Roasted Sweet Potato Onion Tart Recipes

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ROASTED SWEET POTATOES & ONIONS

This delicious side dish is packed with nutrition. Sweet potatoes, onions and almonds are powerhouses of antioxidants and other nutrients -- in fact, almonds are among the most nutrient-dense foods, containing high concentrations of vitamins and minerals per calorie. Plus, olive oil and almonds contain monounsaturated fat -- the good type.

Provided by Jean Carper

Categories     Side Dish     Vegetables     Sweet Potatoes

Yield 6

Number Of Ingredients 7



Roasted Sweet Potatoes & Onions image

Steps:

  • Heat oven to 425 degrees F.
  • Toss first 6 ingredients in a shallow medium-sized baking dish.
  • Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds

Nutrition Facts : Calories 289.6 calories, Carbohydrate 44.7 g, Fat 9 g, Fiber 3.8 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 14.6 mg, Sugar 20 g

2 large sweet potatoes, peeled and cut in 1-inch chunks
2 medium Vidalia or other sweet onions, cut in 1-inch chunks
3 tablespoons olive oil
¼ cup amaretto liqueur
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
¼ cup sliced almonds, toasted

ROASTED SWEET POTATO AND ONION TART

Pillsbury™ pie crust provides a simple addition to this sweet potato and onion tart - perfect breakfast to enjoy the flavors of fall.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h40m

Yield 8

Number Of Ingredients 12



Roasted Sweet Potato and Onion Tart image

Steps:

  • Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss sweet potatoes, onion, oil and seasoned pepper blend. Arrange mixture in single layer in pan. Roast 20 minutes, stirring after 10 minutes, just until potatoes are tender. Cool completely, about 30 minutes.
  • Meanwhile, unroll pie crusts; stack on lightly greased surface. Roll into 12-inch round. Press round in bottom and up side of 10-inch deep-dish tart pan with removable bottom. Trim off excess crust along edges. Line crust with foil; fill with pie weights or dried beans. Line cookie sheet with foil. Place pan on cookie sheet.
  • Bake 12 minutes. Remove weights and foil; bake 5 minutes. Cool completely on cookie sheet on cooling rack, about 15 minutes. Reduce oven temperature to 350°F.
  • Stir bacon and parsley into sweet potato mixture. Spoon half of the mixture into partially baked crust; sprinkle with 1 cup of the cheese. Repeat layers once. In medium bowl, beat half-and-half, eggs, chopped rosemary and salt with whisk. Pour over cheese.
  • Bake on lowest oven rack 35 to 40 minutes or until set. Cool 15 minutes. Run knife around edge of pan; carefully remove side of pan.

Nutrition Facts : Calories 440, Carbohydrate 15 g, Fat 1 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 560 mg

3 cups cubed (3/4 inch) peeled sweet potatoes (about 1 1/2 lb)
1 cup chopped red onion
2 tablespoons olive oil
1 teaspoon seasoned pepper blend
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
6 slices bacon, crisply cooked, crumbled
1/4 cup chopped fresh Italian (flat-leaf) parsley
8 oz Gruyère cheese, shredded (2 cups)
1 1/2 cups half-and-half
4 eggs
1 teaspoon chopped fresh rosemary leaves
1/2 teaspoon salt

ROAST SWEET POTATO & ONION TART WITH GOAT'S CHEESE

Top buttery puff pastry with caramelised onions and melted cheese for a festive buffet or dinner party winner that you can make ahead and freeze

Provided by Justine Pattison

Categories     Buffet, Dinner, Lunch, Starter, Supper

Time 1h40m

Yield Serves 8-12 (makes 2 tarts)

Number Of Ingredients 11



Roast sweet potato & onion tart with goat's cheese image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of the oil in a large non-stick frying pan and cook the onions over a low heat for 20-25 mins or until well softened and lightly browned. Add the vinegar and cranberry sauce, and simmer for 5-10 mins more, stirring until almost all the liquid has disappeared. Leave to cool.
  • Meanwhile, put the sweet potatoes in a bowl and toss with the remaining oil, 1/2 tsp salt, 1/2 tsp pepper and the chilli flakes. Arrange on a baking tray and cook for 20 mins, turning halfway, until softened and lightly browned. Leave to cool.
  • Reduce oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment and unroll the pastry sheets on top - trimming the edges neatly at this point will encourage a good rise. Leaving a 2cm gap around the edge, spread the onions over the pastry, then top with the sweet potatoes and goat's cheese. Brush the beaten egg around the border of the pastry and bake in the oven for 35-40 mins or until the pastry is golden and crisp, swapping the shelves after 20 mins.
  • Scatter over the thyme, then cut each tart into quarters (or smaller pieces if serving more). Serve with a large leafy salad.

Nutrition Facts : Calories 776 calories, Fat 45 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 22 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.2 milligram of sodium

3 tbsp olive oil
6 medium red onions, finely sliced
5 tbsp red wine vinegar
100g cranberry sauce
1kg sweet potatoes, peeled and cut into small chunks
1 tsp chilli flakes
2 x 320g sheets ready-rolled puff pastry
3 x 100g soft goat's cheese with rind, broken into large chunks
beaten egg, for glazing
thyme sprigs, to serve
a large salad, to serve

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