Sweet Potato Casserole With A Hint Of Orange Flavor Recipes

ORANGE-SPICED SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F.
• Wash and dry potatoes. Pierce potatoes in several places with a fork. Bake potatoes 1 hour or until tender. Cool. Peel potatoes, place in large bowl, and mash.
• Stir in orange peel, orange juice, 2 tablespoons margarine or butter, 2 tablespoons brown sugar, cinnamon, cumin, and salt; mix well. Spoon into lightly greased 10x6-inch baking dish.
• Combine pecans, flour, 1 tablespoon brown sugar, and 1 tablespoon margarine or butter; mix well. Sprinkle evenly over potatoes.
• Bake 30 to 35 minutes or until hot. Let stand 5 minutes.

ORANGE JUICE SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375°F .
• Scrub, peel and slice your sweet potatoes 1/4" thick. Boil potatoes in salted water until fork tender, drain and set aside.
• Using some butter, grease a 2 quart casserole dish. Cut the peeled bananas into 1/4" slices. In a medium size bowl add the bananas and orange juice, mix to coat. In another small bowl mix together the brown sugar and the cinnamon.
• In the bottom of the prepared casserole dish layer 1/3 of the potatoes, then 1/2 of the bananas, sprinkle 1/3 of the sugar mixture and use 1/3 of the butter. Repeat layering reserving 12 slices of bananas for the top. Finish the third layer with the remaining potatoes and the 12 banana slices and the rest of the sugar mixture and butter. If there is any orange juice remaining in the bowl pour it on top.
• Bake 45 minutes or until bubbly. Yum Yum!

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.
• Make topping:
• 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.

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.

MOM'S SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350°.
• Place a pot of water on the stove and bring the water to a boil.
• Peel and chop the potatoes into 1 inch cubes. Once the water is boiling put your potatoes in for 10 to 15 minutes or until the potatoes are soft.
• Place potatoes in a large bowl; add sugar, sweet and condensed milk, 3 tablespoons of melted butter, 1/2 teaspoon salt, and vanilla.
• Beat with a mixer at medium speed until smooth. Add eggs; beat well.
• Pour potato mixture into a 13 x 9 inch baking pan coated with cooking spray.
• To prepare topping, combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk. Stir in 2 tablespoons melted butter.
• Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top.
• Bake at 350° for 25 minutes or just until golden.
• Preheat broiler (remove casserole from oven).
• Broil casserole 45 seconds or until topping is bubbly. Let stand a little bit before serving.