Maple Glazed Sweet Potatoes And Apples Recipes

Steps:

• Heat oven to 350. Let the kids coat a 9x13-inch baking pan with 1 tablespoon of the butter; set aside.
• In a small pan, melt remaining butter over medium-low heat. Whisk in flour until well blended and cooked, about 1 minute. Add maple syrup, salt and brown sugar. Simmer, whisking frequently, until the sugar dissolves and sauce thickens, about 4 minutes. Remove sauce from heat.
• Help kids arrange a row of sweet potato and apple slices, alternating and overlapping them, in the prepared pan. They can continue to make rows until the pan is full. Pour the sauce evenly over potatoes and apples. Cover pan tightly with foil and bake 40 minutes.
• Raise oven temperature to 450. Remove foil from pan and use a spoon to baste the juices over the top. Bake an additional 30 minutes, or until potatoes are tender and nicely browned, basting juices over the top every 10 minutes. Serve immediately or keep warm in a 200 oven up to 30 minutes.

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.

Steps:

• Heat oven to 400°F. Place sweet potatoes on cookie sheet; prick with fork. Roast 1 hour or until almost tender. Let stand 45 minutes or until cool. Peel; cut into 1/3-inch-thick slices.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, toss apples and lemon juice. Arrange potatoes and apples alternately in baking dish. Pour remaining lemon juice in bowl over potatoes and apples.
• In 2-quart saucepan, stir together brown sugar, honey, butter, bourbon, cinnamon, ginger and salt. Heat to boiling over medium heat, stirring occasionally; boil 2 minutes or until slightly thickened. Pour glaze over potatoes and apples.
• Roast uncovered 30 minutes. Spoon glaze from bottom of dish over potatoes and apples. Sprinkle with pecans. Roast 14 to 15 minutes longer or until apples are browned. Spoon glaze over top before serving.

Steps:

• Cut sweet potatoes and apples into 1/4-in. slices. Layer in a greased 13-in. x 9-in. baking dish. In a saucepan, bring syrup, cider, butter and salt to a boil. Pour over potatoes and apples. Cover and bake at 350° for 1 hour. Uncover and bake 10-15 minutes more or until tender.

Steps:

• Cut sweet potatoes and apples into 1/4-in. slices. Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil; reduce heat. Cover and simmer for 3-4 minutes or until crisp-tender; drain. Place in a greased 13x9-in. baking dish; set aside. , In a large skillet, saute apples in 2 tablespoons syrup and 2 tablespoons butter for 4-5 minutes or until crisp-tender. Layer over sweet potatoes; sprinkle with pecans. , In a small bowl, combine the cornstarch, orange zest, cinnamon, salt and nutmeg. Melt remaining butter; whisk in orange juice and remaining syrup. Stir into cornstarch mixture until well blended. Pour over pecans. , In a small bowl, combine brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in pecans. Sprinkle over the casserole. Cover and bake at 375° for 45 minutes. Uncover; bake 15-20 minutes longer or until bubbly.

Steps:

• Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or just until tender. , Drain sweet potatoes and cool slightly. Peel and cut into 1/4-in. slices. In a greased 13-in. x 9-in. baking dish, layer half of the apples and sweet potatoes. Repeat layers., In a small saucepan, combine the sugar, cornstarch, water and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, cinnamon and salt. Pour over sweet potatoes and apples., Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until apples are tender.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Toss the sweet potato chunks, olive oil, salt, and black pepper in a large bowl, and spread the sweet potatoes out onto a large rimmed baking sheet.
• Roast in the preheated oven until browned and tender, about 40 minutes; stir after the first 20 minutes.
• Cook the bacon until crisp and brown in a large skillet over medium heat, about 10 minutes; transfer bacon to a bowl, but leave the grease in the skillet. Cook the onions in the bacon grease until browned, about 10 minutes, stirring frequently. Reduce heat to low, and cook the onions until very soft, brown, and sweet, another 10 to 15 minutes. Stir often. Mix the onions with the bacon in the bowl, and set aside.
• Pour the maple syrup into the hot skillet with the thyme, and bring to a rolling boil. Boil the syrup until reduced by half, 3 to 4 minutes. Place the roasted sweet potatoes and onion-bacon mixture into the skillet, and stir to coat the vegetables with maple glaze. Transfer to a serving dish.

Steps:

• Preheat oven to 350°F.
• Pat pork dry and season generously with salt and pepper.
• Sprinkle center of a flameproof roasting pan with 1/2 tablespoon flour.
• Set pork on flour in pan and roast in middle of oven 40 minutes.
• Brush pork with some maple syrup and roast, brushing with maple syrup every 10 minutes, until a thermometer inserted 2 inches into center of meat registers 155°F, 20 to 25 minutes more.
• While pork is roasting, peel potatoes and cut into 1 1/2-inch pieces.
• In a kettle cover potatoes with salted cold water by 2 inches and simmer until tender, about 15 minutes.
• Drain potatoes in a colander set over a large bowl and reserve 3 cups cooking water.
• Return potatoes to kettle and mash with a potato masher, or purée in a food processor.
• Season potatoes with salt and pepper and keep warm.
• Transfer pork to a platter and let stand, loosely covered with foil, 10 minutes.
• While pork is standing, skim fat from pan juices.
• In a small bowl make a beurre manié by kneading together butter and remaining 4 tablespoons flour until smooth.
• Add 1 cup reserved cooking water to roasting pan and deglaze over moderately high heat, stirring and scraping up brown bits.
• Add remaining 2 cups cooking water and any juices that have accumulated on platter and bring mixture to a boil.
• Whisk in beurre manié and simmer sauce, whisking, until thickened to desired consistency, about 2 minutes.
• Pour sauce through a fine sieve into a sauceboat.
• Slice pork and serve with sweet potatoes and sauce.
• Serves 6 to 8.

Steps:

• Cut sweet potatoes into 1/4 to 1/2 inch thick slices and place slices in the crock pot.
• Whisk together the brown sugar, maple syrup and apple cider, pour over potatoes and stir to coat.
• Cover and cook on low 7 to 9 hours.
• Season with salt and pepper to taste just before serving.
• NOTE: Stir a few times during cooking, if possible, to keep the slices coated.

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.