Preheat the oven to 350\u00b0F. Line a baking pan with parchment paper. Place sweet potato on pan. Drizzle with oil and sprinkle with seeds and spices; toss to coat in spice mixture. Roast, turning occasionally, for 20 mins or until sweet potato is tender.
Meanwhile, cook lentils in a saucepan of boiling water for 20 mins or until tender. Rinse under cold water. Drain.
Combine sweet potato, lentils, onion, spinach, cilantro, mint, and lemon peel and juice in a large bowl; toss to combine. Season to taste.
o 350\u00b0F.
Combine sweet potato, pumpkin and garlic in a
00\u00b0C.
Toss the sweet potato, onion and garlic in oil
ven to 425\u00b0F. Place sweet potato on a parchment paper-lined
Preheat oven to 400\u00b0F. Line a baking tray with parchment paper. Toss sweet potato with oil, cumin, ground coriander and garlic then spread out over prepared tray. Bake for 20 mins, or until golden and tender. Let cool.
Meanwhile, blanch green beans in boiling water until bright green and crisp. Rinse under cold running water then drain.
To serve, arrange arugula, sweet potato and beans in a shallow serving bowl. Combine yogurt, lemon zest and juice then drizzle over salad. Garnish with cilantro leaves.
Roast sweet potato at 350F for 45-1hr, until tender.
Let potato completely
/2 cup coconut and sweet potato and mix well.
Using
egins to brown, then add roasted sweet potatoes and sage, heat through
Preheat oven to 375 degrees F (190 degrees C).
Place sweet potato cubes in a bowl. Drizzle coconut oil over potatoes and toss, using your hands, until each cube is coated. Spread sweet potato cubes onto a baking sheet; season with rosemary, thyme, salt, and pepper.
Bake in the preheated oven until potatoes are softened, about 20 minutes.
ith nonstick spray.
Cut sweet potato into ribbons using a spiralizer
Preheat oven to 375 degrees.
Drain and mash sweet potato.
Mix all ingredients in a bowl.
Divide mixture into 3 pie shells. Careful not to over fill.
Bake at 375 degrees for approximately 60 minutes or until it no longer jiggles in the center.
Preheat oven to 425 degrees.
Chop sweet potato. Spread evenly over bottom of large glass baking pan.
Sprinkle raisins and sunflower seeds evenly over potato pieces.
Coat liberally with olive oil (drizzle over and stir things up, then spread evenly again.).
Bake for 20-30 minutes, until tender.
Serve and enjoy!
Preheat oven to 400 degrees F (200 degrees C).
Brush 1 teaspoon (5 mL) of the oil in the bottom of a 13 x 9-inch (33 x 23 cm) pan. Place sweet potatoes, peppers, onion and olives in pan.
Slice each of the sausages into 5 or 6 pieces; place in pan.
In a small bowl, mix together remaining oil, rosemary, garlic and seasoning salt. Brush over vegetables. Cover with foil.
Bake in the preheated oven for 30 minutes. Remove foil and cook 10 minutes longer.
or the andouille sweet potato hash:
Cook the sweet potatoes: Preheat oven
o 350.
Dice the sweet potatoes to 1/2 inch
ven to 400\u00b0F. Toss sweet potato wedges with oil and sea
peed just until blended. Add sweet potato puree, beating just until blended
n a large bowl add sweet potatoes, 4 tablespoons of maple
In a large bowl, whisk together the oilive oil, lime juice, sugar, ginger and salt until combined.
Add the grated sweet potatoes, nuts and scallions; reserve approximately 2 cups of the mixture for day 2 variation and serve the remainder in the lettuce leaf cups.
Day 2: In a medium size bowl, toss together the reserved sweet potato slaw with the chicken, hoisin sauce and seasame oil; serve over a bed of mixed greens.
The recipe serves 8, 4 on day 1 and 4 on day 2.
br>Meanwhile, combine ground beef, sweet potato, rosemary, onion and garlic in