Sweet Potatoes With Orange Glaze Recipes

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:

• 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:

• Preheat oven to 350°. Peel sweet potatoes; core apples. Cut potatoes, apples and orange crosswise into 1/4-in.-thick slices. Arrange in a foil-lined 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Roast 10 minutes., Meanwhile, in a microwave-safe bowl, mix orange juice, brown sugar, cornstarch, cinnamon and ginger. Microwave, covered, on high, stirring every 30 seconds until thickened, 1-2 minutes. Stir until smooth., Place pork over sweet potato mixture; drizzle with orange juice mixture. Roast until a thermometer inserted in pork reads 145° and sweet potatoes and apples are tender, 45-55 minutes longer. Remove from oven; tent with foil. Let stand 10 minutes before slicing.

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:

• 1. Preheat oven to 350 degree F. Place potatoes in a pan of salted water and cook for 30 minutes or until tender. Peel, cube and place in a greased casserole dish. In a saucepan, melt butter and mix in corn starch and stir until smooth. Add the orange juice, sugars and salt. Over medium heat, cook until thickened. Pour sauce evenly over potatoes and bake for 30 minutes. Serve immediately. This sauce can be prepared a few days ahead to save you time in the kitchen. It's also great served over chicken and ham. Enjoy!

Steps:

• Preheat oven to 375. Bake potatoes until very tender -- about 1 hour and 20 minutes. Let cool, and reduce oven heat to 350.
• Scoop potatoes out of peels and mash until desired texture. Stir in remaining ingredients and place in casserole dish (9 X 9).
• Combine topping ingredients and sprinkle over potatoes. Bake until done at 350 -- about 1/2 hours.
• Optional: stud with 9 pecan halves at even intervals before returning to oven, just to make it look pretty.

Steps:

• Spread slices of sweet potatoes in a greased metal dish of 13 inches x 9 inches. Set aside.
• In a measuring cup, mix brown sugar, butter, orange zest and juice, ginger, salt, pepper. Cover and heat in microwave, at high power, for about 1 minute or until butter has melted and brown sugar is dissolved. Mix well and pour on the sweet potatoes.
• Cook in a preheated oven of 375 F for about 45 minutes or until sweet potatoes are tender (baste with orange glaze sometimes during cooking). Keep cooking under preheated grill for about 3 minutes or until sweet potatoes are golden and glazed. When ready to serve, sprinkle with green onions.

Steps:

• Heat oven to 400°F.
• Peel and slice potatoes about 1 inch thick. Arrange in lightly greased 1 1/2 quart casserole dish.
• In small saucepan, stir together sugar, cornstarch, salt and orange peel.
• Slowly stir orange juice into the sugar mixture.
• Add butter. Cook stirring constantly until mixture boils and thickens. Boil and stir about 1 minute.
• Pour hot orange sauce over sweet potatoes. Cover and bake 1 hour, basting occasionally.
• Note: During Christmas I often bake the potatoes and prepare the sauce ahead of time. I then reheat the sauce, assemble and bake for about 30 minutes at 350F until heated through. Can be topped with marshmallows if desired.

Steps:

• Preheat oven to 350. Grease and flour a 10-in tube pan with removable bottom. Tap out excess flour.
• Place pecan halves on bottom of pan in even layer.
• Using colander, drain sweet potatoes well.
• In a bowl, mash potatoes until smooth.
• In medium bowl, combine flour, baking powder, cinnamon, baking soda, ginger and salt.
• In large bowl, with electric mixer on medium speed, beat butter and sugars 2 minutes, until fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in buttermilk, vanilla and mashed potatoes.
• With mixer on low speed, gradually add flour mixture, beat on medium speed until well blended. Spoon batter into prepared pan; spread evenly. Bake 60 to 65 minutes or until cake tester inserted in center comes out clean.
• Cool on rack 15 minutes. Run knife around edges; remove pan sides. Cool completely.
• Run long, sharp knife carefully under bottom of cake between pan and pecans. Turn cake out onto cake plate, pecan side up.
• Glaze: In small saucepan, over high heat, combine sugar and orange juice. Bring to a boil. Reduce heat and boil until thick and syrupy, 3 to 5 minutes. Remove from heat. Stir in zest.
• Brush over pecans, letting some glaze run down sides of cake.

Steps:

• Pare and halve sweet potatoes.
• Combine peel, juice, corn syrup, and brown sugar.
• Add sweet potatoes, boiling water, and salt to a large saucepan. Simmer, covered, until tender; this should take about 15 minutes. Drain off liquid, leaving 1/4 cup in skillet. Dot potatoes with butter or margarine. Pour orange juice mixture over potatoes, and add orange slices. Cook, uncovered, over low heat until glazed, an additional 15 minutes. Baste often, and turn once while cooking.