Sweet Potato And Orange Foil Packs Recipes

FOIL-PACKET CARIBBEAN CHICKEN

Steps:

• Preheat a grill to medium high. Combine the scallions, cilantro stems, jerk seasoning, garlic, lime zest and 2 tablespoons olive oil in a food processor. Pulse, scraping down the processor a few times, until a coarse paste forms. Toss the chicken with the paste in a medium bowl.
• Lay out four 16- to 18-inch-long sheets of foil. Divide the sweet potatoes among the foil and drizzle with the remaining 2 tablespoons olive oil. Season with salt and pepper and toss well. Arrange the potatoes in the middle of the foil and top with the chicken. Bring the two short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
• Grill the foil packets, turning once, until the chicken and potatoes are cooked through and lightly browned, about 20 minutes.
• Meanwhile, make the salsa: Roughly chop the cilantro leaves and radishes; transfer to a medium bowl. Peel, core and chop the pineapple; add to the bowl. Add the lime juice, a few shakes of hot sauce and a pinch each of salt and pepper; toss well.
• Carefully open the foil packets. Top with the pineapple salsa.

GRILLED SWEET POTATO AND PEPPER FOIL PACK

Steps:

• Heat coals or gas grill for direct heat. Cut 18x18-inch piece of heavy-duty foil; spray with cooking spray. Place sweet potatoes and bell pepper on center of foil.
• Mix butter, honey and seasoned salt in small bowl. Drizzle over potato mixture; stir to mix. Fold foil over vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packet over medium heat 15 to 20 minutes or until sweet potatoes are tender. Place packet on serving platter. Cut large X across top of packet; unfold foil. Sprinkle with chives.

KIELBASA-SWEET POTATO FOIL PACKETS

Steps:

• Preheat a grill to medium. Toss the kielbasa, sweet potatoes, onion, celery, apricots and 4 thyme sprigs in a large bowl with 2 tablespoons olive oil. Drizzle with 1/4 cup orange juice and season with 1/2 teaspoon salt and a few grinds of pepper.
• Tear off four 24-inch sheets of foil and fold each in half. Pile the kielbasa mixture on one side of each foil sheet. Fold the foil over and crimp the edges to seal well. Grill the packets, rotating them occasionally so they don't burn, until the vegetables are tender, 18 to 22 minutes.
• Meanwhile, combine the vinegar with the remaining 1 cup orange juice, 1 tablespoon olive oil and 2 thyme sprigs in a medium skillet; season with 1/4 teaspoon salt. Bring to a boil and cook until syrupy and reduced to about 3 tablespoons, 5 to 7 minutes. Discard the thyme. Open the foil packets, drizzle with the sauce and sprinkle with celery leaves.

SWEET-POTATO AND ORANGE FOIL PACKS

Steps:

• Prepare grill for cooking.
• Toss together sweet potatoes, oranges, onions, butter, oil, and salt and pepper to taste.
• Put a 2-foot-long double layer of foil on a work surface. Place half of sweet potato mixture in center and sprinkle with 1/2 cup raisins. Cover with a third sheet of foil and tightly roll up all sides to seal. Wrap packet in a fourth sheet of foil to ensure insulation. Make another packet with remaining vegetables and raisins.
• Put packets side by side directly on hot coals. Cover grill and open grill vents, then grill packets until vegetables are tender, about 30 minutes.
• While packets are grilling, stir together honey, lemon juice, and parsley. Remove packets from grill and carefully unwrap. Drizzle vegetables with honey mixture.
• Cooks' Notes
• Gas grill method: Put packets on grill rack and close lid. Roast with grill set to moderately low.
• Oven method: Toss potatoes, oranges, onions, raisins, butter, and oil together in a large shallow roasting pan. Cover tightly with foil and roast in a preheated 450°F oven until potatoes begin to soften, about 50 minutes. Uncover and roast until vegetables are browned in spots and tender, about 25 minutes more.
• Editor's note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.

HOT DRESSED SWEET POTATO, FENNEL & FETA PARCELS

Steps:

• Make a rough 30cm square double layer of foil. Tip the potato wedges and fennel into the middle and toss to mix together with 1 tsp orange juice and 1 tsp oil.
• Bring the foil up around the veg to make a bowl shape, then scrunch the top to seal. Put the foil parcels on the rack over the hottest part of the barbecue and cook for 35-45 mins until the potatoes are soft. (Unwrap and test with the point of a knife to check if they're ready.)
• Meanwhile, whisk together the last 2 tsp orange juice and oil with the vinegar, honey, parsley, walnuts and zest. Season. When the potato is cooked, carefully open the top of the parcel and pour in the dressing with most of the feta - the heat of the barbecue will bring out the flavours of the dressing and warm the feta. Gently mix in the parcel, then scatter with the remaining feta.

MOROCCAN-RUBBED GRILLED STEAK AND SWEET POTATOES

Steps:

• Preheat grill to high.
• Combine allspice, cumin, ginger, salt, cinnamon, coriander and cayenne in a small bowl.
• Sprinkle steaks with 4 1/2 teaspoons of the spice mixture.
• Toss sweet potatoes and onion with canola oil, orange zest and the remaining spice mixture.
• To make a packet, lay 2 24-inch sheets of foil on top of each other (the double layers will help protect the ingredients from burning); generously coat the top piece with cooking spray.
• Spread half of the sweet potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet. Repeat with two more sheets of foil and the remaining sweet potato mixture.
• Place the packets on the hottest part of the grill and cook, switching the packets' positions on the grill halfway through cooking, 5 minutes per side.
• Place the steaks in the front or back and cook, turning once, about 3 to 4 minutes per side for medium-rare.
• Transfer the steaks to plates and let rest while the packets finish cooking. Open the packets (be careful of steam) and serve alongside the steaks.
• Make it a Meal: Sautéed greens, such as arugula, kale or spinach, and a glass of Zinfandel round out the meal.

OVEN FOIL-PACK HONEY DIJON CHICKEN AND SWEET POTATOES

Steps:

• Heat oven to 400°F or heat gas or charcoal grill for direct grilling. Cut 4 (18x12-inch) sheets of foil. In medium bowl, mix melted butter, honey, mustard and seasoning. Add chicken, and turn to coat; set aside.
• In large microwavable bowl, microwave sweet potatoes uncovered on High 5 to 7 minutes or until fork tender. Carefully divide potatoes among the 4 pieces of foil. Top with bell pepper chunks. Top each with chicken breast and sauce.
• For each packet, bring up 2 sides of foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• If baking, place packets on cookie sheet, and bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). If grilling, place packets on grill over medium heat. Cover grill; cook 18 to 20 minutes, rotating packets one-half turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Place packets on plates. Cut large X across top of each packet; carefully fold back foil. Top with green onions.

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.

GRILLED SWEET POTATO AND PEPPER PACKETS

Steps:

• Heat grill to medium heat.
• Cut a piece of foil about 18 x 18 inches square. Lightly spray foil with cooking spray.
• Place sweet potatoes on foil, top with yellow pepper.
• Mix together the melted honey, butter, and seasoned salt. Pour over potato/pepper mixture. Toss slightly to distribute honey/butter.
• Note: You can add the chives to the vegetables now, or wait until after cooking and sprinkle them on top.
• Fold foil over vegetables and crimp to seal. Make sure you have a tight seal, but allow for circulation and expansion during grilling.
• Grill 15-20 minutes or until sweet potatoes are tender. Cut open foil packet and sprinkle with chives.

SALMON FOIL-PACK DINNER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Set out 2 large squares of foil, nonstick side up, one on top of the other. Layer sweet potato, zucchini, and squash in the middle of the top sheet, seasoning each layer with mesquite seasoning. Place salmon filet on top. Fold over the foil to seal the packet tightly.
• Bake in preheated oven until vegetables are tender and fish flakes easily with a fork, 20 to 25 minutes. Serve with lemon wedges.

SWEET POTATO AND APPLE HOBO PACK

Steps:

• Build a fire in the grill. Let the fire die down, until the coals are covered with gray ash.
• Put the golden raisins and Cognac in a small bowl and soak for 10 minutes.
• Tear off 8 sheets of heavy-duty foil, each about 2 feet long, and divide them into 2 stacks. Place half the sweet potato quarters, apple quarters, onion slices and sage in the center of the top sheet in each stack. Dot each with half the butter and half the raisins, plus the orange zest and salt and pepper to taste. Fold the top sheet in each stack over the vegetables, rotate each package one-quarter turn, and fold the second sheet over it. Repeat with remaining 2 sheets of foil.
• Place the packs in the coals around the periphery of the fire. Pile up the coals around the pack and cook 30 minutes.
• Remove the pack from the coals, unwrap and check: If the sweet potatoes need more time, put the pack back in the coals or in a 300-degree oven until the potatoes are easily pierced with a fork but give a bit of resistance.

ORANGE-FLAVORED SWEET POTATOES WITH OATMEAL COOKIE TOPPING

Steps:

• Preheat oven to 450°F. and butter a baking dish, 13 by 9 by 2 inches. Prick potatoes and bake on a foil-lined baking sheet in middle of oven until very soft, about 1 1/2 hours. Scoop flesh into a large bowl and mash with butter, sugar, juice, marmalade, gingerroot, and salt. Spread potato mixture evenly in baking dish. Potato mixture may be made 1 day ahead and chilled, covered. Bring potato mixture to room temperature before proceeding.
• In a food processor grind cookies fine. Add butter and pulse motor until mixture resembles soft cookie dough. Wrap topping in wax paper and chill until firm, about 2 hours. Topping may be made 1 day ahead and chilled, covered.
• Preheat oven to 400°F. Crumble topping over potato mixture and bake in middle of oven until topping is browned lightly, about 25 minutes.