Apricot And Orange Sweet Potatoes Recipes

Steps:

• Drain sweet potatoes and apricots, reserving 1/2 cup juice from each; set aside. Cut apricots in half. Place sweet potatoes and apricots in a greased shallow 1-qt. baking dish; set aside. , In a small saucepan, combine the brown sugar, cornstarch, salt and cinnamon; stir in reserved juices until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the sherry, raisins and orange zest. , Pour over sweet potato mixture. Bake, uncovered, at 375° for 12-15 minutes or until bubbly.

Steps:

• Place sweet potatoes in a 13x9-in. baking dish and set aside. In a saucepan, combine sugar, cornstarch, salt and cinnamon; stir in apricot nectar, water and orange zest. Bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in butter and pecans. Pour over sweet potatoes. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Steps:

• Preheat oven to 375 degrees F.
• Cover sweet potatoes with cold water in a large pot and boil until fork tender. Peel the potatoes, transfer to a bowl, and mash. Stir in butter, orange juice and pecans, and mix until incorporated.
• For the orange shells, cut each orange in half and scoop out the pulp using a small knife or grapefruit spoon. Reserve the pulp for another use.
• Fill each orange shell with the potato mixture and top off with the marshmallows. Bake until hot and the marshmallows are melted.

Steps:

• Drain apricots, reserving 1-1/2 cups juice; set apricots aside. In a small saucepan, bring apricot juice and salt to a boil over medium heat. Remove from the heat; add gelatin, stirring until gelatin is dissolved. , In a blender, combine the orange juice concentrate, lemon juice and reserved apricots; cover and process until smooth. Add to gelatin mixture along with soda; mix well. Pour into a 6-cup mold coated with cooking spray. Cover and refrigerate until firm. Unmold and transfer to a serving plate.

Steps:

• Place all ingredients in a jar with a tight-fitting lid; shake well. Cover and refrigerate until serving.

Steps:

• Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain. When potatoes are cool, peel and cut into 1/2-in. slices. Arrange in a greased shallow 3-qt. baking dish; set aside., In a large saucepan, combine the brown sugar, cornstarch, salt and cinnamon. Stir in the orange juice, honey, butter, water and orange zest. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in walnuts. , Pour mixture over the potatoes. Bake, uncovered, at 350° for 25 minutes or until heated through.

Steps:

• Preheat the oven to 425°F/220°C.
• Place the orange juice in a saucepan with the sugar and vinegar. Bring to a boil over high heat, then turn down the heat to medium-high and simmer fairly rapidly for about 20 minutes, until the liquid has thickened and reduced to scant 1 cup/200 ml (about the amount in a large glass of wine). Add the bitters, olive oil, and 1 1/2 teaspoons salt.
• Place the potatoes in a large bowl, add the chiles, sage, thyme, and garlic, and then pour in the reduced sauce. Toss well so that everything is coated and then spread the mixture out in a single layer on a baking sheet on which it fits snugly, about 12 by 16 inches/30 by 40 cm.
• Place in the oven and roast for 50 to 60 minutes, turning and basting the potatoes every 15 minutes or so. They need to remain coated in the liquid in order to caramelize, so add more orange juice if the pan is drying out. At the end, the potatoes should be dark and sticky. Remove from the oven and leave to cool slightly before arranging on a platter and dotting with the goat cheese. Serve warm or at room temperature.

Steps:

• Place the sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until tender. Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in orange juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add butter and orange zest; stir until butter is melted., Drain sweet potatoes; place in a serving dish. Add orange juice mixture and gently stir to coat. Sprinkle with walnuts.

Steps:

• Preheat oven to 450°F.
• Prick potatoes and bake in middle of oven 1 1/2 hours, or until very soft. Scoop flesh into a bowl.
• In a saucepan cover apricots by 1 inch with cold water and simmer until soft, about 30 minutes. Reserve 2 tablespoons cooking liquid and drain apricots. In a food processor puree apricots with granulated sugar and reserved liquid until smooth.
• Add puree to potatoes with salt to taste and with an electric mixer beat until smooth. Spread mixture in a buttered 2-quart shallow baking dish. Puree may be prepared up to this point 1 day ahead and chilled, covered.
• Reduce oven temperature to 400°F.
• In a small bowl blend with your fingers flour, brown sugar, butter, pecans, and salt to taste until combined well and crumble over puree. Bake puree in middle of oven until heated through and streusel is bubbling, about 15 minutes.

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.

Steps:

• Set oven to 350 degree.
• Butter a 13 x 9-inch baking dish.
• Place potatoes in prepared dish, and set aside.
• In a saucepan, combine brown sugar, cornstarch, salt and cinnamon; stir in apricot nectar (or preserves) water and orange peel; bring to a boil, stirring constantly, cook, and stir for 2 minutes more.
• Remove from heat; stir in butter and pecans.
• Pour over sweet potatoes.
• Season with black pepper.
• Bake, uncovered for 20-25 minutes or until heated through.

Steps:

• Place the sweet potatoes in a large pot; add cold water to cover by about 1 inch.
• Cover and bring to a boil; reduce the heat and boil gently until the potatoes are tender, about 15 minutes.
• Drain and return the potatoes to the pot.
• Add the remaining ingredients, except preserves, and mash with a potato masher until smooth.
• Add apricot preserves, and stir potatoes well.
• Taste and adjust seasonings.
• If the potatoes seem dry, add a little more milk.

Steps:

• Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix together brown sugar, cornstarch, salt, cinnamon, apricot nectar, water, and orange peel in a saucepan; bring to a boil over medium heat. Reduce heat to medium-low, and cook for 2 minutes, stirring constantly. When the sauce is thick, stir in the butter and pecans. Place the sweet potato chunks into the prepared baking dish, and pour the sauce over to coat all the potatoes.
• Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.

Steps:

• Layer sweet potatoes and apricots in casserole dish.
• Sprinkle with pecan halves.
• In a saucepan, combine remaining ingredients, including the apricot juice, bring to a boil, and continue to cook for 2 minutes, stirring constantly.
• Pour sauce over casserole and bake at 375 degrees F. for 25 minutes.

Steps:

• Combine apricots, water and sugar and cook until soft, about 20 minutes. Drain and reserve liquid in a saucepan.
• Peel, slice and cook yams in water until tender, about 15 minutes.
• Grease casserole. Alternate layers of sliced yams, apricots and lemon slices in casserole.
• Add brown sugar, butter and apricot brandy to the saucepan with apricot liquid and heat until butter is melted. Pour over casserole.
• Bake at 350 degrees for 20 to 30 minutes.
• Sprinkle nuts over casserole 10 minutes before removing from oven.

Steps:

• Arrange the sweet potatoes in a shallow baking dish.
• Combine the margarine and cinnamon. Pour over the potatoes.
• Arrange the apricot halves on top.
• Cover the dish and bake in a 425F oven for about 15 minutes.
• Add the orange slices and serve.

Steps:

• Put apricots in a medium pot, and just cover fruit with water.
• Bring to a boil. Boil for about 10 minutes. (Make sure fruit stays covered in water. Add if needed.).
• Lower temperature on apricots, cover, and simmer for a half hour.
• Remove from heat and separate liquid and fruit. Make sure to save the liquid.
• Drain sweet potatoes.
• Arrange sweet potatoes evenly in the bottom of a 9X13 inch pan.
• Cut apricots into quarters and spread over sweet potatoes.
• Drain pineapple and reserve the liquid.
• Spread pineapple over the apricots and potatoes.
• In a saucepan, combine well the rest of the dry ingredients (brown sugar, cinnamon, salt, and cornstarch).
• Add orange peel, butter, pineapple juice and 1 cup of apricot juice. (If there isn't enough apricot juice, add water to get to 1 cup).
• Bring juice mixture to a boil and remove from heat. Mixture should be thickened. If it is still watery you may have to add a bit more cornstarch.
• Pour juice mixture evenly over the sweet potatoes and fruit.
• Bake at 350 degrees Fahrenheit for 15 minutes.
• Sprinkle cashews over entire mixture and bake for 10 minutes longer.
• Serve and enjoy.

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.

Steps:

• Preheat oven to 375 degrees F, then grease a shallow 1-quart baking dish.
• Drain sweet potatoes & apricots, but reserve & set aside 1/2 cup of juice from each.
• Cut the apricots in half, then place sweet potatoes & apricots in the prepared baking dish & set aside.
• In a small saucepan, combine sugar, cornstarch, salt & cinnamon, then stir in the reserved juices until smooth.
• Bring to a boil, stirring constantly, then cook & stir for 2 minutes or until thickened.
• Remove from heat & stir in the sherry or OJ, raisins & orange zest.
• Pour this mixture over the potato & apricot mixture, then bake, uncovered, for 12 to 15 minutes or until bubbly.