Sweet Potato Apple Dressing Food

SWEET POTATO AND APPLE CASSEROLE

Steps:

• Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes, or until tender but firm. Drain, cool and cut into 1/4 inch slices.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
• In a small bowl, mix brown sugar, cinnamon and nutmeg.
• Layer sweet potatoes, brown sugar mixture and apples in the prepared baking dish.
• In a medium bowl, mix flour, brown sugar, butter and pecans. Sprinkle over the sweet potatoes.
• Bake in the preheated oven 30 minutes, or until lightly browned.

SWEET POTATO APPLE SALAD

Steps:

• In 4- to 6-quart Dutch oven, place steamer basket; add 1/2 inch water (water should not touch bottom of basket). Place sweet potatoes in basket; cover tightly and heat to boiling. Reduce heat to low; steam covered 16 to 17 minutes or until tender. Plunge potatoes into ice water until cold; drain.
• Meanwhile, sprinkle walnuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown.
• In large bowl, sprinkle apples with sugar and lime juice; toss gently to coat. Stir in sweet potatoes, raisins, salt and 3 tablespoons of the walnuts.
• In small bowl, stir together yogurt and mayonnaise. Pour over sweet potato mixture; toss gently to coat. Sprinkle with remaining 1 tablespoon walnuts. Cover; refrigerate at least 2 hours or up to 12 hours.

SWEET POTATO STUFFING

Steps:

• In a 6-qt. stockpot, heat butter over medium-high heat; saute celery and onion until tender. Stir in broth and seasonings. Stir in remaining ingredients., Transfer to a greased 3-qt. slow cooker. Cook, covered, on low until heated through, about 4 hours.

GLAZED APPLES AND SWEET POTATOES

Steps:

• Heat oven to 400°F. Place sweet potatoes on cookie sheet; prick with fork. Roast 1 hour or until almost tender. Let stand 45 minutes or until cool. Peel; cut into 1/3-inch-thick slices.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, toss apples and lemon juice. Arrange potatoes and apples alternately in baking dish. Pour remaining lemon juice in bowl over potatoes and apples.
• In 2-quart saucepan, stir together brown sugar, honey, butter, bourbon, cinnamon, ginger and salt. Heat to boiling over medium heat, stirring occasionally; boil 2 minutes or until slightly thickened. Pour glaze over potatoes and apples.
• Roast uncovered 30 minutes. Spoon glaze from bottom of dish over potatoes and apples. Sprinkle with pecans. Roast 14 to 15 minutes longer or until apples are browned. Spoon glaze over top before serving.

GRILLED SWEET POTATOES WITH APPLES

Steps:

• Preheat an outdoor grill.
• In a bowl, toss the sweet potato and apple slices with the cinnamon and sugar. Divide the mixture into 4 portions, places each on a large piece of aluminum foil. Top each with an equal amount of butter. Tightly seal foil around each portion.
• Place foil packets on the grill, and cook 40 minutes, turning every 5 to 10 minutes, until potatoes and apples are tender.

BAKED APPLES WITH SWEET POTATO STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large pot over medium heat, combine the candies and water. Stir until candies are dissolved.
• Add the apples and baste frequently until apples begin to soften. Remove from heat and allow to cool.
• Mix together the sweet potatoes, brown sugar, pineapple and pecans.
• Stuff the cooled apples with the sweet potato mixture. Mound any remaining mixture on top of apples.
• Place in 4 quart casserole dish and bake for 20 minutes; place a marshmallow on each apple, return to oven and cook until marshmallows are golden brown.

SWEET POTATO, APPLE AND SPINACH SALAD

Steps:

• Heat dressing in large skillet on medium heat. Add potatoes and onions; cook 10 min. or until tender, stirring occasionally.
• Add fruit; cook 3 min., stirring frequently.
• Toss with spinach in large bowl. Serve immediately.

SMUSHED APPLES AND SWEET POTATOES

Steps:

• Place the sweet potato in a medium saucepan and fill with enough water to cover the potatoes. Bring to a boil, reduce heat to medium, and simmer for about 20 minutes or until tender. Remove from heat, drain and set aside.
• Melt butter over low heat in a small saucepan. Mix in the sugar, cinnamon and allspice. Add the apple slices, cover, and let simmer for 5 minutes, or until the apples are tender. Mix the apple mixture into the drained sweet potatoes along with the milk. Mix well using an electric mixer or just a fork until potatoes are mashed.

SWEET POTATO APPLE DRESSING

Steps:

• In a skillet, saute onions and celery in butter until tender. Transfer to a large bowl; add the sweet potatoes, apples, bread cubes and walnuts. Add eggs; toss to coat. Stir in the remaining ingredients. Spoon into a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 40 minutes. Uncover; bake 10 minutes longer or until lightly browned.

SWEET POTATO AND APPLE DRESSING

Steps:

• Preheat oven to 375°F. Butter 4-cup casserole. Cook potato in small pot of boiling salted water until just tender, about 5 minutes. Drain and set aside.
• Heat oil in heavy medium skillet over medium heat. Add onion, apple and celery and sauté until onion is translucent, abut 5 minutes. Add potato and sauté 1 minute. Add stuffing mix, sage and broth. Cover skillet, reduce heat to medium-low and cook until stock is absorbed, about 10 minutes. Season to taste with salt and pepper. Transfer dressing to prepared dish. (Can be prepared 2 hours ahead. Let stand at room temperature.) Cover with foil and bake until heated through, about 30 minutes. Uncover and bake until top begins to brown, about 15 minutes.

SWEET POTATO SALAD WITH ORANGE DRESSING

Steps:

• Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or just until tender. Drain., Meanwhile, in a large bowl, mix mayonnaise, orange juice, honey, orange zest, ginger, salt and pepper. Stir in apple, fennel, cranberries, pecans and walnuts. Add sweet potatoes; toss gently to coat. Serve warm or refrigerate, covered, and serve cold.

ROASTED SWEET POTATO AND APPLE SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a measuring cup, add the olive oil, apple cider vinegar, honey, mustard, salt, pepper, and cinnamon and whisk to combine.
• Place sweet potatoes and chicken breast on a parchment paper-lined sheet tray and season with olive oil, salt, pepper, and paprika.
• Bake until chicken is cooked through and sweet potatoes are tender, 15-18 minutes.
• Slice the chicken breast.
• Toss the sweet potatoes and sliced chicken with the sliced apples, feta, and walnuts and drizzle with vinaigrette.
• Enjoy!

CURRIED SWEET POTATO AND APPLE SOUP

Steps:

• In large saucepan or Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, 5 minutes or until onions are tender.
• Add gingerroot, curry powder, cumin, salt and cinnamon. Cook, stirring constantly, 1 minute. Add water, sweet potatoes and apples. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring frequently, or until sweet potatoes are very tender.
• In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend until smooth. Repeat with remaining soup. Reheat if necessary. Stir in cilantro.

SWEET TART WALDORF APPLE SALAD

Steps:

• Toss diced apples with lemon juice in a salad bowl.
• Beat Neufchatel cheese, whipped cream, brown sugar, mayonnaise, and vanilla extract together in a separate bowl until dressing is smooth and creamy.
• Stir grapes and celery into apples and toss lightly with dressing to coat. Top salad with walnut halves and sweetened dried cranberries.