Sentences with phrase «until sweet potatoes»

Add tomatoes and spinach and cook until sweet potatoes are tender, about 5 — 8 minutes longer.

Lower heat to simmer and cook until sweet potatoes can be pierced easily with a fork 15 - 20 minutes.

Add quinoa, beans, corn and cinnamon stick; cover and cook for 30 minutes more and until the sweet potatoes are fork tender and the chili is thick.

Bring it to a boil, then reduce the heat and let simmer for about 30 minutes or until the sweet potatoes are nice and soft.

Reduce heat to medium low and continue to simmer until the sweet potatoes are fork tender, about 10 minutes.

Bring to a boil, then decrease the heat to medium, cover, and simmer for 15 minutes, or until the sweet potatoes are tender.

Bake, covered with tin - foil, for about 75 minutes or until sweet potatoes are tender and quinoa is cooked (you should be able to tell).

Cover and cook for 12 - 15 minutes or until sweet potatoes are tender.

Reduce heat to a simmer and cook for about 20 minutes or until sweet potatoes are tender.

Cover pot and bring to a boil, then lower heat to simmer for about half an hour, stirring often, until sweet potatoes and fork tender but not mushy.

Continue cooking, stirring occasionally, until the sweet potatoes are tender when pierced with the tip of a knife, 12 to 15 minutes.

Reduce heat to simmer and cook for 30 - 45 minutes, or until sweet potatoes are tender.

Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes.

Roast until sweet potatoes are tender, approximately 30 minutes.

Bring to a boil, then lower to a simmer and cook for 15 minutes until the sweet potatoes are beginning to soften.

Once the oven is to temperature, place the baking sheet inside and roast for 15 - 20 minutes, or until the sweet potatoes are fork - tender.

Reduce heat to medium - low and simmer for 30 to 40 minutes, or until sweet potatoes are soft.

Reduce the heat to low and simmer for 15 - 20 minutes, or until sweet potatoes are tender.

Cook until sweet potatoes are softened.

Bake for 45 - 50 minutes, turning occasionally, until the sweet potatoes are crispy and browned.

Cook until the sweet potatoes are tender and they have a crusty golden char exterior.

In a large mixing bowl, toss sweet potato cubes, melted coconut oil, curry powder and sea salt until sweet potatoes are thoroughly coated with coconut oil and spices.

Simmer gently, covered, until the sweet potatoes and carrots are tender, about 20 to 25 minutes.

Toss together until sweet potatoes are evenly coated.

Add the sweet potato, vegetable stock, crushed tomatoes and tomato paste, simmer for 30 minutes until the sweet potatoes are cooked.

Cook until sweet potatoes can be easily pierced with a fork, about 10 - 12 minutes.

Simmer uncovered over low heat until sweet potatoes are tender, about 30 minutes, stirring frequently and adding water as needed when the sauce gets too thick.

Bring to a simmer and cook until sweet potatoes are tender, about 8 minutes.

Simmer, covered, for about 15 minutes or until the sweet potatoes are tender.

Place the chickpeas and sliced sweet potato into a large bowl * and mix with the mushroom spice mixture until the sweet potatoes are coated in spices.

Place saute pan in the center rack of the oven, and bake for 35 - 40 minutes, until the sweet potatoes are fork tender.

Bake until the sweet potatoes are easily pierced with a knife and cooked through, about 45 - 60 minutes depending on size.

Take the lid off and let simmer for another 15 minutes or until the sweet potatoes are softened and some of the moisture has evaporated.

Roast on a baking sheet for about 30 minutes, or until sweet potatoes are very soft.

Add quinoa, beans, corn and cinnamon stick; cover and cook for 30 minutes more and until the sweet potatoes are fork tender and the chili is thick.

Cook, uncovered, until the sweet potatoes are fork - tender but not falling apart, 10 to 12 minutes.

Bake until sweet potatoes are tender and lightly browned, about 30 - 35 minutes, flipping once or twice during baking.

Reduce heat to medium - low, and simmer 30 to 40 minutes, or until sweet potatoes are soft.

Process for about 30 seconds, or until sweet potatoes become mostly smooth.

Add sweet potatoes; simmer 10 to 15 minutes until sweet potatoes are just tender.

Reduce heat to low and simmer curry until the sweet potatoes are tender, about 12 to 15 minutes.

Bake at 400 degrees until sweet potatoes are soft and sauce is bubbly.

Bring to a boil, reduce the heat and simmer, partially covered, for 35 - 40 minutes, until sweet potatoes and lentils are tender.

Cook for about 10 minutes, partially covered, or until the sweet potatoes have softened.

Cook stirring often for about 3 - 5 minutes or until the sweet potatoes are glazed with vinegar.

Bring to a boil; reduce to a rapid simmer, partially cover, and cook until sweet potatoes can be mashed easily with a spoon, 20 to 25 minutes.

Add the onions, bell peppers and sweet potatoes; sauté until sweet potatoes are tender and onions have begun to brown, about 15 minutes.

Bring to a boil, turn down heat, cover pot and simmer until sweet potatoes are tender, around 20 minutes.

Bring to a boil, reduce heat and cook until sweet potatoes are soft when pierced with a fork (10 - 15 minutes).

Cover and cook on low 7 - 9 hours, until sweet potatoes are tender.