1 . ROSEMARY PARMESAN SWEET POTATO STACKS
2 large sweet potatoes
1/4 cup extra virgin olive oil
2 tablespoons fresh rosemary, finely chopped
2 cloves garlic, minced
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
1/4 cup Parmesan cheese, finely shredded
Preheat oven to 400 degrees.
Peel sweet potatoes and cut into thin disk slices, approximately 1/8 of an inch thick.
In a medium mixing bowl, combine extra virgin olive oil, fresh rosemary, garlic, fine sea salt, black pepper, and parmesan cheese. Toss with sweet potato disks.
Line a rimmed baking sheet with aluminum foil and assemble stacks 4-5 slices high, using wider slices for the base. Make sure to get Parmesan cheese in between each slice to serve as the "glue".
Bake for 20-25 minutes or until stacks are tender on the inside but have crispy exteriors.
2. ROASTED SWEET POTATO WEDGES, WITH PISTACHIOS, GOAT CHEESE & A POMEGRANATE GLAZE
4 large sweet potatoes, scrubbed and cut into 1” thick wedges
Olive or coconut oil
Freshly ground black pepper
4 ounces goat cheese, crumbled
1/2 cup shelled pistachios, chopped
1/3 cup pomegranate juice
2 tablespoons honey
1 teaspoon hot sauce (optional)
Preheat oven to 425 degrees. Prepare two baking sheets.
Toss sweet potato wedges with oil, kosher salt, and ground black pepper until evenly coated. Spread out on prepared baking sheets, and roast for 25 minutes, flipping wedges and rotating pans after 15 minutes.
While potatoes roast, combine pomegranate juice, honey, and hot sauce in a small saucepan and bring to a boil. Lower heat and let simmer for about 5 minutes, stirring occasionally, until reduced to a syrup (note that it’ll thicken a bit as it cools, so you want it a bit loose). Remove from heat and let cool.
To serve, arrange the roasted sweet potatoes on a platter and sprinkle with chopped pistachios. Drizzle with pomegranate glaze and top with crumbled goat cheese. Serve warm or room temperature.
3. BOURBON MAPLE GLAZED SWEET POTATOES
3 pounds sweet potatoes about 6 medium-sized sweet potatoes, thinly sliced 1/4-inch thick (preferably with a mandoline or food processor)
1/2 cup bourbon
1/2 cup maple syrup
1/4 cup brown sugar
1/4 cup butter melted
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon all spice optional
1 teaspoon cornstarch
1/2 cup pecans
In a small bowl stir together the bourbon, maple syrup, brown sugar, butter, cinnamon, nutmeg and all spice. Gradually add corn starch and stir until the mixture reaches a sauce-like consistency. Set aside and reserve 1/4 cup separate.
Rinse and scrub sweet potatoes. Cut the ends off and cut the rest of the potatoes into slices about a 1/4-inch thick. Place the sliced sweet potatoes into a large bowl and toss with bourbon-maple mixture (remember to reserve 1/4 cup).
Let the potatoes soak up some of the sauce as you preheat the oven to 400° F. Spray a 10-inch oval casserole dish or 9x9 baking dish with some nonstick cooking spray.
Line up the slices in the prepared baking dish. If there is any glaze left in the bowl, pour it over the potatoes in the baking dish. Cover the dish with aluminum foil and bake for 40 minutes.
While the potatoes are cooking, take the 1/4 cup of reserved maple-bourbon mixture and stir in the chopped pecans. If you feel the glaze is too thick, add a tablespoon more syrup.
After 40 minutes of baking time has passed, remove cover and pour the pecan glaze on top of the sweet potatoes. Place the dish back into the oven uncovered and bake for 10 more minutes. The sweet potatoes are finished when they are tender when pierced with a fork.
4. OVEN ROASTED PARMESAN SWEET POTATOES
2 sweet potatoes peeled and cubed
2 tsp minced garlic
1 tbsp olive oil
2 tbsp butter melted
4 tbsp grated Parmesan cheese
1/2 tsp garlic salt
1/2 tsp Italian Seasoning
dried parsley (optional)
Preheat oven to 400 degrees.
Peel and cube sweet potatoes into 1 inch cubes.
Place garlic, oil, butter, salt, Parmesan cheese and Italian seasoning in a ziploc bag and mix well.
Throw in sweet potatoes and shake until well coated.
Place aluminum foil on cookie sheet and lightly spray.
Place coated sweet potatoes onto cookie sheet and spread out evenly.
Bake for 18-22 minutes.
Serve warm and sprinkle with dried parsley if desired.