Apple Cider Sweet Potatoes Food

APPLE CIDER GLAZED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees.
• Toss sweet potatoes with oil on a rimmed baking sheet. Season with salt and pepper. Bake 25 minutes, stirring halfway through cooking time.
• While potatoes are roasting, heat apple cider in a small saucepan over high heat. Bring to a boil and cook until reduced to about 2 tablespoons, about 12 minutes.
• Drizzle sweet potatoes with apple cider reduction; toss to coat. Bake 5 minutes more.

CIDER-DIJON PORK CHOPS WITH ROASTED SWEET POTATOES AND APPLES

Steps:

• 1. Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 450°F. Place a large rimmed baking sheet in the oven and heat until very hot.
• 2. To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender.
• 3. Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.
• 4. Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper.
• 5. Divide the sweet potato mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate. Drizzle with the pan sauce and serve.

ROASTED SWEET POTATO AND APPLE SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a measuring cup, add the olive oil, apple cider vinegar, honey, mustard, salt, pepper, and cinnamon and whisk to combine.
• Place sweet potatoes and chicken breast on a parchment paper-lined sheet tray and season with olive oil, salt, pepper, and paprika.
• Bake until chicken is cooked through and sweet potatoes are tender, 15-18 minutes.
• Slice the chicken breast.
• Toss the sweet potatoes and sliced chicken with the sliced apples, feta, and walnuts and drizzle with vinaigrette.
• Enjoy!

CIDER ROASTED SWEET POTATOES - SOUTH BEACH

Steps:

• Heat oven to 400. Toss together potato slices, oil, cinnamon, salt, and pepper in a large bowl.
• Transfer to a large baking dish and drizzle with cider. Roast until lightly browned and cooked through, about 30 minutes.

CIDER-GLAZED SWEET POTATOES WITH CRANBERRIES

Steps:

• Cook sweet potatoes in a large pot of boiling salted water until halfway cooked, (a knife inserted into center will face some snap), about 5 minutes. Drain and cool. (You can do this a day in advance and store the cubes in the icebox in a covered container.).
• Combine cider, sugar, butter, nutmeg and allspice in a large non-stick skillet over medium-high heat. Bring to a boil, stirring often. Add potatoes and reduce heat so liquid is simmering.
• Cook 5 minutes, stirring occasionally. Add cranberries and continue cooking until liquid is reduced to a syrupy glaze and potatoes are tender, about 10 minutes. (If the glaze becomes very thick before potatoes become tender, thin it with a small amount of cider or a water).
• When potatoes are tender, add salt and pepper to taste.
• Nutritional Information (per serving): 190 Cal; 4 g Total Fat (2 g Sat Fat); 38 g Carb; 16 mg Sodium; 1 g Protein; 3 g Dietary Fiber.

CIDER-GLAZED SWEET POTATOES WITH CRANBERRIES

Steps:

• Cook sweet potatoes in large pot of boiling salted water until halfway cooked (a knife inserted into center will encounter considerable resistance), about 5 minutes. Drain and cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Combine cider, sugar, butter, salt and allspice in heavy large skillet over medium-high heat. Bring to boil, stirring often. Add sweet potatoes and cook 5 minutes. Add cranberries and continue cooking until liquid is reduced to syrupy glaze and sweet potatoes are tender, about 10 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with green onions.

CANDIED SWEET POTATOES WITH APPLE

Steps:

• Place sweet potatoes in a saucepan and cover with water; bring to a boil.
• Cover and cook for 10 minutes or until crisp-tender; drain.
• In a bowl, combine the brown sugar, apple juice, salt, cinnamon and nutmeg; set aside.
• Arrange cooked sweet potatoes and apple slices in an 8-inch square baking dish coated with non-stick spray. (This is where I would add the dried cranberries too).
• Drizzle brown sugar mixture over the potatoes and apples.
• Bake, covered, at 350 degrees F, for 25 minutes.
• Uncover and continue baking for 20-25 minutes longer, basting occasionally with pan juices.