Southwestern Salty Sweet Potatoes To Cry For Recipes

Steps:

• 1. Peel the shallots, and chop them into pieces roughly 1/2 inch square. Place the pieces into a large non-reactive bowl.
• 2. Wash the pototoes thoroughly, but do not peel. If you are using small potatoes, cut them into quarters, each in a half-moon shape. If you are using larger potatoes, cut them into quarters, then cut those half-moons in half--the aim is to end up with uniform sized potato pieces that are one-half to no more than 3/4 of an inch on any side. Place the potato pieces into the bowl with the shallots.
• 3. Pour the balsamic vinegar and the olive oil over the potatoes and shallots. Stir to mix.
• 4. Remove the rosemary leaves from the stems. Add the leaves to the bowl with the previous ingredients.
• 5. Add the salt and the pepper to the bowl and stir again to mix.
• 6. Pour the contents of the bowl into a heavy 9 inch by 13 inch roasting pan (I like to line mine with aluminum foil), or into any baking dish that will allow the potatoes to be in a single layer.
• 7.Bake at 450 degrees F for 35 to 45 minutes. I like my potatoes pretty dark, so that the balsamic vinegar gets really crunchy on the outsides of the potatoes -if you don?t want them quite so dark, either take them out earlier at the 30 minute mark, or set the oven to 375 degrees F and roast for the full time.
• Serve hot or at room temperature. The potatoes can be reheated in the oven (400 degrees F for 10 minutes) or in a wrapping of heavy duty aluminum foil.

Steps:

• In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt; mix well. Transfer to a greased 3-qt. baking dish. , Bake at 350° until set, 35-40 minutes. Top with marshmallows; return to oven until they just begin to puff and melt, 5-10 minutes.

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13- inch baking dish; set aside. Toss potatoes with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Arrange half of potatoes in buttered dish, overlapping slices. Sprinkle with half of each cheese. Top with onion.
• Stir chipotle (if desired) into stock; drizzle over onion. Sprinkle with half the cilantro. Top with remaining potatoes; sprinkle with remaining cheeses and cilantro. Scatter chips on top.
• Cover with foil; bake 30 minutes. Remove foil; bake until very tender and top is well browned, about 30 minutes more. Let cool slightly before serving. Serve with limes, and with crema, if desired.

Steps:

• 1. Coarsely grate the sweet potatoes, preferably using the grating disk of a food processor. (You should have about 5 cups.)
• 2. Heat the oil in a large skillet over high heat until hot. Reduce the heat to medium-high; add the sweet potatoes and cumin and sauté, stirring constantly, until the potatoes are almost tender, 3 to 5 minutes. Add the chipotle, pepitas, and salt and pepper to taste. Cook for 2 minutes more or until the sweet potatoes are tender.

Steps:

• Preheat your oven to 425.
• Put sweet potato chunks into a large bowl, add oil and mix to cover well.
• In a small bowl or cup mix all the spices and the salt together and stir until well blended.
• Sprinkle the sweet potaoes with this mixture and mix until all the potatoes are well covered.
• Turn onto a cookie sheet and spread out evenly.
• Bake on the lowest rack in your oven for about 20 minutes.
• Serve warm.
• Which won't be a problem as they'll all be gone way before they could get cold!