Baked Sweet Potato With Onions And Red Peppers Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the sweet potato on a baking sheet and bake until tender, about 30 minutes.
• Heat olive oil in a skillet over medium heat. Cook and stir onion, red bell pepper, and chili pepper until very tender, about 15 minutes.
• Stir vegetarian ground beef into the skillet and cook until heated through, about 5 minutes.
• Slice cooked sweet potato in half lengthwise and top with the skillet mixture. Place yogurt on top and season with salt and black pepper.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the sweet potato on a baking sheet and bake until tender, about 30 minutes.
• Heat olive oil in a skillet over medium heat. Cook and stir onion, red bell pepper, and chili pepper until very tender, about 15 minutes.
• Stir vegetarian ground beef into the skillet and cook until heated through, about 5 minutes.
• Slice cooked sweet potato in half lengthwise and top with the skillet mixture. Place yogurt on top and season with salt and black pepper.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the sweet potato on a baking sheet and bake until tender, about 30 minutes.
• Heat olive oil in a skillet over medium heat. Cook and stir onion, red bell pepper, and chili pepper until very tender, about 15 minutes.
• Stir vegetarian ground beef into the skillet and cook until heated through, about 5 minutes.
• Slice cooked sweet potato in half lengthwise and top with the skillet mixture. Place yogurt on top and season with salt and black pepper.

Steps:

• Preheat the oven to 400 degrees.
• Arrange the potatoes and the red and green peppers alternately in a spoke pattern in a shallow, 12-inch round baking dish.
• Pile the onions in the center.
• Scatter the garlic over the top.
• Drizzle with oil, and sprinkle with rosemary, salt and black pepper.
• Bake in the preheated oven until the vegetables are lightly golden and tender, or about 45 minutes.
• Garnish with fresh rosemary sprigs.

Steps:

• Heat oven to 425 degrees F.
• Toss first 6 ingredients in a shallow medium-sized baking dish.
• Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds

Steps:

• CARAMELIZE THE ONIONS: Melt 1 tbsp butter in large skillet over med-high heat. Add onions and sugar and cook, stirring often, 25 minutes till onions are a golden brown and caramelized. Remove from heat, set aside.
• BOIL POTATOES SEPARATELY: Meanwhile, while onions are caramelizing, place potatoes in two pots large enough for water to cover potatoes. Add the garlic cloves to the pot with the red potatoes. Bring both pots to a boil, reduce to med heat and cook until tender, about 20 minutes, then drain in colanders.
• PREP RED POTATOES: Beat red potatoes and garlic with electric mixer till mashed. Add 1/2 cup milk, sour cream and 2 tbsp butter. Continue beating till smooth. Season with salt and pepper to taste.
• PREP SWEET POTATOES: Beat sweet potatoes until mashed. Add remaining 3/4 cup milk and 2 tbsp butter, the brown sugar and vanilla. Beat till smooth, season with salt to taste.
• ASSEMBLE: Preheat oven to 350°F Lightly grease a 3-quart baking dish. Place the red mashed potatoes in the bottom. Spread sweet potato mixture over red potato mixture. Swirl by cutting through mixture gently with the flat side of a knife. Top with the onion mixture. Cover and bake for 30 minutes. Sprinkle with bacon crumbs and serve.

Steps:

• Place cooking oil in pan.
• Slice onions into pan.
• Cook onions until translucent.
• Slice whole leftover sweet potatoes into pan.
• Slice whole leftover white potatoes into pan.
• Fry in oil until desired doneness.
• Depends on quantity.
• Season the way you like with anything.

Steps:

• Preheat oven to 425.
• Combine all ingredients in baking dish.
• Toss to coat the veggies
• bake for 35 minutes, until the sweet potatoes are tender and onions are soft.

Steps:

• Preheat the oven to 200 C or 400 degrees F.
• Cut one of the onions into large chunks.
• Put four tablespoons of the oil into a large roasting dish and add in the onion, sweeet potatoes, eggplant and pepper.
• Mix to coat in the oil and bake for 30 minutes, turning halfway through the baking.
• Meanwhile, roughly chop the other onion and heat the rest of the oil in a frying pan.
• Fry the onion for a few minutes, until soft, then add the garlic, spices and tomatoes.
• Cook for five minutes.
• Stir in the stock and chickpeas, as well as any sugar, salt and tabasco sauce, to taste.
• Take the veggies out of the oven, pour the spiced tomato mixture over top and mix well.
• Lower the oven temperature to 190 C or 375 F and bake for another 20-30 minutes, until the veggies are cooked.
• Stir halfway through baking.
• Just before serving, stir in the fresh cilanto and top each plate with a spoonful of sour cream.
• Serve with rice or bread.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Scrub and dry the sweet potatoes, then prick several times with a fork and place onto a baking sheet. Bake in the preheated oven until the sweet potatoes are easily pierced with a fork, 50 minutes to 1 hour.
• Heat the oil in a large skillet over medium heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 20 to 30 minutes more.
• Split open the baked sweet potatoes and top with the onion mixture, salt, pepper, and a dollop of sour cream.