Orange Juice Braised Sweet Potatoes Recipes

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ORANGE SWEET POTATOES



Orange Sweet Potatoes image

"Seconds are common once folks try these wonderfully satisfying sweet potatoes-they're smothered with a cinnamon-orange sauce and dotted with walnuts," writes Bonnie Baumgardner from her home in Sylva, North Carolina.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 12 servings.

Number Of Ingredients 11

8 medium sweet potatoes (about 4 pounds)
2/3 cup packed brown sugar
4 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup orange juice
1/4 cup honey
3 tablespoons butter
2 tablespoons water
2 tablespoons grated orange zest
1/2 cup chopped walnuts

Steps:

  • Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain. When potatoes are cool, peel and cut into 1/2-in. slices. Arrange in a greased shallow 3-qt. baking dish; set aside., In a large saucepan, combine the brown sugar, cornstarch, salt and cinnamon. Stir in the orange juice, honey, butter, water and orange zest. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in walnuts. , Pour mixture over the potatoes. Bake, uncovered, at 350° for 25 minutes or until heated through.

Nutrition Facts :

SPICY BRAISED SWEET POTATOES



Spicy Braised Sweet Potatoes image

This recipe is adapted from one in "The Glorious Foods of Greece," by Diane Kochilas. The sweet potatoes, seasoned with lots of paprika and cayenne, are simmered with onions on top of the stove.

Provided by Martha Rose Shulman

Categories     side dish

Time 1h

Yield Serves six

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 large red onion, halved and sliced thin across the grain
Salt
2 garlic cloves, minced
1 tablespoon plus 1 teaspoon sweet paprika
1/2 teaspoon cayenne (more to taste)
2 tablespoons tomato paste
4 large sweet potatoes about 3 pounds, peeled and quartered or cut in sixths if fat
1/2 cup dry white wine
Water as needed

Steps:

  • Heat the olive oil over medium heat in a large, heavy lidded skillet or Dutch oven. Add the onion and a generous pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Stir in the paprika, cayenne and tomato paste, and cook, stirring, until the tomato paste turns a rusty color, about one minute.
  • Add the sweet potatoes, and stir for about a minute until coated with the onion and spice mixture. Add the white wine, enough water to cover the sweet potatoes halfway (1 1/2 to 2 cups), and salt to taste. Bring to a boil, lower the heat to medium-low, cover and simmer 30 to 40 minutes until the potatoes are tender and the sauce thick. Taste and adjust salt. If the sauce is still watery once the sweet potatoes are thoroughly cooked, do not adjust salt right away. Carefully remove the sweet potatoes to a platter using tongs. Turn up the heat, and reduce the sauce until thick. Adjust salt, and pour the sauce over the sweet potatoes. Remove from the heat, and let stand for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 383 milligrams, Sugar 7 grams

CANDIED SWEET POTATOES WITH ORANGE JUICE



Candied Sweet Potatoes with Orange Juice image

Every holiday my mother makes these candied sweet potatoes with orange juice and every holiday someone asks for her recipe. After 53 years, she certainly has perfected it!

Provided by GR8DO

Categories     Side Dish     Potato Side Dish Recipes

Time 1h

Yield 12

Number Of Ingredients 6

6 medium sweet potatoes
1 cup packed brown sugar
½ cup unsalted butter
¼ cup orange juice
½ teaspoon salt
4 whole cloves, or more to taste

Steps:

  • Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but not mushy, 18 to 20 minutes. Drain. Peel sweet potatoes and cut in half lengthwise. Discard skins.
  • Combine brown sugar, butter, orange juice, salt, and cloves in a large skillet or electric frying pan; bring to a boil. Reduce heat and simmer for 5 minutes until syrupy. Arrange potato halves in the syrup and simmer for 20 to 25 minutes. Remove cloves from syrup before serving, if you wish.

Nutrition Facts : Calories 238.4 calories, Carbohydrate 41.6 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 3.5 g, Protein 1.9 g, SaturatedFat 4.9 g, Sodium 166.4 mg, Sugar 23 g

SWEET POTATOES WITH APPLES



Sweet Potatoes with Apples image

This satisfying dish is very welcome at any meal at our house, especially on holidays. The tart apple slices taste so good baked on top of the mild sweet potatoes. -Jean Winfree, Wausau, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 7

3 to 3-1/2 pounds sweet potatoes
2 tart apples, peeled, cored and cut into 1/4-inch rings
1/2 cup orange juice
1/4 cup packed brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
2 tablespoons butter

Steps:

  • Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30 minutes or until just tender. Drain and cool slightly. Peel and cut into 1/4-in. slices., In a greased 13-in. x 9-in. baking dish, alternately layer potatoes and apples. Pour orange juice over top. Combine the brown sugar, ginger and cinnamon; sprinkle over potatoes and apples. Dot with butter. , Bake, uncovered, at 350° for 35-45 minutes or until apples are tender.

Nutrition Facts : Calories 225 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 106mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 5g fiber), Protein 2g protein.

BRAISED CHIPOTLE SWEET POTATOES



Braised Chipotle Sweet Potatoes image

This super-easy weeknight dinner shows once and for all that braising isn't just for meat! Spicy, tender sweet potatoes simmer in a delicious sauce with stewed carrot pieces and slightly crisp kale. Perfect for vegans and carnivores alike, it's served with a sprinkle of crisp radish sticks and cilantro for a fresh finish.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 15

1 teaspoon cumin seeds
1 tablespoon extra-virgin olive oil
2 large rainbow carrots, cut into 1-inch half-moons
1 large yellow onion, diced
2 large sweet potatoes (about 2 pounds), cut into 1-inch pieces
Kosher salt
6 cups kale (about 1 pound), woody ends discarded, leaves and stems chopped
Juice of 1 navel orange (about 1/3 cup)
1 tablespoon tomato paste
1 tablespoon dark brown sugar
1 chipotle pepper in adobo, seeded and chopped, plus 1 tablespoon adobo sauce, optional
1 1/2 cups vegetable broth
2 cups cooked brown rice, for serving, optional
2 radishes, cut into thin matchsticks
1/4 cup fresh cilantro, chopped

Steps:

  • Arrange an oven rack in the lower third of the oven and preheat to 350 degrees F.
  • Heat a large braiser or Dutch oven over medium heat. Add the cumin seeds and toast, stirring occasionally, until very fragrant, about 1 minute. Add the olive oil, carrots and onions and cook, stirring frequently, until the carrots soften and the onions start to become translucent, 3 to 4 minutes. Add the sweet potatoes and 1 teaspoon salt and toss together so that everything is coated with the oil and seeds. Cook until the sweet potatoes start to soften slightly on the edges, about 5 minutes.
  • Stir in the kale and 1 teaspoon salt and let wilt slightly, another 2 minutes. While the kale is cooking, stir the orange juice, tomato paste, brown sugar and chipotle into the vegetable broth. Add the adobo sauce, if using. Pour the mixture into the pot. Stir and toss all the vegetables with the broth mixture and bring the mixture to a boil. Taste for seasoning and add more salt if desired.
  • Cover with a lid and bake 30 minutes. Remove the lid, stir and bake, uncovered, until the potatoes are very tender and saucy, about 30 minutes more. Serve on a bed of brown rice if desired, topped with radish and cilantro.

GINGERED SWEET POTATOES WITH ORANGE JUICE



Gingered Sweet Potatoes with Orange Juice image

The trick that gives you incredible flavor is to cook fresh sweet potatoes in their skin just until tender.

Provided by pamela

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h

Yield 8

Number Of Ingredients 8

2 ½ pounds sweet potatoes
cooking spray
2 tablespoons white sugar
2 teaspoons cornstarch
½ teaspoon salt
½ teaspoon ground ginger
½ cup orange juice
3 tablespoons butter

Steps:

  • Pierce skin of sweet potatoes in several spots with a fork.
  • Cook sweet potatoes in microwave oven until just tender, 12 to 15 minutes. Refrigerate sweet potatoes until cooled completely, at least 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Prepare a shallow 1 1/2-quart baking dish with cooking spray.
  • Peel sweet potatoes and cut into cubes; spread into prepared baking dish.
  • Mix sugar, cornstarch, salt, and ginger together in a glass measuring cup; pour orange juice into the cup while stirring with a whisk.
  • Heat orange juice mixture in microwave oven for 1 minute, stir, and continue to heat until thickened and smooth, 30 to 60 seconds more; add butter and stir until melted. Pour the liquid over the sweet potatoes.
  • Bake in preheated oven until sweet potatoes are heated through, 15 to 20 minutes.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 34 g, Cholesterol 11.4 mg, Fat 4.5 g, Fiber 4.3 g, Protein 2.4 g, SaturatedFat 2.8 g, Sodium 254.3 mg, Sugar 10.4 g

ORANGE JUICE-BRAISED SWEET POTATOES



ORANGE JUICE-BRAISED SWEET POTATOES image

Categories     Side     Braise

Yield 4 servings

Number Of Ingredients 5

3 x sweet potatoes, peeled and cut into one inch slices
2 tbsp chopped rosemary
1 cup orange juice
1 x red onion, sliced thickly
salt and pepper

Steps:

  • Put sweet potatoes into a large sauté pan. Add rosemary, orange juice, red onion and season with salt and pepper. Bring to a simmer and cook for about 10 to 15 minutes, until the potatoes are tender.

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