Sweet Potatoes And Black Walnuts Recipes

Steps:

• Preheat oven to 350 degrees.
• Coat a 9 x 13 inch baking dish with cooking spray.
• Cook sweet potatoes in microwave until tender. (12 to 15 minutes) Be sure to pierce several times with a fork.
• Cool slightly then peel and slice potatoes into 1/4 inch thick slices.
• Arrange half of the potato slices in the prepared dish.
• Sprinkle with 1/4 cup brown sugar. Drizzle with 2 Tbsp. melted butter and top with half of the cranberries.
• Repeat layers. Pour orange juice evenly over the casserole.
• Cover the dish with foil. Bake 40 minutes.
• While cooking prepare topping as follows: Combine walnuts, 2 Tbsp. melted butter, 1 Tbsp. brown sugar and 1 tsp. cinnamon.
• Remove the casserole from oven and sprinkle walnut mixture over the top.
• Return to oven and bake 5 to 10 more minutes or until brown and bubbly.

Steps:

• Peel, boil and mash sweet potatoes.
• Add hot milk, sugar and 3 tablespoons butter.
• Add black walnuts and salt; mix thoroughly.
• Place in greased baking dish.
• Pour melted butter on top of potato mixture. Bake 20 to 30 minutes at 350 degrees.

Steps:

• Place sweet potatoes in 2 quart saucepan; add enough water just to cover; heat to boiling, reduce heat to low. Cover and simmer 10 minutes until sweet potatoes are tender; drain and set aside.
• Mix orange juice, cornstarch, cinnamon and cumin in same saucepan.
• Heat to boiling. Boil about 1 minute, stirring constantly until thickened.
• Stir in sweet potatoes, beans and rice.
• Cook about 2 minutes, until hot. Serve.

Steps:

• Preheat oven to 350 degrees.
• With electric mixer (do not use a food processor)whip all ingredients, except walnuts and nutmeg, until light.
• Stir in walnuts and put in a buttered casserole dish. Spread evenly and grate fresh nutmeg over the top.
• Bake 45 minutes until golden.

Steps:

• Peel and cut sweet potatoes lengthwise in half; cut crosswise into 1/2-in. slices. Place in a 5-qt. slow cooker. Add 1/2 cup walnuts, brown sugar, cherries, syrup, cider and salt; toss to combine., Cook, covered, on low 5-6 hours or until potatoes are tender. Sprinkle with remaining walnuts.