SWEET POTATO AND ARUGULA SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.
- Toss the sweet potatoes in a large bowl with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared baking sheet and bake for 20 minutes. Stir the potatoes and continue to bake until fork-tender, an additional 15 to 20 minutes. Let cool completely.
- In a large bowl, combine the cooled sweet potatoes, arugula and scallions. In a small bowl, whisk the mayonnaise with the lemon juice and Parmesan; season with salt and pepper. Just before serving, toss the dressing with the sweet potato and arugula mixture to coat.
SWEET POTATO TOAST WITH RICOTTA, BERRIES, HONEY AND ALMONDS
Trade bread for a toasty sweet potato alternative, topped with honey-drizzled ricotta, berries and sliced almonds.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 6 toasts
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes and melted butter in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
- Top the toasts with the ricotta, berries and almonds and drizzle with honey. Serve immediately.
Nutrition Facts : Calories 110, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 15 milligrams, Sodium 40 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 4 grams, Sugar 3 grams
SWEET POTATO TOAST WITH STEAK, ROASTED PEPPERS AND ARUGULA
Got leftover steak? Use it to top sweet potato toast! This charred, juicy and satisfying take works just as well for a low-key snack as it does for an elegant party bite.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 toasts
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F.
- Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
- Divide the peppers among the toasts, then top with the steak. In a small bowl, toss the arugula with a drizzle of olive oil and dash of hot sauce, then distribute over the steak. Season each toast with salt and a couple grinds of black pepper. Serve immediately.
Nutrition Facts : Calories 90, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 10 milligrams, Sodium 130 milligrams, Carbohydrate 10 grams, Fiber 1 grams, Protein 4 grams, Sugar 2 grams
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