Sweet Potato Bake For Veg Heads Recipes
ROASTED SWEET POTATOES AND VEGETABLES
Roasting vegetables works a little bit of kitchen magic. It softens their interiors to just the right tender texture, adds bit of crispiness to the edges, and brings out richer flavor than you'd ever get with steamed or raw veggies. What's even more wonderful is that, while veggie lovers are sure to enjoy them, skeptics find a lot to love in a pan of toasty, flavorful and warm vegetables, too. This versatile recipe includes sweet potatoes, broccoli, bell peppers and peas for a colorful combination that serves up big flavor. It's a versatile side for simple suppers, dressed up dinners and can even take center stage for meatless meals and make-ahead meal prep.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Spray 18x13-inch rimmed pan with cooking spray.
- In large bowl, mix 4 tablespoons of the olive oil, 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add sweet potatoes and red bell pepper; toss to coat. Transfer vegetables to pan (reserve bowl); spread in single layer. Roast 30 minutes; stir.
- To same bowl, add remaining 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add broccoli and green onion whites to bowl, and toss to coat; stir into vegetable mixture in pan. Roast 5 minutes longer.
- Stir peas into vegetable mixture in pan. Roast 3 to 5 minutes longer or until peas are heated through and potatoes are very tender and beginning to brown. Top vegetables with green onion greens and cilantro; serve with lime wedges.
Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 6 g, TransFat 0 g
SWEET POTATO BAKE (FOR VEG-HEADS)
Make and share this Sweet Potato Bake (for Veg-Heads) recipe from Food.com.
Provided by Miraklegirl
Categories Yam/Sweet Potato
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bake sweet potatoes in skins for 1 hour at 350.
- Peel and put in blender with all other ingredients except pecans and blend until smooth Pour into lightly sprayed casserole dish.
- Cover with coarsely chopped pecans.
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 418.9, Fat 15.6, SaturatedFat 1.7, Sodium 93.6, Carbohydrate 65.2, Fiber 5.6, Sugar 41.6, Protein 11.1
SWEET POTATO & SPINACH BAKE
If you're after some substantial comfort food on a budget then this vegetarian bake is just the thing. Add lamb chops for the meat eaters
Provided by Good Food team
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the cream, garlic and herb sprigs into a small saucepan and slowly bring to just below boiling. Turn off the heat, season and leave to infuse.
- Put the spinach into a colander, pour over a kettle of boiling water and leave to drain for a few mins. Then squeeze out as much water as possible. Season with salt, pepper and freshly grated nutmeg.
- Grease an ovenproof dish generously with butter and spread half the sweet potato slices across the bottom. Top with a layer of spinach, then the remaining potato. Pour over the cream mixture, through a sieve to remove the garlic and herbs, then sprinkle with cheese. Bake for 45-55 mins until golden and tender.
- Meanwhile, if you're serving the chops, heat a griddle or frying pan and finely chop the leaves from the herb sprig. Rub over the chops with the oil and some seasoning, then griddle or fry for 3-4 mins on each side or until cooked to your liking. Leave bake, and chops if serving, to rest for 5 mins, then serve with a big green salad.
Nutrition Facts : Calories 383 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 0.61 milligram of sodium
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