Need sweet potato recipes!

I cut a couple up in chunks... Red onion also chunked... Can pineapple chunks (no juice)... Drizzle with italian dressing... Bake at 350ish for 40ish min (til as soft as you want it)....

Sweet potato fries

I cut them into strips and put in a large bowl
Toss with olive oil and seasoning of your choice: I always use an italian blend with a touch of salt and pepper.
Adding a little parmesan cheese makes them extra good.

Lay them on a baking sheet and bake on 350-375 about 30 minutes or until the outside is crispy or to your desired liking.

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Vegetable Tian

by Pam on February 14, 2009

This is a recipe I adapted from one I found in “Barefoot in Paris”. We had friends over for dinner so I served this Vegetable Tian and it was a HUGE hit. The veggies were perfectly roasted, the potatoes were nice and tender and the caramelized onions were sweet and salty. The whole dish was delicious and it looked really pretty too. All of my friends loved these roasted vegetables and so did most of the kids. I am looking forward to making this again and again. I served this dish alongside the Chicken with 40 Cloves of Garlic and they paired nicely together.
•2 tbsp olive oil (divided)
•1 large sweet yellow onion cut in half and sliced
•2 cloves of garlic, minced
•1-2 russet potatoes, unpeeled
•1 zucchini
•1 yellow squash
•3 large Roma tomatoes
•Sea salt, freshly cracked black pepper, to taste
•Dried thyme, to taste
•1/2 cup of grated Parmesan cheese

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.


Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.

Click here for a printable version of this recipe

This i on pinterest, I copied and pasted, came out awesome and really pretty.

This is an insanely delicious sweet potato recipe. I make it all the time for Christmas and Thanksgiving...

http://www.marthastewart.com/317532/sweet-potato-and-sage-butter-casserole

I've played around with the amount of butter it calls for and used 2% instead of whole milk to improve the total calories and it's still quite yummy.

We eat a ton of sweet potatos! They go with everything, sweet, spicy, creamy etc.

http://www.edibleperspective.com/home/2010/3/27/simplicity.html sweet potato bake. cut into rounds and then. really good!

http://dlynz.com/?p=2353 crash sweet potatos. i use just a smidge of oil to get them crispy.

http://budgetbytes.blogspot.com/2011/02/chorizo-sweet-potato-enchiladas-908.html i use soy-rizo from trader joes

I made this recipe this past weekend...it was fabulous and extremely healthy and low cal, even for enchiladas. I am not affiliated with this blog, Im just posting the recipe from the site if you are interested...I added up all the ingredients and it came out to under 200 cals a serving.
http://www.joanne-eatswellwithothers.com/2012/05/recipe-stacked-roasted-vegetable.html

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