Best Pumpkin Spice Sweet Potato Wedges Recipes

Chile-Spiced Sweet Potato Wedges image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

Cut 4 sweet potatoes into wedges; toss with olive oil, salt and pepper on a baking sheet. Bake at 425 degrees F, flipping once, until browned, 20 to 25 minutes. Mix 3 tablespoons softened butter with 1 tablespoon harissa (or other chile paste), 1 grated garlic clove, the zest of 1 lime and a pinch of salt. Toss with the potatoes and some chopped chives. Season with salt. Serve with lime wedges.

Spiced Pumpkin and Sweet Potato Bisque image

Provided by Food Network

Yield 6-8 servings

Number Of Ingredients 9

2 cups canned pumpkins
3 cooked sweet potatoes
1 cup heavy cream
2 cups vegetable base
1/2 teaspoon Nutmeg, Cinnamon, Cardamon
1 pinch Cayenne
1/4 cup Roasted Chestnuts
2 oz. chives
2 teaspoon honey

Steps:

Peel sweet potatoes and puree in machine; strain and add cooked pumpkin and 1 cup heavy cream and bring to a boil in a medium saucepan. Add all spices and thin out to desired consistency with stock. Season with salt and pepper and garnish with chives and roasted chestnuts.;

Pumpkin Spice Sweet Potatoes image

Provided by Alex Guarnaschelli

Categories side-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 9

3 1/2 to 4 pounds medium sweet potatoes
Kosher salt and freshly ground black pepper
1 cup dark brown sugar
1 tablespoon red wine vinegar
2 teaspoons pumpkin pie spice
4 cups medium or large marshmallows
2 tablespoons unsalted butter, melted
1/2 teaspoon cayenne
3/4 cup pecans, coarsely chopped and toasted

Steps:

Preheat oven to the 450 degrees F.
Cook the sweet potatoes: Place the sweet potatoes in the center of the oven and bake until tender when pierced with the tip of a knife, 1 to 1 1/2 hours. Let cool slPeel the potatoes and cut them crosswise into 1-inch-thick slices. Arrange them in an 8-by-12-inch baking dish and sprinkle with salt and pepper.
Flavor the sweet potatoes: Meanwhile, in a medium pot, bring the sugar and 1/2 cup water to a simmer over medium heat. Stir in the vinegar and pumpkin pie spice and cook until syrupy, 5 to 8 minutes. Pour over the potatoes.
Bake and serve: Toss the marshmallows with the melted butter in a large bowl, use a fine-mesh strainer to sprinkle them evenly with the cayenne and arrange them on the potatoes. Bake until the marshmallows puff and brown, 10 to 15 minutes. Set the oven to broil and broil the tops for 1 to 2 minutes. Sprinkle with the pecans.