Best Maple Glazed Sweet Potatoes Recipes

MAPLE GLAZED SWEET POTATOES WITH BACON AND CARAMELIZED ONIONS

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.

MAPLE-GLAZED SWEET POTATOES

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.

SPICE RUBBED PORK CHOPS WITH HORSERADISH MAPLE GLAZE AND MAPLE GLAZED GRILLED SWEET POTATOES

Steps:

• Combine all ingredients in a medium bowl.;
• Combine all ingredients in a small bowl.;
• Preheat grill to medium-high. Reserve 1/2 cup of the Maple-Horseradish Glaze and set aside. Brush pork chops on both sides with olive oil and season with salt. Rub 1 tablespoon of the rub onto 1 side of each pork chop. Grill, rub-side down until golden brown, about 4 to 5 minutes. Brush each chop with some of the Maple-Horseradish glaze and turn over. Continue grilling for 3 to 4 minutes for medium doneness, brushing with some of the glaze. Remove the chops to a platter and brush with the reserved glaze.
• 2 sweet potatoes, cooked 3/4 of the way Spicy Maple Glaze
• Slice the potatoes, crosswise, into 1-inch thick slices. Brush with maple glaze and grill for 2 to 3 minutes per side.

MAPLE-GLAZED PARSNIPS AND SWEET POTATOES

Steps:

• Preheat oven to 450 degrees. Peel and cut parsnips as directed above; then cut on a diagonal into 1/2-inch-thick pieces.
• On a large rimmed baking sheet (or two smaller baking sheets), toss parsnips and sweet potatoes with oil; season generously with salt and pepper. Spread in a single layer. Roast until tender and golden, tossing once or twice, about 30 minutes. Transfer to a large bowl.
• In a small bowl, stir together maple syrup and mustard. Pour over vegetables; toss to coat. Sprinkle with parsley, if desired. Serve immediately.

MAPLE GLAZED SWEET POTATOES

Steps:

• Place sweet potatoes in a large saucepan with water to cover them. Bring the water to a boil, reduce heat, cover and let simmer 25 to 30 minutes until tender.
• Preheat oven to 350 degrees F (175 degrees C). Use non-aerosol non stick spray to grease a 8x8 inch baking pan.
• When the sweet potatoes are cool, peel and cut them into large chunks. Arrange them in the prepared dish.
• In a small saucepan, melt butter, syrup, sugar and coconut together over a low heat. Cook for 3 to 5 minutes, stirring constantly. Sprinkle mixture over sweet potatoes. Top mixture with pecans.
• Bake 5 to 7 minutes, until top is lightly browned.

MAPLE GLAZED CHICKEN WITH SWEET POTATOES

Steps:

• Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes, and set aside.
• Sprinkle chicken tenders with steak seasoning; heat the oil in a large skillet over medium heat, and cook the chicken tenders until the meat is lightly browned and no longer pink inside, 5 to 8 minutes per side. Remove the chicken, and set aside. Stir the maple syrup into the skillet, scraping up and dissolving any browned flavor bits from the skillet. Bring to a boil, simmer for 2 minutes, and stir in the green onions.
• To serve, place the mashed sweet potatoes onto a serving platter, top with the chicken tenders, and pour the maple sauce over the chicken.

MAPLE-GLAZED SWEET POTATOES

Steps:

• Preheat oven to 400°F. Oil 2 large rimmed baking sheets with 1 tablespoon oil each. Combine sweet potatoes and remaining 2 tablespoons oil in large bowl; toss. Divide sweet potatoes between baking sheets, spreading evenly. Sprinkle with salt and pepper. Roast until almost tender, turning occasionally with metal spatula, about 35 minutes. (Can be prepared 2 hours ahead. Let stand uncovered at room temperature.)
• Drizzle maple syrup over sweet potatoes and toss to coat. Roast until sweet potatoes are tender and syrup is reduced to glaze and coats sweet potatoes, about 20 minutes. Remove from oven; scatter butter cubes over sweet potatoes and let stand until melted. Season to taste with salt and generous amount of cracked pepper.

MAPLE-GLAZED BUTTERNUT SQUASH AND SWEET POTATOES

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.

MAPLE GLAZED SWEET POTATOES WITH PECAN TOPPING

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.

MAPLE GLAZED PORK ROAST WITH SWEET POTATOES

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.

MAPLE PECAN-GLAZED SWEET POTATOES

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.

MAPLE GLAZED PORK ROAST WITH SWEET POTATOES

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.

CROCK POT MAPLE GLAZED SWEET POTATOES

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.

MAPLE GLAZED CHICKEN WITH SWEET POTATOES

Steps:

• Prepare sweet potatoes to package directions.
• Lightly coat chicken with steak seasonings, heat butter in skillet, cook 5-6 minutes until no longer pink. Remove from skillet.
• Stir maple syrup into hot skillet and cook 2 minutes; stir in green onions.
• Divide chicken onto plates and drizzle with the maple syrup mix, serve with the mashed sweet potatoes.

MAPLE GLAZED SWEET POTATOES AND APPLES

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.

MAPLE GLAZED SWEET POTATOES

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.

MAPLE-GLAZED SWEET POTATOES AND APPLES

Steps:

• Preheat oven to 375º F. In 13x9x2" glass making dish, alternate potato and apple slices in rows, packing tightly. Combine remaining ingredients in heavy medium saucepan and bring to 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. Let stand at room temperature, basting occasionally with pan juices.) Reduce temperature to 350º F. Bake until potatoes and apples are very tender and syrup is reduced to thick glaze, basting occasionally about 45 minutes. Let stand 10 minutes.

MAPLE-GLAZED PARSNIPS AND SWEET POTATOES

Steps:

• Preheat oven to 450.
• Prepare parsnips: Trim tops and bottoms; peel, and slice in half crosswise to separate thick and thin parts. Halve or quarter thick parts lengthwise, until all parsnip pieces are roughly the same size. (In other words, slice 'em into matchsticks.).
• Prepare sweet potatoes: Trim ends, then quarter lengthwise and cut diagonally into 1/2" pieces.
• On a large rimmed baking sheet, toss parsnips and sweet potatoes with oil; season generously with salt and pepper. Spread in a single layer.
• Roast until tender and golden, about 30 minutes. (Toss once or twice while roasting.) When done, transfer to a large bowl.
• In a small bowl, stir together maple syrup and mustard. Pour over parsnips and sweet potatoes, and stir to coat. Serve immediately.

MAPLE-GLAZED SWEET POTATOES & APPLES

Steps:

• Preheat oven to 375. In 13x9x2-inch glass baking dish, alternate potato & apple slices, in rows, packing tightly. Combine remaining ingredients in medium sauce pan and bring to boil over high heat. Pour hot syrup over potatoes & apples. Cover dish tightly with foil and bake 1 hour. Uncover casserole. Reduce temperature to 350. Bake until potatoes & apples are tender & syrup is thick, basting occasionally, about 45 min. Let stand 10 minutes.

MAPLE GLAZED SWEET POTATOES

Steps:

• Place sweet potatoes in a large saucepan with water to cover them. Bring the water to a boil, reduce heat, cover and let simmer 25 to 30 minutes until tender. Preheat oven to 350 degrees F (175 degrees C). Use non-aerosol non stick spray to grease a 8x8 inch baking pan. When the sweet potatoes are cool, peel and cut them into large chunks. Arrange them in the prepared dish. In a small saucepan, melt butter, syrup, sugar and coconut together over a low heat. Cook for 3 to 5 minutes, stirring constantly. Sprinkle mixture over sweet potatoes. Top mixture with pecans. Bake 5 to 7 minutes, until top is lightly browned.