#Kitchen #Recipe and #HealthyFood: Alyssa Rivers September 19

Alyssa Rivers September 19 लेबलों वाले संदेश दिखाए जा रहे हैं. सभी संदेश दिखाएं

रविवार, 19 सितंबर 2021

Smashed Sweet Potatoes (2 Ways! Sweet AND Savory)

Smashed sweet potatoes are crispy on the outside and soft and smooth on the inside! They can be cooked to taste sweet OR savory and they both have a mouthwatering taste that is divine! You will love every single bite!

I love how simple and easy smashed potatoes are! Anyone can make them and once you do, you will definitely come back for more! If you like these, go ahead and try a few of my other favorite tried and true potato recipes like Potato Wedges, Mashed Potato Balls, and this amazing Sweet Potato Pie!

Smashed Sweet Potatoes

Not to be confused with MASHED potatoes, these sweet potatoes are being SMASHED. And to be honest, they are the absolute best! So move over mashed sweet potatoes, a new recipe has come to town! They are seriously so simple to make and are the best appetizer or side dish. This recipe includes a few different ways to make them: sweet or savory. I wanted to include both because they both have incredible tastes that are very different! And also… we all love to have options on how to mix things up! Because I know that you will absolutely love this recipe, you will need a few varieties so that you can cook it more often!

All you need to make this is some sweet potatoes and a few different ingredients! Cooking them up takes no time at all and you can add them to just about any meal! I especially love sweet potatoes with a French Dip Sandwich, a delicious salad, and this one-of-a-kind lemonade! Or, if you are hosting a party, this makes a fantastic appetizer! It’s a food that everyone will love so it’s an easy choice to make it! My kids request it ALL the time. So go ahead and give it a try! Once you do, you will be finding every excuse to make it again and again!

Ingredients for Sweet AND Savory

Whether sweet or savory is your jam, I’ve got you covered! So, pick whichever smashed sweet potato that you like (or make both kinds!) and you will be licking your lips afterward in satisfaction! See the recipe card below for a list of exact measurements.

Sweet potatoes: Pick out large sized sweet potatoes for this recipe.

Savory

Butter: You will want to get unsalted butter for these sweet potatoes!
Garlic clove: If you don’t have fresh garlic cloves, you can use minced garlic. ½ tsp equals 1 clove of garlic.
Italian seasoning: I highly recommend using this homemade Italian seasoning. It’s easy and will take any recipe to the next level!
Salt and pepper: Sprinkle these on to taste.

Sweet

Butter: Use unsalted butter if you can!
Honey: This creates that sweet flavor without needing to use sugar.
Cinnamon: The cinnamon creates that classic sweet potato taste that we all know and love!
Marshmallows: These are a MUST for this recipe! Like a cherry on top!

How to Make Sweet Potatoes Smashed

If you have 30 minutes, then you definitely have the time to make this delicious recipe! These smashed sweet potatoes are SOO easy and worth every bit of effort!

Prep: Preheat oven to 425 degrees. Line a sheet pan with parchment paper and set aside.
Slice: Slice the sweet potatoes ⅗ inch thick and lay in an evenly layer on the baking sheet.
Bake: Bake for 25-30 minutes or until fork tender. Remove from the oven.
Smash: Smash the sweet potatoes with a fork.

If you are making them savory

Mix and pour: Combine the butter, garlic, Italian seasoning, salt and pepper in a small bowl. Pour evenly onto the sweet potatoes.

If you are making them sweet

Mix and pour: In a small bowl combine the butter, honey, and cinnamon. Pour evenly over the sweet potatoes and top with marshmallows.
Broil: Broil for 5 minutes or until crisp on top.

4 pictures showing step by step instructions on how to make smashed sweet potatoes.

How to Pick Sweet Potatoes

For this recipe to be a success, you need to know how to start with the best ingredients! So, in case you haven’t picked out sweet potatoes before, here are some helpful hints to picking them out! It will help make this smashed sweet potatoes recipe the best!

Texture: Look for a sweet potato that is smooth and firm. You don’t want it to have any cuts or cracks in it!
Color: A sweet potato that will deliver that classic, delicious taste is going to be red or orange in color.
Size: For this recipe, because you are going to be slicing them, you want the sweet potatoes to be larger! That way your slices aren’t too tiny!

Smashed sweet potatoes that are savory and sweet.

How to Store Sweet Potatoes

If you have leftovers with these smashed sweet potatoes, make sure to store them right so that you can enjoy them later! Because storing leftovers correctly is important, I’ve come up with a few tips on how to do it!

Refrigerator: After they have cooled, store the smashes sweet potatoes in an airtight container and put it in your fridge. They will last up to 4 days!
Reheat: To reheat them, preheat your oven to 350 degrees. Then, take them directly out of your fridge and place them on a cookie sheet. Once you have done that then you will put them in the oven and bake them for 15-20 minutes until they have reached 165 degrees.

Close up of a sweet smashed sweet potato.

Smashed Sweet Potatoes (2 Ways! Sweet AND Savory)

Course Side Dish

Cuisine American

Keyword smashed sweet potatoes

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings people

Calories 419kcal

Author Alyssa Rivers

Ingredients

3 large sweet potatoes

Savory:

3 Tablespoons butter melted
1 clove garlic minced
1 teaspoon Italian seasoning
salt and pepper

Sweet:

3 Tablespoons butter
1 Tablespoon Honey
1/2 teaspoon cinnamon
1/2 cup marshmallows

Instructions

Preheat oven to 425 degrees. Line a sheet pan with parchment paper and set it aside.
Slice the sweet potatoes ⅗ inch thick and lay them in an even layer on the baking sheet.
Bake for 25-30 minutes or until fork tender. Remove from the oven.
Smash the sweet potatoes with a fork.

If you are making them savory:

Combine the butter, garlic, Italian seasoning, salt and pepper in a small bowl. Pour evenly onto the sweet potatoes.

If you are making them sweet:

In a small bowl combine the butter, honey, and cinnamon. Pour evenly over the sweet potatoes and top with marshmallows.
Broil for 5 minutes or until crisp on top.

Nutrition

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Creamy Zucchini Soup

This zucchini soup has an amazing savory flavor, fresh vegetables, and is topped with the perfect drizzle of cream. Healthy and hearty, each spoonful will have you hooked with its silky-smooth goodness!

Nothing warms the soul quite as well as a bowl of homemade soup. My asparagus, mushroom, and butternut squash bisque are more tried and true soups ready to ring in cooler temperatures! Without a doubt, you’ll love them all!

2 bowls of zucchini soup drizzled with cream.

Zucchini Soup Recipe

Zucchini dishes have been on repeat at my house this summer. I have loved having it on hand! It can upgrade any meal and add a healthy touch. Zucchini gratin, lasagna, and zoodles are just a few of my favorites. But now that nights have been cooling down, I can feel myself going into full soup mode. This creamy zucchini soup has been the best comfort food, and even with cream added, it is a low-calorie meal! For these reasons, I have been using up all of my leftover zucchini and making big batches of zucchini soup to eat and store. It heats up beautifully! Perfect for busy nights when you don’t know what to make.

And the best part of it all? Creamy zucchini soup only needs a handful of super simple ingredients to make. When boiled down, zucchini is irresistibly creamy on its own. Because of this, you can even make a dairy-free variety and omit the cream! I think adding a pop of cream, butter, or even olive oil just gives it a little extra indulgence. Whatever route you choose, the end result is going to be rich, creamy heaven. The Italian seasoning and fresh taste of zucchini in this soup really make it shine. I know you will be obsessed with this soup like I am! It is the perfect, tasty dish to transition from summer to fall. Let’s get cooking!

Ingredients for Easy Zucchini Soup

This recipe uses the most simple of ingredients. The great thing is, it can easily be customized! You can add additional vegetables or even meat to craft the zucchini soup of your dreams. There are also dairy-free and vegetarian varieties, making this a dish for everyone! Your family will love it. Individual measurements can be found in the recipe card below!

Zucchini: Small or medium-sized zucchini work best in this recipe. You’ll want them cut down into quarter pieces.
Onion: You’ll need one small onion, also cut into quarter pieces. I recommend using yellow or sweet onions here. They give soups a hint of sharp flavor with a hint of sweetness!
Chicken Broth: This is the savory base of your soup. You can also use vegetable broth as a vegetarian substitute!
Italian Seasoning: This is my personal blend of basil, oregano, rosemary, marjoran, and thyme. I love making this at home to personalize my blend! It works in so many different recipes. Anything from potatoes, chicken, to vegetables, and more! You’ll love it!
Parmesan: Parmesan adds a delicious sharp flavor with a hint of nuttiness. Cheese makes everything better!
Heavy Cream: For a little extra richness, drizzle heavy cream into your soup.
Salt and Pepper: Add to taste. Salt and pepper will help to enhance the overall flavor of your zucchini soup.

How to Make the Best Zucchini Soup

This recipe is great for using up leftover zucchini and any meat and veggies you may have in your fridge! It is beyond easy and ends up creamy and delicious every time! Honestly, this recipe is so good it’s the kind of thing you’ll want to make all year long.

Cook Vegetables and Broth Together: Let’s start! First, in a large pot, add the zucchini and onion. Next, add the chicken broth Italian seasoning and bring to a boil. Reduce heat and let simmer for 15-20 minutes or until the onion and zucchini is tender.
Blend and Serve: Using a blender or immersion blender, blend until the soup is smooth and creamy. Then, add in the parmesan cheese and heavy cream and stir until heated through. Finally, salt and pepper to taste and serve.

Process shots of adding vegetables, broth, and spices to a large pot and blending.

Zucchini Soup Tips and Information

Here are some tips and tricks for making the most delicious zucchini soup possible! With how healthy, easy, and absolutely delicious it is, your family won’t be able to get enough!

Extra Ingredients: This soup is so versatile! You can add basically anything you’d like, but a few of my suggestions are sliced carrots, potatoes, chopped bell peppers, and a protein of your choice.
Additional Flavors: For extra richness, you can add butter and/or a drizzle of olive oil to your soup. You can also customize the flavor to your liking by adding more Italian seasoning and fresh herbs. For a little heat, sprinkle in some ground cayenne pepper!
Zucchini Sizing: I recommend picking zucchini that is on the smaller size. The bigger your zucchini is, the more likely it is to be seedy. Larger zucchini also has tough skin. So if you are making soup with a big zucchini, peel it first for best results.
Benefits: In addition to being absolutely delicious, zucchini is a super healthy veggie! It’s rich in vitamins and minerals, antioxidants, and is heart-healthy! Zucchini is also full of water to help hydrate and aid your digestive system. Another reason why this soup is the best!

My Favorite Soup Sides

We all love a good soup, but what about the bread for dipping? Whether you choose crostini, toast, breadsticks, crackers, or a roll, these sides add delicious texture and a fun element to the experience of eating soup. Once you try some of these mouthwatering sides, you’ll never eat soup by itself again!

Bread

Crostini

Bread

Copycat Olive Garden Breadsticks

Side Dishes

20 Minute Italian Bread Twists

Side Dishes

Easy Homemade Garlic Knots

Scooping creamy zucchini soup with a ladle.

Storing Leftover Cream of Zucchini Soup

This soup is perfect for storing. It refrigerates well and also freezes, giving you a quick and delicious option for dinners!

In the Refrigerator: Store soup in an airtight container for up to 3 days.
In the Freezer: You can store your soup in an airtight container for up to 3 months. Let it thaw in the fridge overnight before reheating. Some separation may occur, so give it a good stir before serving.
Reheating: My favorite way to reheat this soup is on the stove over medium heat. I just stir it occasionally until it is completely warmed through. You can also pop it in the microwave! I like to start at 1 minute, stirring every 30 seconds, and then add additional time until it is completely warm. The more soup you are reheating, the longer this process will take.