Sweet Potato Lyonnaise Recipes

YAMS LYONNAISE WITH BACON

Steps:

• In a large pan, add the butter and olive oil. Heat on medium or medium low heat.
• Add onions to the pan.
• Saute onions until mostly caramelized. Low heat is better since you want the onions to caramelize and not burn.
• While the onions are caramelizing, poke holes in yams. Place on plate with a little water. Bake them in the microwave until a fork can be poked into them easily and they're firm but not hard, roughly 20 minutes. Let the yams cool enough that you can handle them. Slice them. They may break apart. That's okay!
• When the onions are mostly caramelized, remove from pan and dice.
• Add the uncooked bacon into the hot pan.
• After the bacon is thoroughly cooked, add the onions, yams, and brown sugar. Heat through until the sugar is dissolved and everything is combined. Add salt to taste.
• Enjoy!

LYONNAISE POTATOES

Steps:

• Put the sliced onions, olive oil and half the butter in your largest frying pan. Cook over a low-medium heat until the onions are super-soft but not golden-brown yet - this might take up to 30-35 minutes.
• Meanwhile bring a large pan of salted water to the boil. Slice the potatoes into 1cm/½ in thick slices. Once the water is boiling, add the potatoes and when the water has returned to the boil, set your timer for 3 minutes. Drain immediately and leave in the colander to steam dry. Heat the oven to 200C/180C/Gas 6.
• When the onions are done, remove from the heat and stir through the parsley and thyme with the garlic and some generous seasoning. Gently toss the onion mixture and par-boiled potatoes together - you can do this in the frying pan if they fit, or a large mixing bowl.
• Tip everything into a large baking dish - you don't want the mixture to sit any deeper than 5cm/2in. Arrange and press the top down a little to roughly flatten. Dot the remaining butter all over the top.
• Bake for 35-40 minutes, or until the top is golden-brown and crisp, and the potatoes cooked through. A little extra garnish of chopped parsley and fresh thyme is nice, but not strictly necessary.

CONNIE'S LYONNAISE POTATOES

Steps:

• 1. Peel and thinly slice potatoes.
• 2. Peel and thinly slice onion.
• 3. In a large,hot skillet, add oil and butter.
• 4. Immediately add potatoes to skillet.
• 5. Saute' potatoes turning often until brown and tender. This step takes about 15 minutes.
• 6. Add onion to skillet.
• 7. Toss potatoes and onions with salt, pepper, tarragon, and parsley.
• 8. Saute mixture 5 more minutes.
• 9. Enjoy!

LYONNAISE POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Peel potatoes and cut into 1/2 inch slices. Place sliced potatoes in a pot and cover with water. Bring to a boil. Allow to boil 2 minutes, then drain and set aside.
• Heat a large ovenproof skillet over medium-high heat. Pour in olive oil, then add onions. Saute until lightly caramelized, 8 to 10 minutes. Stir in garlic and saute until onions are deep brown and garlic is soft. Transfer mixture to a bowl.
• Place skillet back on stove over low heat. Melt butter, then cover bottom of pan with 1/3 of potatoes. Season with salt and pepper. Cover potatoes with 1/2 of onion mixture. Cover with 1/2 of remaining potatoes and season with salt and pepper. Spread with the rest of onion mixture. Cover with remaining potatoes, and season with more salt and pepper.
• Bake in preheated oven for 10 to 12 minutes, or until potatoes are tender and browned on top. Remove from oven and use a spatula to carefully transfer potatoes to a serving platter. Sprinkle with chopped parsley just before serving.

SWEET POTATO LYONNAISE

Steps:

• Heat the oil in a large skillet or cast-iron pan over medium-high heat. Once the oil is hot, add the onions. Season with salt and pepper and cook the onions, stirring often, until softened and browned around the edges, about 5 minutes. Transfer the onions to a bowl.
• While the onions are cooking, peel and cut the sweet potatoes into 1/4-inch slices.
• Reduce the heat to medium and add the butter to the skillet, swirling to prevent burning. When the butter has melted, cover the bottom of the skillet with as many potato slices that will fit in one layer (this should be about half of the potatoes). Cook until the potatoes are deeply browned on one side, about 4 minutes. Remove to the bowl with the onions. Add the remaining potato slices, and then spread the cooked onions/potatoes over top. Season with salt and pepper, pour in the chicken broth and cover the skillet.
• When the potatoes are partly tender with some resistance, about 3 minutes, use a metal spatula to flip the bottom layer to the top and continue cooking. (Don't worry; it will take 3 to 4 flips to transfer all the browned potatoes to the top.) Cook until the potatoes are tender, about 2 more minutes. Remove the lid, raising the heat to medium-high and allow the remaining liquid to evaporate, about 3 minutes.