Wednesday, November 11, 2009

In MY Kitchen: Maple Syrup Sweet Potatoes

IMG_3471 (by Ateupamateur)

It's been a while since I have posted a recipe. This is for many reasons...first, earlier in the fall, I was too busy to find time to cook. Now, of course, I am dieting and this leaves the creative juices a little dry because at this point I am spending time restricting food. But, today I have a recipe. It is called, "Maple Syrup Sweet Potatoes with Cranberry Sauce." And by all accounts it is a good one. I made it Monday night after dinner and took it to work yesterday, and according to all of my co-workers who would actually eat sweet potatoes, it's a keeper. It is amazing how many people don't eat sweet potatoes - you would think I was schlepping brussel sprouts or something. It got high marks, though, and it's good for the holidays!

And, just to keep you up to date, I'm actually getting started photographing some "In YOUR Kitchen" posts this weekend, so we'll have some new recipes to try going into the holidays. How fun will that be? I can't wait. Thanks to my friends who are allowing me to invite myself into their home to watch them cook. They are good friends!

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I am a big fan of Cuisine Magazine, and have been a subscriber for several years. This month's issue included many holiday recipes, including this one. The reason I like this magazine, generally speaking, over some of the other cooking magazines is because, upon first read each month there is always at least one if not MANY recipes I actually want to try and usually do. Also, the magazine spreads include very good photos to help you along the way. I mean, sure I love to make up my own recipes, but when these recipes are so good, we must try them. We must. So here we go.

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Preheat the oven to 350 degrees.
But, if you want them for dinner, start earlier than five minutes until 9pm.
Unless you eat at 10:30pm. Then you're good.

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Line a cookie sheet with aluminum foil.

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Spray the foil with cooking spray.

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Take two good sized sweet potatoes - or 1.5 pounds. It might take three.

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Peel them.

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Then cut them in wedges.

At least that is what the recipe says: "cut each potato into eight wedges." I know, those aren't wedges. I used my two sharpest knives - and believe me, they are sharp - and it was still very hard to cut up those raw sweet potatoes. Seriously. They are hard. So, you know, cut them into whatever size you can. And, if they are huge potatoes, you'll need more than eight pieces too.

IMG_3432 (by Ateupamateur)
Then combine some of this - 2Tbs melted...

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...with this - 1/2 cup maple syrup.

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Stir it together. This photo is pre-stir.

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Toss the wedges - or, er - pieces - in the syrup mixture.
And maybe choose a different color bowl than orange if you're taking photos of sweet potatoes.

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Save the rest of the sauce for after the potatoes bake.

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Put the coated pieces on the cookie sheet and put it in the oven.
Toss once about half way through.
I cooked them for 45 minutes - the recipe says, "until fork tender."

IMG_3444 (by Ateupamateur)
Meanwhile, put two cups of orange juice in a saucepan.

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Add a pinch of salt.

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And 1/4 cup of sugar.

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Turn up the heat until it boils.

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Then you are supposed to add fresh or frozen cranberries. Not this can of whole cranberry sauce. But the grocery I went to had neither fresh or frozen cranberries. In November. So, I went for this as my only option. When you make this recipe, you will use the fresh or frozen kind because your grocery will have them and it will make the recipe even better.

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Simmer until it thickens and the berries burst.

It didn't really thicken much for me. Might be the aforementioned canned cranberry stuff instead of what the recipe asked for. So, I added some arrowroot to thicken it a bit. (cornstarch would also work) Let it cook for 10-15 minutes, no matter what, and it'll be thicker than when you started. And - BONUS - your home will smell amazing. No, seriously - need to make the house smell good? Put some orange juice and cranberries in a hot saucepan and let them simmer. Glorious smells will fill your home.

IMG_3464 (by Ateupamateur)
OK, so then the potatoes might be done.

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Take them off the tray and gather up that foil - easy clean up!

IMG_3471 (by Ateupamateur)

Then, toss with that remaining syrup and top with the orange-cranberry sauce. Serve more sauce on the side. Delicious! Just a little bit sweet, but not too overly so. And, it incorporates so many of the fall flavors that we associate with the holidays. So, try it out! Hope you like it.

Cuisine Magazine Maple Syrup Sweet Potatoes with Cranberry Sauce

This recipe makes plenty of sauce, including extra for the meat, other sides, or even for leftovers.

Makes 6 servings (2 cups of sauce)
Total time: one hour (most of that is the potato baking)

3 sweet potatoes (1 1/2 pounds - mine were large and I only needed two)
1/2 cup pure maple syrup
2 Tbsp. unsalted butter, melted
Kosher salt to taste
2 cups fresh orange juice
1/4 cup of sugar
1 bag fresh or frozen cranberries (12 oz)

Preheat oven to 350 degrees. Line a baking sheet with foil; coat with nonstick spreay.

Cut each potato into 8 wedges. Combine maple syrup and butter. Toss wedges with half of the maple syrup mixture; season with salt.

Arrange wedges on the prepared pan in a single layer; roast, turning once, until fork-tender, about 45-50 minutes. Toss wedges with remaining maple syrup mixture.

Combine orange juice, sugar and a pinch of salt in a saucepan; bring to a boil over medium-high heat. Add cranberries; simmer until berries burst and sauce thickens, 10-15 minutes. Serve some cranberry sauce on the sweet potatoes and use the remainder on the side.

So there you go! Enjoy! Best wishes for your Wednesday. And, best wishes for your Veteran's Day - thank a veteran today. THANK YOU VETERANS!!!

See you tomorrow.

1 comment:

  1. Amy, you sure know how to make your followers hungry. You should offer home delivery.


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