Maple and Cider Glazed Sweet Potatoes

3 pounds sweet potatoes, peeled and sliced 1/3-inch-thick
2/3 cup maple syrup
2 tablespoons cider vinegar
1 teaspoon kosher salt
Freshly ground black pepper, to taste
3 tablespoons salted butter, cut into small pieces, plus more for the pan
1/2 cup chopped pecans

Preheat your oven to 400°. Lightly grease a 9×13-inch baking pan and arrange the potatoes in it. In a small bowl, stir together the maple syrup, vinegar, salt, and pepper. Pour over the potatoes; then sprinkle the butter pieces evenly over all. Cover the pan with foil and bake 25 minutes.

Uncover the pan and baste the potatoes generously with the liquid. Cook, uncovered, basting thoroughly every 15 minutes, for 45 minutes longer. Sprinkle the pecans over all and baste one more time; then bake until the potatoes are shiny, glazed, and lightly browned, 15 to 20 minutes more. Serve hot.

Cider Glazed Sweet Potatoes with Cranberries and Scallions

INGREDIENTS

3 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch chunks
1 1/2 cups apple cider or apple juice
1/3 cup (packed) golden brown sugar
5 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/2 cup dried cranberries
1/3 cup finely chopped green onions

Cook sweet potatoes in large pot of boiling salted water until halfway cooked (a knife inserted into center will encounter considerable resistance), about 5 minutes. Drain and cool. (Can be prepared 1 day ahead. Cover and refrigerate.)

Combine cider, sugar, butter, salt and allspice in heavy large skillet over medium-high heat. Bring to boil, stirring often. Add sweet potatoes and cook 5 minutes.

Add cranberries and continue cooking until liquid is reduced to syrupy glaze and sweet potatoes are tender, about 10 minutes. Season with salt and pepper. Transfer to bowl.

Sprinkle with green onions.

Sweet Patatas Bravas

2 pounds sweet potatoes
3 tablespoons olive oil, divided
1 1/4 teaspoons kosher salt (I use Morton’s)
2 tablespoons tomato paste
2 tablespoons sherry vinegar
1 1/2 tablespoons hot sauce
1 1/2 teaspoons smoked paprika
1/3 cup mayonnaise
1 large garlic clove (or 2 small), minced

Preheat the oven to 425 degrees F.

Peel the sweet potatoes and chop into large (roughly 1 1/2-inch) chunks. Add to a naked, rimmed sheet tray, then toss with 2 tablespoons olive oil and the salt. Roast—stirring the potatoes halfway through—until they’re just tender and beginning to brown, about 24 minutes.

Meanwhile, mix the tomato paste, sherry vinegar, hot sauce, and smoked paprika in a bowl.

In another bowl, mix the mayonnaise, garlic, and remaining 1 tablespoon olive oil. (Both sauces can be prepared days in advance, then refrigerated!)

When the potatoes are done, let them hang out for about 10 minutes. Drizzle with the tomato dressing and gently toss. Transfer to a platter and zigzag with the garlicky mayo. Serve warm.

Lemon Green Beans with Almond Breadcrumbs

1/2 cup blanched and slivered almonds
6 tablespoons extra virgin olive oil, divided
1 garlic clove, minced
1/2 cup breadcrumbs
Zest and juice of 1 lemon
2 tablespoons finely chopped flat-leaf parsley
Flaky sea salt
Pepper
1 1/2 pounds green beans, trimmed

Lightly toast almonds in a skillet over medium heat. Let cool, then transfer to a food processor and grind to the consistency of breadcrumbs.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add almonds, breadcrumbs, garlic, and lemon zest and cook, stirring constantly, until fragrant and golden. Remove from heat and stir in parsley. Set aside.

Place lemon juice in a small bowl and slowly whisk in the remaining olive oil. Season to taste with salt and pepper. Set aside.

Bring a large pot of salted water to a boil. Add green beans and cook until tender, about 5 minutes. Drain green beans, return to the pot, and toss with the lemon juice and olive oil vinaigrette.

To serve, arrange green beans on a platter, drizzling with vinaigrette left at the bottom of the pot. Sprinkle almond and breadcrumb mixture on top.

Sweet Potato Casserole with Marshmallows

6 pounds (2.8kg) moist sweet potatoes, such as ruby or garnet yams (about 6 large potatoes; see note above)
8 tablespoons unsalted butter (1 stick; 115g)
8 sprigs fresh thyme and/or sage
1 (4-inch) knob peeled fresh ginger, finely grated (about 1 tablespoon; 15g)
1/4 cup (60g) buttermilk or sour cream
Kosher salt
2 cups mini marshmallows (3 ounces; 90g)

Adjust oven rack to center position. Place 2 large sheets of heavy-duty aluminum foil on a work surface. Working with one sheet at a time, place half of potatoes in center. Fold up foil and crimp edges to seal tightly. Repeat on second sheet with rest of potatoes. Transfer pouches to a rimmed baking sheet and place in oven. Set oven to 300°F (149°C). Roast until a thin skewer inserted into potatoes goes in with no resistance, about 2 hours. Remove from oven and set aside until cool enough to handle.

Meanwhile, melt butter in a medium saucepan over medium-low heat, swirling gently until particles are pale golden brown and smell nutty. Add herb sprigs; herbs may cause brown butter to splatter at first, so take care. Swirl herbs in brown butter off-heat until frizzled. Set aside.

Peel sweet potatoes and discard skins. Add flesh to a large bowl or the bowl of a stand mixer. Beat with the whisk attachment or with a handheld mixer until smooth and fluffy, about 2 minutes. Strain brown butter into potatoes, discarding frizzled herbs. Beat in ginger, then beat in buttermilk or sour cream. Season to taste with salt.

When ready to finish dish, preheat oven to 375°F (190°C). Scrape potatoes into a 2-quart baking dish, smoothing surface with a rubber spatula. Bake until heated through, about 30 minutes. Increase oven temperature to 475°F (246°C) and top with mini marshmallows. Bake until marshmallows are melted and lightly browned, about 3 minutes (keep an eye on them, as they can brown and then burn very quickly). Serve.

Candied Yams (or Sweet Potatoes)

2 1/2 pounds (1.1kg) sweet potatoes, peeled and sliced crosswise into 1/2-inch-thick rounds
1 cup light brown sugar (about 7 ounces, lightly packed; 200g)
1/4 cup unsalted butter (2 ounces; 60g)
1/2 cup (120ml) water
1 tablespoon (12g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1 tablespoon (15ml) apple cider vinegar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger

Making a proper syrup first keeps the syrup from separating in the oven.

In a 9- by 13-inch baking dish, arrange sweet potato rounds in an even layer, overlapping where necessary to fit them all. Set aside.

In a small saucepan, combine brown sugar, butter, water, and salt and bring to a boil, stirring often, until syrup registers 220°F (104°C) on an instant-read thermometer. Stir in cider vinegar, cinnamon, allspice, and ginger, then pour syrup all over potatoes, spooning it over them as necessary to wet them completely.

Cover baking dish with aluminum foil and place in a cold oven. Turn on oven to 250°F (120°C) and allow it to come up to temperature. Cook, stopping to flip and baste potatoes with syrup every 20 minutes, until tender throughout, about 1 hour 15 minutes. (Exact cooking time will depend on your oven, baking dish, and the size of your potatoes, so check frequently.)

Remove foil and continue to cook, flipping and basting potatoes occasionally, until they are very soft and glazed in a rich brown syrup, about 30 minutes longer. Let cool slightly, then serve