Sweet Potatoes With Zest Recipes

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MASHED SWEET POTATOES WITH ORANGE ESSENCE



Mashed Sweet Potatoes with Orange Essence image

Provided by Ellie Krieger

Categories     side-dish

Time 28m

Yield 4 servings, serving size 3/4 cup

Number Of Ingredients 7

4 medium sweet potatoes (about 8 ounces each), peeled and cut into a large dice
1/4 cup buttermilk, warmed slightly
1/4 cup orange juice
2 teaspoons orange zest
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon unsalted butter, optional

Steps:

  • Steam the potatoes in a large covered pan fitted with a steamer basket until they are tender, about 8 minutes.
  • In a large bowl mash the potatoes with the buttermilk and orange juice. Stir in the zest, salt, and nutmeg. Serve the potatoes topped with the butter, if desired.

Nutrition Facts : Calories 210 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0.5 milligrams, Sodium 430 milligrams, Carbohydrate 48 grams, Fiber 7 grams, Protein 4 grams

SWEET POTATOES WITH ZEST!



Sweet Potatoes with Zest! image

A dear friend gave me a similar recipe, which I have tweaked it a little bit. This is a great alternative to the heavy, marshmallowy, and extra-sweet dish that most of us love. The citrus flavor is always a surprise. It has become one of my most requested recipes.

Provided by Luv 2 eat

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h25m

Yield 8

Number Of Ingredients 7

4 pounds sweet potatoes
1 cup brown sugar
½ cup butter
1 large orange, zested and juiced
1 tablespoon ground ginger
1 lemon, zested
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place sweet potatoes on a baking sheet.
  • Bake in the preheated oven until a fork can easily puncture a sweet potato, about 1 hour. Remove baking sheet from oven and cool sweet potatoes until easily handled, about 15 minutes.
  • Remove skins from sweet potatoes and transfer sweet potatoes to a large bowl. Beat potatoes with an electric mixer until smooth. Add brown sugar and butter to sweet potatoes while they are still warm; beat until butter is melted and brown sugar is dissolved.
  • Mix orange zest, orange juice, ginger, lemon zest, and salt into sweet potatoes; transfer to 9x9-inch baking dish. Heat sweet potatoes in oven if desired.

Nutrition Facts : Calories 414.8 calories, Carbohydrate 75.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 7.3 g, Sodium 505.2 mg, Sugar 38.4 g

ROASTED SWEET POTATO QUICK BREAD



Roasted Sweet Potato Quick Bread image

Provided by Alex Guarnaschelli

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 14

Nonstick cooking spray, for the baking dish
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup sugar
1 large egg
1 cup roasted sweet potato, skinned and mashed
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cloves
Zest and juice from 1 large navel orange
1 1/2 teaspoons ground cinnamon
3 tablespoons honey

Steps:

  • Preheat the oven to 325 degrees F. Grease an 8-by-4-inch baking dish with cooking spray.
  • Beat the butter and the sugar in an electric mixer fitted with the whisk attachment on medium speed until it becomes light and fluffy, 3 to 5 minutes. Add the egg and mix until blended. Remove the bowl from the mixer and use a rubber spatula to gently fold in the roasted sweet potato.
  • Add the flour, salt, ginger, baking soda, baking powder, cloves, orange zest and 1 teaspoon cinnamon and fold gently until just combined. Do not overmix or the bread will become tough.
  • Transfer the batter to the baking dish in an even layer and place in the center of the oven. Bake until a toothpick or small paring knife inserted in the center comes out clean, about 55 minutes. Shut off the oven and let the bread sit in the oven 5 minutes more. Remove from the oven and cool at least 30 minutes before unmolding.
  • Unmold the bread onto a serving platter. Bring the honey to a simmer in a small saucepan over medium heat until it froths and turns amber-brown, 2 to 3 minutes. Remove the pan from the heat, then add the orange juice and remaining 1/2 teaspoon cinnamon. Return to the heat and simmer 30 seconds to combine. Pour carefully over the top of the cooled bread.

ORANGE-GLAZED SWEET POTATOES



Orange-Glazed Sweet Potatoes image

Sweet potatoes are such a nutritious vegetable and this recipe makes it absolutely delicious. The topping makes it irresistible.-American Dairy Assoc, Stacy Duffy, Chicago, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 14

4 medium sweet potatoes (2 to 2-1/4 pounds), peeled and cut into 1/4-inch slices
1/2 cup orange juice
6 tablespoons butter
1/4 cup packed brown sugar
1/4 cup maple syrup or honey
1 tablespoon grated orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
TOPPING:
1/3 cup old-fashioned oats
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter
1/4 cup chopped pecans

Steps:

  • In a large saucepan over medium heat, cook sweet potatoes in boiling water until tender but still hold their shape, about 5 minutes; drain. Arrange in a buttered 2-qt. baking dish so slices overlap slightly. , In a saucepan, combine juice, butter, sugar, syrup, zest and spices; bring to a boil over high heat, stirring occasionally. Reduce heat to medium; cook until thickened, about 5 minutes. Drizzle over potatoes., In a small bowl, combine oats, sugar and cinnamon. Cut in butter until crumbly. Stir in pecans. Sprinkle over potatoes. Bake, uncovered, at 350° for 30 minutes.

Nutrition Facts :

LEMONY ROASTED SWEET POTATOES



Lemony Roasted Sweet Potatoes image

These sweet potatoes became a family tradition when I was a child and now is a one of my family's favorites. The flavor of fresh lemon compliments the sweet potatoes and the touch of brown sugar results in a nice glaze.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 3 servings.

Number Of Ingredients 6

2 medium sweet potatoes, peeled and cubed
2 teaspoons butter, melted
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 cup packed brown sugar
1/2 teaspoon grated lemon zest

Steps:

  • Place sweet potatoes in a greased 1-qt. baking dish. Combine the butter, lemon juice and salt; drizzle over sweet potatoes. Sprinkle with brown sugar and lemon zest., Bake, uncovered, at 350° for 40-45 minutes or until potatoes are tender, stirring every 15 minutes. Stir before serving.

Nutrition Facts : Calories 170 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 229mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 2g fiber), Protein 1g protein.

SWEET POTATOES BAKED WITH LEMON



Sweet Potatoes Baked With Lemon image

This recipe first appeared in The Times in 1992, with an article by Molly O'Neill, when Edna Lewis, many years after writing her seminal cookbook "The Taste of Country Cooking," was the chef at the Brooklyn restaurant Gage & Tollner. The addition of lemon zest and juice make this brighter and less sweet than typical sweet potato dishes.

Provided by Molly O'Neill

Categories     side dish

Time 2h

Yield 8 servings

Number Of Ingredients 7

6 medium sweet potatoes
2 cups light brown sugar (or a mixture of light and dark)
1 teaspoon freshly grated nutmeg
A (6-inch) strip of lemon zest (yellow part only)
1/2 teaspoon salt
6 tablespoons unsalted butter
1/4 cup lemon juice

Steps:

  • Rinse the potatoes under warm water. Place in a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, 25 to 30 minutes. Drain and let cool.
  • Combine the sugar, ½ cup water, nutmeg, lemon zest and salt in a medium saucepan, bring to a simmer over medium heat and cook for 10 minutes. Add 5 tablespoons butter and stir well. When the butter has melted, remove from the heat and beat in the lemon juice. Set aside.
  • Heat oven to 425 degrees. Peel the sweet potatoes and slice into 1/2-inch disks. Use the remaining tablespoon of butter to grease a shallow baking dish. Lay the sweet potatoes in the dish in a single layer and pour the lemon syrup on top. Bake until bubbling hot, about 30 minutes.

Nutrition Facts : @context http, Calories 357, UnsaturatedFat 3 grams, Carbohydrate 70 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 201 milligrams, Sugar 54 grams, TransFat 0 grams

CITRUS SWEET POTATOES



Citrus Sweet Potatoes image

A mild orange glaze lets the taste of sweet potatoes shine through in this nut-topped side dish. When I was dating my husband, my mother would make this whenever he'd come over for Sunday dinner. We've been married more than 40 years, and he thinks I can make it almost as well as Mom did. -Pauline Kelley, St. Peters, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 12 servings.

Number Of Ingredients 6

6 medium sweet potatoes, peeled
1/3 cup packed brown sugar
1 tablespoon cornstarch
1 cup orange juice concentrate
2 teaspoons grated lemon zest
1/2 cup chopped pecans, optional

Steps:

  • Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until tender. Drain and cool. Cut into 1/2-in. slices. Place in a greased 13x9-in. baking dish., In a small saucepan, combine brown sugar and cornstarch. Whisk in orange juice concentrate and lemon zest. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over sweet potatoes. Sprinkle with pecans if desired. , Bake, uncovered, at 325° for 30-35 minutes or until sweet potatoes are heated through and sauce is bubbly.

Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 2g fiber), Protein 1g protein.

SWEET POTATO GRATIN WITH GINGER AND ORANGE ZEST



Sweet Potato Gratin With Ginger and Orange Zest image

Provided by Mark Bittman

Categories     dinner, side dish

Time 1h

Yield 4 - 6 servings

Number Of Ingredients 7

1/2 stick butter (4 tablespoons), more for greasing pan
1 cup cream
2 tablespoons grated ginger
Zest from one orange
2 pounds sweet potatoes, peeled and grated, about 4 cups
1/2 cup chopped hazelnuts or walnuts (optional)
Salt and black pepper

Steps:

  • Preheat oven to 400 degrees. Grease a 6- to 8-cup gratin dish with butter. In a small pan, gently heat remaining butter with cream, ginger and orange zest, stirring once or twice, until butter has melted and mixture is just steaming. Remove from heat.
  • Spread potatoes and nuts evenly into baking dish and sprinkle with plenty of salt and pepper. Drizzle cream mixture over all and press down on potatoes with a fork to settle them into dish and at least partly submerge them. Bake until potatoes are tender and cream thickens, about 45 minutes. Serve hot or warm.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 22 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 14 grams, Sodium 523 milligrams, Sugar 10 grams, TransFat 0 grams

MASHED SWEET POTATO WITH CITRUS



Mashed Sweet Potato with Citrus image

Categories     Fruit Juice     Citrus     Side     Bake     Thanksgiving     Vegetarian     Orange     Sweet Potato/Yam     Fall     Healthy     Nutmeg     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 1 servings

Number Of Ingredients 6

1 large sweet potato (12 to 14 ounces)
2 tablespoons unsalted butter
1 teaspoon finely grated fresh orange zest
2 tablespoons fresh orange juice
1/4 teaspoon salt
1/8 teaspoon freshly grated nutmeg

Steps:

  • Put oven rack in middle position and preheat oven to 425°F.
  • Prick potato all over with a fork and bake in a small baking dish until tender when pierced with a small sharp knife, about 1 hour. When potato is cool enough to handle, peel off skin with knife. Mash potato with remaining ingredients.

CITRUS CANDIED SWEET POTATOES



Citrus Candied Sweet Potatoes image

This was printed in Favorite Recipes by Borden in 1987. I have been using this recipe every year at Thanksgiving and Christmas since then with a couple of twists. I am updating this recipe based upon CountryLady's review. I made this recipe using fresh sweet potatoes and it is so much better. I am leaving the canned as an option. Both ways are good.

Provided by PaulaG

Categories     Yam/Sweet Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

4 medium sweet potatoes or 2 (16 ounce) cans sweet potatoes
1 1/4 cups light brown sugar, firmly packed
2 tablespoons cornstarch
3/4 cup orange juice
1/4 cup lemon juice
2 tablespoons butter
1 teaspoon vanilla
1 tablespoon orange zest, finely grated

Steps:

  • Preheat oven to 350°F.
  • If using fresh sweet potatoes, slice in 1 1/4 inch slices, place in saucepan, cover with water and cook for 15 minutes or until tender when pierced with a fork.
  • Drain the potatoes and when cool enough to handle, remove the peel and place in a 2-quart casserole dish that has been lighly oiled or sprayed with non-stick cooking spray.
  • If using canned potatoes drain the potatoes and arrange in 2-quart casserole that has been prepared as indicated above.
  • In a medium bowl, combine sugar and cornstarch; add orange juice, lemon juice, butter, vanilla and orange zest.
  • Pour over potatoes and bake 50 to 60 minutes, basting occasionally with the sauce.
  • These potatoes can be prepared ahead, refrigerated and baked the next day.

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