Maple Glazed Sweet Potatoes Food

MAPLE-GLAZED SWEET POTATOES

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.

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.

GLAZED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon butter.
• Cut each of the yams into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve. Mix in syrup and cook until smooth. Pour the glaze over the yams and sprinkle with nutmeg.
• Cover the baking dish with foil and bake for about 45 minutes or until the yams are tender when pierced with a fork but they still hold their shape.

MAPLE GLAZED CHICKEN WITH SWEET POTATOES

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.

MAPLE-GLAZED SWEET POTATO WEDGES WITH BACON

Steps:

• Heat the oven to 425 degrees, and line a baking sheet with parchment paper. Cut each sweet potato in half lengthwise, then slice each half into 3 or 4 wedges, 1- to 1 1/2-inches thick.
• In a large bowl, toss the sweet potatoes with the oil and salt. Spread onto the baking sheet in a single layer, leaving a little space between the pieces. (Use two baking sheets if you need to).
• Bake for 20 minutes, then drizzle with the maple syrup, toss, and return to the oven for another 15 to 20 minutes, until the wedges are deeply brown on both sides.
• Once you've tossed the potatoes, place the bacon on an unlined sheet pan. Bake for 13 to 15 minutes, until crisp and cooked through. Place on a paper towel to drain (pour fat from the sheet pan into a jar and store in your refrigerator to use later, or discard), then chop into 1/2-inch pieces and toss with sweet potato wedges and the remaining teaspoon maple syrup. Garnish with flaky salt and serve immediately.

GLAZED SWEET POTATOES

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.

SOY MAPLE GLAZED CHICKEN AND SWEET POTATOES (SLOW COOKER)

Steps:

• Use kitchen shears to cut off and remove the big pieces of skin from the chicken (it helps reduce the amount of fat rendered into the sauce). No need to do a perfect job here.
• Place chicken in the bottom of the slow cooker. Layer sweet potato wedges on top.
• Whisk together the chicken broth, syrup, soy sauce, sriracha, and salt. Pour over top of the sweet potatoes and chicken. Cook on low for 5 to 6 hours, or high for 3 to 4 hours, until the chicken is tender and almost falling off the bone.
• Preheat the oven broiler to high. Remove and run the cooking liquid (from the bottom of the slow cooker) through a fine-mesh strainer, you should have about 2 cups. Skim the fat off the top and discard, if desired.
• Heat the butter or olive oil in a small pot or saucepan over medium heat. Whisk in the flour and cook while stirring to help break up any clumps until it browns, but does not burn, 2 to 3 minutes. Whisk in the cooking liquid and lightly boil over medium-low heat, while stirring occasionally, until it reduces by half into a glaze, 5 to 10 minutes.
• Meanwhile, line a baking sheet with foil and use a slotted spoon or spatula to carefully transfer the chicken and sweet potatoes in one layer (without letting the pieces break apart).
• Pour/brush the thickened cooking liquid on top of the chicken and potatoes and place under the broiler until bubbly and dark brown, 6 to 8 minutes, and serve immediately.

MAPLE-ROASTED SWEET POTATOES

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.

MAPLE-GLAZED SWEET POTATOES

Steps:

• 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. (Can be prepared 2 hours ahead. Let stand uncovered at room temperature.)
• Drizzle maple syrup over sweet potatoes and toss to coat. Roast until sweet potatoes are tender and syrup is reduced to glaze and coats sweet potatoes, about 20 minutes. Remove from oven; scatter butter cubes over sweet potatoes and let stand until melted. Season to taste with salt and generous amount of cracked pepper.

MAPLE GLAZED SWEET POTATOES

Steps:

• Peel sweet potatoes, quarter lengthwise, then cut crosswise into 1/8 inch thin slices.
• In a large skillet, melt butter over medium heat.
• Add potatoes.
• Season with salt and pepper.
• Toss for about 1 minute to thoroughly coat potatoes.
• Lower heat, cover pan and cook until the potatoes are just tender when pierced (about 10 minutes). Toss potatoes occasionally to prevent sticking.
• Add syrup. Increase heat to medium and cook uncovered for 5-10 minutes, tossing occasionally, until potatoes are evenly glazed.

MAPLE GLAZED SWEET POTATOES AND APPLES

Steps:

• Preheat oven to 375°F.
• In a 13x9x2 inch glass baking dish, alternate potato and apple slices in rows, packing tightly.
• Combine remaining ingredients in heavy medium saucepan and bring to a boil over high heat. Pour hot syrup over potatoes and apples. Cover dish tightly with foil and bake 1 hour. Uncover casserole. (Can be prepared 3 hours ahead to this point. Let stand at room temperature, basting occasionally with pan juices.) Reduce oven temperature to 350°F Bake until potatoes and apples are very tender and syrup is reduced to a thick glaze, basting occasionally, about 45 minutes. Let stand 10 minutes before serving.

MAPLE GLAZED SWEET POTATOES

Steps:

• Place sweet potatoes in a large saucepan with water to cover them. Bring the water to a boil, reduce heat, cover and let simmer 25 to 30 minutes until tender.
• Preheat oven to 350 degrees F (175 degrees C). Use non-aerosol non stick spray to grease a 8x8 inch baking pan.
• When the sweet potatoes are cool, peel and cut them into large chunks. Arrange them in the prepared dish.
• In a small saucepan, melt butter, syrup, sugar and coconut together over a low heat. Cook for 3 to 5 minutes, stirring constantly. Sprinkle mixture over sweet potatoes. Top mixture with pecans.
• Bake 5 to 7 minutes, until top is lightly browned.