Maple-Glazed Sweet Potatoes narrow display Maple-Glazed Sweet Potatoes wide display

Maple-Glazed Sweet Potatoes

Mushrooms, pearl onions, and arugula salad


Active Time:
~10 min
Total Time:
~20 min

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.



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 large bowl, toss together mushrooms, pearl onions, 2 teaspoons cooking oil and a few pinches of salt.
  • Evenly spread mushrooms and onions in Zones 1, 2 and 3 of Brava glass tray.
  • If desired, peel sweet potatoes. Cut sweet potatoes into ½-inch rounds.
  • In same bowl, toss together sweet potatoes, maple syrup, paprika, 2 tablespoons cooking oil and a few pinches of salt.
  • Evenly spread sweet potatoes in Zones 1, 2 and 3 of Brava metal tray.


Slide glass tray into bottom oven shelf and metal tray into top shelf

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


Make vinaigrette

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


Dress salad & serve

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