Lemon Garlic Cauliflower Rice is a tasty, low calorie vegetable side dish that goes well with chicken, beef and pork, and is simple to make!

If you’re looking for an easy to prepare veggie side dish that is very low calorie and still tastes good, how about trying this recipe for lemon garlic cauliflower rice? The recipe makes enough for about four (1/3 cup) servings. Of course, if you’re really hungry, this dish can be split between two servings, and no one will be the wiser… wink wink!

Cauliflower is a vey versatile vegetable to cook. I’ve mashed it, grilled it, used it in casseroles, soups, appetizers, and a variety of main and side dishes. Today I am sharing this recipe for riced cauliflower which is used as a side dish.

Cauliflower rice LOOKS a bit like long grain white rice, so if you’re trying to cut out carbs or calories, it is considered a viable substitute that is far lower in calories. Typically I use a frozen bag of cauliflower rice (found in most grocery stores), and thaw it before using. That makes it VERY convenient to make, with a lot less prep time. Of course, you can also finely grate fresh cauliflower by hand, if desired! Here’s how to make lemon garlic cauliflower rice.

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How To Make Lemon Garlic Cauliflower Rice

Melt a Tablespoon of butter in a large skillet on LOW heat. Add minced garlic to the melted butter, and stir, while cooking the garlic for about 45 seconds to 1 minute. Make sure to not burn the garlic, because garlic becomes bitter when that happens.

Add the cauliflower rice to the skillet. Mix these ingredients together until combined, and cook, stirring often, for 2 minutes. NOTE: If you’re using frozen cauliflower rice, make sure it has been fully thawed and drained before adding it to the skillet.

Final Steps To Finish This Dish

Stir chicken broth, dried parsley, Italian seasoning and lemon zest into the cauliflower rice. Mix well, to ensure the spices and grated lemon zest are distributed well throughout the cauliflower rice.

Pour lemon juice over the cauliflower, and stir until it has been fully incorporated into the lemon garlic cauliflower rice. Cook on medium heat, stirring often for 1-2 minutes, or until the cauliflower rice is completely heated through. That’s it… now it’s ready to be served!

Serving The Lemon Garlic Cauliflower Rice

Transfer the lemon garlic cauliflower rice to a small serving bowl, and garnish with fresh parsley, if desired (optional). Serve the hot rice alongside a favorite main dish, and enjoy this delicious, low calorie veggie dish!

The lemon garlic cauliflower rice pairs especially well with chicken, beef and pork! It has a bit of a garlic and citrus “pop” when eaten, which is a nice feature. When I photographed the preparation of the rice, I served it with a wedge of Tamale Pie (recipe coming soon), and they actually “played well” together.

I hope you have the opportunity to prepare this simple side dish for yourself or for those you love, and hope you enjoy it. Thank you very much for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, and have a blessed day.

Looking For More CAULIFLOWER 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 delicious vegetable side dish recipes for you to enjoy, including:

• Loaded Grilled Cauliflower
• Cauliflower Au Gratin
• Creamy Garlic Mashed Cauliflower
• Cauliflower Bacon Chowder

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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!
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Recipe adapted from: The online magazine called “LiveSmart”, volume 11, page 34, available through isabeldprice.com 

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Lemon Garlic Cauliflower Rice

Prep Time

5 mins

Cook Time

4 mins

Total Time

9 mins

 

Lemon Garlic Cauliflower Rice is a tasty, low calorie vegetable side dish that goes well with chicken, beef and pork, and is simple to make!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: lemon garlic cauliflower rice

Servings: 4 approx. (1/2 cup per serving)

Calories Per Serving: 59 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 Tablespoon butter
• 3 cloves garlic minced
• 16 ounces cauliflower rice thawed, if frozen
• 2 Tablespoons chicken broth
• 1 teaspoon dried parsley
• ⅙ teaspoon Italian seasoning
• 1 teaspoon grated lemon zest (yellow peel)
• 1 Tablespoon lemon juice
• fresh parsley for garnish, if desired

US Customary - Metric

Instructions

1. Melt butter in a large skillet on LOW heat. Add minced garlic; cook about 45 seconds to 1 minute. Stir often, to not burn garlic, or it becomes bitter.

2. Add cauliflower rice to the skillet. Mix with butter/garlic until combined. Cook on Medium-Low,, stirring often, for 2 minutes. NOTE: If using frozen cauliflower rice, make sure it's fully thawed/drained before adding to skillet.

3. Stir chicken broth, seasonings (parsley and Italian seasoning), and lemon zest into the cauliflower rice. Add lemon juice; stir until combined with other ingredients.

4. Cook on Medium-Low heat for 1-2 minutes, stirring often, until the cauliflower rice is heated through.

5. Transfer lemon garlic cauliflower rice to serving bowl; garnish with fresh parsley, if desired. Enjoy.

Nutrition Facts

Lemon Garlic Cauliflower Rice

Amount Per Serving (1 (1/2 cup per serving))

Calories 59 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 0.1g

Monounsaturated Fat 1g

Cholesterol 8mg3%

Sodium 85mg4%

Potassium 357mg10%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 2g2%

Protein 2g4%

Vitamin A 90IU2%

Vitamin C 57mg69%

Calcium 33mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Pineapple Topped Sweet Potato Puff is a delicious side dish featuring cinnamon vanilla mashed sweet potatoes, with a pineapple crumb topping!

Today I want to share a yummy recipe for a fruit topped veggie side dish! I found the original recipe in an old cookbook, and we loved the taste of this simple dish. The recipe, as written, makes 8 servings, so it’s not only great for dinner (and leftovers!), but would be a wonderful addition to a holiday table, as well.

The recipe uses fresh sweet potatoes (also known as yams), and I typically use the red-skinned variety. This side dish does require a bit of planning ahead because it is necessary to boil the fresh sweet potatoes for about 40 minutes to get them soft enough to mash. Once you get past that part, the rest of the dish is easy! This dish has two distinct layers of flavor… a bottom layer of cinnamon vanilla seasoned mashed sweet potatoes, and a final layer of crumbly pineapple topping. Here’s how to make this delicious veggie side dish.

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

Prepare The Sweet Potatoes

Wash the sweet potatoes, then piece each potato 5-6 times with the tines of a fork, or with a sharp knife. Place them in a large pan of boiling water and cook them on medium high heat for about 40 minutes or until softened. To test for doneness, simply insert a knife into the middle of a sweet potato. The knife should be able to pierce the potato very easily once done.

Remove potatoes from the water, and let them cool for 1-2 minutes, then remove the peel (discard the peels). Cut the peeled sweet potatoes into slices or chunks, and place them in a medium sized bowl. At this point, you should also preheat your oven to 350°F. so it is ready to go, once the dish is assembled.

Make The Sweet Potato Filling

Use an electric mixer to “mash” the sweet potatoes until mostly smooth and lump-free. Add sugar, softened butter, eggs, milk, cinnamon, vanilla and salt, and mix these ingredients together, until fully incorporated. Pour the sweet potato mixture into an UNGREASED 2 quart baking dish, then set the dish aside while making the pineapple topping.

Make The Pineapple Topping

Measure all purpose flour, sugar, egg and softened butter into a medium sized bowl. Stir the ingredients together until it becomes a thick, “wet” looking batter. Fold an 8 oz. can of well-drained crushed pineapple into the batter until combined. This is the pineapple topping for the sweet potatoes, and it will be slightly “lumpy” in texture..

Ready… Set… Bake!

Drop the pineapple topping (by the spoonful) over the top of the sweet potatoes, trying to cover as much of the surface as possible. Place the casserole dish on the middle rack of your preheated oven.

Bake the pineapple topped sweet potato puff at 350°F for 30-35 minutes. When done, the top will be light golden brown in color, and the sweet potato filling will have “puffed up” a bit as it was baking. Remove the dish from the oven and let it rest for 1-2 minutes before serving (it’s quite HOT).

Serve The Pineapple Topped Sweet Potato Puff

To serve this dish, spoon up the pineapple topped sweet potato puff and place on individual serving dishes. The sweet potato puff is so colorful, sweet and buttery, and pairs wonderfully with the sweet pineapple topping!

The day I photographed this recipe, we enjoyed this vegetable dish served alongside yummy Air Fryer Crusted Mahi Mahi. This dish would also compliment a variety of main dishes, such as beef, pork, turkey or chicken, etc. Any leftovers can be easily reheated in the oven or in a microwave, so don’t worry about having too much!

I hope you have the opportunity to make this tasty vegetable side dish for yourself and/or for those you love. Thanks for stopping by, and I invite you to come back soon for more family friendly recipes. Take care, and have a GREAT day!

Looking For More SWEET POTATO (OR YAM) 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 sweet potato/yam recipes you might enjoy, including:

• Pecan Praline Yams
• Spicy Sweet Potato Bites
• Candied Sweet Potatoes
• Sweet Potato Apple Bake

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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

Recipe adapted from: Gooseberry Patch “Big Book of Holiday Cooking”, page 199, submitted by Linda Littlejohn, published in 2012 by Oxmoor House and Time Home Entertainment, Inc.

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Pineapple Topped Sweet Potato Puff

Prep Time

40 mins

Cook Time

30 mins

Total Time

1 hr 10 mins

 

Pineapple Topped Sweet Potato Puff is a delicious side dish featuring cinnamon vanilla mashed sweet potatoes, with a pineapple crumb topping!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: pineapple topped sweet potato puff

Servings: 8

Calories Per Serving: 338 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Sweet Potato Filling:

• 2 cups sweet potatoes boiled, peeled, mashed
• 1 cup granulated sugar
• ¼ cup butter softened
• 2 large eggs
• ¼ cup milk
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt

For Pineapple Topping:

• ¼ cup all purpose flour
• ½ cup granulated sugar
• 1 large egg slightly beaten
• ¼ cup butter softened
• 8 ounces crushed pineapple (canned) well drained

US Customary - Metric

Instructions

1. Wash sweet potatoes; piece each potato 5-6 times with the tines of a fork, or with a sharp knife. Place them in large pan of boiling water; cook on medium high heat for 40 minutes or until softened. To test for doneness, insert a knife into the middle of a sweet potato. Knife should easily pierce potato very once done. Remove potatoes from water; let cool 1-2 minutes. Remove peel (discard peels). Cut sweet potatoes into slices or chunks; place in medium bowl.

2. Preheat oven to 350°F. so it's ready to go, once dish is assembled.

3. Use electric mixer to "mash" sweet potatoes until smooth and lump-free. Add sugar, butter, eggs, milk, cinnamon, vanilla and salt. Mix until fully incorporated. Pour in UNGREASED 2 qt. baking dish. Set aside while making pineapple topping.

4. Measure flour, sugar, egg and softened butter into medium bowl. Stir together until it becomes a thick, wet batter. Fold pineapple into batter until combined. Drop pineapple topping (by the spoonful) over the top of the sweet potatoes; cover as much of the surface as possible.

5. Place baking dish on middle rack of oven. Bake at 350°F for 30-35 minutes. When done, the top will be light golden brown in color, and sweet potato filling will have "puffed up". Remove from the oven; let rest 1-2 minutes before serving.

Nutrition Facts

Pineapple Topped Sweet Potato Puff

Amount Per Serving (1 (1/8 of total))

Calories 338 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 101mg34%

Sodium 212mg9%

Potassium 194mg6%

Carbohydrates 52g17%

Fiber 2g8%

Sugar 43g48%

Protein 4g8%

Vitamin A 5202IU104%

Vitamin C 3mg4%

Calcium 39mg4%

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!

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.

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

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.

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.

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:

• Loaded Grilled Cauliflower
• Orange Glazed Carrots
• Sweet Potato Apple Bake
• Southwestern Skillet Corn

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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

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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)

US Customary - Metric

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!

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.

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.

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.

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.

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!

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:

• Sweet Potato Apple Bake
• Air Fryer Sweet Potatoes
• Candied Sweet Potatoes
• Pecan Praline Yams

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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

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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
• ⅛ teaspoon cayenne pepper
• ¼ teaspoon salt
• ¼ teaspoon black pepper

US Customary - Metric

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!

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.

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.

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.

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 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!

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:

• Candied Sweet Potatoes
• Broccoli Cauliflower Bake
• Apple Pecan Stuffed Acorn Squash
• Cheesy Garlic Roasted Asparagus

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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!
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Recipe adapted from the cookbook: “Southern Living Best-Loved Christmas Classics”, page 113, published in 2013 by Time Home Entertainment, Inc./Oxmoor House

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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
• ⅓ cup chopped pecans ** divided use
• ¼ teaspoon ground cinnamon

US Customary - Metric

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!

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.

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.

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.

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!

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:

• Au Gratin Potatoes
• Rissole Potatoes with Feta
• Potato Hash with Rosemary
• Roasted Hasselback Potatoes

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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

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

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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

• 1½ Tablespoon butter DIVIDED USE
• 1½ 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

US Customary - Metric

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!