Caramelized Sweet Potato Crowns Recipes

CARMELIZED ROASTED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• In a large bowl add sweet potatoes, 4 tablespoons of maple syrup, 4 tablespoons of the olive oil, 2 1/2 teaspoons salt and 1 1/2 teaspoons black pepper. Mix to evenly coat the potatoes. Set aside.
• In a large skillet over low heat, add 3-4 tablespoons olive oil until heated. Add the sliced onions. Saute, stirring every so often for 20 minutes or until they caramelize. (NOTE: it is very important to saute the onions over low heat, to avoid them from burning). Once they are caramelized, add the remaining 3 to 4 tablespoons maple syrup and the balsamic vinegar. Stir to mix flavors. Season with salt and pepper to taste. Continue sauteing until onions are dark golden brown and fully caramelized, about 5-10 minutes more. Add water, 1 tablespoon at a time, if pan becomes dry. (Refer to Tidbit below).
• Arrange sweet potatoes on a sheet tray. Roast for about 25 to 30 minutes. Mid-way through cooking, lift and turn-over potatoes to brown evenly. Dot caramelized onions over the roasted sweet potato cubes. With a spatula, lift and turn-over potatoes again to evenly distribute onion mixture. Roast for an additional 5 - 8 minutes until potatoes are cooked through and slightly browned. Taste for seasoning.
• Transfer to serving tray and enjoy!
• Tidbit: Note that onions will cook down alot; decreasing the volume. Depending on the power of your stove top and the amount of onions you have in the pan, it may take a longer time for onions to be fully carmelized. They should be dark (not burned) and cooked way down.
• Another tidbit: If not using freshly ground pepper in this recipe, it makes a big enough difference. The store prepared ground doesn't have as much depth.

CARAMELIZED SWEET POTATO CROWNS

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, combine oil and salt; mix well. Add sweet potato slices and toss until evenly coated. Place on a rimmed baking sheet.
• Bake 25 to 30 minutes or until fork-tender.
• Meanwhile, in a small bowl, mix together brown sugar, pecans, cinnamon, and butter until crumbly. Sprinkle on top of each potato and return to oven; cook 8 to 10 minutes or until sugar is melted and nuts start to toast up. Serve immediately.

CARAMELIZED SWEET POTATOES

Steps:

• Heat oil in a large skillet over medium heat. Add sweet potatoes; cook, turning occasionally, 3 minutes. Add garlic; cook, stirring constantly, 1 minute. Add wine and stock; simmer, stirring occasionally, until almost all liquid has evaporated, about 20 minutes. Add brown sugar and salt; cook, carefully turning potatoes to brown both sides, about 20 minutes. Transfer caramelized sweet potatoes to a plate. Let cool slightly.

MAPLE GLAZED SWEET POTATOES WITH BACON AND CARAMELIZED ONIONS

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.

CARAMELIZED SWEET POTATO CASSEROLE

Steps:

• Boil sweet potatos for 15 mins, let it sit for 15 mins, boil another 15 mins, let it sit another 15-30 minutes.
• Mash potatoes.
• Preheat oven to 350 degrees F.
• Combine crust mixture brown sugar, flour, nuts and butter in mixing bowl. Set aside.
• Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix well. Pour mixture into greased baking dish.
• Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
• Bake for 30 minutes. Allow to set at least about 15-30 minutes before serving for the crust to harden.

CARAMELIZED SWEET POTATO WEDGES

Steps:

• In a large saute pan over medium-high heat, melt butter. Add potato wedges to the pan, and stir until coated with butter. Add 1 cup water and the orange juice; cover, and cook until potatoes are fork-tender, about 5 minutes.
• Remove cover, reduce heat to medium, and continue cooking, tossing occasionally, until most of the liquid has evaporated, 3 to 4 minutes more.
• Combine sugars, and sprinkle over potatoes; toss until coated. Continue cooking until the sugar starts to caramelize and potatoes have a brown glaze, 5 to 6 minutes, tossing occasionally to prevent potatoes from burning. When caramelized sugar bubbles and browns around the edges, remove potatoes from pan. Season with salt and pepper, garnish with orange zest, and serve immediately.

CARAMEL SWEET POTATOES

Steps:

• Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Drain and transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 15 minutes. , Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; pour over sweet potatoes. Bake 10-15 minutes longer or until glazed, basting frequently.

BAKED SWEET POTATOES WITH CARAMELIZED ONIONS AND SHAVED PARMESAN

Steps:

• Preheat the oven to 450°F. Place the potatoes on a baking sheet; bake until tender, about 45 minutes. Meanwhile, melt the butter in a large nonstick skillet over medium-low heat. Add the onions; cook until soft, about 15 minutes. Sprinkle with the sugar, salt, and pepper; toss to coat. Continue to cook, stirring occasionally, until the onions are very soft and caramelized, about 1 hour more, adding water 1 tablespoon at a time if the pan dries. Stir in the vinegar. Set aside; keep warm.
• When the potatoes are tender, split them open, and top with the caramelized onions and shaved Parmesan. Serve warm.