CITRUS CANDIED SWEET POTATOES
This was printed in Favorite Recipes by Borden in 1987. I have been using this recipe every year at Thanksgiving and Christmas since then with a couple of twists. I am updating this recipe based upon CountryLady's review. I made this recipe using fresh sweet potatoes and it is so much better. I am leaving the canned as an option. Both ways are good.
Provided by PaulaG
Categories Yam/Sweet Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- If using fresh sweet potatoes, slice in 1 1/4 inch slices, place in saucepan, cover with water and cook for 15 minutes or until tender when pierced with a fork.
- Drain the potatoes and when cool enough to handle, remove the peel and place in a 2-quart casserole dish that has been lighly oiled or sprayed with non-stick cooking spray.
- If using canned potatoes drain the potatoes and arrange in 2-quart casserole that has been prepared as indicated above.
- In a medium bowl, combine sugar and cornstarch; add orange juice, lemon juice, butter, vanilla and orange zest.
- Pour over potatoes and bake 50 to 60 minutes, basting occasionally with the sauce.
- These potatoes can be prepared ahead, refrigerated and baked the next day.
MASHED SWEET POTATO WITH CITRUS
Categories Fruit Juice Citrus Side Bake Thanksgiving Vegetarian Orange Sweet Potato/Yam Fall Healthy Nutmeg Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 servings
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Prick potato all over with a fork and bake in a small baking dish until tender when pierced with a small sharp knife, about 1 hour. When potato is cool enough to handle, peel off skin with knife. Mash potato with remaining ingredients.
CITRUS-GLAZED SWEET POTATOES
These candied sweet potatoes work as a side dish for any dinner or holiday celebration by balancing citrusy sweet and savory flavors - and they also produce top-notch leftovers. Right out of the oven or the fridge, they are sure to add a pleasantly tart note to any meal. The braising liquid thickens as the tubers cook, resulting in a tangy glaze that coats every bite. Its acidity also helps the sweet potatoes stay intact with a slight bite even as they soften. The thinly sliced orange zest becomes tender and develops a marmalade-like taste. The shiny strips make for a beautiful garnish, along with the syrupy pan sauce.
Provided by Yewande Komolafe
Time 2h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees (see Tip). Use a vegetable peeler to peel strips of zest off 2 oranges. Cut the strips into thin matchsticks using a sharp knife and transfer to a large bowl. Juice all the oranges, the lemon and limes into the bowl for 1 1/4 cups juice. Whisk in the brown sugar, salt, ginger, cinnamon, nutmeg and black pepper until the sugar dissolves.
- Generously peel the sweet potatoes, removing the skin and the tougher layer of flesh just beneath. If your sweet potatoes are larger than 2 inches in diameter, halve or quarter lengthwise. Cut into 1-inch-thick rounds or pieces, add to the citrus mixture and toss to coat.
- Transfer the sweet potatoes and juice mixture to a 9-by-13-inch shallow glass or ceramic baking dish. Dot the top with the butter. Bake, stirring every 20 to 30 minutes to cook and coat evenly, until the sweet potatoes are tender and glazed, 1 1/2 to 2 hours. A paring knife should slide through the potatoes easily and the glaze should be the consistency of syrup.
- Let cool for about 10 minutes before serving. The dish can be made ahead and cooled, then wrapped tightly and refrigerated for up to 2 days. Reheat in a 350-degree oven, covered with foil, or in a microwave, covered with a microwave-safe cover or plastic wrap.
CITRUS POTATOES
Make and share this Citrus Potatoes recipe from Food.com.
Provided by Sackville
Categories Potato
Time 25m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Boil the potatoes, whole, for 15-20 minutes until tender.
- Drain and toss with olive oil, the grated zest and juice of a lemon.
- Season with salt. Serve hot.
Nutrition Facts : Calories 127.5, Fat 3.5, SaturatedFat 0.5, Sodium 298.3, Carbohydrate 22.3, Fiber 2.8, Sugar 1.1, Protein 2.5
GLAZED SWEET POTATOES
Fresh sweet potatoes Mom grew disappeared fast at our family table when she served them with this easy, flavorful glaze. She still makes them this way, and now her sweet potato recipe has become a favorite with the grandchildren as well! -Rosemary Pryor, Pasadena, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 5 servings.
Number Of Ingredients 5
Steps:
- If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 25-40 minutes or until tender. Drain; cool slightly and peel. Cut into chunks., Preheat oven to 350°. Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes. , Bake, uncovered, 30-40 minutes or until heated through.
Nutrition Facts : Calories 352 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 96mg sodium, Carbohydrate 66g carbohydrate (39g sugars, Fiber 6g fiber), Protein 3g protein.
ORANGE-GLAZED SWEET POTATOES
Sweet potatoes are such a nutritious vegetable and this recipe makes it absolutely delicious. The topping makes it irresistible.-American Dairy Assoc, Stacy Duffy, Chicago, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts :
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