25 Sweet and Savory Maple Syrup Recipes

While this delicious, simple cake bakes, a sweet, rich sauce forms in the bottom of the dish.

Grace Parisi has two shortcuts for these incredible faux sticky buns: using a biscuit dough instead of a yeast dough and baking it with maple syrup instead of homemade caramel.

For a zippy version of a New England classic, Laurence Jossel bakes buttery Rancho Gordo Yellow Eye beans in a tangy-hot mixture of apple cider vinegar, molasses, brown sugar and crushed red pepper. Regular Italian cannellini or Great Northern beans can replace the Yellow Eyes.

Parboiling the sweet potatoes shortens the cooking time and keeps them moist.

Savory snack mixes are typically flavored with soy sauce, Worcestershire and butter. Grace Parisi prepares her crunchy mix with a little maple syrup for sweetness and Thai curry paste for heat.

"This breakfast will make your day so productive," says Jill Donenfeld about her maple syrup-sweetened quinoa. Quinoa is naturally loaded with protein and fiber.

This is one of the best upside-down cakes ever—the maple syrup infuses both the apples and the cake, making the dessert taste like a stack of apple pancakes.

In this clever version of candied sweet potatoes with marshmallows, Grace Parisi mashes sweet potatoes with deeply flavorful grade B maple syrup and butter before stuffing them back into their skins and baking them a second time.

Robb Turner, owner of Crown Maple, uses his richly flavored dark amber syrup to make this riff on an Old-Fashioned cocktail.

F&W’s Grace Parisi makes the best classic buffalo wings (slightly crispy, a bit saucy and very spicy), then creates seven new versions with flavorings like Old Bay or Jamaican jerk.

"Because everything's better with bacon," reads the menu description for these addictive nuts. The sweet and salty snack has become so popular that the restaurant now sells it online in packs of three 8-ounce mason jars.

Chef David Slater glazes chicken breasts with maple syrup, sherry vinegar and orange juice infused with anise and other spices. Then he serves them with a confited chicken leg, caramelized root vegetables, braised kale and crisp Benton’s bacon. At home, glaze the chicken breasts with a sweet-tangy blend of syrup and vinegar and skip the confited leg and root vegetables.

When roasting winter vegetables, Melissa Rubel Jacobson says be sure to chop them about the same size, so they cook at the same rate. And toss them at least once while they're in the oven, so they brown evenly.

A classic apple charlotte has a crust of buttered bread slices filled with caramelized apples. In this quick version, apple wedges are sautéed with honey and maple syrup, topped with buttered toast and turned out of the pan like a tarte Tatin.

The bright flavors of tomato, orange juice and smoked paprika make this soup perfect for summer, as does its versatility: It’s delicious chilled or hot. Naomi Pomeroy serves the soup with a side of maple-candied bacon, which she prepares by sprinkling bacon slices with maple sugar and baking them until crisp.

One of José Andrés's favorite American sweets is pecan pie. "We love nuts in Spain too, but I confess I find pecan pie a little heavy. This version is my attempt to lighten it up a little." This twist was inspired by tocino de cielo, a rich, eggy cousin of flan.

This unbelievably simple side dish counters the slight bitterness of brussels sprouts with a sweet maple-syrup pan sauce.

This fluffy mousse could just as easily be made with fresh or canned pumpkin. Serve the leftover candied squash as a topping for vanilla ice cream.

This sweet and gooey pudding cake with crisp candied edges, a Maine favorite borrowed from neighboring Quebec, is known as pouding aux chômeurs—the unemployed guy's pudding. Hayward doesn't know how this dessert got its name, but the lavish use of maple syrup (a Maine staple) probably helped make it popular.

This stellar sauce is smoky from the adobo and tangy from the cider vinegar.

Cookbook author Melissa Clark likes giving slices of roasted winter squash a little wake-up, so she roasts them with maple syrup, olive oil, fresh ginger and thyme.

Maria Helm Sinskey serves a Pinot Blanc with this elegant chicken.

Using store-bought corn muffin mix and leftover chopped ham to make these savory flapjacks is a quick and clever trick.

Maple sugar gives this pumpkin soup a hearty sweetness that’s perfect for winter. If you can’t find maple sugar, you can substitute regular syrup.

Don’t throw those carrot greens away: They make the perfect bright and fresh garnish to these delicious sweet and tangy roasted carrots from chef Hugh Acheson.