Roasted Whole Sweet Potatoes With Maple Ginger Topping Recipes

Steps:

• Poke each potato several times with a fork to pierce the skin.
• Set onto a foil lined baking sheet.
• Bake in a preheated oven at 375 F for 1 hour or until potatoes are very tender.
• Meanwhile, mix together the sour cream, syrup, salt,& cinnamon.
• When potatoes are ready, slice them open, fluff the middles with a fork a bit, and top with a pat of butter (about 1 tsp or so each), a dollop of the topping, a sprinkling of the nuts, and if desired, a light sprinkling of brown sugar (or just dust with a litle extra cinnamon or cinnamon sugar).

Steps:

• Preheat the oven to 425 degrees F.
• Wash the potatoes well and pat dry. Poke holes all around each potato using a fork.
• Rub the potatoes all over with oil, then sprinkle liberally with salt and pepper. Place the potatoes on a baking sheet or aluminum foil and roast until tender when pierced with a fork, 40 to 45 minutes.
• Transfer the potatoes to a plate and serve with shaved Parmesan and a drizzle of olive oil.

Steps:

• Preheat the oven to 425 degrees F. Toss the sweet potatoes on a large, foil-lined rimmed baking sheet with the oil; season, to taste, with salt and pepper. Roast the potatoes for 20 minutes.
• Remove the pan from the oven and toss the potatoes with the syrup.
• Back in the oven, roast, tossing twice, until the potatoes are beginning to brown and are tender, about 15 minutes more. To serve, sprinkle warm potatoes with freshly grated lemon zest, sea salt, and nutmeg to taste.

Steps:

• Preheat oven to 425°F.
• Wash potatoes and slice lengthwise into 1/4-inch wedges. (I peeled my sweet potatoes because I don't like having to deal with the skins when eating. They roasted just fine without the skin.).
• In a large bowl combine olive oil, salt, pepper, nutmeg, cinnamon, and red pepper. Add potatoes, tossing gently to coat.
• Place potatoes on a large rimmed baking sheet. Bake for 30 minutes, or until tender on the inside and golden on the outside.

Steps:

• Preheat oven to 400 degrees. Coat jellyroll pan with cooking spray. Add potatoes and onion; drizzle with oil and toss to mix. Sprinkle with paprika, salt and cinnamon; toss to coat vegetables.
• Roast, stirring occasionally, until potatoes are tender, 20 minutes. Just before serving, sprinkle with parsley.

Steps:

• Cut the top off unpeeled garlic head. Drizzle with olive oil, place in baking pan & bake & 250 degrees for 30 - 40 minutes.
• Bake the potatoes at 400 degrees for 1 hour or until tender.
• Cut potatoes in half, scoop into saucepan and mash.
• Squeeze roasted garlic into the mashed potatoes.
• Add butter, mash while adding cream a little at a time. Add salt & pepper to taste.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.
• Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.

Steps:

• Preheat oven to 450°F with rack in upper third.
• Prick potatoes all over with a fork and put on a foil-lined large baking sheet.
• Bake until very soft when squeezed, 45 minutes to 1 hour.
• While potatoes bake, stir together butter, miso, and scallion until combined.
• Slit hot potatoes lengthwise and, using oven mitts, push in sides to puff up potato.
• Serve with some scallion butter in center of each and with additional scallion butter on the side.
• Scallion butter can be made 4 days ahead and chilled, covered.
• Bring to warm room temperature and stir before using.
• Sweet potatoes can be roasted (but not cut) 4 hours ahead and kept at room temperature, covered with foil.
• Reheat potatoes on a baking sheet on middle rack of a 350°F oven until heated through, about 20 minutes.