How to use your leftover Halloween Candy - Cincinnati News, FOX19-WXIX TV

Recipe

How to use your leftover Halloween Candy

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CINCINNATI (FOX19) -

Did your kids leave a pile of leftover Halloween candy? Don’t throw it out – use it for dinner tonight!

Serve up a sweet barbecue sauce or nutty sweet potatoes with help from tootsie rolls and candy bars..

Nutty candy bar Sweet potatoes (serves 4)

1 (16 oz) bag cut sweet potatoes (or peel and cut your own 3/4-inch cubes, about 3 cups worth)

3 tablespoons vegetable oil, divided

3 tablespoons maple syrup, divided

5 tablespoons peeled and minced shallots (about 3 shallots) or red onion

2 tablespoons balsamic vinegar

1/4 teaspoon each salt and pepper

1 cup chopped nutty candy bars of your choice

1. Preheat oven to 400 degrees.

2. In a medium bowl, toss sweet potatoes with 2 Tbsp oil and 2 Tbsp maple syrup until coated. Transfer sweet potatoes onto a lightly oiled baking sheet. Spread them out so that they roast evenly.

3. Roast sweet potatoes in oven for 20-25 minutes, or until fork-tender, tossing halfway through.

4. While sweet potatoes are roasting, saute shallots in a small saucepan with 1 Tbsp oil until shallots are soft. Add balsamic vinegar and remaining 1 Tbsp maple syrup. Simmer over low heat for about 5 minutes until sauce is slightly reduced and thickened. Remove from heat.

5. Remove sweet potatoes from oven and transfer to medium serving bowl. Drizzle with sauce, add chopped candy bars, toss to coat.

Tootsie Roll BBQ Sauce

Ingredients:

1 diced medium yellow onion

1 oz grapeseed oil

1 oz minced garlic

1 lb tootsie rolls

2 oz Raspberry vinegar

1 oz soy sauce

4 oz yellow mustard

8 oz red American table sauce (ketchup)

1 squirt Sriracha

Pinch of Spicy Cajun seasoning

Pinch Chile powder

Pinch Cumin

Pinch Sea salt (or smoked sea salt)

Slowly cook 2 diced medium yellow onions in grapeseed oil until they are very caramelized (almost to the color of a tootsie roll).

Add in minced garlic and cook until you can smell the pungency dissipate.

Next, unwrap and add in tootsie rolls and stir and cook until they are fully melted. 

Pour in Raspberry vinegar and of soy sauce. 

Next, stir in yellow mustard, ketchup, Sriracha, Cajun seasoning, Chile powder, cumin, and sea salt. 

Adjust the spices any way you like. 

Simmer for about 20 minutes on very low heat, puree, and strain.

Recipes from Chef Sarah Wagner at Barresi's Italian Restaurant.

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