Orange Juice Braised 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.

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.

BRAISED CHIPOTLE SWEET POTATOES

Steps:

• Arrange an oven rack in the lower third of the oven and preheat to 350 degrees F.
• Heat a large braiser or Dutch oven over medium heat. Add the cumin seeds and toast, stirring occasionally, until very fragrant, about 1 minute. Add the olive oil, carrots and onions and cook, stirring frequently, until the carrots soften and the onions start to become translucent, 3 to 4 minutes. Add the sweet potatoes and 1 teaspoon salt and toss together so that everything is coated with the oil and seeds. Cook until the sweet potatoes start to soften slightly on the edges, about 5 minutes.
• Stir in the kale and 1 teaspoon salt and let wilt slightly, another 2 minutes. While the kale is cooking, stir the orange juice, tomato paste, brown sugar and chipotle into the vegetable broth. Add the adobo sauce, if using. Pour the mixture into the pot. Stir and toss all the vegetables with the broth mixture and bring the mixture to a boil. Taste for seasoning and add more salt if desired.
• Cover with a lid and bake 30 minutes. Remove the lid, stir and bake, uncovered, until the potatoes are very tender and saucy, about 30 minutes more. Serve on a bed of brown rice if desired, topped with radish and cilantro.

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.

ROASTED SWEET POTATOES WITH ROSEMARY AND ORANGE

Steps:

• Preheat oven to 350°; wash sweet potatos well and dry with a clean cloth; slice each potato in half lengthwise.
• Oil a glass baking dish or a standard baking sheet with sides.
• Pour 1 tablespoon oil into a small bowl (pour less oil than you think you'll need and add more if you think you run low).
• Dip your fingers into the oil and rub oil over each sweet potato half, both the cut surface and the skin.
• When each potato half is coated, place it in the dish cut side up.
• Coarsely chop the rosemary and sprinkle it over the potatoes; sprinkle with salt and pepper to taste.
• Slide pan into oven and roast the potatoes for 40-50 minutes.
• When the potatoes are just about ready, roll the orange between your palm and the countertop to get the juices flowing, then juice the orange and set the juice aside (if you like, you can zest the orange before juicing and toss a tiny bit of zest into the juice).
• As soon as the potatoes come out of the oven, score the cut surface of each potato using a sharp knife, making a slight checkerboard pattern; spoon a little juice over the top of each potato; don't drown them, just give them a bright hit of citrus to balance the rosemary, salt, and pepper.
• Cool potatoes 10 minutes before serving.

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.

GINGERED SWEET POTATOES WITH ORANGE JUICE

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.

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.

ORANGE WHIPPED SWEET POTATOES

Steps:

• Place sweet potatoes and 2-1/3 cups orange juice in a large saucepan or Dutch oven. Cover and bring to a boil. Boil for 35-45 minutes or just until potatoes are tender. Drain and place in a large bowl. Mash potatoes with the brown sugar, butter, salt, nutmeg, ginger and remaining orange juice.

SPICY BRAISED SWEET POTATOES

Steps:

• Heat the olive oil over medium heat in a large, heavy lidded skillet or Dutch oven. Add the onion and a generous pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Stir in the paprika, cayenne and tomato paste, and cook, stirring, until the tomato paste turns a rusty color, about one minute.
• Add the sweet potatoes, and stir for about a minute until coated with the onion and spice mixture. Add the white wine, enough water to cover the sweet potatoes halfway (1 1/2 to 2 cups), and salt to taste. Bring to a boil, lower the heat to medium-low, cover and simmer 30 to 40 minutes until the potatoes are tender and the sauce thick. Taste and adjust salt. If the sauce is still watery once the sweet potatoes are thoroughly cooked, do not adjust salt right away. Carefully remove the sweet potatoes to a platter using tongs. Turn up the heat, and reduce the sauce until thick. Adjust salt, and pour the sauce over the sweet potatoes. Remove from the heat, and let stand for 5 to 10 minutes before serving.

ORANGE GINGER SWEET POTATO PUREE

Steps:

• Heat oven to 375 degrees. Wash and dry potatoes, and prick skins with a fork in several places. Bake until potatoes are tender, about 1 hour.
• Peel potatoes, and discard skin; transfer flesh to the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 2 minutes. Remove, and discard any stringy fibers from paddle. Scrape sides with rubber spatula.
• Combine butter and brown sugar; mix about 30 seconds. Add remaining ingredients; mix until combined. Serve immediately.

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.

ORANGE JUICE SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375°F .
• Scrub, peel and slice your sweet potatoes 1/4" thick. Boil potatoes in salted water until fork tender, drain and set aside.
• Using some butter, grease a 2 quart casserole dish. Cut the peeled bananas into 1/4" slices. In a medium size bowl add the bananas and orange juice, mix to coat. In another small bowl mix together the brown sugar and the cinnamon.
• In the bottom of the prepared casserole dish layer 1/3 of the potatoes, then 1/2 of the bananas, sprinkle 1/3 of the sugar mixture and use 1/3 of the butter. Repeat layering reserving 12 slices of bananas for the top. Finish the third layer with the remaining potatoes and the 12 banana slices and the rest of the sugar mixture and butter. If there is any orange juice remaining in the bowl pour it on top.
• Bake 45 minutes or until bubbly. Yum Yum!

KATHIE LEE GIFFORD'S MASHED SWEET POTATOES WITH ORANGE JUICE

Steps:

• In a large saucepan cook the cubed sweet potatoes or yams in boiling water until very tender. Drain.
• Put the sweet potatoes into a large mixing bowl and beat with an electric beater until smooth.
• Add the eggs, 1/4 cup brown sugar, 1/4 cup melted butter, salt and cinnamon and beat until everything is well blended.
• Add 1/4 cup of the orange juice and beat again. If the mixture is not moist and fluffy, add up to 1/4 cup more orange juice.
• Lightly butter a souffle or casserole dish and add the beaten sweet potato mixture.
• Arrange the pecan halves on top.
• Sprinkle the 1/2 cup brown sugar and the remaining 1/4 cup melted butter on top.
• Bake 375 degrees for about 30 minutes or until hot.