Sweet Potato Bread With Cinnamon Rum Orange Glaze Food

SWEET POTATO BREAD I

Steps:

• Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
• Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.

SWEET POTATO CINNAMON BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, oil and milk until blended. Add to flour mixture; stir just until moistened. Fold in raisins and walnuts., Transfer to 4 greased 5-3/4x3x2-in. loaf pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.

ORANGE CINNAMON BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. In a saucepan, heat milk and orange juice to 110°, add to yeast mixture. Stir in 1/2 cup sugar, orange zest, salt, egg and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Roll each portion into a 15x7-in. rectangle. Brush with water. Combine cinnamon and remaining sugar; sprinkle over dough to within 1 in. of edge. , Tightly roll up, jelly-roll style, starting with a short side; seal ends. Place seam side down into two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to cool on a wire rack. Combine glaze ingredients; drizzle over bread.

ORANGE RUM SWEET POTATOES

Steps:

• Preheat oven to 350°F.
• Arrange sweet potato strips in single layer in shallow baking dish.
• In small saucepan, combine butter, orange flavored rum, kosher salt, and light brown sugar.
• Bring to a boil and simmer 5 minutes.
• Pour rum mixture over sweet potatoes and sprinkle with additional brown sugar.
• Bake 15 minutes.

SWEET POTATO CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 350. Grease and flour a 10-in tube pan with removable bottom. Tap out excess flour.
• Place pecan halves on bottom of pan in even layer.
• Using colander, drain sweet potatoes well.
• In a bowl, mash potatoes until smooth.
• In medium bowl, combine flour, baking powder, cinnamon, baking soda, ginger and salt.
• In large bowl, with electric mixer on medium speed, beat butter and sugars 2 minutes, until fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in buttermilk, vanilla and mashed potatoes.
• With mixer on low speed, gradually add flour mixture, beat on medium speed until well blended. Spoon batter into prepared pan; spread evenly. Bake 60 to 65 minutes or until cake tester inserted in center comes out clean.
• Cool on rack 15 minutes. Run knife around edges; remove pan sides. Cool completely.
• Run long, sharp knife carefully under bottom of cake between pan and pecans. Turn cake out onto cake plate, pecan side up.
• Glaze: In small saucepan, over high heat, combine sugar and orange juice. Bring to a boil. Reduce heat and boil until thick and syrupy, 3 to 5 minutes. Remove from heat. Stir in zest.
• Brush over pecans, letting some glaze run down sides of cake.

ORANGE-GLAZED SWEET POTATOES

Steps:

• In a large saucepan over medium heat, cook sweet potatoes in boiling water until tender but still hold their shape, about 5 minutes; drain. Arrange in a buttered 2-qt. baking dish so slices overlap slightly. , In a saucepan, combine juice, butter, sugar, syrup, zest and spices; bring to a boil over high heat, stirring occasionally. Reduce heat to medium; cook until thickened, about 5 minutes. Drizzle over potatoes., In a small bowl, combine oats, sugar and cinnamon. Cut in butter until crumbly. Stir in pecans. Sprinkle over potatoes. Bake, uncovered, at 350° for 30 minutes.

ROASTED SWEET POTATOES WITH ORANGE MARMALADE AND BALSAMIC GLAZE

Steps:

• heat oven to 375
• Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
• In a saucepan reduce the vinegar by half, then add honey, marmelade and ginger. Stir to combine.
• When potatoes are roasted, remove and toss to coat with marmelade mixture.

SWEET POTATO LOAF

Steps:

• In a large bowl, combine the first seven ingredients. Whisk together the sweet potatoes, eggs and oil. Add sugar; whisk until smooth. Stir into dry ingredients just until combined. Fold in walnuts and raisins (batter will be thick). Transfer to two greased 9x5-in. loaf pans. , Bake at 350 ° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks. , Meanwhile, for glaze, combine the confectioners' sugar, orange zest and enough orange juice to achieve desired consistency. Spread over warm loaves; sprinkle with walnuts.

GLAZED CRANBERRY SWEET POTATO BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, pie spice, baking powder and salt. In another large bowl, combine the eggs, sweet potatoes, cranberry sauce and oil. Stir into dry ingredients just until moistened. Fold in pecans. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, about 55-60 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a small bowl, combine the glaze ingredients until smooth; drizzle over cooled loaves.