Butternut and sweet potato bake

Butternut and Sweet Potato Bake Healthy School Recipe

butternut, olive oil, black pepper, creme fraiche, salt, sweet potato and 4 more Creamy Satay Sweet Potato Bake Jessica Cox sweet potato, onion, extra virgin olive oil, water, garlic cloves and 16 mor Preheat oven to 350 degrees F (176 C) and use a mandolin or sharp knife to very thinly slice the peeled sweet potato and butternut squash. Add sliced potatoes and squash to a large mixing bowl and top with oil, rosemary, thyme, parsley, nutritional yeast, salt, and garlic Preheat the oven to 375 degrees F. Cut the butternut squash and the sweet potatoes in 1 to 1 1/2-inch cubes. Place the cut vegetables in a single layer on 1 large baking sheet. Drizzle them with olive oil, cinnamon, turmeric, salt, ginger and pepper baking sheets and one medium casserole or baking dish with nonstick cooking spray. 2. Cut the sweet potatoes in half lengthwise and cube the butternut squash (remove the seeds), leaving the skin on both. Place on the prepared baking sheets. 3. Drizzle the cubed butternut squash and halved sweet potatoes with the oil and sprinkle with 1/4 ts

10 Best Butternut Squash Sweet Potato Casserole Recipes

400g butternut squash, diced. 1/2 onion finely sliced. 2 cloves garlic, crushed. 1 green chilli, finely diced. 1tbsp tomato purée. 2 tsps smoked paprika. 350g passata. 100ml water. For the layers: 1 sweet potato, peeled and sliced into thin rounds. 2 large aubergines, sliced lengthways. For the cheesy sauce: 250g mascarpone cheese. 1 egg. 1. Place squash and sweet potatoes in a greased 13x9-in. baking dish. In a small saucepan, combine the honey, orange juice, butter, orange zest, cinnamon and nutmeg. Bring to a boil, stirring constantly. Pour over squash and potatoes Roasting. Preheat the oven to 400 degrees F (204 degrees C). Line two baking sheets with foil (greased lightly) or parchment paper. In a large bowl, toss together the cubed butternut squash, cauliflower florets, a tablespoon of melted butter, salt, cinnamon, and black pepper Butternut Squash Potato Bake also has onions and fresh herbs, sage, thyme and rosemary. Butternut Squash Potato Bake. This just might be my favorite new way to make a side dish casserole to feed a crowd. It just bursts with all of the great flavors of fall and fresh herbs. I used fresh rosemary, sage and thyme Butternut Squash, Sweet Potato and Peach Bake is amazing! Butternut squash, sweet potatoes, and fresh peaches are combined with leeks, red onion, garlic, and walnuts and seasoned with fresh sage, cinnamon and parsley. A little walnut oil and honey are drizzled over the top before baking

Preheat oven to 400 degrees. In a small roasting pan, toss together chopped yams and 1 tablespoon of the olive oil. Season with salt and pepper; toss again. In a second roasting pan, toss together chopped butternut squash and remaining 1 tablespoon of olive oil Follow my instructions on how to make the best keto sweet potato casserole recipe. STEP 1: Preheat the oven to 400 degrees. STEP 2: Peel and chop the butternut squash into small chunks. Start by cutting off the ends and peeling the squash. Next, cut the butternut squash in half and scoop out all the seeds Preheat oven to 350°. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until tender, 15-20 2 Drizzle olive oil on large baking sheet, then add butternut squash, potatoes, and red onion; toss to coat well in oil. 3 Sprinkle evenly with salt, pepper, garlic powder, thyme, and paprika, and then toss again; spread into one single, even layer across the pan. 4 Bake at 425F for 15 minutes, then remove pan from oven and stir veggies well

Remove from the heat. Heat the oven to 375. Grease the bottom of an 8x9 baking dish. Layer the sweet potato and squash slices going, sweet potato, squash, sweet potato, squash until the bottom is covered in a single layer. Sprinkle a little salt and pepper over everything and drizzle about 1/4-1/3 cup of sauce over the top 6g thyme. 20g garlic. Cooking Instructions. In a pot, bring to a boil all the ingredients with herbs and cream and immediately remove from heat. Rub the dish with Marvello Multi-purpose fat spread. Place the slices of butternut and sweet potato in the dish, alternating the layers. Bake with foil on until tender - once fully cooked, place. Butternut & Sweet Potato Marshmallow Casserole With Thanksgiving right around the corner, we're craving some of our favorite holiday dishes. This recipe is a new twist on the traditional sweet potato casserole - with a rich and creamy Butternut and Sweet Potato base, crunchy, sticky candied pecans, and a thick layer of gooey marshmallows. In this video, Granny makes one of her family's favorites! It's a Butternut Squash Sweet Potato Casserole with Candied Pecans on top. This recipe can be doub.. # Top with sliced sweet potatoes. # In the same skillet, over medium low heat, sauté the onions until soft, 2-3 minutes, adding more oil and butter if needed. # Add a little more salt and pepper

Scalloped Sweet Potatoes and Butternut Squash Recipe

  1. utes or until squash and sweet potatoes are fork tender
  2. Instructions Checklist. Step 1. Heat oven to 400 degrees. In a large bowl, toss together the potatoes, squash, olive oil, balsamic vinegar, butter, rosemary, salt, and pepper. Advertisement. Step 2. Arrange the vegetables in a single layer in two 9-by-13-inch baking pans
  3. Butternut squash is definitely wetter and different texture than sweet potato. Nor is the flavor as intense. However, butterCUP squash, a.k.a. kabocha, is drier, and closer in both texture and flavor to sweet potato. I describe the flavor as a cross between butternut and sweet potato
  4. utes until the sweet potato is soft
Butternut Squash, Sweet Potato and Peach Bake – Can't Stay

Butternut Squash Sweet Potato Casserole Minimalist Baker

Sweet Potato and Butternut Gratin Recipe MyRecipe

Cook the sweet potato slices in 1 ½ cups of boiling water for no more than 5 minutes. Drain immediately and return sweet potatoes to the pot. Gently toss with Potato Spice, cover with a clean cloth and then the lid and leave to stand. Adjust the oven rack to the middle position and preheat the oven to 180°C. Butter a medium size ovenproof dish In a large saucepan, bring water to a boil. Add squash and return to a boil. Reduce heat; cover and simmer for 10 minutes. Drain. Place squash and sweet potatoes in a greased 13x9-in. baking dish. In a small saucepan, combine the honey, orange juice, butter, orange zest, cinnamon and nutmeg. Bring to a boil, stirring constantly The first step for the prep is to roast the sweet potatoes, butternut squash and onions. This increases the deliciousness factor by about 1,000%! The onions get caramelized and so sweet while the sweet potatoes and squash get browned and tender. While the potatoes, squash and onions are roasting, you cook the sausage on the stovetop When the air starts to get crisp in the fall, I start craving two things: a bowl of soup and a big, puffy baked sweet potato. Both are warming, cozy, and healthy. But while making butternut squash soup might be one of my favorite Sunday activities, a baked sweet potato is my weeknight standby. They're incredibly easy to make, as your oven does 95% of the work

Roasted Sweet Potatoes and Butternut Squas

Follow instructions on the package of rice. Add oil to a tagine or skillet and heat to medium-high. Sauté onion and sweet potato for 3 minutes. Add butternut squash, stir. Add ¼ cup vegetable broth, all the spices and salt, stir, cover tagine and cook 5 minutes. Remove the cover, add remaining vegetable broth, garbanzo beans, lemon juice and. Step 2. Combine butternut squash and sweet potatoes in a bowl. Drizzle with olive oil and season with salt and pepper. Spread onto the prepared baking sheet. Step 3. Bake in the preheated oven for about 15 minutes. Turn vegetables and drizzle with honey. Sprinkle evenly with goat cheese Sweet Potato, Butternut Squash & Pear Bake. March 19, 2017 Jesi Lee No Comments. In this surprisingly filling dish there is a tango of flavors - from sweet to savory. And not for nothing, the ingredients pack a 1-2-punch as cancer-fighting foods, rich in antioxidants

These baked butternut squash fries from Yumna Jawad, the genius recipe developer behind Feel Good Foodie, are a great healthy side dish for fish, burgers, or grilled chicken—and they're super easy to make. And while our love for sweet potatoes (and russets, Yukon golds, and every other option known to man) has no bounds, butternut squash is. Instructions. Peel the sweet potatoes and butternut squash and cut them into approximately 1-2 inch chunks. Place them in a large pot and cover with cold water. Bring to a boil, add salt, then reduce the heat to medium and cook uncovered for 15-20 minutes or until they're fork tender

Herbed Sweet Potato and Butternut Squash Bak

Using an immersion blender (or a regular blender), puree the cooked butternut squash and sweet potatoes until completely smooth. Mix in butter, cinnamon, nutmeg, chili powder and smoked paprika. Taste and season with salt as needed. Transfer mixture to 9x13 serving dish, top with candied pecans and enjoy Microwave with a bit of water for 10 - 15 minutes. Peel and cube sweet potato. Boil in salted water for about 4 - 5 minutes. Cool and set aside. Peel cooked squash and cube the same size as sweet potato cubes. In a buttered baking dish, combine cubed squash and sweet potato. Sauté onion in butter and add to baking dish. In a saucepan, heat milk

Roasted Sweet Potatoes and Butternut Squash Recipe - ZagLef

  1. utes to 1 hour. Allow squash and sweet potatoes to cool slightly - 10-15
  2. Preheat the oven to 200C/180C Fan/Gas 6. Put the peppers, courgette and sweet potato into a large baking tray. Drizzle with 2 tablespoons of the oil, season with salt and pepper and toss together.
  3. imal
  4. s, or until soft and beginning to caramelise. 5 Remove from the oven and leave to cool. Blitz in a food processor until almost smooth. Refrigerate. 6 When you're ready to make the falafel, heat the oven to 200°C/180°C fan/gas 6
  5. A healthy savory butternut squash casserole recipe sweetened with dried fruits and sweet potatoes, complemented by earthiness of brown / wild rice and finished with sweet balsamic notes. Enjoy this butternut squash casserole as a side dish or as main dish - either way - perfect for a holiday table
  6. Preheat oven to 425°F. Spray an oval baking dish with oil. Place the sweet potatoes on one side and the Brussels sprouts on the other. Spritz the vegetables with olive oil and season with 3/4 teaspoon salt, black pepper to taste. Season both sides of the chicken with 1 teaspoon salt, garlic powder and rosemary
  7. utes, pour the sweet potato and squash mixture onto the pan. Evenly distribute mixture on pan

Sweet potatoes are high in complex carbohydrates, dietary fiber, beta-carotene, vitamin C, vitamin B6, manganese and potassium. Not only are you getting a delicious meal, but you are also getting a powerhouse boost from some very nutritious veggies. Ingredients: 1 Butternut Squash; 3-5 Small to Medium Sweet Potatoes; 1/3 cup Sucanat or Dark. Instructions. Preheat the oven to 350F/180C. Mix the heavy cream with nutmeg, crushed garlic clove, thyme sprigs and bay leaves and bring it to a boil. Take off the heat and let infuse for 10-15 minutes. Peel, deseed and slice a large butternut squash and layer a half of it in a large and shallow buttered dish Preheat oven to 400F. Using a sharp knife, cut the squash in half lengthwise. Scoop out the seeds and discard. Place the squash cut side down on a sheet pan lined with parchment paper. Roast for about 1 hour or until the squash is very tender. Reduce the oven heat to 350F Add butternut squash and cook for 5 minutes more. Add chilled and diced leftover potatoes and cook until potatoes are browning squash is tender when pierced with a fork (about 5-6 minutes). Add bacon pieces and stir for 1 minute more. Crack three eggs evenly spaced apart on top of hash. Lightly season tops of eggs with extra salt and pepper

handful basil leaves (~8-10 leaves), julienned. ~1 cup parmesan cheese. ~1/2 cup fontina cheese. additional salt and pepper to taste (if necessary) 1) Preheat the oven to 350 degrees F. 2) Spread the zucchini out over several layers of paper towels. 3) Sprinkle with a tsp of salt and let drain for ~30 minutes Cover pans with wax paper (to steam) and then again with foil. Bake until soft, but not mushy. Convection oven: 375°F about 25-35 minutes Conventional oven: 400°F about 30-40 minutes; Uncover and continue baking until just starting to brown, about 20 minutes. CCP: Heat to 140°F or higher. CCP: Hold for hot service at 140°F or highe

Sweet Potato Butternut Squash Bake. November 18, 2016 by Ella. OMG! I made this deliciously amazing Sweet Potato Butternut Squash Bake and it was such a hit! Goodbye boring sides like plain-old potatoes Instructions. In a large bowl, toss the squash with the oil and seasonings. Pour onto a baking sheet and bake at 400 degrees for 25-30 minutes. 682 shares. 556 This Roasted Butternut Squash & Sweet Potatoes recipe is so delicious and full of flavor. It's one of the many great recipes shared by home cooks on BakeSpace.com, the world's sweetest recipe swap community Preheat oven to 375° and cut the sweet potatoes in half. Cut the butternut squash in half vertically and scrape out the seeds. Put the vegetables, cut side up, in a baking pan and bake, uncovered, until they are very soft, at least 1 1/2 hours. Scoop the potato and squash out of the skins, combine them, and mash until smooth Place peeled butternut squash and sweet potato chunks in a large pot and cover with water. Bring to a boil and simmer for 10-15 minutes or until fork tender. (It is important to test with a fork because knives are too sharp to be an accurate test of doneness.) Strain squash and potatoes and return to warm pot

Braised butternut with sweet potato bake Woolworths TAST

  1. utes or until potatoes and squash are fork tender
  2. s. Next, add butternut squash to the other half of the baking sheet and drizzle the remaining coconut oil over top and sprinkle with salt
  3. utes
  4. Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray. Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top
  5. utes or just until vegetables are tender. Let cool
  6. utes, tossing vegetables once halfway through

All of the butternut squash, sweet potatoes and garlic will bake/roast at the same time in the oven at 400° for 30-45 minutes or so. Once tender all vegetables will be added to the same bowl or blender. I had roughly 4 cups of mashed vegetables. Cut the butternut squash in half In a buttered 2-quart casserole, layer half of the sweet potato and butternut squash. Pour half of the sauce over the top. Layer the remaining sweet potato and butternut squash. Pour the remaining sauce over the top. Sprinkle Parmesan cheese evenly over the sauce. Bake, covered, at 400ºF for 30 minutes Read page 2 of the Can I make a sweet potato casserole recipe with butternut squash instead? Help! discussion from the Chowhound Home Cooking, Butternut Squash food community. Join the discussion today The butternut squash and the sweet potatoes bake quickly and by roasting them in the oven, the edges become crisp and slightly charred while the center remains soft. Enter to Win $10,000 to Makeover Your Home! When baked in olive oil it's just wonderful - crispy and caramelized on the outside, soft and creamy on the inside

Place the prepared sweet potatoes, butternut squash, apples and onions in a large bowl. Add the brown sugar, cinnamon, nutmeg, salt, and pepper. Shake or stir to combine. Pour in the oil and butter and shake or stir to thoroughly combine. Spread the potato and squash mixture in an even layer on a baking sheet. Roast in the preheated oven for 40. 1. Preheat the oven to 200˚C, gas mark 6. Put the cherry tomatoes, butternut and sweet potato in a large roasting tin. Drizzle over the olive oil and bake for 15 minutes. 2. Scatter over the red onion and garlic and return to the oven for 5 minutes. Meanwhile, heat the stock in a saucepan or microwave until steaming hot

Butternut Squash and Sweet Potato Casserole with Pecan

Heat oven to 375 degrees F. Place the cream, garlic, thyme, and peppercorns in a small saucepan and bring to a boil. Reduce heat and simmer for 3 minutes Lower the oven temperature to 350° and grease an 11 x 7-inch or 8 x 8-inch baking dish (or individual ramekins or jars). Beat, process or stir the squash until smooth, trying to remove as many lumps as possible. Add the eggs, half and half cream, maple syrup (or vanilla), salt , and the remaining 2 Tbsp. of melted butter Instructions. Place a large saucepan filled with water over medium high heat and bring to boil. Add butternut and acorn squash slices and allow to boil for 5 minutes, then add sweet potato slices and boil for another 15 minutes. Remove from heat, drain and rinse. Preheat oven to 380F/ 200C For the butternut and sweet potato bake: 400 g Ready-to-use Butternut Batons 400 g orange sweet potato, peeled and cut into batons Sea salt and freshly ground black pepper 2 T olive oil Cooking Instructions. Preheat the oven to 180°C. Place the chicken in a roasting pan and pour over the wine and stock.. Toss in the cubed butternut squash and sweet potatoes and mix around till well coated. Sprinkle with salt and pepper. Spread out onto a baking sheet and place in the oven. Bake for about 30-40 minutes until soft and golden brown. On individual serving plates, add about 2 cups of salad leaves. Place the roasted butternut squash and sweet.

Creamy sweet potato and butternut squash gratin recipe

  1. utes. 4. Remove foil and bake 15 more
  2. utes. (You can skip this step and add it to the soup raw if you prefer, but the soup may need a longer slow cook time.) Transfer the butternut squash and sweet potato to a slow cooker. Add the potatoes, onions, carrots, garlic, and desired amount of stock. Cover and cook on the HIGH setting for 3 hours.
  3. 2 cups of sweet potato, diced 2 cups of butternut squash, diced 2 cups of rutabaga, diced 1 small onion (I used a red onion, but white would be just fine) 2-3 tablespoons extra virgin olive oil 1-2 tablespoons dried rosemary Salt & pepper, to taste Recipe Directions: 1. Preheat oven to 400 degrees F
  4. utes or until soft. Add the garlic, ground spices, harissa and coriander stalks, and cook for 2

This perfect fall casserole is as easy as can be! Sweet butternut squash, potatoes, and kale are tossed in a creamy seasoned sauce, then baked and tossed with vegan cheese shreds that get melty. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Chop sweet potatoes, squash, onion, and apple into bite-sized pieces and place on baking sheet. Drizzle with olive oil and top with salt, pepper, and rosemary. Bake for 20-25 minutes or until the vegetables are lightly browned on the edges. Garnish with fresh rosemary Cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then cover and reduce the heat to low. Simmer until vegetables are very tender, about 15 minutes. Add the diced apple and honey Spray a 9 X 13 baking pan with nonstick spray. Place squash in a large microwave-safe bowl. Add 1/4 cup water, and cover. Microwave for 10 minutes, or until just tender enough to mash. Drain well. Roughly mash squash. Add all remaining ingredients except marshmallows

Butternut Squash, Sweet Potato and Peach Bake - Can't Stay

Butternut Squash & Sweet Potato Casserole - Jennie-

2 lbs of butternut squash, peeled and cubed . 2 lbs of potatoes, peeled and quartered . 1 cup shredded Gruyere . 1/2 cup shredded Parmesan . 2 Tbsp butter . 1 Tbsp minced sage leaves (about 6-8 leaves) 1/2 tsp grated nutmeg (freshly grated is always better) 1/2 tsp freshly ground black pepper . 3 eggs, beate Into a large casserole dish add two (2) tbsps of extra virgin olive oil. Add the potatoes and butternut squash into the casserole dish. Season potatoes and butternut squash with sea salt, and freshly cracked black peppercorns, and toss ingredients together. In a food processor add had and fresh parsley, pulse until the ham resembles small crumbles In a small dish, combine all the spices. Sprinkle over the oil coated butternut squash and toss until spices are evenly distributed. Pour squash out onto prepared baking sheet. Bake for 15 minutes, then use a spatula to stir and flip squash and bake for an additional 15 minutes or until fork tender and nicely browned Sweet Potato & Butternut Squash 1/2 cup raisins or dried currants 1 tablespoon agave or honey TO SERVE Cilantro leaves, chopped (don't skip these) Heat the oven to 375F/190C. Prep the sweet potatoes and butternut squash. START ON THE STOVE In a tagine or skillet, heat the oil on MEDIUM until shimmery This kale salad with roasted butternut squash, pomegranate molasses and almonds is easy, ready in 35 minutes, vegetarian and, best of all, under 300 calories. It's so packed full of flavour from the sweet butternut squash and crunchy almonds though, that you'll forget you're being virtuous

Creamy Butternut and Sweetcorn Bake - Tamarind and Thym

Preheat oven to 450°F. 2. Season chicken all over (including cavity) with salt and pepper. 3. Truss chicken with butcher's twine. 4. Place chicken on a sheet pan and bake undisturbed for 30 minutes. 5. Meanwhile, toss squash and sweet potatoes together in a large bowl with olive oil and garlic powder Trusted Results with Butternut squash and sweet potato lasagna. Butternut Squash-Sweet Potato Ginger Bisque - All Recipes. Butternut squash and sweet potatoes blend with ginger, garlic, and onion in this creamy, pureed soup that's ideal for warming body and soul in wintertime.. Butternut Squash Lasagna Recipe : Review : Giada De. Look for fresh lasagna sheets in the refrigerated section of.

Butternut Squash, Sweet Potato and Tomato Cheese Bake

Preheat the oven to 350 F (175 C). Grease a medium-size casserole dish and set aside. In a small bowl, combine the chopped pecans with the granulated erythritol, cinnamon, and nutmeg. Set aside until ready to use. Place the butternut squash and cauliflower in a large pan with a 1/2-inch (1.25 cm) of water Peel and dice the butternut, carrots, sweet potato, and onion. Finely dice the celery and garlic. Place all chopped veggies into a large soup pot, turn heat to medium-high, and add olive oil, salt, pepper, and chili flakes 1 small butternut squash, peeled and chopped 1 sweet potato, chopped 1/2 head cabbage, I used Nappa cabbage 1 quart vegetable broth 6 cups water 2 tsps dried thyme 1/8 to 1/4 tsp crushed red pepper flakes 1/2 tsp cumin 1/4 tsp Cajun seasoning (optional, taste for saltiness prior to adding) Directions. 1 Pre-heat oven to 400 degrees F. On a large sheet pan toss together butternut squash, bell peppers, onion, olive oil and all the spices. Roast vegetables until fork tender, about 50 minutes, flipping once. Lower oven to 375 degrees F. In a large bowl mix together the roasted veggies, black beans, corn tortillas, enchilada sauce and 1 cup of the. Add sweet potatoes and bring to a boil. Let cook for about 5 minutes, then add in butternut squash. Bring to boil again, then lower to simmer for about 30 minutes. Use an immersion stick blender or a high speed blender to puree the soup. Add kosher salt to taste, and serve

Aubergine, Sweet Potato & Butternut Bak

SUBSCRIBE HERE: http://bit.ly/CookingWithPlantsThis vegan Cheesy Sweet Potato and Kale Bake is reminiscent of a ricotta style bake, but without the dairy! It.. Evenly sprinkle the apples over the sweet potatoes in the casserole dish, evenly sprinkle with cinnamon, optionally evenly drizzle with oil, and evenly top with the topping mixture. Reduce the oven temp to 375F and bake for about 30 minutes, or until apples are as tender as desired, the topping is lightly golden browned and set, and sweet. Mise en place {see Ingredients for amounts}. Preheat the oven to 400 degrees F. In a Dutch oven, at medium-high heat, stir in the onion, garlic, and herbs, until onion is translucent. Add white wine and stir until wine is completely absorbed. Add the sweet potato and vegetable broth and bring to a boil. Stir in kale. Season with salt and pepper Butternut Squash (1/2, peeled, seeded, and cut into large cubes) Sweet Potato (1, peeled and cut into large cubes) Unsalted Butter (4 tbsp) All Purpose Flour (2 tbsp) Panko (4 tbsp, divided) Whole Milk (2 1/2 cups) Mascarpone (2 oz) Shredded Vermont Cheddar (2 cups, divided) Parmesan Flakes (1 tbsp) Salt. Pepper. KITCHEN ITEMS. Cutting Board. Add in the strained tomato puree, pumpkin, water, salt, cinnamon, maple syrup, coconut milk, and sage, and stir well to create a creamy pumpkin sauce. For an easy skillet meal, stir in the kale, sweet potato noodles, and chickpeas and bring the sauce to a boil. Cover with a lid and lower the heat to let the vegetables cook until the sweet.

Butternut Squash, Sweet Potato and Peach Bake | Recipe

Harvest Squash Medley Recipe: How to Make It Taste of Hom

How to Cook Cheesy Gnocchi and Sweet Potato Casserole. Spread the cubed sweet potato on a parchment paper-lined baking tray, season with salt and pepper, drizzle the olive oil, and roast for 20 minutes at 360⁰F/180⁰C. Bring a halfway filled with water, medium-sized cooking pot to a simmer, season with salt, and add the gnocchi