Few best sweet potato recipes ideas that are perfect for any fall event, Mashed, baked or roasted, these are the unique and healthy recipes for sweet potato infect all the veggie, few of them you can find down below:
Vanilla Spiced Roasted Sweet Potatoes.
In large bowl, toss sweet potatoes, oil, chili, and salt. Cut vanilla bean lengthwise and scrape seeds into potatoes. Toss again to combine everything. Preheat the oven to 400°F.
Then put into large rimmed baking sheet and roast until 25-30 minutes.
Yummy delicious Roasted vanilla sweet potatoes ready to enjoy..
Roasted Sausages and Sweet Potato-White Bean Stew.
In a large roasting pan take sweet potatoes, onion, fresh thyme, clove garlic, salt, black pepper and olive oil and mix well
Now place sausage on top of vegetables.
Preheat the Oven at 450 degrees F and bake for 20 minutes. Remove pan and stir then add chicken broth, beans, vinegar and garlic butter. Bake for 10 more minutes until sausage turned golden brown and sweet potatoes are tender. juicy Roasted sausages and sweet potato with white Bean Stew is ready to serve with bread.
Grilled Sweet Potatoes With Lemon-Herb Sauce.
In small bowl, combine onion and lemon juice. Let sit, also heat grill on medium temperature. Toss sweet potatoes with oil, salt and pepper. Grill until slightly roasted and tender. Into bowl with onions, stir lemon zest, chili and remaining oil, then add mint.
Spread Greek yogurt and drizzle with oil. Prepare yogurt and spoon mint relish on top.
Sweet-and-Spicy Chicken With Roasted Sweet Potatoes and Asparagus.
Place chicken, breast on a rimmed baking sheet and season with salt and pepper.
add chili-garlic sauce, lime zest and juice, and ginger in a bowl. Take half the mixture to a second bowl (like about 3 tablespoons). In one half add honey and mix set aside. Take remaining mixture and brush it over chicken. Roast for 20 minutes in Preheat oven 425°F.
Toss together sweet potatoes, oil, and coriander in a bowl. also add salt and pepper. Scatter in chicken and Roast for 18 to 20 minutes in 165°F.
In separate pan season asparagus and roast until asparagus is tender about 8 to 10 minutes. Leave chicken for 5 minutes prior to cutting.
Serve vegetables and chicken decorated with cilantro and held sauce close by.
Gingery Sweet Potato Pie
With the help of fork prick the sweet potatoes all over roast until tender, 60 to 65 minutes in a Preheat oven to 400°F. Let cool.
Meanwhile roll dough to a 13-inch circle and set it to a 9-inch pie plate and Freeze 15 minutes.
Line dough and put beans and Bake, until edges start to look dry, 10 to 12 minutes. Remove parchment and beans. Again bake until crust is set and pale in color, 8 to 10 minutes more. Reduce oven to 350°F.
Boil the sweet potatoes and when cool enough, discard the skin and mash until smooth in a bowl. Add milk, eggs, and ginger, brown sugar, granulated sugar, cinnamon, allspice, and salt and whisk until smooth. then pour into baked crust. Bake for 55 to 60 minutes until filling is just set and surface starts to look dry and cooked properly. Let cool to room temperature.
Mix together sour cream, heavy cream, granulated sugar and vanilla with the help of electric mixer. Spread on pie and serve.
Rosemary-Pecan Sweet Potato Mash.
Start with pricking sweet potatoes with fork and microwave on High for 6 minutes until cook soft and 6 minutes more from each side. Leave until cool.
Toss pecans with oil on rimmed baking sheet, then add Parmesan, cayenne, rosemary and salt. Roast until fragrant for 3 minutes. Toss with remaining rosemary.
Peel potatoes and mash with maple syrup until smooth. Move to serving dish and top with pecans.
Sweet Potato Spoon Bread With Caramel Pecan Topping.
Preheat oven to 350 degrees F. In food processor mix boiled or roasted sweet potatoes, brown sugar light one, eggs, milk, orange juice, cinnamon, ground ginger and salt until smooth. Butter the ramekins and divide sweet-potato mixture among ramekins. Bake until golden and slightly puffed up for 30 minutes. Let it cool in room temperature.
Meanwhile, cook 1/4 cup water and granulated sugar until sugar dissolves in heavy-bottomed saucepan over medium-low heat for about 5 minutes and do not stir. Make heat to medium-high and boil, without stirring, until syrup becomes a deep beautiful amber color. Remove from heat and mix in cream. add butter, salt and pecans and mix well. For 10 minutes let it cool down
To serve, top each spoon bread with cup of the salted caramel pecans.
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