Category: Side Dishes

Roasted Parmesan Acorn Squash

Roasted Parmesan Acorn Squash is a tasty veggie side dish! Squash is seasoned with butter, spices, and Parmesan, and it’s ready in 30 minutes!
Roasted Parmesan Acorn Squash is a tasty veggie side dish! Squash is seasoned with butter, spices, and Parmesan, and it's ready in 30 minutes!

Tender and seasoned well with butter, spices and Parmesan cheese, this simple acorn squash recipe is delicious, and I think you’ll enjoy it! I’ve been experimenting with acorn squash recipes for the past couple of years, have enjoyed the process!

I’ve already posted delicious “sweet” recipes for Apple Pecan Stuffed Acorn Squash and Baked Praline Acorn Squash on my blog. Now it’s time for a “SAVORY” recipe for this versatile winter squash! It is ready in 30 minutes from start to finish, so you can’t go wrong with this recipe! Here’s how easy it is to make:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Acorn Squash For Baking

Before beginning, remember to preheat your oven to 400°F. Okay- here we go:  Start with a 1½ to 2 pound acorn squash. This is considered a medium sized squash, since they can get as large as 5 pounds! Carefully slice the squash in half through the middle (NOT stem to bottom!) then scoop out and discard the seeds and pulp from each half.

Place the squash, cut side down, and slice each half into 1″ wide slices, creating a half moon-shaped slice. Place all the slices into a large mixing bowl, and set aside.

A medium sized acorn squash ready to slice in half for this recipe.Seeds and pulp need to be removed from each of the acorn squash halves.One inch slices are cut from each of the acorn squash halves.

This is what the slices will look like after they have been cut.

The acorn squash slices resemble a half-moon in shape after being cut.

Seasoning The Acorn Squash

Now it’s time to make the seasoning sauce for the squash. Melt butter in a small saucepan. When melted, add garlic powder, oregano, thyme, salt and pepper, and stir to combine. Pour the sauce over the acorn squash slices, and toss gently, until the squash is covered on all sides with the buttery spice mixture.

Spices are combined with melted butter in a small saucepan.

All the acorn squash slices are gently tossed to coat them with butter/spice mixture.

Bake The Acorn Squash

Lay the seasoned acorn squash slices in a single layer on a large baking sheet. Sprinkle each slice on top with a little grated Parmesan cheese (either fresh grated or the kind you get in a green shaker can). Bake them at 400°F. for 20 minutes, or until the squash is tender.

Test for doneness by inserting a knife into the middle of a slice. It should glide in smoothly, showing you the squash is tender. Remove the pan from the oven, and serve the roasted Parmesan acorn squash while hot.

Acorn squash is sprinkled with Parmesan cheese and baked in a single layer for 20 minutes.

 

Serve The Roasted Parmesan Acorn Squash

To serve, arrange the roasted Parmesan acorn squash slices on a serving platter or onto individual plates. Garnish with fresh parsley, if desired. Serve immediately and enjoy this savory vegetable side dish. A butter knife can easily be used to separate (cut away) the tender squash from the peel.

The roasted Parmesan acorn squash is garnished with fresh parsley and served.Roasted Parmesan acorn squash is served hot, and is very tender to the bite

I hope you have the opportunity to try this easy to prepare side dish, and trust you will enjoy it as much as we do. Thank you for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More VEGGIE SIDE DISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of vegetable side dish recipes for you to choose from, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Roasted Parmesan Acorn Squash
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Roasted Parmesan Acorn Squash is a tasty veggie side dish! Squash is seasoned with butter, spices, and Parmesan, and it's ready in 30 minutes!

Category: Side Dish, Vegetable
Cuisine: American
Keyword: roasted Parmesan acorn squash
Servings: 4
Calories Per Serving: 161 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 medium acorn squash between 1½-2 pounds
  • 3 Tablespoons butter
  • ¼ teaspoon garlic powder
  • ¼ teaspoon oregano
  • ¼ teaspoon thyme
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 Tablespoons grated Parmesan cheese fresh or shaker container
  • fresh parsley (optional for garnish)
Instructions
  1. Preheat oven to 400°F.

  2. Carefully slice squash in half through the middle (NOT stem to bottom!). Scoop out/discard seeds and pulp. Place squash cut side down, and slice each half into 1" wide slices, creating half moon-shaped slices. Place into large bowl; set aside.

  3. Melt butter in a small saucepan. Add garlic powder, oregano, thyme, salt and pepper; stir to combine. Pour sauce over acorn squash; toss gently, until squash is covered on all sides with sauce. Lay slices in single layer on large baking sheet. Sprinkle slices with grated Parmesan (fresh grated or green shaker can type).

  4. Bake at 400°F. for 20 minutes, or until the squash is fork-tender. Test for doneness by inserting knife into the middle of a slice. It should glide in smoothly. Remove from the oven; serve roasted Parmesan acorn squash immediately, garnishing with fresh parsley, if desired.

Nutrition Facts
Roasted Parmesan Acorn Squash
Amount Per Serving (1 (1/4 of total))
Calories 161 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Trans Fat 0.3g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 26mg9%
Sodium 284mg12%
Potassium 606mg17%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 0.02g0%
Protein 3g6%
Vitamin A 928IU19%
Vitamin C 19mg23%
Calcium 95mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Roasted Parmesan Acorn Squash is a tasty veggie side dish! Squash is seasoned with butter, spices, and Parmesan, and it's ready in 30 minutes!

 

Spicy Sweet Potato Bites

Spicy Sweet Potato Bites (2 servings) are an easy to make, oven-roasted side dish. Seasoned with Southwestern spices, you’ll enjoy them!
Spicy Sweet Potato Bites (2 servings) are an easy to make, oven-roasted side dish. Seasoned with Southwestern spices, you'll enjoy them!

If you enjoy sweet potatoes, then I am pretty sure you’ll enjoy these yummy, oven-roasted spicy sweet potato bites! They have a tiny little “kick” from the Southwestern-inspired spices, but honestly, they are not TOO spicy for most folks.

The recipe, as written, is enough for two servings (or three, if serving a smaller portion). A medium-sized fresh sweet potato is sliced, cubed, seasoned with oil and spices, then roasted until soft and tender. It really is a simple dish to make, and tastes great, especially when paired with beef, chicken or pork! Let me show you how easy it is to make this delicious veggie side dish!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Preparing The Sweet Potatoes

Before beginning, preheat your oven to 350°F. It doesn’t take long to prepare the sweet potatoes, and you want the oven preheated once they’re ready to go! Okay? Okay. Now let’s get the sweet potatoes ready to be roasted.

Clean the unpeeled sweet potatoes well with water to remove any dirt present, then pat dry. Carefully cut the UNPEELED sweet potato into  1″ long wedges (the length of the sweet potato). Cut each wedge into thirds, lengthwise (like a long French fry). Now cut each piece into small cubes (a width of about an inch or so). Place the sweet potato cubes into a mixing bowl.

Fresh, unpeeled sweet potatoes are cut in wedges, then diced into cubes.Diced sweet potatoes in a large glass bowl, ready for seasoning.

Seasoning The Sweet Potatoes

The spicy seasoning mix is a cinch to make. Simply measure garlic powder, chili powder, cumin, cayenne pepper, salt and black pepper into a small bowl or container. Stir to mix, then set aside. See how easy that was? Now it’s time to season the sweet potatoes before roasting.

Spices are combined in small dish to season the Spicy Sweet Potato Bites.

Add 2 teaspoons of extra virgin olive oil to the sweet potato cubes, then stir or toss them, to lightly coat them with the oil. Lightly coating the sweet potatoes with oil helps the spices to “stick” to the potatoes for baking.

Sprinkle the spice mix over the sweet potatoes, and then stir or toss them well, making sure all potatoes are covered with the oil and spices. Now the sweet potatoes are ready to roast in the oven.

Olive oil is added to sweet potato cubes, then tossed to combine.Seasoning mixture is added to oil-covered sweet potato cubes before cooking.

Time To Bake!

Line a baking sheet with a piece of parchment paper or a Silpat liner, then add the seasoned sweet potatoes in a single layer. Bake the spicy sweet potato bites in a 350°F. preheated oven for 45-50 minutes. Your total baking time may vary slightly, due to the size of the potato cubes you’re using, or temperature variations in different ovens.

When done, the spicy sweet potato bites should be slightly crispy on the outside, yet soft and tender on the inside. You can test for doneness by inserting a knife into a piece to see if it is soft inside. If nice and tender, they’re ready to serve. If still a bit firm, place them back in the oven for 2-3 more minutes, then check again.

Single layer of spicy sweet potato bites on parchment paper, ready to bake.

Who’s Ready For Some Spicy Sweet Potato Bites?

Once done, transfer the hot, roasted sweet potatoes to a serving bowl or individual plates, and serve hot. This recipe (as written below) will yield 2 good sized servings (or 3 small servings). The recipe can easily be doubled or tripled to make the quantity you need, if necessary!

Spicy Sweet Potato Bites are served as a side dish, on a white plate.

I hope you enjoy this simple recipe for spicy sweet potato bites… we sure do! Thanks for stopping by this blog today, and I invite you to come back again soon for more yummy recipes! Take care, and have a GREAT day!

Looking For More SWEET POTATO Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of sweet potato and yam recipes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Spicy Sweet Potato Bites
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 

Spicy Sweet Potato Bites (2 servings) are an easy to make, oven-roasted side dish. Seasoned with Southwestern spices, you'll enjoy them!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: spicy sweet potato bites
Servings: 2 (or 3 smaller portions)
Calories Per Serving: 142 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 medium sweet potato unpeeled
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • ¾ teaspoon chili powder
  • ¼ teaspoon cumin
  • teaspoon cayenne pepper
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
Instructions
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper OR Silpat liner.

  2. Clean sweet potatoes with water to remove any dirt present; pat dry. Carefully cut UNPEELED sweet potato into 1" long wedges (length of the sweet potato). Cut each wedge into thirds lengthwise (like a French fry). Now cut each piece into small cubes (width of about 1"). Place sweet potatoes in a mixing bowl.

  3. Measure garlic powder, chili powder, cumin, cayenne pepper, salt and pepper into a small bowl. Stir to mix; set aside.

  4. Add olive oil to sweet potatoes; stir or toss, to lightly coat them with oil. Sprinkle potatoes with spice mix; stir or toss well, making sure potatoes are covered with oil/spices.

  5. Place sweet potatoes onto prepared baking sheet in a single layer. Bake at 350°F. for 45-50 minutes. When done, potatoes should be slightly crunchy on the outside and soft on the inside. Test for doneness by inserting a knife into a piece. If soft inside, they're ready to serve. If still a bit firm, place back in oven for 2-3 more minutes, then check again. Serve hot.

Nutrition Facts
Spicy Sweet Potato Bites
Amount Per Serving (1 (1/2 of total))
Calories 142 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 367mg16%
Potassium 424mg12%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 5g6%
Protein 2g4%
Vitamin A 16310IU326%
Vitamin C 3mg4%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Spicy Sweet Potato Bites (2 servings) are an easy to make, oven-roasted side dish. Seasoned with Southwestern spices, you'll enjoy them!

 

Sweet Potato Apple Bake

You’ll love Sweet Potato Apple Bake! This yummy dish features layers of sweet potatoes, apples, butter, cinnamon, brown sugar and pecans!
You'll love Sweet Potato Apple Bake! This yummy dish features layers of sweet potatoes, apples, butter, cinnamon, brown sugar and pecans!

Today I want to share an absolutely delicious side dish! It’s a dish that requires minimal prep before it is baked to perfection. My husband and I both think it tastes like dessert, even though we enjoy it served as a side dish. It’s the best of two worlds… if you enjoy sweet potatoes and the taste of apple pie… then this dish is for YOU!

The sweet potato apple bake only takes about 10 minutes to get ready, then it bakes away the rest of the time. How easy is THAT? I really think you’re gonna love this tasty dish, so let me show you just how simple it is to prepare.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Sweet Potato And Apple

Before starting, preheat your oven to 350°F. It doesn’t take long to get the potatoes ready, so you want your oven preheated to save time! Peel a large sweet potato (the red skinned kind). Slice the sweet potato in half lengthwise. Cut each half into half-moon shaped pieces about ¼” thick. Separate the slices into two equal piles.

Peel the apple, then remove the seeds. Cut the apple in half from the stem down to the bottom. Cut each half into the same size half-moon shaped pieces (¼” thick). Keep the apple slices in one pile.

A large sweet potato is peeled, halved, then cut into moon shaped slices.An apple is peeled, then cut into thin slices, along with a sweet potato.

Time To Layer This Dish!

Spray or grease a 2 quart baking dish. Place the slices of HALF the sweet potato in a single layer in the dish. Evenly sprinkle the slices with ½ Tablespoon of brown sugar. Next, place ALL of the apples on top of the sweet potatoes, keeping the apple slices in a single layer, as much as possible.

Sprinkle the apple slices with ½ Tablespoon brown sugar and the cinnamon. Measure out 2 Tablespoon of chopped pecans and set them aside for later (not in the layering). Take the REMAINING chopped pecans and evenly sprinkle them over the brown sugar cinnamon apple slices.

A baking dish with bottom layer of sweet potato and brown sugar, topped with apple slices.Pecans and cinnamon are sprinkled on a layer of apple slices in baking dish.

Now add the final half of the sweet potato slices over the apples, placing them in a single layer, once again. Sprinkle the sweet potatoes with the remaining Tablespoon of brown sugar, then drizzle melted butter over the sweet potatoes.

Brown sugar is sprinkled on final layer of sweet potato slices in baking dish.Melted butter is drizzled over the sweet potatoes.

Ready To Bake

COVER THE BAKING DISH and bake at 350°F. for 35 minutes. Remove the dish from the oven, and top with the reserved 2 Tablespoons pecans (and a couple shakes of cinnamon, if desired).

Leave the lid OFF and place the dish back into the oven. Continue baking (uncovered) for an additional 30-35 minutes. When done, the sweet potatoes and apples will be lightly browned and tender. You can insert a knife into a sweet potato slice to make sure it is tender!

The sweet potato apple bake is covered with melted butter and brown sugar.Chopped pecans and cinnamon is added to the top of the dish when halfway done baking.

The Sweet Potato Apple Bake Is Ready To Enjoy!

Let the sweet potato apple bake cool for just a minute, then serve it with a favorite main course, and enjoy this amazing side dish! When I was photographing this recipe, my husband and I had just smoked a whole turkey on our Traeger grill.

We served slices of the smoked turkey with this sweet potato and apple dish, along with steamed broccoli. Even though we enjoyed this meal at the very beginning of MAY, it felt like it was THANKSGIVING! Turkey and sweet potatoes… yum! This dish would be a wonderful addition to any holiday feast!

Sweet Potato Apple Bake is golden brown and tender to the bite when done baking.A portion of the sweet potato apple bake, served with turkey slice and steamed broccoli.

I hope you have the chance to try this flavor-filled recipe, because it really does taste great. The recipe yields 4 servings, so it is also a fairly inexpensive side dish to make. Thanks for stopping by, and please come back soon for more family-friendly recipes. Take care, and have a great day.

Looking For More VEGGIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have LOTS of yummy veggie recipes for you to choose from, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Recipe adapted from the cookbook: “Southern Living Best-Loved Christmas Classics”, page 113, published in 2013 by Time Home Entertainment, Inc./Oxmoor House

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Sweet Potato Apple Bake
Prep Time
10 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins
 

You'll love Sweet Potato Apple Bake! This yummy dish features layers of sweet potatoes, apples, butter, cinnamon, brown sugar and pecans!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: sweet potato apple bake
Servings: 4
Calories Per Serving: 206 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large sweet potato (approx. 8 oz.)
  • 1 large Granny Smith apple (approx. 8 oz.)
  • 2 Tablespoons packed dark brown sugar **divided use
  • 2 Tablespoons butter melted
  • cup chopped pecans ** divided use
  • ¼ teaspoon ground cinnamon
Instructions
  1. Preheat oven to 350°F. Grease or spray a 2 quart baking dish.

  2. Peel sweet potato; slice in half lengthwise. Slice each half into "half-moon" shaped pieces about ¼" thick. Divide slices into two equal piles. Peel apple; remove seeds. Cut apple in half from stem down to bottom. Slice each half into ¼" thick "half-moon" shaped pieces. Keep apple slices in one pile. You should have 2 piles of sweet potato (½ potato in each) and 1 pile of apple slices.

Three Layers:
  1. Layer#1: Place one pile of sweet potato slices (½ of total) in a single layer in baking dish. Evenly sprinkle slices with ½ Tablespoon brown sugar.

    Layer #2: Place ALL apple slices on top of sweet potatoes in a single layer. Sprinkle apples with ½ Tablespoon brown sugar and the cinnamon. **Measure out 2 Tablespoons from the chopped pecans - set them aside for later (not in the layering). Take REMAINING chopped pecans and sprinkle them over apples.

    Layer #3: Put remaining sweet potato slices in a single layer over apples. Sprinkle with remaining 1 Tablespoon brown sugar, then drizzle with melted butter.

Bake:
  1. COVER baking dish; bake at 350°F for 35 minutes. Remove from oven; top with reserved 2 Tablespoons pecans (and a couple shakes of cinnamon, if desired). Place dish (uncovered) back into oven. Continue baking (uncovered) for 30-35 minutes. When done, sweet potatoes/apples will be lightly browned and tender. Insert a knife into a sweet potato slice to check for tenderness. Remove from oven; let cool for a minute, then serve.

Nutrition Facts
Sweet Potato Apple Bake
Amount Per Serving (1 (1/4 of total))
Calories 206 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 15mg5%
Sodium 63mg3%
Potassium 321mg9%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 15g17%
Protein 2g4%
Vitamin A 8859IU177%
Vitamin C 11mg13%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love Sweet Potato Apple Bake! This yummy dish features layers of sweet potatoes, apples, butter, cinnamon, brown sugar and pecans!

Country Skillet Potatoes

Country Skillet Potatoes are tender potatoes, caramelized with onions, garlic and bell peppers. It’s a great side dish for a breakfast or entree.
Country Skillet Potatoes are tender potatoes, caramelized with onions, garlic and bell peppers. It's a great side dish for a breakfast or entree.

We love potatoes! Do you enjoy them, too? There are so many different ways to use them in recipes, because they are such a versatile vegetable. Today I want to share a recipe for country skillet potatoes that can double as a breakfast side dish or as a tasty veggie that is a delicious side for a variety main dish meats.

When I found the original recipe online they were called potatoes O’Brien, apparently named after a famous restaurant. But growing up, my Dad (who was from Texas) occasionally made cubed potatoes or hash browns using almost identical ingredients, and called them fried potatoes or skillet potatoes. This recipe I found reminded me of my Dad’s recipe (which I never got from him before he passed away). Whatever you want to call them is just fine with me, because they are truly delicious potatoes!

Potato cubes are cooked in butter and olive oil with caramelized onions and red and green bell peppers until tender on the inside and a bit crispy on the outside. The recipe I am sharing today will make about 3-4 small servings of these yummy skillet potatoes! They are really delicious, so let me show you how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Cook The Peppers And Onions

Heat 1 Tablespoon of butter and ¾ Tablespoon of olive oil in a large skillet on Medium-High heat. Once the butter has melted, add chopped onions and chopped red and green bell peppers. Let the veggies cook for 8-10 minutes, stirring occasionally.

As they cook, the peppers and onions will soften and will begin to slightly “char” on the outside. Continue to stir every minute or so while they finish cooking.

Onions with red and green bell peppers cook in butter and oil in skillet.Bell peppers and onion continue to cook in skillet until charred and tender.When done cooking, the onions and bell peppers are charred on the outside and tender.

Add The Potatoes

While the onions and peppers are cooking for 8-10 minutes, peel and cube the potatoes into approximately ½”- ¾” cubes. The reason to wait until this time to peel and cut them is so they don’t turn brown from exposure to the air! When the onions and peppers have finished cooking, add the cubed potatoes to the skillet. Season with salt and pepper.

Turn the stove down to Medium heat, and cover the skillet with a lid. Cook the potatoes and veggies for 10-12 additional minutes, stirring every 1-2 minutes. Steam will condense on the inside of the lid on the skillet and drip back into the skillet to help cook the potatoes. TIP: If it seems the potatoes are sticking to the skillet, add a Tablespoon or so of water to help with the steaming/cooking.

Russet potatoes are peeled, then cut into 1/2" cubes before cooking.Potato cubes are combined with the charred bell peppers and onions in skillet.A lid covers the pan of country skillet potatoes to steam them until tender.

When Are The Potatoes DONE?

The country skillet potatoes are ready for the final step when the potatoes are fork-tender. They may need a bit longer to become tender, depending on the size of the potato cubes. If so, simply keep a lid on the skillet, and let them cook a bit more, until tender.

Once the potatoes are fork-tender, remove the lid from the skillet. Add the remaining ½ Tablespoon of butter and the remaining ¾ Tablespoon olive oil to the skillet, and stir to combine. Turn the heat to HIGH, and let the potatoes cook (uncovered) an additional 2-3 minutes, stirring often, to let them get crispy on the outside. Take a taste, and if desired, season with additional salt and pepper.

Butter and additional olive oil is added to the country skillet potatoes to help them get crispy.Country skillet potatoes cook a few more minutes (uncovered) to crisp up the potatoes.

Serve The Country Skillet Potatoes!

When the country skillet potatoes are hot and crispy on the outside, remove the skillet from the heat. Serve immediately while hot, and enjoy this delicious side dish for breakfast, lunch, OR dinner!

A serving of country skillet potatoes, served with ham slices and green beans.

I hope you enjoy making and eating these country skillet potatoes. Thank you for taking time out of your busy day to visit this blog. I hope you will choose to come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More POTATO Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful recipes featuring potatoes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Recipe Adapted from Jack and Martha at: https://www.afamilyfeast.com/potatoes-obrien/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Country Skillet Potatoes
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Country Skillet Potatoes are tender potatoes, caramelized with onions, garlic and bell peppers. It's a great side dish for a breakfast or entree.

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: country skillet potatoes, fried potatoes
Servings: 3 (or 4 small portions)
Calories Per Serving: 270 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • Tablespoon butter DIVIDED USE
  • Tablespoon extra virgin olive oil DIVIDED USE
  • 1 cup red bell pepper seeded, finely chopped
  • ¾ cup green bell pepper seeded, finely chopped
  • ¾ cup yellow onion peeled, finely chopped
  • 1 pound Russet potatoes (approx. 2 large or 3 medium)
  • ½ Tablespoon minced garlic
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarse black pepper
Instructions
  1. Heat 1 Tablespoon butter and ¾ Tablespoon olive oil in large skillet on Medium-High heat. Once butter melts,, add onions and red/green peppers. Cook 8-10 minutes, stirring occasionally. Peppers and onions will soften and slightly "char" on the outside. Continue to stir occasionally.

  2. While onions/peppers cook, peel and cube potatoes into ½"- ¾" cubes. When onions and peppers are done,, add potatoes to skillet. Season with salt/pepper.

  3. Turn heat to Medium; put lid on skillet. Cook potatoes 10-12 minutes, stirring every 1-2 minutes. Steam will condense on inside of skillet lid and drip back into skillet to help cook potatoes. TIP: If it seems potatoes are sticking to skillet, add a small amount (1 Tablespoon or so) of water to help them steam/cook.

  4. Potatoes are ready when they become fork-tender. They may need longer to become tender, depending on size of the cubes. If so, simply keep lid on skillet; let them cook a bit more until tender.

  5. Once potatoes are fork-tender, remove skillet lid. Add remaining ½ Tablespoon butter and ¾ Tablespoon olive oil; gently stir to combine. Turn heat to HIGH; let potatoes cook (uncovered) 2-3 minutes, stirring often, to let them get crispy on the outside. Taste; if desired, season with additional salt and pepper. Serve immediately, and enjoy!

Nutrition Facts
Country Skillet Potatoes
Amount Per Serving (1 (1/3 of total))
Calories 270 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 15mg5%
Sodium 445mg19%
Potassium 868mg25%
Carbohydrates 36g12%
Fiber 4g17%
Sugar 6g7%
Protein 5g10%
Vitamin A 1871IU37%
Vitamin C 106mg128%
Calcium 41mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Country Skillet Potatoes are tender potatoes, caramelized with onions, garlic and bell peppers. It's a great side dish for a breakfast or entree.

Cheesy Garlic Roasted Asparagus

Cheesy Garlic Roasted Asparagus is a delicious veggie dish, that’s oven-roasted and topped with melted mozzarella and Parmesan cheeses.
Cheesy Garlic Roasted Asparagus is a delicious veggie dish, that's oven-roasted and topped with melted mozzarella and Parmesan cheeses.

Do you enjoy fresh asparagus? We really do, especially when it is in season in the Spring, and prices come down for this delicious vegetable. A couple asparagus recipes we really enjoy are cream of asparagus soup and grilled asparagus with lemon and Parmesan! Today I want to share a wonderful recipe I found online (on Pinterest) that’s a yummy way to enjoy fresh asparagus.

Fresh asparagus spears are coated in a garlic/olive oil mixture, oven-roasted, and then coated with Parmesan and mozzarella cheeses. After that, the asparagus is then put back in the oven to melt the cheese. Once melted, and the cheese is bubbly and lightly browned, it’s ready to serve in all it’s cheesy goodness! It’s delicious, and today I want to show you how simple it is to prepare.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Cheesy Garlic Roasted Asparagus

First things first- preheat your oven to 425°F.  It doesn’t take long to prepare the asparagus, and you’ll need the oven hot and “ready to go” once you’re done seasoning them.

This recipe requires one pound of fresh asparagus. Snap or slice off the “woody” ends of the stalks, then discard the ends. Gather the ingredients needed, which are olive oil, minced garlic, salt, pepper, shredded mozzarella cheese and grated Parmesan cheese.

"Woody" ends of fresh asparagus are snapped or cut off.Salt, pepper, olive oil, garlic, mozzarella and Parmesan and asparagus are ingredients used.

Place olive oil and the minced garlic in a small bowl or cup, and stir well to combine. Lay the prepared asparagus stalks in a single layer on a large rimmed baking sheet. Drizzle the olive oil mixture over the asparagus. Toss the asparagus to cover each stalk with the garlic and oil mixture, then place them back in a single layer on the baking sheet.

Minced garlic cloves are combined with olive oil to season asparagus.A garlic and olive oil mixture is drizzled over fresh asparagus before baking.

Ready To Roast

Sprinkle the asparagus spears with salt and black pepper. Now the asparagus is ready to roast in the oven. Bake at 425°F for approximately 12-15 minutes. The asparagus should be tender, but not FRIED.

Keep in mind that the thicker the stalks, the longer it will take them to become tender. Keep an eye on them as they bake, and check on them around 10 minutes into the baking time. When done, remove the pan from the oven.

The asparagus stalks are now seasoned with salt and pepper.

Final Step – Add The Cheeses

Sprinkle the grated Parmesan cheese and then the shredded mozzarella cheese across the middle section of the asparagus spears (as shown below). I like to keep the bottom and the top of the asparagus free of cheese (for presentation). Feel free to totally cover the asparagus with cheese, if you prefer.

Place the pan back into the oven and continue baking for a couple of minutes, until the cheese has fully melted. Once melted, turn the oven broiler on, and place the baking sheet 4-5 inches away from the heating element. Broil only until the cheese is bubbling and has turned golden brown on top. Please keep an eye on it, because you do NOT want it to burn under the broiler!

A layer of Parmesan and mozzarella cheeses are added to roasted asparagus.Cheesy Garlic Roasted Asparagus, hot out of the oven, and ready to serve.

Time To Eat Some Cheesy Garlic Roasted Asparagus!

Remove the baking sheet from the oven, and transfer the cheesy garlic roasted asparagus to individual plates (or a serving platter) using a large spatula. I separate up a section (or serving) at a time, and move it to our plates. When I photographed this dish, we enjoyed it served with pan seared Creole salmon, and it was a great pairing!

A portion of the cheesy garlic roasted asparagus is served alongside salmon on plate.

Thanks for stopping by, and I truly hope you have the opportunity to make this delicious cheesy garlic roasted asparagus side dish! Take care, have a great day, and please come back soon for more family-friendly recipes. May God bless you and those you love.

Looking For More ASPARAGUS Recipes?

You can find ALL of my recipes in the Recipe index, located at the top of the page. I have a wonderful variety of other vegetable side dish recipes for you to enjoy, including these asparagus recipes:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Original recipe source: Meaghan, at: https://4sonrus.com/garlic-roasted-cheesy-sheet-pan-asparagus/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Cheesy Garlic Roasted Asparagus
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Cheesy Garlic Roasted Asparagus is a delicious veggie dish, that's oven-roasted and topped with melted mozzarella and Parmesan cheeses.

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: cheesy garlic roasted asparagus
Servings: 4
Calories Per Serving: 219 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound fresh asparagus woody ends removed
  • Tablespoons extra virgin olive oil
  • 2 Tablespoons minced garlic
  • ½ teaspoon salt or seasoned to taste
  • ½ teaspoon black pepper or seasoned to taste
  • cup grated Parmesan cheese
  • 1 cup shredded low-fat mozzarella cheese
Instructions
  1. Preheat oven to 425°F. 

  2. Mix olive oil and garlic in small bowl. Lay asparagus spears on large baking sheet in a single layer. Drizzle with olive oil/garlic. Toss asparagus to cover with oil; put back in a single layer. Sprinkle with salt and pepper.

  3. Bake at 425°F for 10-15 minutes, until tender, but not fried. Thicker spears will take longer to become tender. Keep an eye on them as they bake; once tender, remove from oven.

  4. Evenly spread Parmesan and mozzarella across middle section of asparagus. Put pan back in oven: bake 1-2 minutes, until cheese melts. Turn oven broiler on; place pan 4-5 inches away from heating element. Broil until cheese is bubbling and golden brown on top. Keep an eye on it, because you don't want it to burn!

  5. Remove pan from oven; use spatula to transfer asparagus to plates. Enjoy!

Nutrition Facts
Cheesy Garlic Roasted Asparagus
Amount Per Serving (1 (1/4 of total))
Calories 219 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 25mg8%
Sodium 615mg27%
Potassium 302mg9%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 3g3%
Protein 12g24%
Vitamin A 1067IU21%
Vitamin C 9mg11%
Calcium 337mg34%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cheesy Garlic Roasted Asparagus is a delicious veggie dish, that's oven-roasted and topped with melted mozzarella and Parmesan cheeses.

Apple Pecan Stuffed Acorn Squash

Apple Pecan Stuffed Acorn Squash is a yummy baked side dish filled with cranberries, brown sugar, butter, cinnamon, apples and pecans.Apple Pecan Stuffed Acorn Squash is a yummy baked side dish filled with cranberries, brown sugar, butter, cinnamon, apples and pecans.

While looking for different ways to cook acorn squash, I came upon a recipe in The Farmers Almanac that sounded really good. I made a couple changes to the original recipe and cut the recipe in half (to make 2 servings, instead of 4).

This recipe for Apple Pecan Stuffed Acorn Squash is amazing, and it is super simple to prepare. An acorn squash (found in most grocery stores) is baked, then stuffed full of apples, cranberries, pecans, brown sugar, butter, and cinnamon, then re-baked until tender. There is minimal prep time involved, which is always a win-win in my book! Here’s how to make this delicious side dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Acorn Squash

Acorn squash belongs to the winter squash family, and is dark green in color, with long ridges from top to bottom. It slightly resembles the shape of an acorn, is golden in color inside, and slightly sweet once cooked.

To prepare the acorn squash for this recipe, carefully cut the squash in half, lengthwise, from top to bottom, and remove the stem. Once cut, use a large spoon to remove the seeds and the pulp from the middle of each half, being careful NOT to cut through the outer skin on the bottom. This will leave a large well in the center of each piece, which will be filled later.

One acorn squash ready to be prepared for baking.After slicing it in half, the acorn squash seeds and stringy pulp are removed.

Place the squash halves, cut side down in a large baking dish. Pour boiling water into the dish, to a depth of about ¼”. Place the pan into a preheated 375°F. oven, and bake, uncovered, for 30 minutes. Once done, remove the pan from the oven and carefully turn the squash halves over with a spatula, so the flesh side is facing up.

Acorn squash halves are baked in 1/4" water in an oven-safe rimmed pan.

Stuff The Squash And Bake

Now it’s time to make the filling. Place chopped apples, dried cranberries, chopped pecans, brown sugar, cinnamon and melted butter in a bowl, and stir well, to combine. Divide the mixture evenly between the squash halves, filling the well in the center, and mounding it on top. TIP: Use a bit of aluminum foil to help level the squash, by crumpling it up and wedging it under the front part of each piece of squash.

Place the pan back into the oven (uncovered). Continue baking the apple pecan stuffed acorn squash an additional 30 minutes, or until the squash and apples are tender. When done, remove the pan from oven.

A filling with diced apples, cranberries, pecans, etc. is combined to fill acorn squash halves.Each of the squash halves are filled with the apple pecan mixture before baking again.

Serve The Apple Pecan Stuffed Acorn Squash

The apple pecan stuffed acorn squash is ready to serve, once it is removed from the oven. Use a heavy spatula to transfer squash halves to individual serving plates, then serve. The tender apples, chewy cranberries, cinnamon, butter, brown sugar and crunchy pecans taste amazing with the slightly sweet, nutty acorn squash!

We enjoyed the apple pecan stuffed acorn squash, served with Pan Seared Creole Salmon and Cheesy Garlic Roasted Asparagus. My husband said the acorn squash was “almost” like eating dessert! I think this delicious side dish would be a great dish for Thanksgiving, because of its unique presentation.

The apple pecan stuffed acorn squash, shown served with asparagus and salmon on plate.A close up picture of the apple pecan stuffed acorn squash, with cranberries.

I hope you have the opportunity to make this wonderful tasting veggie dish! We really love it, and trust you will, too! Thanks for stopping by, and I hope you’ll come back again soon. Take care, and have a GREAT day!

Looking For More VEGETABLE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a wonderful variety of really delicious vegetable recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Recipe adapted from: farmersalmanac.com/acorn-squash-with-apple-raisin-stuffing-11905

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Apple Pecan Stuffed Acorn Squash
Prep Time
35 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
 

Apple Pecan Stuffed Acorn Squash is a yummy baked side dish filled with cranberries, brown sugar, butter, cinnamon, apples and pecans.

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: apple pecan stuffed acorn squash
Servings: 2
Calories Per Serving: 388 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 medium acorn squash
  • 1 large Granny Smith apple (or other cooking apple) peeled, cored, chopped in ½" pieces
  • 2 Tablespoons dried cranberries or raisins
  • Tablespoons brown sugar
  • ¼ cup chopped pecans
  • Tablespoons butter melted
  • ¼ teaspoon ground cinnamon
Instructions
  1. Preheat oven to 375°F.

  2. Cut squash in half lengthwise, from top to bottom. Use a spoon to remove seeds/stringy pulp from center of each piece.

  3. Pour boiling water into large baking dish, to a depth of ¼". Place squash cut side down into dish. Bake (uncovered) at 375°F. for 30 minutes. Once done, remove from oven; turn squash over with a spatula, so flesh side is facing up. TIP: Use aluminum foil to help level the squash by crumpling and wedging it under the front of each piece of squash.

  4. Place apples, cranberries, pecans, brown sugar, cinnamon and melted butter in a bowl. Stir well, to combine. Divide mixture evenly between squash halves, filling the well, and mounding it on top.

  5. Place pan back into oven (uncovered). Continue baking for 30 minutes, or until squash/apples are tender. When done, remove from oven. Use a heavy spatula to transfer squash halves to plates. Serve and enjoy!

Nutrition Facts
Apple Pecan Stuffed Acorn Squash
Amount Per Serving (1 half squash)
Calories 388 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 19mg6%
Sodium 73mg3%
Potassium 946mg27%
Carbohydrates 63g21%
Fiber 8g33%
Sugar 32g36%
Protein 3g6%
Vitamin A 1078IU22%
Vitamin C 29mg35%
Calcium 102mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Apple Pecan Stuffed Acorn Squash is a yummy baked side dish filled with cranberries, brown sugar, butter, cinnamon, apples and pecans.

 

Creamy Coconut Rice

Creamy Coconut Rice is prepared with coconut oil, coconut milk and shredded coconut, and is a wonderfully flavored side dish you’ll enjoy!Creamy Coconut Rice is prepared with coconut oil, coconut milk and shredded coconut, and is a wonderfully flavored side dish you'll enjoy!

I don’t know about you, but we eat lots of rice in our home. Usually it is steamed long grain white rice, but occasionally we mix it up and have creamy coconut rice with our meals. If you’ve never made coconut rice before, I think you will enjoy it! I found the original recipe in a cookbook I checked out from our local library a while ago. The coconut flavor is subtle and NOT too overbearing, and is a nice change from regular, bland tasting white rice.

Canned coconut milk (light or full fat) are used to create a creamy texture and light coconut flavor in jasmine rice. Canned coconut milk can usually be found in the Asian section of most supermarkets. I always have 3-4 cans available in our pantry for dishes like this! Let me show you how to make creamy coconut rice:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making The Coconut Rice

Melt coconut oil (solid form) in a medium or large saucepan on Medium heat. Add shredded coconut, and stir to combine. Cook the coconut for 1-2 minutes, stirring often until it becomes lightly “toasted”. Stir in jasmine rice, and cook about 2 minutes or until it begins to kind of “pop” in the pan from the heat.

Shredded coconut is cooked in coconut oil until lightly "toasted".Jasmine rice is added to coconut oil and toasted coconut mixture in saucepan.

Cooking The Rice With Coconut Milk

Quickly stir the canned coconut milk, and remove 2 Tablespoons into a separate bowl. Add water, salt and the remaining can of coconut milk to the rice. Bring this mixture to a simmer, and then reduce the heat to LOW.

Continue to cook the creamy coconut rice on low heat, stirring often so the rice doesn’t stick to the bottom of the pan. Let it cook for 17-20 minutes on LOW heat. As it cooks LOW and SLOW, the rice will absorb the coconut milk. Don’t turn up the heat, because it needs the time to fully cook and create tender rice.

Canned coconut milk is used to make this creamy coconut rice.Stirring the canned coconut milk into the jasmine rice for more cooking.As it cooks, the creamy coconut rice will absorb the coconut milk, and become thicker.

Final Steps

When the coconut milk has been absorbed, and the rice is tender to the bite, remove the pan from the heat. This usually takes about 18-20 minutes. If rice is not tender enough, simply add a tiny bit more liquid and continue cooking until tender.

Once the creamy coconut rice is tender, remove the pan from the heat and immediately cover with a lid. Let the rice sit (covered) for 5 minutes, then add the reserved 2 Tablespoons of coconut milk back into the rice. Stir the milk in, and fluff the rice with a fork before serving.

Creamy coconut rice is removed from heat when coconut milk is absorbed and rice is tender.Saucepan is covered and rice rests for 5 minutes after cooking.Reserved Tablespoons of coconut milk are added to finished rice, and combined, before serving.

Serve The Creamy Coconut Rice

Serve the creamy coconut rice while hot. If desired, garnish the dish with chopped fresh parsley (this is optional). The rice is now ready to be served with a variety of main dishes, and will be a wonderful addition to your meal!

Creamy coconut rice is served, garnished with chopped fresh parsley.Serving platter is piled high with creamy coconut rice and a spoon, for serving.

I hope you enjoy this tasty side dish, and trust those you make it for will enjoy it, as well. If you like this recipe, check out my recipe for Coconut Lime Rice… it’s yummy, as well! Thank you for stopping by today, and hope you will come back again soon for more family-friendly recipes. Take care, and have a wonderful day!

Looking More Recipes Featuring RICE?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring rice, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Original Recipe source: “The Milk Street Cookbook”, with Christopher Kendall (page 170). Published by Little Brown And Company, 2020.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Creamy Coconut Rice
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Creamy Coconut Rice is prepared with coconut oil, coconut milk and shredded coconut, and is a wonderfully flavored side dish you'll enjoy!

Category: Side Dish
Cuisine: American
Keyword: creamy coconut rice
Servings: 6 (½ cup per serving)
Calories Per Serving: 315 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons coconut oil
  • ½ cup unsweetened shredded coconut
  • cups jasmine rice uncooked/rinsed
  • ¾ cup water
  • 14 ounces canned coconut milk (light or full fat) stirred or shaken, divided use
  • 1 teaspoon kosher salt
  • chopped parsley for garnish (OPTIONAL)
Instructions
  1. Melt coconut oil in medium or large saucepan on Medium heat. Add coconut; stir to combine. Cook and stir coconut 1-2 minutes, until it is lightly toasted. Add rice; stir/cook 2 minutes or until it begins to "pop" in the pan from heat.

  2. Stir canned coconut milk; remove 2 Tablespoons into separate bowl; set aside.

  3. Add water, salt and remaining can of coconut milk to rice. Bring to a simmer, and then reduce heat to LOW. Continue to cook rice on low heat, stirring often so rice doesn't stick to bottom of pan. Cook 17-20 minutes on LOW heat. As it cooks LOW and SLOW, the rice will absorb coconut milk. Don't turn up heat, because it needs time to fully cook rice until tender.

  4. When coconut milk is absorbed, and rice is tender (about 18-20 min.), remove pan from heat. TIP: If rice is not tender enough, simply add a bit more water; continue cooking until tender. Remove pan from heat; immediately cover with lid. Let rice sit (covered) for 5 minutes, then add reserved 2 T. coconut milk back into rice. Stir milk in, and fluff rice with a fork.

  5. Transfer rice to serving platter or bowl. Garnish with chopped parsley, if desired (optional). Serve rice hot, and enjoy!

Recipe Notes

NOTE: Lite coconut milk was used for the nutritional calculation.

Nutrition Facts
Creamy Coconut Rice
Amount Per Serving (1 (1/6 of total))
Calories 315 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 13g81%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 449mg20%
Potassium 95mg3%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Vitamin C 1mg1%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Creamy Coconut Rice is prepared with coconut oil, coconut milk and shredded coconut, and is a wonderfully flavored side dish you'll enjoy!

Double Stuffed Potatoes

Double Stuffed Potatoes are a tasty side dish! Potato skins are filled with mashed potatoes, sour cream, bacon, cheese, butter and scallions!
Double Stuffed Potatoes are a tasty side dish! Potato skins are filled with mashed potatoes, sour cream, bacon, cheese, butter and scallions!

Today I want to share my recipe for making double stuffed potatoes. Most of the time they are called “twice baked potatoes”, but I like to call them double stuffed (like OREO cookies-wink, wink), because there is so much extra yummy stuff piled onto the potato skins!

The process is fairly simple. Russet potatoes are baked, and then the insides are scooped out and combined with bacon, cheese, butter, sour cream and green onions. The mixture is loaded back into the potato “shells”, topped with more cheddar cheese and baked for a brief time. The result? An absolutely lip-smackin’ side dish, appetizer, or party treat! Each serving is half of a potato (or have two halves if you want to make an entire meal out of it), and they are very filling, if you ask me. Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

First Step – Bake The Potatoes!

Preheat your oven to 400°F. Begin by washing two large Russet potatoes. I recommend russets because their skin is fairly sturdy and tends to hold its shape after the insides are scooped out. After they’re cleaned, dry them very well with paper towels. Rub each potato with vegetable oil to cover the entire surface, then sprinkle with a little bit of salt.

Use a sharp knife to pierce the potatoes a couple of times (per side). Lay the potatoes on a foil-covered baking sheet, then place them into the preheated oven. Bake the potatoes for 50-60 minutes, OR until they can be easily pierced with the blade of a sharp knife. NOTE: If the potatoes are REALLY large, you may have to bake them 10-15 minutes more.

Two large russet potatoes are covered with oil before baking.

Prep The Other Ingredients While The Potatoes Bake

While the potatoes are baking, you will have time to prep the other ingredients. Cook the bacon in a large skillet until it is very crispy. When done, transfer the bacon slices to paper towels to absorb the grease, and let the bacon cool. Once cooled, crumble it into small pieces.

Grate cheddar cheese and slice the scallions (green onions), so they are ready to go once the potatoes are done baking. The potatoes are stuffed fairly quickly (while hot), so I recommended having the prep work done ahead of time.

Bacon is cooked in skillet until nice and crispy, and it can be crumbled.Crispy bacon is cooled on paper towels, then crumbled into small pieces.Chopped green onions, bacon crumbles and grated cheddar are ready to add to potatoes.

Let’s Make Some Double Stuffed Potatoes!

When the potatoes are finished baking, remove them from the oven. TURN THE OVEN HEAT DOWN TO 350°F.. Let the potatoes rest for 2-3 minutes, then slice them in half lengthwise (be careful- they’re HOT). Place 2 Tablespoons of butter in a large mixing bowl. 

Use a large spoon to remove the potato pulp from each half, making sure to leave a  ½” rim of potato left in the shell around bottom and the edges. That “rim of potato” left in the shell will help support the filling that will be added. Place the potato pulp on top of the butter in the bowl, and mash lightly with a fork. The hot potato pulp will help melt the butter! 

Hot baked potatoes are sliced in half before scooping out the insides.The baked potato insides are scooped out with a spoon, leaving a rim of potato intact.Hot, cooked potato is scooped onto butter in a large bowl, so the butter melts.

Now Add The REALLY GOOD STUFF!

Add the crumbled bacon, cheddar cheese and sliced green onions to the potatoes. Combine (and lightly mash) the potatoes with these ingredients with a fork until well combined. They don’t have to be creamy! Add the sour cream, and stir until it has been incorporated into the potato mixture.

Crisp bacon crumbles, green onions, and grated cheese are added to the cooked potato.Sour cream is added to the potato mixture before stuffing it into the potatoes.

Bake, Then Serve The Double Stuffed Potatoes

Place the potato shells on the foil-lined baking sheet (again). Divide the potato mixture evenly between the four halves, mounding the filling up on top. Sprinkle each of the double stuffed potatoes with additional grated cheddar cheese.

Place the baking sheet back into the 350° F. oven. Let the double stuffed potatoes bake for 15 minutes (uncovered). This baking time will allow time for the potatoes to re-heat, and for the cheese topping to melt. Once done, remove the potatoes from the oven, and serve! They taste great on their own, OR paired with beef, chicken, or pork. I really think you’re gonna love these potatoes!

The double stuffed potatoes are topped with grated cheese before baking.One of the double stuffed potatoes on a white plate, ready to eat and enjoy!

I hope you enjoy these yummy double stuffed  potatoes as much as we do! This recipe can easily be doubled… or tripled! Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Have a GREAT day!

Looking For More POTATO Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy recipes featuring potatoes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Double Stuffed Potatoes
Prep Time
0 mins
Cook Time
1 hr
Additional Baking Time
15 mins
Total Time
1 hr 15 mins
 

Double Stuffed Potatoes are a tasty side dish! Potato skins are filled with mashed potatoes, sour cream, bacon, cheese, butter and scallions!

Category: Side Dish, Vegetable
Cuisine: American
Keyword: double stuffed potatoes
Servings: 4 (1/2 potato per serving)
Calories Per Serving: 438 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large russet potatoes
  • 1 Tablespoon vegetable oil or oil of choice
  • 1 teaspoon salt to sprinkle on potatoes
  • 2 Tablespoons butter
  • 4 slices bacon
  • 2 stalks scallions (green onions) sliced (white and green parts)
  • ½ cup grated cheddar cheese
  • cup sour cream
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 4 Tablespoons grated cheddar cheese for topping potatoes
Instructions
  1. Preheat oven to 400°F.

  2. Wash potatoes; dry completely with paper towels. Rub potatoes with vegetable oil to cover entire surface; lightly sprinkle with salt. Using a knife, pierce potatoes a couple of times (per side). Lay potatoes on foil-covered baking sheet. Bake 50-60 minutes, or until they can be easily pierced with the blade of a sharp knife. TIP: If potatoes are REALLY large, you may have to bake 10-15 minutes more.

  3. Cook bacon in skillet until very crispy. Transfer slices to paper towels to absorb grease. Once cool, crumble into small pieces.

  4. Place 2 Tablespoons of butter in a large bowl. When potatoes are done, remove from oven. **TURN OVEN HEAT DOWN TO 350°F.. Let potatoes rest 2-3 minutes, then slice in half lengthwise Use a spoon to remove potato pulp from each half, leaving a  ½" rim of potato on the bottom and around edges. Put potato pulp on top of butter in bowl; mash lightly with fork. 

  5. Add bacon, cheese and green onions to potatoes. Combine ingredients, mashing potatoes with a fork (they don't have to be creamy) until well combined. Add sour cream; stir until incorporated into potato mixture.

  6. Place potato shells on foil-lined baking sheet. Divide filling evenly between potatoes mounding filling on top. Sprinkle each potato half with additional grated cheese (1 T. per potato)

  7. Place potatoes back into oven. Bake at 350° F. for 15 minutes (uncovered). Once done, remove potatoes from oven, and serve! (Leftovers will keep 2-3 days in refrigerator and can be reheated in microwave). Enjoy!

Nutrition Facts
Double Stuffed Potatoes
Amount Per Serving (1 (1/2 of potato))
Calories 438 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 60mg20%
Sodium 1087mg47%
Potassium 896mg26%
Carbohydrates 36g12%
Fiber 3g13%
Sugar 1g1%
Protein 13g26%
Vitamin A 535IU11%
Vitamin C 12mg15%
Calcium 222mg22%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Double Stuffed Potatoes are a tasty side dish! Potato skins are filled with mashed potatoes, sour cream, bacon, cheese, butter and scallions!

Asparagus Cashew Stir Fry

Asparagus Cashew Stir Fry is a simple, delicious side dish, with fresh asparagus, cashews, garlic and ginger in a yummy stir fry sauce!
Asparagus Cashew Stir Fry is a simple, delicious side dish, with fresh asparagus, cashews, garlic and ginger in a yummy stir fry sauce!

If you are looking for a tasty veggie side dish that comes together in about 10 minutes and tastes amazing, may I share this recipe for asparagus cashew stir fry with you? We LOVE it! The recipe only takes about 5 minutes to prep, and about 5 minutes to cook. BOOM! A YUMMY side dish you can serve with your favorite meat dishes!

My youngest sister Joni made this recipe originally for us several years ago when she came to visit us in Oregon. I liked the recipe so much I asked her to write down the recipe for me, and am excited to share it here with you today. I don’t know where she got the original recipe, but it definitely is a KEEPER! Here’s how easy it is to make this tasty side dish:

SCROLL DOWN FOR A PRINTABLE RECIPE CARD AT THE BOTTOM OF THE PAGE

Prep the Asparagus For Cooking

Fresh asparagus is used for this recipe, but it needs to be trimmed before cooking. Snap the “woody”, tough ends at the bottom of the asparagus stems to remove. You can also cut them with a sharp knife, if you prefer. Discard the “woody” ends. Cut the asparagus stalks into 2″ long pieces.

Before cooking, the tough ends of the asparagus stalks are removed.The asparagus stalks are cut into 2" long pieces before cooking.

Cook The Asparagus

Heat 2 Tablespoons of olive oil in a large skillet on medium heat. Once oil is quite hot, add the asparagus pieces. Cook, stirring occasionally for about 3-4 minutes. When done, add the piece of ginger and the minced garlic, and cook (stirring continually) for 30-45 seconds. The reason for the continual stir and short cooking time is so the garlic won’t burn (then it becomes bitter)!

NOTE: You can choose to either add the whole piece of ginger (and remove it later just before serving), or you can finely grate it into the dish. I’ve done it both ways, but usually add the entire piece whole, let the flavors get into the dish, then remove it before serving. You will still get the flavor the ginger imparts, but using the grated ginger will yield a more intense flavor. Your choice.

Asparagus pieces are cooked in olive oil for 3-4 minutes in a large skillet.Minced garlic and ginger are added to the cooked asparagus in the skillet.

Make And Add The Sauce To The Skillet

In a small bowl, quickly stir together the chicken broth, cooking sherry, water, soy sauce and cornstarch until smooth. This will only take a second to mix up. Make sure there are no lumps in the sauce before adding it to the asparagus.

Pour the sauce over the asparagus into the skillet. Stir to combine the ingredients, and cook 1-2 minutes on medium-low heat or until the sauce thickens. The sauce will  thicken fairly quickly, so stir the sauce as it cooks to coat everything well.

Stir fry sauce is poured into the skillet with the asparagus and cooked until thickened.The stir fry sauce has thickened in the skillet with the asparagus.

Final Step – Add The Cashews

Once the sauce has thickened, add the cashews to the skillet, and stir to combine. Heat the asparagus cashew stir fry for an additional minute. This will ensure all the ingredients are coated with the yummy sauce and are heated through.

TIP: If you added a WHOLE 1″ piece of ginger previously, this is the time to remove it from the skillet, before serving! If you grated the ginger, you’re good to go.

Roasted cashews are added to the asparagus cashew stir fry in the skillet.After heating through, the asparagus cashew stir fry is ready to remove from the heat and be served.

Serve The Asparagus Cashew Stir Fry

Transfer the finished asparagus cashew stir fry to a serving bowl… and enjoy! The asparagus will be crisp-tender, and the crunch from the cashews and yummy sauce make it absolutely DELICIOUS!

This dish will compliment a number of main dishes. We enjoyed the asparagus cashew stir fry served with slices of roasted pork tenderloin and mashed potatoes on the side. It was a delicious meal, and I am confident you will enjoy it, too.

Asparagus Cashew Stir Fry is served in a white bowl.Sliced pork loin and mashed potatoes are served with the asparagus cashew stir fry.

Thank you for stopping by today. I hope you have the opportunity to make this delicious veggie side dish for yourself or those you love. You can store any leftovers in an airtight container in your refrigerator for up to 4 days. Have a great day, and please come back soon for more family-friendly recipes.

Looking For More ASPARAGUS Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious asparagus recipes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Original recipe source: I received this recipe from my sister Joni several years ago.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Asparagus Cashew Stir Fry
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Asparagus Cashew Stir Fry is a simple, delicious side dish, with fresh asparagus, cashews, garlic and ginger in a yummy stir fry sauce!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: asparagus cashew stir fry
Servings: 4
Calories Per Serving: 153 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons extra virgin olive oil
  • 1 pound fresh asparagus
  • 2 cloves garlic , minced
  • 1 inch piece of fresh ginger
  • ¼ cup chicken broth
  • ¼ cup water
  • 2 Tablespoons soy sauce low-sodium, if possible
  • 1 Tablespoon cooking sherry
  • 1 Tablespoon cornstarch
  • ¼ cup roasted cashews
Instructions
  1. Snap or cut "woody" ends of the asparagus off (discard). Cut asparagus stalks into 2" long pieces.

  2. Heat olive oil in large skillet on medium heat. Once oil is hot, add asparagus. Cook, stirring occasionally for 3-4 minutes. Add ginger and garlic; cook (stirring continually) for 30-45 seconds. Don't let garlic burn or it will turn bitter. NOTE: You can choose to either add the whole piece of ginger (and remove it later just before serving), or you can finely grate it. Your choice.

  3. In a small bowl, quickly stir together chicken broth, sherry, water, soy sauce and cornstarch until smooth. This will only take a second to mix up. Make sure there are no lumps. Pour sauce into skillet. Stir to combine; cook 1-2 minutes on medium-low heat until sauce thickens.

  4. Once sauce thickens, add cashews; stir to combine. Cook for 1 minute. TIP: If you added a WHOLE 1" piece of ginger previously, remove it from the skillet, before serving! If you grated the ginger, there's no need to remove.

  5. Transfer to a serving bowl, serve it hot and enjoy! Leftovers can be stored in airtight container in refrigerator for up to 4 days.

Nutrition Facts
Asparagus Cashew Stir Fry
Amount Per Serving (1 (1/4 of total))
Calories 153 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Sodium 326mg14%
Potassium 320mg9%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 3g3%
Protein 4g8%
Vitamin A 858IU17%
Vitamin C 8mg10%
Calcium 37mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Asparagus Cashew Stir Fry is a simple, delicious side dish, with fresh asparagus, cashews, garlic and ginger in a yummy stir fry sauce!

 

Roasted Sweet Potato Fries

Roasted sweet potato fries with a sweet/spicy seasoning are a yummy treat! They’re a great side dish, served with burgers and sandwiches.
Roasted sweet potato fries with a sweet/spicy seasoning are a yummy treat! They're a great side dish, served with burgers and sandwiches.

Do you like sweet potato fries? We sure do! There are many ways to make them, and this is the method I came up with to roast sweet potatoes fries for our meals. You will need to plan ahead, because the fries are first soaked in water for an hour before roasting to remove some of the starch from the potatoes. I know people lead very busy lives, so if you don’t have that kind of prep time, simply leave that step out, and your fries will still turn out really tasty!

The oven-roasted fries have a wonderful spice mix on them. This seasoning is a little “sweet” thanks to brown sugar, and a tiny bit spicy, from chili powder, salt/pepper, paprika, and garlic powder. These ingredients give the roasted sweet potato fries really nice flavor! They pair wonderfully with burgers, hot dogs, hot sandwiches and a variety of meals, and I think you will enjoy them! Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Preparing The Sweet Potatoes

Before beginning, preheat your oven to 450°F.  and line a large (13×9) baking sheet with parchment paper. You will want your oven to be really hot before adding the sweet potatoes.

Now it’s time to prepare the sweet potatoes for roasting. Use a vegetable peeler to remove the peel from the sweet potatoes. Once peeled, cut the sweet potatoes into thin slices lengthwise. The slices should be around 1/4″ thick. Once sliced, cut each piece into fries by cutting lengthwise again. Try to keep the size of the fries about the same, so they will roast more evenly.

Sweet potatoes are peeled, then sliced into thin wedges.The sweet potatoes are cut into french fry-sized pieces.

Soak the potatoes, covered with water, in a large bowl for about an hour. This will help to remove some of the starch from the sweet potatoes. This does take a while, but it really is inactive prep time. Let the sweet potato fries soak, and do whatever else you want while they “take a bath”. NOTE: AGAIN… I know we all have busy lives, so if you don’t have that kind of time, simply leave this soaking step out, but still toss the fries with the cornstarch. Your fries will still turn out really tasty!

After soaking, drain the potato fries, and pat them dry with paper towels. Once dry, toss the fries with cornstarch (this helps them crisp up a bit more).

Soaking the sweet potatoes in water helps remove starches.Cornstarch is tossed with the fries to coat them before baking (to help crisp them).

Seasoning The Sweet Potato Fries

Now it’s time to season the fries. In a small bowl, stir and combine chili powder, salt, pepper, garlic powder, paprika and brown sugar. Toss the sweet potato fries with vegetable oil until coated, and then add the seasoning mix. Continue to mix until all the sweet potato fries are coated with the seasoning mix.

Spices are combined in bowl to season the roasted sweet potato fries before cooking.Spice mixture covers the sweet potato fries.Lay the seasoned fries out on the parchment paper-lined baking sheet. Be sure to keep them all in a single layer for best results when roasting.

Fries are cooked on a single layer on parchment paper-lined baking sheet.

Anybody Want Some Roasted Sweet Potato Fries?

Bake the sweet potato fries at 450°F. for 20-23 minutes, flipping them over halfway through the roasting time. Oven temps can vary greatly, so keep an eye on the fries! When done, the roasted sweet potato fries should be slightly browned, a bit crunchy on the outside and soft on the inside. They are now ready to serve, alongside a favorite main dish!

Roasted sweet potato fries are fully cooked, and ready to enjoy!

We really enjoy these fries, especially when served with burgers or a yummy hot sandwich! I hope you enjoy them, too! Thanks for stopping by today, and I hope you will come back again soon for more family-friendly recipes. Have a great day.

Looking For More SIDE DISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some really delicious side dish recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

0 from 0 votes
Roasted Sweet Potato Fries
Prep Time
15 mins
Cook Time
20 mins
INACTIVE SOAKING TIME
1 hr
Total Time
1 hr 35 mins
 

Roasted sweet potato fries with a sweet/spicy seasoning are a yummy treat! They're a great side dish, served with burgers and sandwiches.

Category: Appetizer, Side Dish, Vegetable
Cuisine: American
Keyword: roasted sweet potato fries
Servings: 4
Calories Per Serving: 138 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 medium sweet potatoes
  • 1 Tablespoon cornstarch
  • 1 Tablespoon vegetable oil
  • ½ teaspoon brown sugar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
Instructions
  1. Preheat oven to 450°F.  Line a large (13x9) baking sheet with parchment paper.

  2. Remove peel from sweet potatoes. Cut sweet potatoes into ¼" slices lengthwise. Slice each of these wedges into fries by cutting lengthwise again. Keep fry size about the same, so they'll roast evenly.

  3. Soak fries covered with water, in a large bowl for about an hour. This helps remove some starch from the potatoes. NOTE: We all have busy lives, so if you don't have that kind of time, simply leave the soaking step out, but still toss the fries with the cornstarch. Your fries will still turn out really tasty! After soaking, drain the fries; pat dry with paper towels. Toss fries with cornstarch (this helps them crisp).

  4. In a small bowl, stir/combine chili powder, salt, pepper, garlic powder, paprika and brown sugar. Toss sweet potato fries with vegetable oil until coated. Add seasoning mix. Continue to stir until fries are coated with seasoning.

  5. Lay seasoned fries in single layer on prepared baking sheet. Bake at 450°F. for 20-23 minutes, flipping them over halfway through roasting. When done, roasted sweet potato fries should be slightly browned, a bit crunchy on the outside and soft on the inside. Serve, and enjoy!

Nutrition Facts
Roasted Sweet Potato Fries
Amount Per Serving (1 (1/4 of total))
Calories 138 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 210mg9%
Potassium 391mg11%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 5g6%
Protein 2g4%
Vitamin A 16131IU323%
Vitamin C 3mg4%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Roasted sweet potato fries with a sweet/spicy seasoning are a yummy treat! They're a great side dish, served with burgers and sandwiches.