Apple Spiced Sweet Potatoes Recipes

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss the sweet potatoes generously with some olive oil, salt, cinnamon and cayenne. Lay the sweet potatoes out on a sheet tray, place them in the oven and roast until they are very soft and mushy, 30 to 35 minutes.
• Peel the apples and cut into 1-inch dice. Toss the apples with the lemon juice, some olive oil, salt and the rosemary. Lay them out on a sheet tray and place in the oven during the last 15 minutes of the cooking time for the sweet potatoes. When done, the apples should be soft and cooked through but still hold their shape. Sprinkle the walnuts over the apples during the last 5 minutes in the oven.
• Transfer the sweet potatoes to a large bowl and coarsely mash them with a potato masher. Stir in the cooked apples and walnuts. Taste and adjust the seasoning if needed.
• Serve immediately or keep in a warm oven and serve hot.

Steps:

• In an ungreased 11x7-in. baking dish, toss the apples, lemon juice, honey, butter, 1/2 teaspoon salt and five-spice powder. Bake, uncovered, at 400° for 35-40 minutes or until apples are tender, turning once., Meanwhile, place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well. Over very low heat, stir potatoes for 1-2 minutes or until steam has evaporated. , Place potatoes in a food processor; add the milk, chipotle pepper, pepper and remaining salt. Cover and process until smooth. Transfer to a serving bowl; keep warm., Place apples and cooking juices in a clean food processor; cover and process until smooth. Spoon over sweet potato puree.

Steps:

• Preheat an outdoor grill.
• In a bowl, toss the sweet potato and apple slices with the cinnamon and sugar. Divide the mixture into 4 portions, places each on a large piece of aluminum foil. Top each with an equal amount of butter. Tightly seal foil around each portion.
• Place foil packets on the grill, and cook 40 minutes, turning every 5 to 10 minutes, until potatoes and apples are tender.

Steps:

• Place the sweet potato in a medium saucepan and fill with enough water to cover the potatoes. Bring to a boil, reduce heat to medium, and simmer for about 20 minutes or until tender. Remove from heat, drain and set aside.
• Melt butter over low heat in a small saucepan. Mix in the sugar, cinnamon and allspice. Add the apple slices, cover, and let simmer for 5 minutes, or until the apples are tender. Mix the apple mixture into the drained sweet potatoes along with the milk. Mix well using an electric mixer or just a fork until potatoes are mashed.

Steps:

• Preheat oven to 400°F. Place large baking sheet in oven to heat. Combine sweet potatoes, apple juice concentrate, cinnamon and cloves in medium bowl. Sprinkle generously with salt and pepper. Cut 2 sheets of foil, each about 20 inches long. Place 1 foil sheet on work surface. Spread half of sweet potatoes on 1 half of foil so that potato slices are not more than 2 deep. Drizzle with 1/2 tablespoon butter. Fold foil over, enclosing contents completely and crimping edges tightly to seal. Repeat with second foil sheet and remaining ingredients.
• Place foil packets on heated baking sheet. Bake until sweet potatoes are tender, about 20 minutes. Remove from oven; let stand 5 minutes. Divide among 4 plates and serve.

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.

Steps:

• Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or just until tender. , Drain sweet potatoes and cool slightly. Peel and cut into 1/4-in. slices. In a greased 13-in. x 9-in. baking dish, layer half of the apples and sweet potatoes. Repeat layers., In a small saucepan, combine the sugar, cornstarch, water and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, cinnamon and salt. Pour over sweet potatoes and apples., Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until apples are tender.

Steps:

• heat oven to 375*F.
• prick sweet potatoes with a fork to allow steam to escape. bake for 35 to 45 minutes or until fork tender.
• cut thin lenghwise slice from top of each sweet potato; scoop out inside, leaving a thin shell. set shells aside.
• in large mixer bowl place hot sweet potatoes and remaining ingredients, except apple, chopped pecan and pecan halves.
• beat at medium speed, scraping bowl often until well mixed and no lumps remain.
• by hand, stir in apple and chopped pecans.
• place shells on a 15x10x1" baking pan. fill shells with sweet potato mixture.
• if desired, garnish each potato with pecan halves.
• bake for 15 to 20 minutes or until heated through.
• Tip: if desired do not stuff shells. spoon hot sweet potato mixture into serving bowl. if desired toast pecan halves and use to garnish sweet potato mixture.