Sherried Sweet Potatoes And Apples Recipes

SHERRIED SWEET POTATOES

Steps:

• Combine all ingredients and beat with a mixer until fluffy.
• Turn into a buttered 1½ quart casserole and bake at 375° 45 minutes.
• Serve hot.

SHERRIED SWEET POTATOES AND APPLES

Steps:

• In a kettle combine the sweet potatoes with enough cold water to cover them by 1 inch and boil them for 35 minutes, or until they are just tender. Drain the sweet potatoes and let them cool until they can be handled. The sweet potatoes may be prepared in advance up to this point and kept chilled overnight. Peel the sweet potatoes, cut them lengthwise into sixths, and cut the lengths crosswise into 1/2-inch pieces. Peel, core, and cut the apples lengthwise into sixths and cut the wedges crosswise into 1/2-inch pieces. In a large heavy skillet cook the apples in the butter over moderate heat, stirring, for 3 minutes, or until they are softened. Stir in the lemon juice, the brown sugar, the cinnamon, and the Sherry, bring the liquid to a boil, and simmer the apples for 3 minutes. Add the sweet potatoes and cook the mixture, stirring gently and trying not to break up the sweet potatoes, for 2 minutes, until it is combined well and heated through. Transfer the mixture to a heated serving dish.

HEALTHY APPLE SWEET POTATO BAKE

Steps:

• In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and apples. In a small bowl, combine the brown sugar, nutmeg, allspice, salt and pepper; sprinkle half over apples. Dot with half of the butter. Repeat layers. , Cover and bake at 350° for 15 minutes. Baste with pan juices. Bake, uncovered, 15 minutes longer or until apples are tender.

MAPLE GLAZED SWEET POTATOES AND APPLES

Steps:

• Preheat oven to 375°F.
• In a 13x9x2 inch glass baking dish, alternate potato and apple slices in rows, packing tightly.
• Combine remaining ingredients in heavy medium saucepan and bring to a boil over high heat. Pour hot syrup over potatoes and apples. Cover dish tightly with foil and bake 1 hour. Uncover casserole. (Can be prepared 3 hours ahead to this point. Let stand at room temperature, basting occasionally with pan juices.) Reduce oven temperature to 350°F Bake until potatoes and apples are very tender and syrup is reduced to a thick glaze, basting occasionally, about 45 minutes. Let stand 10 minutes before serving.

ORANGE SHERRIED SWEET POTATOES

Steps:

• Cook potatoes in boiling water until tender, about 30 to 40 minutes.
• Drain, cool slightly and peel.
• While still warm mash with butter, orange rind, orange juice, sherry, sugar, nutmeg, salt and pepper.
• Return to saucepan and heat over medium heat until hot.

SHERRIED SWEET POTATOES AND APPLES

Steps:

• In a kettle, combine the sweet potatoes with enough water to cover by 1 inch and boil for 35 minutes, until tender.
• Drain the sweet potatoes and let them cool until they can be handled. The sweet potatoes may be prepared in advance and kept chilled overnight.
• Peel the sweet potatoes, cut them lengthwise into sixths, and cut crosswise into 1/2-inch pieces.
• Peel, core and cut the apples lengthwise into sixths and crosswise into 11/2-inch pieces.
• In a large heavy skillet cook the apples in the butter over moderate heat, stirring, for 3 minutes. Stir in the lemon juice, the brown sugar, the cinnamon and the sherry. Bring to a boil, and simmer 3 minutes. Add the sweet potatoes and cook, stirring gently, for 2 minutes, until heated through.
• Transfer to a heated serving dish.