepper. Arrange everything in an even layer. Add the lemon slices and then transfer to the oven. Roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked through and the potatoes are golden.

3. Meanwhile, combine the feta, olives, and a drizzle of olive oil in a bowl.

4. To serve, top the chicken with the feta, olives, and yogurt. Sprinkle with mint or cilantro. Enjoy!

Season the chicken thighs on both sides with kosher salt and pepper. Add chicken thighs skin-side down to a large, cold cast iron skillet. Place the skillet over medium heat and let the thighs cook, untouched, for 15 minutes, until the skin is deeply golden and crispy.

After the chicken thighs have cooked for 15 minutes, carefully flip them. Add the sweet potatoes, onion, apple cider, chicken stock, and fresh rosemary to the skillet. Stir gently to make sure ingredients are distributed evenly. The thighs should only be submerged halfway in the liquid so the skin stays crispy while baking.

Transfer the skillet to the oven and cook for 30 to 35 minutes, or until sweet potatoes are fork-tender and the chicken is cooked through. (It should reach at least 165 ̊F in the thickest part.) It’s very hard to overcook chicken thighs in this environment, so don’t worry if they register much hotter than that.

Divide the chicken thighs between four plates and add cooked rice or orzo to the side, which is great for soaking up the juices. Spoon sweet potatoes and onions on top.

Leftovers will keep in the fridge for 4 to 5 days. To reheat, microwave the thighs for about 90 seconds on high. To regain some of the crispiness, reheat the thighs in the oven until warmed through.

Pour lentils, broth, and sweet potatoes into a large pot. Bring to a boil and then simmer on low for 30-45 minutes, or until lentils and sweet potatoes are just barely done cooking. Add the turmeric, tomatoes and ginger to the pot and cook for another 10 minutes.

Heat the oil and butter in a large skillet. Add garlic, onions, and jalapenos. Saute for 2-3 minutes. Add the cabbage and cook for 10 minutes, or until cabbage is cooked through.

Add cabbage to lentil pot and stir in coconut milk. Top with cilantro.

1. Preheat the oven to 425° F.

2. On a large, rimmed baking sheet, toss the chicken with 2 tablespoons olive oil, harissa, curry powder, honey, and a pinch each of salt and pepper. Add the sweet potatoes, chickpeas, shallots, and garlic. Toss with 2 tablespoons olive oil, and season with salt and pepper. Arrange everything in an even layer, making sure not to overcrowd the pan. Add the butter and juiced lemons.

3. Bake for 30 to 40 minutes, tossing halfway through cooking until the chicken is cooked and the potatoes are tender.

4. Meanwhile, combine the olive oil, lemon juice, olives, mixed herbs, and pepperoncini.

5. Remove the charred lemon and garlic cloves from the baking sheet. Finely chop 1/2 the lemon, discarding any seeds. Chop the garlic. Add both to the olives. Season with salt and pepper.

6. Break the feta over the chicken, then add the olive mix. Drizzle with tahini and sesame seeds. ENJOY.

Gather all ingredients.

Bring a large pot of salted water to a boil. Add sweet potatoes, reduce the heat to medium-low, and simmer until tender, 20 to 30 minutes. Drain and transfer to a bowl.

Mash potatoes with a potato masher until mostly smooth.

Gradually stir in warm milk, a little at a time, until potatoes reach desired consistency.

Stir in butter and maple syrup until smooth and butter is melted.

Serve warm. Enjoy!

Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4 inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt.

Combine all of the dressing ingredients into a small bowl.

Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3 to 6 minutes for each side, depending on how hot your grill is.

Simply Recipes / Elise Bauer

Toss the sweet potatoes in a bowl with the dressing and serve hot.

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Gather all ingredients.

Peel and cut sweet potatoes into 1/4-inch-thick slices.

Melt butter in a heavy skillet over medium heat. Add potatoes.

Mix sugar, cinnamon, nutmeg, and salt in a bowl; pour over potatoes and stir until well-combined.

Cover the skillet, reduce heat to low, and cook, stirring occasionally, until potatoes are "candied" and tender, about 1 hour. The sauce will darken as it cooks.

Stir in vanilla just before serving. Serve hot.

Preheat the oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork.

Bake potatoes in the preheated oven until soft, about 1 hour. Remove from the oven and cool until potatoes can be handled, about 20 minutes.

While the potatoes are cooling, reduce the oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.

Heat oil in a small skillet over medium heat. Add shallots; cook and stir until softened and beginning to brown, about 10 minutes. Remove from the heat.

Scoop sweet potato flesh out of each half, leaving a thin amount of flesh with the skins; set skins aside. Place flesh into a blender or food processor and blend until smooth. Add ricotta, brown sugar, salt, pepper, and ginger; blend until smooth.

Transfer potato mixture to a bowl; stir in cooked shallots, Parmesan, and sage. Spoon into potato skins, and place onto the prepared baking sheet.

Bake until heated through, about 30 minutes.

Add the cold water, 1 teaspoon kosher salt, and lemon juice to the inner pot of the Instant Pot.

Simply Recipes / Alison Bickel

Place the metal trivet (or a metal steamer basket) in the bottom with the handles unfolded and set against the sides. Add the cubed sweet potatoes on top.

Simply Recipes / Alison Bickel

Place the lid on the Instant Pot and lock it in place. Ensure the valve is set to the sealed position.

Pressure cook on high pressure for 4 minutes. The Instant Pot will take about 10 minutes to get up to pressure before the cook time begins.

Simply Recipes / Alison Bickel

Once the cooking time is finished, carefully vent using a quick release. It may take up to 1 minute for the pressure to release.

Open the lid and use a fork to prick the potatoes and check for doneness. Check at least 2 potatoes on top and 2 potatoes in the center of the pot to confirm that all of the potatoes are sufficiently cooked.

They will be bright orange and soft enough to be mashed with a fork. If the potatoes are not completely cooked, seal the lid, close the vent, and pressure cook for 1 minute before testing again.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Once the sweet potatoes are cooked, use oven mitts to remove the inner pot. Remove the trivet and drain the potatoes. Discard the water in the pot.

If your potatoes are so tender that they fall apart, dump them into the liquid and remove the trivet. Add the butter, salt, and brown sugar and stir to mash and cook using the sauté setting until the desired texture has been reached.

Return the drained potatoes to the empty inner pot of the Instant Pot and add the unsalted butter, 3/4 teaspoon kosher salt (or to taste), and brown sugar. Mash with a potato masher until smooth. Serve warm.

The mashed sweet potatoes can be made 2 days in advance. After mashing the potatoes, let cool and refrigerate in an airtight container. Reheat over medium heat on the stovetop or in the microwave.

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Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Preheat the oven to 375 degrees. Toss the sweet potatoes with the vegetable oil, chili powder, cayenne, and salt and pepper. Place on a baking sheet and roast for 20 minutes, stirring gently every 5-10 minutes.

Increase the heat to 400 degrees and roast for another 5-10 minutes until the sweet potatoes are turning golden brown. Continue to stir the sweet potato pieces as needed to prevent over-browning. Remove from the oven and let cool slightly.

On a separate platter or directly on the baking sheet, drizzle the sweet potatoes with the sesame oil and tahini. Sprinkle with sesame seeds. Add a handful of cilantro leaves. Serve immediately.

1. Preheat oven to 425° F.

2. On a baking sheet, toss the sweet potatoes with 2 tablespoons of olive oil. Season with salt and black pepper. Bake for 10 minutes.

3. In a bowl, toss together 2 tablespoons of olive oil, the chicken, chipotle chili powder, paprika, onion powder, garlic powder, cumin, salt, and pepper.

4. Nestle the chicken around the potatoes. Sprinkle the sesame seeds over each piece of chicken. Bake for 25-30 minutes, until the chicken is cooked through.

5. To make the dressing. Combine all ingredients in a glass jar, whisking until smooth. In a salad bowl, combine the kale and herbs. Drizzle a few tablespoons of dressing over the kale and massage into the greens.

6. Remove the chicken from the oven. Add the greens, the avocado, and crumbled feta. Serve with additional dressing.

1. Preheat the oven to 350° F.

2. Butter a 9x13 inch casserole dish. In a large glass measuring cup, combine the cream, milk, cider, garlic, thyme, onion powder and cayenne. Season well with salt, and pepper. Mix in the Gruyere cheese.

3. Pour 1/3 of the milk mix into the bottom of the baking dish. Layer in 1/3 of the sweet potatoes. Add another 1/3 of the milk mix, then 1/3 of the potatoes. Add the remaining potatoes, then pour over the last of the remaining milk mix. Try to get the potatoes in an even layer.

4. Cover and bake 1 hour 45 minutes to 2 hours. Remove the top, sprinkle over the parmesan cheese and rosemary. Bake another 20 minutes, until the cheese is golden and melty. Serve the dish warm, topped with fresh thyme.

1. Preheat the oven to 425° F.

2. In a bowl, toss together the chicken with 2 tablespoons olive oil, the garlic, paprika, cumin, chili powder, chili flakes, and a pinch of salt.

3. On a large baking sheet, toss together the sweet potatoes with 2 tablespoons olive oil, seasoned salt, and a pinch of pepper. Bake 15 minutes. Push the potatoes to one side of the pan, arrange the chicken on the other side. Add the lemons. Bake another 15-25 minutes until the chicken is cooked and the potatoes are crispy.

4. Meanwhile, make the goddess sauce. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.

5. To serve, spread the goddess sauce into bowls. If using, spread in some hummus/tahini. Top with chicken, potatoes, cucumbers, and herbs. Serve with naan. Enjoy!

Pierce the sweet potatoes all over with the tines of a fork (this is to help release pressure as the potato cooks).

Put the potatoes on a foil-lined roasting pan or thick, rimmed baking sheet. Bake until the sweet potatoes are completely tender, about 50 minutes to an hour or more. Remove from oven and let sit until cool enough to touch.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Cut the sweet potatoes lengthwise and scoop out the insides into a large bowl.

Stir in the brown sugar, butter, lemon juice, orange peel, cinnamon, allspice, nutmeg, and salt.

Use an electric mixer (or by hand with strong arms) to beat the sweet potatoes until they are completely smooth.

Sprinkle with a little ground black pepper to taste. Then taste! (But don't eat them all, even though you will be tempted.)

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Place the sweet potato chunks in a large (5 quart) pot, cover with water. Add a tablespoon of salt to the water. Bring to a boil. Cook until tender, about 15 to 20 minutes.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Drain the cooked sweet potatoes and return them to the pot on the stove. Lower the heat to low.

Add the bourbon and the butter to the pot and stir. Add the brown sugar and vanilla extract and stir.

Mash with a potato masher until smooth. Add more salt, bourbon, butter, and brown sugar to taste.

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Simply Recipes / Elise Bauer

Place a light-colored baking sheet on the center rack of the preheated oven and let heat for 5 minutes.

Meanwhile, in a large bowl, whisk together the cornstarch, salt, paprika, and 2 1/2 tablespoons of the oil. Add the sweet potatoes and toss to coat fully.

Carefully remove the baking sheet from the oven. Working quickly, drizzle the pan with the remaining 1 tablespoon of oil and tilt the baking sheet to coat evenly. Pour the sweet potato mixture onto the preheated baking sheet and spread it into an even layer.

Roast until golden brown and crispy, turning with a spatula every 10 to 15 minutes, 30 to 40 minutes total. Remove from the oven and let cool on the baking sheet for 5 minutes, then serve immediately.

For maximum crispness, these potatoes are best eaten right away. They start to soften the longer they sit after roasting. You can refrigerate leftovers in an airtight container for up to 2 days and reheat in an air fryer at 350°F to get some of the crispiness back.

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Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or nonstick baking dish with olive oil, just enough to coat.

Wash and peel sweet potatoes; cut into medium pieces.

Place in the baking dish and stir to coat with olive oil. Sprinkle with oregano, salt, and pepper.

Bake in the preheated oven until soft and fork-tender, about 45 minutes to 1 hour.

Enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Place a steamer basket in a large pot and bring 2 inches of water to a boil. Place whole sweet potatoes in the steamer basket and cover. Cook until easily pierced with a fork, about 30 minutes. Drain and cool.

Peel and slice sweet potatoes into rounds; place in a 9x13-inch baking dish.

Melt brown sugar, butter, water, and salt in a saucepan over medium heat until bubbly and sugar dissolves; pour over potatoes.

Bake in the preheated oven until caramelized, about 1 hour, basting occasionally with the brown sugar sauce.

Boil cut-up sweet potatoes until tender, about 10 minutes.

Melt butter and brown sugar together in a frying pan until bubbly. Add orange juice and stir until smooth. Add the sweet potatoes and cook slowly, turning occasionally until caramelized, about 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper.

Mix olive oil, honey, rosemary, salt, and black pepper together in a large bowl, and stir sweet potato cubes in the mixture to coat. Remove sweet potato cubes with a slotted spoon, and arrange them in a single layer on the prepared baking sheet.

Bake in the preheated oven until tender, about 45 minutes. Turn the oven heat up to 450 degrees F (230 degrees C) and bake until browned, another 15 minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Place sweet potatoes into a large mixing bowl; drizzle with olive oil. Season with paprika, brown sugar, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper; toss until potatoes are evenly coated. Spread onto a baking sheet.

Bake in the preheated oven for 15 minutes, then turn potatoes over with a spatula. Continue baking until potatoes are golden and tender, 10 to 15 minutes more.

Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil. Cook 15 minutes, or until tender but firm. Drain and set aside.

In a large skillet over low heat, melt butter. Stir in brown sugar, brandy, and salt. Add sweet potatoes and stir to coat. Cook, stirring gently until sweet potatoes are heated through and thoroughly glazed.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.

Combine sweet potatoes, eggs, white sugar, heavy cream, and vanilla extract in a bowl; transfer to the prepared dish.

Combine pecans, brown sugar, flour, and butter; mix until crumbly. Sprinkle over sweet potato mixture.

Bake in the preheated oven for 30 minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Toss sweet potato chunks, olive oil, salt, and black pepper in a bowl; spread onto a large rimmed baking sheet.

Roast in the preheated oven until browned and tender, about 40 minutes, stirring halfway.

Cook bacon in a large skillet over medium heat until crisp and brown, about 10 minutes; transfer bacon to a bowl, leaving drippings in the skillet. Add onions to the skillet; cook and stir until browned, about 10 minutes. Reduce heat to low. Continue cooking and stirring until onions are very soft, brown, and sweet, 10 to 15 minutes more; transfer to bowl with bacon. Set aside.

Pour maple syrup and thyme into the hot skillet; bring to a rolling boil. Boil until reduced by half, 3 to 4 minutes. Add sweet potatoes and bacon mixture to the skillet; stir to coat with maple glaze. Transfer to a serving dish.

Bring a large pot of water to a boil. Add sweet potatoes, and boil for about 4 minutes. Remove from water, and cut into 1/2-inch slices.

Melt butter in a large frying pan over medium heat. Stir in brown sugar until dissolved, adding more butter if necessary. Add sweet potatoes, and fry until golden brown and fork tender, turning occasionally. Serve hot.

Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes, and set aside.

Sprinkle chicken tenders with steak seasoning; heat the oil in a large skillet over medium heat, and cook the chicken tenders until the meat is lightly browned and no longer pink inside, 5 to 8 minutes per side. Remove the chicken, and set aside. Stir the maple syrup into the skillet, scraping up and dissolving any browned flavor bits from the skillet. Bring to a boil, simmer for 2 minutes, and stir in the green onions.

To serve, place the mashed sweet potatoes onto a serving platter, top with the chicken tenders, and pour the maple sauce over the chicken.

Place sweet potatoes in a medium saucepan, cover with water, and bring to a boil. Reduce heat to medium; simmer until tender, about 20 minutes. Drain. Transfer to a large bowl; set aside.

Melt butter in a small saucepan over low heat. Stir in sugar, cinnamon, and allspice. Add apple slices, cover, and simmer until apples are tender, about 5 minutes.

Stir apple mixture and milk into sweet potatoes; beat using an electric mixer or a fork until potatoes are mashed.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Place sweet potatoes in a 6x10-inch shallow baking dish. Drizzle with orange juice and set aside.

Mix together flour, sugar, cinnamon, and salt in a medium bowl until combined. Cut in margarine with 2 knives or a pastry blender until mixture resembles coarse crumbs; sprinkle evenly over sweet potatoes.

Bake in the preheated oven for 30 minutes.

Remove casserole from the oven and turn on the broiler. Sprinkle marshmallows evenly over the top of casserole. Cook under the broiler until marshmallows are puffed and golden brown.

Preheat the oven to 400 degrees F (200 degrees C).

Toss sweet potatoes, honey, ginger, oil, cardamom, and pepper together in a large bowl. Transfer to a large cast iron skillet.

Bake in the preheated oven until sweet potatoes are tender and caramelized, about 40 minutes, stirring halfway through.

1. Preheat the oven to 425 degrees F. On a rimmed baking sheet, combine the sweet potatoes, 2 tablespoons olive oil, and a pinch of salt. Arrange the potatoes cut side down. Transfer to the oven and roast for 25 minutes, until for tender. Flip the potatoes over, drizzle on the honey and 2 tablespoons melted butter. Season with red pepper flakes. Return to the oven and roast until the potatoes are caramelized, about 10-15 additional minutes. Spoon the butter over the potatoes and zest the lime over each potato.

2. Meanwhile, make the rice. Combine 1 cup of the rice with the yogurt.

3. Melt together the remaining 2 tablespoons butter and 2 tablespoons oil in a 10-inch skillet set over medium heat. When the butter melts, add the yogurt coated rice and level it out with the back of your spoon. Pile the remaining rice into the pan. Cook the rice over medium heat, until you start to see a golden crust begin to form at the sides of the pan, about 15 minutes. Run a spatula along the edges of the pan to release the rice. Carefully flip the rice onto a plate.

4. To make the sauce. Combine all ingredients and 1/4 cup water in a blender and blend until completely smooth. If needed, add water to thin the sauce to a drizzling consistency.

5. To serve, divide the rice between bowls. Add the sweet potatoes, eggs, cucumbers, and additional herbs, if desired. Drizzle each bowl with herby green sauce and sprinkle with sesame seeds. Enjoy!

1. Preheat the oven to 425 degrees F. On a rimmed baking sheet, combine the sweet potatoes, 2 tablespoons olive oil, honey, crushed red pepper flakes, and a pinch each of salt and pepper. Arrange in an even layer. Transfer to the oven and roast for 25-30 minutes, tossing halfway through cooking, until the potatoes are caramelized. During the last 5 minutes of cooking, add the greens to the sheet pan and toss with 1 tablespoon olive oil and a pinch each of salt and pepper. Cook until wilted.

2. Meanwhile, bring a large pot of water to a boil. Cook the noodles according to package directions.

3. Combine in a food processor the tahini, soy sauce, sesame oil, honey, chili paste, ginger, garlic, and 1/4 cup water. Pulse until combined and smooth, adding additional water as needed to thin the sauce. Pour the sauce over the hot noodles. Add the lime juice, basil, and cilantro, tossing to combine.

4. Divide the noodles between bowls. Top with sweet potatoes and greens. Sprinkle on sesame seeds and finish with cucumbers. Enjoy warm or at room temp.

1. Preheat the oven to 425 degrees F. On a rimmed baking sheet, toss the sweet potatoes with 1 tablespoon oil, salt, and pepper. Transfer to the oven and roast for 20 minutes.

2. To make the Gochujang sauce. In a glass jar, combine the soy sauce, Gochujang, honey, ginger, garlic, 1 tablespoon oil, and the sesame seeds.

3. Add the chicken to a bowl and toss with half of the Gochujang sauce. Remove the potatoes from the oven and slide them to 1 side of the pan. Add the chicken and any sauce left in the bowl to the other side. Return to the oven and continue roasting another 15 minutes, until the chicken is cooked through. During the last 2-3 minutes of cooking, switch the oven to broil and broil until the chicken chars on the edges and the sauce sticks to the chicken. Watch closely, the broiler can burn food fast.

3. Meanwhile, combine 2-3 tablespoons of the remaining Gochujang sauce with the yogurt. Season with salt. This is the "yum yum" sauce. Reserve any remaining Gochujang sauce for serving.

5. In a bowl, toss the kale with 1 tablespoon oil, the lime juice, and a pinch of salt. Toss in the cilantro.

6. To serve, divide the rice between bowls. Top with chicken, potatoes, kale, and avocado. Add additional toppings as desired. Serve drizzled with the "Yum Yum" sauce.

1. Prepare as directed above through step 5.

2. Divide the rice among 4-6 storage containers and arrange the chicken, sweet potatoes, and kale on top. Add desired toppings. Store the "Yum Yum sauce" and avocado separately and add just before serving.

3. Alternately, you can store the rice, chicken, and veggies in separate containers and assemble when ready. Food will keep in the fridge for up to 4-5 days.

4. Before serving, warm each bowl, if desired, and top with "Yum Yum sauce and avocado.

Line a rimmed baking sheet with parchment paper.

Set the halved sweet potatoes on the baking sheet with cut sides down. Prick each half in several places with the tip of a paring knife.

Line a frozen pie shell with non-stick foil and fill with dry beans or pie weights.

Bake both the pie shell and the potatoes side by side for 45 to 50 minutes, rotating halfway through baking. The potatoes are finished baking when you insert the tip of a paring knife and they are soft. Remove from the oven and let cool on the baking sheet for about 10 minutes, or until they are cool enough to handle.

Remove the pie shell from the oven to cool on a baking rack. Lift the foil filled with beans out of the pie shell. Let the beans cool and save them for the next time you bake a pie. The crust should look golden. If not, return it to the oven to bake, without the foil, for 4 to 5 minutes longer.

While the potatoes are still warm but cool enough to handle, use your fingers to peel off the skins. Discard the skins and transfer the potatoes to a large bowl.

Mash the potatoes using a fork or potato masher. The potatoes should look like slightly mashed potatoes with a few small pea-sized lumps.

Briefly whisk the potatoes. Add the eggs, one at a time, whisking until each is incorporated. Whisk in the brown sugar, cinnamon, ginger, nutmeg, salt, and melted butter. Finally, whisk in the half-and-half.

Set the pie pan on a baking sheet and pour in the filling. Bake for 45 to 55 minutes, or until the edges of the filling puff slightly and a toothpick inserted into the center comes out clean. If the pie crust starts to brown before the filling is done, cover the edges with strips of aluminum foil or a pie shield to prevent burning.

Set the pie on a rack to cool. Serve at room temperature with whipped cream, if you like.

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