ROASTED POTATO RECIPE RECIPES

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ROASTED SWEET POTATO PIE RECIPE - BETTYCROCKER.COM



Roasted Sweet Potato Pie Recipe - BettyCrocker.com image

If you're like us, your eyes always go directly to the dessert table, searching for old-fashioned sweet potato pie and planning your dessert line-up. Our sweet potato pie is brought together with the help of a pre-made pie crust and loaded with bourbon or vanilla, cinnamon, nutmeg, roasted sweet potatoes, butter, brown sugar and whipping cream. From a Thanksgiving must-try to a weekday pick-me-up, this is truly the best sweet potato pie. Sometimes, when the mood is just right, we like to have sweet potato pie for breakfast. After all, that's what being an adult is all about.

Provided by Betty Crocker Kitchens

Total Time 6 hours 25 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 11

1 1/2 lb dark-orange sweet potatoes (about 2 medium-large)
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup whipping cream
2 tablespoons bourbon or 1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs

Steps:

  • Heat oven to 400°F. Line cookie sheet with foil. Place sweet potatoes on cookie sheet. Roast 1 hour or until tender. Cut potatoes in half. Scoop out pulp into medium bowl; discard skins. Reduce oven temperature to 350°F.
  • Place pie crust in 9-inch deep-dish pie plate as directed on box for One-Crust Filled Pie. Beat sweet potato pulp with electric mixer on medium speed until creamy. Add remaining ingredients; beat 1 minute or until well blended. Pour filling into crust-lined plate.
  • Bake 1 hour 15 minutes or until knife inserted near center comes out clean. Cool for 1 hour on cooling rack; cover loosely and refrigerate before serving. Store covered in refrigerator.

Nutrition Facts : Calories 440 , CarbohydrateContent 51 g, CholesterolContent 100 mg, FatContent 5 , FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 14 g, ServingSize 1 Serving, SodiumContent 360 mg, SugarContent 29 g, TransFatContent 1/2 g

BAKED GARLIC PARMESAN POTATO WEDGES RECIPE: HOW TO MAKE IT



Baked Garlic Parmesan Potato Wedges Recipe: How to Make It image

As savory as they are good for you, these baked garlic Parmesan potato wedges have a mouthwatering cheese-and-herb coating that adds a pretty golden color and just the right amount of flavor.—Linda Rock, Stratford, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6 servings.

Number Of Ingredients 8

4 russet potatoes (about 2 pounds)
2 teaspoons canola oil
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon seasoned salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350°. Cut each potato lengthwise in half. Cut each half into 3 wedges. In a large bowl, sprinkle potatoes with oil; toss to coat. Combine the remaining ingredients. Add to potatoes; toss to coat., Arrange potatoes in a single layer on a 15x10x1-in. baking pan coated with cooking spray. Sprinkle with any remaining coating. Bake until golden brown and tender, 45-55 minutes.

Nutrition Facts : Calories 179 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 387mg sodium, CarbohydrateContent 31g carbohydrate, FiberContent 3g fiber), ProteinContent 6g protein. Diabetic Exchanges 2 starch

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