Spiced Sweet Potatoes In Peaches Food

SWEET POTATO PEACH BAKE

Steps:

• Heat oven to 350 degrees F.
• Place Bruce's® Yams Cut Sweet Potatoes in a bowl and cut into slightly smaller pieces.
• Drain the peaches (reserving 4-5 slices for the top of the casserole) and add to the yams along with 1/2 cup peach juice, ground ginger, salt and pepper; stir to mix.
• Transfer to a 2 quart baking dish; set aside.
• In a separate bowl, stir together the brown sugar and pecans.
• Sprinkle over top of casserole and place reserved peach slices in a line down the center.
• Bake for 35-40 minutes until hot and bubbly.

SWEET POTATO PANCAKES WITH SPICED PECANS AND PEACH BUTTER

Steps:

• In a large bowl, combine the flour, salt, sugar, baking soda, and baking powder. In a separate bowl, whisk together the buttermilk, eggs, and melted butter, and then add this to the dry mixture. Peel and mash the sweet potato, place it in a bowl, and then add the honey, cinnamon, and nutmeg and mix it well. Add this mixture into the pancake batter. Let the batter stand for 1 hour (or you can make it a day ahead of time).
• Heat a skillet over medium heat. Add batter by the ladleful and cook the pancakes, in batches, until golden brown on each side. Serve immediately with Spiced Pecans and Peach Butter.
• Heat a medium skillet over medium heat. Add all the ingredients and cook until the pecans are lightly brown and caramelized, about 8 to 10 minutes. Remove from heat, cool, and store in an airtight container.
• In a medium bowl, combine all ingredients and mix well until smooth. Cover and refrigerate until you are ready to serve.

SWEET AND SPICY SWEET POTATOES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet.
• Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.

HOLIDAY SWEET POTATO, PEACH AND CASHEW BAKE/CASSEROLE

Steps:

• Combine brown sugar, cashews, salt, and ginger.
• In 10x6x2-inch baking dish layer half the sweet potatoes, half the peach slices, and half the brown sugar mixture. Repeat layers.
• Dot with butter or margarine.
• Bake, covered, at 350 degrees for 30 minutes.
• Uncover and bake mixture about 10 minutes longer. Spoon brown sugar syrup over before serving.
• Makes 6 to 8 servings.

CASHEW-PEACH SWEET POTATOES

Steps:

• Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-45 minutes or just until tender. Drain and cool slightly; peel and cut into cubes. , In a small bowl, combine the brown sugar, cashews, salt and ginger. Place half of the sweet potatoes in an ungreased 11x7-in. baking dish; top with half of the peaches and brown sugar mixture. Repeat layers; dot with butter. , Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through.

SPICED SWEET POTATOES IN PEACHES

Steps:

• Preheat oven to 400 degrees.
• Combine potatoes, lemon juice, brown sugar and cloves.
• Drain peach halves and arrange in baking dish.
• Fill centers with sweet potatoes.
• Bake for 20 minutes.

ORANGE-SPICED SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F.
• Wash and dry potatoes. Pierce potatoes in several places with a fork. Bake potatoes 1 hour or until tender. Cool. Peel potatoes, place in large bowl, and mash.
• Stir in orange peel, orange juice, 2 tablespoons margarine or butter, 2 tablespoons brown sugar, cinnamon, cumin, and salt; mix well. Spoon into lightly greased 10x6-inch baking dish.
• Combine pecans, flour, 1 tablespoon brown sugar, and 1 tablespoon margarine or butter; mix well. Sprinkle evenly over potatoes.
• Bake 30 to 35 minutes or until hot. Let stand 5 minutes.

SPICED AUBERGINE, SWEET POTATO AND SPINACH CURRY

Steps:

• Cut Aubergines into 1 inch cubes, peel sweet potato and cut also into 1 inch cubes.
• Bruise the lemongrass and cut off the dry top half. Put lemongrass into processor with the coriander root and stems, garlic, ginger, chilli, lime leaves and 2 tbsp water. Blend to a paste.
• In a large fry pan heat 3 tbsp oil until almost smoking. Fry Aubergine in small batches until golden, remove and drain on kitchen paper.
• Place a large saucepan over a medium heat and add the remaining 1 tbsp oil, when hot add onions and cook, stirring from time to time for about 5 mins until translucent. Add the paste together with the roasted spice mix and cook, stirring for 3-4 mins to release the flavours.
• Pour in the coconut milk, then add the tamarind water, fish sauce and sugar. Stir well, bring to the boil, than add the sweet potato.
• Turn down the heat and simmer for 10 mins, then add the browned aubergine and cook for a further 5 minutes.
• In a separate pan cook the spinach quickly until just wilted. Tip into a sieve and refresh under cold running water and squeeze dry.
• Just before serving add the spinach to the curry and gently warm through. Taste and adjust seasonings if necessary with sugar or fish sauce. You are looking for a balance of sweet, sour, hot and salty flavours.