MAPLE-ROASTED SWEET POTATOES
In this easy vegetable side dish recipe, sweet potatoes are tossed with maple syrup, butter and lemon juice and are roasted until tender and golden brown. The delicious glaze that forms on these maple-roasted sweet potatoes transform this ultra-simple dish into something sublime.
Provided by Kathy Farrell-Kingsley
Categories Diabetic Christmas Side Dish Recipes
Time 1h10m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- 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.
- Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 18 g, Cholesterol 5.1 mg, Fat 2 g, Fiber 1.9 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 118.9 mg, Sugar 9.1 g
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.
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.
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 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 AND VEGETABLES WITH THYME AND MAPLE SYRUP
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
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-WHIPPED SWEET POTATOES
Often the most favorite holiday side dishes are the simplest. This recipe combines roasted sweet potatoes with butter and maple syrup in the food processor with very little effort.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Prick sweet potatoes all over with a fork. Place on a rimmed baking sheet. Bake until very tender when pierced with a knife, 1 hour. When cool enough to handle, halve sweet potatoes. With a spoon, scoop out flesh (discard skins); transfer to a food processor. Add butter and syrup; process until smooth. Season with salt and pepper. Serve warm.
Nutrition Facts : Calories 271 g, Fat 5 g, Fiber 6 g, Protein 3 g
MAPLE- ROASTED SWEET POTATOES
I found this recipe in the November/ December Eating Well magazine. It is low in fat, low in carbs and full of Vitamin A.
Provided by Chef Catherine Hofs
Categories Low Protein
Time 1h10m
Yield 1/2 cup servings, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- 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 a small bowl. Pour the mixture over the sweet potatoes; toss to coat.
- Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to turn brown, 45 to 50 minutes more.
Nutrition Facts : Calories 122, Fat 2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 163.4, Carbohydrate 25.1, Fiber 2.8, Sugar 9.3, Protein 1.5
ROASTED WHOLE SWEET POTATOES WITH MAPLE GINGER TOPPING
Adapted from Southern Living magazine. I used to eat a version of these at a steakhouse in Louisiana and was happy to find a recipe that comes very close. I added my own additions to the recipe to make it come closer to what the restaurant served. You may use light sour cream, reduced sodium salt,reduced calorie margarine, and sugar free maple syrup if necessary - I have made these both ways with success. Elegant enough to serve to dinner guests, and recipe doubles easily.
Provided by HeatherFeather
Categories Yam/Sweet Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Poke each potato several times with a fork to pierce the skin.
- Set onto a foil lined baking sheet.
- Bake in a preheated oven at 375 F for 1 hour or until potatoes are very tender.
- Meanwhile, mix together the sour cream, syrup, salt,& cinnamon.
- When potatoes are ready, slice them open, fluff the middles with a fork a bit, and top with a pat of butter (about 1 tsp or so each), a dollop of the topping, a sprinkling of the nuts, and if desired, a light sprinkling of brown sugar (or just dust with a litle extra cinnamon or cinnamon sugar).
Nutrition Facts : Calories 297.8, Fat 14.8, SaturatedFat 6.6, Cholesterol 22.7, Sodium 261.8, Carbohydrate 39.6, Fiber 4.6, Sugar 16.1, Protein 3.6
MAPLE ROASTED SWEET POTATOES & CARROTS
Freshly chopped rosemary and maple syrup give these crowd-pleasing roasted sweet potatoes and carrots their rich, complex flavor.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 10 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Add MIRACLE WHIP to combined vegetables in large bowl; mix lightly. Spread onto rimmed baking sheet sprayed with cooking spray.
- Bake 30 min., stirring after 15 min. Meanwhile, mix vinaigrette, syrup and rosemary until blended.
- Drizzle dressing mixture over vegetables; stir to evenly coat. Bake 25 to 30 min. or until vegetables are tender, stirring after 15 min.
- Spoon vegetable mixture into large bowl. Add cranberries; mix lightly. Sprinkle with nuts.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g
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SWEET POTATOES WITH MAPLE-HORSERADISH BUTTER RECIPE
From foodnetwork.com
4/5 (7)Category Side-DishAuthor Food Network KitchenDifficulty Easy
- 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.
MAPLE ROASTED SWEET POTATOES - TWO PEAS & THEIR POD
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- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or foil. Grease with nonstick cooking spray.
- Place the sweet potatoes on the prepared baking sheet. Drizzle with olive oil and toss until well coated. Make sure the sweet potatoes are in a single layer, not touching. Sprinkle with salt.
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