We then baked for 15 minutes. Sandi Marx. Rating: 4 stars. I made this according to the recipe. It was very good but I have a tweak in mind that I'll try the next time I make it.
It's a good, easy dish though, and will definitely be making it again and again and again. This was a real nice change from my usual mashed sweet potatoes. The sweet onion combined with the sweet potatoes was really good. I made it on a hot day, so I put the ingredients in foil and cooked it on the grill, about 35 minutes. Really good! Only addition I made to the recipe was to add a little thyme to it. My wife couldnt believe there was no honey, syrup or sugar added, the sweetness was all natural and healthy ingredients : I broiled it for minutes at the end just to caramelize the sweet potatoes a little and get a nice crisp on them Will make this again for sure!
Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. Back to Recipe Review this recipe.
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Subscriber club Reader offers More Good Food. Sign in. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more. Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more. Back to Recipes Quick and healthy Quick vegetarian See more.
Back to Recipes Vegetable soups Healthy soups See more. Back to Recipes Chicken curry Pasta See more. Back to Recipes Smoothies Autumn drinks See more. Back to Recipes Whole foods recipes Healthy dinners See more. Thank you for linking the baking sheet used in this recipe! Are there any other baking sheets you have linked on the website? Hi Carly — all of the products I use and recommend can be found on the Shop page on my website.
I love sweet potatoes so much I sometimes have them on their own for dessert. Thank you for the inspiration, Lisa! With a little sprinkle of cinnamon I think they definitely pass for dessert.
Soo good! Good fiber too. Also, thanks for the tip about the veggie scrub brush. And yes, great fiber in the sweet potatoes. That veggie brush is the best as well! Lisa, I love your videos, recipes, blog posts, all of it! The drone footage was especially beautiful. You are lucky to live near such a beautiful and peaceful place. I have a question about cooking potatoes sweet and regular. Do you not use a microwave for some health reason?
I live alone most of the time and find it easier to cook a single potato in the microwave for the meal I plan to eat at that time. I know you cook for one, also, and I do love your tips on meal preparation.
When you bake 4 sweet potatoes in the regular oven, how long will they keep in the fridge afterwards? Do you warm them in the regular oven or microwave before eating, or do you eat them cold? In terms of storage, you can keep them for days in the fridge. After I shot that video I scooped out all the sweet potato, mashed it up and separated it into a few smaller storage containers in the freezer. It will keep for a couple months in the freezer.
And then yes, I do use the microwave for reheating as well. Hope that helps! We love sweet potatoes in our house! Love how you broke the whole process down. But when I followed the same approach using a sweet potato, the interior was dense and watery. After the spuds had spent about 3 hours in a degree oven, their interiors were not just tender but downright plush, and their flavor was concentrated to the point of tasting caramelized, with hints of molasses.
Any variety of orange- or red-skinned, orange-fleshed sweet potato can be used in this recipe, but we highly recommend using Garnet also sold as Diane.
Avoid varieties with tan or purple skin, which are starchier and less sweet than varieties with orange and red skins. When shopping, look for sweet potatoes that are uniform in size and weigh between 8 and 12 ounces we prefer smaller potatoes. Adjust oven rack to middle position and heat oven to degrees. Place potatoes on large plate and microwave until potatoes yield to gentle pressure and centers register degrees, 6 to 9 minutes, flipping potatoes every 3 minutes.
Set wire rack in aluminum foil—lined rimmed baking sheet and spray rack with vegetable oil spray. Using tongs, transfer potatoes to prepared rack and bake for 1 hour exteriors of potatoes will be lightly browned and potatoes will feel very soft when squeezed. Slit each potato lengthwise; using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Transfer potatoes to serving platter.
Season with salt and pepper to taste. I have yet to try this, but I plan to. I thought you might find this interesting. If you have access to Cooks Illustrated, the article is very informative. Hi Lani — thanks so much for the comprehensive info! What a great idea! Lovely filling ideas. Yes, it definitely makes it a more complete meal with the BBQ chicken.
And with a side salad even better. I never knew there was a difference between a yam and a sweet potato. I always thought they were one in the same. Excellent tips! I love baking sweet potatoes. Love the idea to use foil to make cleanup easier on your baking sheets. You can definitely stuff the sweet potato with a variety of ingredients to jazz up the flavor. I love baked sweet potatoes!
Thanks for the tips!
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