Sweet Potato Jam Food
SWEET POTATO JAM
I have not made (or tasted) this-yet. I usually do not post a recipe that I haven't made or tried, but I am posting this because a few others members were interested in it. Prep and cooking time are guesses. This recipe came from a website...don't remember the name of it-sorry. ----IMPORTANT: PLEASE NOTE----This jam is rather perishable, so it is best to store even the sealed jars in the refrigerator. Once opened, the jam should be served within 4 to 5 days.----
Provided by kdp4640
Categories Free Of...
Time 1h
Yield 4 half pints
Number Of Ingredients 8
Steps:
- Remove 4 strips lemon zest from lemon-if you don't have a zester, you can use a vegetable peeler.
- Tie lemon zest and cloves in a small piece of cheesecloth.
- Squeeze the juice from the lemon into a large saucepan.
- Remove any lemon seeds.
- Add 4 cups water to saucepan.
- Add sweet potatoes to lemon water in saucepan.
- Add sugar, cheessecloth and contents, cinnamon stick, vanilla bean, and nutmeg.
- Bring mixture to a boil.
- Reduce heat and simmer until thick and jam like, about 30 minutes.
- Using a spoon, skim off any foam that may rise to the surface as the jam cooks.
- Remove from heat.
- The potatoes should be soft enough to fall apart on their own, but if they don't, mash them with the back of a wooden spoon.
- Remove and discard cheesecloth and contents.
- You may leave the vanilla bean and cinnamon stick in the jam if you prefer, if not-remove them.
- Ladle jam into hot, clean jars---filling to 1/4 to 1/8 inch from the top.
- Wipe rim of jar clean.
- Place canning lids that have been preheated in hot water on jars and tighten rings as tight as possible.
- Process in water bath canner for 10 minutes. If you prefer not to process it, store in refrigerator and use within 10 to 14 days.
- ~~IMPORTANT: PLEASE NOTE~~This jam is rather perishable, so it is best to store even the sealed jars in the refrigerator. Once opened, the jam should be served within 4 to 5 days.~~.
APRICOT-GLAZED SWEET POTATO BAKE
This makes a great side dish to turkey or ham, its really delicious! Adjust all ingredients to taste.
Provided by Kittencalrecipezazz
Categories Yam/Sweet Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degree.
- Butter a 13 x 9-inch baking dish.
- Place potatoes in prepared dish, and set aside.
- In a saucepan, combine brown sugar, cornstarch, salt and cinnamon; stir in apricot nectar (or preserves) water and orange peel; bring to a boil, stirring constantly, cook, and stir for 2 minutes more.
- Remove from heat; stir in butter and pecans.
- Pour over sweet potatoes.
- Season with black pepper.
- Bake, uncovered for 20-25 minutes or until heated through.
Nutrition Facts : Calories 767.3, Fat 23.6, SaturatedFat 6.8, Cholesterol 22.9, Sodium 418.3, Carbohydrate 137.4, Fiber 12.8, Sugar 76.6, Protein 7.6
SWEET POTATO WEDGES RECIPE BY TASTY
Here's what you need: medium sweet potatoes, olive oil, salt, pepper, fresh rosemary
Provided by Hannah Williams
Categories Snacks
Yield 3 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F (200°C).
- Thoroughly wash sweet potatoes. Slice in half, then into wedges.
- Toss wedges in olive oil and seasonings.
- Place on a baking sheet, skin side down.
- Bake 30-40 minutes.
- Enjoy!
Nutrition Facts : Calories 435 calories, Carbohydrate 54 grams, Fat 23 grams, Fiber 7 grams, Protein 4 grams, Sugar 17 grams
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