GLAZED SQUASHES AND SWEET POTATO
The sweetness of this dish is offset by the spiciness of the chili powder.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 11
Steps:
- Cook bacon in a large saute pan over medium heat until browned and crisp, about 12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve 2 tablespoons bacon drippings in pan, and pour off excess.
- Add butter to pan with drippings. Melt over medium heat. Add sugar, cloves, and chili powder. Cook, stirring, until fragrant, about 1 minute. Add sweet potato, squashes, stock, wine, salt, and bacon, and stir gently. Bring to a simmer. Cover, and cook until vegetables are tender, about 20 minutes.
- Uncover, raise heat to medium-high, and cook until liquid is syrupy, about 5 minutes. Carefully invert pan onto a serving platter. Serve immediately.
GLAZED SQUASH
Thanksgiving wouldn't be complete without a squash or sweet-potato dish, and this one is simple and delicious.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Line two rimmed baking sheets with aluminum foil, and brush with oil.
- Lay squash pieces on baking sheets. Season with salt and pepper; sprinkle squashes evenly with half the sugar. Roast until sugar has melted, about 5 minutes.
- Remove baking sheets from oven. Using tongs, turn over pieces. Season with salt and pepper; sprinkle evenly with remaining sugar. Roast until tender, about 20 minutes.
GLAZED SWEET POTATOES
Fresh sweet potatoes Mom grew disappeared fast at our family table when she served them with this easy, flavorful glaze. She still makes them this way, and now her sweet potato recipe has become a favorite with the grandchildren as well! -Rosemary Pryor, Pasadena, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 5 servings.
Number Of Ingredients 5
Steps:
- If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 25-40 minutes or until tender. Drain; cool slightly and peel. Cut into chunks., Preheat oven to 350°. Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes. , Bake, uncovered, 30-40 minutes or until heated through.
Nutrition Facts : Calories 352 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 96mg sodium, Carbohydrate 66g carbohydrate (39g sugars, Fiber 6g fiber), Protein 3g protein.
MAPLE GLAZED SWEET POTATO & BUTTERNUT SQUASH ROAST
The taste of maple and garlic, fresh thyme and the texture of roasted veggies is all about fall. Easy to prepare and cooks in 20 minutes.
Provided by thistleridge
Categories Potato
Time 25m
Yield 2-3 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients.
- Toss into a roasting pan.
- Bake at 425°F for 20 minutes.
Nutrition Facts : Calories 114.7, Fat 0.2, Sodium 274.6, Carbohydrate 28.2, Fiber 2.9, Sugar 12.8, Protein 2.1
MAPLE-GLAZED BUTTERNUT SQUASH AND SWEET POTATOES
You can dress up this side as a whole meal by piling these sweet, warmly spiced vegetables into a grain bowl, putting them over quinoa, couscous or white rice, and adding a lean protein - or even another wintry vegetable like brussels sprouts. You could also throw an egg on top, finishing it with cracked black pepper. Just don't be tempted to put everything on one sheet pan. Using two allows for more air flow, which creates those crispy edges, a contrast to the soft middles.
Provided by Millie Peartree
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Set 2 oven racks in the middle and bottom of the oven, and heat oven to 425 degrees. Line 2 rimmed half-sheet pans with parchment paper or silicone mats.
- In a large mixing bowl, drizzle the vegetables with olive oil and maple syrup, making sure they're all evenly coated. Sprinkle with the salt, cinnamon, pepper and orange zest, and, using your hands, toss the vegetables to coat them evenly in the oil and spices.
- Transfer to the baking sheets. Roast, switching the baking sheets on their racks and stirring the vegetables halfway through cooking, until the largest piece of squash is tender all the way through, about 30 minutes. Remove the baking sheets from the oven and turn on the broiler.
- Take turns placing each baking sheet under the broiler for 1 to 2 minutes to caramelize the vegetables. Serve hot, warm or cold tossed in salad.
GLAZED SQUASHES AND SWEET POTATOES
From Martha Stewart Living Thanksgiving 2007. Posting for safe keeping and hoping to try this Thanksgiving.
Provided by Pixies Kitchen
Categories Yam/Sweet Potato
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon in a large saute pan over medium heat until browned and crisp, about 12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve 2 tablespoons bacon drippings in pan, and pour off excess.
- Add butter to pan with drippings. Melt over medium heat. Add sugar, cloves, and chili powder. Cook, stirring, until fragrant, about 1 minute. Add sweet potato, squashes, stock, wine, salt, and bacon, stir gently. Bring to a simmer, Cover, and cook until vegetables are tender, about 20 minutes.
- Uncover, raise heat to medium high, and cook until liquid is syrupy, about 5 minutes. Carefully invert pan onto a serving platter. Serve immediately.
Nutrition Facts : Calories 109, Fat 4.8, SaturatedFat 2.2, Cholesterol 12.7, Sodium 179.7, Carbohydrate 11.9, Fiber 0.4, Sugar 9.5, Protein 2.9
MAPLE PECAN-GLAZED SWEET POTATOES
Looking for a delicious side dish idea? Then check out this maple and pecan glazed sweet potato recipe.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- In small bowl, combine 2 tablespoons of the apple juice and cornstarch; mix well. Set aside.
- In large nonstick skillet or Dutch oven, combine remaining apple juice, syrup, cinnamon, margarine and salt; mix well. Bring to a boil. Add potatoes; stir to coat well. Return to a boil. Reduce heat; cover and simmer 8 to 10 minutes or just until potatoes are tender.
- Stir cornstarch mixture into potato mixture; cook and stir over medium-high heat until bubbly and thickened. Spoon into serving bowl. Sprinkle with pecans.
Nutrition Facts : Calories 120, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 6 g, TransFat 0 g
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