How to roast and freeze sweet potatoes?

Roast at 400 degrees F on a piece of aluminum foil on the center rack of the oven for 50 to 70 minutes until cooked through . Cooking time depends on the size of the potato. Let them cool completely then wrap each one in aluminum foil and transfer to a freezer bag. Store for up to 6 months in the freezer.

What side goes with sweet potatoes?

Broccoli, Brussels sprouts, mushrooms, zucchini, collard greens, carrots, cauliflower, green beans and bell peppers are great choices. Salad – A fresh, leafy green salad tastes great after a bite of sweet potatoes. Beans – Baked beans and black beans pair well with potatoes.

Is it better to freeze sweet potatoes cooked or raw?

Storing raw sweet potatoes in the freezer will actually make them spoil faster, however it's best to keep baked sweet potatoes or cooked yams in the freezer . Because sweet potatoes are so popular in many recipes around Thanksgiving, it's recommended to store your cooked sweet potato leftovers in the freezer.

Do you have to boil sweet potatoes before freezing?

Can You Freeze Sweet Potatoes? The simple answer is yes! Sweet potatoes can be frozen raw, baked, boiled, or even mashed . However, keep in mind that raw frozen sweet potatoes are likely to get freezer burn, so try to cook them in some way first.

What meat is best with sweet potatoes?

Let's delve into the meats that harmonize best with sweet potato mash, creating a perfect balance of savory and sweet. Pork Tenderloin: A Symphony of Flavors. ... Roasted Duck: An Opulent Pairing. ... Grilled Chicken: A Lighter Complement. ... Braised Beef Short Ribs: Comfort in Every Bite. ... Seared Salmon: An Unexpected Harmony.

What are the dark side of sweet potatoes?

Although there is some speculation about harmful effects of oxalates in sweet potatoes, it's mainly a concern if you have a history of kidney stones . Overall, the health benefits of eating sweet potatoes outweigh any disadvantages.

What to eat with sweet potatoes to lose weight?

For the most weight loss-friendly version, boil sweet potatoes for 30 minutes and enjoy with herbs, spices, hot sauce, a little Parmesan, or garlic . Keep in mind that eating too much of any food — nutritious or not — can contribute to weight gain.

Can sweet potatoes be made ahead and frozen?

To make ahead of time & freeze: You'll need to blanch the sweet potato cubes first if you want to freeze them . Bring a large pot of water to a boil and add the sweet potato cubes. Boil for 3 to 5 minutes (the water should return to a spot before starting the timer).

How do you freeze and reheat roast potatoes?

Lay the potatoes on a tray lined with baking parchment and freeze . Once frozen, the potatoes can be transferred to a freezer bag for easy storage. Can be frozen for up to 3 months. When ready to cook, heat oven to 200C/180C fan/gas 6.

Can you roast sweet potatoes and reheat?

TO STORE: Refrigerate sweet potatoes in an airtight storage container for up to 5 days. TO REHEAT: Rewarm potatoes on a baking sheet in the oven at 350 degrees F . TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Why freeze sweet potatoes before baking?

Freezing a whole sweet potato prior to cooking it yields a potato with a much fluffier texture, less moisture, and a more concentrated sweet flavor . This technique is especially useful if you're preparing sweet potatoes to use in baked goods, such as...

Spicy and Sweet Potato Colcannon with Pancetta Recipe on Food52 (2024)

Fry

by: Allison Cay Parker

November13,2009

4 Ratings

Spicy and Sweet Potato Colcannon with Pancetta Recipe on Food52 (1)

Prep time 25 minutes
Cook time 50 minutes
Serves 4 to 6 as a side dish (makes 4 cups)

Jump to Recipe

Author Notes

This recipe began as a riff on traditional Irish colcannon—a potato, cabbage (or kale), and onion dish. Colcannon is typically served around Halloween, which coincides with the Celtic harvest celebration, Samhain. A bit of fortune-telling legend is also attached to the dish: A plain gold ring is hidden in the serving platter, and the one who finds it will be married within the year. Here, colcannon gets a boost of color and spice: The orange and green combine to lend visual interest (and a tribute to the Irish flag), and the addition of cayenne pepper will have you doing a perfect Irish jig in no time. —Allison Cay Parker

Test Kitchen Notes

WHO: Allison Cay Parker is a baker and freelance editor living in New York City.
WHAT: A traditional Irish colcannon updated with sweet potatoes, pancetta, and cayenne.
HOW: Combine sweet potatoes with kale and half-and-half. Add in sautéed chopped onion, cayenne powder, and freshly-cooked pancetta. Serve immediately, or enjoy it the next morning with an egg.
WHY WE LOVE IT: Our usual complaint about mashed potatoes is that they don't have enough flavor—or butter. This recipe puts an end to those woes, packed with flavorful herbs and vegetables. You can try serving it as a side, as long as your main dish is okay with it stealing the show. —The Editors

Test Kitchen-Approved

What You'll Need

Ingredients

¹/₃ poundkale, rinsed well and stripped of coarse stems
1 ¹/₂ poundssweet potato, peeled and cut in 1/2-inch cubes
1 pinchsalt and pepper, plus more to taste
4 1/8-inch thick slices pancetta, diced
4 tablespoonsbutter
1 medium yellow onion, finely chopped
¹/₈ teaspooncayenne powder, plus more as desired
¹/₂ cuphalf-and-half

Directions

Place kale in salted boiling water for 8 minutes, until tender and bright green. Reserving the boiling water, remove with a slotted spoon, drain well and squeeze out excess water, then chop fine.
Boil the sweet potato in the water used for the kale for 15 minutes, covered, or until tender. Drain and pass through a potato ricer or food mill, into a large, heat-proof pot. (Note: If you have neither a ricer nor mill, push potato through a sieve or otherwise be sure to mash thoroughly until smooth.)
Add the chopped kale to the sweet potato. Season with salt and pepper to taste, keeping in mind that the inclusion of cayenne and pancetta later in the recipe will boost the levels of both salt and spice; be judicious.
In a medium skillet over moderate heat, cook the pancetta until crisp but not browned. Remove using a slotted spoon and let drain on a paper towel.
In the same pan you used to cook the pancetta, melt the butter. Add onion and cayenne and sauté over medium heat, until onion is translucent and has lost its crunch. Set aside.
In a small saucepan, heat half-and-half, then beat it into the sweet potato-kale mixture (I just used a fork, which worked best). Add the pancetta. Add the onion and the fat from the pan. Combine all ingredients well, and serve warm.
This dish may be prepared in advance. In fact, it tastes even better the next day. Also, try pressing the colcannon into a pie plate and chilling overnight: The next day, cut into wedges and fry up in additional butter or oil to accompany a breakfast of scrambled eggs.

Tags:

Irish
Potato
Vegetable
Sweet Potato/Yam
Fry
Fall
Halloween
Christmas
Thanksgiving
Winter
Holiday
St. Patrick's Day

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11 Reviews

jasmine September 26, 2020

I can't say enough good things about this colcannon. It's consistently the recipe that everyone asks for every Thanksgiving, Christmas, and anytime it's on the menu. It's best on day 3 so make it, throw it in the refrigerator, and heat it up when you're ready. Don't be afraid to be generous with the cayenne. So so so good.

amandauc09 November 11, 2021

How would you recomended reheating if this is made in advance? Looking to add this to our Thanksgiving meal this year and love the idea of one less thing to worry about day of.