ROASTED SWEET POTATOES WITH HORSERADISH BUTTER
This recipe plays velvety, honeyed roasted sweet potatoes against the sharp bite of a fresh horseradish and herb compound butter. It's a great dish for feeding a crowd at Thanksgiving or another gathering. You can roast the potatoes and make the horseradish butter ahead, then pop them into the oven just 15 minutes before serving, while the turkey rests. If you can't find fresh horseradish, substitute another aromatic ingredient like garlic, fresh ginger or scallions, adjusting the quantities to taste. You'll need less ginger and garlic than you would horseradish, and probably the same amount of scallions. Taste as you go.
Provided by Melissa Clark
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- In a heavy-duty resealable plastic bag, combine butter, horseradish, parsley, dill, panko, lemon zest and juice, salt and pepper. Close the bag, pressing out most of the air. Mash everything together until well combined and smooth, then use a ruler or the back edge of a knife to scrape and work the butter to the bottom of the bag so it forms a log, rolling it as you go. Refrigerate for at least 2 hours to firm up, or up to 1 week.
- Heat oven to 350 degrees. Prick sweet potatoes several times with a fork and wrap tightly in aluminum foil. Transfer to a baking sheet and roast until potatoes are tender, 45 minutes to 1 1/2 hours, depending on the size of the potatoes. Once cool enough to handle, unwrap and slice into 1/2-inch-thick rounds (there is no need to peel unless you dislike the skins). Potatoes can be roasted up to 2 days ahead; wrap and chill, then slice them just before using.
- Arrange rounds on a large rimmed baking sheet and count how many you have. Slice enough thin slabs of butter from the log so that you have one per potato slice, and place butter on top of potato slices.
- Move the oven rack so that it's 4 inches away from the broiler. Bake potatoes at 350 degrees until they are heated through and the butter is softened, 5 to 15 minutes depending upon how cold the potatoes were. Adjust oven temperature to broil, and broil until the butter is golden brown at the edges, 2 to 4 minutes. Serve garnished with herbs and fresh horseradish if you like.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 147 milligrams, Sugar 4 grams, TransFat 0 grams
ROASTED SWEET POTATOES WITH HOT HONEY BROWNED BUTTER
Doubling down on sweet potatoes' sweetness by adding honey is like adding fuel to the fire, but the nuttiness from the browned butter, heat from the crushed red pepper flakes and bright acidity from the vinegar all work together to bring it back from the brink. This hot honey browned butter is also good on roasted winter squash, over plain oatmeal and - if we are being honest -probably over ice cream. But that's a different conversation. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)
Provided by Alison Roman
Categories vegetables, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 425 degrees. Poke sweet potatoes all over with a fork and place them all directly on the oven rack. Roast until they are very tender, with bits of sweet potato sugar caramelizing in the spots they've been poked, 50 to 60 minutes.
- Meanwhile, melt the butter in a small pot over medium heat, swirling the pot just until the butter starts to bubble and brown, about 5 minutes. Add the honey, vinegar and red pepper flakes, swirling to combine (it will bubble up quite a bit), and season with salt and pepper. Remove from heat and set aside.
- Once the sweet potatoes are out of the oven, slit them down the middle. Warm the browned butter mixture, and pour over the sweet potatoes. (Alternatively, scoop the flesh out of the skins and transfer to a bowl or serving dish, then drizzle with the browned butter sauce.) Generously sprinkle with flaky sea salt.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 17 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 11 grams, Sodium 480 milligrams, Sugar 14 grams, TransFat 1 gram
ROASTED SWEET POTATOES WITH HONEY AND CINNAMON
Tyler Florence's Roasted Sweet Potatoes from Food Network are made even sweeter and stickier with honey, cinnamon and 30 minutes in a hot oven.
Provided by Tyler Florence
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
- Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.
Nutrition Facts : Calories 304 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 216 milligrams, Carbohydrate 41 grams, Fiber 5 grams, Protein 2 grams, Sugar 24 grams
ROASTED SWEET POTATOES WITH COMPOUND BUTTERS
Chow.com sent me an email showing their way to bake a sweet potato. When I read how they cut the skin BEFORE cooking it I cringed. Wash them, keep the skins intact & roast them so their natural sugars caramelize inside the skins. When done there is a palpable gap between the parchmenty skin & the wonderful tater innards. The first compound butter is adapted from Chow.com - the next two are our own. We eat sweet potatoes all winter long (great vitamins & satisfy our sweet tooths) usually with dark green vegies like home canned collards, home grown kale, spinach or cabbage, so having an assortment of butters in the fridge makes a simple meal special. The butters are enough for about 12 servings altogether but keep very well if not exposed to air in the fridge. I put ours in small ceramic containers & then in Ziplocs (labelled). Sweet potatoes roast well tucked near a bed of coals (if you are camping or having a bonfire) & do well if you are BBQing - I always cook at leasst a half dozen when smoking pork shoulders as they reheat so nicely for lunches & that smoky taste is awesome with the sweet potato.
Provided by Busters friend
Categories Low Protein
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For sweet potaotes:.
- Preheat oven to 425degrees F.
- Wash sweet potatoes (I use a brush) but keep skins intact.
- Roast on foil lined sheet for 30 to 45 minutes - until the skin is separated from the flesh. They may be sputtering caramelized sugars at the end of cooking (hence the aluminum foil as this stuff will smoke if it gets stuck on the floor of your oven).
- For Compound Butters:.
- Molasses-clove - Mix 4 ounces softened butter with the molasses, salt, pepper & cloves. Easy on the cloves. Pack butter into small serving dish & chill lightly until ready to serve or keep at room temperature.
- Maple-nutmeg - Mix 4 ounces softened butter with the maple syrup, salt, pepper & nutmeg. Pack butter into small serving dish & chill lightly until ready to serve or keep at room temperature.
- Orange-pepper - Mix 4 ounces of the softened butter with the orange zest, juice, salt & pepper. Pack butter into small serving dish & chill lightly until ready to serve or keep at room temperature.
Nutrition Facts : Calories 731.2, Fat 69.1, SaturatedFat 43.7, Cholesterol 182.9, Sodium 889.1, Carbohydrate 28.6, Fiber 4, Sugar 7.3, Protein 2.8
MIXED ROASTED POTATOES WITH HERB BUTTER
Steps:
- Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with water and add salt to taste. Bring them to a boil, cook for 10 minutes, drain and cool. The potatoes will only be partially cooked and should be completely dry before you roast them.
- Preheat the oven to 400 degrees F. Toss the potatoes with the canola oil and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
- While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, thyme and rosemary and add salt and pepper to taste.
- When the potatoes are done, put them into a large bowl, toss with the herb butter and serve immediately.
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