MAPLE-SWEET POTATO CASSEROLE
Delight in this rich Maple-Sweet Potato Casserole recipe tonight. The perfect side dish, our Maple-Sweet Potato Casserole can also be made ahead.
Provided by My Food and Family
Categories Recipes
Time 1h24m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Prick potatoes with fork; place in single layer on microwaveable plate. Microwave on HIGH 12 to 14 min. or tender. Cool slightly.
- Peel potatoes. Place potatoes in large bowl. Add butter, milk and syrup; mash to desired consistency. Stir in seasonings.
- Spoon into 1-1/2-qt. casserole sprayed with cooking spray.
- Bake 30 min. or until heated through.
- Top with marshmallows and nuts. Bake 7 to 9 min. or until marshmallows are slightly puffed and golden brown.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
MAPLE MISO SWEET POTATO CASSEROLE
This recipe takes a beloved holiday side dish and gives it a savory twist. -Sara Schwabe, Bloomington, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Place tahini in freezer for 20 minutes. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Meanwhile, make topping by combining flour and sugar; cut in butter and chilled tahini until crumbly. Stir sesame seeds., Drain potatoes; return to pan. Beat until mashed. Add butter, maple syrup, miso paste, rice vinegar, cinnamon and ginger. Transfer to a greased 13x9-in. baking dish. Sprinkle topping over mixture., Bake, covered, 15 minutes. Uncover, bake until topping is golden brown, 15- 20 minutes.
Nutrition Facts : Calories 386 calories, Fat 15g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 383mg sodium, Carbohydrate 60g carbohydrate (32g sugars, Fiber 6g fiber), Protein 5g protein.
MAPLE -BAKED SWEET POTATOES
Two of my favorite flavors, Sweet Potatoes and Maple. The cooking time for the sweet potatoes is shortened by parboiling them and it also helps to keep them moist. Recipe is courtesy of Jacques Pepin
Provided by Judith N.
Categories Yam/Sweet Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. In a large saucepan, cover the sweet potato slices with water and bring to a boil. Reduce heat to moderate and cook until just tender. About 5 minutes. Drain well.
- Arrange potato slices in a large casserole. Season with salt and pepper and then dot with butter pieces. Drizzle potatoes with maple syrup, sprinkle with water and bake for 25 minutes or until tender and lightly browned. If necessary, you can broil the casserole for a minute or two before serving.
3-INGREDIENT SWEET POTATO CASSEROLE WITH MAPLE PECANS
Maple syrup pumps up the flavor of puréed sweet potatoes and provides a sweet glaze for extra-peppery candied pecans in this classic Thanksgiving side.
Provided by Anna Stockwell
Categories 3-Ingredient Recipes Thanksgiving Sweet Potato/Yam Pecan Maple Syrup Dinner Side Wheat/Gluten-Free Vegan Vegetarian Dairy Free
Yield 8-10 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Oil a 3-qt. baking dish. Cook potatoes in a large pot of boiling salted water until very tender, about 12 minutes. Drain; let sit in colander 15 minutes.
- Meanwhile, heat 1/2 cup syrup in a large skillet over medium-high. Add pecans, 3/4 tsp. salt, and 1 tsp. pepper and cook, stirring constantly, until syrup has evaporated and pecans are glazed, about 5 minutes. Transfer to a parchment-lined rimmed baking sheet and let cool.
- Purée potatoes, 1 1/2 cups water, and remaining 3/4 cup syrup, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth. Transfer potato mixture to prepared baking dish.
- Coarsely chop pecans and sprinkle evenly over potato mixture.
- Bake casserole until top is lightly browned, about 40 minutes. Let sit 15 minutes before serving.
- Do Ahead
- Casserole can be assembled, without topping, 2 days ahead; cover and chill. Candied pecans can be made 2 days ahead; store in an airtight container at room temperature.
MAPLE-BAKED SWEET POTATOES WITH CRANBERRIES
Maple-baked sweet potatoes with a berry snap of cranberries.
Provided by Blue Buddha
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place whole sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and allow to cool.
- Meanwhile, heat maple syrup and brown sugar in a small saucepan to boiling. Reduce heat and simmer until reduced by just about half. Add cranberries and return to a boil. Cook until berries are popping open. Add butter and dried thyme; remove from the heat.
- Slice cooled sweet potatoes into 1-inch rounds. Transfer to an 8x12-inch glass baking dish and arrange so potatoes are standing nearly on their sides and stacked like fallen dominoes. Stir hot syrup mixture, then pour it over the sweet potatoes, dispersing the cranberries as evenly as possible.
- Bake in the preheated oven until berries on top begin to caramelize, about 40 minutes. Remove from the oven and let stand for 5 minutes. Garnish each serving with a sprig of thyme.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 67.4 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 8.2 g, Protein 3.5 g, SaturatedFat 2 g, Sodium 71.9 mg, Sugar 37.8 g
MAPLE BACON SWEET POTATO CASSEROLE
A fabulous, Paleo/Primal friendly spin on the traditional sweet potato casserole. A great way to get some extra carbs!
Provided by Sass Smith
Categories Dessert
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375. Combine all casserole ingredients and spread into an 8x8 or 9x9 casserole dish.
- Combine topping ingredients and sprinkle evenly across the top of the casserole filling.
- Bake at 375 for 30-45 minutes.
Nutrition Facts : Calories 544.9, Fat 39.3, SaturatedFat 14.4, Cholesterol 109.4, Sodium 826.4, Carbohydrate 41.3, Fiber 5.8, Sugar 18.9, Protein 6.8
ROASTED SWEET POTATOES WITH SWEET MISO-SCALLION BUTTER
Sweet potatoes are roasted in the oven, then smeared with a sweet and savory miso butter.
Provided by Diana71
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and spray with cooking spray.
- Brush cut sides of sweet potatoes with olive oil. Lay cut side-down onto the baking sheet. Brush skins with olive oil.
- Roast in the preheated oven until cooked through, about 35 minutes.
- Meanwhile, prepare miso-scallion butter. Warm coconut oil in a small saucepan over medium heat. Add onion and ginger and cook for 3 to 4 minutes. Remove from heat and add miso, pressing miso against the saucepan with the back of a spoon to soften. Add soy sauce, brown sugar, and scallion.
- Heat over low, stirring constantly, until sugar is completely melted and mixture is warmed through, about 3 minutes. Do not boil.
- Remove sweet potatoes from the oven and flip over. Cut a slit into the sweet potato flesh and spoon miso butter over the top.
Nutrition Facts : Calories 244.8 calories, Carbohydrate 38.5 g, Fat 9.5 g, Fiber 4.6 g, Protein 3 g, SaturatedFat 6.2 g, Sodium 424.2 mg, Sugar 13.9 g
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