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The fabulous flavors of fall, part 1: sweet potatoes

One of my favorite things about fall is the rich flavors of the fall harvest. As sad as I am that it means summer is truly over, I just love the arrival of hearty vegetables like pumpkin, butternut squash and sweet potatoes, as well as decadent fruits like apples, pears and pomegranates.

I was so happy to have discovered this great sweet potato recipe (kudos to my boyfriend for finding it!). I usually find maple or honey-glazed sweet potatoes too sweet, but this recipe adds just the perfect touch of balsamic vinegar to break the sweetness and round up all the flavors…simply delicious. And it makes a great side dish for your Thanksgiving turkey!

Maple-roasted sweet potatoes with caramelized onions and balsamic vinegar (recipe below), served here with ginger-soy marinated chicken and asparagus, both grilled (sorry for the poor quality photo- taken with my phone!)

You will need:

1 large sweet potato

4 tbsp olive oil

3 tbsp maple syrup

1 large shallot (or 2 small)

1 tbsp balsamic vinegar

salt and pepper to taste

Serves 2-3 people

Directions: Preheat oven to about 200C/400F. Cube one large sweet potato and toss on a baking tray with 1-2 tbsp olive oil, 2 tbsp maple syrup (or honey), and a generous sprinkling of salt and pepper. Place tray on middle rack of oven and roast potatoes for about 45 mins, tossing the potato cubes around periodically to ensure even cooking. In the meantime, chop 1 large shallot in half and slice thinly into strips, and cook in a large skillet with 2 tbsp olive oil over medium-low heat until caramelized, about 15 minutes. If the skillet gets too dry and the onions start to burn, add a little water to bring the temperature down. Caramelizing requires slow cooking. Once caramelized, add 1 tbsp maple syrup and 1 tbsp balsamic vinegar to the skillet and cook with the shallot for a few more minutes. Add the cooked sweet potatoes and allow to simmer a few more minutes to combine the flavors, then serve. Bon apetit!

In good health,

* Recipe courtesy of Food Network’s Claire Robinson; top image courtesy of deskpicture.com



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November 2011
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