Maple Mustard Roasted Sweet Potatoes And Shallots Recipes

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MAPLE ROASTED SWEET POTATOES



Maple Roasted Sweet Potatoes image

Provided by Claire Robinson

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

4 small sweet potatoes (or 2 large), peeled and cut into 1-inch cubes
1/4 cup grade B maple syrup, divided
1/4 cup extra-virgin olive oil, divided
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
4 large shallots, peeled and thinly sliced
2 tablespoons balsamic vinegar

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



Maple-Roasted Sweet Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 6

2 pounds small sweet potatoes (about 5), peeled and cut lengthwise into 1-inch wedges
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
1 tablespoon pure maple syrup
1/2 teaspoon finely grated lemon zest
Sea salt and freshly grated nutmeg, to taste, for serving

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.

SWEET POTATOES WITH MUSTARD SAUCE



Sweet Potatoes With Mustard Sauce image

Perfumed with fresh thyme sprigs and served with a piquant mustard-sour cream dressing, these baked sweet potatoes hit all the right notes - sweet and velvet fleshed, pleasantly tangy, and herbal. You can stir the sauce together several hours or even the day before, and leftovers will keep in the fridge for up to 3 days. Other herbs - rosemary, tarragon, sage - can fill in for thyme. (To make this recipe vegan, try substituting coconut yogurt or 1/4 cup olive oil for the sour cream.)

Provided by Melissa Clark

Categories     easy, side dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 6

2 pounds sweet potatoes (2 large or 4 small potatoes)
1 small bunch of thyme sprigs
1/3 cup sour cream or Greek yogurt
1 tablespoon whole-grain mustard
1/2 teaspoon chopped thyme leaves
1/2 teaspoon minced garlic

Steps:

  • Heat oven to 425 degrees. Cut potatoes into 1-inch-thick slices. Reassemble slices so they look like intact potatoes. Insert a sprig of thyme between each of the slices. Wrap each potato in 2 layers of foil and place on a pie tin, roasting pan or directly on oven rack (seam side up).
  • Bake potatoes until very tender, 60 to 75 minutes. Meanwhile, combine sour cream, mustard, thyme and garlic in a small bowl. Serve potatoes dolloped with mustard sauce.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 1 gram, Carbohydrate 47 grams, Fat 4 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 175 milligrams, Sugar 10 grams, TransFat 0 grams

ROASTED SWEET POTATOES AND VEGETABLES WITH THYME AND MAPLE SYRUP



Roasted Sweet Potatoes and Vegetables With Thyme and Maple Syrup image

Packed with flavor, these potatoes are a brilliant addition to any feast. Different from the norm, this dish will grace any table.

Provided by Anonymous

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h5m

Yield 4

Number Of Ingredients 7

1 pound sweet potatoes, cut into long, thin rectangles
1 large carrot, cut into long, thin rectangles
1 parsnip, cut into long, thin rectangles
extra-virgin olive oil, or as needed
salt and ground black pepper to taste
4 sprigs fresh thyme
2 tablespoons maple syrup, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Scatter pieces of sweet potato, carrot, and parsnip onto a jelly roll pan; drizzle with olive oil and season with salt and black pepper.
  • Roast in the preheated oven until vegetables are partially soft, about 30 minutes. Scatter thyme sprigs over vegetables and drizzle with maple syrup. Return to oven and bake until vegetables are soft, about 15 more minutes.

Nutrition Facts : Calories 218.5 calories, Carbohydrate 37.7 g, Fat 7 g, Fiber 5.7 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 79.3 mg, Sugar 13.2 g

MAPLE MUSTARD MEATBALLS



Maple Mustard Meatballs image

These easy to make meatballs are baked in a sweet and tangy maple syrup and mustard sauce. Serve over rice, noodles, or mashed potatoes for a stress-free weekday meal. A great option for potlucks too!

Provided by France C

Categories     Meatballs

Time 1h

Yield 4

Number Of Ingredients 15

½ pound ground pork
½ pound ground beef
¼ cup rolled oats
¼ cup milk
1 large egg, lightly beaten
¾ teaspoon salt
½ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 tablespoon olive oil
1 small onion, diced
⅔ cup pure maple syrup
¼ cup prepared yellow mustard
2 tablespoons ketchup
½ teaspoon hot pepper sauce (such as Tabasco®)
¼ teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine ground pork, ground beef, oats, milk, egg, salt, garlic powder, and pepper in a large bowl. Shape into 24 meatballs, about 1 1/2 inches in diameter.
  • Heat oil in a large skillet over medium heat. Cook meatballs until evenly browned, about 8 to 10 minutes. Place meatballs into an 8x8-inch casserole dish and scatter onion over top.
  • Combine maple syrup, mustard, ketchup, hot pepper sauce, and salt for sauce in a medium bowl. Pour over meatballs and toss to coat.
  • Bake in the preheated oven until set and cooked through, about 30 minutes, stirring halfway through.

Nutrition Facts : Calories 563.6 calories, Carbohydrate 44.3 g, Cholesterol 136.8 mg, Fat 33.1 g, Fiber 1.4 g, Protein 22.8 g, SaturatedFat 11.8 g, Sodium 851.2 mg

ROASTED SWEET POTATOES WITH MUSHROOMS AND SHALLOTS



Roasted Sweet Potatoes with Mushrooms and Shallots image

Categories     Mushroom     Side     Roast     Thanksgiving     Low Fat     Sweet Potato/Yam     Fall     Healthy     Shallot     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 10

Nonstick vegetable oil spray
1/4 cup low-salt chicken broth or vegetable broth
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch chunks
10 large shallots, peeled, halved through root end
4 bay leaves
2 tablespoons plus 1 teaspoon chopped fresh marjoram
8 ounces large fresh shiitake mushrooms, stemmed, caps quartered
3 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Whisk chicken or vegetable broth, olive oil, and balsamic vinegar in small bowl. Mix sweet potatoes, shallots, bay leaves, and 1 tablespoon marjoram in large bowl. Pour half of broth mixture over and toss; sprinkle with salt and pepper. Toss mushrooms, 1 tablespoon marjoram, and remaining broth mixture in medium bowl; sprinkle with salt and pepper.
  • Spread sweet potato mixture on baking sheet. Roast until potatoes begin to soften, stirring occasionally, about 30 minutes. Mix in mushrooms. Return to oven; roast until potatoes and mushrooms are tender, stirring occasionally, about 30 minutes longer. Transfer to bowl. Mix in parsley and 1 teaspoon marjoram.

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