Spicy Roasted Sweet Potatoes And Pears Recipes

Steps:

• 1. heat oven to 425. On large rimmed baking sheet, toss pears, onions, sweet potatoes, and thyme with olive oil and 1 teaspoon, each salt and pepper. roast until gold brown and tender, 35-45 minutes.

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.

Steps:

• Preheat oven to 400°F. Butter 13 x 9 x 2 - inch glass baking dish. Pierce potatoes in several places with fork. Place on baking sheet; bake until very tender when pierced with knife, about 1 hour. Remove from oven. Reduce temperature to 350°F.
• Meanwhile, melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add pears; sautée until beginning to soften, about 5 minutes. Add 3/4 cup nectar; bring to simmer. Reduce heat to medium-low; cover and simmer until pears are very tender, adding more nectar if mixture sticks to skillet and stirring often, about 4 minutes. Transfer to processor and puree.
• Peel sweet potatoes; place in large bowl of electric mixer. Add 4 tablespoons butter; beat until smooth. Mix in pear puree, sugar, cinnamon and cardamom. Season with salt and pepper. Transfer to prepared dish (Can be prepared 1 day ahead. Cover and chill.)
• Bake potatoes uncovered until just heated through, about 20 minutes.

Steps:

• Preheat oven to 400 degrees. Wash, dry and cut the sweet potatoes and pears into bite sized chunks. Toss with olive oil. Add seasoning, cinnamon and toss again. Pour onto jelly roll pan lined with aluminum foil. Bake for 20-25 minutes or until lightly brown and done in the center.

Steps:

• Preheat oven to 400 degrees. Scrub potatoes. Quarter lengthwise; slice diagonally 1 1/2 inches thick. On a rimmed baking sheet, toss slices with olive oil, dry mustard, ground ginger, and cayenne; season with coarse salt. Roast, tossing occasionally, until crisp-tender, 20 to 25 minutes.
• Core and quarter 2 Bartlett pears; halve crosswise. Add to the potatoes; toss all with another tablespoon oil. Continue roasting until potatoes are fork-tender, about 10 minutes more.

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.

Steps:

• Place the sweet potatoes in a shallow 3-qt. microwave-safe dish; add water. Cover and microwave on high for 18-20 minutes or until tender. Drain and place in a large bowl. Add the remaining ingredients; beat until combined.

Steps:

• Preheat the oven to 400 degrees. Cut your sweet potatoes in pieces about 1x2 inches. Place them on a baking sheet and drizzle with about 2 tablespoons of the olive oil. Sprinkle the spices over top and toss until all the pieces are coated. Roast for 18-20 minutes.
• While the sweet potatoes roast, quarter and core your pears. Add them to the potatoes, drizzle with remaining olive oil and toss to combine. Roast about 10 minutes more. Potatoes should be tender when pierced.
• Enjoy!