SEASONED SWEET POTATO PUREE
Provided by Aaron McCargo Jr.
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan add chicken stock, brown sugar, 2 tablespoons sea salt, 1 tablespoon cracked black pepper, a pinch of nutmeg, and almond extract. Stir mixture and bring to a boil.
- Meanwhile, peel sweet potatoes and cut into medium-sized cubes. Add to the chicken stock and cook for 15 to 20 minutes until soft.
- Once potatoes are soft, place potatoes in a food processor. Reserve the liquid and set aside. Add heavy cream and lemon juice and blend until smooth. If too dry, add reserved potato liquid. Season with salt and pepper, to taste, and serve.
SWEET POTATO PUREE
Steps:
- Place a steamer insert or a mesh colander in a large pot and add enough water to reach the bottom of the steamer. Place the sweet potatoes in the steamer and bring the water to a boil. Cover the pot, lower the heat, and cook over simmering water for about 25 minutes, until very tender. Check occasionally to be sure the water doesn't boil away.
- Transfer the sweet potatoes to the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, slowly add the half-and-half, orange zest, orange juice, cayenne pepper, 1 tablespoon salt, and 1 teaspoon black pepper. With the mixer still on low, add the butter, 1 tablespoon at a time, until incorporated. Taste for seasonings and mix until smooth. Serve hot.
APRICOT SWEET POTATO BAKE
In Livingston, Montana, Jessie Sarrazin fancies up convenient canned sweet potatoes and apricots with brown sugar, cinnamon and raisins. "This speedy side dish is delicious for holiday dinners," she assures.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 183 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 137mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 3g fiber), Protein 1g protein.
APRICOT-GLAZED SWEET POTATOES
I usually serve this as a side dish with poultry or pork. As the wonderful aroma wafts through the house, I'm always asked, "Is dinner ready yet?" So don't be surprised if your gang comes to the table extra-hungry.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8-10 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
SILKY SWEET POTATO PUREE
Silky Sweet Potato Puree can be made two days in advance.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Vegetables Sweet Potatoes
Yield 8
Number Of Ingredients 5
Steps:
- Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.
- Puree with salt and pepper in a food processor. With motor running, gradually add milks through feeder tube, then butter. Process until silken. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 35.7 g, Cholesterol 25 mg, Fat 9.4 g, Fiber 5.1 g, Protein 3.8 g, SaturatedFat 5.9 g, Sodium 322.5 mg, Sugar 8.5 g
SWEET POTATO PUREE
At their sweetest in fall and winter, these spuds make a crowd-pleasing side dish. Use the basic version without flavorings to make pie, biscuits, or souffles.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 3
Steps:
- In a large saucepan, cover potatoes with water. Bring to a boil; cook until tender when pierced with the tip of a paring knife, 15 to 20 minutes. Drain; puree in food processor.
- Add flavorings, if desired; puree. Maple-Butter: Add 2 tablespoons each melted butter and maple syrup. Serve puree with more butter and syrup. Orange-Ginger: Add 1/4 cup each milk and orange juice, 2 tablespoons melted butter, and 2 teaspoons minced fresh ginger. Lime-Cayenne: Add 1 tablespoon lime juice and a pinch of cayenne. Thin with a bit of cooking liquid, if needed.
- Season with salt and pepper; serve.
Nutrition Facts : Calories 172 g, Fat 1 g, Fiber 4 g, Protein 3 g
SWEET POTATO AND APRICOT PUREE
These sweet potatoes are slightly tart - the addition of dried apricot puree is a unique and delicious twist. This recipe comes from Gourmet magazine (Nov 1994)
Provided by appleydapply
Categories Yam/Sweet Potato
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F.
- Prick potatoes and bake in middle of oven for at least 1 hour, or until very soft. Allow to cool and then scoop flesh into a bowl.
- In a saucepan cover apricots by 1 inch with cold water and simmer until soft, about 30 minutes. Reserve 2 tablespoons of the cooking liquid and drain apricots.
- Puree apricots in a food processor with the granulated sugar and reserved liquid, until smooth.
- Add puree and salt to potatoes. Beat with an electric mixer until smooth. Spread mixture into a greased shallow 2-qt baking dish. (Note: Puree may be prepared up to this point 1 day ahead and kept chilled and covered).
- Reduce oven temperature to 400.
- In a small bowl blend remaining ingredients (flour, brown sugar, butter, pecans, and dash salt) with your fingers until combined well. Sprinkle over puree. Bake in oven until heated through and topping is bubbly, about 15 minutes.
Nutrition Facts : Calories 482.3, Fat 10.9, SaturatedFat 2, Cholesterol 5.1, Sodium 472.6, Carbohydrate 94.6, Fiber 11.3, Sugar 47.3, Protein 6.4
SWEET POTATO AND APRICOT PURéE WITH PECAN STREUSEL
Categories Fruit Side Bake Vegetarian High Fiber Casserole/Gratin Apricot Pecan Sweet Potato/Yam Fall Gourmet
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Prick potatoes and bake in middle of oven 1 1/2 hours, or until very soft. Scoop flesh into a bowl.
- In a saucepan cover apricots by 1 inch with cold water and simmer until soft, about 30 minutes. Reserve 2 tablespoons cooking liquid and drain apricots. In a food processor puree apricots with granulated sugar and reserved liquid until smooth.
- Add puree to potatoes with salt to taste and with an electric mixer beat until smooth. Spread mixture in a buttered 2-quart shallow baking dish. Puree may be prepared up to this point 1 day ahead and chilled, covered.
- Reduce oven temperature to 400°F.
- In a small bowl blend with your fingers flour, brown sugar, butter, pecans, and salt to taste until combined well and crumble over puree. Bake puree in middle of oven until heated through and streusel is bubbling, about 15 minutes.
APRICOT-PECAN SWEET POTATOES
This is a wonderful sweet potato recipe with a little bit of preparation. You can use orange juice in place of the apricot nectar, which can be a little hard to find -- but the result is different and really makes the sweet potato pop! This is a recipe my Aunt Birdie gave me about ten years ago
Provided by melly
Categories Side Dish Vegetables Sweet Potatoes
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix together brown sugar, cornstarch, salt, cinnamon, apricot nectar, water, and orange peel in a saucepan; bring to a boil over medium heat. Reduce heat to medium-low, and cook for 2 minutes, stirring constantly. When the sauce is thick, stir in the butter and pecans. Place the sweet potato chunks into the prepared baking dish, and pour the sauce over to coat all the potatoes.
- Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.
Nutrition Facts : Calories 347.9 calories, Carbohydrate 68.4 g, Cholesterol 7.6 mg, Fat 7.9 g, Fiber 6 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 196 mg, Sugar 38.4 g
SWEET POTATO AND APPLE PUREE
Provided by Marian Burros
Categories appetizer, side dish
Time 30m
Yield 3 servings
Number Of Ingredients 6
Steps:
- Cover the potatoes with water; cover the pot, and boil the potatoes until they are tender, 10 to 15 minutes.
- Put the apples, ginger and 3 tablespoons of the orange juice in a skillet, and saute until the apples are tender.
- In a food processor or food mill, puree the apples with the potatoes, adding the remaining orange juice, the lemon juice and the cinnamon.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 0 grams, Carbohydrate 82 grams, Fat 1 gram, Fiber 13 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 128 milligrams, Sugar 37 grams
SWEET POTATO-APRICOT CASSEROLE
Provided by Nancy Arum
Categories casseroles, side dish
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Combine apricots, water and sugar and cook until soft, about 20 minutes. Drain and reserve liquid in a saucepan.
- Peel, slice and cook yams in water until tender, about 15 minutes.
- Grease casserole. Alternate layers of sliced yams, apricots and lemon slices in casserole.
- Add brown sugar, butter and apricot brandy to the saucepan with apricot liquid and heat until butter is melted. Pour over casserole.
- Bake at 350 degrees for 20 to 30 minutes.
- Sprinkle nuts over casserole 10 minutes before removing from oven.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 11 milligrams, Sugar 21 grams, TransFat 0 grams
APRICOT SWEET POTATO CASSEROLE
This recipe came from a neighbor when I requested recipies for a cookbook our local history group was getting together. It has been a favorite of my family and many others that read it in our self published cookbook " The Main Menu of Memories". If you use fresh potatoes, they should be cooked first to al dente stage.
Provided by Gramma Peg
Categories Low Protein
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 1 to 1 1/2 quart baking dish.
- Arrange sweet potatoes in single layer.
- Mix sugar, cornstarch, salt and cinnamon in a 1 quart saucepan.
- Stir in apricot nectar and 1/3 cup water.
- Cook and stir on high heat until the mixture comes to a boil.
- Remove from heat and add margarine and apricots.
- Pour evenly over potatoes.
- Sprinkle with pecans.
- Bake uncovered at 375 degrees for 25 to 30 minutes.
- The casserole will be hot and bubbly.
SWEET POTATO AND APPLE PURéE
Categories Side Thanksgiving Vegetarian Quick & Easy Apple Sweet Potato/Yam Fall Gourmet
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- In a large saucepan boil the sweet potatoes, peeled and cut into 1-inch pieces, in water to cover for 10 to 12 minutes, or until they are very tender. While the sweet potatoes are boiling, in a large skillet cook the onion and the apples, peeled, cored, and sliced thin, with salt and pepper to taste in the butter over moderate heat, stirring, for 5 to 10 minutes, or until the apples are very tender. Drain the sweet potatoes well, in a food processor purée them with the apple mixture until the mixture is smooth, and with the motor running add the crème fraîche, the nutmeg, salt and pepper to taste, and enough hot water to thin the puré to the desired consistency.
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