exclude from homepage

Looking for a roasted sweet potatoes recipe that comes out great every time? Here’s the best (and easiest) way to make sweet potatoes in 45 minutes!

Roasted Sweet Potatoes Recipe

sweet potatoes, peeled,

olive oil

salt

black pepper

Editor’s note: This recipe was originally published on November 12, 2015.
We could never get tired of this roasted sweet potatoes recipe. Sweet potatoes are incredibly versatile as a side dish for whatever protein you’re serving, or as an add-on to salads so you stay satisfied for longer. What’s more, they’re easy to prepare and knock out of the park when you follow this straightforward recipe. Cutting the sweet potatoes into large pieces before roasting cuts down on cook time while also allowing each piece to caramelize but stay creamy on the inside. You can stick with salt and pepper, but this method is a blank slate for adding other flavors, too. Try tossing 2 tsp. ground spices such as cumin or coriander, or blend such as za’atar, berbere, or chili powder with the potatoes along with salt and pepper before sliding them into the oven.
One word of caution: The natural sugars in sweet potatoes mean they can brown very quickly depending on your oven setup, so keep an eye out and toss them occasionally to make sure they don’t burn. Bake them this way once and roasted sweet potatoes are sure to become a staple on your table.

Bon Appétit

Preheat oven to 450°. Toss potatoes, oil, salt, and pepper on a rimmed baking sheet.

Roast, tossing occasionally, until tender and browned, 35–45 minutes.

Raisins in your pesto?!? We promise that they deliver the right amount of sweetness to complement the lamb.

Lamb Meatballs with Raisin Pesto

panko (Japanese breadcrumbs)

cumin

¼ tsp. crushed red pepper flakes

turmeric

kosher salt,

garlic cloves, divided

lb. ground lamb

mint leaves

golden raisins

Plain whole-milk Greek yogurt (for serving)

Loving meatballs has never been this rewarding. They’re gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not really. We use ground lamb, which is naturally fatty and can be baked without sacrificing juiciness or a charred crust.

Place a rack in upper third of oven; preheat to 425°. Combine egg, panko, cumin, red pepper flakes, turmeric, finely chopped parsley, 2 Tbsp. oil, and 1½ tsp. salt in a large bowl. Finely grate 1 garlic clove into bowl. Add lamb and mix with your hands until evenly distributed.

Gently roll lamb mixture into 1½"-diameter balls (about the size of a golf ball; you should have about 20). Place on a rimmed baking sheet, spacing evenly apart. Bake meatballs until browned and cooked through, 8–10 minutes.

Meanwhile, purée mint, raisins, parsley leaves with tender stems, remaining garlic clove, remaining ½ cup oil, and a big pinch of salt in a blender until smooth. Taste pesto; season with more salt if needed.

Spread yogurt over plates and divide pesto and meatballs on top.

Do Ahead: Pesto can be made 2 days ahead; cover and chill. Meatballs can be formed 2 months ahead; freeze on baking sheet until firm, about 2 hours, then transfer to a freezer bag and keep frozen.
Read More: The 29 New Essential Recipes from the Bon Appétit Test Kitchen

This classic tuna salad recipe has all the essentials for turning canned tuna into something truly compelling. 

Classic Tuna Salad

red onion, finely chopped

celery stalk, finely chopped

mayonnaise

Tbsp. parsley

Tbsp. drained capers, finely chopped

lemon juice

Dijon mustard

hot sauce (optional)

Kosher salt, freshly ground pepper

Bread greens

Editor’s note: This recipe was originally published on June 30, 2015 and was updated by Samar Lazzari in December 2020.
This classic tuna salad recipe doesn’t try to fix what isn’t broken. It has all the essentials for turning canned tuna (preferably oil-packed and salted) into something truly compelling. Just-enough mayo, capers, and lemon for brightness, celery and onion for crunch, and mustard and (optional) hot sauce for a little extra flavor intrigue. Feel free to sub Greek yogurt for mayo, or pickle relish instead of capers.

Using a fork, mix onion, celery, mayonnaise, parsley, capers, lemon juice, mustard, and hot sauce (if using) in a medium bowl. Season with salt and pepper.

Mix in tuna, breaking up any large pieces, until well combined. Taste and season with more salt and pepper if needed. Serve on toast or salad.
Do ahead: Tuna salad can be made 3 days ahead. Cover and chill.

For this classic chicken pot pie recipe, let your supermarket do the heavy lifting. Store-bought rotisserie chicken, puff pastry, and a simple gravy all come together to create something that tastes truly homemade.

Classic Chicken Pot Pie

unsalted butter

shallot,

thyme

all-purpose flour,

chicken broth

heavy cream or whole milk

carrots

pearl onions, thawed

peas,

hot sauce

Worcestershire sauce

white wine vinegar

puff pastry

egg,

Don’t fall into the trap of thinking this chicken pot pie recipe is too much work. In fact, your supermarket is going to do most of the heavy lifting, not that anyone else needs to know that. Store-bought rotisserie chicken, puff pastry (or pie dough), and a simple gravy spiked with flavorful condiments like hot sauce and Worcestershire sauce all come together to create something that tastes truly homemade.
Editor’s note: This recipe was originally published on January 14, 2014.

Preheat oven to 400°. Heat butter in a large skillet over medium heat. Add shallot and thyme and cook, stirring often, until shallot is translucent and golden, about 4 minutes. Add ½ cup flour and cook, whisking constantly, until mixture is pale golden and smells like popcorn, about 5 minutes.

Whisk in broth ½-cupful at a time, incorporating completely before adding more. Whisk in cream; season with salt and pepper. Bring mixture to a boil, reduce heat, and simmer, whisking occasionally, until thick enough to coat a spoon, about 3 minutes. Reduce heat as needed to maintain a simmer and add carrots; cook until nearly tender, about 5 minutes.

Mix in chicken, pearl onions, and peas, then add hot sauce, Worcestershire sauce, and vinegar and season with salt and pepper.

Transfer mixture to a shallow 2-qt. baking dish. Unfold pastry and gently roll out on a lightly floured work surface just to smooth any creases and make large enough to fit over dish, if needed. Drape over baking dish and trim pastry so it is slightly larger than the dish if using puff pastry (you want a little overhang), or crimp dough around edge of dish if using pie dough. Brush with egg and make 2 or 3 slits in the pastry with a sharp knife.

Place baking dish on a rimmed baking sheet (to catch any filling that may drip over) and bake until puff pastry is golden brown and filling is bubbling through slits in pastry, 20–30 minutes. Reduce oven temperature to 350° and continue to bake until crust is deep golden brown and cooked through, 30–35 minutes longer. Let sit 10 minutes before serving.

Top 4 exclude from homepage recipes from across the web

The most viewed exclude from homepage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Roasted Sweet Potatoes Recipe

Lamb Meatballs with Raisin Pesto

Classic Tuna Salad

Classic Chicken Pot Pie

Top 4 exclude from homepage recipes from across the web

The most viewed exclude from homepage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Sweet Potatoes Recipe

Lamb Meatballs with Raisin Pesto

Classic Tuna Salad

Classic Chicken Pot Pie

The most viewed exclude from homepage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine