Holiday Citrus Sweet Potatoes Recipes

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HOLIDAY CITRUS SWEET POTATOES

Change out your traditional sweet potato recipe with this new version. The fruit sauce provides a bright, but not too sweet accent to the sweet potatoes. This side is sure to be enjoyed.-Maureen Akins, Kent, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 8 servings.

Number Of Ingredients 7



Holiday Citrus Sweet Potatoes image

Steps:

  • Scrub and pierce sweet potatoes. Bake at 400° for 45-50 minutes or just until tender. Reduce heat to 350°. When cool enough to handle, peel and cut into 1/2-in. slices. Place in a greased 13-in. x 9-in. baking dish., Drain pineapple, reserving juices. In a small saucepan, combine cornstarch and brown sugar. Gradually stir in orange juice and reserved pineapple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pineapple, oranges and cranberries; heat through., Pour sauce over sweet potatoes. Bake, uncovered, at 350° for 35-40 minutes or until bubbly.

Nutrition Facts : Calories 306 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 76g carbohydrate (48g sugars, Fiber 6g fiber), Protein 3g protein.

6 large sweet potatoes (about 4-1/2 pounds)
1 can (20 ounces) pineapple chunks
1 tablespoon plus 2 teaspoons cornstarch
2 tablespoons dark brown sugar
1 cup orange juice
1 can (11 ounces) mandarin oranges, drained
1 cup dried cranberries

CITRUS SWEET POTATOES

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



Citrus Sweet Potatoes image

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.

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

CITRUS-ROASTED SWEET POTATO AND RUTABAGA

Roasted sweet potatoes, onions, and rutabaga with various citrus juices squeezed on top. I didn't like sweet potatoes until I made this for my sweet potato-loving family. Now I have them whenever I can! This is a great side dish anywhere you would regularly serve mashed potatoes. Honestly, I've eaten a bowl of just this as a meal. Feel free to season as you'd like.

Provided by Sj.

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 45m

Yield 6

Number Of Ingredients 9



Citrus-Roasted Sweet Potato and Rutabaga image

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Combine sweet potatoes, rutabagas, onion, and oil in a large bowl or resealable bag; toss to coat. Transfer to a 9x13-inch baking dish; sprinkle with rosemary, salt, and pepper.
  • Bake in the preheated oven until vegetables are tender, about 20 minutes, stirring once halfway through cooking time. Add lemon, lime, and orange juices to baking dish; stir to combine. Bake 5 minutes more. Serve hot or warm.

Nutrition Facts : Calories 236.3 calories, Carbohydrate 40.7 g, Fat 7.3 g, Fiber 7.4 g, Protein 3.7 g, SaturatedFat 1.1 g, Sodium 126.3 mg, Sugar 12 g

2 pounds sweet potatoes, peeled and cut into wedges
1 pound rutabagas, peeled and cut into wedges
1 medium onion, thinly sliced
3 tablespoons extra-virgin olive oil
1 cup chopped fresh rosemary
salt and ground black pepper to taste
2 tablespoons lemon juice
2 tablespoons lime juice
2 tablespoons orange juice

BAKED SWEET POTATOES WITH CITRUS

The nuts and orange wedges add dimension to baked sweet potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 6



Baked Sweet Potatoes with Citrus image

Steps:

  • Heat oven to 400 degrees. Prick sweet potatoes with a fork and wrap in foil.
  • Bake until tender, about 1 hour. Unwrap and split top with a knife.
  • Top with almonds, cinnamon, nutmeg, and salt. Squeeze orange wedges over sweet potatoes and serve.

Nutrition Facts : Calories 171 g, Fat 10 g, Fiber 4 g, Protein 5 g, SaturatedFat 1 g

2 small sweet potatoes
1/4 cup chopped toasted almonds or pecans
Dash cinnamon
Dash freshly grated nutmeg
Flaky sea salt
2 orange wedges

CITRUS-GLAZED SWEET POTATOES

These candied sweet potatoes work as a side dish for any dinner or holiday celebration by balancing citrusy sweet and savory flavors - and they also produce top-notch leftovers. Right out of the oven or the fridge, they are sure to add a pleasantly tart note to any meal. The braising liquid thickens as the tubers cook, resulting in a tangy glaze that coats every bite. Its acidity also helps the sweet potatoes stay intact with a slight bite even as they soften. The thinly sliced orange zest becomes tender and develops a marmalade-like taste. The shiny strips make for a beautiful garnish, along with the syrupy pan sauce.

Provided by Yewande Komolafe

Time 2h30m

Yield 6 servings

Number Of Ingredients 11



Citrus-Glazed Sweet Potatoes image

Steps:

  • Heat oven to 375 degrees (see Tip). Use a vegetable peeler to peel strips of zest off 2 oranges. Cut the strips into thin matchsticks using a sharp knife and transfer to a large bowl. Juice all the oranges, the lemon and limes into the bowl for 1 1/4 cups juice. Whisk in the brown sugar, salt, ginger, cinnamon, nutmeg and black pepper until the sugar dissolves.
  • Generously peel the sweet potatoes, removing the skin and the tougher layer of flesh just beneath. If your sweet potatoes are larger than 2 inches in diameter, halve or quarter lengthwise. Cut into 1-inch-thick rounds or pieces, add to the citrus mixture and toss to coat.
  • Transfer the sweet potatoes and juice mixture to a 9-by-13-inch shallow glass or ceramic baking dish. Dot the top with the butter. Bake, stirring every 20 to 30 minutes to cook and coat evenly, until the sweet potatoes are tender and glazed, 1 1/2 to 2 hours. A paring knife should slide through the potatoes easily and the glaze should be the consistency of syrup.
  • Let cool for about 10 minutes before serving. The dish can be made ahead and cooled, then wrapped tightly and refrigerated for up to 2 days. Reheat in a 350-degree oven, covered with foil, or in a microwave, covered with a microwave-safe cover or plastic wrap.

3 medium oranges
1 lemon
2 limes
3/4 cup packed dark brown sugar
1 teaspoon kosher salt (Diamond Crystal)
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon black pepper
3 1/2 pounds sweet potatoes (about 9 small)
4 tablespoons unsalted butter, cut into 1/2-inch cubes

CITRUS CANDIED SWEET POTATOES

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



Citrus Candied Sweet Potatoes image

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.

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

HOLIDAY SWEET POTATO CASSEROLE

Update this classic cold-weather side dish with a sweet, crunchy maple-pecan topping.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h10m

Yield 10

Number Of Ingredients 12



Holiday Sweet Potato Casserole image

Steps:

  • Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
  • Add parsnips and/or carrots to a large microwave-safe bowl. Add 1/4 cup water and cover with wax paper. Microwave on high for 5 minutes. Uncover and add sweet potatoes. Cover and microwave 15 minutes more or until tender, stirring once. Drain and return vegetables to bowl.
  • Pour broth and cream into the bowl with vegetables. Use a potato masher to mash to desired consistency. Stir in 3 tablespoons butter and 1/2 teaspoon salt. Transfer to prepared baking dish.
  • Combine brown sugar, flour, rosemary, and 1/4 teaspoon salt in a medium bowl. Using a pastry blender, two forks, or your fingers, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans and maple syrup and sprinkle over sweet potato-mixture.
  • Bake 20 to 25 minutes or until pecan mixture is just starting to brown.

Nutrition Facts : Calories 307.2 calories, Carbohydrate 48.4 g, Cholesterol 23.6 mg, Fat 12.3 g, Fiber 6.2 g, Protein 3.6 g, SaturatedFat 5.5 g, Sodium 260.4 mg, Sugar 22.9 g

Reynolds Wrap® Pan Lining Paper
2 pounds parsnips and/or carrots, peeled and cut into 1/2-inch pieces
2 pounds sweet potatoes, peeled and cut into 1-inch pieces
½ cup reduced-sodium chicken broth
¼ cup whipping cream
5 tablespoons butter, chopped and divided
¾ teaspoon salt, divided
½ cup packed brown sugar
¼ cup all-purpose flour
1 teaspoon dried rosemary, crushed
½ cup pecans, chopped
2 tablespoons maple syrup

MASHED SWEET POTATO WITH CITRUS

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



Mashed Sweet Potato with Citrus image

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.

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

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