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Caramelized Sweet Potato-Biscuit Dressing Recipe

Caramelized Sweet Potato-Biscuit Dressing Recipe

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Preheat the oven to 425 degrees.

Place the sweet potatoes on sheet tray and place in the oven. Bake until very soft and caramelized, about 1 hour and 15 minutes. Remove from the oven and let cool. Keep the oven on. Carefully peel the skin off each potato by hand, leaving each potato whole. Cut the potatoes into a large dice. Set aside.

In a large bowl, break up the dried biscuits into small pieces. Set aside.

Heat a medium-sized saucepan over medium heat. When hot, add the oil. Next, add the onion and sauté for 4 minutes or until the onion is transparent. Add the chicken stock, thyme, and pepper and bring to a boil. Pour the mixture over the broken-up bread. Stir to combine. Carefully fold in the sweet potatoes and mix to combine. Season with salt, to taste.

Grease a 2-quart casserole with butter. Transfer the dressing to the casserole and smooth the top over. Place in the oven and bake for 45 minutes or until firm and light brown. Check occasionally to make sure it is not browning too much. If the dressing begins to get too brown, cover the top with foil. Serve hot.

Make Caramelized Onions in the Oven, Save Yourself From Stirring and Sweating

I don't love babysitting (to those I've babysat: It's not you, it's me!), which is why I rarely make caramelized onions on the stovetop. The process, while rewarding and worthwhile, takes vigilance, patience, and optimism—three virtues I cannot claim on any given weeknight (or, um, any day of the year).

What I can do with much greater success is caramelize onions in the oven. While this method produces onions with a bit more variance—some pieces will be browner than others—it doesn't require as watchful an eye. It also frees up my hands (and my stove) for other tasks, like simmering pasta or rice, which makes multitasking possible.

Hands, as usual, are the best tool for even tossing.

To caramelize onions in the oven, heat the oven to 400° and line a rimmed baking sheet with parchment paper. Toss a big pile of thinly sliced onions with olive oil and a splash of water (which will help them to steam and soften), season with salt, then roast until golden-brown and shrunken, stirring every 10 minutes or so, for 40–50 minutes.

For Andy Baraghani's Slow-Roasted Onion Dip, he simultaneously roasts sliced onions (a mix of red, sweet, and yellow) and unpeeled garlic cloves (their skins protect them from scorching or drying!), then chops it all up and mixes the two with yogurt and lemon juice. And in Sohla El-Waylly's Squash with Yogurt Sauce and Frizzled Onions, she roasts thinly sliced red onions on the oven's lowest rack (near the heating element) to the point where they have crunchy edges, then uses half of them to offer textural contrast to tender winter squash and creamy yogurt dressing (the other half go in the dressing, lending it a deep savory flavor).

Will your oven-caramelized onions ever be quite as homogenous in color and texture as your stovetop onions? Probably not. But you know what I always say about caramelized onions? Don't let perfection be the enemy of the good. Come to think of it, that's also what I say about babysitting—which might explain why I'm not always invited back?

Recipe Summary

  • 1 cup sifted all-purpose flour
  • ¼ cup toasted wheat germ
  • 2 tablespoons baking powder
  • ½ teaspoon salt
  • ⅓ cup butter, melted
  • ¼ cup evaporated milk, heated
  • 1 cup mashed sweet potatoes
  • 2 tablespoons milk
  • 1 pinch ground nutmeg

Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.

Into a large bowl, sift together the flour, wheat germ, baking powder, and salt. Mix in butter, evaporated milk, sweet potatoes, milk, and nutmeg, stirring by hand until dough is smooth.

On a lightly floured board, roll out the dough until it is about 1/2-inch thick. With a sharp knife, cut into 3-inch squares or diamonds. Place squares on greased baking sheet, and bake for 15 to 20 minutes. Serve warm.

10 ways to serve roasted sweet potatoes

The most basic way to serve these roasted sweet potatoes is as a side dish. They work equally as well for weeknight meals or for holidays like Thanksgiving or Christmas dinner. But get a little more creative, and they’re just as good in a taco or part of a bowl meal! Here are the best ways we’ve found to serve roasted sweet potatoes:

  1. Salmon. Serve as a side to bakedsalmon, broiled salmon or teriyaki salmon.
  2. Meatloaf. Try with our vegetarian meatloaf.
  3. In a taco. Try with crunchy slaw, refried beans, salsa, and sour cream swirled with hot sauce (or cilantro sauce).
  4. Shrimp. Serve stovetop shrimp or grilled shrimp.
  5. In a grain bowl. A few concepts to model: roasted vegetable bowl or Southwest salad bowl.
  6. Salad. Make a salad without a recipe: greens, pepitas, goat cheese crumbles, and balsamic vinaigrette.
  7. BBQ sandwich. Try alongside our Jackfruit BBQ Sandwich.
  8. Seared tuna bowl. Make our 5 minute seared tuna and to a rice bowl.
  9. Yum Yum sauce. Top with Yum Yum sauce to make an irresistible side.
  10. With an egg. Top a bowl with an egg, and you’ve got a savory breakfast.


Preheat oven to 450°F. Line a sheet pan with parchment or foil. Spray liner with non-stick cooking spray. Place sweet potato on one half of the pan and the onions on the other half. Drizzle with 1-2 tablespoons of oil until lightly coated. Bake for 35 minutes or until tender and onions are caramelized. Do not burn onions. In a food processor, pulse caramelized onions, honey, balsamic vinegar, and garlic until finely minced. Drizzle in remaining tablespoon olive oil and season with salt and pepper. Add sweet potato toss well. Serve right away or let it cool. Makes 4 servings.

Approximate Nutrient Analysis per 1/2 cup serving (not including salt to taste):
170 calories,4.5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 35 mg sodium, 32 g carbohydrate, 4 g fiber, 17 g sugar, 2 g protein

Caramelized onion jam recipe

Balsamic onion jam recipe delivers a sweet, rich, caramelized goodness with a savory bite. This is definitely the type of jam that elevates an ordinary grilled cheese sandwich to something a bit divine and altogether wonderful.

Top a round of brie with the stuff and wrap it in puff pastry to make the world’s simplest, and dare I say tastiest, hors d’oeuvre. Serve some up with these fried red potatoes and you’ll wow the dinner crowd. And be sure to try it on this elegant (but easy!) onion mushroom tart.

This onion jam recipe calls for humble onions, a bit of sugar, a few herbs and seasonings, and balsamic vinegar. This isn’t the place to break out the expensive imported stuff either – a budget friendly, grocery store balsamic vinegar is perfectly fine to use here.

Easy onion jam

Don’t get all flustered at the idea of making “jam.” This isn’t a fussy recipe and doesn’t require any special equipment to make.

Essentially, you’ll sauté the onions until they’re golden, then stir in sugar and balsamic vinegar along with herbs and spices.

Pop it in the fridge and use it up within a week or so.

When you’re expecting company, make up a batch ahead of time for an inexpensive but gourmet appetizer. Toast up some baguette slices, spread on some goat cheese, and top with this caramelized onion jam. Easy peas!

Or turn a simple grilled cheese sandwich into gourmet fare. Spread some of this onion jam on homemade potato bread, top it with cheese (maybe Gruyere?), and grill.

It makes for a lovely little hostess gift, too.

Home Canning with Confidence

If you’re new to canning but love the idea of filling your pantry with shelf-stable pantry items, consider investing in this Home Canning with Confidence e-course with my friend Melissa Norris from Pioneering Today.

In it, Melissa covers everything from basic canning safety to pressure canning your own meat. (Yes, you can do that!) Head over to Home Canning with Confidence to learn how to embrace this method of food preservation and keep your pantry stocked with homegrown produce!

Preserving this jam

If you want to take it a step further and preserve some of this onion jam for the pantry, you’ll need some basic canning equipment. Use a pH tester to make certain that it has a pH of 4.2 or lower. If you don’t have one, you can preserve this jam simply by freezing it.

Canning Safety

Canning is an excellent way to preserve food for the pantry, but there are some important safety considerations to keep in mind.

  • Know the difference between water bath canning and pressure canning. Low acid items must be pressure canned for safety.
  • Altering ingredients may change the recipe’s pH, posing a safety issue.
  • Use the proper jars and lids. Never reuse lids, with the exception of the Tattler lids that are intended for such a purpose.
  • For more on canning equipment, please go here.
  • The recipes on this site have been made following safe canning procedures by a certified Master Food Preserver.

★ Did you make this onion jam recipe? Don’t forget to give it a star rating below!

Caramelized Bacon

Preheat the oven to 375 degrees. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.

Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper, and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs.

Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If it’s underbaked, the bacon won’t crisp as it cools.

While it’s hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature.

Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

Roasted Sweet Potato and Cauliflower Rice Buddha Bowls with Turmeric Tahini Dressing

Superfood cauliflower rice Buddha bowls with roasted sweet potato, kale, black beans, avocado, red onion, pumpkin seeds, and turmeric tahini dressing &ndash a high impact vegetarian meal to refuel your vitamin tank.

After travelling so much over the last couple of months, I feel like I need this exact bowl (or some rendition or semblance of it) on repeat. There&rsquos been fried food, gluten, dairy upon dairy, sugar upon sugar, cocktail upon cocktail, you guys, there&rsquos been CHEESE.

Not that I have regrets or complaints, because I think it&rsquos important to cut loose when I travel, and BOY GEORGE I&rsquove eaten some incredible food lately&hellipBUTT (<-get it?) the body has definitely seen better days. Both from an energy standpoint and a skinny-jeans-don&rsquot-lie-my-ass-has-its-own-gravitational-force sort of way. And let&rsquos face it, amp up the carbs and dumb down the vitamins, and this girl&rsquos inner emoji demons come raging out. Sensitive toothpaste right here.

Case in point: I, personally, could use an emotional cleanse as well as a physical reboot. This bowl is amazing for detoxifying after a perma-vaycay, or for general upkeep and maintenance. It&rsquos the type of bowl I eat regularly when I&rsquom home and have my own kitchen tools at my disposal. It&rsquos what I crave once I give myself the chance to press &ldquounsubscribe&rdquo from the addictive, addictive ways of brownies a la mode.

Breaking it down beat-boy style, we have roasted sweet potato to the kale to the tahini dressing, to the cauliflower rice to the black bean hallelujah. This bowl will be your high-intensity nutrient boost whenever you feel you need it. It&rsquos grain-free, vegan, and well-balanced. You can add to it, subtract from it, mix it up, have your way with it. Butternut squash in place of sweet potato? Get on with your bad self. Brown rice in place of cauliflower rice? You do you. Add some chicken or pulled pork? Sing it!

About that kale. I kept my kale raw in these bowls, but you can certainly give it a quick saute if you prefer a softer leaf/easier to chew experience. You can also rub the leaves with lemon juice and drizzle with olive oil and sea salt for a wilted kale experience. In essence, choose your path when it comes to the greenage. Prefer spinach? Make that swap!

Turmeric tahini dressing, people. Wow, what a nutrient-boosting sauce. We use lemon juice for some added antioxidants and flavor, fresh turmeric because it&rsquos an insane superfood, tahini because it&rsquos healthful and creamy, and nutritional yeast because: yum. The cool part about this dressing is you can definitely make it your own. Add more coconut milk to make it creamier, more lemon juice to give it more tang, amp up the nutritional yeast for more cheesy flavor, and/or omit any of the ingredients to suit your personal taste.

This meal serves 2 people super generously (with the probability of leftovers). You can gauge how many heads of cauliflower to use based on how many people you&rsquore feeding. Cauliflower cooks down quite a bit, so if you&rsquore feeding 2 people, 1 head is fine, but if you&rsquore serving 3 to 4 people, double the recipe so that no one is shorted on cauliflower rice.


    1. Preheat oven to 350°F. Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl.
    2. Cut cabbage in half through core. Cut each half into 4 wedges. Heat ¼ cup oil in a large cast-iron skillet over medium-high. Working in batches if needed, arrange cabbage in pan, cut side down, and season with salt. Cook until cut sides are lightly charred, about 4 minutes per side. Transfer cabbage to a plate.
    3. Pour remaining ¼ cup oil into same skillet. Add spiced tomato paste, reduce heat to medium, and cook, stirring often, until beginning to split and darkened slightly, about 3 minutes. Pour in water to come halfway up sides of pan (about 1½ cups), season with salt, and bring to a simmer. Nestle cabbage wedges back into skillet (they should have shrunk while browning a bit of overlap is okay). Transfer skillet to oven and bake cabbage, turning halfway through, until liquid is mostly evaporated and cabbage is deeply browned around the edges and very tender, 40󈞞 minutes.
    4. To serve, scatter cilantro over cabbage top with yogurt and pepper.

    Related Video

    Nice side dish - wish I had read the reviews before I made it the first time as the potatoes were not done and when I cooked the dish until they were, the kale was too crispy for me. I haven't given up though - now cooking the potatoes a little before adding the kale and experimenting with additional seasonings to suit my taste (which I often do anyway!)

    Tasty, wholesome, but not that interesting. Agree with previous comments that potatoes need to cook about twice as long as kale. I might make it again if I figure out how to spice it up a bit.

    I thought this was just ok and my husband didn't like it. Roasting the kale was interesting and might be good on its own, if it was seasoned better. The garlic vinegar dressing was kind of strange.

    If you have kale on hand, this is a nice way to use it - but nothing special. I followed others' advice and increased potato cooking time and decreased kale roasting time. Used balsamic which was nice.

    What a neat way to cook kale! Other reviewers are correct: Potato/shallot mix needs much more time in oven (I had very small potatoes, but 15 minutes was about half what was needed). The kale would probably be good after 10-12 minutes. I used kosher salt and a lot of fresh pepper -- wonderful!

    I thought this was great! Used regular onions and added a bit of cayenne pepper. Great way to make kale. I put the potatoes/onions in for about 25 minutes and put the kale in for about 10 minutes at the end (per other suggestions that the cooking times were off)

    I love anything with shallots, so this was good. However, like other commenters, I would also cook the potato/shallot/garlic combination at least thirty minutes vs. fifteen. Also, I burned my kale the first time around, because I didn't switch the pan exactly at the halfway part. Great, tangy dressing.

    I think this recipe is wonderful, although I agree with everyone else that the cooking times are way off. I put it down to my potatoes being much larger than the recommended size (I couldn't find any that small), and just finished up the potatoes in the microwave when the kale was crispy. The kale was my favorite part I've never cooked it before, but it was so crispy it was like bacon! I used more salt and oil on both the potatoes and the kale, and I will skip the "dressing" next time. It's great with just salt, pepper, and oil.

    I took the advice of other reviewers and cooked the potatoes about twice the time indicated in the recipe and they were perfect -- I left the skins on. I cooked the kale 15 mins. and most of it was completely brown and very crispy. When I stirred in the garlic dressing, the kale really crumbled. My husband and I thought the flavor was splendid -- but I'm going to try a little more oil on the kale and a bit less time in the oven --- so I have less crumbling. Did anyone else have this problem?

    This is incredibly tasty! I made it without the shallots, with little yellow potatoes instead of red, and balsamic instead of red wine vinegar. The potatoes took much longer than the reciped predicted so next time I'll nuke them for 7 minutes after cutting them up.

    With some editing, the recipe might be all right, but as it stands I wouldn't make it again. The cooking times are off (the kale was almost burned when the potatoes still needed cooking) and even with a double helping of sauce it was still dry and bland. Even though I had high hopes for this recipe (I love all the ingredients) it strikes me as a complicated way of making roasted potatoes--and not as good as my normal recipe.

    Roasted kale is delicious. I had never tried it before, and loved its crispiness. I took the kale out of the oven before the potatoes were done as I was afraid it was going to toast too much. Next time I'll roast more garlic for the dressing, and experiment with mixing the kale with other vegetables.

    I found the kale too chewy and the dish quite bland.

    This was a really good recipe. I took a tip from some of the other reviewers and made a few changes. I doubled the garlic and tripled the vinegar. I cooked the ingredients the entire time recommended in the recipe, but ended up removing the kale and cooking the potatoes, shallots and garlic for an additional 7 1/2 minutes. I also added the dressing over the entire ingredients unlike a couple of the other reviewers. We are introducing kale into our weekly diet. I need to verify that all of the kale nutrients survive the oven. Hopefully they do and this recipe can become part of our normal diet. We served this recipe warm.

    This is my new favorite recipe for kale. The crispy kale is so delicious and a great texture for a vegetable with a strong flavor( in my opinion). I used what I had on hand -onions instead of shallots and I added a yam to the potatoes. It tasted great, and I cant wait to try it with shallots.

    This is a great side dish and the world's best way to make kale - nice and crispy. Try the kale also in two-inch shreds (a little easier to handle).

    I had high hopes for this recipe after reading the ingredients and the other's reviews. But. I was very disappointed. The kale remained chewy and never really incorporated itself nicely into this dish. I also didn't think there was enough dressing in it, making it very dry.

    Excellent - good variety of flavors and the kale was a refreshing change!

    I thought this recipe sounded very weird and couldn't believe the raves about it, but they were true. I used sweet potatoes and white potatoes which made it quite colorful and I used a fine grade balsamic vinegar which gave just the right touch. I arranged the kale around the outside and mixed the potatoes with the dressing and heaped them on the inside of the plate. Beautiful and delicious! Served with fried plantains and yuca.

    I've never eaten kale in my life. I wanted to try something new so I bought the kale and searched for recipes. I really liked the mixture of flavors and texture. The sweetness of red potatoes and shallots with the vingery taste of the dressing was awesome. I forgot to leave the garlic unpeeled but it came out O.K. I recommend for the kale to be left in the oven for about 10 min. unless you want the kale really crispy.

    This was so easy and so flavorful. I think I over roasted the kale, but when the dressing was added it softened enough. Everyone just loved them!!


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