Best 9 Grilled Sweet Potatoes With Orange Ginger Butter Recipes

GINGER ORANGE SWEET POTATOES

Steps:

• Preheat oven to 400°F.
• Pierce sweet potatoes several times with a fork. Place sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 1 hour.
• While the potatoes are baking, grate the zest and squeeze the juice from the orange. Place 1 heaping teaspoon of the grated zest and 1/3 cup strained juice in a large bowl. Save any remaining zest and juice for a separate use or discard.
• Carefully remove and discard the skins from the baked sweet potatoes (don't burn yourself with the hot potatoes!).
• Place sweet potato flesh in the bowl with the orange zest and juice. Add butter, ginger, salt and pepper.
• Mash or beat to combine.

SWEET POTATO GRATIN WITH GINGER AND ORANGE ZEST

Steps:

• Preheat oven to 400 degrees. Grease a 6- to 8-cup gratin dish with butter. In a small pan, gently heat remaining butter with cream, ginger and orange zest, stirring once or twice, until butter has melted and mixture is just steaming. Remove from heat.
• Spread potatoes and nuts evenly into baking dish and sprinkle with plenty of salt and pepper. Drizzle cream mixture over all and press down on potatoes with a fork to settle them into dish and at least partly submerge them. Bake until potatoes are tender and cream thickens, about 45 minutes. Serve hot or warm.

BAKED SWEET POTATOES WITH GINGER AND HONEY

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.
• Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.

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 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.

GRILLED SWEET POTATO WEDGES WITH ORANGE-MOLASSES BUTTER

Steps:

• Bring the sweet potatoes to a boil in a large pot of salted water. Cook until just tender when pierced with a knife, 10 to 15 minutes. Drain and cool slightly.
• Combine the butter, molasses, orange zest and cinnamon in a bowl. Season with salt and pepper. Mash with a fork to blend.
• Heat a grill to medium-high. Cut each sweet potato into 6 to 8 wedges; brush with canola oil and season with salt and pepper. Grill the wedges until golden brown, about 3 minutes per side. Remove the sweet potatoes to a platter; immediately brush them with the orange-molasses butter and sprinkle with the green onions. Serve.

GRILLED SWEET POTATO WEDGES WITH MAPLE BUTTER

Steps:

• Heat grill to medium-high heat.
• Place the wedges in a large bowl and drizzle with oil. Season with salt and pepper and toss to combine. Place on the grill, cooking on all sides until cooked through, about 10 minutes total. Remove and drizzle or brush with a bit of maple butter, sprinkle with salt and parsley to finish.
• In a bowl, blend the butter, maple syrup and allspice together until light and smooth. Refrigerate and use as a spread or melt and drizzle over pancakes, grilled sweet potatoes or popcorn.

ORANGE-GINGER SWEET POTATOES

Steps:

• Preheat oven to 375F.
• Bake potatoes on a cookie sheet until soft (approx. 1.5 hrs).
• When cool enough to handle, peel and chunk potatoes into a large bowl.
• Add butter and other ingredients and toss to mix.
• Mash potatoes thoroughly or puree in a blender. A hand mixer works well also.
• Lower oven temperature to 350F.
• Turn mashed potatoes into a casserole dish and dot the top with a bit of additional butter.
• Bake 30-40 minutes until hot.
• NOTE: This can be made ahead of time. Bring the mashed potato mixture to room temperature before dotting with butter and baking until hot.

GRILLED STUFFED SWEET POTATOES

Steps:

• Prick sweet potatoes several times with fork; place on paper towel in microwave. Microwave on High 8 to 10 minutes, turning potatoes over once halfway through cooking, just until potatoes are almost tender. Let stand 10 minutes.
• Heat gas or charcoal grill. Cut potatoes in half lengthwise. Scoop pulp into medium bowl, leaving a 1/4-inch layer in each half. Mash pulp well. Stir in 2 tablespoons butter, the marmalade and salt. Spoon mixture into potato shells.
• When grill is heated, place potatoes on gas grill over medium heat or on charcoal grill over medium coals; close grill or cover with tent of foil. Cook 8 to 10 minutes or until thoroughly heated. Top with butter before serving.