large mixing bowl, toss sweet potatoes with olive oil, salt and pepper
Line 2 baking sheets with foil. Coat sweet potatoes with 3 tablespoons oil. Place
Peel sweet potatoes and cut into thin wedges.<
egrees C).
Prick the sweet potatoes with a fork and bake in
Preheat oven to 375 degrees F (190 degrees C).
Arrange the sweet potatoes on a baking sheet, and bake in preheated oven for 1 hour.
Cut a slit into the top of each potato. Carefully scoop out the pulp from the potato, leaving the skins intact; place the potato in a large bowl. Add the margarine and pineapple to the potato and stir together. Stuff the potato mixture back into the reserved potato skins. Sprinkle the pecans over each potato.
Return the stuffed potato skins to the oven; bake another 12 minutes.
Place sweet potatoes into a large pot and cover with water; bring
egrees Fahrenheit.
Prick the sweet potatoes with the tip of a knife
Wash & halve the potatoes & place on foil lined tray/
Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a glass or non-stick baking dish with olive oil.
Place sweet potatoes into the prepared baking dish and turn to evenly coat with the olive oil in the baking dish. Season sweet potatoes with salt and pepper. Add onion and garlic to sweet potato mixture.
Bake in the preheated oven until sweet potatoes are tender, about 1 hour.
Prick sweet potatoes with a fork in several places.<
br>Prick or puncture the sweet potatoes with a fork and put them
Clean sweet potatoes with water. Cut them into bite-sized chunks with keeping the skin on.
Clean the chunks again and wipe off excess water.
Slowly deep-fry the potatoes in a skillet over a low heat, until they turn slightly golden.
Mix fried sweet potatoes with honey in a bowl.
Sprinkle black sesame in the potatoes and serve it hot or cold.
In a large saucepan, cover sweet potatoes with water; bring to a boil.
Reduce heat; cover and simmer for 30 minutes or until just tender.
Drain and cool slightly.
Peel and cut into 1/4-inch slices.
Alternate layers of potatoes and apples in a 9 x 13 x 2-inch baking dish.
Pour orange juice over potatoes and apples. Mix brown sugar, ginger and cinnamon, then sprinkle over potatoes and apples.
Dot with butter.
Bake, uncovered, at 350\u00b0 for 35 to 45 minutes or until apples are tender.
Preheat oven to 425.
Toss sweet potatoes with oil, cayenne, and salt in a large bowl until coated.
Transfer to a baking sheet and roast until fork tender, 25 minute.
Whisk honey, lime juice, and cinnamon together in a small bowl while potatoes roast.
Once potatoes are tender, coat with glaze and roast 5 minutes more.
Garnish with cilantro.
Put oven rack in lower third of oven and preheat oven to 425\u00b0F
Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.
Makes 4 servings.
In a large saucepan, cover sweet potatoes with water.
Bring to a boil.
Reduce heat, cover and simmer for 30 minutes or until just tender.
Drain and cool slightly.
Peel and cut into 1/4-inch slices.
Alternate layers of potatoes and apples in a greased 13 x 9 x 2-inch baking dish.
Pour orange juice over.
Combine the first 3 ingredients and add to a lightly greased 11x7 inch baking dish or a shallow 2-quart casserole.
Sprinkle with salt and cayenne.
Bake, covered, in a 375\u00b0 oven for 40-45 minutes or until potato is tender.
Add syrup and next 3 ingredients; mash, leaving a few lumps.
Sprinkle with pecans.
et aside.
Rub the sweet potatoes with a few drops of oil
n large bowl.
Add sweet potatoes and cranberries; toss to coat
aking tray with parchment paper.
Using a fork, pierce sweet potatoes all