ROSEMARY ROASTED SWEET POTATOES RECIPE BY TASTY
Here's what you need: sweet potatoes, oil, dried rosemary, salt, pepper, fresh parsley
Provided by Merle O'Neal
Categories Sides
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F (200ºC).
- Slice the top and bottom off of the sweet potatoes, and slice potatoes in half crosswise. Rest each half on the broader end, then slice 3 times vertically and horizontally. Turn the potatoes on their side and make 4 or five more slices, to form cubes.
- Transfer the sweet potatoes to a baking sheet, then add the oil, rosemary, salt, and pepper. Toss to coat evenly.
- Bake for 35-40 minutes, until the sweet potatoes are tender and starting to brown around the edges.
- Let cool for 5 minutes. Garnish with chopped parsley before serving.
- Enjoy!
Nutrition Facts : Calories 234 calories, Carbohydrate 41 grams, Fat 7 grams, Fiber 6 grams, Protein 3 grams, Sugar 12 grams
HONEY AND ROSEMARY SWEET POTATOES
Baked until chewy on the outside and soft on the inside, these are a perfect balance of salty and sweet. The rosemary makes them addictive.
Provided by Coco
Categories Side Dish Vegetables Sweet Potatoes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper.
- Mix the olive oil, honey, rosemary, salt, and black pepper together in a large bowl, and stir the sweet potato cubes in the mixture to coat. Remove sweet potato cubes with a slotted spoon, and arrange in a single layer on the prepared baking sheet.
- Bake in the preheated oven until tender, about 45 minutes. Turn oven heat up to 450 degrees F (230 degrees C) and bake until browned, another 15 minutes.
Nutrition Facts : Calories 279.6 calories, Carbohydrate 57.7 g, Fat 4.7 g, Fiber 7 g, Protein 3.7 g, SaturatedFat 0.7 g, Sodium 513.4 mg, Sugar 21.1 g
MUSHROOM AND SWEET POTATO POTPIE
The last time I was in the U.S., I had an amazing mushroom and beer pot pie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! - Iben Ravn, Copenhagen, Denmark
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a Dutch oven, heat 1 tablespoon oil over medium heat. Add shiitake mushrooms and cook in batches until dark golden brown, 8-10 minutes; remove with a slotted spoon. Repeat with 1 Tbsp. oil and the portobello mushrooms., In same pan, heat 1 tablespoon oil over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic and 1 teaspoon rosemary; cook 30 seconds longer. Stir in beer, 1 cup broth, bay leaves, vinegar, soy sauce and sauteed mushrooms., Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. In a small bowl, mix cornstarch and remaining broth until smooth; stir into mushroom mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove and discard bay leaves; transfer mushroom mixture to 8 greased 8-oz. ramekins. Place on a rimmed baking sheet., Layer sweet potatoes in a circular pattern on top of each ramekin; brush with remaining oil and sprinkle with pepper, salt and additional rosemary. Bake, covered, until potatoes are tender, 20-25 minutes. Remove cover and bake until potatoes are lightly browned, 8-10 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 4g fiber), Protein 5g protein.
EASY VEGAN WELLINGTON
Wow family and friends with this mushroom and sweet potato wellington with cranberries. It makes an impressive centrepiece dish in a vegetarian or vegan Christmas spread.
Provided by Anna Glover
Categories Dinner, Main course
Time 2h
Number Of Ingredients 17
Steps:
- Put the dried mushrooms in a heatproof bowl and pour over 500ml boiling water from the kettle. Stir and press them down so they're well covered, then leave to soak.
- Heat the olive oil in a wide frying pan over a medium heat, and fry the onion and chestnut mushrooms until the veg is very soft and the mushrooms look wilted and reduced, about 20 mins.
- Stir in the garlic and sweet potatoes, then the rehydrated mushrooms and their soaking liquid, leaving the last dregs of the liquid in the bowl (this may contain grit from the mushrooms). Cover and cook for 15 mins until the sweet potatoes are just softened, and most of the liquid has evaporated. Add a splash more water halfway through if the liquid evaporates too quickly.
- Remove the lid and stir in the chopped herbs, breadcrumbs, molasses, nuts and cranberries. Season well and sprinkle in the nutmeg. The mixture should be stiff enough to resemble stuffing, but not dry - all the breadcrumbs should be coated and have absorbed some of the liquid. Remove from the heat and leave to cool in the pan.
- Once cool, unroll one of the puff pastry sheets onto a lightly floured non-stick baking sheet or baking tray lined with baking parchment. Whisk the milk and mustard together with a pinch of salt and set aside.
- Spoon the cooled filling down the middle of the pastry sheet in a neat line, leaving a 5cm border around the edges. Use the mustard-milk mix to brush the borders, then top with the second pastry sheet. Press the pastry around the filling to remove any air pockets, then crimp to seal the sides. Trim off any excess pastry with a sharp knife and use a fork or your fingers to make a pattern around the edge of the wellington.
- Cut a small steam hole in the top of the middle, then brush the top with the mustard-milk mix. Chill on the sheet or tray for 30 mins. Will keep in the fridge for up to two days.
- Heat the oven to 200C/180C fan/gas 6. Remove the wellington from the fridge and brush with more of the mustard-milk mix. Score a pattern into the top of the pastry with a cutlery knife or fork, if you like, then bake for 35-40 mins until golden, puffed up and crisp - cover with foil if it's browning too quickly. Arrange the whole sage leaves on top of the wellington and stick them down with the mustard-milk mix, then return to the oven for 10 mins more.
- Leave to rest on a board or platter for 10 mins before cutting into chunky slices to serve.
Nutrition Facts : Calories 712 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 22 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 1.7 milligram of sodium
SWEET POTATOES WITH MUSHROOMS, ONION, AND THYME
Roasting the potatoes with the onion accentuates the natural sweetness of both..with the earthy taste of mushrooms you have a real winner!
Provided by TishT
Categories Yam/Sweet Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven to 400 degrees F.
- Arrange the sweet potatoes, onion, and mushrooms in a large roasting pan or baking dish, about 13 X 9.
- Drizzle evenly with olive oil, sprinkle with thyme, salt and pepper, and stir to coat vegetables.
- Roast vegetables until golden and tender, turning occasionally with a spatula, about 45 minutes.
- Serve immediately.
SWEET POTATOES WITH MUSHROOMS AND ROSEMARY
Make and share this Sweet Potatoes With Mushrooms and Rosemary recipe from Food.com.
Provided by Pink Penguin
Categories Yam/Sweet Potato
Time 30m
Yield 2 Jackets, 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 200c/fan180c/gas 6. Prick potatoes serval times with a fork, then microwave on High for 8-10 mins, turning once, until tender. Meanwhile, heat the oil in a nonstick pan , add the mushrooms and rosemary and cook over a fairly high heat until the mushrooms are tender and slightly coloured. Season to taste.
- Put the potatoes in the oven and roast for 15 mins until the skins start to crisp.Split open and spoon oven the mushrooms. Sprinkle with parmesan to serve.
Nutrition Facts : Calories 350.9, Fat 8.8, SaturatedFat 1.9, Cholesterol 4.4, Sodium 238.3, Carbohydrate 61.1, Fiber 9.8, Sugar 13.8, Protein 9.9
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