Time 55m Yield 12 servings. Number Of Ingredients 11 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.
Time 1h15m Yield 6 cups, 12 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 400 degrees F. Wash and dry potatoes. Pierce potatoes in several places with a fork. Bake potatoes 1 hour or until tender. Cool. Peel potatoes, place in large bowl, and mash. Stir in orange peel, orange juice, 2 tablespoons margarine or butter, 2 tablespoons brown sugar, cinnamon, cumin, and salt; mix well. Spoon into lightly greased 10x6-inch baking dish. Combine pecans, flour, 1 tablespoon brown sugar, and 1 tablespoon margarine or butter; mix well. Sprinkle evenly over potatoes. Bake 30 to 35 minutes or until hot. Let stand 5 minutes.
Time 50m Yield 6 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Prepare oranges by cutting tops off, 1/4 to 1/2 inch down. Spoon out the flesh, leaving a shell. In a large bowl combine sweet potatoes, sugar, orange juice, eggs, vanilla extract, 1/2 cup butter and grated orange peel. Spoon mixture into orange shells. Place in a deep casserole dish. In a small saucepan over medium heat, combine remaining 1/2 cup butter, brown sugar, flour and pecans. Cook until sugar dissolves in melted butter. Spoon over oranges. Fill casserole dish with water to reach 1/2 inch in depth. Bake in preheated oven for 30 minutes.
Yield 4 to 6 servings Number Of Ingredients 7 Steps:
Preheat the oven to 400 degrees F. Select a large nonstick sheet pan at least 14 by 10 inches. Combine the sweet potato slices with the garlic and the oil in a large bowl; toss to coat with the oil. Bake, turning the potatoes once or twice as they begin to brown, about 40 minutes. Remove from the oven. Meanwhile, finely chop the parsley, thyme and orange zest together; sprinkle over the potatoes. Sprinkle with salt and pepper. Return to the oven and bake for 10 minutes longer, or until the potatoes are tender, turning them once. Serve hot.
Time 35m Yield 2 servings. Number Of Ingredients 9 Steps:
Place sweet potato in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until almost tender. Drain. Arrange potato and orange slices in a 2-cup baking dish., In a microwave-safe bowl, combine the brown sugar, butter, water, nutmeg and salt. Cover and microwave on high for 30 seconds or until mixture is melted and smooth, stirring once. Stir in orange zest. Pour over potato and orange., Bake, uncovered, at 350° for 15-20 minutes or until potato is tender, spooning glaze over potato and orange occasionally. Sprinkle with pecans if desired.
Time 1h15m Yield 12 servings Number Of Ingredients 6 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.
Yield Serves 8 to 10 Number Of Ingredients 10 Steps:
Preheat oven to 450°F. and butter a baking dish, 13 by 9 by 2 inches. Prick potatoes and bake on a foil-lined baking sheet in middle of oven until very soft, about 1 1/2 hours. Scoop flesh into a large bowl and mash with butter, sugar, juice, marmalade, gingerroot, and salt. Spread potato mixture evenly in baking dish. Potato mixture may be made 1 day ahead and chilled, covered. Bring potato mixture to room temperature before proceeding. Make topping: In a food processor grind cookies fine. Add butter and pulse motor until mixture resembles soft cookie dough. Wrap topping in wax paper and chill until firm, about 2 hours. Topping may be made 1 day ahead and chilled, covered. Preheat oven to 400°F. Crumble topping over potato mixture and bake in middle of oven until topping is browned lightly, about 25 minutes.
Time 1h20m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Prepare and butter a shallow 3-quart baking dish. Arrange the potato slices overlapping in rows in the baking dish; set aside. In a small saucepan combine sugar, cornstarch and salt. Stir in orange juice until well blended; bring to a boil, and cook stirring constantly for about 1 minute. Remove from heat and add in butter, and orange peel, and mix until butter has melted. Pour over the sweet potatoes in the baking dish (at this point you can cover and set aside until ready to bake later on). Set oven to 375 degrees. Bake covered for about 45-50 minutes. Uncover and baste with sauce, then bake (uncovered) for another 15-20 minutes, or until the potato slices are cooked to desied tenderness (this might take more than 20 minutes). When serving, arrange the orange slices around the dish if desired. Delicious!
Time 1h25m Yield 10 servings. Number Of Ingredients 17 Steps:
Preheat oven to 350º. Place sweet potatoes in a large Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, covered, just until tender, 12-15 minutes. Drain; cool slightly. Return to pan; mash with brown sugar, butter, salt, cloves and pepper until smooth. Stir in orange zest, orange juice and, if desired, liqueur. Add bananas and eggs; mix well. Transfer to a greased 2-qt. baking dish. For topping, mix granola, pecans, coconut and brown sugar; sprinkle over sweet potatoes. Drizzle with melted butter. Bake, uncovered, until heated through, 35-45 minutes.
Time 55m Yield 8 servings. Number Of Ingredients 14 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.
Time 1h15m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Heat oven to 400°F. Peel and slice potatoes about 1 inch thick. Arrange in lightly greased 1 1/2 quart casserole dish. In small saucepan, stir together sugar, cornstarch, salt and orange peel. Slowly stir orange juice into the sugar mixture. Add butter. Cook stirring constantly until mixture boils and thickens. Boil and stir about 1 minute. Pour hot orange sauce over sweet potatoes. Cover and bake 1 hour, basting occasionally. Note: During Christmas I often bake the potatoes and prepare the sauce ahead of time. I then reheat the sauce, assemble and bake for about 30 minutes at 350F until heated through. Can be topped with marshmallows if desired.
Yield 6 Number Of Ingredients 9 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.
Time 2h Yield 6 to 8 servings Number Of Ingredients 8 Steps:
Heat the oven to 400 degrees. Oil a 3-quart gratin or baking dish with walnut oil. Toss together the sweet potatoes, apples and pear in a large bowl. Season with salt to taste. In a small saucepan or in a microwave at 50 percent power, heat the honey (or agave nectar) and the walnut oil together just until warm. Add to the sweet potato mixture, add the orange zest and toss together well until the fruit and vegetables are well coated. Scrape into the baking dish, making sure to scrape out all of the honey and oil using a rubber spatula. Pour on the orange juice. Set the baking dish on a sheet pan and place in the oven. Bake 1 hour, setting the timer so that you remember to stir the mixture at 15-minute intervals. Cover the pan with foil and continue to bake for another 1/2 hour, or until the sweet potatoes are thoroughly tender and the liquid in the pan is syrupy. Allow to cool for about 10 minutes (or longer) before serving.
Time 40m Yield 5 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large saucepan cook sweet potatoes in salted water over medium-high heat for about 20 minutes, or until done. Drain, and add orange juice, brown sugar, nutmeg and butter. Whip until smooth. Spread into a medium size casserole dish and top with marshmallows. Bake in preheated oven for about 10 minutes, or until marshmallows are golden brown.
Time 1h15m Yield 12 servings. Number Of Ingredients 15 Steps:
Preheat oven to 350°. Place sweet potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain., Place sweet potatoes in a large bowl; mash potatoes. Stir in sugar, pineapple, eggs, sour cream, orange zest, juice, butter and vanilla; transfer to a greased 13x9-in. baking dish. For topping, in a large bowl, mix coconut, pecans, brown sugar and flour. Add butter; mix until crumbly. Sprinkle over top., Bake, uncovered, until heated through and topping is golden brown, 40-45 minutes.
Time 1h5m Yield 7 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart casserole dish. In a large bowl, blend together the sweet potatoes, milk, orange juice, eggs, vanilla, sugar, salt, butter, nutmeg and cinnamon. Pour into prepared casserole dish. Mix together the 1/4 cup butter, brown sugar, flour and pecans; sprinkle over sweet potato mixture. Bake at 350 degrees F (175 degrees C) for 45 minutes.
More about “orange sweet potato bake recipes”
Time 1h Yield 12 Number Of Ingredients 6 Steps:
Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but not mushy, 18 to 20 minutes. Drain. Peel sweet potatoes and cut in half lengthwise. Discard skins. Combine brown sugar, butter, orange juice, salt, and cloves in a large skillet or electric frying pan; bring to a boil. Reduce heat and simmer for 5 minutes until syrupy. Arrange potato halves in the syrup and simmer for 20 to 25 minutes. Remove cloves from syrup before serving, if you wish.
