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- Root vegetables
- Sweet potato
In this dish, the brown sugar helps give cubes of sweet potato a crispy edge, but the sweetness is cut by the fresh taste of lemon. The sweet potatoes are soft enough after baking that you can use a fork to create a mash if you prefer that texture.
12 people made this
- 3 large sweet potatoes, about 1.5 kg, peeled and cut into large chunks about the size of an egg
- finely grated rind and juice of 2 lemons
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 60g butter, softened
- freshly ground black pepper
MethodPrep:20min ›Cook:40min ›Ready in:1hr
- Place the sweet potatoes in a saucepan, cover with lightly salted cold water and bring to the boil. Lower the heat and cook until tender, about 15 to 20 minutes. Drain well, then cut into small cubes.
- Preheat the oven to 200 C/ Gas 6.
- Mix the grated lemon rind, lemon juice and brown sugar together and add 1/4 teaspoon of salt. Use some of the butter to grease a shallow ovenproof dish, then tip in the cubes of sweet potato. Pour over the lemon mixture and toss well. Grind on some black pepper and dot generously with butter.
- Bake for 15 minutes, then remove from the oven. Stir well and return it to the oven to cook for 15 minutes more, or until crisp and golden. Serve hot.
Reviews & ratingsAverage global rating:(2)
Reviews in English (4)
Lovely!!!! Friend who "doesn't like Kumara" went bach for 2nds and 3rds. Easily prepared. Watch the precooking - I think my kumera was perhaps a little too soft will watch and ensure just cooked. next time Yes will use again :-)-17 Oct 2009(Review from this site AU | NZ)
What unique flavors! I didn't cube the kumara, but sort of mashed it up and baked for a little less than the recipe called for. Kids loved it. Nice recipe!-28 May 2013(Review from this site AU | NZ)
Used different ingredients.I used the rind of two lime and the juice of one and half. A bit tangy but still on the tasty side. Great recipe. Thank you for sharing.-10 Dec 2010(Review from this site AU | NZ)
Glazed Baked Sweet Potato Recipe (These are So Easy)
Baked sweet potatoes are one of my favorite things to eat as of late. They are nice and easy to make, incredibly nutritious, and quite tasty on top of it all. After trying out this recipe for the first time a couple of weeks ago, this has now become my go to dinner meal lately. These glazed baked sweet potatoes are absolutely fantastic, and best of all, they are incredibly simple to prepare and cook. The homemade glaze is bursting with flavor thanks to the ingredients used -- pure maple syrup, melted coconut oil, and lemon juice make for an amazing blend.
One Incredibly Yummy Homemade Glaze
For a glaze that provides so much great flavor, it’s surprisingly easy to prepare. All you have to do is mix your maple syrup, coconut oil, and lemon juice together in a small bowl. Even though it’s made with only three simple ingredients, they were all carefully selected due to their fantastic synergy in this recipe.
As you would expect, most of the flavor will definitely be coming from the maple syrup. When using pure organic maple syrup, not only are you getting a tasty all natural sweetener, but it’s actually quite healthy as well. It’s jam packed full of amino acids, vitamins, minerals, and phenolic compounds. Maple syrup has even demonstrated an inhibitory effect on the growth of certain types of cancer cells. (1) It also helps to keep your glaze nice and sticky. The lemon juice is added to the glaze mixture to help offset the sweet flavor of the maple syrup. It gives your glaze a slightly tangy flavor that really helps to balance out the taste.
You’ll also be getting a pleasant coconut aftertaste with this glaze thanks to the melted coconut oil. Along with the maple syrup, the oil gives your glaze its consistency, and it also adds some healthy saturated fats in the form of medium chain triglycerides (MCT) fatty acids into the mix. Healthy saturated fats? Yes, you read that right!
Despite the fact that coconuts contain a high amount of saturated fats, MCT fats have actually been found to have a lot of beneficial effects when it comes to weight loss. In addition, researchers found no increase in your risk of developing cardiovascular disease with moderate consumption of these types of saturated fats. (2) That’s exactly the reason why coconut oil is such a staple ingredient in all kinds of different paleo recipes.
After preparing your glaze, you can place all of your sweet potatoes in a baking dish and then coat them in the glaze. Despite the fact that sweet potatoes are relatively high in carbohydrates, rest assured that they are definitely an excellent starchy carb to include in your paleo diet. In addition to having an abundance of vitamins and minerals, sweet potatoes also contain anti-inflammatory and anticancer properties thanks to their high antioxidant content. (3)
Sweet potatoes truly are a fantastic paleo superfood thanks to how nutrient-dense they are. They are made all the better thanks to the homemade maple syrup glaze in this recipe. While these baked sweet potatoes make for a tasty meal in their own right, they make an even better side dish when served along with a protein source for a well balanced dinner.
On disordered eating & healing
Gena works as a nutrition counselor and is completing her master of science degree in nutrition and education. I admire so many things about Gena: her ability to excel in so many things, her generous spirit, and her grit to persevere through professional and personal trials. (And of course her fabulous healthy baked sweet potato recipe!) But one of the things I admire most: her fearlessness and vulnerability to speak out about important topics to help others heal. Gena’s courage to talk about issues with food in a gentle and constructive way has touched the lives of thousands of people across the world. In the post she wrote for our site, she went to to say:
“Usually I say that I’m ‘recovered,’ not recovering. In a lot of ways, this is true: I’ve been weight-restored and physically healthy for many years now. I no longer engage in disordered eating patterns, I don’t have “fear foods,” and I don’t use restriction or dietary manipulation as a means of trying to exert control over my life. I love food—it’s probably my greatest passion—and I love to eat.
But I couldn’t help but think that the word “recovered” may be a little too neat and tidy to describe the before-and-after of eating disorders. In a lot of ways, we’re always recovering from the struggle—even if recovery takes us to places where we feel more freedom and pleasure and peace than ever before. Part of embracing the ongoing journey of recovery, I think, is understanding that balance doesn’t just happen—it demands effort and consciousness, at least for some of us.”
When Gena and I met, I was struggling with my own issues of viewing food in a healthy way and understanding balance. Many times in the evenings I’d find myself raiding the pantry for anything made of sugar, stuffing myself and then falling into a cycle of guilt and shame. In Gena I found a champion of the cause of balanced eating: eating where food is both a source of pleasure and a source of nourishment, indulging when it feels right, and eating until you’re satisfied but not beyond the point of comfort.
- 3 pounds potatoes, peeled and cut into thick wedges
- ⅓ cup olive oil
- 2 lemons, juiced
- 2 teaspoons salt
- 1 teaspoon oregano
- ½ teaspoon ground black pepper
- 3 cups chicken broth
Preheat oven to 400 degrees F (200 degrees C).
Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper toss again to coat.
Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
Roast potatoes in preheated oven until tender and golden brown, about 1 hour.
Baked Sweet Potato with Lemon Tahini Drizzle recipe
Sauteed Spinach and Chickpeas:
2 bunches english spinach, chopped (2,5cm thickness)
1-2 tbsp grapeseed or olive oil
1 onion, finely diced
2 garlic, crushed
1 tbsp lemon juice
1/2 cup (80g) cooked chickpeas
1/2 tsp sea salt (or to taste)
1/4 tsp pepper
Preheat oven to 170C.
Combine 1 tbsp coconut oil with thyme leaves and salt, and massage over sweet potato halves.
Place on a oven tray lined with baking paper and pop in the oven for 25-30 minutes or until cooked through.
Meanwhile, rinse spinach thoroughly. Bring a large saucepan of water to boil and add chopped spinach allowing to boil for 2-3 minutes or until leaves are just tender.
Drain spinach and with a firm squeeze, remove the water from spinach. You can use your hands or a tea towel to drain the water.
Heat oil in fry pan over medium heat. Add onion and sauté for 2-3 minutes or until translucent and fragrant. Add garlic, stirring. Fold through chopped spinach. Add chickpeas and stir till warmed. Season with salt, pepper and lemon juice and remove from heat.
To make the Tahini drizzle, place tahini and water in a bowl and mix vigorously with a fork. Add garlic, lemon juice, salt and paprika and mix well.
When sweet potato is ready, remove from oven and arrange on a serving board.
Scoop sautéed spinach mix over sweet potato. Drizzle with lemon tahini dressing. Serve immediately with a side of lemon.
FAQs and Expert Tips For This Recipe
This recipe can be made three days ahead. The texture of the herbs will not be as fresh, but it will still taste yummy. Chill completely and store covered in the fridge. Reheat to serve. To do so, transfer them to a oven proof dish, cover and bake for 25 minutes at 350 F or until heated through.
The texture of the coconut oil is unpleasant when it is chilled and I recommend this recipe served hot or room temperature. If you like to make this to serve chilled, simply use avocado oil or another high heat oil instead of the coconut oil.
You can leave the skin on if you like to. It provides fiber. Keep in mind it will affect the creamy texture of this recipe.
4 More Way to Bake Sweet Potatoes
1. Baked Sweet Potatoes
If you&aposre in the market for a more savory sweet potato side dish, give this simple recipe a try. "Very healthy and tasty sweet potatoes that will be a great addition to any meal. Very easy!"
2. Twice Baked Sweet Potatoes
Recipe creator SDELATORE says, "This creamy sweet potato recipe is a huge hit with everyone. A friend served a version of these at a luncheon, and I absolutely loved it. I found some sweet potatoes in my fridge that I hadn&apost used and decided to try it. Everyone at work flipped over them! They&aposre great with pork chops or steak, too!"
- 3/4 cup plain whole-milk Greek yogurt
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 garlic clove, finely grated
- 1/2 teaspoon black pepper
- 2 1/2 teaspoons kosher salt, divided, plus more
- 1 pound sweet potatoes, peeled and coarsely shredded on a box grater
- 1 pound turnips or Yukon Gold potatoes, peeled and coarsely shredded on a box grater
- 1 1/2 tablespoons extra-virgin olive oil
- 2 medium leeks, thinly sliced
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- Vegetable oil, for frying
- Baby kale, for serving
Whisk together yogurt, tahini, lemon juice, garlic, pepper, and 1/2 teaspoon salt in a small bowl. Set aside.
Place a colander over a large bowl add sweet potatoes, turnips, and remaining 2 teaspoons salt toss to combine. Let mixture stand 10 minutes. Transfer mixture to a clean kitchen towel gather up edges, and squeeze out excess liquid. Transfer sweet potato mixture to a medium bowl.
Heat olive oil in a large cast-iron skillet over medium. Add leeks and a pinch of salt, and cook, stirring occasionally, until leeks are soft and starting to brown, about 5 minutes. Remove from heat. Add cooked leeks, eggs, flour, cumin, turmeric, and ginger to sweet potato mixture, and stir until thoroughly combined.
Wipe out skillet, and add a 1/8-inch layer of vegetable oil. Heat over medium until shimmering. Working in batches, spoon 2 tablespoons of batter for each fritter into skillet about 2 inches apart, and flatten slightly with a spatula. Cook until golden and crisp, 2 to 3 minutes per side. Transfer fritters to paper towels to drain sprinkle with salt to taste. Add more oil to skillet between batches as needed. Serve with lemon-tahini sauce and kale.
Roasted Sweet Potatoes with Sriracha and Lime
If there&rsquos a sweet potato fan club out there, we&rsquod like to join. The tuber is versatile, healthy and as close as we&rsquoll get to eating candy for dinner. This recipe for roasted sweet potatoes with sriracha and lime&mdashfrom Amanda Frederickson&rsquos cookbook Simple Beautiful Food&mdashcould work as a side dish, a base for meal prep or a light dinner (served with a yogurt sauce and roasted chickpeas, perhaps).
&ldquoThe exact roasting time for the sweet potatoes will vary depending on their thickness,&rdquo Frederickson writes. And if the sriracha doesn&rsquot seem hot enough, you can add more at the end. &ldquoBut, be warned,&rdquo she says. &ldquoThe sriracha heat builds over time.&rdquo
Reprinted fromSimple Beautiful Food. Copyright © 2020 by Amanda Frederickson. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House.
Zest and juice of one lime
2 teaspoons sriracha, plus more as needed
1½ pounds sweet potatoes, cut into 1-inch chunks
Coarsely chopped fresh cilantro, for serving
1. Preheat the oven to 425°F.
2. In a large bowl, whisk together the coconut oil, lime juice (save the zest for garnish), salt and sriracha.
3. Toss the sweet potatoes in the mixture. Roast in a single layer on two sheet pans until fork tender, 35 to 45 minutes, tossing occasionally and rotating the pans halfway through.
4. Transfer the roasted sweet potatoes to a serving platter. Top with the lime zest and a handful of coarsely chopped fresh cilantro. Serve immediately.
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Frozen Sweet Potato Summer Is Upon Us
Summer in Taiwan made George Lee’s skin itch: The humidity trapped the sweat on his body, the air thick and heavy. On these “dreadful” days, Lee dipped into a convenience store, making a beeline for the freezer, its door soaked with condensation. He’d pluck one of the perforated plastic bags and re-emerge into the sweltering heat, pulling a frozen sweet potato out of the freezer bag, biting into the custardy cold flesh. Then — and only then — summer was bearable. “It’s so nostalgic,” says Lee, a 19-year-old cook, who has amassed an immense fanbase on Instagram and TikTok for his vegan cooking videos and recipes. “It has this caramel ice cream flavor and texture.”
In Taiwan, Lee says that the wonderfully simple treat of a frozen baked sweet potato (冰烤地瓜) is easy enough to find in a convenience store’s freezer, or in some places, sold on the street from coolers. In California though, where Lee now goes to school, he can’t just walk into a gas station and leave with a sweet potato popsicle. “You can’t find it anywhere. You just have to make it on your own,” he says.
Recently, Lee shared a video explaining how to prepare this snack with his half-million Instagram followers, and there were more than a few confused comments. Many of his followers, he realized only after posting the video, had never eaten a still-frozen sweet potato. They couldn’t picture the texture of the icy tuber: “Would it be solid… when I eat them the next day,” asked one commenter. “Eat frozen or let it defrost?” asked another, with a confused hand-to-chin emoji. “I didn’t expect people would be so surprised,” Lee says. “A lot of people were like, ‘What is this?’ A minority of my audience who are based in Taiwan were like, ‘This is my favorite thing ever.’ I just love to see that people feel like they can reconnect with part of their childhood or their culture, through watching some of my videos.”
The process, as Lee outlines in the recipe on his website, is really quite simple. If Lee were still in Taiwan, he’d start with a certain orange sweet potato variety which he hasn’t been able to find in America. In the States, he opts for Japanese sweet potatoes, the purple-skinned satsuma-imo, with its pale yellow flesh. “You have to choose small- to medium-size sweet potatoes, because larger ones tend to be starchier and harder to cook evenly,” he says. Lee turns the sweet potatoes over in his hands, making sure they haven’t started sprouting — once they begin to sprout, he says, the sugars leech out. He scrubs the skin, polishing away any dirt, so it’s good to eat once the potato is baked. (“The skin is really, really good. Like, so tasty.”)
Lee then balances the cleaned sweet potatoes directly on an oven shelf, the temperature set to 450 degrees, so the high heat can circulate evenly. The sweet potatoes cook for about an hour, but Lee says he knows they’re done when he squeezes them with his tongs and “the skin feels hollow, because we didn’t poke any holes or anything in the skin. The moisture in the sweet potato will come out and push the skin outward. So the flesh will separate from the skin.” When sugars begin to ooze from each sweet potato — you may want to put a sheet tray on the shelf below — the smell of dark caramel fills the kitchen.
From here, there are two options. On days when he doesn’t feel like waiting hours to eat, Lee places a sweet potato on an uncovered plate — to prevent condensation — in the freezer. After five or 10 minutes, a chill has set through to the center. This makes for a good, refreshingly chilled sweet potato, but it won’t bring on that ice cream texture — it’s worth seeing this process through to the end. When he has more time, and his craving isn’t so ferocious, Lee lets the sweet potatoes cool completely in their skin on the countertop before putting them in a freezer-safe bag. “Around five hours is the perfect freezing time,” he says. You’ll know they’re ready when the sweet potatoes take on a “soft and creamy texture. When you feel the sweet potato, you can feel that it’s firm, but it’s still soft, like grabbing ice cream that has a skin on it. Like a Häagen-Dazs ice cream bar.”
Without easy access to convenience store freezers loaded with sweet potatoes, Lee keeps a batch of home-baked ones in his freezer at all times. (There’s a good case to be made for keeping sweet potatoes in the freezer before baking, too.) “I eat one every morning while I have classes, or I’m doing work. It’s still frozen so you have to eat it slowly, and just savor the morning,” Lee says. As the comments on Lee’s Instagram video proved, it’s difficult to imagine just how creamy, how soothingly cold, how ice cream-y the freezer transformation of a sweet potato really is until you’ve tried it for yourself. As Lee puts it when I ask him to elaborate on the flavor: “It just tastes like summer.”