Maple-Glazed Sweet Potatoes

recipe

Maple-Glazed Sweet Potatoes

Mushrooms, pearl onions, and arugula salad

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Brava Chefs
About this Recipe

This recipe calls for three vegetables that are all cooked to different degrees of doneness, but thanks to the Brava oven, you don’t have to keep an eye on them. Getting that rainbow of veggies on your plate just got a whole lot easier.

Ingredients

  • 6.0 Beech mushrooms
  • 2.0 Pearl onion (baby onion)
  • 1.0 count Sweet Potatoes / Yams
  • 1.0 tablespoons Maple syrup
  • 0.5 teaspoons Smoked paprika
  • 1.0 count Lemon
  • 2.0 Arugula
  • Cooking Oil
  • Extra-Virgin Olive Oil
  • Kosher Salt

Equipment

mixing bowls

Brava metal tray

Nutrition Information

260 calories per serving

Allergens: None

Tags

  • Two Tray Cooks
  • Lunch
  • Dinner
  • Meal Kit
  • Thanksgiving
  • Dairy Free
  • Fall
  • Glass Tray
  • Gluten Free
  • Metal Tray
  • Recipes
  • Serves 4
  • Sides
  • Vegan
  • Vegetables
  • Weeknight

Instructions

  1. step
    1

    Prep vegetables

    • Remove and discard bottom ½ inch from cluster of beech mushrooms. Using your hands, separate cluster into individual mushrooms.
    • Cut onions in half.
    • In medium bowl, toss together mushrooms, pearl onions, 1 teaspoon cooking oil and a pinch of salt.
    • Evenly spread mushrooms and onions in Zone 1 of Brava metal tray. It’s okay if some end up in Zone 2.
    • If desired, peel sweet potato. Cut sweet potato into ½-inch rounds.
    • In same bowl, toss together sweet potato, maple syrup, paprika, 1 tablespoon cooking oil and a pinch of salt.
    • Evenly spread sweet potato in Zone 3 of metal tray. It’s okay if some end up in Zone 2.
  2. step
    2

    Slide metal tray into top shelf

    • Select “Maple-Glazed Sweet Potatoes” on your Brava touchscreen and follow instructions.
    • While food cooks, prepare vinaigrette.
  3. step
    3

    Make vinaigrette

    • In small bowl, combine 1 tablespoon extra-virgin olive oil and juice of ½ lemon; stir well.
    • Cut remaining ½ lemon into 2 quarters.
  4. step
    4

    Dress salad & serve

    • In medium bowl, toss together arugula, vinaigrette and a pinch of salt and pepper.
    • When your food is done, arrange sweet potato, mushrooms, onions and salad on individual plates. Serve with lemon wedges.