Citrus Candied Sweet Potatoes Recipes

CANDIED SWEET POTATOES WITH ORANGE JUICE

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.

CITRUS SWEET POTATOES

Steps:

• Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until tender. Drain and cool. Cut into 1/2-in. slices. Place in a greased 13x9-in. baking dish., In a small saucepan, combine brown sugar and cornstarch. Whisk in orange juice concentrate and lemon zest. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over sweet potatoes. Sprinkle with pecans if desired. , Bake, uncovered, at 325° for 30-35 minutes or until sweet potatoes are heated through and sauce is bubbly.

HOLIDAY CITRUS SWEET POTATOES

Steps:

• Scrub and pierce sweet potatoes. Bake at 400° for 45-50 minutes or just until tender. Reduce heat to 350°. When cool enough to handle, peel and cut into 1/2-in. slices. Place in a greased 13-in. x 9-in. baking dish., Drain pineapple, reserving juices. In a small saucepan, combine cornstarch and brown sugar. Gradually stir in orange juice and reserved pineapple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pineapple, oranges and cranberries; heat through., Pour sauce over sweet potatoes. Bake, uncovered, at 350° for 35-40 minutes or until bubbly.

CLASSIC CANDIED SWEET POTATOES

Steps:

• Scrub sweet potatoes, but do not peel. Place potatoes in 3-quart saucepan. Add enough water just to cover. Heat to boiling; reduce heat to low. Cover and simmer 20 to 25 minutes or until tender. Drain; cool slightly. Slip off skins. Cut into 1/2-inch slices.
• Heat remaining ingredients in 10-inch skillet over medium heat, stirring constantly, until smooth and bubbly. Add potatoes. Gently stir until glazed and hot.

CITRUS CANDIED SWEET POTATOES

Steps:

• Preheat oven to 350°F.
• If using fresh sweet potatoes, slice in 1 1/4 inch slices, place in saucepan, cover with water and cook for 15 minutes or until tender when pierced with a fork.
• Drain the potatoes and when cool enough to handle, remove the peel and place in a 2-quart casserole dish that has been lighly oiled or sprayed with non-stick cooking spray.
• If using canned potatoes drain the potatoes and arrange in 2-quart casserole that has been prepared as indicated above.
• In a medium bowl, combine sugar and cornstarch; add orange juice, lemon juice, butter, vanilla and orange zest.
• Pour over potatoes and bake 50 to 60 minutes, basting occasionally with the sauce.
• These potatoes can be prepared ahead, refrigerated and baked the next day.

CITRUS-GLAZED SWEET POTATOES

Steps:

• Heat oven to 375 degrees (see Tip). Use a vegetable peeler to peel strips of zest off 2 oranges. Cut the strips into thin matchsticks using a sharp knife and transfer to a large bowl. Juice all the oranges, the lemon and limes into the bowl for 1 1/4 cups juice. Whisk in the brown sugar, salt, ginger, cinnamon, nutmeg and black pepper until the sugar dissolves.
• Generously peel the sweet potatoes, removing the skin and the tougher layer of flesh just beneath. If your sweet potatoes are larger than 2 inches in diameter, halve or quarter lengthwise. Cut into 1-inch-thick rounds or pieces, add to the citrus mixture and toss to coat.
• Transfer the sweet potatoes and juice mixture to a 9-by-13-inch shallow glass or ceramic baking dish. Dot the top with the butter. Bake, stirring every 20 to 30 minutes to cook and coat evenly, until the sweet potatoes are tender and glazed, 1 1/2 to 2 hours. A paring knife should slide through the potatoes easily and the glaze should be the consistency of syrup.
• Let cool for about 10 minutes before serving. The dish can be made ahead and cooled, then wrapped tightly and refrigerated for up to 2 days. Reheat in a 350-degree oven, covered with foil, or in a microwave, covered with a microwave-safe cover or plastic wrap.

CANDIED SWEET POTATOES

Steps:

• Peel and slice sweet potatoes. Put in a large pot of lightly salted water. Bring to a boil. Boil 5 minutes, drain and cool. Put sweet potatoes into a 2 quart casserole, dot with the butter. Mix sugar with next 8 ingredients and mix well. Sprinkle over sweet potatoes. Pour orange juice and lemon juice over sweet potatoes. Cover with the sliced oranges. Bake in a preheated 350-degree oven for 45 minutes to 1 hour.