Gingered Sweet Potatoes With Orange Juice Recipes

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.

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.

Steps:

• Preheat oven to 375F.
• Bake potatoes on a cookie sheet until soft (approx. 1.5 hrs).
• When cool enough to handle, peel and chunk potatoes into a large bowl.
• Add butter and other ingredients and toss to mix.
• Mash potatoes thoroughly or puree in a blender. A hand mixer works well also.
• Lower oven temperature to 350F.
• Turn mashed potatoes into a casserole dish and dot the top with a bit of additional butter.
• Bake 30-40 minutes until hot.
• NOTE: This can be made ahead of time. Bring the mashed potato mixture to room temperature before dotting with butter and baking until hot.

Steps:

• Heat oven to 375 degrees. Wash and dry potatoes, and prick skins with a fork in several places. Bake until potatoes are tender, about 1 hour.
• Peel potatoes, and discard skin; transfer flesh to the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 2 minutes. Remove, and discard any stringy fibers from paddle. Scrape sides with rubber spatula.
• Combine butter and brown sugar; mix about 30 seconds. Add remaining ingredients; mix until combined. Serve immediately.

Steps:

• Preheat the oven to 350°F.
• Line a baking sheet with foil.
• Grease a 1- to 1-1/2-quart ovenproof serving dish or spray with nonstick spray.
• Wash and dry the sweet potatoes. Stick them with a knife several times each to allow steam to escape. Put them baking sheet and bake until soft. (1-1/2 to 2 hours, depending on size).
• Peel potatoes as soon as they are cool enough to handle.
• Beat with an electric mixer.
• Beat in 4 tablespoons of the butter. Add 4 tablespoons of the brown sugar and the salt, coriander, cinnamon, ginger, and lemon peel. Mix well.
• Beat in the orange juice.
• Place the potatoes in the prepared baking dish.
• Sprinkle top lightly with remaining 2 tablespoons of brown sugar and dot with remaining 2 tablespoons butter.
• Bake for 30 minutes until heated through.
• To make ahead- After you put it together, and before baking, cover it tightly with foil and freeze. When ready to use, defrost the casserole and bake in a 350°F oven for 30 minutes.