Pineapple Apricot Glazed Sweet Potatoes Recipes

APRICOT-GLAZED SWEET POTATOES

Steps:

• Place sweet potatoes in a 13x9-in. baking dish and set aside. In a saucepan, combine sugar, cornstarch, salt and cinnamon; stir in apricot nectar, water and orange zest. Bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in butter and pecans. Pour over sweet potatoes. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

PINEAPPLE-APRICOT GLAZE

Steps:

• Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard.

PINEAPPLE SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish.
• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. Peel and quarter.
• In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat.
• Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.

SPICY GLAZED SWEET POTATOES AND PINEAPPLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the sweet potatoes in a saucepan with enough water to cover. Add 2 tablespoons cinnamon; bring to a boil; cook 7 to 10 minutes; drain.
• Mix together the 1/2 cup brown sugar and cayenne pepper in a small bowl. Lie the bacon slices in a baking dish. Sprinkle the brown sugar mix over the bacon.
• Cook the bacon in the oven until the bacon is crispy, about 10 minutes. Place the bacon on a plate lined with paper towels to drain, reserving the liquid from the dish. Change oven setting to Broil.
• Pour the reserved pineapple juice into a measuring cup. Fill the cup with water to measure 1 cup total. Pour the mixture into a skillet and place over medium heat. Stir in the sugar, 1/4 cup brown sugar, and 2 teaspoons cinnamon. Cook until the volume of the liquid has reduced to about half. Add the pineapple and drained sweet potatoes. Cook and stir until most of the liquid is absorbed. Transfer the mixture to a round 2-quart casserole dish. Crumble the drained bacon over top of the dish. Pour the reserved liquid from the bacon dish over top of the dish.
• Place the dish under the broiler until the sugar on top caramelizes, 2 to 3 minutes.

PINEAPPLE-TOPPED SWEET POTATOES

Steps:

• Heat oven to 375°F. Scrub potatoes; prick all over with fork. Place in shallow baking pan or pie pan (do not use glass). Bake 55 to 65 minutes or until tender.
• Set oven control to broil. Cut potatoes lengthwise in half. Mash cut sides slightly with fork. Spoon pineapple over cut sides of potatoes. Top with sunflower nuts and brown sugar.
• Broil with tops 4 to 6 inches from heat 2 to 3 minutes or until brown sugar is bubbly.

APRICOT SWEET POTATO BAKE

Steps:

• Drain sweet potatoes and apricots, reserving 1/2 cup juice from each; set aside. Cut apricots in half. Place sweet potatoes and apricots in a greased shallow 1-qt. baking dish; set aside. , In a small saucepan, combine the brown sugar, cornstarch, salt and cinnamon; stir in reserved juices until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the sherry, raisins and orange zest. , Pour over sweet potato mixture. Bake, uncovered, at 375° for 12-15 minutes or until bubbly.

CLASSIC PINEAPPLE-APRICOT GLAZED HAM

Steps:

• For the ham: Remove the ham from the refrigerator and bring to room temperature, about 30 minutes. Preheat the oven to 325 degrees F.
• Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham, placing them at the intersections of the cuts (you may have some cloves left over).
• Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours and 30 minutes (about 15 minutes per pound).
• Meanwhile make the glaze: Squeeze the lime juice into a small saucepan. Add the ginger and pineapple juice. Bring to a boil, reduce the heat and simmer until reduced to 1/2 cup, 8 to 10 minutes. Strain, then stir in the lime zest, apricot preserves and Dijon.
• Increase the oven temperature to 425 degrees F. Pour half the pineapple glaze over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 minutes more.
• Let the ham rest for 15 minutes before carving. Carve the ham into slices and serve.

APRICOT-GLAZED SWEET POTATO BAKE

Steps:

• Set oven to 350 degree.
• Butter a 13 x 9-inch baking dish.
• Place potatoes in prepared dish, and set aside.
• In a saucepan, combine brown sugar, cornstarch, salt and cinnamon; stir in apricot nectar (or preserves) water and orange peel; bring to a boil, stirring constantly, cook, and stir for 2 minutes more.
• Remove from heat; stir in butter and pecans.
• Pour over sweet potatoes.
• Season with black pepper.
• Bake, uncovered for 20-25 minutes or until heated through.

APRICOT-GLAZED SWEET POTATOES

Steps:

• Place sweet potatoes in a 13-in. x 9-in. x 2-in. baking dish set aside. In a saucepan, combine sugar, cornstarch, salt and cinnamon stir in apricot nectar, water and orange peel. Bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat stir in butter and pecans. Pour over sweet potatoes. Bake, uncovered, at 350° for 20-25 minutes or until heated through.© Copyright Reiman Publications, 1993-1997