Time 40m Yield 12 serving(s) Number Of Ingredients 10 Steps:
In a large skillet, heat the oil over medium-high heat. Add the sliced onions and cook for 3 minutes, stirring occsionally. Add in the sweet potatoes and cook an additional 10 minutes. Add two cups of water to the skillet. Add in the raisins, sugar, salt ginger cinnamon and cayenne. Reduce heat, cover and cook for 12 minutes until the potatoes are tender. Serve hot or at room temperature. Note: You can prepare these up to two days in advance. To reheat, place in a casserole dish and let stand 30 minutes at room temperature. Bake at 325 degrees for 30 minutes.
Time 1h10m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until tender, rearranging potatoes after 8 minutes. Let stand 5 minutes. Cut each potato in half lengthwise; scoop out pulp into a large bowl. Discard skins. Add sugar and next 5 ingredients (sugar through nutmeg), and beat with a mixer at low speed until combined. Add eggs; beat until smooth. Spoon mixture into a 1 1/2-quart baking dish; sprinkle with pecans. Bake at 350 degrees for 45 minutes or until thoroughly heated.
Time 1h5m Yield 6 servings Number Of Ingredients 8 Steps:
Preheat the oven to 400 degrees F. In a large mixing bowl, toss the sweet potatoes with the olive oil, oregano, salt, pepper, chipotle powder and garlic until the potatoes are evenly coated. Arrange the sweet potatoes in a 9 1/2-inch round glass baking dish, arranging in overlapping, concentric circles, until the dish is filled. Cover with foil and bake until tender, about 30 minutes. Remove the foil and add the cream. Return the casserole to the oven and continue baking, uncovered, until golden with crisp edges another 20 minutes. Serve warm.
Yield 10-12 servings Number Of Ingredients 9 Steps:
Position rack in middle of oven and preheat to 325°F. Bring cider to a boil in a large saucepan over medium-high heat. Reduce heat to low, add butter, thyme, Aleppo, and 2 tsp. salt, and cook, stirring, until butter is melted. Let cool slightly. Place potatoes and parsnips in a large bowl. Pour cider mixture over and toss to coat. Stack a handful of slices about 3" high, then place vertically in casserole dish. Using a measuring cup or small bowl, keep slices standing up as you go, working around the perimeter and then into the center, forming concentric circles. Continue arranging slices in pan until tightly packed (you may have some leftover). Pour in cider mixture to come halfway up sides of dish; discard remaining cider mixture. Sprinkle with remaining 2 tsp. salt and cover tightly with foil. Bake, covered, 1 hour. Remove foil and brush pan juices over tops of slices with a pastry brush. Increase oven temperature to 425°F and bake, uncovered, until golden brown on top, 35-40 minutes more. Do Ahead After first round of baking at 325°F, let cool, then chill for up to 2 days. Bring to room temperature, then bake, uncovered, at 425°F for 40-50 minutes.
Time 40m Yield 4 Number Of Ingredients 10 Steps:
Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet. Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.
Time 1h15m Yield 4 Number Of Ingredients 5 Steps:
Preheat oven to 375 degrees F (190 degrees C). Place sweet potatoes, olive oil, brown sugar, Cajun seasoning, and salt in a large resealable plastic bag; shake to coat potatoes evenly. Transfer mixture to a baking dish. Bake in preheated oven, stirring occasionally, until sweet potatoes are tender, about 1 hour.
Time 1h15m Yield 1 loaf. Number Of Ingredients 13 Steps:
Preheat oven to 350°. In a large bowl, combine first eight ingredients. In a small bowl, whisk eggs, sweet potatoes, oil and orange juice. Stir into dry ingredients just until moistened. Fold in pecans. , Transfer to a greased 9x5-in. loaf pan. Bake 60-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
Time 55m Number Of Ingredients 14 Steps:
Put the sweet potato in a large, deep saucepan over a high heat. Cover with boiling water and boil for 10 mins. Meanwhile, put all the paste ingredients in a food processor and blend until very finely chopped. Set aside until needed. Put the spinach in a large colander in the sink and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry. Return the saucepan to the heat (no need to wash it first), then add the oil, followed by the spice paste. Fry the paste for about 5 mins until thickened, then add the chicken. Fry for 8-10 mins until the chicken starts to colour. Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally. Check the chicken is cooked by cutting into one of the thighs and making sure it’s white throughout with no signs of pink. Season with black pepper, then add the sweet potato. Leave to simmer for a further 5 mins. Meanwhile, roughly chop the spinach and add to the stew. At this point you can leave the stew to cool and freeze for up to 3 months, if you like. Scatter over the pumpkin seeds and preserved lemons, and serve with warm naan bread on the side.
