CITRUS CANDIED SWEET POTATOES
This was printed in Favorite Recipes by Borden in 1987. I have been using this recipe every year at Thanksgiving and Christmas since then with a couple of twists. I am updating this recipe based upon CountryLady's review. I made this recipe using fresh sweet potatoes and it is so much better. I am leaving the canned as an option. Both ways are good.
Provided by PaulaG
Categories Yam/Sweet Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- If using fresh sweet potatoes, slice in 1 1/4 inch slices, place in saucepan, cover with water and cook for 15 minutes or until tender when pierced with a fork.
- Drain the potatoes and when cool enough to handle, remove the peel and place in a 2-quart casserole dish that has been lighly oiled or sprayed with non-stick cooking spray.
- If using canned potatoes drain the potatoes and arrange in 2-quart casserole that has been prepared as indicated above.
- In a medium bowl, combine sugar and cornstarch; add orange juice, lemon juice, butter, vanilla and orange zest.
- Pour over potatoes and bake 50 to 60 minutes, basting occasionally with the sauce.
- These potatoes can be prepared ahead, refrigerated and baked the next day.
CITRUS SWEET POTATOES
A mild orange glaze lets the taste of sweet potatoes shine through in this nut-topped side dish. When I was dating my husband, my mother would make this whenever he'd come over for Sunday dinner. We've been married more than 40 years, and he thinks I can make it almost as well as Mom did. -Pauline Kelley, St. Peters, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until tender. Drain and cool. Cut into 1/2-in. slices. Place in a greased 13x9-in. baking dish., In a small saucepan, combine brown sugar and cornstarch. Whisk in orange juice concentrate and lemon zest. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over sweet potatoes. Sprinkle with pecans if desired. , Bake, uncovered, at 325° for 30-35 minutes or until sweet potatoes are heated through and sauce is bubbly.
Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 2g fiber), Protein 1g protein.
BAKED SWEET POTATOES WITH CITRUS
The nuts and orange wedges add dimension to baked sweet potatoes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Prick sweet potatoes with a fork and wrap in foil.
- Bake until tender, about 1 hour. Unwrap and split top with a knife.
- Top with almonds, cinnamon, nutmeg, and salt. Squeeze orange wedges over sweet potatoes and serve.
Nutrition Facts : Calories 171 g, Fat 10 g, Fiber 4 g, Protein 5 g, SaturatedFat 1 g
BAKED SWEET POTATO "FRIES"
Steps:
- Preheat the oven to 450 degrees.
- Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.
CITRUS-GLAZED SWEET POTATOES
These candied sweet potatoes work as a side dish for any dinner or holiday celebration by balancing citrusy sweet and savory flavors - and they also produce top-notch leftovers. Right out of the oven or the fridge, they are sure to add a pleasantly tart note to any meal. The braising liquid thickens as the tubers cook, resulting in a tangy glaze that coats every bite. Its acidity also helps the sweet potatoes stay intact with a slight bite even as they soften. The thinly sliced orange zest becomes tender and develops a marmalade-like taste. The shiny strips make for a beautiful garnish, along with the syrupy pan sauce.
Provided by Yewande Komolafe
Time 2h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees (see Tip). Use a vegetable peeler to peel strips of zest off 2 oranges. Cut the strips into thin matchsticks using a sharp knife and transfer to a large bowl. Juice all the oranges, the lemon and limes into the bowl for 1 1/4 cups juice. Whisk in the brown sugar, salt, ginger, cinnamon, nutmeg and black pepper until the sugar dissolves.
- Generously peel the sweet potatoes, removing the skin and the tougher layer of flesh just beneath. If your sweet potatoes are larger than 2 inches in diameter, halve or quarter lengthwise. Cut into 1-inch-thick rounds or pieces, add to the citrus mixture and toss to coat.
- Transfer the sweet potatoes and juice mixture to a 9-by-13-inch shallow glass or ceramic baking dish. Dot the top with the butter. Bake, stirring every 20 to 30 minutes to cook and coat evenly, until the sweet potatoes are tender and glazed, 1 1/2 to 2 hours. A paring knife should slide through the potatoes easily and the glaze should be the consistency of syrup.
- Let cool for about 10 minutes before serving. The dish can be made ahead and cooled, then wrapped tightly and refrigerated for up to 2 days. Reheat in a 350-degree oven, covered with foil, or in a microwave, covered with a microwave-safe cover or plastic wrap.
CITRUS-ROASTED SWEET POTATO AND RUTABAGA
Roasted sweet potatoes, onions, and rutabaga with various citrus juices squeezed on top. I didn't like sweet potatoes until I made this for my sweet potato-loving family. Now I have them whenever I can! This is a great side dish anywhere you would regularly serve mashed potatoes. Honestly, I've eaten a bowl of just this as a meal. Feel free to season as you'd like.
Provided by Sj.
Categories Side Dish Vegetables Sweet Potatoes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Combine sweet potatoes, rutabagas, onion, and oil in a large bowl or resealable bag; toss to coat. Transfer to a 9x13-inch baking dish; sprinkle with rosemary, salt, and pepper.
- Bake in the preheated oven until vegetables are tender, about 20 minutes, stirring once halfway through cooking time. Add lemon, lime, and orange juices to baking dish; stir to combine. Bake 5 minutes more. Serve hot or warm.
Nutrition Facts : Calories 236.3 calories, Carbohydrate 40.7 g, Fat 7.3 g, Fiber 7.4 g, Protein 3.7 g, SaturatedFat 1.1 g, Sodium 126.3 mg, Sugar 12 g
HOLIDAY CITRUS SWEET POTATOES
Change out your traditional sweet potato recipe with this new version. The fruit sauce provides a bright, but not too sweet accent to the sweet potatoes. This side is sure to be enjoyed.-Maureen Akins, Kent, Washington
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Scrub and pierce sweet potatoes. Bake at 400° for 45-50 minutes or just until tender. Reduce heat to 350°. When cool enough to handle, peel and cut into 1/2-in. slices. Place in a greased 13-in. x 9-in. baking dish., Drain pineapple, reserving juices. In a small saucepan, combine cornstarch and brown sugar. Gradually stir in orange juice and reserved pineapple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pineapple, oranges and cranberries; heat through., Pour sauce over sweet potatoes. Bake, uncovered, at 350° for 35-40 minutes or until bubbly.
Nutrition Facts : Calories 306 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 76g carbohydrate (48g sugars, Fiber 6g fiber), Protein 3g protein.
SWEET POTATOES BAKED WITH LEMON
This recipe first appeared in The Times in 1992, with an article by Molly O'Neill, when Edna Lewis, many years after writing her seminal cookbook "The Taste of Country Cooking," was the chef at the Brooklyn restaurant Gage & Tollner. The addition of lemon zest and juice make this brighter and less sweet than typical sweet potato dishes.
Provided by Molly O'Neill
Categories side dish
Time 2h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Rinse the potatoes under warm water. Place in a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, 25 to 30 minutes. Drain and let cool.
- Combine the sugar, ½ cup water, nutmeg, lemon zest and salt in a medium saucepan, bring to a simmer over medium heat and cook for 10 minutes. Add 5 tablespoons butter and stir well. When the butter has melted, remove from the heat and beat in the lemon juice. Set aside.
- Heat oven to 425 degrees. Peel the sweet potatoes and slice into 1/2-inch disks. Use the remaining tablespoon of butter to grease a shallow baking dish. Lay the sweet potatoes in the dish in a single layer and pour the lemon syrup on top. Bake until bubbling hot, about 30 minutes.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 3 grams, Carbohydrate 70 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 201 milligrams, Sugar 54 grams, TransFat 0 grams
MASHED SWEET POTATO WITH CITRUS
Categories Fruit Juice Citrus Side Bake Thanksgiving Vegetarian Orange Sweet Potato/Yam Fall Healthy Nutmeg Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 servings
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Prick potato all over with a fork and bake in a small baking dish until tender when pierced with a small sharp knife, about 1 hour. When potato is cool enough to handle, peel off skin with knife. Mash potato with remaining ingredients.
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