Sweet Potato Apple Dressing Recipes

Steps:

• Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch skillet, melt butter over medium-high heat. Cook onion and celery in butter 10 minutes, stirring occasionally, until tender. Add apples; cook 3 minutes or until tender. Stir in sage, salt and pepper.
• In large bowl, mix stuffing, raisins, pecans and onion mixture. Add broth and eggs; mix well. Spoon into baking dish.
• Bake uncovered 50 to 60 minutes or until well browned.

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.

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.

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.

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.

Steps:

• In a large bowl, combine sweet potatoes, apples, raisins and almonds. Spoon into a shallow 1-1/2-qt. baking dish. In a small bowl, combine butter, brown sugar, oats and lemon zest; sprinkle over sweet potato mixture. Bake, uncovered, at 350° for 35 minutes or until apples are tender.

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.