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Baby Sweet Potatoes are Our New Favorite Fall Side

Baby Sweet Potatoes are Our New Favorite Fall Side

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Meet the baby sweet potato, the perfectly-portioned, pint-sized spud that deserves a spot on your plate this season.

If you're looking for the perfect speedy side that's as versatile as it is nutritious, the baby sweet potato will satisfy all your culinary needs. We recently discovered these tiny tubers at our local Trader Joe’s store, just in time for fall and Thanksgiving menu-planning. Ever since the popular grocer launched their Teeny Tiny Avocados earlier this year, we’ve been totally hooked on miniature versions of our favorite fruits and vegetables. These darling little spuds come in two-pound bags and are about 3 to 4 inches long each, or about the size of your fist. To give you a comparison point, a typical medium-sized sweet potato may weigh between 6 and 8 ounces and can be up to 8 inches in length.

Eating healthy should still be delicious.

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If you can get your hands on these exceptional spuds, our Mini Baked Sweet Potatoes recipe is the perfect one to make. Here, we suggest a simple topping of sour cream and fresh chives, but feel free to mix it up—try Greek yogurt, ground cinnamon, and honey or diced avocado and crumbled feta cheese. The small size of these potatoes makes for a much faster cook time, whether in the microwave or oven, so you can easily throw these together when time is short.

Get the Recipe: Mini Baked Sweet Potatoes

Try them as a perfectly-portioned side alongside warming soups and leafy green salads, or as a nutritious, fiber-rich snack. They’d also make a spectacular side at any healthy Thanksgiving dinner. Here are a few other delicious and easy recipes to try:

  • Spicy Sweet Potato Wedges: This fiery and flavor-packed recipe works well with baby sweet potatoes, which are much easier to slice through than larger varieties. They may also crisp in the oven more quickly, so be sure to keep an eye on them.
  • Hasselback Sweet Potatoes: This showstopping side can elevate any occasion, whether a holiday gathering or a weeknight dinner. Using baby sweet potatoes yields crispy and crave worthy hasselback-style potatoes in much less time.

Because availability can vary by store, make sure to call your local Trader Joe’s first to see if these tiny sweet potatoes are in stock. If you aren't able to snag some, we’ve also spotted petite sweet potatoes at Publix and Wegmans grocery stores.

Roasted Baby Potatoes Recipe

Anyone ever done Whole 30? My husband and I do it every so often to clean up our eating habits and get back on track. This time around, we made these Roasted Baby Potatoes once a week and we still make them on a regular basis that’s how you know they’re good.

It makes quite a few servings, so if you’re meal planning or feeding a lot, you’re covered.

They are completely clean, if you are looking into clean eating. They also taste like a delicious potato wedge you would order at a restaurant, but guiltless.

If you are looking for a fast and delicious side dish or appetizer, you need to try these Roasted Baby Potatoes Recipe. They are seriously my favorite.

10 Fast and Easy Fall Side Dishes for Busy Weeknights

When the kids are back in school and your weeknights are full of chores, quick and easy dinners are the only way to go. To make your meals complete, we&aposve hand-picked fast and easy fall side dishes that celebrate the best seasonal produce. Keep these recipes and ideas handy for when your CSA drops off a truckload of autumn vegetables, and after-school activities eat into crucial dinner prep time.

10 Fast and Easy Fall Side Dishes

1. Parmesan Roasted Acorn Squash | Ready in 35 minutes

Allrecipes user poshlynne cuts down cook time by using thinner slices of squash in this Parmesan-coated acorn squash side dish. Just keep an eye on your squash slices and poke with a fork to test: When they&aposre nice and soft, pull them out of the oven. Muriel Puce assures her fellow home cooks that "You can eat these slices skin and all. Once you scrape out the seeds, you eat everything that goes into the oven."

2. Roasted Sweets | Ready in 30 minutes

Peeled and cubed sweet potatoes are tossed with onions, apples (or pears), garlic, cinnamon, and ground chipotle for a mildly spicy side dish. You could also toss in a handful of walnuts and fresh sage, if you wish. Allrecipes home cook thumper5316 says, "This is an absolutely delicious combination of flavors. Both my husband and I loved it. I will definitely be adding this to my dinner rotation list."

Tip: To slash prep time, go ahead and use bagged sweet potato cubes. Otherwise, it really doesn&apost take much time to do it yourself.

3. Mediterranean Kale | Ready in 25 minutes

If your life insurance agent sees you out at the farmer&aposs market buying kale, it may qualify you for a lower rate. (OK, maybe not, but this certainly is a fast and healthy side dish you can throw together with a few simple ingredients.)

"The kale tasted perfect after steaming for 7 minutes. A tasty, healthy side dish when short on time," writes Allrecipes home cook flamingo1012.

4. Parmesan Brussels Sprouts | Ready in 25 minutes

After the first frost hits, the Brussels are prime, as they get sweeter after the first cold snap. Take advantage of it with this fast fall side dish that&aposs on the table in less than 30 minutes.

Prefer your Brussels slightly on the crispy side? Allrecipes home cook Toronto Worm Company adds a crunchy texture by plucking a few leaves: "While washing the Brussels sprouts you can take off some of the leaves, which adds a great crunch to the dish. I usually take 2-3 off each Brussel. Add during the cooking process."

5. Roasted Delicata Squash | Ready in 27 minutes

Delicata is another winter squash you can eat peels and all. And did you know you can roast the seeds just like you would with pumpkin seeds? That&aposs two ways to eat one squash! Home cook shawnr raves, "This is an incredible, and incredibly simple, recipe. I made this for family dinner and everyone loved it, from the toddlers to the seniors."

Chef John says you can eat these slices hot or cold, or at room temperature with an aioli dipping sauce spiced up with garam masala, turmeric, and hot paprika to taste.

6. Simple Roasted Butternut Squash | Ready in 40 minutes

SPOILER ALERT: The basic gist of this recipe is, "toss butternut squash in olive oil and garlic." Besides turning on the oven, that&aposs really about all you have to do.

The hardest part of this recipe is probably peeling the squash (and we won&apost tell if you decide to use pre-prepped squash from the grocery store), but Allrecipes user jaydeu has you covered with this tip: "Before peeling, wash and poke holes in the squash, then put it in the microwave for 3 minutes. After it cools down a bit, you can easily cut and peel it." Get more tips about prepping and cooking butternut squash.

7. Zucchini Tots | Ready in 25 minutes

Fun fact: Zucchini disguised as tots plays better than zucchini disguised as spaghetti for 9 out of 10 picky eaters. #checkmymath

As recipe originator deliciouslystylish points out, this recipe comes together in under a half hour, and you can make cleanup super quick and easy by using mini muffin cup liners, says home cook marleyhank.

8. Spiced Pears and Pomegranate | Ready in 10 minutes

When the nights get cooler, this easy dessert offers a fresh new presentation for a familiar fall flavor mix.

If you&aposre new to preparing pomegranate, take a tip from Allrecipes user Richard Beard, who says: "Pom seeds are easily separated under water. The little gems float and all else sinks. Just scoop off the surface with a slotted spoon." Or, try this quick and easy way to seed a pomegranate.

"Not only is this Syracuse salt potatoes recipe one of the most delicious ways to cook baby spuds, it&aposs also one of the most interesting," says Chef John. I generally don&apost like when people watch me cook their food, you know, in case anything gets dropped (#5secondrule), but these are kind of fun to do in front of guests just to see that look of shock in their eyes, as you dump in all that salt."

Sherri Nicol calms your fears about all that salt, saying, "This was the easiest way to get creamy, delicious baby Yukon Gold potatoes. It&aposs amazing, but the salt does not permeate the potatoes, just makes them really tasty."

Peel and slice the sweet potatoes while your oven heats up, then you just toss the wedges with oil, salt, and paprika before popping them into the hot oven. While they&aposre roasting, you&aposll take a minute to mix up ketchup and curry powder. So easy! Allrecipes home cook Paula says, "The star of this recipe is the ketchup. I never eat ketchup with my sweet potatoes. until now! This ketchup concoction is fabulous!"

Recipe Summary

  • 2 tablespoons olive oil
  • 2 large sweet potatoes
  • 1 1/2 teaspoons curry powder
  • 1/2 cup water
  • 1/2 cup red onion
  • 1 1/2 pounds spinach
  • 1 tablespoon balsamic vinegar
  • Coarse salt and ground pepper

Heat olive oil in a large nonstick skillet over medium heat. Cut sweet potatoes into cubes cook, stirring, until starting to soften, 8 to 10 minutes.

Add curry powder. Cook 1 minute. Add water and chopped red onion. Cook, stirring, until water evaporates and potatoes are tender and browned, about 10 minutes. Transfer to a bowl.

In the same skillet, cook spinach in 2 batches, adding second batch when first wilts, 2 minutes. Drain add to potatoes.

Stir in balsamic vinegar season with coarse salt and ground pepper.

An Easy and Unique “Steak and Frites” Recipe

A few years ago, my husband and I went to Paris for a vacation, one of our memorable meals was one evening for a famous “steak and frites” dinner. Friends had recommended this simple, yet popular, restaurant that literally only served steak and frites.

Here is a unique recipe twist that I include in my family’s dinner rotation from that memorable Steak and Frites dinner in Paris, it is easy, simple, and perfect for a night when you need a quick meal that everyone will enjoy!

Steak (Sandwiches) and Frites Recipe

Ingredients: Steak– 1 lb shaved beef steak, olive oil, butter, crispy French loaf bread, shredded mozzarella cheese, salt, pepper, parsley

Frites– white and red “baby” potatoes, olive oil, salt, pepper, garlic powder, parsley, parchment paper

1. Preheat oven to 425 degrees F. Wash and pat dry potatoes. Cut in half and place in a mixing bowl.

2. Combine potatoes, 2 tbsp olive oil, parsley, garlic powder, salt and pepper to taste.

3. On parchment paper lined cookie sheet, place potatoes with cut (flat) side facing down (see photo).

1. Drizzle olive oil in pan and add 1 tbsp of butter to heated pan.

2. Add shaved steak to pan in thin layer. Continue to turn over until cooked through. Add salt, pepper and parsley to taste.

3. Remove steak from pan and using kitchen shears, cut the steak into smaller pieces. Place back in heated pan (drain pan if there are too many juices) and add shredded mozzarella cheese and melt.

4. Cut fresh French loaf bread into sandwich sized rolls, divide the steak equally into each roll. Serve potatoes alongside steak sandwiches.

20 Sweet Potatoes Side Dish Recipes. Sweet Potatoes are Nutrient Powerhouses and You Should Be Eating More of Them.

Sweet potatoes are definitely one of my favorite veggies. They’re way better for you than white, starchy potatoes and they’re packed with vitamins. So we had to put together a list of delicious sweet potato recipes for you to add sweet potatoes to your weekly meals.

One of the awesome vitamins that the sweet potato has is beta carotene. Beta-carotene gives sweet potatoes and many other veggies like carrots and leafy greens their vibrant color.

Sub in a sweet potato for any potato in your recipes. They do have a more moist, sweet taste compared to the regular white potato, of course. But they’re better for you and more nutrient dense. Give these a try! You might just love the sweet potato.

Love These Sweet Potato Recipes? Check Out These Other Veggie Sides:

Sweet Potato Salad Recipe Ingredients

A few basic ingredients fill this sweet potato salad recipe with delicious texture and flavor:

    , of course! I roast them until they’re caramelized on the outside and tender in the middle.
  • Arugula – I’m obsessed with these soft bitter greens! If you don’t have arugula on hand, spinach, massaged kale, or baby lettuces would be great here too.
  • Avocado – It adds creamy richness to this hearty sweet potato salad.
  • Pepitas – For crunch!
  • Feta cheese – I love how its tangy flavor plays off the caramelized sweet potatoes. If you’re vegan, skip the cheese entirely, or replace it with a few pickled red onions for pop. – This bright, nutty dressing ties it all together! It’s a simple mix of tahini, lemon juice, maple syrup, olive oil, sesame oil, garlic, water, and salt.

To make this recipe, roast the sweet potatoes and whisk together the dressing. Then, assemble the salad in a large bowl or platter with the arugula, roasted sweet potatoes, avocado, pepitas, and feta cheese. Drizzle on the dressing, and enjoy!

Find the complete recipe with measurements below.

Potato Recipes

Potatoes are central to a whole-food, plant-based diet, and Forks Over Knives has amassed a vast archive of potato-powered recipes over the years. We’ve rounded up our favorites for you to try: 34 Spectacular Spud Recipes to Supercharge Your Day .

To learn more about a whole-food, plant-based diet, visit our Plant-Based Primer . For meal-planning support, check out Forks Meal Planner , FOK’s easy weekly meal-planning tool to keep you on a healthy plant-based path.

Sesame Roasted Sweet Potatoes

Weekends disappear when you have a baby and a husband in law school. Not in a “That went by so fast!” way, but in a “What’s a day off?” kinda way. You know other people still get them, and you longingly remember when you got to enjoy them, but they are a rare occurrence in our busy little world and definitely not a weekly indulgence anymore. Lately, I’ve been using down time on the weekends to catch up on work that I didn’t get to last week or that I want to get a jump on for the next week. Today, however, the little one mercifully let me sleep in a little, so when she went down for her morning nap, I decided to take it easy this particular Saturday and use that free time to make something yummy that I could share with all of you. Two posts in one week! I’m on fire.

I think sweet potatoes are an every season food, but they are definitely suited to the cooler months, especially. I think it’s their warm orange or yellow color that makes it seem like they must be used as often as possible in the fall and winter. I had a few left over from a dinner last week, so I decided to serve them tonight with salmon and a kale salad. I plan on marinating the salmon in a teriyaki sauce before making it, so I thought it would be nice to give the sweet potatoes an Asian flare instead of simply steaming them as I normally would with fish.

There is a jar of sesame seeds sitting in my spice basket that I look at every time I go for the cumin (which I use a lot) or some other spice, and I think, “I definitely will use those again soon. Yes, I surely will.” And then I promptly forget to think up a recipe for them and they sit there for another day or week until I happen upon them again. So, I figured the canvas of delicious sweet potatoes would be the perfect place to add a salty, warm sesame sauce.

These turned out toasty, soft and perfectly sweet/salty. They were an awesome pairing for salmon and kale salad. I can’t wait to think up another use for my beloved sesame seeds. What are your favorite recipes for sesame seeds?

Roasted Sweet Potatoes with Bacon and Parmesan

These Roasted Sweet Potatoes with Bacon and Parmesan are sure to make your taste buds do a little happy dance&hellip right on top&rsquoa the dinner table!

Here&rsquos what&rsquos in store for you- cubes of sweet potatoes that are soft in the center, and crispy on the edges&hellip a little diced, center-cut bacon&hellip some grated Parmesan for good measure, and just a kiss of onion, ground cumin, and smoked paprika to wrap it all up. In a neat little present for your mouth, with a bow. Trust me- make these.


What are you throwin&rsquo on your Thanksgiving tables? I still haven&rsquot decided what I&rsquom bringing to Thanksgiving. I&rsquom pretty sure these Roasted Sweet Potatoes are going. I run a food blog, but I&rsquove never hosted Thanksgiving. I&rsquom not full of a ton&rsquoa tips and tricks like I wish I was because, to be honest, I still rely on mama to take over Thanksgiving. I have no shame about it. I&rsquoll shout it from the rooftops, because I&rsquom more than happy to hand over roasting a big ol&rsquo bird to someone else. It&rsquos a legitimate fear of mine to cook a giant Turkey! I do, however, lend a hand with making side dishes. Yep! I&rsquom all about them side dishes. So I&rsquoll continue to do my part by using my creativity to dream up yummy sides each year.

Listen to this: Eric hates sweet potatoes. scratch that, he looooooathes sweet potatoes. Because of this, I&rsquove never done much with&rsquom, because I don&rsquot wanna hear him whine about how they are the worst. I don&rsquot dislike the things, and I&rsquove never been deeply in love with them. That all changed the day I threw this recipe together&hellip All of it.

The sweet pahtoodle heavens opened up, guys. Eric completely enjoyed a plate full of these Roasted Sweet Potatoes next to some spicy roasted chicken breast! The thing is, they&rsquore sooooo sweet, they need a lil&rsquo balance&hellip They need salty, they need flavor. Please don&rsquot hate me for this statement- the very last thing a sweet potato needs is more sugar and marshmallows. I know, I know. Opinions are like&hellip well, never mind. I really believe it though&hellip neither of us has ever met a sweet potater casserole that we really liked. To us, it was a dessert! It belongs on a dessert table.

Now that I&rsquove finally broken our aversion to sweet potatoes, this recipe will definitely be on the dinner table more often than not. I hear that they&rsquore very healthy, good for your skin and bones and stuff. Plus&hellip bacon. What&rsquos not to like? We just love&rsquom.

Let&rsquos get into the kitchen!

Preheat yer oven to 425 degrees. Then, cut up 1.5 pounds of sweet potatoes into small, bite-size cubes.

Now dice up 5 slices of center-cut bacon. Try to make it kinda-sorta small, so it moves around and distributes better throughout the dish.

Add goodies to your taters: The diced bacon, 1/4 cup grated Parmesan, 1 tsp garlic powder, 1/2 tbsp olive oil, 1/2 tsp kosher salt, 1/2 tsp onion powder, 1/2 tsp smoked paprika, and 1/2 tsp cumin. Trust me when I say this- the addition of cumin is magical, and it will not make you think Mexican food. I don&rsquot know why I decided to throw cumin in this recipe, but I&rsquom so happy I did.

Spread the magical mixture onto a large sheet pan, and spray that baby with some olive or avocado cooking spray. Place&rsquom into the oven, and let that oven do its mystical oven thing where stuff turns instantly delicious, and caramelized, and perfect. Let&rsquom go for about 25-30 minutes&hellip right up until the moment the bacon looks crispy, and those taters are just a lil brown and crispy on the edges.

And can you believe this- we&rsquore done. So easy! And so GOOD!

I&rsquom not going to hold it against you if these just can&rsquot replace your sweet potato casserole for turkey day, but will hold it against you if you don&rsquot add these to your dinner plate on some random Thursday evening. Because dang it, they are just delish!

Our Ridiculously Delicious Potato Salad Inspired Dipping Sauce

We’ve had our potato salad recipe posted on Inspired Taste for a long time and never have we thought to use the dressing as a dipping sauce. That was until we were out in Seattle for Happy Hour and ordered an appetizer of fingerling potatoes.

When they came out, they were set next to a creamy dipping sauce resembling the sauce we use to make potato salad. It was mayo based with herbs, pickles, and eggs. I know it sounds simple, but holy moly was it genius (and delicious). Adam and I keep a note on our phones with random ideas for recipes. The moment we finished our plate of potatoes and potato salad dipping sauce, we made a note to try it in our kitchen. So here it is. Our ridiculously delicious potato salad dip, which I have to say is PERFECT served next to these smoky roasted fingerling potatoes.

Serve roasted fingerling potatoes with this potato salad inspired dipping sauce (it’s almost addictive)

To make the sauce, we took inspiration from our potato salad recipe and use equal parts of mayonnaise and sour cream (the sour cream lightens up the sauce a little — not in fat, but in texture and taste). To the creamy base, we add apple cider vinegar, fresh dill, chopped dill pickles (or gherkins), and chopped hard boiled egg. At first, we thought about leaving the egg out, but it truly adds something special. If you don’t like eggs in potato salad, leave it out, but if you do, try it!