SAVORY ROASTED NEW POTATOES
Recipe is from the Colorado Collage, Junior League of Denver, Colorado. Love the combination of the paprika, garlic and rosemary rub and then the worcestershire sauce sprinkled on top.
Provided by DailyInspiration
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in a large heavy-duty zip-top plastic bag. Combine rosemary and next 4 ingredients; add to bag. Seal bag securely, and shake until potatoes are coated evenly. Spread potatoes in a single layer in an ungreased 15 x 10 x 1 inch jellyroll pan.
- Combine oil and Worcestershire sauce; drizzle over potatoes. Bake, uncovered, at 375 degrees for 45-50 minutes or until potatoes are tender, stirring occasionally.
SAVORY POTATO BAKE
This recipe is an internet find and the delicious flavor surpassed my expectations. Try to use potatoes of equal size if possible for best results.
Provided by FlemishMinx
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Butter a 9 x 9 inch baking dish.
- Cook potatoes whole in boiling salted water until tender.
- Drain and let cool.
- Preheat oven to 375°F.
- In the same pan as you boiled the potatoes in, saute onion in butter over medium heat until tender and golden, about 5 minutes.
- Stir in all of the flour and the pepper, mixing well.
- Add the water and the bouillon cube and bring to a boil.
- Boil for one minute, stirring.
- Remove from heat.
- Whisk in all of the mustard and the horseradish.
- Slice the potatoes 1/2 inch thick, and layer them in the baking dish.
- Cover the potatoes with the sauce and sprinkle with the bread crumbs.
- Bake for 15 to 20 minutes, until hot and bubbly.
Nutrition Facts : Calories 236.9, Fat 6.8, SaturatedFat 3.9, Cholesterol 15.4, Sodium 374.7, Carbohydrate 39.5, Fiber 4.5, Sugar 3.4, Protein 5.4
SAVORY BAKED POTATOES
This is sort of a gourmet version of the baked potato but it's quite an easy process. You end up with a potato skin so delectable that you feel compelled to eat it (which is where lots of the vitamins are.) I like to use baking-sized Russets for this recipe but you can use whatever you have. If you're baking smaller potatoes, just cut back on the time a bit. It's important that all the potatoes be about the same size to insure uniform doneness. Also, I use extra virgin olive oil because it comes from the first pressing and it's pure, not extracted by the use of chemicals as in the case of cheaper olive oils.
Provided by Bone Man
Categories Potato
Time 1h10m
Yield 4 baked potatoes, 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 400-degrees F.
- Scrub and dry the potatoes.
- Use a fork to poke each potato a half dozen places about 1/2" deep -- this will prevent them from blowing up in the oven which can happen sometimes!
- Rub each potato all over with olive oil and lay them out on a baking pan. Then sprinkle the kosher salt over them and rub it all over each potato. Not all of it will cling to the potato but that's okay.
- Bake the potatoes on the baking pan on the lower-middle oven rack for one hour and then check one for tenderness by inserting a sharp knife into the center. It should insert very easily and smooth. If you hit a solid center, give them 10 more minutes and check them again.
- After the potatoes come out of the oven, you can brush off as much of the salt as you wish (I leave it on and that way I don't have to salt my potato.).
- Top the potatoes with any or all of the following condiments unless you prefer it vegetarian-style: crisp and crumbled bacon, butter, sour cream and chives, sharp cheddar cheese. (Vegetarians may want to sprinkle on a little Mrs. Dash garlic blend seasoning.).
Nutrition Facts : Calories 323.9, Fat 4.8, SaturatedFat 0.7, Sodium 1766.3, Carbohydrate 64.5, Fiber 8.1, Sugar 2.9, Protein 7.5
SAVORY SWEET POTATO CASSEROLE
Delicious and vegetarian savory sweet potato casserole.
Provided by Cynthia_033
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
- Arrange 1/3 of the sweet potato slices in the bottom of the prepared baking dish. Spread 1/2 of the broccoli over top and sprinkle with 1/2 cup Cheddar cheese. Repeat layers once more. Layer remaining sweet potatoes on top.
- Melt butter in a saucepan over medium heat. Whisk in flour and thyme; cook and stir for 1 minute. Whisk in hot milk, a little at a time, until mixture begins to boil. Cook and stir until sauce thickens. Remove from the heat and season with salt and pepper and evenly pour sauce over top and sides of the casserole. Sprinkle remaining 1/2 cup Cheddar over top.
- Bake in the preheated oven until lightly browned, about 45 minutes. Cover with foil and bake until bubbly and sweet potatoes are tender, 20 minutes more.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 333 calories, Carbohydrate 27.3 g, Cholesterol 58 mg, Fat 19.1 g, Fiber 4.2 g, Protein 14.3 g, SaturatedFat 12 g, Sodium 351.3 mg, Sugar 7.9 g
SAVORY SWEET POTATOES
A great way to serve sweet potatoes! The spices balances out the natural sweetness of the potato. Serve with Southwestern Turkey Burger.
Provided by KelBel
Categories Yam/Sweet Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450.
- Scrub the potatoes if leaving the skins on or peel. Cut sweet potato into wedges (about 8 wedges per potato).
- Place potatoes in gallon ziploc bag or large bowl and add remaining ingredients.
- Coat potatoes evenly with oil and spices. Place in single layer on baking sheet.
- Bake for 15 minutes. Turn over and bake another 10-15 minutes.
- Serve with mayo or ketchup for dipping.
Nutrition Facts : Calories 211.3, Fat 7.1, SaturatedFat 1, Sodium 394.9, Carbohydrate 35.2, Fiber 5.5, Sugar 7.2, Protein 2.9
SAVORY SWEET POTATO CASSEROLE RECIPE BY TASTY
Here's what you need: Kroger Sweet Potatoes, bacon, small yellow onion, fresh thyme, fresh rosemary, kroger heavy whipping cream, large egg, kosher salt, freshly ground black pepper, shredded gruyère cheese, unsalted butter, crumbled herb stuffing, fresh thyme
Provided by Kroger
Yield 9 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F (220°C).
- Place the sweet potatoes on a baking sheet and poke each one a few times with a fork. Bake for 40-50 minutes, or until very soft. Remove from the oven and let cool until easy to handle. Reduce the oven temperature to 350°F (180°F).
- Meanwhile, cook the bacon in a medium skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain.
- Pour out all but 2 tablespoons of bacon grease from the skillet. Add the onion to the skillet and cook over medium heat for about 5 minutes, or until soft and translucent. Add the thyme and rosemary, and cook, stirring, until fragrant, about 1 minute. Remove the pan from the heat and let the onions cool slightly.
- Scoop the flesh of the sweet potatoes into a large bowl, discarding the skins. Add the cream, egg, salt, and pepper, and stir to combine. Add the onions and Gruyère cheese, and stir to incorporate.
- Transfer the sweet potato mixture to a 9-inch square glass baking dish.
- Make the topping: In the same skillet, melt the butter over medium heat. Add the stuffing and stir until warmed through and slightly toasted, about 2 minutes.
- Sprinkle the crumbled stuffing evenly over the sweet potatoes. Crumble the bacon and evenly sprinkle on top.
- Cover the baking dish with foil and bake for 30 minutes, until heated through. If desired, remove the foil and broil on high until the topping is lightly browned, 1-2 minutes. Keep an eye on the casserole so it does not burn.
- Remove the casserole from the oven and garnish with fresh thyme. Let cool for about 10 minutes before serving.
- Enjoy!
SAVORY SWEET POTATO BAKE
Make and share this Savory Sweet Potato Bake recipe from Food.com.
Provided by DesertRose15
Categories Yam/Sweet Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch baking dish. Place potatoes and 1 teaspoons salt in a large pot and cover with water; bring to a boil. Cook until potatoes are tender, about 15 minutes. Drain.
- Place potatoes in a large bowl and whip with an electric mixer until smooth and light. Add sugar, eggs, cinnamon, nutmeg, 1/2 teaspoons salt, evaporated milk and butter; beat until smooth. Pour sweet potato mixture into prepared dish and bake until golden and slightly puffed, 35 to 40 minutes. Let stand 10 minutes, then serve warm.
Nutrition Facts : Calories 261.3, Fat 7.7, SaturatedFat 4.4, Cholesterol 70.4, Sodium 123.9, Carbohydrate 44.2, Fiber 5.2, Sugar 16, Protein 4.8
DAR'S SUPER SAVORY SAUERKRAUT POTATO BAKE
This dish has some of the flavors that I miss from my childhood in Germany. It is comfort food with a capital 'C.' I like to pair it with my own pork schnitzel or with baked chicken for a hearty dinner. This dish also includes a recipe for a creamy sauce that I use both in pot pies and as a substitute for condensed soups in many recipes. 'Guten Appetit!'
Provided by daplo
Categories Side Dish Vegetables
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Whisk the flour, bouillon granules, water, and milk together in a medium saucepan; bring to a boil until thick, 1 to 2 minutes, whisking continuously. Remove from heat and stir the sour cream into the flour mixture; set aside to cool.
- Combine the onion, Cheddar cheese, sauerkraut, salt, pepper, and caraway seeds in a large mixing bowl. Stir the sour cream sauce and the melted butter into the sauerkraut mixture; fold the hash brown potatoes into the mixture. Pour into the prepared baking dish. Use a spatula to flatten into an even layer.
- Bake in the preheated oven until the potatoes are tender and the top is brown and bubbly, 60 to 70 minutes.
Nutrition Facts : Calories 367.7 calories, Carbohydrate 31.3 g, Cholesterol 42.6 mg, Fat 23.6 g, Fiber 2.6 g, Protein 10 g, SaturatedFat 12.8 g, Sodium 681 mg, Sugar 3 g
SWEET AND SAVORY SWEET POTATO CASSEROLE RECIPE BY TASTY
Here's what you need: sweet potato, kosher salt, unsalted butter, milk, large eggs, raw sweet potatoes, brown sugar, cinnamon, ground nutmeg, vanilla extract, green onion, garlic, black pepper, unsalted butter, brown sugar, all-purpose flour, crushed pecans, large marshmallows, bread crumbs, kosher salt, black pepper, bacon bits, olive oil, green onion
Provided by Scott Loitsch
Categories Sides
Yield 12 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 375˚F (190˚C).
- Add the chopped sweet potatoes and 1 tablespoon of salt to a large pot of cold water. Bring to a boil and cook for 15 minutes, or until very tender. Drain and let cool slightly.
- Transfer the sweet potatoes to a large bowl. Add the butter, remaining tablespoon of salt, the milk, and eggs. Mix with an electric hand mixer until the potatoes are mashed and everything is well incorporated.
- Transfer half of the sweet potatoes to another large bowl.
- Make the sweet base: To a bowl, add the brown sugar, cinnamon, nutmeg, and vanilla. Mix well to combine.
- Make the savory base: To the other bowl, add the green onions, garlic, and pepper. Mix well to combine.
- Spread the sweet base in one side of a 9x13-inch (23x33-cm) baking dish. Press the uncooked sweet potato slices against the exposed side of the sweet base as a divider, then spread the savory base in the other side of the pan.
- Make the sweet topping: In a small bowl, combine the butter, brown sugar, flour, and pecans, and mix until crumbly. Sprinkle over the sweet base.
- Make the savory topping: In another small bowl, combine bread crumbs, salt, pepper, bacon bits, and oil, and stir to combine. Sprinkle the crumbs over the savory base.
- Bake the sweet potato casserole for 20-25 minutes, or until golden brown.
- Remove the casserole from oven and top the sweet side with the halved marshmallows, cut-side down.
- Return to the oven and broil on high for 1-2 minutes, or until the marshmallows are golden brown and toasted.
- Remove the casserole from the oven and sprinkle the savory side with green onions.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 543 calories, Carbohydrate 93 grams, Fat 15 grams, Fiber 11 grams, Protein 11 grams, Sugar 32 grams
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