Best Roasted Sweet Potatoes With Cognac Chestnuts Recipes

ROASTED SWEET POTATOES WITH COGNAC CHESTNUTS

Steps:

• Preheat oven to 375°F.
• In a large mixing bowl, toss sweet potatoes with olive oil, salt and pepper.
• Spread potatoes out on a baking sheet in a single layer.
• Roast, stirring occasionally and rotating the pan after about 25 minutes, until the potatoes are tender and golden around the edges, 45-50 minutes.
• Meanwhile, in a large frying pan over medium heat, fry bacon until crisp then drain all but 2 TBS of the fat out of the pan.
• Transfer the bacon to a plate and blot with paper towels.
• In the remaining bacon grease add chestnuts and saute, stirring, until heated through, 2-3 minutes.
• Return bacon to the pan along with the roasted sweet potatoes and green onions. Stir to mix, adjust seasonings and serve immediately.

PERFECT ROASTED SWEET POTATOES

Steps:

• Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
• Either scrub the sweet potatoes clean and pat dry, or peel them (I generally peel mine). To slice, use a sharp chef's knife to cut them into 1-inch thick rounds. Then, cut up each round to make 1-inch cubes. The "cubes" won't be perfectly even, but that's ok.
• Place the sweet potatoes on the prepared baking sheet. Drizzle the olive oil on top. If using, sprinkle the chili pepper or several twists of freshly ground black pepper on top, followed by the salt. Toss until the sweet potatoes are all evenly coated in oil, and arrange them in a single layer.
• Bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges. Serve while warm. Leftover sweet potatoes will keep in the refrigerator, covered, for about 4 days. Gently reheat in the microwave or oven if desired.

ROASTED SWEET POTATOES WITH HONEY AND CINNAMON

Steps:

• Preheat oven to 375 degrees F.
• Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
• Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

CHESTNUTS IN COGNAC & VANILLA SYRUP

Steps:

• Put the zests, sugar, vanilla pod, cinnamon sticks and 400ml water in a large pan. Bring to the boil, then reduce the heat and simmer gently for 20 mins. Leave to cool, then add the Cognac.
• Pack the chestnuts into sterilised jars (see tip, below), then pour over the syrup to cover. Seal and label. Keep in a cool, dry place for at least 1 week before eating. Store in a cool, dry place for up to 6 months.

SWEET POTATO & CHESTNUT ROAST WITH TANGY TOMATO SAUCE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of a 1lb (500g) loaf tin with baking parchment. Heat the oil in a large non-stick sauté pan and fry the onions for 10 mins until golden, stirring every now and then. Add the grated potato and garlic and cook for 5 mins more until the potatoes have softened.
• Tip into a bowl, (reserve the pan) and add two-thirds of the chestnuts crushing them up as you go, then stir in the thyme, tamari and egg. Press into the loaf tin, roughly break the remaining nuts and arrange them on top then bake for 45 mins.
• For the sauce mix the flour with a little of the bouillon to make a very wet paste. Return the pan to the heat and add all the ingredients, including the flour mix and stir over a high heat until well mixed and thickened. Keep simmering for a good 10 mins then taste as it should now be tangy rather than vinegary. If it is too sharp return to the heat and boil a little longer.
• Carefully take the loaf from the tin and remove the paper. Scatter with thyme. If you're doing the Healthy Diet Plan, serve half in 2 thick slices with half the tomato sauce and chill the rest for another day, otherwise serve the whole recipe as a meal for four people.

OVEN-ROASTED SWEET POTATOES

Steps:

• Heat the oven to 230C/210C fan/gas 8. Chop the sweet potatoes into 2-3cm cubes.
• Tip into a large, shallow roasting tin, drizzle with the oil and season with salt and pepper. If you're adding additional veg or herbs, such as sliced red onions, garlic cloves and thyme, tip these in as well. Toss everything together to coat in the oil, then roast for 20 mins. Toss again to ensure the potatoes cook evenly, and roast for another 15-20 mins until the potatoes are lightly browned on the outside and tender when pierced with a fork or knife.