Sweet Potatoes With Orange Bitters Recipes

Steps:

• Preheat the oven to 425°F/220°C.
• Place the orange juice in a saucepan with the sugar and vinegar. Bring to a boil over high heat, then turn down the heat to medium-high and simmer fairly rapidly for about 20 minutes, until the liquid has thickened and reduced to scant 1 cup/200 ml (about the amount in a large glass of wine). Add the bitters, olive oil, and 1 1/2 teaspoons salt.
• Place the potatoes in a large bowl, add the chiles, sage, thyme, and garlic, and then pour in the reduced sauce. Toss well so that everything is coated and then spread the mixture out in a single layer on a baking sheet on which it fits snugly, about 12 by 16 inches/30 by 40 cm.
• Place in the oven and roast for 50 to 60 minutes, turning and basting the potatoes every 15 minutes or so. They need to remain coated in the liquid in order to caramelize, so add more orange juice if the pan is drying out. At the end, the potatoes should be dark and sticky. Remove from the oven and leave to cool slightly before arranging on a platter and dotting with the goat cheese. Serve warm or at room temperature.

Steps:

• Preheat oven to 400 degrees. Grease a 6- to 8-cup gratin dish with butter. In a small pan, gently heat remaining butter with cream, ginger and orange zest, stirring once or twice, until butter has melted and mixture is just steaming. Remove from heat.
• Spread potatoes and nuts evenly into baking dish and sprinkle with plenty of salt and pepper. Drizzle cream mixture over all and press down on potatoes with a fork to settle them into dish and at least partly submerge them. Bake until potatoes are tender and cream thickens, about 45 minutes. Serve hot or warm.

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:

• 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:

• 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:

• Steam the potatoes in a large covered pan fitted with a steamer basket until they are tender, about 8 minutes.
• In a large bowl mash the potatoes with the buttermilk and orange juice. Stir in the zest, salt, and nutmeg. Serve the potatoes topped with the butter, if desired.

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 350 degrees F (175 degrees C).
• Prepare oranges by cutting tops off, 1/4 to 1/2 inch down. Spoon out the flesh, leaving a shell.
• In a large bowl combine sweet potatoes, sugar, orange juice, eggs, vanilla extract, 1/2 cup butter and grated orange peel. Spoon mixture into orange shells. Place in a deep casserole dish.
• In a small saucepan over medium heat, combine remaining 1/2 cup butter, brown sugar, flour and pecans. Cook until sugar dissolves in melted butter. Spoon over oranges. Fill casserole dish with water to reach 1/2 inch in depth.
• Bake in preheated oven for 30 minutes.

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Generously butter a 13 by 9 inch glass baking dish.
• Heat marmalade and orange juice in a 1-quart heavy saucepan over moderately low heat, stirring, until marmalade melts. Stir in Angostura bitters, salt and pepper and remove from heat.
• Pour marmalade mixture over potatoes in a large bowl and toss gently to coat, then spread in 1 layer in the baking dish. Bake, uncovered, turning potatoes over once or twice, 30 minutes, then continue baking without turning until the potatoes are tender and the tops are slightly caramelized, about 30 minutes more.
• Let stand 10 minutes before serving to allow glaze to thicken.