Microwave Steamer Bag Sweet Potatoes With Pears Oranges And Pe Food

MICROWAVE STEAMER BAG SWEET POTATOES WITH PEARS, ORANGES, AND PE

Steps:

• Place sweet potatoes and pears in a microwave steamer bag.
• Add orange zest, orange juice, maple syrup, butter, sage, salt, and pepper. Seal bag. Turn upside down a few times to distribute the mixture.
• Place in the center of microwave oven and cook 4 and a 1/2 minutes on high. Remove bag and carefully turn upside down 2 or 3 times. Return to microwave and cook for another 4 and a 1/2 minutes.
• Wait one minute, open bag and arrange contents on a platter.
• Sprinkle pecans on top and, if desired, garnish with additional orange zest. Serve.

STEAMED SWEET POTATOES

Steps:

• Place a steamer basket or colander in a large pot. Add water until it reaches 1 inch below the bottom of the basket. Put the sweet potatoes in the steamer basket and bring the water to a boil. Once the water is boiling, cover the pot, reduce the heat to medium and allow the potatoes to steam until you can insert a paring knife without resistance, about 30 minutes. Using tongs, remove the potatoes from the steamer basket and let rest for 5 minutes. Split potatoes in half lengthwise, and serve as is or with preferred toppings if using.

ORANGE-SCENTED SWEET POTATO GRATIN WITH APPLE AND PEAR

Steps:

• Heat the oven to 400 degrees. Oil a 3-quart gratin or baking dish with walnut oil. Toss together the sweet potatoes, apples and pear in a large bowl. Season with salt to taste.
• In a small saucepan or in a microwave at 50 percent power, heat the honey (or agave nectar) and the walnut oil together just until warm. Add to the sweet potato mixture, add the orange zest and toss together well until the fruit and vegetables are well coated. Scrape into the baking dish, making sure to scrape out all of the honey and oil using a rubber spatula. Pour on the orange juice. Set the baking dish on a sheet pan and place in the oven.
• Bake 1 hour, setting the timer so that you remember to stir the mixture at 15-minute intervals. Cover the pan with foil and continue to bake for another 1/2 hour, or until the sweet potatoes are thoroughly tender and the liquid in the pan is syrupy. Allow to cool for about 10 minutes (or longer) before serving.