4 large sweet potatoes
1/4 c water
2 T brown sugar
2 T honey
1 T extra virgin olive oil
Peel and chop sweet potatoes. Toss with a mixture of water, brown sugar, honey and olive oil. Arrange on a baking sheet. Cover with foil and bake at 375 F for 45 minutes. Remove the foil and bake another 15 minutes until the glaze is thick and the potatoes are tender.
Showing posts with label sweet potatoes. Show all posts
Showing posts with label sweet potatoes. Show all posts
Roasted Sweet Potato Cider Salad
2 large sweet potatoes, peeled, quartered lengthwise
1 T plus 1 t extra virgin olive oil, divided
2 T scallions, finely diced
3 T apple cider vinegar
1/8 t salt
Preheat oven to 400 degrees. Place sweet potatoes in large baking dish, drizzle with 1 T oil, and toss potatoes until evenly coated. Cover pan with foil and bake 20 minutes. Uncover pan, turn potatoes and bake uncovered until tender and golden brown, about 15-20 minutes. Cool potatoes and chop into bite-size pieces. Transfer to serving bowl.
Whisk vinegar with remaining teaspoon of oil and salt. Pour over potatoes, add scallions, and stir gently until well combined.
1 T plus 1 t extra virgin olive oil, divided
2 T scallions, finely diced
3 T apple cider vinegar
1/8 t salt
Preheat oven to 400 degrees. Place sweet potatoes in large baking dish, drizzle with 1 T oil, and toss potatoes until evenly coated. Cover pan with foil and bake 20 minutes. Uncover pan, turn potatoes and bake uncovered until tender and golden brown, about 15-20 minutes. Cool potatoes and chop into bite-size pieces. Transfer to serving bowl.
Whisk vinegar with remaining teaspoon of oil and salt. Pour over potatoes, add scallions, and stir gently until well combined.
Candied Sweet Potatoes
2 T extra virgin olive oil
3 large sweet potatoes, peeled and cut into 1/4 slices
1 c water
1/2 c backed brown sugar or brown Splenda
Dash salt
Heat the oil in a well-seasoned large cast iron skillet over medium low heat. Add the sweet potatoes. Stir totether the water, sugar, and salt, and pour over potatoes. Cover and cook for about 20 minutes without stirring. Turn the potatoes over, cover and cook for about 15 minutes more, turning occasionally to coat each piece with syrup and taking care that the potatoes caramelize evenly. Continue to cook and turn potatoes in this manner until they are fork tender. Transfer to serving platter immediately.
3 large sweet potatoes, peeled and cut into 1/4 slices
1 c water
1/2 c backed brown sugar or brown Splenda
Dash salt
Heat the oil in a well-seasoned large cast iron skillet over medium low heat. Add the sweet potatoes. Stir totether the water, sugar, and salt, and pour over potatoes. Cover and cook for about 20 minutes without stirring. Turn the potatoes over, cover and cook for about 15 minutes more, turning occasionally to coat each piece with syrup and taking care that the potatoes caramelize evenly. Continue to cook and turn potatoes in this manner until they are fork tender. Transfer to serving platter immediately.
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