BAKED SWEET POTATOES WITH CHIPOTLE-HONEY BUTTER
I love baked sweet potatoes, but wanted something sweet/smoky to serve them with. Whipped these up to try and they are a great combination - and even better with BBQ!
Provided by Kimberly
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Pierce sweet potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are tender, about 45 minutes.
- While potatoes bake, combine butter, chipotle peppers, honey, salt, and pepper in a food processor. Blend well until smooth. Transfer butter to a bowl and refrigerate until ready to serve with baked potatoes.
Nutrition Facts : Calories 323 calories, Carbohydrate 28 g, Cholesterol 61.1 mg, Fat 23.2 g, Fiber 4 g, Protein 2.3 g, SaturatedFat 14.6 g, Sodium 131 mg, Sugar 7 g
BAKED SWEET POTATOES WITH CINNAMON BUTTER
I have not tried this recipe. I got this recipe from Wonder Time magazine. I plan to use Splenda in place of the sugar.
Provided by internetnut
Categories Yam/Sweet Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400.
- Have your child smoosh together the first 5 ingredients in a bowl till blended. Chill 10 minutes. Turn onto waxed paper and using paper as a aid, roll the butter into logsize of nickel. Wrap tightly in new piece and refrigerate 1 hour or longer.
- Scrub the potatoes and prick the skin all over with a fork. Bake on oven rack 45-60 minutes, until they're soft and easily piecred through the center with a paring knife.
- Serve each potato with 2 coin size slices of butter.
Nutrition Facts : Calories 220.4, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 211.6, Carbohydrate 27.9, Fiber 4, Sugar 7, Protein 2.2
HONEY-BUTTER BAKED CHICKEN WITH MASHED SWEET POTATOES
Steps:
- Preheat the oven to 400 degrees F. Arrange a rack inside a large roasting pan and set aside.
- Season the chicken both inside and out with the kosher salt and black pepper.
- In a small bowl, combine the honey, lemon zest and juice and butter. Place the chicken on a rack in a roasting pan breast side up and roast until lightly browned, about 15 minutes. Using a pastry brush, brush half of the honey mixture over the chicken, as well as sprinkling half the thyme over the chicken and return the chicken to the oven. Continue to cook another 30 minutes, or until an instant-read thermometer inserted in the thickest part of the thigh registers 180 degrees F. Remove the chicken from the oven and brush the remaining honey blend and sprinkle the remainder of the thyme over the chicken.
- Remove the chicken from the oven and transfer to a platter or cutting board to rest for 10 minutes before carving.
- To serve, spoon the sweet potatoes into the center of 4 large plates and arrange the chicken on top. Drizzle the chicken with any remaining pan juices and serve immediately with the sweet potatoes.
- Preheat the oven to 350 degrees F.
- Place the potatoes on a foil lined baking sheet and bake until tender and begins to ooze sugary syrup, about 1 hour and 15 minutes. Remove from the oven and let sit until cool enough to handle.
- Cut the potatoes in half lengthwise and scoop out the flesh with a spoon into a large bowl. Add the cream, sugar, butter, syrup, salt and pepper, and thyme, if using and mix, mashing until the potato mixture is smooth. Cover to keep warm until ready to serve.
SALT-BAKED NEW POTATOES WITH PINK-PEPPERCORN BUTTER
This way of cooking recently harvested new potatoes, by burying them in a plaster of damp salt and baking them, is a triple pleasure: effortless, tasty and very fun. The salt crust seasons the potatoes perfectly, just as it would if you'd boiled or steamed them in salted water, but the airtight seal concentrates their special flavor and texture. They come out dense, waxy and almost creamy. Bring the pan of cooked potatoes to the table right from the oven as is, so everyone can puzzle over the curious-looking white crust, and then delight over the discovery of the piping hot little beauties revealed inside once the surface is cracked. Dig them out and swoop through the butter before popping into your mouth, their skins so paper-thin they snap when you bite into them. Their appeal is irresistible.
Provided by Gabrielle Hamilton
Categories dinner, vegetables, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees. Wash the potatoes.
- In a large bowl, mix the salt, rosemary needles, peppercorns and 1 cup water together with your hands, crushing the peppercorns a little between your fingers and bruising the rosemary needles to release their sticky oil, making a moist, fragrant and pink-and-green speckled sand. (You might have to add a few splashes of water if the mixture needs more moisture to feel like wet sand.)
- Transfer a little less than half this salt mixture into the bottom of a wide, shallow, heavy ovenproof skillet or casserole to make a salt bed about 1/2-inch thick.
- Nestle the potatoes into the sand, close to one another but not quite touching, if possible.
- Pack the rest of the salt mixture over the nestled potatoes, and rub and brush and smooth it with your hands until you have tightly encased the potatoes in a little salt sarcophagus. The rounded tops of the potatoes will just show as bumps under the salt cast.
- Bake the potatoes for 30 to 40 minutes, until a cake tester easily pierces the potatoes and tests warm on your chin or the back of your hand. The salt casing will dry and harden like clay - and smell delicious while baking.
- While the potatoes roast, prepare the compound butter: Grind the peppercorns in a mortar and pestle with the whole branches of rosemary to create an oily, coarse powder. Remove the bruised rosemary sprigs, shaking off any clinging pink peppercorns, and discard. (You just want to extract the oily flavor from the rosemary, not the needles themselves.) In a small bowl, mash the oily peppercorn powder with the salted butter using a fork until well blended.
- To serve, rap the salt-packed potatoes forcefully on a sturdy surface that can handle it, to crack the salt crust from the force. A few solid raps will loosen the potatoes inside. If the cast needs a little more help, use a regular dinner knife like a spade to just pop open the salt crust along its fault lines. The potatoes are easily plucked from the dry salt. Set out with the compound butter in a small bowl on the side.
BAKED SWEET POTATOES WITH CINNAMON HONEY BUTTER
Sweet potatoes aren't just for the holidays; we eat them year round. I like to switch things up by adding different kinds of seasoned butters. Some are savory, others are sweet. This is one of my husband's favorites. Cinnamon, honey, sugar and butter melting into a soft and sweet homegrown sweet potato... what's not to love? They...
Provided by Tere Gill
Categories Potatoes
Time 1h10m
Number Of Ingredients 5
Steps:
- 1. Gather ingredients. (Allow for time for butter to soften.) Preheat oven to 450` F.
- 2. Scrub potatoes under running water, dry with paper towel, then wrap each in two layers of aluminum foil.
- 3. Bake potatoes at 450` F for 1 hour or until soft when poked with a fork or knife.
- 4. While sweet potatoes are baking, make the cinnamon honey butter by mashing softened butter, with a fork, in a small bowl.
- 5. Add honey, cinnamon and sugar; mix well until thoroughly combined. Set aside or refrigerate until potatoes have finished baking.
- 6. When sweet potatoes have finished baking, remove from oven, remove foil (CAREFUL! HOT!) and place on serving plate.
- 7. Split potatoes and add a dollop of the prepared butter. Serve immediately. Refrigerate leftovers.
SLICED BAKED POTATOES WITH PARSLEY BUTTER
Categories Dairy Potato Side Parsley Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 Servings
Number Of Ingredients 3
Steps:
- Prick the potatoes a few times with a fork and bake them in the middle of a preheated 400°F. oven for 1 hour. In a small saucepan melt the butter and stir in the parsley and salt and pepper to taste. Cut the warm baked potatoes crosswise into 1/4-inch-thick slices, arrange the slices, overlapping them, on plates, and drizzle each serving with some of the parsley butter.
BAKED POTATOES WITH HERB BUTTER
Steps:
- Preheat grill to medium.
- With a fork prick the potatoes 4 to 5 times, smear them with a little butter and sprinkle each potato with salt. Wrap in foil. Place the potatoes on the grill and cook for 40 to 45 minutes turning every so often.
- In a mixing bowl add butter, garlic, chives and pepper. Whip together until well incorporated. Take a piece of plastic wrap and lay it on the counter. Place the butter mixture on the plastic wrap and shape into a log or place the bowl in refrigerator covered to firm it back up. When your potatoes are cooked take butter out of the refrigerator, slice open the potatoes and top with herb butter.
SALT-BAKED POTATOES WITH ROASTED GARLIC AND ROSEMARY BUTTER
Steps:
- 1. Adjust oven rack to middle position and heat oven to 450 degrees. Spread 2Vi cups salt in even layer in 13 by 9-inch baking dish. Gendy nestle pota¬ toes in salt, broad side down, leaving space between potatoes. Add rosemary sprigs and garlic, cut side up, to baking dish. Cover baking dish with foil and crimp edges to righdy seal. Bake VA hours; remove pan from oven. Increase oven temperature to 500 degrees. 2. Carefully remove foil from baking dish. Remove garlic and set aside to cool. Brush exposed portion of each potato with 1 teaspoon oil. Return uncovered baking dish to oven and bake until pota-toes are tender when pierced with tip of paring knife and skins are glossy, 15 to 20 minutes. 3.Meanwhile, once garlic is cool enough to £ handle, squeeze root end until cloves slip out of their H skins. Using fork, mash garlic, butter, Vfe teaspoon % kosher salt (or pinch table salt) and minced rosemary £ to smooth paste. Remove any clumped salt from £ potatoes (holding with kitchen towel if necessary), o split lengthwise, top with portion of butter, and & serve immediately.
BAKED SWEET POTATOES WITH DILL BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Prick 4 sweet potatoes with a fork. Place on a baking sheet and bake at 400 degrees F until soft, 60 to 75 minutes. Mix 6 tablespoons softened butter, 1 tablespoon chopped dill, 1 small sliced scallion and 1 1/2 teaspoons grated lemon zest; season with salt and pepper. Cut open the potatoes and top with the dill butter.
FILLET OF HALIBUT BAKED IN PARCHMENT WITH STEWED LEEKS, GOLDEN POTATOES AND TRUFFLE BUTTER
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees.
- Heat 3 teaspoons butter in medium skillet over low heat, add leeks, orange zest, simmer gently until leeks soften, add mirin or white wine, coriander seed and continue to cook until liquid is evaporated, season with salt and pepper. Set aside to cool. Thinly slice washed, unpeeled potatoes (1/4-inch thick) toss slices with melted butter, roast in a single layer on a baking sheet until just tender, approximately 4 minutes. Remove from oven and cool. Combine all ingredients for truffle butter, stir to incorporate. Cut parchment into an elongated heart shape, lay in one layer of potatoes, then 1 teaspoon cooked leeks, then halibut seasoned with salt and pepper, then 1 teaspoon truffle butter. Start at the middle of the heart and fold while creasing well until package is completely enclosed, bake just before serving for 8 minutes.
MOLASSES BUTTER FOR BAKED WHOLE SWEET POTATOES
Slather this "spiced-up" butter on your baked sweet potatoes! The butter can be prepared up to 1 week in advance, and can be doubled, make this topping well in advance, it will save you time. If you have a any leftover butter, it can be frozen. This amount of butter should be enough for 5-6 medium baked yams depending on the amount used on each potato. This is wonderful on baked sweet potatoes!
Provided by Kittencalrecipezazz
Categories Yam/Sweet Potato
Time 5m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Mix the first 6 ingredients in a bowl using an electric mixer until fluffy; cover and chill (soften slightly before using if desired).
- After the yams are baked cut slits across center of each yam.
- Press ends together toward the center to expose the flesh.
- Spoon 2-3 tablespoons of spiced butter into each.
- Pass the spiced butter around at the table.
BAKED FINGERLING POTATOES WITH SOUR CREAM BUTTER
Steps:
- For the potatoes: Preheat the oven to 425 degrees F. Toss the potatoes with the oil, lemon juice and pepper in a medium bowl; season liberally with salt. Spread the potatoes on a baking sheet and bake until tender and the skins start to loosen from the insides, about 30 minutes.
- Meanwhile, combine the butter, sour cream and lemon zest with a wooden spoon. Season with some salt and pepper.
- When the potatoes are done, use a fork slice to slice halfway through the potatoes lengthwise, and push the ends together. This will make the insides fluff up. Top each potato with some sour cream butter and a 1/2 teaspoon or so of caviar and chives, and serve hot. (You can also cool the potatoes slightly before topping¿the sour cream butter won't melt¿They are delicious both ways!)
BAKED SWEET POTATOES WITH HONEY-MINT BUTTER
Make and share this Baked Sweet Potatoes With Honey-Mint Butter recipe from Food.com.
Provided by lazyme
Categories Yam/Sweet Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- For the butter:
- Cream butter, then beat in honey and mint. Season with salt, and 1/8 teaspoon pepper; set aside. Scrub potatoes.
- Adjust oven rack to middle position and heat oven to 450ºF. Bake sweet potatoes until tender, about 1 hour.
- Serving:.
- Cut potatoes open and fill each with a dollop of butter.
Nutrition Facts : Calories 323.2, Fat 23.1, SaturatedFat 14.6, Cholesterol 61, Sodium 235.1, Carbohydrate 28.3, Fiber 3.9, Sugar 7.6, Protein 2.3
HONEY-BUTTER BAKED CHICKEN WITH MASHED SWEET POTATOES
This is a great way to kick up your basic baked chicken. The honey and butter help to keep the chicken moist and delicious and sweet potatoes are the ultimate accompaniment. Just perfect for a weeknight dinner yet still special enough for the holidays.
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- Baked Chicken 1 (3 to 3 1/2-pound) whole chicken, rinsed and patted dry 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 6 tablespoons honey 1 lemon, zested 1 tablespoon lemon juice 1 tablespoon unsalted butter, softened 1 tablespoon fresh thyme leaves Mashed Sweet Potatoes 2 pounds sweet potatoes 1 teaspoon vegetable oil Salt and pepper to taste 1/2 cup heavy cream 3 tablespoons light brown sugar 3 tablespoons unsalted butter 2 tablespoons cane or maple syrup 1 teaspoon fresh thyme leaves, optional
BAKED SWEET POTATOES WITH HONEY-MINT BUTTER
This is a nice addition for Thanksgiving. From Cook's January/February 1989.
Provided by Vicki Butts (lazyme)
Categories Potatoes
Time 1h15m
Number Of Ingredients 4
Steps:
- 1. For the butter: Cream butter, then beat in honey and mint. Season with salt, and 1/8 teaspoon pepper; set aside. Scrub potatoes.
- 2. Cooking: Adjust oven rack to middle position and heat oven to 450ºF. Bake sweet potatoes until tender, about 1 hour.
- 3. Serving: Cut potatoes open and fill each with a dollop of butter.
SLICED BAKED POTATOES WITH PARSLEY BUTTER
Make and share this Sliced Baked Potatoes With Parsley Butter recipe from Food.com.
Provided by PollyB
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Prick the potatoes a few times with a fork and bake them in the middle of a preheated 400 degree oven for 1 hour.
- In a small saucepan melt the butter and stir in the parsley and salt and pepper to taste.
- Cut the warm baked potatoes crosswise into 1/4-inch-thick slices, arrange the slices, overlapping them, on plates, and drizzle each serving with some of the parsley butter.
Nutrition Facts : Calories 266.2, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 15.1, Carbohydrate 37.3, Fiber 4.7, Sugar 1.7, Protein 4.5
TWICE-BAKED SWEET POTATOES WITH BROWNED BUTTER AND TOASTED MARSHMALLOWS
These individual sweet potatoes are great for Thanksgiving, or any time of year. I browned the butter to add a nutty flavor, plus added some cayenne pepper for a kick.
Provided by sonjagroset
Categories Side Dish Vegetables Sweet Potatoes Sweet Potatoes With Marshmallow Recipes
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Rub olive oil onto the outside of each sweet potato and sprinkle sea salt over each. Arrange sweet potatoes on the prepared baking sheet.
- Bake in the preheated oven until a sharp knife easily pierces the potato, 50 to 60 minutes. Cool sweet potatoes until easily handled, 10 to 15 minutes.
- Melt butter in a saucepan over medium heat until solids begin to brown and smell nutty, 5 to 8 minutes.
- Slice potatoes in half lengthwise and scoop insides into a large bowl. Add browned butter, cream cheese, 1/2 teaspoon salt, cayenne pepper, and black pepper and mash using a potato masher until smooth. Spoon mixture back into the sweet potato skins and top each with 1/4 cup marshmallows. Place sweet potatoes back onto the baking sheet.
- Bake in the oven until warmed through and marshmallows are toasted, about 10 minutes.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 34.5 g, Cholesterol 46.1 mg, Fat 17.3 g, Fiber 4.3 g, Protein 4.4 g, SaturatedFat 10.1 g, Sodium 355 mg, Sugar 9.6 g
BUTTER BAKED POTATOES
Make and share this Butter Baked Potatoes recipe from Food.com.
Provided by Jen in Victoria
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Parboil potatoes in a large pot over medium-high heat (just until a knife goes in the potato).
- Preheat oven to 375 degrees.
- Chop potatoes into 1-2 inch cubes.
- Put 2 tbsp butter in a 9 x 13 inch pan; place in the oven until the butter is melted.
- Add the potatoes and sprinkle with salt, pepper and paprika.
- Dot well with remaining butter and cover with foil.
- Bake for 30 minutes.
- Take off foil and bake an additional 30 minutes, adding more butter if needed.
Nutrition Facts : Calories 159.5, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 105.8, Carbohydrate 13.1, Fiber 1.6, Sugar 0.6, Protein 1.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love