Sweet Potatoes Onions Dutch Oven Recipes

Steps:

• Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., Add remaining oil to pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from pan. Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. Transfer to oven; bake, covered, 1-1/4 hours., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to Dutch oven.

Steps:

• Heat oven to 425 degrees F.
• Toss first 6 ingredients in a shallow medium-sized baking dish.
• Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds

Steps:

• Coat bottom and sides with 2 tablespoons melted butter.
• Arrange sliced onions in bottom of 10" Dutch Oven.
• Sprinkle onion layer with brown sugar, salt and pepper.
• Layer sweet potatoe slices over onion layer.
• Combine maple syrup, melted butter and thyme in small bowl. Pour over sweet potatoes and onions layers.
• Put lid on dutch oven and bake using 12 briquettes bottom heat (LP=med.high) and 14 briquettes top heat for 1 hour. Potatoes and onions should be tender.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.
• Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.

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.

Steps:

• Heat the oven to 230C/210C fan/gas 8. Chop the sweet potatoes into 2-3cm cubes.
• Tip into a large, shallow roasting tin, drizzle with the oil and season with salt and pepper. If you're adding additional veg or herbs, such as sliced red onions, garlic cloves and thyme, tip these in as well. Toss everything together to coat in the oil, then roast for 20 mins. Toss again to ensure the potatoes cook evenly, and roast for another 15-20 mins until the potatoes are lightly browned on the outside and tender when pierced with a fork or knife.

Steps:

• Heat oven to 350°F Cut round of parchment paper to fit diameter of Dutch oven. With kitchen shears, remove back rib bones from breast and thigh portions of chicken, (This will make the pieces smaller and easier to fit into the pot.) Stir butter, thyme, poultry seasoning, salt and pepper in small bowl. Coat chicken with half of the butter mixture.
• Heat Dutch oven over medium-high heat until hot. Add oil; heat until hot. Cook chicken, in batches, 5 to 7 minutes or until golden brown, turning once and adjusting heat as necessary. Remove chicken.
• Add onions to Dutch oven; cook and stir over medium heat 1 minute. Add garlic; cook and stir 30 seconds or until fragrant. add sweet potatoes; cook and stir 1 minute. Stir in remaining butter mixture until melted; cook 1 minute. Nestle chicken in one layer in vegetables. Press parchment paper round over chicken; cover with lid.
• Bake 50 to 60 minutes or until chicken is no longer pink in center and vegetables are tender. Remove and discard parchment paper. Remove chicken and vegetables.
• Skim off any fat that rises to surface of sauce; bring sauce to a boil over high heat. Stir in lemon juice; boil 3 to 4 minutes or until slightly thickened. Serve chicken alongside vegetables; spoon sauce over chicken.