Sweet Potatoes With Caramelized Onions Recipes

Steps:

• Heat oil in 10-inch skillet over medium heat. Cook sweet potatoes and onion in oil about 5 minutes, stirring occasionally, until light brown; reduce heat to low. Cover and cook 10 to 12 minutes, stirring occasionally, until potatoes are tender.
• Stir in brown sugar and jerk seasoning. Cook uncovered about 3 minutes, stirring occasionally, until glazed. Sprinkle with parsley.

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:

• In a large skillet, saute onions in butter until softened. Add garlic powder and salt. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 25-30 minutes., Meanwhile, cook pasta shells according to package directions. Drain pasta; set aside., Stir the broth, sherry, thyme and pepper into onions. Bring to a boil; cook until liquid is almost evaporated. Remove from the heat. Stir in sweet potatoes and Gorgonzola cheese., Spoon into shells; place in a greased 11x7-in. baking dish., Sprinkle with Parmesan cheese. Cover and bake at 375° for 10-15 minutes or until heated through. Sprinkle with parsley. Serve with gravy.

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.

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!!!

Steps:

• Preheat oven to 450°. Line a large baking sheet with foil or parchment paper.
• Melt butter in a cast-iron or other heavy skillet over medium-high heat. When it foams, add onions and sprinkle lightly with salt and pepper. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower heat slightly and cook, stirring occasionally (reduce heat further if they seem to be burning), until dark brown, about 20-30 minutes.
• Meanwhile, toss sweet potatoes, oil, 1 1/2 tsp salt, smoked paprika, a generous helping of black pepper, and minced rosemary or oregano in a large bowl. Stir in onions.
• Spread sweet potato mixture on prepared baking sheet and roast for 25-40 minutes, stirring every 10-15 minutes, until sweet potatoes are soft and browned.
• Reduce oven temperature to 425°. Spread a relatively thin layer of the cooked sweet potato hash in individual ramekins, a cast-iron skillet, or a 9" x 13" baking dish.
• Make small wells in the hash and crack in the eggs. Sprinkle lightly with salt and pepper. Bake for 10-20 minutes, or until hash is hot and eggs are baked to your preference. Test the eggs by prodding them with a fork to check the firmness of the white and the runniness of the yolk.
• Serve immediately, with Parmesan, if desired.

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.

Steps:

• In a large bowl, combine the first 7 ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake at 425° for 45-50 minutes or until potatoes are tender, stirring once., Meanwhile, in a large skillet, saute onions in oil until softened. Stir in sugar. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Stir in vinegar. , Transfer roasted potatoes to a large bowl; stir in caramelized onions.

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 200C/180C fan/gas 6. Pierce the sweet potatoes all over with a fork, then cook in the microwave on high for 8-10 mins until softened. Or, bake in the oven for 50 mins-1 hr, turning halfway through. Leave to cool a little, then cut in half and scoop the flesh into a bowl. Leave to cool completely.
• Meanwhile, heat the oil in a frying pan over a medium heat and cook the red onions and a pinch of salt for 10-12 mins, stirring occasionally until softened and caramelised. Add the garlic, harissa and tomato purée and fry for 2 mins more. Tip the mix into the bowl with the sweet potato along with the coriander, then mash together. The filling should be mostly smooth, but not a purée. Season and leave to cool completely.
• Unroll the pastry sheet and cut in half lengthways into two long rectangles. Spoon half the filling down the middle of one of the rectangles and form it into a long sausage shape. Brush the edges of the pastry with a little of the milk, then fold the empty half of the pastry over the filling and press the edges to seal. Crimp using a fork to ensure the filling is enclosed, then repeat with the remaining filling and remaining rectangle of pastry.
• Cut the pastry along the length into 7cm-long rolls, then arrange, spaced apart, on a large baking tray lined with baking parchment. The rolls can now be frozen on the tray. Once solid, put in a freezerproof container and freeze for up to three months. Brush with more milk, then sprinkle with the nigella seeds. Cut small slashes into the top of each roll. Bake for 25-30 mins (or 40 mins from frozen), turning halfway through, until golden.