Time 37m Number Of Ingredients 9 Steps:
Preheat oven to 425 degrees. Place sweet potatoes in a large bowl and drizzle with oil. Add remaining ingredients and stir to coat sweet potatoes evenly. Spread sweet potatoes out on a large baking sheet. Bake 15 minutes. Stir and bake another 15 to 20 minutes.
Time 50m Yield 8 servings. Number Of Ingredients 6 Steps:
In a large resealable plastic bag, combine sweet potatoes and oil. Add remaining ingredients; toss to coat. , Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.
Time 55m Yield 8 serving(s) Number Of Ingredients 6 Steps:
In a zip-top plastic bag, toss potatoes and oil. Combine remaining ingredients; add to bag; toss to coat. Transfer to a greased 11x7 inch baking dish. Bake, uncovered, at 400 degrees for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.
Time 1h10m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F. Put the olive oil in a large mixing bowl. Add the salt, pepper, cinnamon, ginger and 1 tablespoon of the honey and whisk to combine. Add the potatoes and toss to coat. Spread the potatoes on a baking sheet. Roast, stirring halfway though, until the potatoes are tender and the edges are crisp, 45 minutes to 1 hour. Meanwhile, make the glaze: Put the chili sauce, red pepper flakes, hot sauce and remaining 2 tablespoons honey in a small saucepot. Set the pot over medium-high heat and cook, stirring, until the ingredients come together, about 2 minutes. Pour the warm glaze over the potatoes on the baking sheet and toss to coat. Pour the glazed potatoes into a serving dish and sprinkle with the pecans and scallions. Serve warm.
Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees. Heat a baking sheet in the oven until hot, about 15 minutes. Meanwhile, slice sweet potatoes in half lengthwise; slice each half into 3 wedges. Place in a medium bowl, and toss with oil, cumin, paprika, and ginger. Season with salt and pepper. When baking sheet is hot, remove from oven. Arrange sweet potatoes in a single layer on sheet. Return to oven; cook until potatoes are crisp and golden on the bottom, about 15 minutes. Turn, and continue cooking until golden all over, about 15 minutes more. Remove from oven; season with salt and pepper. Serve with limes and sauce.
Time 1h Number Of Ingredients 4 Steps:
Peel the sweet potatoes and cut crossways into slices 2.5cm thick. Lay each potato on a large sheet of foil, keeping the slices together. Drizzle each potato with the olive oil, sprinkle with the thyme leaves, about half of the chopped chilli and season with plenty of salt and pepper. With your hands, massage the flavourings into each slice. Replace the slices in their original positions. Lay a thyme sprig across the top of each potato and sprinkle with the remaining chilli. Wrap the foil securely round the potatoes to make two parcels. (You can prepare to this stage up to 24 hours ahead.) Put the foil parcels on the rack over the hottest part of the barbecue and cook for 45 minutes until the potatoes are buttery and softened. (Unwrap and test with the point of a knife to check if they’re ready).
Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees. Slice sweet potatoes in half lengthwise; slice each half into 3 wedges. Place in a medium bowl, and toss with oil, cumin, paprika, ginger, and cayenne pepper. Season with salt and white pepper. Arrange sweet potatoes in a single layer on a baking sheet. Transfer to oven; roast until potatoes are crisp and golden on the bottom, about 15 minutes. Turn, and continue roasting until golden all over, about 15 minutes more. Remove from oven; season with salt and pepper. Serve with lime wedges.
Time 1h Yield Serves six Number Of Ingredients 10 Steps:
Heat the olive oil over medium heat in a large, heavy lidded skillet or Dutch oven. Add the onion and a generous pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Stir in the paprika, cayenne and tomato paste, and cook, stirring, until the tomato paste turns a rusty color, about one minute. Add the sweet potatoes, and stir for about a minute until coated with the onion and spice mixture. Add the white wine, enough water to cover the sweet potatoes halfway (1 1/2 to 2 cups), and salt to taste. Bring to a boil, lower the heat to medium-low, cover and simmer 30 to 40 minutes until the potatoes are tender and the sauce thick. Taste and adjust salt. If the sauce is still watery once the sweet potatoes are thoroughly cooked, do not adjust salt right away. Carefully remove the sweet potatoes to a platter using tongs. Turn up the heat, and reduce the sauce until thick. Adjust salt, and pour the sauce over the sweet potatoes. Remove from the heat, and let stand for 5 to 10 minutes before serving.
Time 1h15m Yield 4 Number Of Ingredients 5 Steps:
Preheat oven to 375 degrees F (190 degrees C). Place sweet potatoes, olive oil, brown sugar, Cajun seasoning, and salt in a large resealable plastic bag; shake to coat potatoes evenly. Transfer mixture to a baking dish. Bake in preheated oven, stirring occasionally, until sweet potatoes are tender, about 1 hour.
Time 40m Yield 4 Number Of Ingredients 10 Steps:
Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet. Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.
Time 3h10m Yield 8 servings Number Of Ingredients 9 Steps:
Coat a 5-quart slow cooker with cooking spray. In a large bowl, stir together the sweet potatoes, pecans, butter and orange juice concentrate until combined. In a small bowl, stir together the brown sugar, pumpkin pie spice and cayenne pepper. Sprinkle over the sweet potato mixture and stir until combined. Spoon into the slow cooker. Cover and cook on low for 2 to 3 hours. Sprinkle the marshmallows over the top of the sweet potatoes in the slow cooker. Cover and cook on low for 15 more minutes, or until the marshmallows are melted.
Time 55m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 400. Place diced potatoes and onions in large bowl, toss with olive oil to coat. Add all other ingredients, toss to coat. Pour into buttered casserole dish. Roast in oven for 40-45 minutes or until potatoes are tender and edges are browned and caramelized. Adjust spiciness/seasonings to taste. Stir gently halfway through cooking time or as needed.
More about “spicy sweet potatoes recipes”
Time 2h Yield About 30 croquettes Number Of Ingredients 13 Steps:
Put the sweet potatoes and 1 teaspoon salt in a pot and cover with an inch or two of water. Bring to a boil, reduce to a simmer and cook until tender, 10 to 12 minutes. Drain the potatoes, transfer to a bowl, mash with a fork, and let cool for at least 30 minutes. (You can also do this step ahead and let the mashed sweet potatoes cool in the refrigerator overnight.) Add the cheese, flour, cumin, paprika, black pepper and cayenne to the mashed sweet potatoes and mix until evenly combined. Use a medium cookie scoop (a scant 2 tablespoons) to portion the mixture onto a baking sheet lined with parchment. Freeze until solid, at least 1 hour. Prepare to bread the croquettes: Set up a standard breading procedure in three bowls - flour, egg-and-oil mixture and bread crumbs. Dip each piece in the flour, shaking off any excess, in the egg mixture (turning it a few times to make sure it is completely coated), then in the bread crumbs. Set each breaded croquette on the baking sheet. Refreeze the finished, breaded croquettes until firm. (These can live in your freezer for months.) Add enough neutral oil to a deep-sided pot or pan to reach a depth of 1 1/2 to 2 inches, and heat over medium until shimmering, or when a thermometer reads between 325 and 350 degrees. Working in batches, fry the frozen croquettes, stirring occasionally, until nicely browned all over and piping hot in the center, about 5 minutes. (When frying, it’s important to moderate the heat to keep as steady a temperature as possible. Adding frozen products to hot oil brings the temperature down, as does crowding.) Using a slotted spoon, remove cooked croquettes to a baking rack and immediately sprinkle with a little salt before serving.
