Best 20 Orange Sweet Potatoes Recipes

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-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 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 PORK WITH SWEET POTATOES

Steps:

• Preheat oven to 350°. Peel sweet potatoes; core apples. Cut potatoes, apples and orange crosswise into 1/4-in.-thick slices. Arrange in a foil-lined 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Roast 10 minutes., Meanwhile, in a microwave-safe bowl, mix orange juice, brown sugar, cornstarch, cinnamon and ginger. Microwave, covered, on high, stirring every 30 seconds until thickened, 1-2 minutes. Stir until smooth., Place pork over sweet potato mixture; drizzle with orange juice mixture. Roast until a thermometer inserted in pork reads 145° and sweet potatoes and apples are tender, 45-55 minutes longer. Remove from oven; tent with foil. Let stand 10 minutes before slicing.

MIMI'S SWEET POTATOES IN ORANGE CUPS

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.

ORANGE WHIPPED SWEET POTATOES

Steps:

• Place sweet potatoes and 2-1/3 cups orange juice in a large saucepan or Dutch oven. Cover and bring to a boil. Boil for 35-45 minutes or just until potatoes are tender. Drain and place in a large bowl. Mash potatoes with the brown sugar, butter, salt, nutmeg, ginger and remaining orange juice.

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.

SPICY ROASTED SWEET POTATOES WITH ORANGE & HONEY

Steps:

• Heat the oven to 400°F Lightly butter a large Pyrex or ceramic baking dish that can hold the sweet potato wedges in one layer.
• In a small saucepan, melt the butter. Whisk in the honey, orange juice, and spices. Put the sweet potatoes in the buttered baking dish, add the honey mixture, and toss the pieces well to coat them thoroughly. Arrange the sweet potatoes in a single layer; sprinkle with salt and pepper.
• Roast until the potatoes are browned and tender and the juices are bubbly and thickened, 45 to 55 minutes. To ensure even roasting, stir and baste several times with the pan juices, doing so more frequently toward the end of roasting. Serve at once.

GINGERED SWEET POTATOES WITH ORANGE JUICE

Steps:

• Pierce skin of sweet potatoes in several spots with a fork.
• Cook sweet potatoes in microwave oven until just tender, 12 to 15 minutes. Refrigerate sweet potatoes until cooled completely, at least 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Prepare a shallow 1 1/2-quart baking dish with cooking spray.
• Peel sweet potatoes and cut into cubes; spread into prepared baking dish.
• Mix sugar, cornstarch, salt, and ginger together in a glass measuring cup; pour orange juice into the cup while stirring with a whisk.
• Heat orange juice mixture in microwave oven for 1 minute, stir, and continue to heat until thickened and smooth, 30 to 60 seconds more; add butter and stir until melted. Pour the liquid over the sweet potatoes.
• Bake in preheated oven until sweet potatoes are heated through, 15 to 20 minutes.

SWEET POTATOES IN ORANGE CUPS

Steps:

• Combine sweet potatoes, butter, salt and orange juice.
• Mix well.
• Cut oranges in halves, crosswise and remove juice and pulp.
• (Use part of this juice to mash in the potatoes.) Scrub shells well.
• Fill with the mashed potatoes and decorate with marshmallows.
• Bake in hot oven.
• 400F about 15 minutes.

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.

SWEET POTATOES WITH ORANGE BITTERS

Steps:

• Preheat the oven to 425°F/220°C.
• Place the orange juice in a saucepan with the sugar and vinegar. Bring to a boil over high heat, then turn down the heat to medium-high and simmer fairly rapidly for about 20 minutes, until the liquid has thickened and reduced to scant 1 cup/200 ml (about the amount in a large glass of wine). Add the bitters, olive oil, and 1 1/2 teaspoons salt.
• Place the potatoes in a large bowl, add the chiles, sage, thyme, and garlic, and then pour in the reduced sauce. Toss well so that everything is coated and then spread the mixture out in a single layer on a baking sheet on which it fits snugly, about 12 by 16 inches/30 by 40 cm.
• Place in the oven and roast for 50 to 60 minutes, turning and basting the potatoes every 15 minutes or so. They need to remain coated in the liquid in order to caramelize, so add more orange juice if the pan is drying out. At the end, the potatoes should be dark and sticky. Remove from the oven and leave to cool slightly before arranging on a platter and dotting with the goat cheese. Serve warm or at room temperature.

CROCK POT ORANGE CHICKEN WITH SWEET POTATOES

Steps:

• Place sweet potatoes in bottom of a med to large slow cooker.
• Rinse chicken breasts and pat dry.
• Combine flour, salt, nutmeg, cinnamon, pepper and garlic powder.
• Thoroughly coat chicken in flour mixture.
• Place chicken on top of sweet potatoes.
• Combine soup with remaining ingredients.
• Stir well and pour over chicken and sweet potatoes.
• Cover and cook on low 8-10 hours or high 4 hours.

ROASTED ORANGE MOLASSES SWEET POTATOES

Steps:

• Put oven rack in middle position and preheat oven to 450°F. Generously butter a large (13- by 9- by 2-inch) shallow baking pan.
• Heat zest, juice, molasses, salt, and pepper in a small saucepan over moderate heat, stirring, until molasses is dissolved.
• Toss potatoes with molasses mixture in baking pan and arrange, cut sides down, in 1 layer. Bake, uncovered, turning over once (to other cut side), until tender and glazed, 25 to 30 minutes.

MAPLE-ORANGE CHICKEN WITH ACORN SQUASH AND SWEET POTATOES

Steps:

• Place squash and sweet potatoes and leeks in the slow cooker. Season chicken all over with salt and black pepper and place on top of vegetables in slow cooker. In a medium bowl, combine orange marmalade and remaining ingredients. Pour mixture over chicken and vegetables. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Serve 4 of the chicken breast halves with squash and potatoes on the side and extra sauce spooned over top (reserve remaining chicken for pizza). Top with parsley and rosemary just before serving.

ORANGE GLAZED SWEET POTATOES

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.

ORANGE GLAZED SWEET POTATOES WITH PECANS

Steps:

• Preheat oven to 375. Bake potatoes until very tender -- about 1 hour and 20 minutes. Let cool, and reduce oven heat to 350.
• Scoop potatoes out of peels and mash until desired texture. Stir in remaining ingredients and place in casserole dish (9 X 9).
• Combine topping ingredients and sprinkle over potatoes. Bake until done at 350 -- about 1/2 hours.
• Optional: stud with 9 pecan halves at even intervals before returning to oven, just to make it look pretty.

KATHIE LEE GIFFORD'S MASHED SWEET POTATOES WITH ORANGE JUICE

Steps:

• In a large saucepan cook the cubed sweet potatoes or yams in boiling water until very tender. Drain.
• Put the sweet potatoes into a large mixing bowl and beat with an electric beater until smooth.
• Add the eggs, 1/4 cup brown sugar, 1/4 cup melted butter, salt and cinnamon and beat until everything is well blended.
• Add 1/4 cup of the orange juice and beat again. If the mixture is not moist and fluffy, add up to 1/4 cup more orange juice.
• Lightly butter a souffle or casserole dish and add the beaten sweet potato mixture.
• Arrange the pecan halves on top.
• Sprinkle the 1/2 cup brown sugar and the remaining 1/4 cup melted butter on top.
• Bake 375 degrees for about 30 minutes or until hot.

ORANGE CANDIED SWEET POTATOES

Steps:

• Parboil and peel potatoes.
• Slice lengthwise in quarters or more, depending on size of potato. Fry sliced potatoes in butter on stove until browned on all sides (careful-they will burn).
• Mix together rest of ingredients; set aside (it will be thick).
• Place potatoes and remaining butter into casserole dish. Pour brown sugar/orange mixture over potatoes, covering potatoes on all sides.
• Bake at 350°F for 45-50 minutes, basting frequently, until potatoes are glazed and bubbling.

ORANGE SCENTED MASHED SWEET POTATOES

Steps:

• Put the potatoes in a medium pot, cover with water, salt the water and bring to boil over medium heat. Cook until tender, then drain and return the potatoes to the pot. Heat a little oil over medium heat, in a medium saute pan and add the bacon and cook until it begins to crisp. Stir in the orange zest and juice and the potatoes. Mash to desired consistency with some chicken stock to thin the potatoes, if desired. Stir in the coriander, cumin, cinnamon and hot sauce. Transfer to a serving bowl and serve.