SWEET POTATO TOAST WITH STEAK, ROASTED PEPPERS AND ARUGULA
Got leftover steak? Use it to top sweet potato toast! This charred, juicy and satisfying take works just as well for a low-key snack as it does for an elegant party bite.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 toasts
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F.
- Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
- Divide the peppers among the toasts, then top with the steak. In a small bowl, toss the arugula with a drizzle of olive oil and dash of hot sauce, then distribute over the steak. Season each toast with salt and a couple grinds of black pepper. Serve immediately.
Nutrition Facts : Calories 90, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 10 milligrams, Sodium 130 milligrams, Carbohydrate 10 grams, Fiber 1 grams, Protein 4 grams, Sugar 2 grams
SWEET POTATO TOAST WITH BACON, EGG AND CHEESE
How do you take that bodega classic -- the bacon, egg and cheese sandwich -- and transform it into a virtuous meal? Nix the roll and top slices of roasted sweet potato with all that breakfast goodness instead.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 6 toasts
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
- Meanwhile, heat a medium nonstick skillet over medium heat. Cook the bacon, stirring occasionally, until crisp and browned, 8 minutes. Remove to a paper towel. Reserve the pan, and discard all but 1 tablespoon of the bacon fat.
- Sprinkle the eggs with 1/4 teaspoon salt. Add the eggs to the pan, then immediately lower the heat and cook, stirring once and swirling the pan to cover with the egg. Let cook untouched, 1 minute, then lightly lift the eggs and swirl uncooked egg around the pan and let cook, 1 minute more. Sprinkle the cheese over the eggs, then cover and cook until the eggs are just set and cheese is melted, 30 seconds to 1 minute. Sprinkle the bacon on top of the cheese. Transfer the eggs to a cutting board and cut into 6 pieces. Divide the eggs among the toasts and top with a couple grinds of pepper. Serve immediately.
Nutrition Facts : Calories 180, Fat 12 grams, SaturatedFat 4.5 grams, Cholesterol 140 milligrams, Sodium 260 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 8 grams, Sugar 2 grams
SWEET POTATO TOAST WITH ZA'ATAR
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Microwave 2 sweet potatoes until tender, 10 to 12 minutes. Peel and puree in a food processor with 1/4 cup tahini, 2 tablespoons olive oil, the juice of 1/2 lemon, 1 teaspoon kosher salt, 1/2 teaspoon cumin and a pinch of cayenne. Spread on 4 slices multigrain toast. Top with olive oil and za'atar.
ZA'ATAR SWEET POTATOES
I was making a dinner inspired by the NA/ME region and had some sweet potatoes to use up. This turned out so wonderful that I wanted to share. I used Recipe #189727, but I am sure that a "real" za'atar recipe would taste as good, if not better.
Provided by CraftScout
Categories Yam/Sweet Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Peel and cube sweet potatoes (about one inch cubes). Cut onion into wedges and then cut wedges in half (basically, big chunks).
- Put sweet potato and onion pieces into a 9"x13" baking dish and drizzle with olive oil. Sprinkle on za'atar and salt and toss to coat.
- Bake at 350 for one hour, stirring every 20 minutes.
Nutrition Facts : Calories 180.4, Fat 4.6, SaturatedFat 0.7, Sodium 859.2, Carbohydrate 33, Fiber 4.9, Sugar 7.4, Protein 2.6
SWEET POTATO SOUP WITH FETA AND ZA'ATAR OIL
Provided by Tara Parker-Pope
Time 2h
Yield 6 to 8 servings.
Number Of Ingredients 12
Steps:
- In a small pot, combine 1/4 cup olive oil and the za'atar. Cook over medium heat until hot, but take care not to burn the za'atar. Set aside for at least one hour to cool and infuse.
- In a large pot, heat the butter and remaining olive oil over medium high heat. When the butter has melted, add the onion, carrot and leek and cook until softened, about 5 minutes. Add the sweet potato cubes and sauté for another minute. Add the water, stock and bay leaf and bring to a boil. Once the soup begins to boil, lower to a simmer and cook for 30 minutes. Check to make sure the sweet potatoes are completely soft. If not, continue cooking until they are.
- Remove the bay leaf and puree the soup using a regular or immersion blender. Check the seasoning and add the salt (you may need more or less depending on the stock you used). Ladle out the soup into individual bowls. Crumble some feta into each bowl, and drizzle each bowl with some of the za'atar oil.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 13 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 862 milligrams, Sugar 5 grams, TransFat 0 grams
SWEET-POTATO TOAST 4 WAYS
Swap toast for taters! Go gluten-free with roasted slices of sweet potato you can make ahead and reheat in the toaster oven. These toasts are nutrient-dense and you can make them even healthier with one of our sweet or savory toppings, all are packed with protein and beneficial fats.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In a large bowl, drizzle potatoes with oil and season with salt; toss to coat. Arrange in an even layer on a rimmed baking sheet and roast, flipping once, until tender and beginning to caramelize, about 30 minutes. Transfer to a wire rack; let cool completely. Toasts can be refrigerated in an airtight container up to 1 week.
ZA'ATAR SWEET POTATOES AND GARLICKY KALE
This recipe is in the Mains chapter of my cook, but I have to say, I've eaten it at all times of day. It's made it to my breakfast table, and I've definitely whipped it up for a weekend lunch. After I eat it, I always feel so nourished and happy-and my body seems to love me for that. The spices are definitely what make this dish so special.
Provided by Jessica Murnane
Yield Serves 2-4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400ºF and line a baking tray with parchment paper.
- To make the za'atar, first toast the sesame seeds. In a small dry pan, heat the seeds over medium for 3 to 5 minutes, until they're lightly browned. Stir occasionally, so they don't burn. Let them cool. In a small bowl, combine the sumac, thyme, sesame seeds, and salt.
- Fill a medium pot halfway with water and bring it to a boil. Add the sweet potatoes and parboil them (cook them just until they start to soften). This will take 5 to 7 minutes. Drain the potatoes and transfer them to a medium bowl. Toss them with a glug of olive oil and 1 tablespoon of the za'atar seasoning until coated.
- Spread the potatoes on the prepared baking sheet and roast them for 10 minutes. Using a spatula, move them around on the baking sheet and continue roasting for another 5 minutes or until they begin to slightly brown.
- Mix 1 tablespoon of olive oil into the remaining za'atar and set it aside.
- In a large skillet, heat a glug of olive oil over medium. When the pan is hot, add the garlic. Sauté until the garlic becomes fragrant, about a minute. Add the greens and stir until they turn bright green and begin to soften. Add the sweet potatoes and heat everything for a few more minutes.
- Top the vegetables with some of the za'atar and oil mixture and serve.
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