Roasted Sweet Potatoes Potatoes And Sage Recipes

ROASTED SWEET POTATOES, POTATOES, AND SAGE

Roasted Sweet Potatoes, Potatoes, and Sage image

This dish showcases both red- and tan-skinned roasted sweet potatoes.

Provided by Jill Silverman Hough

Categories Potato Side Roast Christmas Thanksgiving Vegetarian Low Cal Sweet Potato/Yam Fall Healthy Vegan Sage Christmas Eve Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1 pound red, white, or Yukon Gold potatoes, peeled, cut into 3/4-inch cubes
1 12-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes
1 12-ounce tan-skinned sweet potato, peeled, cut into 3/4-inch cubes
1/4 cup olive oil
1 tablespoon coarse kosher salt
30 medium fresh sage leaves

Steps:

Position rack in center of oven; preheat to 425°F. Combine all ingredients in large bowl; toss to coat. Spread mixture in single layer on large rimmed baking sheet. Roast until potatoes are tender and browned around edges, stirring occasionally, about 40 minutes. Serve roasted potatoes warm or at room temperature.

ROASTED SWEET-POTATO ROUNDS WITH GARLIC OIL AND FRIED SAGE

Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage image

Provided by Shelley Wiseman

Categories Garlic Side Fry Roast Thanksgiving Vegetarian Dinner Sweet Potato/Yam Sage Potluck Gourmet Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

For sweet potatoes:
3 large garlic cloves
1/4 cup olive oil
2 1/2 pounds sweet potatoes, peeled and sliced into 1/2-inch-thick rounds
For fried sage:
1/3 cup olive oil
24 sage leaves

Steps:

Roast sweet potatoes:
Preheat oven 450°F with rack in upper third.
Purée garlic with oil and 3/4 teaspoon salt in a blender until smooth. Toss sweet potatoes with garlic oil in a large bowl, then spread in 1 layer in a 15-by 10-inch shallow baking pan.
Bake until golden in patches and cooked through, 20 to 30 minutes.
To fry sage leaves:
Heat oil in a small heavy skillet over medium-high heat until it shimmers, then fry sage leaves in 2 batches, stirring, until crisp, 30 seconds to 1 minute per batch. Transfer with a slotted spoon to paper towels to drain.
Serve sweet potatoes with sage leaves scattered on top.

ROASTED SWEET POTATOES AND NOODLES IN BROWN SAGE BUTTER

Roasted Sweet Potatoes and Noodles in Brown Sage Butter image

I came up with this recipe after having a similar dish in a local restaurant. The flavors are not big and robust, but rather are subtle and very comforting. My meat & potatoes husband likes this as a side dish but would not consider it a main dish. However, my son and I eat it as a vegetarian main dish and both crave it when we go too long without it! Cooking time is start-to-finish and includes roasting the sweet potatoes about 40 minutes.

Provided by Park Rangerette

Categories One Dish Meal

Time 1h10m

Yield 8 side dishes or 4 main dish servings, 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 lb pasta (I like Martha Gooch dumplings)
3 -4 sweet potatoes, medium size
8 tablespoons butter
3/4-1 teaspoon dried sage
1/8 cup shredded parmesan cheese (optional)

Steps:

Peel sweet potatoes and cut into bite-size cubes. Toss with a small amount of olive oil. Spread on a baking sheet and bake at 375 degrees, turning occasionally, until tender and carmelized (about 40-50 minute depending on how thick you sliced them) Remove from oven and set aside.
Cook noodles according to package directions.
While the water for the noodles is heating, melt butter in a small saucepan over medium heat until the milk solids begin to brown, about 5 minutes. Add dried sage, reduce heat to low. Allow to simmer while noodles cook, stirring occasionally.
Drain noodles and toss with browned sage butter and roasted sweet potatoes. Salt very lightly to taste. If desired, a little shredded Parmesan cheese can be sprinkled over the top before serving.

Nutrition Facts : Calories 473.9, Fat 16.6, SaturatedFat 9.9, Cholesterol 40.7, Sodium 148.6, Carbohydrate 69.9, Fiber 4.4, Sugar 4.1, Protein 11.1

MEATLESS SWEET POTATO BURRITO BOWL

Meatless Sweet Potato Burrito Bowl image

This meatless burrito bowl is packed with flavor; the earthy sweetness of roasted sweet potatoes combined with well-seasoned black beans and topped with sautéed poblano peppers, red bell peppers, and onions take this dish to the next level of goodness. Top with a lime and fresh cilantro.

Provided by CookingWithShelia

Categories Bowl Recipes

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

1 sweet potato, peeled and diced
1 yellow onion
2 tablespoons grapeseed oil, divided
1 (15 ounce) can black beans, rinsed and drained
1 (1 ounce) package taco seasoning mix, divided
½ cup fire-roasted diced tomatoes
½ poblano pepper, sliced
1 red bell pepper, sliced
4 cups hot cooked rice

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Place sweet potatoes on a cooking sheet and spread evenly.
Roast sweet potatoes in the preheated oven until tender, 15 to 20 minutes. Set aside and let cool.
Meanwhile, slice 1/2 of the yellow onion and set aside; chop remaining half.
Heat 1 tablespoon grapeseed oil in a pot over medium-high heat. Add chopped onions and cook for 2 to 3 minutes. Add beans and 1/2 taco seasoning packet and mix well. Add fire-roasted tomatoes, reduce heat to low, and simmer beans for 15 minutes.
At the same time, heat remaining grapeseed oil in a skillet over medium heat. Add sliced yellow onions, poblano, and red bell pepper. Mix well and add remaining taco seasoning packet; stir to combine the flavor. Cook mixture for 5 to 7 minutes.
Add cooked rice to a bowl, then add the roasted sweet potatoes, black bean mixture, and sautéed onions, poblano, and red bell peppers.

Nutrition Facts : Calories 362.4 calories, Carbohydrate 62.4 g, Fat 7.5 g, Fiber 10.9 g, Protein 10.4 g, SaturatedFat 0.8 g, Sodium 1038.3 mg

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