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-ROASTED SWEET POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F. Toss the sweet potatoes on a large, foil-lined rimmed baking sheet with the oil; season, to taste, with salt and pepper. Roast the potatoes for 20 minutes.
- Remove the pan from the oven and toss the potatoes with the syrup.
- Back in the oven, roast, tossing twice, until the potatoes are beginning to brown and are tender, about 15 minutes more. To serve, sprinkle warm potatoes with freshly grated lemon zest, sea salt, and nutmeg to taste.
ROASTED SWEET POTATOES WITH HORSERADISH BUTTER
This recipe plays velvety, honeyed roasted sweet potatoes against the sharp bite of a fresh horseradish and herb compound butter. It's a great dish for feeding a crowd at Thanksgiving or another gathering. You can roast the potatoes and make the horseradish butter ahead, then pop them into the oven just 15 minutes before serving, while the turkey rests. If you can't find fresh horseradish, substitute another aromatic ingredient like garlic, fresh ginger or scallions, adjusting the quantities to taste. You'll need less ginger and garlic than you would horseradish, and probably the same amount of scallions. Taste as you go.
Provided by Melissa Clark
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- In a heavy-duty resealable plastic bag, combine butter, horseradish, parsley, dill, panko, lemon zest and juice, salt and pepper. Close the bag, pressing out most of the air. Mash everything together until well combined and smooth, then use a ruler or the back edge of a knife to scrape and work the butter to the bottom of the bag so it forms a log, rolling it as you go. Refrigerate for at least 2 hours to firm up, or up to 1 week.
- Heat oven to 350 degrees. Prick sweet potatoes several times with a fork and wrap tightly in aluminum foil. Transfer to a baking sheet and roast until potatoes are tender, 45 minutes to 1 1/2 hours, depending on the size of the potatoes. Once cool enough to handle, unwrap and slice into 1/2-inch-thick rounds (there is no need to peel unless you dislike the skins). Potatoes can be roasted up to 2 days ahead; wrap and chill, then slice them just before using.
- Arrange rounds on a large rimmed baking sheet and count how many you have. Slice enough thin slabs of butter from the log so that you have one per potato slice, and place butter on top of potato slices.
- Move the oven rack so that it's 4 inches away from the broiler. Bake potatoes at 350 degrees until they are heated through and the butter is softened, 5 to 15 minutes depending upon how cold the potatoes were. Adjust oven temperature to broil, and broil until the butter is golden brown at the edges, 2 to 4 minutes. Serve garnished with herbs and fresh horseradish if you like.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 147 milligrams, Sugar 4 grams, TransFat 0 grams
ROASTED SWEET POTATOES WITH YOGURT AND SESAME SEEDS
You can live happily now and feel prudent enough to live tomorrow if you cautiously employ your seeds on the last of last autumn's sweet potatoes. This is my favorite of all the dishes my brother has ever served at the very seasonal Franny's, the restaurant in Brooklyn where he is the chef. It disappears from his menu the instant the plants that grow from seeds begin to sprout, making it, like the plants themselves, available for only a few months each year.
Provided by Tamar Adler
Categories dinner, lunch, vegetables, main course, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450. Coat sweet potatoes with a very light drizzle of olive oil and a sprinkle of salt. Roast the potatoes, wrapped in foil, until totally tender. Switch oven to broil, remove potatoes from foil and blister under broiler until lightly charred. Cool to room temperature, and then cut in half or in 1/2-inch rounds. Set aside.
- Mix together yogurt, 1 tablespoon lemon juice and half the olive oil until smooth. Divide between 4 plates.
- Mix remaining lemon, olive oil and other ingredients into a salsa, and adjust seasoning with kosher salt.
- Warm sweet potatoes in oven, then plate each half (or an even number of rounds). Top with salsa and sprinkle with Maldon salt. A little additional oil is good, too.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 13 grams, Carbohydrate 19 grams, Fat 20 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 603 milligrams, Sugar 6 grams
SWEET POTATOES WITH YOGURT-MAPLE DRESSING
Provided by Giada De Laurentiis
Categories side-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
- Toss together the sweet potatoes, olive oil and salt on the prepared baking sheet. Roast until golden and tender, about 40 minutes.
- For the dressing: In a small bowl, whisk together the yogurt, mascarpone cheese, mustard, maple syrup, salt and pepper until smooth.
- Pour the dressing over the potatoes. Add the apples, cranberries and pumpkin seeds. Toss until all the ingredients are coated. Refrigerate for at least 1 hour before serving.
ROASTED SWEET POTATO SALAD WITH HONEY-MAPLE VINAIGRETTE
This salad makes a beautiful presentation for the holidays with the bright colors of the sweet potatoes, cranberries and spinach. -Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; toss with 2 tablespoons oil. Roast 35-40 minutes or until tender. Transfer to a large bowl; cool slightly., In a small bowl, whisk vinegar, honey, maple syrup, garlic, mustard, salt, pepper and remaining oil until blended. Add spinach, apple, cranberries and pecans to sweet potatoes. Drizzle with vinaigrette and toss to coat. Top with cheese. Serve immediately.
Nutrition Facts : Calories 340 calories, Fat 16g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 192mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 5g fiber), Protein 5g protein.
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- Preheat the oven to 400 degrees F. Put the sweet potato chunks in a 3-quart casserole dish in an even layer.
- Bring the maple syrup to a gentle boil in a small saucepan over medium-high heat. Boil for 1 minute, then add the broth. Let come to a boil again, then cook for 1 minute more. Turn off the heat and whisk in the butter. Pour the mixture over the sweet potatoes and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Cover the dish with foil and roast until the potatoes are tender, about 30 minutes. Remove the foil and continue to roast until the sauce is reduced to a glaze, 10 to 15 minutes. Add the parsley, horseradish and 1/4 teaspoon salt and stir to coat the potatoes. Serve hot.
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- Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
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