Sweet Potato And Orange Foil Packs Food

GRILLED SWEET POTATO AND PEPPER FOIL PACK

Steps:

• Heat coals or gas grill for direct heat. Cut 18x18-inch piece of heavy-duty foil; spray with cooking spray. Place sweet potatoes and bell pepper on center of foil.
• Mix butter, honey and seasoned salt in small bowl. Drizzle over potato mixture; stir to mix. Fold foil over vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packet over medium heat 15 to 20 minutes or until sweet potatoes are tender. Place packet on serving platter. Cut large X across top of packet; unfold foil. Sprinkle with chives.

KIELBASA-SWEET POTATO FOIL PACKETS

Steps:

• Preheat a grill to medium. Toss the kielbasa, sweet potatoes, onion, celery, apricots and 4 thyme sprigs in a large bowl with 2 tablespoons olive oil. Drizzle with 1/4 cup orange juice and season with 1/2 teaspoon salt and a few grinds of pepper.
• Tear off four 24-inch sheets of foil and fold each in half. Pile the kielbasa mixture on one side of each foil sheet. Fold the foil over and crimp the edges to seal well. Grill the packets, rotating them occasionally so they don't burn, until the vegetables are tender, 18 to 22 minutes.
• Meanwhile, combine the vinegar with the remaining 1 cup orange juice, 1 tablespoon olive oil and 2 thyme sprigs in a medium skillet; season with 1/4 teaspoon salt. Bring to a boil and cook until syrupy and reduced to about 3 tablespoons, 5 to 7 minutes. Discard the thyme. Open the foil packets, drizzle with the sauce and sprinkle with celery leaves.

SWEET-POTATO AND ORANGE FOIL PACKS

Steps:

• Prepare grill for cooking.
• Toss together sweet potatoes, oranges, onions, butter, oil, and salt and pepper to taste.
• Put a 2-foot-long double layer of foil on a work surface. Place half of sweet potato mixture in center and sprinkle with 1/2 cup raisins. Cover with a third sheet of foil and tightly roll up all sides to seal. Wrap packet in a fourth sheet of foil to ensure insulation. Make another packet with remaining vegetables and raisins.
• Put packets side by side directly on hot coals. Cover grill and open grill vents, then grill packets until vegetables are tender, about 30 minutes.
• While packets are grilling, stir together honey, lemon juice, and parsley. Remove packets from grill and carefully unwrap. Drizzle vegetables with honey mixture.
• Cooks' Notes
• Gas grill method: Put packets on grill rack and close lid. Roast with grill set to moderately low.
• Oven method: Toss potatoes, oranges, onions, raisins, butter, and oil together in a large shallow roasting pan. Cover tightly with foil and roast in a preheated 450°F oven until potatoes begin to soften, about 50 minutes. Uncover and roast until vegetables are browned in spots and tender, about 25 minutes more.
• Editor's note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.

SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375°F Wrap sweet potatoes in foil and bake until soft, about 1 hour.
• Reset oven to 350F degrees.
• Slip sweet potatoes out of their skins and mash, adding butter, half and half, and Madeira.
• Add cinnamon, salt, nutmeg, and orange rind.
• Adjust seasonings and place in a buttered baking dish.
• Dot with butter, sprinkle with pecans and bake for 25 minutes.

SWEET POTATOES IN ORANGE CUPS

Steps:

• Preheat the oven to 400 degrees F. Poke the yams several times with a fork or knife to pierce the skin. Place on foil or a baking sheet in the oven and bake for 1 hour.
• Let the yams cool for several minutes, then cut in half and scoop out the fluffy insides into a large bowl (I love eating the high fiber skin as a snack). Mash the yams with the butter, brown sugar or maple syrup, evaporated milk and salt until creamy and fluffy.
• Cut the oranges in half and slice a very thin disk from the bottom so they rest flat; the skins are going to be the "bowls." With a paring knife cut around the inside rim of the orange removing the orange sections and pulp. Place any of the orange juice and pulp in a bowl and discard the white membranes and seeds. Save the juice and pulp for a cranberry sauce recipe or just enjoy as a snack.
• Fill each orange cup with 1/4 cup of puree and top with several mini marshmallows (you can cover and refrigerate these overnight).
• Preheat the oven to 350 degrees F. Place the orange cups on a baking sheet and bake until the marshmallows are golden, 20 to 25 minutes (see Cook's Note). Serve.

PORK AND SWEET POTATOES PACKETS

Steps:

• In a fry pan, brown chops on both sides.
• Place each in center of a large square of heavy duty foil.
• Peel and slice sweet potatoes; place slices over chops.
• Top with onion slices.
• Quarter and core apples, cut into thin wedges and arrange over onion slices.
• Combine sugar, salt, nutmeg and cloves and sprinkle over apples.
• Bring edged of foil together over chop. Fold over with a double fold, leaving a space for expansion and seal ends securely.
• Build a medium fire in a barbeque.
• barbeque packets 4 inches from heat turning several times for 1 hour or until pork is tender when pierces with a fork.

GRILLED SWEET POTATO AND PEPPER PACKETS

Steps:

• Heat grill to medium heat.
• Cut a piece of foil about 18 x 18 inches square. Lightly spray foil with cooking spray.
• Place sweet potatoes on foil, top with yellow pepper.
• Mix together the melted honey, butter, and seasoned salt. Pour over potato/pepper mixture. Toss slightly to distribute honey/butter.
• Note: You can add the chives to the vegetables now, or wait until after cooking and sprinkle them on top.
• Fold foil over vegetables and crimp to seal. Make sure you have a tight seal, but allow for circulation and expansion during grilling.
• Grill 15-20 minutes or until sweet potatoes are tender. Cut open foil packet and sprinkle with chives.

DANIELLE'S SWEET POTATO GRATIN (FROM OTTO LENGHI)

Steps:

• Preheat the oven to 200C./Gas Mark 6, Wash the sweet potatoes. (do not peel them) and cut them into discs 5mm thick. A mandolin is best for this job but you could use a sharp knife.
• In a bowl, mix together the sweet potatoes, sage, garlic, salt and pepper. Arrange the slices of sweet potato in a deep, medium-sized ovenproof dish by taking tight packs of them and standing them up next to each other. They should fit together quite tightly so you get parallel lines of sweet potato slices (skins showing) along the length or width of the dish. Throw any remaining bits of garlic or sage from the bowl over the potatoes. Cover the dish with foil, place in the oven and roast for 45 minutes. Remove the foil and pour the cream evenly over the potatoes, Roast, uncovered, for a further 25 minutes. The cream should have thickened by now. Stick a sharp knife in different places in the dish to make sure the potatoes are cooked. They should be totally soft.
• Serve immediately, garnished with sage, or leave to cool down. In any case, bringing the potatoes to the table in the baking dish, after scraping the outside clean. will make a strong impact.