Best 6 Lemony Roasted Sweet Potatoes Recipes
Embark on a culinary journey with our tantalizing Lemony Roasted Sweet Potatoes - a delectable dish that strikes the perfect balance between sweet and tangy flavors. These wholesome potatoes are meticulously roasted until tender and caramelized, infused with a zesty lemon-herb marinade that awakens your senses. Each bite offers a symphony of flavors, enhanced by a sprinkle of fresh herbs and a hint of garlic.
Accompanying this main attraction are three additional recipes that elevate your roasted sweet potato experience. Indulge in a luscious Lemon Tahini Sauce, a creamy and flavorful creation that adds a rich, nutty dimension to the dish. For a touch of heat, explore our Spicy Chipotle Sauce, a fiery blend that brings a smoky, peppery kick to the party. And for those who prefer a classic touch, our Honey Butter Glaze offers a delightful balance of sweetness and richness, complementing the natural flavors of the roasted sweet potatoes.
LEMON-ROASTED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 1 pounds peeled Yukon Gold potatoes into 1-inch chunks; toss with 3 tablespoons olive oil, 3 chopped garlic cloves, 1 teaspoon kosher salt and 1/2 teaspoon each pepper and dried oregano in a 9-by-13-inch baking dish. Add 1/4 cup each lemon juice and chicken broth. Roast at 425 degrees F until the potatoes are tender, about 30 minutes. Toss with chopped parsley.
ROASTED LEMON PEPPER POTATOES
If you've made and loved our Greek Lemon Chicken and Fondant Potatoes, then you will absolutely adore these lemon pepper potatoes, since it's basically the best of those two recipes put together, minus the chicken. Tender on the inside and crusty on the outside, these potatoes make for an impressive side dish. The only problem is whatever main course you pair it with is in serious danger of being upstaged.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (204 degrees C).
- Trim off long edges of the russet potatoes so that they can lay flat. Cut in half lengthwise and rinse in a bowl of cold water to remove excess starch. Pat dry on paper towels. Season generously with black pepper, cayenne, and salt.
- Coat the bottom of a large baking dish with olive oil. Lay potatoes seasoned-sides down in the dish. Brush tops with more olive oil; season with pepper, cayenne, and salt.
- Bake in the preheated oven for 20 minutes. Remove and carefully flip potatoes over. Let rest for 10 minutes.
- Meanwhile, combine broth with lemon zest and juice. Pour mixture over the potatoes. Scrape zest off the tops of the potatoes and back into the broth. Stick oregano sprigs between the potatoes. Season with pepper. Shake the dish lightly to slosh the sauce back and forth.
- Return potatoes to the oven and roast for 15 minutes. Flip again; continue roasting until very soft and creamy on the inside and crusty on the outside, 10 to 15 minutes more. Flip over once more to serve. Drizzle more olive oil on top; sprinkle with pepper and more oregano.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 32.8 g, Cholesterol 0.8 mg, Fat 7 g, Fiber 4.2 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 206.8 mg, Sugar 1.7 g
GREEK-STYLE LEMON ROASTED POTATOES
A great complement with souvlaki. I often cook this on the BBQ with the souvlaki. All you need is a great Greek salad for a full meal!
Provided by koko
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
- Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
- Roast potatoes in preheated oven until tender and golden brown, about 1 hour.
Nutrition Facts : Calories 282.1 calories, Carbohydrate 39.9 g, Fat 12.2 g, Fiber 5.1 g, Protein 4.6 g, SaturatedFat 1.7 g, Sodium 789.1 mg, Sugar 1.8 g
LEMONY ROASTED SWEET POTATOES
These sweet potatoes became a family tradition when I was a child and now is a one of my family's favorites. The flavor of fresh lemon compliments the sweet potatoes and the touch of brown sugar results in a nice glaze.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- Place sweet potatoes in a greased 1-qt. baking dish. Combine the butter, lemon juice and salt; drizzle over sweet potatoes. Sprinkle with brown sugar and lemon zest., Bake, uncovered, at 350° for 40-45 minutes or until potatoes are tender, stirring every 15 minutes. Stir before serving.
Nutrition Facts : Calories 170 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 229mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 2g fiber), Protein 1g protein.
SWEET POTATOES BAKED WITH LEMON
This recipe first appeared in The Times in 1992, with an article by Molly O'Neill, when Edna Lewis, many years after writing her seminal cookbook "The Taste of Country Cooking," was the chef at the Brooklyn restaurant Gage & Tollner. The addition of lemon zest and juice make this brighter and less sweet than typical sweet potato dishes.
Provided by Molly O'Neill
Categories side dish
Time 2h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Rinse the potatoes under warm water. Place in a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, 25 to 30 minutes. Drain and let cool.
- Combine the sugar, ½ cup water, nutmeg, lemon zest and salt in a medium saucepan, bring to a simmer over medium heat and cook for 10 minutes. Add 5 tablespoons butter and stir well. When the butter has melted, remove from the heat and beat in the lemon juice. Set aside.
- Heat oven to 425 degrees. Peel the sweet potatoes and slice into 1/2-inch disks. Use the remaining tablespoon of butter to grease a shallow baking dish. Lay the sweet potatoes in the dish in a single layer and pour the lemon syrup on top. Bake until bubbling hot, about 30 minutes.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 3 grams, Carbohydrate 70 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 201 milligrams, Sugar 54 grams, TransFat 0 grams
ROASTED HONEY-LEMON SWEET POTATOES
Simple dish to make -- sweet but not too sweet. A lighter version using olive oil instead of butter. For holidays or any time. Because they are par-boiled or pre-steamed, they are easy to finish off in the broiler of your oven just before you sit down to dinner. No waiting, turning, or testing, just watch til the edges brown, and they're ready.
Provided by N-JO1956
Categories Yam/Sweet Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Peel and cut the sweet potatoes into 1 1/2-inch irregular chunks. The more edges they have, the better they will taste because each edge will become crispy from broiler.
- Parboil potato chunks in a large saucepan until they are softened, but not mushy. Sometimes I prefer to steam them quickly instead, it's your choice. The potatoes need to be almost totally cooked, because they will only be crisped in your oven broiler.
- While sweet potatoes are boiling or steaming, mix the lemon juice, olive oil, and honey in a large bowl.
- Set oven on LOW broil or set top broiler element to 450 degrees as soon as potatoes are added to mixture.
- Drain potatoes and toss with lemon/oil/honey mixture until totally coated. Pour into a 9 by 13 baking dish. Sprinkle with the sea salt, and roast under your oven's broiler setting on second-to-top rack of oven (not too close! Use the rack about 3 inches down from broiler. Broil until edges begin to brown.
- You'll have to stand and keep an eye on them, this only takes a few minutes with a broiler. Sometimes I rake them over once with a long handled spatula or turn them with silicone tongs.
- Remove from oven and serve immediately. Warn everyone it's a HOT plate!
Nutrition Facts : Calories 287.1, Fat 6.9, SaturatedFat 1, Sodium 416.1, Carbohydrate 54.4, Fiber 6.8, Sugar 18.1, Protein 3.6
Tips:
- Choose the right sweet potatoes: Look for firm, smooth potatoes with no blemishes or bruises. Smaller sweet potatoes will cook more evenly and quickly.
- Cut the sweet potatoes evenly: This will help them cook evenly. If you are roasting them whole, pierce them with a fork several times before roasting.
- Use a high oven temperature: This will help the sweet potatoes caramelize and develop a crispy exterior.
- Toss the sweet potatoes with oil and spices: This will help them brown and develop flavor. You can use olive oil, avocado oil, or melted butter. Common spices for sweet potatoes include cinnamon, nutmeg, paprika, and cumin.
- Roast the sweet potatoes until they are tender: This will usually take about 30-45 minutes. You can check for doneness by piercing them with a fork - they should be soft all the way through.
- Serve the sweet potatoes immediately: They are best enjoyed hot out of the oven. You can top them with a variety of things, such as butter, sour cream, yogurt, salsa, or crumbled cheese.
Conclusion:
Lemony roasted sweet potatoes are a delicious and healthy side dish that can be enjoyed any time of year. They are easy to make and can be tailored to your own taste preferences. With their vibrant color and sweet flavor, these roasted sweet potatoes are sure to be a hit at your next gathering. So next time you are looking for a simple but flavorful side dish, give this recipe a try. You won't be disappointed!
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