After I discovered this recipe I only make sweet potatoes like this! Delicious and super easy.
INGREDIENTS:
2 potatoes
Water
1 teaspoon salt
1 cup and 1/2 sugar
150 ml water
.
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How to make sweet corn soup | 2 types of sweet corn soup recipe | Sweet Corn Soup |
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BBQ Chicken Loaded Sweet Potato ???? (Healthy, Vegan, Comfort Food!)
You've probably noticed by now, but we're big fans of king oyster mushrooms. In this recipe, Henry shows us how to make incredible BBQ Chicken with them, which is paired perfectly with a smokey sweetcorn salsa and a beautifully baked sweet potato!
For the sweet potatoes:
4 medium sweet potatoes
Olive oil
Salt
For the BBQ KO:
8 king oyster mushrooms
2 tbsp olive oil
2 tsp smoked paprika
1 tsp cayenne pepper
½ tsp garlic powder
½ tsp smoked salt
75ml bbq sauce
For the Sweetcorn Salsa:
340g tin sweetcorn
15g coriander
1 jalapeno chilli
3 spring onions
8 cherry tomatoes
2 limes
1 tbsp extra virgin olive oil
Salt and pepper to taste
Before You Start:
Preheat oven to 180*C | Baking tray lined with parchment paper | Saucepan | Sieve | Baking tray
Method:
Roast the sweet potatoes | Put the sweet potatoes on the baking tray and pierce them a few times with a fork | Rub the potatoes with a little oil and a generous pinch of salt | Put the tray in the oven and bake for 50–55 minutes, until the skin has begun to crisp up and the flesh is tender
Make the BBQ KO | Add 1 tbsp olive oil, smoked paprika, cayenne pepper, garlic powder and salt to a mixing bowl and stir to combine | Cut the caps off the king oyster mushrooms and finely slice | Pull the flesh of the king oyster mushroom stems by ripping strips off with your fingers | Add the mushroom to the mixing bowl and stir to cover and coat | Tip the prepared mushrooms out on the baking tray, put the tray in the oven and roast for 20 minutes
Make the sweetcorn salsa | Drain the sweetcorn, spread it out on a baking tray and grill for 3-5 minutes until it’s starting to char slightly | Set the sweetcorn to one side | Pick and dice the coriander leaves (saving a few leaves for garnish) | Destalk the chilli and dice | Trim the spring onion and finely slice | Dice the cherry tomatoes | Halve the limes and squeeze the juice into a bowl | Add the olive oil, tomatoes, spring onions, jalapeno, coriander and sweetcorn to the bowl and toss to combine | Taste and season to perfection with salt and pepper
Finish the BBQ KO | Warm the remaining olive oil in the saucepan over a medium heat, add the barbecue sauce and stir for 1 minute | Take the mushrooms out of the oven, tip them into the pan and stir to coat
Prepare to serve | Remove the sweet potatoes from the oven and transfer to serving plates | Slice the top of the sweet potatoes and fluff up the flesh with a fork | Spoon the BBQ KO into the sweet potatoes | Top the potatoes with the sweetcorn salsa, garnish with coriander leaves and serve immediately
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Roasted Sweet Potato Soup
Chef Tom is back with a simple fall soup recipe. This Roasted Sweet Potato Soup is perfect for the fall/winter season, and would be a perfect appetizer for any holiday gathering.
Full recipe:
Grilled Cream Corn & Twice Baked Sweet Potatoes - Thanksgiving Side Dishes
Chef Tom cooked up some killer ideas with a grilled cream corn and a twice baked sweet potato that your family will go nuts for. Shop @ ATBBQ:
Full recipes:
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Southwest Roasted Sweet Potato Chowder_0002.wmv
I have learned so much about cooking with Southwestern flavors in the last few years. In this recipe, I share my secret ingredients that add add an unique soutwestern flair to my Southwest Roasted Sweet Potato Chowder. This chowder is full of chirizo, roasted sweet potatoes and corn. The new Santa Fe Cooking Creme helps take the guess work out of how many spices to add. This is a great advantage to those who are not used to cooking with chillis and peppers. This chowder is all about balance. It has sweet, spicy and tangy flavors that all work together in this creamy chowder. Head for the Southwest for inspiration, try Kraft's new Sante Fe Cooking Creme!