Spoon over a generous helping of beans and top with the cheese. To serve, break the potato open and fluff up the flesh with a fork. When it is done, turn the oven off and leave the potato in for 15 minutes while you reheat the beans. Season with salt and pepper and set aside.įor the purple slaw, mix the cabbage, radishes, onion, coriander and lime juice in a bowl and season with salt and pepper.Ĭheck the potato is cooked through by piercing with a blunt knife. Add the black beans and stock and simmer gently for 20–30 minutes or until the liquid has evaporated and the beans are soft and starting to disintegrate. Add the cumin and chilli flakes and fry for a further 2 minutes until soft and fragrant. Meanwhile, heat the remaining olive oil in a small saucepan over a medium heat and fry the onion and garlic for 2 minutes. Pierce the skin several times with a sharp knife and place directly onto the top shelf of the oven and bake for 1 hour. Rub the sweet potato all over with half a teaspoon of the olive oil and some salt. I set the timer for 15 minutes then take them out and flip the wedges over and again sprinkle with salt, pepper and garlic powder.Preheat the oven to 200C/180C Fan/Gas 6 and place a sheet of kitchen foil on the middle shelf. Then, I sprinkle them with salt, pepper and garlic powder. To warm up the sweet potatoes, place desired amount in the microwave and heat for 35-40 second bursts until heated. I put the wedges in a big bowl and make sure they are all lightly covered with oil before putting them in a flat, single layer on parchment paper lined cookie sheet(s). How to warm up Oven Baked Sweet Potatoes. I scrub them, leave the skins on and cut them into wedges. I use anywhere from 4-6 sweet potatoes depending on how many I am cooking for. My way is a little meticulous but the potatoes turn out great. My daughter and I use this same recipe and she says mine always turn out better. (We made them again tonight and I saw your comment when I looked up the recipe). Hi Sally! I have been making these roasted sweet potatoes from healthy-liv for several years. Massage the oil and seasoning into the skin. Hope you love these crispy roasted sweet potatoes as much as I do! If you make them, feel free to let me know in a comment or take a picture and tag me on Instagram! Drizzle the olive oil over the sweet potatoes, and season with salt and pepper. Last thing– I purchased this baking sheet from Amazon several month ago, and the raised edges make it a dream for roasting veggies! I like to cover it with this natural parchment paper for easy clean-up. Over the past couple of weekends, I’ve prepped sweet potatoes ahead of time to have with lunches and dinners throughout the week, and when I get hungry, I’m so glad I have sweet potatoes ready to go! That way, they’re more versatile and can go along with more main dishes! While cinnamon, sugar, and sweet potatoes have a place together on the Thanksgiving table, I’ve found that I actually prefer savory spices like salt, pepper, and garlic on my roasted sweet potatoes. While you can definitely cut them into thick strips, they’ll be softer rather than crispy, and they’ll take longer to cook.Ĭ) Using savory spices instead of sweet spices. My favorite way to make them is just peeling some of the skin, so it’s crispy and you get that great flavor, but without the chewiness of all of the skin.ī) Cutting the potatoes into small wedges or thin strips. ![]() I’ve experimented with numerous variations of roasted sweet potatoes and here’s what I’ve found I like the best:Ī) Not fully peeling the sweet potatoes. The skin gets crispy and crinkly, it has lots of great nutrients, and not having to peel the potatoes is a big time-saver. Just make sure that you wash and scrub them so they’re really clean. ![]() My main requirement is that they HAVE to be crispy, because who likes mushy potatoes? ![]() You can leave the skin on or peel it, cut them into circles, long wedges like fries, or smaller cubes, and season them with either sweet or savory spices. Roasted sweet potatoes are so versatile, and I’ve experimented with making them several different ways.
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