SWEET POTATO GRATIN WITH CARMELIZED ONION AND PARMESAN CHEESE
[DRAFT]
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Oil a 8" x 8" baking dish. In a skillet, heat butter and add onions and garlic on low heat and cook for 15 minutes. Place 1 layer of sliced potatoes overlapping slightly, 1 layer of onions, drizzle cream and sprinkle with parsley, and 1/4 cup of parmesan. Continue to make layers until the dish is filled. Sprinkle remaining parmesan to top layer. Cover with foil and bake for 40 minutes and then uncover and continue baking for another 25 minutes until potatoes are tender and top is brown. Let it rest for 15 minutes. Additional Notes: Substitute parmesan with goat cheese.
CARAMELIZED ONION SWEET POTATO SALAD
Steps:
- Heat oil in a heavy skillet over medium heat. Cook onions slowly until golden brown. Add mustard and vinegar and cook another 2 minutes. Remove from heat and add honey, orange zest and thyme, stir to combine. Let cool.
- Preheat grill, Brush the potato slices on both sides with the vegetable oil and season with salt and pepper. Grill the potatoes on each side for 3 to 4 minutes or until just cooked through. Place potatoes in a bowl and fold in onion mixture.
SWEET POTATOES WITH CARAMELIZED ONIONS
Baked sweet potatoes are topped with slow cooked caramelized onions and red bell peppers. Serve with a dollop of sour cream or plain yogurt. Use large sweet potatoes for a delicious meatless main dish.
Provided by elsaw
Categories Side Dish Vegetables Sweet Potatoes
Time 1h15m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Scrub and dry the sweet potatoes, then prick several times with a fork and place onto a baking sheet. Bake in the preheated oven until the sweet potatoes are easily pierced with a fork, 50 minutes to 1 hour.
- Heat the oil in a large skillet over medium heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 20 to 30 minutes more.
- Split open the baked sweet potatoes and top with the onion mixture, salt, pepper, and a dollop of sour cream.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 42.4 g, Cholesterol 5 mg, Fat 7.2 g, Fiber 7.2 g, Protein 5.8 g, SaturatedFat 1 g, Sodium 128.2 mg, Sugar 15.5 g
CARAMELIZED SWEET POTATOES
DH and I eat a lot of sweet potatoes-usually baked- so this is special treat for us and can easily be split for only the two of us. It is faster this way than baked and I always have the ingredients on hand. It originally came from Better Homes and Gardens. I have reduced the sugar after Kumquat's kind review.
Provided by WiGal
Categories Yam/Sweet Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet cook onions in margarine over medium high heat for 3-4 minutes, or until onions are nearly tender, stir frequently.
- Stir in sweet potatoes and water.
- Cover and cook over medium heat for 12 to 15 minutes or until sweet potatoes are NEARLY tender, stirring occasionally. Notice that in last step you are cooking a bit longer.
- Uncover skillet; add brown sugar and rosemary.
- Cook over medium low heat for 4-5 minutes or until onions and sweet potatoes are glazed, stirring gently occasionally.
CARMELIZED ROASTED SWEET POTATOES
I make these roasted potatoes often, especially in autumn and winter. They're so yummy that you will forget how good they are for you. They pair well with ham, turkey or chicken. I sometimes even make these just especially for lunch.
Provided by ForeverMama
Categories Yam/Sweet Potato
Time 45m
Yield 7-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl add sweet potatoes, 4 tablespoons of maple syrup, 4 tablespoons of the olive oil, 2 1/2 teaspoons salt and 1 1/2 teaspoons black pepper. Mix to evenly coat the potatoes. Set aside.
- In a large skillet over low heat, add 3-4 tablespoons olive oil until heated. Add the sliced onions. Saute, stirring every so often for 20 minutes or until they caramelize. (NOTE: it is very important to saute the onions over low heat, to avoid them from burning). Once they are caramelized, add the remaining 3 to 4 tablespoons maple syrup and the balsamic vinegar. Stir to mix flavors. Season with salt and pepper to taste. Continue sauteing until onions are dark golden brown and fully caramelized, about 5-10 minutes more. Add water, 1 tablespoon at a time, if pan becomes dry. (Refer to Tidbit below).
- Arrange sweet potatoes on a sheet tray. Roast for about 25 to 30 minutes. Mid-way through cooking, lift and turn-over potatoes to brown evenly. Dot caramelized onions over the roasted sweet potato cubes. With a spatula, lift and turn-over potatoes again to evenly distribute onion mixture. Roast for an additional 5 - 8 minutes until potatoes are cooked through and slightly browned. Taste for seasoning.
- Transfer to serving tray and enjoy!
- Tidbit: Note that onions will cook down alot; decreasing the volume. Depending on the power of your stove top and the amount of onions you have in the pan, it may take a longer time for onions to be fully carmelized. They should be dark (not burned) and cooked way down.
- Another tidbit: If not using freshly ground pepper in this recipe, it makes a big enough difference. The store prepared ground doesn't have as much depth.
CARAMELIZED POTATOES
Categories Potato Side Christmas Vegetarian Boil Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Cover potatoes with salted cold water by 1 inch in a 3-quart heavy saucepan and bring to a simmer. Simmer, uncovered, until just tender, about 15 minutes. Drain potatoes in a colander and cool slightly. When potatoes are just cool enough to handle (but are still very warm), peel and cut into 1/2-inch-wide wedges.
- Cook sugar in a 12-inch heavy skillet, undisturbed, over moderate heat until it begins to melt. Continue to cook, stirring occasionally, until sugar melts into a golden caramel. Add butter and salt, stirring until butter is melted. Add potato wedges, stirring gently with a wooden spoon or heatproof rubber spatula from bottom of skillet to coat potatoes with caramel (caramel will seize and form small clumps), and cook, uncovered, stirring occasionally, until potatoes are heated through and any clumps of caramel have melted to coat potatoes evenly, 10 to 12 minutes.
BAKED SWEET POTATOES WITH CARAMELIZED ONIONS AND SHAVED PARMESAN
Onions, caramelized with butter, sugar, and balsamic vinegar, are served over abaked sweet potato, rich in beta-carotene. The bite of a Parmesan-cheese toppingbalances the vegetables' sweetness.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Place potatoes on a baking sheet; bake until tender, about 45 minutes. Meanwhile, melt butter in a large nonstick skillet over medium-low heat. Add onions; cook until soft, about 15 minutes. Sprinkle with sugar, salt, and pepper; toss to coat. Continue to cook, stirring occasionally, until onions are very soft and caramelized, about 1 hour more, adding water a tablespoon at a time if pan dries. Stir in vinegar. Set aside; keep warm.
- When the potatoes are tender, split open, and top with caramelized onions and shaved Parmesan. Serve warm.
Nutrition Facts : Calories 293 g, Cholesterol 13 g, Fat 5 g, Fiber 3 g, Protein 7 g, Sodium 124 g
SWEET POTATOES WITH CARAMELIZED ONION
I fail to remember where this recipe first appeared but chances are it was from Canadian Living magazine. This simple dish is much richer than you would expect and pairs well with grilled meats especially lamb and pork. Since sweet potatoes are very moist, adjust the amount of sour cream or milk to your taste. I do recall that the original recipe recommended placing the sweet potatoes and onion mixture in a food processor until blended. I found this method too gluey and altered it as stated.
Provided by Highland Lass
Categories Yam/Sweet Potato
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400º.
- Heat olive oil in frying pan at medium heat and add onion. Sauté until rings separate. Reduce heat to medium low and continue cooking uncovered, until onions are soft and caramelized at least 30 minutes or more, stirring occasionally.
- Meanwhile, prick whole potatoes with skins on and bake in roasting pan for 40 minutes or until soft. When cool enough to handle peel skins from potatoes and set aside.
- When onions are soft add thyme, salt and pepper to taste and mix well. At this point you can either place the onions in a food processor and pulse until they are slightly chunky or chop with a sharp knife.
- Heat a medium sized pot and add butter. Add the sweet potatoes and mash with a fork or potato masher. Add the sour cream or milk a little at a time then add the onion mixture. Blend with a wooden spoon until fully incorporated and adjust S & P to taste.
CARAMELIZED SWEET POTATOES
Like other caramelized vegetables, sweet potatoes should be cut into thick slices to keep them from getting too soft.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes about 3 dozen slices
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium heat. Add sweet potatoes; cook, turning occasionally, 3 minutes. Add garlic; cook, stirring constantly, 1 minute. Add wine and stock; simmer, stirring occasionally, until almost all liquid has evaporated, about 20 minutes. Add brown sugar and salt; cook, carefully turning potatoes to brown both sides, about 20 minutes. Transfer caramelized sweet potatoes to a plate. Let cool slightly.
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- Preheat the oven to 350°. Put the sweet potatoes on a baking sheet and roast for 40 minutes, or until tender.
- Meanwhile, heat the olive oil in a medium skillet. Add the red onion, cover and cook over low heat, stirring a few times, until caramelized, about 15 minutes. Remove from the heat and stir in the vinegar; season with salt and pepper.
- Split the sweet potatoes, leaving them attached at the bottom. Season the insides with salt and pepper. Spoon 1 tablespoon of the garlicky yogurt into each potato, then fill with the caramelized onion. Serve, or gently close the sweet potatoes and wrap them in foil for packing.
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- Preheat the oven to 350°. Put the sweet potatoes on a baking sheet and roast for 40 minutes, or until tender.
- Meanwhile, heat the olive oil in a medium skillet. Add the red onion, cover and cook over low heat, stirring a few times, until caramelized, about 15 minutes. Remove from the heat and stir in the vinegar; season with salt and pepper.
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