Orange Baked Sweet Potatoes Recipes

ORANGE SWEET POTATO BAKE

Steps:

• Place sweet potato in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until almost tender. Drain. Arrange potato and orange slices in a 2-cup baking dish., In a microwave-safe bowl, combine the brown sugar, butter, water, nutmeg and salt. Cover and microwave on high for 30 seconds or until mixture is melted and smooth, stirring once. Stir in orange zest. Pour over potato and orange., Bake, uncovered, at 350° for 15-20 minutes or until potato is tender, spooning glaze over potato and orange occasionally. Sprinkle with pecans if desired.

ORANGE SWEET POTATOES

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.

MIMI'S SWEET POTATOES IN ORANGE CUPS

Steps:

• Preheat oven to 375 degrees F.
• Cover sweet potatoes with cold water in a large pot and boil until fork tender. Peel the potatoes, transfer to a bowl, and mash. Stir in butter, orange juice and pecans, and mix until incorporated.
• For the orange shells, cut each orange in half and scoop out the pulp using a small knife or grapefruit spoon. Reserve the pulp for another use.
• Fill each orange shell with the potato mixture and top off with the marshmallows. Bake until hot and the marshmallows are melted.

ORANGE GLAZED BAKED SWEET POTATO SLICES

Steps:

• preheat oven to 180c on bake, not fan (355f)
• brush a 20cm cast iron frypan with oil (8 inch)
• slice potatoes into thin even slices
• in a bowl large enough to toss the potatoes add orange juice, brandy, butter, ginger, marmalade, mustard and thyme and whisk till blended
• toss potatoes through the glaze making sure to coat each individual slice - a pair of rubber gloves comes in handy for this
• make stacks of the slices and lay them around the outside of the frypan working your way to the centre - see video
• cover frypan with foil and cook for 20 -25 minutes until the potatoes are starting to soften when tested
• meanwhile put remaining glaze ingredients into a small saucepan and reduce over medium heat till glaze is a syrupy consistency (around 5 minutes) then remove from heat
• remove potatoes from the oven and discard the foil (you may need to pour off any condensation juices that are in the pan) - see note below
• brush potatoes generously with glaze and return to oven for 10 minutes - it helps to set a timer
• repeat glazing and baking until the potatoes are tender and the glaze is glossy and starting to caramelize
• serve and enjoy!

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.

BAKED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees with rack in center position.
• Scrub and pat potatoes dry. Pierce potatoes all over with the tines of a fork and bake in oven, directly on rack, until soft and caramelizing, 1 1/2 hours.
• Slash the tops of potatoes open with the tip of a sharp knife and push ends of each potato toward each other to open. Divide butter, salt, and pepper among potatoes and serve.

ROASTED ORANGE MOLASSES SWEET POTATOES

Steps:

• Put oven rack in middle position and preheat oven to 450°F. Generously butter a large (13- by 9- by 2-inch) shallow baking pan.
• Heat zest, juice, molasses, salt, and pepper in a small saucepan over moderate heat, stirring, until molasses is dissolved.
• Toss potatoes with molasses mixture in baking pan and arrange, cut sides down, in 1 layer. Bake, uncovered, turning over once (to other cut side), until tender and glazed, 25 to 30 minutes.

BAKED SWEET POTATOES IN ORANGE SAUCE

Steps:

• Prepare and butter a shallow 3-quart baking dish.
• Arrange the potato slices overlapping in rows in the baking dish; set aside.
• In a small saucepan combine sugar, cornstarch and salt.
• Stir in orange juice until well blended; bring to a boil, and cook stirring constantly for about 1 minute.
• Remove from heat and add in butter, and orange peel, and mix until butter has melted.
• Pour over the sweet potatoes in the baking dish (at this point you can cover and set aside until ready to bake later on).
• Set oven to 375 degrees.
• Bake covered for about 45-50 minutes.
• Uncover and baste with sauce, then bake (uncovered) for another 15-20 minutes, or until the potato slices are cooked to desied tenderness (this might take more than 20 minutes).
• When serving, arrange the orange slices around the dish if desired.
• Delicious!

ORANGE BAKED SWEET POTATOES

Steps:

• Preheat oven to 350°F.
• Arrange sweet potatoes and orange slices in large baking dish.
• Add orange peel, dark corn syrup, butter and salt to small saucepan.
• Bring to boil over medium high heat. Reduce heat to low and simmer, uncovered, for 5 minutes.
• Pour orange butter over sweet potato and orange slices.
• Bake 35 to 40 minutes.

ORANGE GLAZED SWEET POTATOES

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.

BAKED SWEET POTATOES WITH CITRUS

Steps:

• Heat oven to 400 degrees. Prick sweet potatoes with a fork and wrap in foil.
• Bake until tender, about 1 hour. Unwrap and split top with a knife.
• Top with almonds, cinnamon, nutmeg, and salt. Squeeze orange wedges over sweet potatoes and serve.

ORANGE-GLAZED SWEET POTATOES

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.

SWEET POTATO ORANGES

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.