Apricot And Orange Sweet Potatoes Recipes

Steps:

• Combine apricots, water and sugar and cook until soft, about 20 minutes. Drain and reserve liquid in a saucepan.
• Peel, slice and cook yams in water until tender, about 15 minutes.
• Grease casserole. Alternate layers of sliced yams, apricots and lemon slices in casserole.
• Add brown sugar, butter and apricot brandy to the saucepan with apricot liquid and heat until butter is melted. Pour over casserole.
• Bake at 350 degrees for 20 to 30 minutes.
• Sprinkle nuts over casserole 10 minutes before removing from oven.

Steps:

• Preheat over to 400 degrees.
• Lightly oil an 8 inch square baking pan or spray with nonstick cooking spray.
• Place sweet potatoes in prepared pan and sprinkle with salt and pepper. Bake uncovered , until just tender, stirring several times, about 30 minutes.
• While sweet potatoes are baking, place apricots and prunes in a small heatproof bowl and cover with boiling water. Let stand for 30 minutes. Drain.
• In a small saucepan, combine remaining ingredients. Bring to a boil over medium heat. Pour over sweet potatoes and add apricots and prunes, Mix well.
• Return to over and bake uncovered, stirring 5 minutes for 15 minutes.

Steps:

• Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix together brown sugar, cornstarch, salt, cinnamon, apricot nectar, water, and orange peel in a saucepan; bring to a boil over medium heat. Reduce heat to medium-low, and cook for 2 minutes, stirring constantly. When the sauce is thick, stir in the butter and pecans. Place the sweet potato chunks into the prepared baking dish, and pour the sauce over to coat all the potatoes.
• Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.

Steps:

• 1. Place sweet potatoes in a greased 13"x9"x2" baking dish and set aside.
• 2. In a saucepan, combine brown sugar, cornstarch, salt and cinnamon; stir in apricot nectar, water and orange peel. Bring to a boil, stirring constantly. Cook and stir for 2 minutes more. Remove from the heat; stir in butter and pecans.
• 3. Pour over sweet potatoes. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

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.

Steps:

• 1. Heat Oven to 400 - Coat a 9x9 inch Baking Dish with no stick cooking spray, - Place the cubed Potatoes in the Baking Dish.
• 2. In a Bowl, mix the Orange Juice, Olive oil, Pumpkin Pie Spice,and salt. Mix Well and then drizzle Over the Potatoes in the Dish. Cover and Bake for 35 Minutes or till almost tender.
• 3. Take Potatoes out of Oven and stir, In a Bowl Whisk Preserves, Brown Sugar and Vanilla. pour Evenly over the potatoes, Then Sprinkle evenly with the pecans.
• 4. Bake UNCOVERED , an additional 5 to 10 Minutes or till completely heated through. Take Out Of Oven.

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.

Steps:

• Preheat oven to 450°F.
• Prick potatoes and bake in middle of oven 1 1/2 hours, or until very soft. Scoop flesh into a bowl.
• In a saucepan cover apricots by 1 inch with cold water and simmer until soft, about 30 minutes. Reserve 2 tablespoons cooking liquid and drain apricots. In a food processor puree apricots with granulated sugar and reserved liquid until smooth.
• Add puree to potatoes with salt to taste and with an electric mixer beat until smooth. Spread mixture in a buttered 2-quart shallow baking dish. Puree may be prepared up to this point 1 day ahead and chilled, covered.
• Reduce oven temperature to 400°F.
• In a small bowl blend with your fingers flour, brown sugar, butter, pecans, and salt to taste until combined well and crumble over puree. Bake puree in middle of oven until heated through and streusel is bubbling, about 15 minutes.

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.

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.

Steps:

• Place the sweet potatoes in a large pot; add cold water to cover by about 1 inch.
• Cover and bring to a boil; reduce the heat and boil gently until the potatoes are tender, about 15 minutes.
• Drain and return the potatoes to the pot.
• Add the remaining ingredients, except preserves, and mash with a potato masher until smooth.
• Add apricot preserves, and stir potatoes well.
• Taste and adjust seasonings.
• If the potatoes seem dry, add a little more milk.

Steps:

• Place sweet potatoes in a 13x9-in. baking dish and set aside. In a saucepan, combine sugar, cornstarch, salt and cinnamon; stir in apricot nectar, water and orange zest. Bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in butter and pecans. Pour over sweet potatoes. Bake, uncovered, at 350° for 20-25 minutes or until heated through.