Gluten Free Caramelized Onion And Sweet Potato Skillet Food

CARAMELIZED ONION AND SWEET POTATO SKILLET

Steps:

• Heat oil in 10-inch skillet over medium heat. Cook sweet potatoes and onion in oil about 5 minutes, stirring occasionally, until light brown; reduce heat to low. Cover and cook 10 to 12 minutes, stirring occasionally, until potatoes are tender.
• Stir in brown sugar and jerk seasoning. Cook uncovered about 3 minutes, stirring occasionally, until glazed. Sprinkle with parsley.

SWEET POTATO, BLACK BEAN AND CARAMELIZED ONION BURRITOS

Steps:

• Preheat oven to 350 degrees.
• Coat large skillet with nonstick cooking spray and heat over medium high heat.
• Add onion and sugar; sauté 5 minutes or until tender, stirring.
• Reduce heat to medium and continue cooking for 10 to 15 minutes or until onion is caramelized or deep golden brown.
• Remove from heat and stir in sweet potatoes, cumin and black beans, mixing gently.
• Spoon mixture evenly down center of each tortilla.
• Roll up tortillas jelly roll style and place rolls seam side down in an oblong casserole dish coated with nonstick cooking spray.
• Drizzle melted margarine over burritos.
• Cover and bake 10 to 15 minutes or until well heated and crispy on outside.

RED AND SWEET POTATO SWIRL WITH CARAMELIZED ONIONS

Steps:

• CARAMELIZE THE ONIONS: Melt 1 tbsp butter in large skillet over med-high heat. Add onions and sugar and cook, stirring often, 25 minutes till onions are a golden brown and caramelized. Remove from heat, set aside.
• BOIL POTATOES SEPARATELY: Meanwhile, while onions are caramelizing, place potatoes in two pots large enough for water to cover potatoes. Add the garlic cloves to the pot with the red potatoes. Bring both pots to a boil, reduce to med heat and cook until tender, about 20 minutes, then drain in colanders.
• PREP RED POTATOES: Beat red potatoes and garlic with electric mixer till mashed. Add 1/2 cup milk, sour cream and 2 tbsp butter. Continue beating till smooth. Season with salt and pepper to taste.
• PREP SWEET POTATOES: Beat sweet potatoes until mashed. Add remaining 3/4 cup milk and 2 tbsp butter, the brown sugar and vanilla. Beat till smooth, season with salt to taste.
• ASSEMBLE: Preheat oven to 350°F Lightly grease a 3-quart baking dish. Place the red mashed potatoes in the bottom. Spread sweet potato mixture over red potato mixture. Swirl by cutting through mixture gently with the flat side of a knife. Top with the onion mixture. Cover and bake for 30 minutes. Sprinkle with bacon crumbs and serve.

CARAMELIZED ONION AND SWEET POTATO TART

Steps:

• Make Pastry: combine flour, butter, shortening and salt and lightly mix until it resembles breadcrumbs. Blend in enough water to form a dough. Wrap in clingfilm and refrigerate for at least 30 minutes.
• To make Tart: Pare yukon gold potatoes, slice 1/4 inch thick and put in cold water.
• Pare and slice sweet potatoes and stand in cold water. do the same with the parsnips.
• Steam potatoes, parsnips and sweet potatoes until al dente. Set aside.
• Heat oil and saute onions until caramelized and golden brown in color. Add Herbes de Provence and garlic and saute for 3 more minutes. Set aside.
• Mix manchego, gruyere and cream together in bowl and set aside.
• Preheat oven to 350°F.
• Roll out pastry and press into bottom and sides of a 9 inch springform pan.
• Layer potatoes, sweet potatoes and parsnips in tart and sprinkle onions and cream/cheese. Repeat until all ingredients are used.
• For maximum appearance make sure to finish the top layer with sweet potatoes, then caramelized onion.
• Bake 45 minutes in preheated oven.
• Remove from oven and allow to sit for 20 minutes.

WARM CARAMELIZED ONION AND SWEET POTATO SALAD

Steps:

• Heat oil in a heavy skillet over medium heat.
• Cook onions slowly until golden brown, about 20 minutes, stirring as needed.
• Add mustard and vinegar and cook another 2 minutes.
• Remove from heat and add honey, orange zest and thyme, stir to combine.
• Remove from heat.
• Preheat grill pan, grill or skillet.
• Brush the potato slices on both sides with the vegetable oil and season with salt and pepper.
• Grill the potatoes on each side for 4 to 10 minutes or until cooked through and no longer crunchy (time depends on cooking method).
• Place potatoes in a bowl and fold in the caramelized onion mixture.
• Serve immediately.