ROASTED SWEET POTATOES
Steps:
- Preheat the oven to 350 degrees F.
- Put the sweet potato halves in a large bowl and set aside. In a small saucepan, melt the butter over low heat. Add the sugar and allspice and stir until melted and combined. Pour the spiced butter over the potatoes. Season with salt and pepper. Toss to coat. Put the potatoes on a rimmed baking sheet.
- Roast until the potatoes are tender, turning once, about 45 minutes depending on the size of the potatoes. Transfer to a warmed platter and drizzle over any accumulated pan juices. Taste and adjust for seasoning with salt and pepper. Serve immediately.
ROASTED YAM HALVES
Halving the yams before roasting greatly reduces the cooking time and gives them a nice golden crust.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 55m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Halve yams, and place, cut side up, in a shallow baking dish just large enough to hold them in a single layer. Drizzle with oil, and sprinkle with thyme. Season with salt and pepper. Bake until golden brown and very tender, 35 to 45 minutes.
ROASTED YAMS
Roasted, thinly sliced yams or potato of your choice, quickly adds a yummy side-dish to your meal. Best when served with chicken, steak, or a mild fish.
Provided by Sara
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet or shallow baking dish with aluminum foil.
- Arrange slices of potato in the prepared pan so they are overlapping slightly. Season with salt and pepper and then drizzle olive oil over them as evenly as possible.
- Bake in the preheated oven until potatoes are tender and have begun to wrinkle around the edges, about 30 minutes.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 63.4 g, Fat 13.9 g, Fiber 9.5 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 981 mg, Sugar 1.1 g
BAKED SWEET POTATO HALVES
I have been making roasted sweet potato rounds that are delicious, but they require turning often during the cooking process. Once, I could not be there for the frequent turning and did this instead. It came out so well until now I always do it this way. I want to share this "recipe" because we really enjoy them, and it could not...
Provided by Phillys Morian
Categories Vegetables
Time 1h
Number Of Ingredients 3
Steps:
- 1. Preheat the oven to 375.
- 2. Line a baking sheet with foil and spray with cooking spray.
- 3. Thoroughly wash the sweet potato, cut it in half, lightly oil the cut side, and put it cut-side down on the foil. (I count on one potato to make two servings, so use as many as you need.)
- 4. Cook for 45 minutes, turn it cut-side up, and cook it for 15 minutes more. Test for doneness with a toothpick. (I have been using fairly large potatoes to make two servings. Smaller potatoes would probably be done sooner.)
OVEN ROASTED SWEET POTATOES
My Granny made this for Easter dinner. We were all sitting at the table commenting on how delicious it was. She sat down took a bite and sighed, Ahhh, I'll never make this again. We all told her she was crazy and asked for the recipe.
Provided by CATICALIC
Categories Side Dish Vegetables Sweet Potatoes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.
- Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 31.3 g, Fat 10.2 g, Fiber 4.7 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 114.8 mg, Sugar 7.7 g
ROASTED YAM HALVES (MARTHA STEWART)
From Martha Stewart Living, Feb. 2004. This note appears before the recipe "Halving the yams before roasting greatly reduces the cooking time and gives them a nice golden crust." You can easily increase this recipe.
Provided by Oolala
Categories Yam/Sweet Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- Halve the yams and place them, cut side up, in a shallow baking dish large enough to hold them in a single layer.
- Drizzle with oil and sprinkle with thyme.
- Season with salt and pepper.
- Bake until golden brown and very tender, 35-45 minutes.
More about "roasted yam halves recipes"
BAKED SWEET POTATOES - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
Ratings 6Calories 94 per servingCategory Main Course, Side Dish
- OVEN: Preheat the oven to 400 degrees F. Line a large, dark, sheet pan with parchment paper or a Silpat liner. Don't skip the parchment paper; it really helps the potatoes cook evenly without the cut side getting too hard.
- CLEAN POTATOES: Thoroughly scrub the sweet potatoes in cold water. Clean to remove all dirt and debris. Completely dry the potatoes. Cut the potatoes in half lengthwise.
- PREP POTATOES: Place the potatoes flesh-side down on the sheet pan. Pierce each back side of the potato 3 to 4 times with the tines of a fork. Flip the potatoes flesh-side up. Drizzle the oil over all the potatoes and take your time to rub the oil into both sides of the potatoes so all parts of the potatoes are sufficiently covered. Evenly sprinkle 3/4 teaspoon of salt over all the potatoes (3/4 teaspoon for ALL potatoes, not each). Add 1/8 teaspoon pepper to the flesh sides of the potatoes. Flip again so the potatoes are flesh-side down. Sprinkle remaining 1/4 teaspoon salt and 1/8 teaspoon pepper over all the skins of the potatoes.
- BAKE: Bake for 30-37 minutes (depending on size of potatoes/personal preference for tenderness) until the skin looks shriveled and potatoes are tender. A 5-6-ounce potato will cook in around 25-27 minutes, 6-8 ounce potatoes around 30 minutes, and 9-11 ounce potatoes around 33-37 minutes. Check for doneness by inserting a fork into the biggest potato. If it goes in easily, the potatoes are ready. If not, bake an additional 5 minutes. Cook until fork tender, checking every 5 minutes.
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