Recipe from Hanna Griffiths
This recipe is for fresh sweet potatoes. You will need to start by either boiling them or baking them in the oven (just like a baked potato). Then peel them, slice them and layer them in a casserole dish. After each layer, sprinkle with dabs of butter and brown sugar. You can put marshmallows on top too. Heat uncovered in 350* - 400* oven (whatever you have your oven temp set at for other Thanksgiving recipes is usually fine) until potatoes are nice and warm, and marshmallows are a little toasty.
Showing posts with label Side Dishes. Show all posts
Showing posts with label Side Dishes. Show all posts
Herb Roasted Potatoes
Herb Roasted Potatoes
Oven temp: 375 degrees
Yield: 4 to 6 servings
6 large potatoes, cut in chunks
6 medium onions, quartered
1/3 cup vegetable oil or extra virgin olive oil
1/2 tsp. coarsely ground pepper
1 Tbsp. dried parsley flakes
1 tsp. dried leaf basil
1/4 tsp. dried thyme
Preheat oven to 375 degrees. Place potatoes and onions in a baking dish or shallow roasting pan. Drizzle the oil over vegetables and sprinkle with seasonings. Lightly stir vegetables to coat all sides with oil and seasonings; bake, uncovered for about 1 hour, or until fork-tender, turning occasionally to keep the vegetables from sticking to the bottom of the pan. Serve immediately.
Oven temp: 375 degrees
Yield: 4 to 6 servings
6 large potatoes, cut in chunks
6 medium onions, quartered
1/3 cup vegetable oil or extra virgin olive oil
1/2 tsp. coarsely ground pepper
1 Tbsp. dried parsley flakes
1 tsp. dried leaf basil
1/4 tsp. dried thyme
Preheat oven to 375 degrees. Place potatoes and onions in a baking dish or shallow roasting pan. Drizzle the oil over vegetables and sprinkle with seasonings. Lightly stir vegetables to coat all sides with oil and seasonings; bake, uncovered for about 1 hour, or until fork-tender, turning occasionally to keep the vegetables from sticking to the bottom of the pan. Serve immediately.
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