Whether you want to mix it up on a weeknight or impress the in-laws at your next holiday gathering, here are some of our favorite sweet potato recipes to get you started. A humble baked sweet potato topped with a pat of butter and a dash of cinnamon is absolutely irresistible any day. Create stacks in the muffin tins until they go just above the rim (stacks. You will need at least 12 slices per muffin tin (144 or more total) Add the melted butter/onion/garlic and thyme to the potatoes and combine using your hands. Fill the rest of the muffin tins with the remaining sweet potatoes. Peel the sweet potatoes and slice them on a mandolin on the highest setting (¼). Remove from the oven and let stand 5 minutes. Bake for 35-45 minutes or until golden brown at the edges and tender all the way through. Spoon a teaspoon of the butter/brown sugar mixture over each of the small stacks of potatoes. Layer the potato slices into stacks in the prepared muffin cups, filling each one to the top. Stack 5-6 slices of sweet potato in the bottom of each muffin cup. Sweet Potato Stacks 2 lbs (1 kg) raw sweet potatoes, peeled and sliced thinly 2 tbsp (30 mL) vegetable or canola oil 3 tbsp (45 mL) butter melted, divided. While it's a must on most holiday menus (is it even Thanksgiving without a sweet potato casserole topped with marshmallows?), this simple side is worthy of working its way into your daily supper plans too. Cut the Sweet potatoes into thin round slices. In a small bowl, combine the melted butter, brown sugar, cinnamon, nutmeg, and vanilla. Higher in fiber and lower in calories than a russet or a Yukon gold, the sweet potato is a great healthier alternative to starchy spuds too. It brings earthiness and warmth to our favorite holiday desserts, like sweet potato pie, and subtle, natural sweetness to entrées and sides. This versatile tuber can transition between sweet and savory in a flash. Layer half of sweet potatoes in a lightly greased 12-cup muffin pan. Give it another sprinkle of crushed chillies, pepper and salt.Although you're probably most familiar with the classic sweet potato dishes you see on your Thanksgiving or Christmas table, this sweet and savory spud offers a lot more than just a touch of holiday nostalgia.Top with another sweet potato circle, add a little more avocado spread, another cucumber ribbon and a big juice olive.Add tomato slice, and top with cucumber ribbon Spray some cooking spray to a standard muffin pan. Cheese: Shred the gruyere cheese and store in an airtight container in the fridge. Ham: Slice the ham and store in a container in the fridge. Spices: Measure out the spices and seal inside a jar. Cover with cold water, then store in fridge for up to 24 hours. Add the butter, olive oil, rosemary, parsley, salt and pepper to the potatoes. Potatoes: Wash and slice the potatoes, then place in a bowl. Add sweet potatoes and toss with half of sesame oil (1 Tbsp as original recipe is written // adjust if altering batch size). Recipe Sweet Potato Stacks with Crispy Sage Leaves Stacks of thinly sliced sweet potatoes topped with crispy ribbons of sage. Slice the potatoes into 1/8-inch-thick slices using a Mandoline slicer. Spoon avocado mixture onto 1 sweet potato circle. Preheat oven to 350 degrees F (176 C) and lightly spray a baking sheet with non-stick spray or brush with oil. Pile a scrunched up piece of ham on each potato, then top with a blob of the lemony mayo. To serve, mix the mayonnaise with the lemon juice. Roast for 20-30 mins until golden and crisp on the outside, then leave to cool. Once the sweet potato slices are baked, take them out of the oven and let them cool for a few minutes Heat oven to 200C/fan 180C/gas 6, then toss the potato chunks with the oil and some seasoning on a baking sheet. Instead of making potato stacks, make sweet potato stacks.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |