Sweet Potatoes Parmesan Recipes

Steps:

• Put the potatoes in a large pot and cover with cold water; salt the water liberally. Bring to a boil and cook until tender, 8 to 10 minutes. Drain well and return to the same pot set over low heat. Mash until smooth with a potato masher. Add the butter, Parmesan and salt and pepper to taste. Mash until the butter has melted. Stir in the scallions. Serve sprinkled with Parmesan and scallions.

Steps:

• Place the sweet potatoes in a pot large enough to fit them, and cover with water by 2 inches. Add 2 tablespoons salt. Bring to a boil, then boil the sweet potatoes until tender, about 15 minutes. Scoop the flesh into a food processor and puree. Portion out 10 ounces, then set aside in the fridge to cool (use the remainder for another use).
• Melt the butter in a small pot over medium heat. Add the flour and cook for 2 minutes to make a roux. Whisk in the warm milk, then season with the nutmeg and some salt and pepper. Cook until thick, about 3 minutes, then remove from the heat. Set the bechamel aside to cool completely to room temperature.
• Generously brush four 12-ounce ramekins with butter. Grind the chips in a food processor together with 1/2 cup Parmesan. Reserve 1/2 cup of the chip mixture. Generously coat each ramekin with the remaining chip mixture, tapping out any excess.
• Preheat the oven to 375 degrees F. Arrange the prepared ramekins on a sheet pan.
• Beat the egg whites to stiff peaks. Fold together the bechamel, egg yolks and sweet potato puree. Fold in the remaining 1/4 cup Parmesan. Fold in half of the egg whites until evenly combined, then fold in the remaining egg whites, being careful not to overwork. Divide the mixture among the ramekins, filling each three-quarters of the way. Sprinkle with the remaining chip mixture and bake until the centers are tender and warmed through, 35 to 40 minutes. Serve immediately.

Steps:

• Heat oven to 425°F.
• Cut potatoes into 1-inch-thick wedges; place in large bowl. Add dressing; toss to coat. Spread onto foil-covered rimmed baking sheet.
• Bake 25 to 28 min. or until tender, turning after 15 min.
• Place potatoes in large bowl. Add cheese; toss to coat.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter a casserole dish and fill with even layers of sweet potatoes.
• Melt butter in a saucepan over medium heat. Add garlic and flour and stir until color deepens a bit. Add cream and simmer until the mixture thickens slightly. Pour over sweet potatoes.
• Bake in the preheated oven until potatoes are tender, about 1 hour. Remove from the oven, sprinkle with bread crumbs and Parmesan cheese, and continue to bake until golden brown and melted, 10 to 15 minutes more.

Steps:

• Preheat oven to 400*F/200*C.
• Scrub the sweet potatoes, wrapping individually in foil while still damp.
• Place directly on the oven rack and roast for about 1 hour, until they're soft to the touch. Cool slightly before removing the foil.
• While still warm, hold over a bowl and let the skins slide off, letting the flesh drop into the bowl. Discard the skin and mash the flesh along with the olive oil and cheese, seasoning to taste with the salt and pepper.
• Pile the fluffy mass into a hot serving bowl and garnish with a sprinkling of Parmesan Cheese.

Steps:

• Poke the sweet potatoes along their sides with a fork. Microwave the sweet potatoes, laid out in a circle in the microwave, until soft, 10 to 15 minutes.
• Slice the potatoes, across their width, into 1/2-inch slices. Separate them so they're not sticking together. Put 1/4 cup of olive oil into a small cup. Brush that oil onto the flat surfaces with a pastry brush. Pour any remaining oil over potatoes.
• Put the oiled sweet potatoes into a gallon-sized zip-top bag. Add Parmesan cheese, garlic powder, and salt. Shake the bag thoroughly for 1 minute. Manipulate the pieces with your hand (from the outside) to make sure all pieces get exposed to the cheese and powder.
• Heat remaining 1/2 cup of olive oil in a skillet over medium-high heat. Carefully pour the sweet potatoes into the skillet. Cook, moving the pieces around and flipping periodically, for 7 minutes. Remove from heat and serve.

Steps:

• Preheat oven to 425°F.
• Shave potatoes lengthwise into long, wide ribbons with a vegetable peeler and toss strips with remaining ingredients. Lightly oil a 9-inch metal pie pan. Arrange strips in overlapping layers radiating from center, letting slices overhang slightly if necessary.
• Bake in lower third of oven until edges are browned, then cover edges with foil and bake until potatoes are tender and top of cake is crisp and brown, 45 to 50 minutes total.

Steps:

• Preheat oven to 350°F. Butter 13x9-inch oval gratin dish. Whisk broth, flour, rosemary, salt, and pepper to blend in heavy large saucepan. Bring to boil, whisking frequently. Add potatoes and bring to boil. Transfer half of potato-broth mix to prepared dish. Sprinkle with 3/4 cup cheese. Top with remaining potato-broth mix. Cover with foil and bake 30 minutes. Uncover; sprinkle with remaining 3/4 cup cheese. Continue baking uncovered until potatoes are tender and top browns, about 45 minutes. Cool slightly.

Steps:

• Preheat oven to 400 degrees F. With a food processor fitted with the thinnest slicing disk (2 millimeter), or carefully with a mandolin or sharp knife, very thinly slice the potatoes.
• In a large bowl, toss potato slices, shallot, garlic, Parmesan cheese, thyme and pepper. Arrange potato slices in a 13 x 9-inch baking dish. Pour cream over top to submerge the potatoes.
• Cover the dish with foil sprayed with nonstick cooking spray. Place dish on top of a rimmed baking sheet.
• Bake for 20 minutes. Remove the foil and bake until the potatoes are tender and the top is golden brown, 25 to 30 minutes more.
• Enjoy!

Steps:

• Preheat oven to 425 degrees. Toss together sweet potatoes, oil, and cheese in a large bowl until evenly coated; season with 1 teaspoon salt and pepper to taste. Arrange in a single layer on 2 rimmed baking sheets. Bake, rotating sheets and tossing sweet potatoes halfway through, until golden brown and crisp, 20 to 25 minutes. Serve immediately.

Steps:

• Preheat oven to 400 degrees.
• Melt 2 tablespoons of the butter.
• Place potatoes in a 13-by-9-inch baking dish.
• Stir in butter, being sure to coat the potatoes well to prevent discoloration.
• Bake potatoes for 20 minutes, or until fork tender.
• In a heavy skillet over medium-low heat, melt remaining butter.
• Add sage.
• Pour butter mixture and 1 cup Parmesan cheese over potatoes.
• Stir well.
• Add salt and pepper to taste.
• Cover dish with aluminum foil.
• Bake for another 20 minutes.
• Sprinkle with remaining 1/2 cup Parmesan before serving.

Steps:

• Preheat oven to 425°. Peel and cut sweet potatoes lengthwise into 1/2-in. wedges. In a shallow bowl, whisk egg whites, salt and pepper until foamy. Place Parmesan cheese in another shallow bowl. Dip potatoes in egg white mixture, then in Parmesan cheese, patting to help coating adhere., Transfer to 2 foil-lined 15x10x1-in. baking pans coated with cooking spray. Roast 25-30 minutes or until potatoes are tender and cheese is golden brown. If desired, serve with mustard.