Indulge in the tantalizing world of flavors with our Roasted and Spiced Sweet Potatoes: A Culinary Journey. Embark on a voyage of taste as we explore a medley of tantalizing recipes that transform the humble sweet potato into a symphony of spices and textures. From the classic Roasted Sweet Potatoes with Honey and Thyme, where caramelized edges meet a tender, fluffy interior, to the adventurous Harissa-Roasted Sweet Potatoes with Chickpeas, where North African spices dance with creamy chickpeas, each recipe promises a unique culinary escapade. For those with a penchant for tangy delights, the Sumac-Roasted Sweet Potatoes with Yogurt Sauce offer a delightful balance of sweet and sour, while the Chipotle-Roasted Sweet Potatoes pack a smoky punch that will leave your taste buds craving more. And for a touch of elegance, the Roasted Sweet Potatoes with Goat Cheese and Pistachios combine creamy goat cheese with crunchy pistachios, creating a textural masterpiece. Get ready to embark on a culinary adventure with our Roasted and Spiced Sweet Potatoes, where every bite is a celebration of taste and creativity.
Here are our top 2 tried and tested recipes!
ROASTED CURRY-SPICED SWEET POTATOES AND CAULIFLOWER
This is a quick, easy, and healthy side dish with a little bit of heat.
Provided by ChefLaura
Categories Side Dish Vegetables Sweet Potatoes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine sweet potatoes, cauliflower, black pepper, olive oil, curry powder, maple syrup, garlic, thyme, and salt together in a bowl until evenly coated; spread onto the prepared baking sheet.
- Bake in the preheated oven until vegetables are tender and lightly browned, about 20 minutes.
Nutrition Facts : Calories 197 calories, Carbohydrate 31.7 g, Fat 7.1 g, Fiber 5.9 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 525.9 mg, Sugar 9.5 g
BUDDHA BOWL WITH ROASTED SWEET POTATOES, SPICED CHICKPEAS, AND CHARD
One of our favorite things to make is Buddha bowls. Composed of four elements: a grain, vegetables, a protein, and a sauce; they're so simple, nutrient-dense, and very pretty to serve.
Provided by Tracy Pollan
Categories HarperCollins Dinner Lunch Grains Sweet Potato/Yam Chickpea Leafy Green Chard Sesame Poblano Garlic Vegetarian Vegan Soy Free Dairy Free Peanut Free Tree Nut Free Wheat/Gluten-Free
Number Of Ingredients 24
Steps:
- For the poblano tahini sauce:
- In a blender or food processor, combine the poblano, garlic, tahini, lemon juice, olive oil, and 1/4 cup water and blend until smooth. (If the sauce is too thick, add water as needed to reach the desired consistency.) Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Set aside. (The dressing can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.)
- For the Buddha bowls:
- Preheat the oven to 425°F.
- In a medium saucepan, cook the quinoa, rice, or farro according to the directions on the package.
- In a medium bowl, combine the sweet potatoes, melted coconut oil, maple syrup, orange zest, and 1/4 teaspoon salt. Mix well until the potatoes are evenly coated.
- Spread the sweet potatoes on a rimmed baking sheet and roast for 20 minutes. Flip them with a spatula and roast until the potatoes are tender and beginning to brown, an additional 10 to 15 minutes.
- Meanwhile, in a small bowl, combine the chickpeas, 2 teaspoons of the olive oil, the paprika, cumin, cayenne, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mix well until the chickpeas are thoroughly coated.
- Spread the chickpeas on a rimmed baking sheet and roast with the sweet potatoes until golden brown, 15 to 20 minutes, stirring them once halfway through.
- In a large skillet over medium-high heat, heat the remaining 1 tablespoon of the olive oil until shimmering. Add the garlic and red pepper flakes. Cook until the garlic is fragrant, 3 to 4 minutes. Add the chard, cover, and cook, stirring occasionally, until the chard begins to wilt, 2 to 3 minutes. Uncover, add 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring frequently, until the chard is completely wilted and cooked through, an additional 1 to 2 minutes. Discard the garlic cloves.
- Put 1/2 cup of the cooked grain in the bottom of each of four serving bowls. Top each bowl with equal portions of the roasted sweet potatoes, roasted chickpeas, and sautéed chard. Drizzle with the poblano tahini sauce and serve with extra sauce passed separately.
Tips:
- Choose the right sweet potatoes: Look for firm and evenly shaped sweet potatoes without any blemishes or bruises. Avoid any that are soft or have cracks or cuts.
- Wash the sweet potatoes thoroughly: Scrub the sweet potatoes with a vegetable brush under running water to remove any dirt or debris.
- Pierce the sweet potatoes with a fork: This will help the steam to escape during roasting and prevent the sweet potatoes from bursting.
- Roast the sweet potatoes at a high temperature: This will help them to caramelize and develop a crispy exterior.
- Season the sweet potatoes with a variety of spices: This will add flavor and depth to the dish. Some good options include chili powder, cumin, paprika, garlic powder, and onion powder.
- Serve the sweet potatoes hot: They are best enjoyed fresh out of the oven.
Conclusion:
Roasted and spiced sweet potatoes are a delicious and healthy side dish that can be enjoyed by people of all ages. They are easy to make and can be customized to your own taste preferences. So next time you're looking for a tasty and nutritious side dish, give roasted and spiced sweet potatoes a try!
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