Sweet Potato And Apple Dressing Recipes

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SWEET POTATOES AND APPLES



Sweet Potatoes and Apples image

My mom gave me this recipe for Thanksgiving. The family and I loved it. We had never liked sweet potatoes before! This colorful, aromatic side dish cooks in the microwave in minutes

Provided by MISSMIKE

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 10m

Yield 12

Number Of Ingredients 4

1 (29 ounce) can sweet potatoes
1 (21 ounce) can apple pie filling
2 teaspoons brown sugar
½ teaspoon ground cinnamon

Steps:

  • In a large bowl, mix together sweet potatoes, apple pie filling, brown sugar and cinnamon. Transfer to a medium microwave-safe dish.
  • Microwave on high 5 minutes, or until the mixture is hot and bubbly.

Nutrition Facts : Calories 114.8 calories, Carbohydrate 28.1 g, Fat 0.2 g, Fiber 1.8 g, Protein 1.2 g, Sodium 57.9 mg, Sugar 4.1 g

SWEET POTATO STUFFING



Sweet Potato Stuffing image

Mom likes to make sure there will be enough stuffing to satisfy our large family. For our holiday gatherings, she slow-cooks this tasty sweet potato dressing in addition to the traditional stuffing cooked inside the turkey. -Kelly Pollock, London, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 4h15m

Yield 10 servings.

Number Of Ingredients 11

1/4 cup butter, cubed
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
6 cups dry bread cubes
1 large sweet potato, cooked, peeled and cubed
1/4 cup chopped pecans

Steps:

  • In a 6-qt. stockpot, heat butter over medium-high heat; saute celery and onion until tender. Stir in broth and seasonings. Stir in remaining ingredients., Transfer to a greased 3-qt. slow cooker. Cook, covered, on low until heated through, about 4 hours.

Nutrition Facts : Calories 212 calories, Fat 8g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 459mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

SWEET POTATO STUFFING



Sweet Potato Stuffing image

Delicious savory and sweet stuffing that goes great with ham or poultry.

Provided by Derek

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 1h30m

Yield 8

Number Of Ingredients 8

6 tablespoons unsalted butter
1 medium apple - peeled, cored, and diced
⅓ cup chopped onion
1 tablespoon white sugar
1 teaspoon salt
¼ teaspoon ground nutmeg
1 (16 ounce) can sweet potatoes, drained
2 cups soft bread crumbs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Melt butter in a large skillet over medium heat. Add apple and onion; cover and cook until tender, 8 to 10 minutes.
  • Stir in sugar, salt, and nutmeg; push to one side of the skillet. Add drained sweet potatoes to the empty side of the skillet; mash with a fork. Add bread crumbs and mix until all ingredients are combined. Transfer to a greased casserole dish.
  • Bake in the preheated oven until golden brown on top, about 1 hour.

Nutrition Facts : Calories 168.9 calories, Carbohydrate 20.9 g, Cholesterol 22.9 mg, Fat 9.1 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 5.6 g, Sodium 381.6 mg, Sugar 6.9 g

SWEET POTATO, APPLE AND SPINACH SALAD



Sweet Potato, Apple and Spinach Salad image

Try out a tasty new salad recipe on the fam tonight with our Sweet Potato, Apple and Spinach Salad recipe. Cubed sweet potatoes, chopped green apples and juicy pears give this Sweet Potato, Apple and Spinach Salad its beautiful color and delicious flavor.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings, 1-1/2 cups each

Number Of Ingredients 6

1/4 cup KRAFT Classic CATALINA Dressing
1/2 lb. sweet potatoes (about 2 small), peeled, cut into 3/4-inch cubes
1 onion, sliced
2 apples, chopped
1 pear, chopped
1 pkg. (10 oz.) baby spinach leaves

Steps:

  • Heat dressing in large skillet on medium heat. Add potatoes and onions; cook 10 min. or until tender, stirring occasionally.
  • Add fruit; cook 3 min., stirring frequently.
  • Toss with spinach in large bowl. Serve immediately.

Nutrition Facts : Calories 130, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g

SWEET POTATO APPLE SALAD



Sweet Potato Apple Salad image

Enjoy this delicious sweet potato and apple salad that's sprinkled with walnut - a tasty side dish.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 2h30m

Yield 8

Number Of Ingredients 9

2 1/4 lb sweet potatoes (about 4 medium), peeled, cut into 1/2-inch cubes
1/4 cup chopped walnuts
2 lb Granny Smith apples (about 4 medium), cut into 1/2-inch cubes
2 tablespoons sugar
2 tablespoons fresh lime juice
3 tablespoons raisins
1/4 teaspoon salt
1/2 cup plain fat-free yogurt
3 tablespoons reduced-fat mayonnaise

Steps:

  • In 4- to 6-quart Dutch oven, place steamer basket; add 1/2 inch water (water should not touch bottom of basket). Place sweet potatoes in basket; cover tightly and heat to boiling. Reduce heat to low; steam covered 16 to 17 minutes or until tender. Plunge potatoes into ice water until cold; drain.
  • Meanwhile, sprinkle walnuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown.
  • In large bowl, sprinkle apples with sugar and lime juice; toss gently to coat. Stir in sweet potatoes, raisins, salt and 3 tablespoons of the walnuts.
  • In small bowl, stir together yogurt and mayonnaise. Pour over sweet potato mixture; toss gently to coat. Sprinkle with remaining 1 tablespoon walnuts. Cover; refrigerate at least 2 hours or up to 12 hours.

Nutrition Facts : Calories 240, Carbohydrate 50 g, Fat 1/2, Fiber 6 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 170 mg

SWEET POTATO CORNBREAD DRESSING



Sweet Potato Cornbread Dressing image

Provided by Trisha Yearwood

Categories     side-dish

Time 3h10m

Yield 8 servings

Number Of Ingredients 18

8 tablespoons (1 stick) salted butter
1 3/4 cups fine yellow cornmeal
1 1/4 cups all-purpose flour
1 tablespoon baking powder
Kosher salt and freshly ground black pepper
One 15-ounce can sweet potato puree
1/2 cup whole milk
1/4 cup honey
4 large eggs
Juice of 1 lemon
1 pound bulk sweet Italian sausage
1 red onion, small dice
3 stalks celery, small dice
2 carrots, small dice
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1 1/2 cups good quality chicken stock, plus more if needed
1/2 cup apple cider

Steps:

  • For the cornbread: Preheat the oven to 400 degrees F.
  • Meanwhile, put the butter in a 10-inch cast-iron skillet and leave in the oven until melted, about 8 minutes. Carefully remove from the oven and set aside.
  • Mix the cornmeal, flour, baking powder and a generous pinch of salt and pepper in a medium bowl until combined. Whisk together the sweet potato puree, milk, honey, eggs and lemon juice in a large bowl. Pour the melted butter into the wet ingredients and whisk to combine. Stir the dry ingredients into the wet ingredients, then pour the batter into the cast-iron skillet.
  • Lower the oven to 350 degrees F. Bake the cornbread until golden orange and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely, then cut into 1/2-inch cubes.
  • Line a baking sheet with parchment and spread the cornbread cubes on top. Toast in the oven, flipping halfway through, until browned and crispy along the edges, about 20 minutes. Set aside. (Leave the oven on.)
  • For the dressing: Crumble the sausage into a large skillet. Cook over medium heat, stirring frequently, until browned, about 8 minutes. Remove the sausage crumbles from the pan with a slotted spoon and remove to a large bowl. Add the onion, celery, carrot and thyme to the skillet with the sausage fat, then sprinkle with salt and pepper. Sweat the vegetables, stirring occasionally, until softened, about 10 minutes. Add to the bowl with the sausage, then add the chicken stock, apple cider and cornbread cubes and stir until moist but not mushy. Place in a 9-inch square casserole dish and bake until the top is crusty and golden, about 30 minutes.

SWEET POTATOES AND APPLES



Sweet Potatoes and Apples image

Provided by Marian Burros

Categories     easy, weekday, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 5

1 pound sweet potatoes
1 pound tart apples
1/2 cup apple cider
1/3 cup dried cranberries or dried cherries
1/8 teaspoon salt (optional)

Steps:

  • Peel sweet potatoes and cut into slices about 1/8-inch thick. Place in pot with water to cover; cover pot and bring to boil. Cook potatoes about 10 minutes, until they are soft.
  • Wash and quarter apples; remove core, and slice apples in food processor.
  • Place apples, apple cider and dried fruit in pot; cover and cook until apples soften, about 5 minutes.
  • When sweet potatoes are cooked, drain them and stir them into apple mixture and continue cooking over low heat until pork is ready. Season with salt, if desired, and serve.

Nutrition Facts : @context http, Calories 417, UnsaturatedFat 0 grams, Carbohydrate 100 grams, Fat 1 gram, Fiber 14 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 130 milligrams, Sugar 50 grams

SWEET POTATO APPLE DRESSING



Sweet Potato Apple Dressing image

This dressing is simply the greatest. It's easy to make, creates a heavenly aroma when baking and combines two traditional favorites -- sweet potatoes and dressing-- into one special dish. Folks always give it rave reviews.--Gail Prather, Bethel, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10-12 servings.

Number Of Ingredients 14

1-1/2 cups chopped green onion
2 celery ribs, chopped
1/2 cup butter
3 cups diced cooked sweet potatoes
3 medium tart apples, peeled and diced
4 cups soft bread cubes
1/2 cup chopped walnuts
3 eggs, lightly beaten
1/4 cup minced fresh parsley
2 teaspoons dried thyme
1 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg

Steps:

  • In a skillet, saute onions and celery in butter until tender. Transfer to a large bowl; add the sweet potatoes, apples, bread cubes and walnuts. Add eggs; toss to coat. Stir in the remaining ingredients. Spoon into a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 40 minutes. Uncover; bake 10 minutes longer or until lightly browned.

Nutrition Facts :

ROASTED SWEET POTATO AND APPLE SALAD RECIPE BY TASTY



Roasted Sweet Potato And Apple Salad Recipe by Tasty image

Here's what you need: olive oil, apple cider vinegar, honey, dijon mustard, salt, ground black pepper, ground cinnamon, sweet potato, boneless, skinless chicken breast, olive oil, salt, ground black pepper, paprika, apple, baby spinach, feta cheese, walnuts

Provided by Crystal Hatch

Categories     Sides

Time 30m

Yield 2 servings

Number Of Ingredients 17

3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey
½ teaspoon dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground cinnamon
½ cup sweet potato, diced
1 boneless, skinless chicken breast
2 teaspoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon paprika
1 apple, cored and sliced
2 cups baby spinach
2 tablespoons feta cheese, crumbled
2 tablespoons walnuts, toasted, unsalted, and chopped

Steps:

  • Preheat oven to 400˚F (200˚C).
  • In a measuring cup, add the olive oil, apple cider vinegar, honey, mustard, salt, pepper, and cinnamon and whisk to combine.
  • Place sweet potatoes and chicken breast on a parchment paper-lined sheet tray and season with olive oil, salt, pepper, and paprika.
  • Bake until chicken is cooked through and sweet potatoes are tender, 15-18 minutes.
  • Slice the chicken breast.
  • Toss the sweet potatoes and sliced chicken with the sliced apples, feta, and walnuts and drizzle with vinaigrette.
  • Enjoy!

Nutrition Facts : Calories 604 calories, Carbohydrate 38 grams, Fat 37 grams, Fiber 7 grams, Protein 32 grams, Sugar 21 grams

SWEET POTATO SALAD



Sweet Potato Salad image

Sweet Potato Salad recipe has roasted sweet potatoes, pecans, apples, and dried cranberries tossed in an easy maple mustard vinaigrette dressing. Flavorful and comforting Roasted Sweet Potato Salad is healthy, vegan, and a gluten free recipe that may be served warm or cold.

Provided by Melissa Erdelac

Categories     Side Dish

Time 45m

Number Of Ingredients 13

2 1/2 - 3 pounds sweet potatoes, (peeled and cubed in 1 inch chunks)
3 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
1 medium apple, (chopped)
1/2 cup chopped pecans
1/3 cup dried cranberries
1 tablespoon olive oil
2 teaspoons apple cider vinegar
1 tablespoon pure maple syrup
1 tablespoon stone ground mustard
1 tablespoon dijon mustard
2 tablespoons chives or green onions, (minced)

Steps:

  • Preheat oven to 425°F. Spray two baking sheets with nonstick cooking spray. Divide sweet potatoes between the baking sheets. Divide olive oil, salt, and pepper between the two sheets. Toss to combine.
  • Spread sweet potatoes in a single layer so they aren't touching. Bake for 25 minutes. Toss and flip sweet potatoes, then bake for 15 minutes more. They should have a crispy, caramelized exterior and soft interior.
  • Meanwhile whisk together dressing ingredients in a small bowl. In a large bowl place slightly cooled sweet potatoes, apples, pecans, and dried cranberries. Gently toss with dressing. Serve warm, room temperature, or cold. If serving cold, let sweet potatoes cool completely before tossing with other ingredients and dressing.

Nutrition Facts : Calories 268 kcal, Carbohydrate 39 g, Protein 3 g, Fat 12 g, SaturatedFat 1 g, Sodium 339 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving

SWEET POTATO AND APPLE DRESSING



Sweet Potato and Apple Dressing image

Provided by Theresa Korchynsky

Categories     Herb     Bake     Stuffing/Dressing     Apple     Sweet Potato/Yam     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

1 8- to 10-ounce sweet potato, peeled, diced
2 tablespoons vegetable oil
1/2 cup chopped onion
1/2 cup diced red-skinned apple
1/3 cup chopped celery
1 1/2 cups herb-seasoned stuffing mix
1/2 teaspoon rubbed dried sage
1 cup canned low-salt chicken broth

Steps:

  • Preheat oven to 375°F. Butter 4-cup casserole. Cook potato in small pot of boiling salted water until just tender, about 5 minutes. Drain and set aside.
  • Heat oil in heavy medium skillet over medium heat. Add onion, apple and celery and sauté until onion is translucent, abut 5 minutes. Add potato and sauté 1 minute. Add stuffing mix, sage and broth. Cover skillet, reduce heat to medium-low and cook until stock is absorbed, about 10 minutes. Season to taste with salt and pepper. Transfer dressing to prepared dish. (Can be prepared 2 hours ahead. Let stand at room temperature.) Cover with foil and bake until heated through, about 30 minutes. Uncover and bake until top begins to brown, about 15 minutes.

ROASTED SWEET POTATO SALAD RECIPE



Roasted Sweet Potato Salad Recipe image

Roasted Sweet Potato Salad has all the best flavors of Fall in one delicious salad. It's loaded with kale, roasted sweet potatoes, apple, pecans and goat cheese, then topped with the best maple vinaigrette.

Provided by Natasha Kravchuk

Categories     Easy/Medium

Time 50m

Number Of Ingredients 17

1 1/2 lbs sweet potatoes ((2 medium or 3 smaller sweet potatoes) )
1 Tbsp olive oil
1/2 Tbsp maple syrup
1/2 tsp sea salt
1/4 tsp black pepper
1 bunch kale ((10 cups chopped))
1 apple (thinly sliced)
1/2 cup pecans (lightly toasted if desired)
1/2 cup dried cranberries (or pomegranate seeds)
2 oz goat cheese ((1/2 cup crumbled))
3 Tbsp apple cider vinegar
1 Tbsp maple syrup
1 Tbsp dijon
1 garlic clove (finely minced or pressed)
1/3 cup extra virgin olive oil
1/2 tsp fine sea salt
1/8 tsp black pepper (freshly ground)

Steps:

  • Preheat oven to 425˚F. Line a large rimmed baking sheet with parchment paper or silicone liner. Toast pecans on a dry skillet over medium heat, tossing frequently for a few minutes until golden and fragrant then transfer to a plate to cool.
  • Peel and dice sweet potatoes into 1/2" thick pieces and transfer them to a mixing bowl. Drizzle with 1 Tbsp olive oil, 1/2 Tbsp maple syrup, 1/2 tsp sea salt, and 1/4 tsp black pepper and toss to combine.
  • Spread sweet potatoes out onto the prepared baking sheet. Bake at 425˚F for 30 minutes, flipping the sweet potatoes after 20 minutes to promote even roasting. Remove from the oven and let cool while preparing the salad.
  • In a small bowl or mason jar, combine all of the ingredients for the salad dressing in the order they are listed and thoroughly whisk together until well combined. You may need to re-whisk before dressing the salad since the dressing can separate as it sits.
  • Strip the kale leaves and discard the stems. Rinse and spin dry leaves then finely chop them into thin strips and transfer to a large mixing bowl. Drizzle with 3/4 of the dressing. Toss for a few minutes with two forks until kale is slightly softened, evenly coated in dressing, and reduced by about 1/4 in volume. Let salad rest for 15 minutes while you add the remaining ingredients.
  • Scatter roasted and cooled sweet potatoes over the kale then sprinkle on remaining toppings: sliced apple, toasted and cooled pecans, dried cranberries, and crumbled goat cheese. Drizzle the top with the remaining 1/4 of the dressing or add to taste then enjoy.

Nutrition Facts : Calories 376 kcal, Carbohydrate 41 g, Protein 5 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 519 mg, Fiber 6 g, Sugar 18 g, UnsaturatedFat 17 g, ServingSize 1 serving

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