Roasted Sweet Potatoes With Orange Marmalade And Balsamic Glaze Recipes

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.

OVEN ROASTED GLAZED SWEET POTATOES

Steps:

• Preheat the oven to 375°.
• Toss the potatoes with the oil and season lightly with salt and pepper to taste.
• Bake for 35 minutes.
• While the potatoes are baking, place the butter, brown sugar, zest and lemon juice in a small pan over medium heat.
• Cook until the butter is melted and all is combined.
• Remove the potatoes from the oven and toss with the butter mixture.
• Return potatoes to oven and continue cooking for 10 minutes or until the potatoes are cooked through and glazed.

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.

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.

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.

ROASTED BALSAMIC SWEET POTATOES

Steps:

• Preheat oven to 375°. Place sweet potatoes in a 15x10x1-in. pan; drizzle with olive oil and sprinkle with salt and pepper. Turn to coat. Bake until tender, 30-35 minutes., Meanwhile, in a large skillet, cook bacon over medium-low heat until crisp; drain. Discard all but 4 teaspoons drippings., Cook celery and onion in drippings over medium heat until tender, 6-8 minutes. Stir in garlic; cook 1 minute. Add beef stock and balsamic vinegar; simmer until liquid is reduced by half, 5-8 minutes. Add paprika and, if desired, cumin; cook 1 minute longer., Pour balsamic mixture over sweet potatoes; add bacon. Toss to coat. Top with green onions and, if desired, minced fresh parsley; serve immediately.