Brrrr! There has been a significant weather change since my last post!! I am not prepared for my first Northern Ohio winter..and today they are calling for 5 inches of snow! It's my birthday and the timing of the storm before Thanksgiving could not be more ill timed. I'm hoping the weather, in typical Ohio fashion, will just spit and not bury the town tonight - so fingers crossed.
This year I claimed sweet potatoes to be my contribution to the Thanksgiving feast we celebrate every year at my aunt's house. I've decided to change it up from the pecan and brown sugar crusted dish we've become accustomed to. This year, I am making maple glazed rosemary sweet potatoes.
It's a new twist on an old dish. Here's all you'll need:
- 5 Sweet Potatoes
- 2 Shallots
- 1 Sprig of Rosemary
- 1 Head of Garlic (about 12 cloves), 2 minced cloves
- 1/4 Cup Maple Syrup
- 1-2 Teaspoons Brown Sugar
- 1/2 Cup Apple Cider Vinegar
- 3 Tablespoons Olive Oil
- Salt & Pepper
Chop your tubers up and place in a microwave safe dish with the whole heads of garlic. Toss in olive oil and microwave for a few minutes until the garlic is fragrant.
Season with salt and pepper, add your shallots, toss again in oil and microwave for three more minutes.
While your potatoes microwave, mix together the rest of the ingredients into a sweet and tangy rosemary sauce. Pour some over the potatoes when they are done and toss again to cover all the potatoes evenly.
Place in the oven for 45 minutes and pour over the rest of the sauce after about 20 minutes.
Serve, and enjoy!!
I served mine alongside brussels parmyere (recipe to come!) and chicken with homemade gravy and stuffing.
This was my little "practice run" for Thanksgiving, so I'm going to be improving upon both of these recipes this week by adding Purple Japanese sweet potatoes and organic maple syrup straight from the tree - I can't wait to make them again, SO MUCH YUM. WOW.
Yield: 3 Servings
Prep Time: 10 mins
Cook Time: 45 mins
Preheat Oven to 425 F
- Begin by chopping your potatoes into cubes and placing them into a bowl with 1 Tablespoon of olive oil and 12 cloves of garlic. Cover bowl and microwave for 3 minutes.
- Season sweet potatoes with salt and pepper, add sliced shallots, toss again with 1 Tablespoon of olive oil and microwave for an additional 3 minutes or until garlic and shallots are fragrant.
- Mix together rosemary, apple cider vinegar, maple syrup, and minced garlic and 1 teaspoon of brown sugar and pour half of the sauce over the sweet potatoes when they are still in the bowl after coming out of the microwave.
- Pour sweet potatoes on a greased cooking sheet and place into preheated oven for 20-22 minutes.
- At the midway point, flip potatoes and scrape up sticky brown bits and add to the bowl with the rest of the rosemary maple sauce. Stir and pour mixture over the sweet potatoes, and place back in the oven for another 15 minutes or until browned.
- Serve immediately as a highlight of your Thanksgiving meal!
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