Sweet Potatoes without all the Goo

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  • hoyalawya2003
    hoyalawya2003 Posts: 631 Member
    Cut them into 1" cubes, toss in olive or canola oil, salt and pepper and roast at 400 until tender (20 minutes or so). You can add other root vegetables to this mixture too and do a medley.

    Bake them whole and serve with a sprinkling of cinnamon and sugar

    Cut into 1" cubes, combine with apple wedges, fresh cranberries and walnuts or pecans. Toss in canola oil, salt, a little brown sugar and cinnamon. Place on a large piece of foil that has been sprayed with cooking spray (big enough to close over the mixture and seal). Fold over foil and seal well. Place on baking sheet and bake at 375 for 30 minutes, turning over halfway through for even browning.

    This, but with salt, pepper, and chili powder. I like my sweet potatoes with salt/savory spices better.
  • lngrunert
    lngrunert Posts: 204 Member
    If you like spicy food, these Chipotle Sweet Potatoes are the bomb: http://bobbyflay.com/recipe.php?id=169

    If you don't like it spicy, the recipe works just as well without the chipotles. :)
  • jdctrumpet
    jdctrumpet Posts: 64 Member
    I go as simple as possible with sweet potatoes. Oven at 450 degrees, skin on, holes poked into them with a fork. Bake for 45-55 minutes depending on how big they are. Cut open, put a little cinnamon on and done!
  • MyChocolateDiet
    MyChocolateDiet Posts: 22,281 Member
    my mom used to bake one for an hour, then plate it in a bowl, split it down the middle and pour milk over it and eat it like that. she acted like it was the best thing in the world and I am gonna try it this winter.
  • janicebinva
    janicebinva Posts: 99 Member
    I love this one and have made it several times. The potatoes end up sliced in the pan, not mashed with tons of butter. The dish has a beautiful color with the sweet potato slices and the dark, plump raisins.

    http://www.foodnetwork.com/recipes/sweet-potatoes-with-brandy-and-raisins-recipe/index.html#!

    You can even cut back a bit on the sugar and butter, as long as they don't get dried out.

    The last time I made this, we discovered at the last minute that we didn't have any brandy. I used bourbon instead, and it was even better that way.

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