roasted sweet potato

Recipe video above. The familiar sweetness of sweet potato gets a boost of savoury by cooking them fondant style: Roasting in stock, long and slow, so the inside turns meltingly creamy and the outsides caramelise. And if that&#039;s not enough (and it really is - you can serve it just like that) you&#039;ve got the option to douse with a Maple Butter Pecan Sauce which elevates it to &quot;wow&quot;!Is it sweet? Yes. But it&#039;s counter-balanced by the infusion of savoury in the potato flesh and the nuts. If you prefer some tartness instead, use the Honey Lemon Sauce in this sweet potato salad recipe instead (switch honey with maple!)

Fondant Slow-Roasted Sweet Potatoes - With Maple Butter Pecans

grams/ 1 1/2 tbsp butter (, unsalted, melted (Note 2))

olive oil ((Note 2))

tsp salt (, kosher/cooking (1/2 tsp table salt))

tsp black pepper

chicken stock

garlic (, finely minced)

maple syrup ((pure, Note 3))

grams/ 2 tbsp butter (, unsalted)

pecans (, chopped (Note 4))

cinnamon

salt

thyme leaves ((highly recommended))

Fondant Slow-Roasted Sweet Potatoes - with Maple Butter Pecans

Preheat oven to 240°C/465°F (220°C fan).

Cut the potatoes into 3cm / 1.2" discs.

Place the potatoes in a large roasting pan or baking sheet with tallish sides (we&#039;re adding liquid later).

Drizzle with butter and oil, sprinkle with half the salt and pepper. Squidge around, turn potatoes, sprinkle with remaining salt and pepper.

Roast: Place in the oven and roast for 20 minutes.

Turn, continue roasting: Carefully turn potatoes, then roast for a further 15 minutes.

Baste, add stock: Spoon the butter/oil collecting in the pan over the potatoes. Then carefully pour the stock in around the potatoes, and scatter the garlic into the liquid.

Roast to absorb stock: Return to the oven, and roast for a further 15 to 20 minutes or until most of the liquid has been absorbed/evaporated. The exact time depends on the height of pan walls / how heavy-based your pan is etc.

Assemble &amp; serve: Transfer potatoes to serving platter, scraping up some of the pan juices as you go (Note 5), and piling them high on the plate. Pour over Maple Butter Pecan Sauce and sprinkle with fresh thyme leaves just before serving. Serve warm - or at room temperature!

Fondant Potatoes:

Place pecans in a saucepan or small skillet over medium high heat. Stir for 30 seconds until you can smell the pecans. Add remaining ingredients, then once the butter melts and it starts bubbling, simmer on medium heat for 1 1/2 minutes until it reduces and thickens slightly (it gets thicker as it cools).

Transfer to serving jug. Serve over potatoes.

Maple Butter Pecan Sauce:

This simple roasted mashed sweet potato recipe takes inspiration from Batata Mashwiya, the roasted sweet potatoes of my childhood.

Roasted Mashed Sweet Potato with Thyme and Molasses

lb sweet potatoes (2-3 large sweet potatoes)

Olive oil

Salt

tbsp unsalted butter, slightly melted

nutmeg

springs fresh thyme, leaves picked off stems, divided

molasses,

Walnut halves

Prepare large pieces of aluminum foil in a baking pan. Place each sweet potato in its own foil. Top with a drizzle of olive oil and salt. Fold the aluminum foil tightly sealing the sweet potatoes into their own pouches. Roast in the 400 degrees F heated-oven for 1 hour or until very soft (if the flesh busts out of the potato skins, that is a good sign.) Remove from the oven and let cool briefly.

When the sweet potatoes are cool enough to handle, peel and discard some of the skin but not all. Transfer the sweet potatoes to a pot or bowl and mash with a potato masher or fork. Now add the butter, nutmeg, 1/2 the amount of thyme, and the molasses. Stir to combine.

Transfer to a serving dish and garnish with the remaining thyme, walnut halves and a drizzle of molasses. If you like, keep extra molasses and walnuts handy for individuals' use. Enjoy!

Our family always had candied yams of some sort. I had sweet potatoes with pork for dinner tonight. I should have read this post first!  Yum.

I appreciate that you don't like to bury those sweet potatoes under marshmallow like it's a flavor you need to hide. Sweet potatoes are wonderful. I definitely like your version!

A good slow-cooked beef and bean chilli always goes down a storm in my house. Make a big batch of this on Sunday, then freeze any leftovers for another night. It’s brilliant spooned over a baked sweet potato, says Jamie.

Sunday night chilli con carne

onions, chopped

carrots, chopped

celery stalks, trimmed, chopped

garlic cloves, chopped

olive oil

beef brisket

tbs cumin

tbs coriander

tbs smoked paprika (pimenton)

cocoa powder

tomatoes

can adzuki beans

kidney beans

sweet potatoes

lime

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

The Perfect Whole Roasted Sweet Potatoes

aluminum foil for wrapping

Preheat oven to 425°F/220°C.

Wash and scrub sweet potatoes.

Next, use a fork to poke sweet potatoes several times.

Wrap sweet potatoes loosely in foil and place on a sheet pan.

Roast for 55 minutes, or until the center is completely tender when sliced through with a knife. Serve and Enjoy!

You can serve this as wedges, a thick mash, or a thinner puree to your baby or toddler. (Adults will love the wedges, too!)

Favorite Sweet Potato Baby Food

orange-fleshed sweet potato ((or garnet yam))

Preheat oven to 400 degrees F and line a rimmed baking sheet with foil. Coat with nonstick spray.

Wash and dry the sweet potato.

Cut in half, then cut lengthwise into strips. Cut each strip in half again until each is about 1/2 inch thick. Slice in half horizontally if the sweet potato is very long. (Each strip should be about the size of your finger.)

Place into a bowl and toss with the olive oil.

Spread onto prepared baking sheet and roast for 22-25 minutes or until soft.

Let cool slightly and serve as is for a BLW-style finger food.

To serve as a thick mash, remove skin and mash with a fork one at a time or in a larger portion in a food processor or blender.

To serve as a thinner sweet potato puree, mash with a fork and add 1 tablespoon warm water at a time to reach desired consistency.

https://content.jwplatform.com/videos/EeS1cbl3.mp4

This healthy sweet potato wrap is hearty, vegetarian &amp; full of good for you ingredients like black beans, brown rice &amp; is drizzled in a unique tahini sauce!

Healthy Sweet Potato Wrap

potatoes

sesame oil

chili powder

cayenne pepper (more

tahini

extra virgin olive oil

lemon juice

honey

water (more

garlic (finely minced or pressed)

burrito sized wheat whole wrap

baby spinach

brown rice (1/4 cup per wrap)

black beans

sweet potato (from above)

feta (3 tablespoons per wrap)

tahini sauce (2 tablespoons per wrap)

chopped cilantro (2 tablespoons per wrap)

Preheat oven to 375 degrees F.

On a rimmed baking sheet, toss peeled, 1 inch sweet potato chunks with the oil, chili powder, salt, and cayenne pepper.

Bake for 15 minutes, stirring halfway through.

Raise heat to 400 degrees F and bake for an additional 5 minutes, or until golden brown.

Let cool slightly.

Sweet Potatoes

Whisk together all sauce ingredients until well combined.

Tahini Sauce

NOTE: Store ingredients separately in the fridge if you're making these ahead of time. Assemble the day of.

Top whole wheat wrap with a handful of baby spinach.

Sprinkle on cooked brown rice.

Add on black beans.

Top with sweet potato chunks.

Sprinkle on crumbled feta.

Drizzle with tahini sauce.

Sprinkle on chopped cilantro.

Wrap up and enjoy!

Assembly

https://content.jwplatform.com/videos/OVbxDPjF.mp4

This healthy sweet potato wrap is hearty, vegetarian & full of good for you ingredients like black beans, brown rice & is drizzled in a unique tahini sauce!

Sweet Potato Wrap

Pan roast Korean sweet potatoes to replicate the subtle char on the skin and the caramelization on the inside of the sweet potato that you would find from a Korean street food truck. It makes a delicious and healthy snack.

Pan Roasted Korean Sweet Potato

Rinse Korean sweet potatoes and place them in a braiser pan or any heavy bottom pan lined with a parchment paper. Make sure your sweet potatoes are placed in a single layer without overlapping.

Cover with a lid and place on the stovetop over low heat (if your heat source is not as strong, use medium-low heat); roast for 40-60 minutes depending on their size and thickness. Turn your sweet potatoes every 20 minutes to the other side to roast evenly.

The sweet potatoes are done cooking when the skin shows a slightly charred look and the natural sugar is released and caramelized. When lifted, you will see a sticky residue on the surface of the potatoes, in the form of strands of sugar thread.

To check for doneness, poke the sweet potato with a chopstick or toothpick. If it goes in very softly without any resistance, they are done. Using oven gloves, remove the sweet potatoes from the pan and serve hot. Be careful! They will be very hot.Serving suggestion: In Korea, these roasted sweet potatoes are often served with kimchi. The combination of sweet and savory is pleasing and very tasty. I recommend that you give it a try. Enjoy!

This video shows you how to make a simple but delicious sweet baked potato on the Big Green Egg. It’s so easy, you don’t even need to foil wrap it.
It’s kind of a loaded baked potato, because you make the potato flesh extra tasty with some added ingredients. It is the ideal side dish to a great meal, or even as a quick and easy vegetarian meal.


Roasted sweet potato

lemon thyme

tbsp honey or maple syrup

tbsp crème fraîche

black pepper

PREPARATION


Ignite the charcoal in the Big Green Egg and leave the lid open for 14-15 minutes. Meanwhile, wash the sweet potatoes.
Place the convEGGtor and the grid in the EGG and close the lid. Heat to 190°C.
Place the sweet potatoes on the grid, close the lid of the EGG and leave to roast for approximately 60 minutes. The potatoes are cooked when they feel soft. Meanwhile, pull the leaves off the lemon thyme and chop finely.
Remove the sweet potatoes from the EGG and make an incision in the top. Spoon the flesh out of the skins and mash finely using a fork. Mix with the lemon thyme and honey and add coarse sea salt and black pepper to taste. Return the mashed potatoes to the skins and top each with a tablespoon of crème fraîche.



Roasted Sweet Potato and Cauliflower Rice Collard Wraps are a crazy unique hippy meal. ;)

Roasted Sweet Potato and Cauliflower Rice Collard Wraps

potato

Thai Cauliflower Rice (or cauliflower rice of choice)

avocado

collard leaves

almond butter

maple syrup

coconut milk

lime juice

ginger

sea salt

In a small bowl, whisk together the ingredients for the Ginger Almond Butter Sauce until well combined, thick, and creamy. Set aside until ready to use.

Prepare your collard leaves by chopping off the rough stem and shaving it down so that it's flush with the leaf.

Add desired amount of mashed sweet potato to the center of each leaf, followed by about 1/3 to 1/2 cup cauliflower rice and desired amount of sliced avocado.

Fold in the edges of the collard leaf, creating a burrito. Carefully slice in half using a sharp knife and serve with ginger almond butter sauce (Note: you can also add the almond butter sauce to the inside of the wrap).

Top 9 roasted sweet potato recipes from across the web

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

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Top 9 roasted sweet potato recipes from across the web

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

Top Tags

Fondant Slow-Roasted Sweet Potatoes...

Roasted Mashed Sweet Potato with Th...

Sunday night chilli con carne

The Perfect Whole Roasted Sweet Pot...

Favorite Sweet Potato Baby Food

Healthy Sweet Potato Wrap

Pan Roasted Korean Sweet Potato

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