Crispy Potato Stacks

Nonstick cooking spray
1 pound russet potatoes
1 pound sweet potatoes
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 clove garlic, grated
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan


Special equipment: a mandoline

Preheat the oven to 425 degrees F. Lightly spray a 12-cup muffin tin with cooking spray and set aside.

Slice the russets and sweet potatoes 1/16-inch thick using a mandoline and place in a bowl. Toss the potato slices with the butter, herbs, garlic, 1 1/2 teaspoons salt and a few grinds of pepper until the potatoes are evenly coated. Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are about 1 inch above the top of each muffin cup. Bake until the edges of the potatoes are golden and crispy, about 25 minutes.

Let cool 5 minutes, then run a butter knife around the edge of each stack to help them release. Transfer to a serving platter, sprinkle with Parmesan and serve immediately.

foodnetwork.com

Candied Sweet Potatoes

3 large sweet potatoes, peeled and halved crosswise
1 cup packed light brown sugar
1/2 stick unsalted butter
1/4 cup water
1/4 teaspoon salt
1/4 to 1/3 cup bourbon

Preheat oven to 375°F.

Cut each potato half lengthwise into fourths. Steam potatoes on a steamer rack set over boiling water, covered, until just tender, 10 to 15 minutes, then cool, uncovered. Transfer to a buttered 3-quart shallow baking dish.

Simmer brown sugar, butter, water, and salt, stirring occasionally, until sugar is dissolved and syrup is thickened, about 5 minutes. Stir in bourbon to taste. Drizzle syrup over potatoes and bake in middle of oven, basting occasionally, until syrup is thickened, about 1 1/4 hours.

Makes 8 Servings

Gourmet
November 1999

Roasted Sweet Potatoes, Potatoes, and Sage

1 pound red, white, or Yukon Gold potatoes, peeled, cut into 3/4-inch cubes

1 12-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes

1 12-ounce tan-skinned sweet potato, peeled, cut into 3/4-inch cubes

1/4 cup olive oil

1 tablespoon coarse kosher salt

30 medium fresh sage leaves

Position rack in center of oven; preheat to 425°F.

Combine all ingredients in large bowl; toss to coat. Spread mixture in single layer on large rimmed baking sheet.

Roast until potatoes are tender and browned around edges, stirring occasionally, about 40 minutes.

Serve roasted potatoes warm or at room temperature.

Makes 6 Servings

Bon Appétit  

November 2009

1 pound red, white, or Yukon Gold potatoes, peeled, cut into 3/4-inch cubes

1 12-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes

1 12-ounce tan-skinned sweet potato, peeled, cut into 3/4-inch cubes

1/4 cup olive oil

1 tablespoon coarse kosher salt

30 medium fresh sage leaves

Read More http://www.epicurious.com/recipes/food/views/Roasted-Sweet-Potatoes-Potatoes-and-Sage-355777#ixzz2CzzMPOlr

Sweet and Spicy Sweet Potatoes

2 large sweet potatoes, peeled and cubed
3 tablespoons olive oil
2 teaspoons packed brown sugar
1 1/2 tablespoons paprika
1/2 teaspoon ground black pepper 1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon chili powder
1 pinch cayenne pepper

Preheat an oven to 425 degrees F (220 degrees C).

Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet.

Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.

Allrecipes.com
Serves 4