MAPLE-GLAZED SWEET POTATOES
This supremely simple dish is rich with the flavor of maple. Although it requires last-minute preparation, the recipe is easy enough to tackle no matter how many items are on your holiday menu.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Slice each sweet potato in half lengthwise, and slice each half crosswise into 1-inch-thick half-moons.
- Melt butter in a large cast-iron or other ovenproof skillet over medium heat. Add sweet potatoes; toss to coat evenly. Add maple syrup; toss potatoes to coat, and bring to a boil.
- Transfer skillet to oven; cook, stirring occasionally, until potatoes are golden, well glazed, and tender when pierced with a paring knife, about 20 minutes. Remove from oven, and season with salt and pepper. Serve hot, garnished with thyme.
GLAZED SWEET POTATOES
Fresh sweet potatoes Mom grew disappeared fast at our family table when she served them with this easy, flavorful glaze. She still makes them this way, and now her sweet potato recipe has become a favorite with the grandchildren as well! -Rosemary Pryor, Pasadena, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 5 servings.
Number Of Ingredients 5
Steps:
- If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 25-40 minutes or until tender. Drain; cool slightly and peel. Cut into chunks., Preheat oven to 350°. Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes. , Bake, uncovered, 30-40 minutes or until heated through.
Nutrition Facts : Calories 352 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 96mg sodium, Carbohydrate 66g carbohydrate (39g sugars, Fiber 6g fiber), Protein 3g protein.
MAPLE ROASTED SWEET POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl add the sweet potatoes, 2 tablespoons of the maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper. Mix to evenly coat the potatoes and arrange on a sheet tray. Roast until caramelized, golden brown and soft, about 20 to 30 minutes. Be sure to check them after 15 minutes and stir, if needed.
- Meanwhile, in a large skillet over medium-low heat, add the remaining 2 tablespoons of olive oil and the sliced shallots and saute until they start to caramelize, about 5 minutes Add the remaining 2 tablespoons of maple syrup and balsamic vinegar. Season with salt and pepper, to taste. Lower heat to medium and cook until golden brown and caramelized, about 5 minutes. Add water, 1 tablespoon at a time, if the pan becomes dry.
- Add the roasted sweet potato cubes to the caramelized shallots and transfer to a warm serving dish.
MAPLE-GLAZED BUTTERNUT SQUASH AND SWEET POTATOES
You can dress up this side as a whole meal by piling these sweet, warmly spiced vegetables into a grain bowl, putting them over quinoa, couscous or white rice, and adding a lean protein - or even another wintry vegetable like brussels sprouts. You could also throw an egg on top, finishing it with cracked black pepper. Just don't be tempted to put everything on one sheet pan. Using two allows for more air flow, which creates those crispy edges, a contrast to the soft middles.
Provided by Millie Peartree
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Set 2 oven racks in the middle and bottom of the oven, and heat oven to 425 degrees. Line 2 rimmed half-sheet pans with parchment paper or silicone mats.
- In a large mixing bowl, drizzle the vegetables with olive oil and maple syrup, making sure they're all evenly coated. Sprinkle with the salt, cinnamon, pepper and orange zest, and, using your hands, toss the vegetables to coat them evenly in the oil and spices.
- Transfer to the baking sheets. Roast, switching the baking sheets on their racks and stirring the vegetables halfway through cooking, until the largest piece of squash is tender all the way through, about 30 minutes. Remove the baking sheets from the oven and turn on the broiler.
- Take turns placing each baking sheet under the broiler for 1 to 2 minutes to caramelize the vegetables. Serve hot, warm or cold tossed in salad.
MAPLE GLAZED SWEET POTATOES
Another lovely way to serve the fantastic sweet potato!! I just love this as a side dish or for that matter, a sweet potato just baked and served with lots of butter makes me very happy!!
Provided by Chef mariajane
Categories Yam/Sweet Potato
Time 20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- You'll need to peel and section a lemon for this dish, Take care to use only the flesh by removing the skin-like, white membrane from each section.
- Combine first 3 ingredients in a large saucepan; bring to a boil. Cook 20 minutes or until tender, stirring occasionally. Remove sweet potatoes from pan with a slotted spoon, reserving cooking liquid. Bringing cooking liquid to a boil; cook until reduced to 1/3 cup (about 12 minutes). Stir in sugar and remaining ingredients. Stir in sweet potatoes; cook 2 minutes or until thoroughly heated.
Nutrition Facts : Calories 122.3, Fat 2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 82.7, Carbohydrate 25.4, Fiber 2.8, Sugar 9.8, Protein 1.4
MAPLE GLAZED CHICKEN WITH SWEET POTATOES
A sweet and slightly tangy option for chicken and potatoes. This is a favorite in our house.
Provided by Barbie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes, and set aside.
- Sprinkle chicken tenders with steak seasoning; heat the oil in a large skillet over medium heat, and cook the chicken tenders until the meat is lightly browned and no longer pink inside, 5 to 8 minutes per side. Remove the chicken, and set aside. Stir the maple syrup into the skillet, scraping up and dissolving any browned flavor bits from the skillet. Bring to a boil, simmer for 2 minutes, and stir in the green onions.
- To serve, place the mashed sweet potatoes onto a serving platter, top with the chicken tenders, and pour the maple sauce over the chicken.
Nutrition Facts : Calories 441.1 calories, Carbohydrate 62.1 g, Cholesterol 64.6 mg, Fat 9.8 g, Fiber 5.5 g, Protein 26.5 g, SaturatedFat 1.9 g, Sodium 614.2 mg, Sugar 30.8 g
MAPLE GLAZED SWEET POTATOES WITH BACON AND CARAMELIZED ONIONS
I made this for Thanksgiving dinner and my family went crazy over it. It is simple, looks great on the table and has already been requested for Christmas dinner! This recipe can be adjusted as you like by adding more or less bacon and onions.
Provided by Chris B
Categories Side Dish Vegetables Sweet Potatoes
Time 1h35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Toss the sweet potato chunks, olive oil, salt, and black pepper in a large bowl, and spread the sweet potatoes out onto a large rimmed baking sheet.
- Roast in the preheated oven until browned and tender, about 40 minutes; stir after the first 20 minutes.
- Cook the bacon until crisp and brown in a large skillet over medium heat, about 10 minutes; transfer bacon to a bowl, but leave the grease in the skillet. Cook the onions in the bacon grease until browned, about 10 minutes, stirring frequently. Reduce heat to low, and cook the onions until very soft, brown, and sweet, another 10 to 15 minutes. Stir often. Mix the onions with the bacon in the bowl, and set aside.
- Pour the maple syrup into the hot skillet with the thyme, and bring to a rolling boil. Boil the syrup until reduced by half, 3 to 4 minutes. Place the roasted sweet potatoes and onion-bacon mixture into the skillet, and stir to coat the vegetables with maple glaze. Transfer to a serving dish.
Nutrition Facts : Calories 287.5 calories, Carbohydrate 51.8 g, Cholesterol 7.9 mg, Fat 7.7 g, Fiber 5.2 g, Protein 4.2 g, SaturatedFat 2.1 g, Sodium 378.2 mg, Sugar 23.6 g
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- Place sweet potatoes in a large pot and cover with water. Bring to a boil over HIGH heat, then reduce heat to LOW and cover the pot. Simmer the sweet potatoes at a low boil for about 35 to 40 minutes or until just tender enough to insert a sharp knife without effort. Don't let them overcook.
- Use a slotted spoon to transfer the sweet potatoes to a cutting board and let rest until cool enough to handle. Meanwhile, preheat oven to 350 degrees F.
- In a small saucepan over LOW heat, melt the butter with the brown sugar. Add the salt and maple syrup. Continue to cook for a minute or two until nice and syrupy. Add the heavy cream and cook and stir for another minute or two. Remove from heat.
- Spray a 9- x 13-inch or slightly larger baking dish with nonstick cooking spray. Using a paper towel, remove the skins from the sweet potatoes and discard. Slice the sweet potatoes into discs about 1-inch thick. Place half of the sweet potatoes in the bottom of the prepared baking dish. Sprinkle with half of the cinnamon and then drizzle with half of the butter/brown sugar glaze. Repeat with remaining sweet potatoes, cinnamon, and glaze.
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- Preheat oven to 400°F. Oil 2 large rimmed baking sheets with 1 tablespoon oil each. Combine sweet potatoes and remaining 2 tablespoons oil in large bowl; toss. Divide sweet potatoes between baking sheets, spreading evenly. Sprinkle with salt and pepper. Roast until almost tender, turning occasionally with metal spatula, about 35 minutes. DO AHEAD Can be prepared 2 hours ahead. Let stand uncovered at room temperature.
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