Sweet Potato Apple Dressing Recipes

SWEET POTATOES WITH APPLES

Steps:

• Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30 minutes or until just tender. Drain and cool slightly. Peel and cut into 1/4-in. slices., In a greased 13-in. x 9-in. baking dish, alternately layer potatoes and apples. Pour orange juice over top. Combine the brown sugar, ginger and cinnamon; sprinkle over potatoes and apples. Dot with butter. , Bake, uncovered, at 350° for 35-45 minutes or until apples are tender.

SWEET POTATO STUFFING

Steps:

• In a 6-qt. stockpot, heat butter over medium-high heat; saute celery and onion until tender. Stir in broth and seasonings. Stir in remaining ingredients., Transfer to a greased 3-qt. slow cooker. Cook, covered, on low until heated through, about 4 hours.

SWEET POTATO STUFFING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat. Add apple and onion; cover and cook until tender, 8 to 10 minutes.
• Stir in sugar, salt, and nutmeg; push to one side of the skillet. Add drained sweet potatoes to the empty side of the skillet; mash with a fork. Add bread crumbs and mix until all ingredients are combined. Transfer to a greased casserole dish.
• Bake in the preheated oven until golden brown on top, about 1 hour.

SWEET POTATO AND APPLE CASSEROLE

Steps:

• Add the potatoes to a large pot and cover with water.
• Bring to a boil over high heat and cook until the potatoes are just starting to soften. You don't want them to cook until soft because they will continue to cook during the baking process.
• Preheat oven to 350°F and spray a 9x13" casserole dish with non-stick spray.
• Drain the potatoes and place them into the prepared baking dish.
• Add the apples to the casserole dish.
• In a small bowl mix together the melted butter, brown sugar, maple syrup, and pumpkin pie spice.
• Pour mixture over the apples and potatoes and stir to combine.
• Add to the oven and bake for 25 minutes.
• Remove from the oven and top with pecans.
• Add back to the oven and cook for 5 minutes more to toast the pecans.

SWEET POTATO APPLE SALAD

Steps:

• In 4- to 6-quart Dutch oven, place steamer basket; add 1/2 inch water (water should not touch bottom of basket). Place sweet potatoes in basket; cover tightly and heat to boiling. Reduce heat to low; steam covered 16 to 17 minutes or until tender. Plunge potatoes into ice water until cold; drain.
• Meanwhile, sprinkle walnuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown.
• In large bowl, sprinkle apples with sugar and lime juice; toss gently to coat. Stir in sweet potatoes, raisins, salt and 3 tablespoons of the walnuts.
• In small bowl, stir together yogurt and mayonnaise. Pour over sweet potato mixture; toss gently to coat. Sprinkle with remaining 1 tablespoon walnuts. Cover; refrigerate at least 2 hours or up to 12 hours.

SWEET POTATO AND APPLE CASSEROLE

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.

SWEET POTATO CORNBREAD DRESSING

Steps:

• For the cornbread: Preheat the oven to 400 degrees F.
• Meanwhile, put the butter in a 10-inch cast-iron skillet and leave in the oven until melted, about 8 minutes. Carefully remove from the oven and set aside.
• Mix the cornmeal, flour, baking powder and a generous pinch of salt and pepper in a medium bowl until combined. Whisk together the sweet potato puree, milk, honey, eggs and lemon juice in a large bowl. Pour the melted butter into the wet ingredients and whisk to combine. Stir the dry ingredients into the wet ingredients, then pour the batter into the cast-iron skillet.
• Lower the oven to 350 degrees F. Bake the cornbread until golden orange and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely, then cut into 1/2-inch cubes.
• Line a baking sheet with parchment and spread the cornbread cubes on top. Toast in the oven, flipping halfway through, until browned and crispy along the edges, about 20 minutes. Set aside. (Leave the oven on.)
• For the dressing: Crumble the sausage into a large skillet. Cook over medium heat, stirring frequently, until browned, about 8 minutes. Remove the sausage crumbles from the pan with a slotted spoon and remove to a large bowl. Add the onion, celery, carrot and thyme to the skillet with the sausage fat, then sprinkle with salt and pepper. Sweat the vegetables, stirring occasionally, until softened, about 10 minutes. Add to the bowl with the sausage, then add the chicken stock, apple cider and cornbread cubes and stir until moist but not mushy. Place in a 9-inch square casserole dish and bake until the top is crusty and golden, about 30 minutes.

SWEET POTATOES AND APPLES

Steps:

• Peel sweet potatoes and cut into slices about 1/8-inch thick. Place in pot with water to cover; cover pot and bring to boil. Cook potatoes about 10 minutes, until they are soft.
• Wash and quarter apples; remove core, and slice apples in food processor.
• Place apples, apple cider and dried fruit in pot; cover and cook until apples soften, about 5 minutes.
• When sweet potatoes are cooked, drain them and stir them into apple mixture and continue cooking over low heat until pork is ready. Season with salt, if desired, and serve.

ROASTED SWEET POTATO AND APPLE SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a measuring cup, add the olive oil, apple cider vinegar, honey, mustard, salt, pepper, and cinnamon and whisk to combine.
• Place sweet potatoes and chicken breast on a parchment paper-lined sheet tray and season with olive oil, salt, pepper, and paprika.
• Bake until chicken is cooked through and sweet potatoes are tender, 15-18 minutes.
• Slice the chicken breast.
• Toss the sweet potatoes and sliced chicken with the sliced apples, feta, and walnuts and drizzle with vinaigrette.
• Enjoy!

SWEET APPLE SALAD DRESSING

Steps:

• Put the apple and onion in a food processor, or something that minces, for about 30 seconds or until finely diced.
• In a small bowl, mix rice vinegar, sesame oil and 3 tablespoons of the apple/onion mixture. Add a pinch of salt and pepper. Stir well, spoon over fresh salad ingredients.