SWEET POTATOES ANNA WITH PRUNES
This layered sweet potato gratin comes out of the oven caramelized on the edges and glistening with butter. The potatoes in the center are soft, their layers embedded with prunes; the ones around the edges are so crisp and sweet from the port, they taste candied. Slice the potatoes thinly - use a mandoline if you have one - and check the potatoes after 35 minutes in the oven. By 40 minutes, ours were perfect.
Provided by Tara Parker-Pope
Time 1h30m
Yield 6 to 10 servings
Number Of Ingredients 5
Steps:
- Clarify the butter: In a small saucepan set over low heat, melt the butter. Skim off any foam, then pour the clear liquid into a bowl, leaving behind the solids.
- Heat the port to a simmer in a small saucepan over medium heat. Add the prunes, turn off the heat and let them soak until plumped, about 20 minutes. Drain and chop the prunes coarsely.
- Heat oven to 450 degrees.
- Brush a layer of clarified butter onto your favorite 8- or 9-inch round baking dish or ovenproof frying pan.
- Arrange a layer of potatoes, overlapping in circles, in the dish. Brush with the clarified butter and season with salt and pepper. Arrange another layer of potatoes and sprinkle with about half the prune pieces. Season with salt and pepper. Brush with clarified butter. Repeat with one more layer of potatoes and prunes, then end with a layer of potatoes. Remember to brush each layer with clarified butter and salt and pepper. You can do four layers of potatoes or six; it's up to you. Pack the potatoes tightly by pressing down on them with your palms. If there's a little butter left at the end, it's no big deal.
- Bake until crisp and tender, 35 to 45 minutes.
- Remove from the oven and let cool in the pan for a few minutes. Then flip the cake onto a serving plate and cut into wedges. If desired, finish with a dusting of sugar and a couple of minutes of broiling, for a brûlée top. It can also be made using apples and prunes, or just apples.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 23 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 15 grams, Sodium 280 milligrams, Sugar 8 grams, TransFat 1 gram
SWEET POTATO AND APPLE CASSEROLE
This wonderful sweet potato recipe tastes like a dessert. It's always a favorite.
Provided by Tamby Plue
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes, or until tender but firm. Drain, cool and cut into 1/4 inch slices.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
- In a small bowl, mix brown sugar, cinnamon and nutmeg.
- Layer sweet potatoes, brown sugar mixture and apples in the prepared baking dish.
- In a medium bowl, mix flour, brown sugar, butter and pecans. Sprinkle over the sweet potatoes.
- Bake in the preheated oven 30 minutes, or until lightly browned.
Nutrition Facts : Calories 239.2 calories, Carbohydrate 41.2 g, Cholesterol 15.3 mg, Fat 8.5 g, Fiber 3.4 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 74.1 mg, Sugar 27.8 g
SWEET POTATO, CARROT AND DRIED FRUIT CASSEROLE
This dish is inspired by several tsimmes recipes in Joan Nathan's "Jewish Cooking in America." Tsimmes, a Yiddish word that means "fuss," doesn't have to be fussy at all. Sometimes the dish contains meat (and is fussier than this one), but sometimes it's just fruit and vegetables. Warning: You may find yourself eating this for breakfast.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h15m
Yield Serves eight
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees. Butter or oil a 3-quart baking dish.
- Place the carrots and sweet potatoes in a steamer set above 1 inch of boiling water, and steam for five to 10 minutes, until just tender. Drain and toss with the remaining ingredients in a large bowl. Combine well, and scrape into the prepared baking dish. Place in the oven, and bake 40 to 50 minutes, stirring every 15 minutes, until the sweet potatoes and carrots are thoroughly tender. Dot the top with butter, and bake another 10 minutes until the top is lightly browned. Remove from the heat, and serve hot or warm.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 2 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 205 milligrams, Sugar 22 grams, TransFat 0 grams
SWEET POTATO AND PRUNE CASSEROLE
A sweet vegan treat! The margarine used is pareve, meaning it contains no animal products, and can be found in groceries stocking kosher foods.
Provided by NIBLETS
Categories Side Dish Vegetables Sweet Potatoes
Yield 8
Number Of Ingredients 8
Steps:
- Pierce sweet potatoes, and place on a baking sheet. Bake in a preheated 425 degrees F (220 degrees C) for 1 hour, or until tender. Cool until sweet potatoes can be easily handled. Peel, and cut into 1/4 inch thick slices.
- In a small bowl, combine honey, cinnamon, salt, lemon and prune juice, and melted margarine.
- Cut prunes in half, and remove pits. In a casserole dish, arrange alternating layers of potatoes and prunes. Spoon honey mixture over each layer.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, basting occasionally with liquid in casserole dish.
Nutrition Facts : Calories 295.6 calories, Carbohydrate 63 g, Fat 5.8 g, Fiber 4.9 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 45.2 g
PASSOVER SWEET POTATO AND PRUNE CASSEROLE
Make and share this Passover Sweet Potato and Prune Casserole recipe from Food.com.
Provided by Oolala
Categories Yam/Sweet Potato
Time 1h10m
Yield 1 casserole, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes until tender.
- Peel & cut into 1/4" thick slices.
- Cut prunes in 1/2 & remove pits.
- Combine honey, cinnamon, salt, juices, & melted margarine.
- In a casserole arrange alternate layers of potatoes & prunes; pour some honey mixture over each layer.
- Bake uncovered at 350 degrees F. for 45 minutes, basting occasionally.
Nutrition Facts : Calories 374.3, Fat 6, SaturatedFat 1.1, Sodium 413.6, Carbohydrate 84, Fiber 7.2, Sugar 53.2, Protein 3
SWEET POTATO AND PARSNIP CASSEROLE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees.
- Cut the sweet potatoes and then the parsnips into paper-thin slices using a food processor fitted with the thinnest vegetable-slicing blade. If necessary, cut the potatoes in half or quarters lengthwise so they fit into the feeder tube.
- Use 1 tablespoon of the butter to coat the inside of a 2-quart oven-proof casserole (a 6 by 10-inch
- Pyrex pan works well). Combine the cream, stock, nutmeg, cinnamon, salt and pepper. Place
- 1/3 of the sweet potatoes in a thin layer across the bottom of the casserole. Layer half the parsnips on top of the sweet potatoes. Repeat this sequence until all of the sweet potatoes and parsnips have been used. Pour the cream mixture over the top. It should reach about 3/4 of the way up the vegetables. Butter a piece of aluminum foil with the remaining butter and wrap the foil tightly over the casserole. Put in the oven and turn tempertature down to 325 degrees.
- Bake the casserole 1 hour. Remove the foil and continue to cook another 15 minutes, until the vegetables are tender when pierced with a knife and the top is browned. Allow to cool slightly before serving. Serve warm.
SWEET POTATO AND PRUNE CASSEROLE
A sweet vegan treat! The margarine used is pareve, meaning it contains no animal products, and can be found in groceries stocking kosher foods.
Provided by NIBLETS
Categories Sweet Potato Side Dishes
Yield 8
Number Of Ingredients 8
Steps:
- Pierce sweet potatoes, and place on a baking sheet. Bake in a preheated 425 degrees F (220 degrees C) for 1 hour, or until tender. Cool until sweet potatoes can be easily handled. Peel, and cut into 1/4 inch thick slices.
- In a small bowl, combine honey, cinnamon, salt, lemon and prune juice, and melted margarine.
- Cut prunes in half, and remove pits. In a casserole dish, arrange alternating layers of potatoes and prunes. Spoon honey mixture over each layer.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, basting occasionally with liquid in casserole dish.
Nutrition Facts : Calories 295.6 calories, Carbohydrate 63 g, Fat 5.8 g, Fiber 4.9 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 45.2 g
SWEET POTATO AND PRUNE CASSEROLE
A sweet vegan treat! The margarine used is pareve, meaning it contains no animal products, and can be found in groceries stocking kosher foods.
Provided by NIBLETS
Categories Sweet Potato Side Dishes
Yield 8
Number Of Ingredients 8
Steps:
- Pierce sweet potatoes, and place on a baking sheet. Bake in a preheated 425 degrees F (220 degrees C) for 1 hour, or until tender. Cool until sweet potatoes can be easily handled. Peel, and cut into 1/4 inch thick slices.
- In a small bowl, combine honey, cinnamon, salt, lemon and prune juice, and melted margarine.
- Cut prunes in half, and remove pits. In a casserole dish, arrange alternating layers of potatoes and prunes. Spoon honey mixture over each layer.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, basting occasionally with liquid in casserole dish.
Nutrition Facts : Calories 295.6 calories, Carbohydrate 63 g, Fat 5.8 g, Fiber 4.9 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 45.2 g
BAKED SWEET POTATOES WITH APRICOTS AND PRUNES
In this dish sweet potatoes are combined with dried fruit and cooked in sweet honey and orange sauce.
Provided by morgainegeiser
Categories Yam/Sweet Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat over to 400 degrees.
- Lightly oil an 8 inch square baking pan or spray with nonstick cooking spray.
- Place sweet potatoes in prepared pan and sprinkle with salt and pepper. Bake uncovered , until just tender, stirring several times, about 30 minutes.
- While sweet potatoes are baking, place apricots and prunes in a small heatproof bowl and cover with boiling water. Let stand for 30 minutes. Drain.
- In a small saucepan, combine remaining ingredients. Bring to a boil over medium heat. Pour over sweet potatoes and add apricots and prunes, Mix well.
- Return to over and bake uncovered, stirring 5 minutes for 15 minutes.
Nutrition Facts : Calories 177.5, Fat 1, SaturatedFat 0.1, Sodium 26.6, Carbohydrate 44, Fiber 3.9, Sugar 30.1, Protein 1.8
CARROT AND SWEET POTATO TZIMMES
This is a favorite from my childhood - my mother would make it for festive meals.
Provided by SHEBETH
Categories Side Dish Vegetables Sweet Potatoes
Time 55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish with canola oil.
- Bring a large pot of water to a boil, and stir in the baby carrots. Reduce heat to a simmer, and cook the baby carrots until firm but tender, about 10 minutes. Stir in the sweet potato chunks, and simmer for 5 more minutes; drain.
- Place the carrots, sweet potatoes, and prunes into the prepared baking dish, and stir to combine. In a bowl, whisk together the reserved pineapple juice, honey, orange juice, salt, and cinnamon until smooth, and pour the mixture over the carrots, sweet potatoes, and prunes. Cover the baking dish with aluminum foil.
- Bake in the preheated oven until the mixture is bubbling, about 30 minutes. Remove from oven, and take off the aluminum foil. Mix in the pineapple chunks and cornstarch until thoroughly combined, and return to the oven until slightly thickened, about 10 more minutes.
Nutrition Facts : Calories 185.6 calories, Carbohydrate 46.3 g, Fat 0.5 g, Fiber 5.1 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 183.2 mg, Sugar 31.7 g
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