Time 33m Yield 4 Number Of Ingredients 6 Steps:
Position rack in upper third of oven and preheat oven to 425 degrees F. Spray baking sheet with non-stick spray. Place sweet potatoes and soybean oil in large bowl, toss lightly. Sprinkle with salt, pepper and paprika. Arrange potatoes in a single layer on prepared baking sheet, being sure not to overcrowd. Bake until tender and golden brown, turning occasionally. Cooking time is 18 to 24 minutes. Cool 5 minutes before serving.
Time 30m Number Of Ingredients 6 Steps:
Preheat oven to 450 degrees. Rearrange the racks in the oven, and place one rack in the middle of the oven. On a large baking pan, drizzle one tablespoon of extra virgin olive oil, and use your fingers to spread it evenly on the bottom of the pan. Set it aside. Wash and scrub each sweet potato and dry them with a paper towel. Leaving the skins on, cut the potatoes into 6 lengthwise to make long wedges, about 1-inch wide. Arrange the potatoes on the prepared baking pan in a single layer. Sprinkle over them with all the seasonings. Then drizzle with extra virgin olive oil over them, about 2 tablespoons. Bake for 15 minutes. Carefully remove them from the oven, and use kitchen tongs or slip a spatula under the potatoes to turn them over. Return them back to the oven and continue to bake for 5 minutes more. Remove and transfer to a serving platter and serve immediately.
Yield 7 servings (serving size: 1/2 cup) Number Of Ingredients 8 Steps:
Combine the first 4 ingredients in a large bowl; toss gently to coat. Arrange sweet potato slices in a single layer on a large baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until tender, turning the potato slices after 15 minutes. Combine parsley, orange rind, and garlic in a small bowl; stir well. Sprinkle parsley mixture over sweet potato slices.
Time 1h10m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Cut the potatoes into thin wedges. Pile them in a bowl and cover them with cold water. Let rest 15 minutes. Preheat oven to 375 degrees F. Coat a baking sheet with vegetable spray. Set aside. Drain the potatoes and dry them with paper towels. Press the potatoes with paper towels to remove all water. Transfer the potatoes to a large bowl. Sprinkle the potatoes with oil, tossing the potatoes to disburse it. Then sprinkle with pepper, salt, paprika and cayenne pepper. Bake the potatoes at 375 degrees F for 20 minutes. Turn over the potatoes. Sprinkle potatoes with garlic and continue cooking for another 15-20 minutes or until crisp and brown. Serve immediately.
Time 1h Yield 4 servings Number Of Ingredients 0 Steps:
Mix 2 teaspoons each onion powder and garlic powder, 1 teaspoon each dried dill and kosher salt and 1/2 teaspoon pepper. Cut 3 sweet potatoes into 3/4-inch-thick wedges. Toss with 2 tablespoons vegetable oil and 1 1/2 tablespoons of the spice mixture. Roast at 450 degrees F until browned, about 50 minutes. Toss with the remaining spices. Serve with ranch dressing.
Time 30m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
Heat the vegetable oil in a very large, deep pot or heat an electric fryer to 360 degrees F. Fry the sweet potatoes, in batches, until golden brown, about 8 minutes. Drain on paper towels. Sprinkle with salt and Essence, to taste, and serve hot. Combine all ingredients thoroughly. Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
Time 40m Yield 4 Number Of Ingredients 7 Steps:
Heat oven to 400°F. Line 15x10x1- inch pan with foil; spray foil with cooking spray. In small bowl, mix bread crumbs, salt, garlic powder and ginger. In large bowl, toss potato wedges, oil and pepper flakes. Add crumb mixture; toss to coat. Spread potatoes in single layer in pan; sprinkle any remaining crumb mixture on potatoes. Bake 25 to 30 minutes or until crumbs are golden brown and potatoes are tender.
Time 25m Yield 8 Number Of Ingredients 3 Steps:
Bring a large pot of water to a boil. Add peeled sweet potatoes, and boil for about 4 minutes. Remove from water, and cut into 1/2 inch slices. Melt butter in a large frying pan over medium heat. Stir in brown sugar until dissolved, adding more butter if necessary. Add sweet potatoes, and fry until golden brown and fork tender, turning occasionally. Serve hot.
Time 35m Yield 4 to 6 servings Number Of Ingredients 6 Steps:
Heat the oven to 400. Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil. Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets. Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.
Yield 10 serving(s) Number Of Ingredients 4 Steps:
Preheat oven to 475 degrees. Peel the potatoes and cut them in half across the middle, then cut the halves lengthwise into 1/4-inch- thick slices. Put the slices into a bowl and spray well with nonstick cooking spray. Add the marjoram or thyme, salt and pepper. Toss several times to coat the slices with Pam and seasonings. Spread the slices evenly in a single layer on baking sheets. Bake for 8 to 10 minutes, then turn the slices and bake until slightly crisped and tender, 5 to 7 minutes longer. Scoop the hot slices back into the bowl.
Time 45m Yield about 20 servings Number Of Ingredients 4 Steps:
Combine the sugar and cinnamon in a small bowl and mix well. Set aside. Heat the vegetable oil in a very large, deep pot or heat an electric fryer to 360 degrees F. Fry the sweet potatoes, in batches, until golden brown, about 8 minutes. Drain on paper towels. Sprinkle with the cinnamon sugar and se
Time 35m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 450 degrees. Coat jellyroll pan with cooking spray. Cut potatoes in half, lengthwise. Place each potato half, cut-side down, on cutting board; cut into 1-inch thick wedges. Combine chili powder, thyme, salt, cumin, and cinnamon. In a separate bowl, toss together potatoes, oil and spice mixture until well-coated. Arrange on pan in a single layer. Roast until potatoes are tender and browned, 20-25 minutes.
Time 25m Yield 2 serving(s) Number Of Ingredients 4 Steps:
Preheat oven to 450°F Toss sweet potato wedges with oil, salt and pepper. Spread the wedges out on a rimmed baking sheet. Bake until browned and tender, turning once, about 20 minutes total, or until tender. Serves 2.
Time 40m Yield 4 serving(s) Number Of Ingredients 8 Steps:
At least 30 minutes prior place sliced potatoes in bowl and cover with water. Preheat oven to 400°F. Line cookie sheet(s) with aluminum foil (makes clean-up a snap). Use two cookie sheets if necessary . . . for crisp potatoes they need lots of space, so don’t crowd! Spray foil with non-stick spray. Drain potatoes and pat dry with paper towels. Return potatoes to (dry) bowl and drizzle with oil and toss to coat. Sprinkle with paprika, salt, cinnamon and brown sugar; toss to coat. Place on prepared cookie sheets; again, DO NOT CROWD, use two sheets if necessary! Roast, turning the potatoes every 10 minutes, until potatoes are browned and tender, 15-20 minutes. If using two cookie sheets, alternate the pans after 10 minutes!
