Orange Marmalade Glazed Yams Or Sweet Potatoes Recipes

ORANGE-GLAZED SWEET POTATOES

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.

ORANGE MARMALADE GLAZED HAM

Steps:

• Let the ham sit at room temperature for 30 minutes to 1 hour. Preheat the oven to 325 degrees F. Trim off any skin from the ham. Score the ham in a diagonal crosshatch pattern (about 1-inch apart) without cutting through into the meat. Place the ham, flat-side down, fattier side up, on a rack in a roasting pan. Pour a 1/2-inch of water in the bottom of the pan. Cover with aluminum foil and roast, about 1 hour. Remove the foil, add more water if the water has dried up and recover loosely with the foil. Continue to bake until the ham reaches 130 degrees F, adding more water if needed to keep the roasting pan from burning, 1 hour to 1 1/2 hours more (about 15 minutes per pound).
• Increase the oven temperature to 400 degrees F. Whisk the marmalade, mustard, brown sugar, vinegar, coriander, ginger, allspice and a generous amount of black pepper in a liquid measuring cup. Spoon off about 1/4 cup of the pan juices from the ham and whisk into the glaze mixture. Brush about half of the glaze all over the ham. Continue to bake, brushing the ham with the glaze twice more until the surface of the ham is caramelized and the internal temperature in the center of the ham reads 140 degrees F on an instant read thermometer, adding more water if the bottom of the pan dries out and begins to burn, 40 to 45 minutes. Transfer the ham to a cutting board or platter and let rest for 20 minutes before slicing. Serve with the rosemary, oranges and any additional glaze on the side.

ORANGE SWEET POTATOES

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.

ORANGE MARMALADE GLAZED YAMS OR SWEET POTATOES

Steps:

• 1. Preheat Oven to 350 degrees F.
• 2. Drain Yams, reserving syrup.
• 3. Place yams side by side into a 8" x 8" baking dish.
• 4. Mix the marmalade with the reserved syrup.
• 5. Boil the mixture, stirring constantly, until it is the consistency of corn syrup.
• 6. Pour over the sweet potatoes.
• 7. Dot butter over top.
• 8. Sprinkle the top with coconut.
• 9. Bake 10 minutes covered with foil . remove foil and bake 5-10 minutes longer or until the coconut is golden.

ROASTED SWEET POTATOES WITH ORANGE MARMALADE AND BALSAMIC GLAZE

Steps:

• heat oven to 375
• Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
• In a saucepan reduce the vinegar by half, then add honey, marmelade and ginger. Stir to combine.
• When potatoes are roasted, remove and toss to coat with marmelade mixture.

MAPLE-GLAZED YAMS WITH ORANGE AND CRANBERRIES

Steps:

• Preheat oven to 350°F. Cook yams in large pot of boiling salted water 3 minutes. Drain; transfer to 13 x 9 x 2-inch glass baking dish. Blend syrup, butter and peel in small bowl; pour over yams. Sprinkle with salt and pepper; toss to coat. (Can be made 1 day ahead. Cover and refrigerate.)
• Bake yams uncovered until just tender, stirring and basting occasionally, about 30 minutes. Mix in cranberries. Continue baking until yams are very tender and juices form thick glaze, about 15 minutes longer. Garnish with chopped fresh parsley and serve.

SWEET POTATOES WITH TSIMMES GLAZE

Steps:

• Position a rack on the lower third of the oven and heat oven to 400 degrees. Line a sheet pan with foil.
• Rub the sweet potatoes with the oil and season with salt and pepper. Arrange on the pan cut sides down and roast on the low rack until nicely browned on the cut sides and a paring knife inserted meets no resistance, 30 to 40 minutes. If they are getting too dark on the cut sides but are not yet done, turn them over.
• Meanwhile, combine the orange juice, half of the orange zest, lemon juice, honey, cinnamon, ginger, prunes and a big pinch of salt in a small saucepan. Bring to a boil, then turn down the heat to maintain a steady, low simmer. Cook, stirring and smashing a few prunes against the pan occasionally, until thick and syrupy about 15 minutes. Cover to keep warm.
• Arrange sweet potatoes on a serving platter cut sides up and spoon the glaze over top, rewarming with a splash of water to loosen, if needed. Sprinkle the remaining orange zest over the top.

ORANGE GLAZED SWEET POTATOES

Steps:

• Pare and halve sweet potatoes.
• Combine peel, juice, corn syrup, and brown sugar.
• Add sweet potatoes, boiling water, and salt to a large saucepan. Simmer, covered, until tender; this should take about 15 minutes. Drain off liquid, leaving 1/4 cup in skillet. Dot potatoes with butter or margarine. Pour orange juice mixture over potatoes, and add orange slices. Cook, uncovered, over low heat until glazed, an additional 15 minutes. Baste often, and turn once while cooking.

ORANGE-GLAZED ROAST CHICKEN BREASTS WITH SWEET POTATOES

Steps:

• Heat oven to 375°F. In 1-quart saucepan, cook basting sauce ingredients over low heat 3 to 4 minutes, stirring occasionally, until marmalade is melted.
• In 15x10x1-inch pan, place chicken breasts. Brush with half of the basting sauce. In medium bowl, toss potatoes and onion with oil; place around chicken. Bake 25 minutes.
• Meanwhile, in small bowl, soak cranberries in 1/4 cup orange juice.
• Brush chicken again with remaining basting sauce. Stir gently to coat vegetables with pan juices. With slotted spoon, sprinkle cranberries over vegetables; drizzle with juice. Bake about 20 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F), and vegetables are tender.

CITRUS-GLAZED SWEET POTATOES

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.