Best Diced Sweet Potatoes With Onions And Garlic Recipes
OVEN ROASTED SWEET POTATOES
My Granny made this for Easter dinner. We were all sitting at the table commenting on how delicious it was. She sat down took a bite and sighed, Ahhh, I'll never make this again. We all told her she was crazy and asked for the recipe.
Provided by CATICALIC
Categories Side Dish Vegetables Sweet Potatoes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.
- Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 31.3 g, Fat 10.2 g, Fiber 4.7 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 114.8 mg, Sugar 7.7 g
ONION ROASTED SWEET POTATOES
Here's an alternative to all those extra sugary sweet potato recipes!
Provided by Jessica Schumacher
Categories Side Dish Vegetables Sweet Potatoes
Time 55m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a large bowl, toss the dry onion soup mix, sweet potatoes and vegetable oil until the sweet potatoes are well coated.
- Arrange the mixture on a large baking sheet. Bake in the preheated oven 40 to 50 minutes, or until the sweet potatoes are tender.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 27.2 g, Fat 9.4 g, Fiber 3.8 g, Protein 2.2 g, SaturatedFat 1.2 g, Sodium 680.9 mg, Sugar 5.1 g
ROASTED SWEET POTATOES & ONIONS
This delicious side dish is packed with nutrition. Sweet potatoes, onions and almonds are powerhouses of antioxidants and other nutrients -- in fact, almonds are among the most nutrient-dense foods, containing high concentrations of vitamins and minerals per calorie. Plus, olive oil and almonds contain monounsaturated fat -- the good type.
Provided by Jean Carper
Categories Side Dish Vegetables Sweet Potatoes
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees F.
- Toss first 6 ingredients in a shallow medium-sized baking dish.
- Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds
Nutrition Facts : Calories 289.6 calories, Carbohydrate 44.7 g, Fat 9 g, Fiber 3.8 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 14.6 mg, Sugar 20 g
GARLIC-ROASTED SWEET POTATOES
This unexpected combination is so tasty. It makes a wonderful fall or winter side dish with any meat. Double or triple the recipe to feed a bigger group.-Carol Ferranti, Esmond, Rhode Island
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small baking dish, combine the sweet potatoes and garlic. Drizzle with oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 25-30 minutes or until tender, stirring every 10 minutes.
Nutrition Facts : Calories 202 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 4g fiber), Protein 2g protein.
DICED SAVORY SWEET POTATOES
This recipe was actually a recipe failure. I was trying to make sweet potato fries but ended up with this dish. We actually ended up really liking it. It's a different way to make sweet potatoes.
Provided by tabasco0697
Categories Yam/Sweet Potato
Time 40m
Yield 1/2 cup, 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450. Place diced sweet potatoes in gallon sized storage bag. Add the rest of the ingredients and toss to coat.
- Place parchment paper on large cookie sheet. Pour diced sweet potatoes onto parchment paper and place in oven.
- Bake for 20-30 minutes tossing at least once.
Nutrition Facts : Calories 206.1, Fat 10.2, SaturatedFat 1.4, Sodium 653.9, Carbohydrate 27.2, Fiber 4.2, Sugar 5.5, Protein 2.3
ROASTED YUKON GOLD AND SWEET POTATOES
We love roasting vegetables and the potatoes in this recipe have such a good combination of flavor. The Yukon gold potatoes have a naturally buttery flavor. Sweet potatoes add a sweetness to the mixture. Both potatoes are enveloped with caramelized onions and garlic with a light smokiness from the chili powder. The crisp edges...
Provided by Lisa Foote
Categories Other Side Dishes
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Line a large baking sheet with parchment paper, set aside. Preheat oven to 375 degrees F.
- 2. Peel sweet potato and then dice both types of potatoes evenly into pieces.
- 3. Dice onion and mince garlic.
- 4. Put all of these in a large bowl. Salt and pepper to taste (I use a light hand with the salt and a heavier hand with the pepper).
- 5. Add the chili powder and parsley. Stir well until mixed.
- 6. Measure 2 tbsp of olive oil and drizzle over the potato mixture.
- 7. Mix well to coat all the veggies.
- 8. Pour mixture onto the prepared baking pan.
- 9. Salt and pepper again lightly.
- 10. Bake at 375 for 45 min -1 hour. Turn vegetables halfway through the baking time.
- 11. They are done when golden brown and a bit crispy. Oven time may vary. Serve hot!
- 12. NOTE: I added another picture that includes carrots and Brussels sprouts into the mix. I added 14 Brussels sprouts, cleaned and halved and about 12 small organic finger carrots quartered. I have added red peppers as well, but didn't have any in the fridge today! I also use kosher salt and fresh ground pepper, but regular table varieties will work fine too!
SPICY BLACK BEAN AND SWEET POTATO CHILI
This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here - keep in mind that the orange or garnet "yam" you see at the grocery store is actually a sweet potato - but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
- Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
- Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
- Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.
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
