SWEET POTATO PUREE WITH MAPLE
Here is another version of one of my favorites, great on the Thanksgiving table or at any holiday. From Real Simple Magazine November 2005.
Provided by JackieOhNo
Categories Yam/Sweet Potato
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees.
- Pierce the sweet potatoes several times with a fork and place on a foil-lined baking sheet. Bake until softened, 1-1/2 hours, depending on size; let cool.
- Slice each sweet potato in half lengthwise. Scoop the flesh into a saucepan and discard the skins. Add the maple syrup (to taste), butter and sour cream. Using a wooden spoon or potato masher, mix until smooth. Season with the salt and nutmeg.
- Place over medium heat, stirring occasionally, until warmed through, about 5 minutes.
Nutrition Facts : Calories 389.1, Fat 13, SaturatedFat 7.9, Cholesterol 34, Sodium 326.6, Carbohydrate 64.6, Fiber 8.5, Sugar 18.8, Protein 5.1
MAPLE SWEET POTATO PUREE WITH CARAMELIZED ONIONS
Steps:
- Preheat oven to 375 degrees F.
- Place sweet potatoes, 1/4 cup of the maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper in a large mixing bowl. Toss to evenly coat and place on sheet tray. Roast in the preheated oven for 35 to 40 minutes or until sweet potatoes are soft. Be sure to check on them after 15 minutes and stir, if needed.
- Meanwhile, in a medium saucepan over medium-high heat, melt butter and add remaining 2 tablespoons of olive oil. Add the sliced onion, 2 tablespoons of maple syrup and season with salt and pepper, to taste. Saute until deep golden brown, about 2 minutes. Remove from the heat and set aside. Add water, 1 tablespoon at a time, if the pan becomes dry.
- Transfer sweet potato mixture to a food processor, (may need to be done in batches) and add about a tablespoon of hot water. Pulse until just blended and then add half the caramelized onions. Pulse just a few times until desired consistency, adding more hot water for a smoother puree. Fold in remaining caramelized onions, reserving some for garnish.
- Serve in a warm dish and garnish with the reserved caramelized onions. YUMMY!!!
SWEET POTATO PUREE WITH BANANAS AND BUTTERED PECANS
Provided by Food Network
Categories side-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- Pierce the sweet potatoes with a fork and bake until tender, about 1 hour. Roast the bananas, with the skins on, for the last 15 minutes of cooking time. When cool enough to handle, peel the potatoes and bananas, and transfer to a food processor. Pulse until the potatoes are chunky.
- Add the butter and maple syrup, puree until smooth. Add the cinnamon, pumpkin pie spice and salt; puree to combine. Transfer to a shallow baking pan and smooth out the surface with a spatula.
- In a skillet, cook the pecans in butter over low heat and sprinkle with salt. Saute until well-coated, stirring occasionally, for about 5 minutes. Transfer the pecans to paper towels to drain. Arrange pecans on top of puree and sprinkle with brown sugar. Bake at 300 degrees F until heated through, about 20 minutes.
SWEET POTATO PUREE
At their sweetest in fall and winter, these spuds make a crowd-pleasing side dish. Use the basic version without flavorings to make pie, biscuits, or souffles.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 3
Steps:
- In a large saucepan, cover potatoes with water. Bring to a boil; cook until tender when pierced with the tip of a paring knife, 15 to 20 minutes. Drain; puree in food processor.
- Add flavorings, if desired; puree. Maple-Butter: Add 2 tablespoons each melted butter and maple syrup. Serve puree with more butter and syrup. Orange-Ginger: Add 1/4 cup each milk and orange juice, 2 tablespoons melted butter, and 2 teaspoons minced fresh ginger. Lime-Cayenne: Add 1 tablespoon lime juice and a pinch of cayenne. Thin with a bit of cooking liquid, if needed.
- Season with salt and pepper; serve.
Nutrition Facts : Calories 172 g, Fat 1 g, Fiber 4 g, Protein 3 g
SILKY SWEET POTATO PUREE
Silky Sweet Potato Puree can be made two days in advance.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Vegetables Sweet Potatoes
Yield 8
Number Of Ingredients 5
Steps:
- Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.
- Puree with salt and pepper in a food processor. With motor running, gradually add milks through feeder tube, then butter. Process until silken. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 35.7 g, Cholesterol 25 mg, Fat 9.4 g, Fiber 5.1 g, Protein 3.8 g, SaturatedFat 5.9 g, Sodium 322.5 mg, Sugar 8.5 g
MASHED MAPLE SWEET POTATOES
These sweet potatoes are a Thanksgiving favorite at my house.
Provided by JENNYWRITES
Categories Side Dish Vegetables Sweet Potatoes
Time 2h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Place sweet potatoes onto the prepared baking sheet, and bake in preheated oven until soft, 45 minutes to 1 hour. Remove from the oven and allow to cool slightly before peeling and placing into a large bowl.
- Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart casserole dish.
- Mash the warm potatoes along with butter, cream, vanilla extract, brown sugar, salt, 1/2 cup maple syrup, 1 cup chopped pecans, and eggs. Spread mashed sweet potato into the prepared baking dish, and sprinkle with the remaining 2 tablespoons of maple syrup, and 1/4 cup of pecans.
- Bake sweet potatoes in preheated oven until thoroughly hot, 30 to 35 minutes.
Nutrition Facts : Calories 448 calories, Carbohydrate 53.1 g, Cholesterol 78.5 mg, Fat 24.9 g, Fiber 5.7 g, Protein 5.1 g, SaturatedFat 10.5 g, Sodium 354.9 mg, Sugar 25.9 g
MAPLE SWEET POTATO BREAD
I love the taste and color of sweet potatoes and yams. They are packed with vitamins and minerals and are delicious to boot! This bread is sweet enough for dessert and savory enough for dinner.
Provided by Kim Barnouin
Categories HarperCollins Bread Vegan Breakfast Sweet Potato/Yam Oat Spice Currant Almond Bake
Yield Makes 2 (7 1/2×3 1/2-inch) loaves
Number Of Ingredients 14
Steps:
- Preheat the oven to 350ºF. Lightly grease two 7 1/2×3 1/2-inch loaf pans and set aside. In a medium bowl, whisk the egg replacer and water together. Add the sweet potato puree, maple syrup, and Earth Balance, whisking to combine.
- In a large bowl, combine the flour, sugar, oats, baking soda, salt, cinnamon, and allspice and stir. Make a well in the center of the dry ingredients and pour in the sweet potato mixture. Stir to combine. Stir in the currants and almonds.
- Divide the mixture into the prepared loaf pans and bake until a toothpick inserted into the center comes out clean, about 55 minutes. Remove from the oven and allow to cool on a wire rack. Serve warm or at room temperature.
MAPLE GLAZED SWEET POTATOES WITH PECAN TOPPING
You may prepare and bake this complete dish hours ahead, and let sit at room temperature, just rewarm in a 375 degree oven, uncovered for about 20 minutes.
Provided by Kittencalrecipezazz
Categories Yam/Sweet Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 400 degrees F.
- Butter a 13 x 9-inch baking dish.
- In a large pot bring water with about 1 tablespoon salt to a full boil.
- Add in sweet potatoes and bring back to a boil; simmer/blanch for about 5 minutes (no more than 5 minutes at a boil); drain and rinse under COLD water; pat dry slightly with paper towels.
- Arrange the potatoes in the buttered dish, overlapping slighty.
- Sprinkle with about 1/2 - 1 teaspoon salt.
- Pour the maple syrup over potatoes in the dish.
- Dot with about 6 tablespoons butter.
- Cover with foil, and bake until the potatoes are ALMOST tender (about 25-30 minutes).
- In a small bowl or cup mix the flour and brown sugar together.
- Add in 7 tablespoons butter; rub together with fingers until mixture resembles coarse crumbs; mix in pecans.
- Remove the dish from oven and sprinkle the pecan mixture over over the potatoes.
- Return to oven (uncovered) to bake for another 20 minutes.
Nutrition Facts : Calories 863.7, Fat 44.9, SaturatedFat 17.6, Cholesterol 66.2, Sodium 1710.6, Carbohydrate 113, Fiber 12, Sugar 51.4, Protein 8.6
SWEET POTATO PUREE WITH BROWNED-BUTTER MAPLE SYRUP
With just a modest amount of pure maplesyrup, this version retains all theexpected sweetness of the familiar dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h45m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Prick sweet potatoes a few times with a fork. Bake on a foil-lined baking sheet until tender, 1 hour 15 minutes. Let cool slightly.
- Scoop out flesh from sweet potatoes, and puree in a food processor with 1 1/2 teaspoons salt until smooth (you may need to do this in 2 batches). Season with pepper.
- Heat a saucepan over medium heat. Add butter; cook, swirling, until deep brown with a nutty aroma. Remove from heat; swirl in syrup. Reheat puree; transfer to a bowl. Pour butter over top; sprinkle with pecans.
Nutrition Facts : Calories 241 g, Cholesterol 4 g, Fat 4 g, Fiber 6 g, Protein 4 g, Sodium 335 g
SWEET POTATOES WITH MAPLE AND CHIPOTLES
This is a Bobby Flay recipe ginned up specifically for Thanksgiving in response to a request from The Times back in 2003. Mr. Flay came through in spades: The sweetness of the potatoes is amplified by maple syrup, then taken in a completely different direction by the addition of fiery chipotle sauce. Sour cream knits the dish together perfectly.
Provided by Amanda Hesser
Categories side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and heat oven to 375 degrees. Place potatoes on large baking sheet and bake until soft, 35 to 40 minutes for medium potatoes, up to 1 hour for large.
- Meanwhile, combine syrup, sour cream or crème fraîche, chipotle purée, cinnamon and salt in a small bowl. Whisk until smooth.
- When potatoes are tender, remove from oven and slice in two lengthwise. Scoop hot flesh into a potato ricer or food mill, and purée into bowl with other ingredients. Stir with rubber spatula to combine. Potatoes should be light and fluffy. Taste for seasoning, transfer to warm serving bowl and serve immediately.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 1 gram, Carbohydrate 69 grams, Fat 4 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 754 milligrams, Sugar 22 grams
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.
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