Apple Spiced Sweet Potatoes Food

ASIAN-MARINATED PORK LOIN WITH GINGERED SWEET POTATOES AND FIVE-SPICE APPLES

Steps:

• One day in advance, combine the water, salt, sugar, soy sauce, peppercorns, ginger, anise, and bay leaves in a deep baking dish large enough to hold the pork and stir to mix. Add the pork; if it is not covered, add more water. Cover and refrigerate overnight.
• Preheat the oven to 375 degrees F. Rinse the pork thoroughly with cold water, pat dry, and season with the ground pepper to taste. Heat a large skillet over high heat, add the oil, and swirl to caot the bottom of the pan. When the oil shimmers, add the pork and brown on all sides. Transfer the pork to a roasting pan and roast just until the pork is hot through to the center (about 125 degrees F internal temperature), 25 to 30 minutes. The interior of the pork will remain pink.
• Allow the pork to rest for 10 minutes and cut into 1/4-inch slices. Divide the gingered sweet potatoes among 4 plates, surround with the pork, and add the five-spice apples. Garnish with the chives, drizzle with the chile oil, and serve.
• Heat a small saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the garlic and ginger and saute, stirring occasionally, until the garlic is brown, 3 to 4 minutes. Add the cream and reduce by one-third over low heat, about 10 minutes. Keep warm.
• Meanwhile, combine the sweet potatoes in a large saucepan with enough water to cover them completely. Bring to a boil over high heat and cook until they can be pierced easily with the tip of a knife, 20 to 30 minutes. Drain and trasnfer to a food processor. Add the cream and process until well blended. Add the remaining butter, season with salt and pepper, and puree until smooth. Transfer the potatoes to a bowl, correct the seasonings, and serve.
• For the Five-Spice Apples: Heat a medium skillet over medium heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmers, add the onion and saute, stirring, until brown, about 8 to 10 minutes.
• Add the five-spice powder, brown sugar, apples, and juice. Stir, season with salt and pepper to taste, and cook until the liquid is reduced by half, about 12 minutes. The apples should retain their shape and some liquid should remain in the pan; do not overcook. Stir in the butter and correct the seasonings. Serve warm.
• For the Chile Oil: In a medium skillet, combine the chile powder, cumin, and salt, and heat over medium heat just until the mixture begins to smoke. Whisk in the oil and remove from the stove.
• Allow the chile oil to cool, transfer it to a glass jar, and let stand overnight. Cover and use or store. The oil will separate from the solids; use the red oil only.

CINNAMON-SPICED QUINOA WITH APPLES AND SWEET POTATO

Steps:

• In a large saucepan, combine quinoa and water. Bring to a boil. Reduce heat and simmer until all water has evaporated and quinoa is cooked, about 15 minutes.. Remove from heat, stir in cinnamon and salt. Pour into large mixing bowl and set aside.. While quinoa cooks, heat canola oil in a 12-inch skillet over medium-high heat. Add sweet potato and saute 5 minutes. Add onion and saute an additional 3 minutes.. Add apples and saute until sweet potato is slightly soft and apples are crisp-tender, about 4-6 minutes.. Add cooked mixture to spiced quinoa and stir lightly to blend.

APPLE-BUTTERED SWEET POTATOES

Steps:

• In a 3 1/2- or 4-quart slow cooker, combine sweet potato, apple, and, if desired, dried cherries. In a medium bowl, combine cream, apple butter, and pumpkin pie spice. Pour cream mixture over mixture in cooker; stir gently to combine.
• Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

SPICY PORK TENDERLOIN WITH APPLES AND SWEET POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Mix together 1 tablespoon ginger, brown sugar, 1 teaspoon chili powder, salt, and pepper in a bowl to create a rub. Rub combined seasonings on all sides of the pork tenderloins, using the entire amount.
• Place apples and sweet potatoes in the bottom of the prepared pan; dot with butter.
• Mix together apple cider, lime juice, garlic, 1/2 teaspoon ginger, 1/8 teaspoon chili powder, garam masala, salt, and pepper in a bowl. Pour over apples and sweet potatoes and place tenderloins on top.
• Bake in the preheated oven for 20 minutes. Ladle cooking liquid over apples and sweet potatoes, turn tenderloins over, and continue baking until pork is slightly pink at the center, about 20 minutes longer. A meat thermometer placed in the center of the thickest tenderloin should read 145 degrees F (63 degrees C).
• Remove apples and sweet potatoes to a serving platter using a slotted spoon. Place tenderloins on top and cover with aluminum foil.
• Pour cooking liquid from the baking dish into a 1-quart saucepan. Heat over medium-high heat until liquid comes to a boil. Boil, stirring occasionally, until the mixture is reduced by one half, 10 to 15 minutes.
• Drizzle sauce over pork, apples, and sweet potatoes. Slice tenderloins and serve.

SPICED SWEET POTATOES

Steps:

• Preheat oven to 350°F. In a small saucepan over low heat, melt butter. Stir in sugar, fennel seeds, and allspice until combined and sugar is dissolved.
• In a large bowl, toss potatoes with spiced butter. Season with salt and pepper. In a baking pan, roast potatoes until tender, about 45 minutes, turning once halfway through. Transfer to a warmed platter and drizzle with pan juices. Season with additional salt and pepper, if desired.

SPICED SWEET POTATO AND PARSNIP TIAN

Steps:

• Position rack in middle of oven and preheat to 325°F. Bring cider to a boil in a large saucepan over medium-high heat. Reduce heat to low, add butter, thyme, Aleppo, and 2 tsp. salt, and cook, stirring, until butter is melted. Let cool slightly.
• Place potatoes and parsnips in a large bowl. Pour cider mixture over and toss to coat. Stack a handful of slices about 3" high, then place vertically in casserole dish. Using a measuring cup or small bowl, keep slices standing up as you go, working around the perimeter and then into the center, forming concentric circles. Continue arranging slices in pan until tightly packed (you may have some leftover). Pour in cider mixture to come halfway up sides of dish; discard remaining cider mixture. Sprinkle with remaining 2 tsp. salt and cover tightly with foil.
• Bake, covered, 1 hour. Remove foil and brush pan juices over tops of slices with a pastry brush. Increase oven temperature to 425°F and bake, uncovered, until golden brown on top, 35-40 minutes more.
• Do Ahead
• After first round of baking at 325°F, let cool, then chill for up to 2 days. Bring to room temperature, then bake, uncovered, at 425°F for 40-50 minutes.

SPICY SWEET POTATOES & APPLES

Steps:

• Heat oven to 375°F.
• Combine all ingredients ingredients except sweet potatoes, apples, and pecans in an ungreased 13x9-inch baking pan. Add sweet potatoes; toss to coat. Cover; bake 25-35 minutes or until fork tender.
• Stir in apples and pecans. Continue baking, uncovered, stirring once, 15-20 minutes or until apples are tender. Just before serving, sprinkle with chopped parsley, if desired.

CINNAMON ROASTED SWEET POTATOES AND APPLES

Steps:

• Preheat oven to 425 degrees F.
• Grease a large baking pan, set aside.
• In a large bowl, toss cubed sweet potatoes with 2 TBS of melted coconut oil. Stir until coated.
• Add sea salt and stir until evenly distributed.
• Bake in the preheated oven for 20 min, stirring halfway through, until sweet potatoes just barely start to brown.
• While the sweet potatoes are baking: stir the remaining 1 TBS of coconut oil into the apples. Add maple syrup and cinnamon and stir to combined.
• After 20 minutes, or the sweet potatoes have begun to brown, remove the sweet potatoes from oven and add the apple mixture and stir to combine.
• Return to the oven and bake for 20 more minutes, stirring halfway through.
• Once the sweet potatoes and apples are browned and the maple syrup has caramelized on them remove them from the oven and serve immediately!

SWEET POTATO APPLE CARROT SOUP

Steps:

• Heat olive oil in a large stock pot. Add onion and saute for 5-8 minutes until soft and translucent.
• Add diced garlic and saute for 30 seconds. Add salt, ginger, turmeric, and chillies and stir to incorporate.
• Add sweet potatoes, apple, and carrots and mix well. Add chicken/vegetable broth and bring to a boil.
• Cover and simmer on low heat for 25-30 minutes until sweet potato is tender and soft.
• Allow soup to cool completely and puree using an immersion blender or a kitchen blender until smooth. Add more chicken/vegetable broth for a thinner consistency. Pour back into stock pot and warm soup on medium heat.
• In the meantime, heat a small pan on high heat, place chopped bacon/ pancetta (if using) and cook until crisp. Transfer to a paper towel to drain excess oil.
• Ladle soup into serving bowls. If desired, drizzle with Greek yogurt and top with crispy bacon/ pancetta, fresh parsley and/or pumpkin seeds.

SPICED SWEET POTATOES AND CRANBERRIES

Steps:

• Preheat oven to 375 degrees F. Spray a rimmed 15 x 10-inch baking pan with cooking spray. Combine oil, marmalade, apple juice, brown sugar, raisins, pumpkin pie spice and curry powder in a large bowl. Add sweet potatoes, cranberries and pecans; mix to coat well. Pour into prepared pan.
• Bake for 50 to 60 minutes, stirring occasionally until potatoes and cranberries are tender. Pour into a serving bowl. Serve immediately.

SWEET POTATO APPLE BREAD

Steps:

• Preheat the oven to 325 degrees.
• Oil two 9 x 4 bread baking pans
• Whisk together dry ingredients in a large bowl.
• With an electric mixer mix wet ingredients in a larger separate bowl until the mixture gets thicker and more pale(about 5 minutes).
• Chop the apples and nuts (I pulsed mine in my food processor several times) Stir the apples and nuts into the wet ingredients.
• Pour the dry ingredients into the wet and stir together until just combined.
• Pour the batter evenly into two greased 9 x 4 inch loaf pans and lightly smooth the top.
• Bake for about 60 minutes until a toothpick inserted in the center comes out clean.

20 BEST EVER WAYS TO COOK SWEET POTATOES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a sweet potato recipe in 30 minutes or less!

SWEET POTATO AND APPLE CASSEROLE

Steps:

• Add the potatoes to a large pot and cover with water.
• Bring to a boil over high heat and cook until the potatoes are just starting to soften. You don't want them to cook until soft because they will continue to cook during the baking process.
• Preheat oven to 350°F and spray a 9x13" casserole dish with non-stick spray.
• Drain the potatoes and place them into the prepared baking dish.
• Add the apples to the casserole dish.
• In a small bowl mix together the melted butter, brown sugar, maple syrup, and pumpkin pie spice.
• Pour mixture over the apples and potatoes and stir to combine.
• Add to the oven and bake for 25 minutes.
• Remove from the oven and top with pecans.
• Add back to the oven and cook for 5 minutes more to toast the pecans.

SPICED SWEET POTATOES TOPPED WITH APPLES

Steps:

• Preheat the oven to 375° F. Set sweet potatoes on a baking sheet and place in the oven. Bake until very soft, 45 minutes for small potatoes, up to 1 ½ hours for large ones. (At this point you can continue with the recipe or store the sweet potatoes in the refrigerator for up to three days before serving the dish.)
• Cut each sweet potato in half horizontally and scoop out the insides, taking care not to include any bits of skin or the fibrous layer right under it. Put sweet potatoes into the bowl of an electric mixer or other mixing bowl. Add the cinnamon, nutmeg, sea salt, black pepper, and oil to the sweet potatoes. Whip the potatoes with a stand (or handheld) electric mixer on medium high until the texture looks smooth and fluffy. This takes about a minute in a stand mixer. If you don't have an electric mixer, stir the mixture forcefully with a wooden spoon until it appears smooth.
• Transfer the spiced sweet potatoes to an 8" x 8" glass or ceramic serving dish. Smooth the potatoes with a spatula to create a flat surface.
• At this point you can continue with the recipe or store the sweet potatoes in the dish, covered.
• To prepare the apple, preheat the oven to 350° F. In a large frying pan, toss the apples with the lemon juice, ½ teaspoon cinnamon, ½ teaspoon nutmeg, and 1 tablespoon water. Combine well, using your hands to distribute the spices evenly among the apples. Set the pan over medium high heat, stirring gently with a rubber spatula for 4 minutes to soften the apples. Add the apples to the sweet potatoes, either lining them up in three tight rows or scattering them in a single layer. (If they don't all fit, use the extra for a snack either as is or topped with granola and yogurt.) Sprinkle the hazelnuts over the apples. Bake to warm the sweet potatoes, 20 minutes.

APPLE SPICED SWEET POTATOES

Steps:

• Spray a 4 quart slow cooker lightly with non-stick cooking spray.
• Add the sweet potatoes, apple pie filling, raisins, 3 tablespoons butter (cut up), and apple pie spice to the slow cooker; gently stir to mix.
• Cover and cook on LOW for 6-8 hours.
• In a large skillet, add the pecans, sugar, and 2 tablespoons butter.
• Over medium heat, cook, stirring constantly, for 8-10 minutes or until sugar mixture that adheres to the nuts turns golden and starts to melt.
• Pour nut mixture out onto a piece of foil; let cool completely.
• Coarsely crush the nut mixture.
• Serve potatoes topped with nuts.

INDIAN SPICED SWEET POTATO PATTIES

Steps:

• Wash the Sweet potatoes and bake it in the oven at 350 degrees F for 50 mins- 1 hour until cooked.
• In the meantime boil a potato either on the stove-top or in a microwave.
• Peel off the skin of the sweet potatoes and the potato, mash it and mix all the ingredients except oil.
• Take some of the mix and flatten it between your hands, into round shaped patties.
• Heat oil in a non stick pan over medium heat.
• Shallow fry until nicely brown and caramalized on both sides.Serve hot with some ketchup!

BAKED SWEET POTATOES WITH APPLES AND PECANS

Steps:

• After washing and peeling sweet potatoes, thinly slice them using a mandoline slicer or knife.
• Decore an apple and thinly slice it using a mandoline slicer or knife. set aside
• In a small bowl, combine cinnamon, nutmeg, triple filtered (processed) coconut oil, black pepper, and Himalayan salt.
• Set oven to preheat at 425°F degrees
• In a large bowl, combine sliced sweet potatoes with your oil/spice mixture. Be gentle but Mix well, ensuring every sliced is well coated.
• Arrange sweet potatoes in an alternating pattern in the casserole dish and distribute apples evenly.
• Cover with a lid and place into the preheated 425°F oven for 45 min.
• When the time is up, remove the lid and bake for 5 more min. Then sprinkle pecans on the top. Bake for an additional 10 min. Serve right away

ROASTED SWEET POTATO, APPLE AND ONION

Steps:

• Place peeled, chopped sweet potato, peeled (or unpeeled if you prefer) apple, and sliced onion on a oiled/cooking-sprayed sheet pan.
• Toss with cinnamon, salt, and olive oil. You can do toss together in a bowl for an even coating, or you can toss it right on the sheet pan.
• Roast at 400° for 30-45 minutes, depending on the size of the potatoes.

PORK CHOPS WITH SPICED SWEET POTATOES AND APPLES

Steps:

• Sprinkle pork with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork; sauté until brown, about 3 minutes per side. Transfer pork to plate. Add potato and onion to skillet. Reduce heat to medium; sauté until onion is golden, about 7 minutes. Mix in apple and cinnamon; season with salt and pepper. Nestle pork among vegetables. Pour in broth; bring to boil. Cover, reduce heat and simmer until pork and vegetables are tender, about 10 minutes.

PUMPKIN SPICED SWEET POTATOES AND APPLE SOUP

Steps:

• Start by heating a pan, add olive oil/butter and cinnamon stick.
• Once the oil heats add sweet potatoes, apple and celery cubes. Mix this well.
• Now add pumpkin spice and vegetable broth. Bring this to a boil. Then simmer on low heat till the sweet potatoes are thoroughly cooked.
• Once done, let it rest for few minutes. Then transfer it to a food processor and turn it into a smooth puree.
• Pour this into a serving bowl, garnish it with some walnuts and freshly grounded black pepper and serve warm.

APPLE-STUFFED SWEET POTATOES

Steps:

• Wash and prick sweet potatoes. Microwave on high for about 15 minutes. More if needed, they need to be cooked through.
• Let cool sweet potatoes cool.
• Preheat oven to 350°F.
• Cut a thin slice, about 1/2 inch from the top of each potato.
• Carefully scoop out meat, being sure not to puncture or tear potato skin.
• Combine potato meat, butter, brown sugar, apple, cinnamon, ginger, pepper, salt and lemon juice, mix well.
• Carefully spoon mixture into shells, top each potato with 1/2 of the pecans.
• Place potatoes in baking dish. Bake for about 25 minutes; stuffing must be hot and tender. Top with remaining pecans.