Sweet Potato And Mango Bake Recipes

Steps:

• Heat oven to 400°F. Line rimmed cookie sheet with foil; spray with cooking spray. Place sweet potatoes on cookie sheet, and poke all over with fork. Bake 1 hour to 1 hour 15 minutes or until completely tender when pierced all the way through with knife. Cool about 10 minutes or until easy to handle.
• Meanwhile, in small bowl, stir together brown sugar, lime juice, rum and gingerroot until brown sugar dissolves. Add jalapeño chile, onion and mango; toss to coat. Stir in cilantro; cover and refrigerate.
• In medium microwavable bowl, mix pork, olive oil and jerk seasoning. Microwave uncovered on High 1 to 2 minutes or until steaming hot.
• Cut open sweet potatoes. Using fork, mash up the flesh of each potato in their jackets. Divide salt among potatoes, and stir in with fork. Divide pork mixture, salsa, then cheese among the 4 potatoes.

Steps:

• Preheat oven to 350°F.
• Grease pan lightly with butter.
• In a large bowl, toss sweet potatoes, onions, orange and red peppers, ginger, raisins, mango, salt, pepper and nutmeg together and place into prepared pan.
• Next mix the brown sugar and flour together, then the mango juice with the vinegar.
• Now mix the sugar mixture with the juice mixture and pour over the vegetables.
• Dot with the diced butter.
• Cover and bake in a 350°F oven for 1 hour.

Steps:

• Heat the oven to 200C/180C fan/ gas 6. Mix together the ingredients for the spiced sauce in a bowl. Tip the onion quarters, corn, mango, sweet potatoes and sausages into a roasting tin, then pour over the sauce and stir to coat. Add a pinch each of salt and pepper.
• Bake for 45-50 mins, giving it a toss halfway through, until the sausages are cooked through and the sweet potato is soft. If freezing, leave to cool completely first. Can be frozen for up to one month. Defrost thoroughly before reheating in the oven at 200C/180C fan/gas 6 for 35-40 mins. Serve sprinkled with the coriander and chilli, if you like.

Steps:

• Place the sweet potatoes into a saucepan and fill with enough water to cover. Simmer over medium-high heat until tender, about 15 minutes. Drain and set aside.
• Meanwhile, heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Stir in chicken, and cook until no longer pink in the center, about 5 minutes; set aside. Stir garlic into the skillet, and cook for a few minutes, until fragrant. Pour in the tamari, 3/4 cup of water, honey, and hot sauce. Bring to a simmer, then stir in the sweet potato, chicken, mango, and red pepper flakes. Cook and stir until hot. Dissolve the cornstarch in 1 tablespoon of water, and stir into the simmering mixture; stir until thickened.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread sweet potatoes onto a baking sheet; spray with cooking spray and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
• Roast potatoes in the preheated oven until soft, about 20 minutes. Transfer potatoes to a plate and refrigerate until cooled completely.
• Whisk lemon juice, olive oil, brown sugar, sea salt, and 1/2 teaspoon black pepper together in a bowl; let rest for at least 5 minutes.
• Mix chilled sweet potatoes, mangoes, onion, cilantro, avocado, green onion, and habanero pepper together in a large bowl. Drizzle dressing over potato mixture and toss to coat.