I remember my mother making them and my finding them beyond horrible.
Oven-Roasted Sweet Potatoes And Onions
4 medium peeled sweet potatoes, cut into 2-inch pieces (about 2-1/4 pounds)
2 medium Vidalia or other sweet onions, cut into 1-inch pieces (about 1 pound)
2 tablespoons extra-virgin olive oil
3/4 teaspoon garlic-pepper blend
1/2 teaspoon salt
Preheat oven to 425º. Combine all ingredients in a 13 x 9-inch baking dish, tossing to coat. Bake at 425º for 35 minutes or until tender, stirring occasionally.
2 russet potatoes, 12 oz total
2 sweet potatoes, 15 oz total
3 dried chipotle chilies, seeded
3 cloves garlic, minced
2 tsp. olive oil
1 1/2 tsp. paprika
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. black pepper
1/4 tsp. salt
1 or 2 Tbsp water
Scrub potatoes and pat dry. Cut in half lengthwise, then cut each half into 4 wedges. Cook potatoes, covered, in a small amount of boiling water for 15 minutes or until just tender. Drain and let cool.
Place seeded chipotle chilies in a blender or food processor and process until ground. Combine chipotle with remaining dry ingredients in a small bowl. Stir in enough water to make a mixture that can be brushed on the potatoes. Brush over potato wedges.
Place potatoes on sheet pan for oven baking or grill rack for grilling. Cook 4 to 6 minutes or until edges begin to brown, turning occasionally.
Sweet Potato Spread
2 medium sweet potatoes, about 260 grams
1/2 cup water
1 tablespoon tahini or natural unsalted almond butter
1/4 teaspoon curry
1/4 teaspoon ground cumin
In a saucepan, cover potatoes with water and bring to a boil.
Simmer over medium heat until potatoes are soft when pierced with a knife (about 30 minutes). (During this period, prepare sauce.).
Remove from saucepan. When cool, remove skin.
While potatoes are cooking, peel carrot and onion, and chop into small pieces.
Place chopped carrot and onion into another saucepan and cover with 1/2 cup of water.
Simmer carrots and onions until soft, about 8 minutes.
Combine in food processor:
Pureee sweet potato in a food processor with tahini or almond butter, curry powder, and ground cumin until just combined.
Add carrot-onion mixture and puree until smooth.
You can thin this one out to use as a dip for veggie or use as is on toast. I've also used it as a base on pizza dough and then put sauteed onions and smokey gouda cheese slices on top before baking. It is also a good base for a creamy soup. If you want to add some protein to it, it is also good if you add some beans to the processor and puree them.
the roasted carrots from the Jamie Oliver episode
roasted beets were in that episode as well
then there was this awesome combo
Serves 4-6 as an accompaniment
4 medium sweet potatoes
1/3 cup (3 fl oz/90 ml) olive oil
Sea salt and freshly ground black pepper to taste
3 teaspoons vegetable oil
1 small red chili pepper, seeded and chopped
2 cloves garlic, crushed
Olive oil, for serving
Preheat oven to 400 degrees F. (200 degrees C./Gas 6).
Place whole, unpeeled sweet potatoes on a parchment-lined (baking paper-lined) baking sheet. Bake until potatoes are tender when pierced with a skewer, 30-40 minutes. Remove from oven and allow to stand until cool enough to handle, 5-10 minutes.
Peel sweet potatoes, place pulp in a bowl and mash until smooth. Gradually beat in olive oil, salt and pepper. Cover and keep warm.
Heat vegetable oil in a small pan over medium heat. Add chili pepper and garlic and cook until aromatic, about 1 minute. Remove from heat and add to potatoes. Mix well.
Serve hot, drizzled with extra olive oil if desired.
Caramelized Parsnips Julienne
5 tbsp butter, melted
2 tbsp white sugar
1 tbsp brown sugar
1-2 lb parsnips, peeled and thickly julienned
1 nectarine, sliced (optional)
1/4 cup whole cranberries
two pinches each of salt and freshly ground pepper, nutmeg and cardamom
1 large clove of garlic, minced
1 green onion, thinly sliced
1. Heat oven to 350°.
2. Whisk butter, white and brown sugar, salt and spices in a baking dish.
3. Toss in fruits and parsnips and garlic.
4. Cover and bake 20 to 30 minutes, until tender.
5. Uncover and broil until lightly browned.
6. Sprinkle with green onion