Time 45m Yield 4 to 6 servings Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F. In a large bowl, toss the sweet potatoes generously with some olive oil, salt, cinnamon and cayenne. Lay the sweet potatoes out on a sheet tray, place them in the oven and roast until they are very soft and mushy, 30 to 35 minutes. Peel the apples and cut into 1-inch dice. Toss the apples with the lemon juice, some olive oil, salt and the rosemary. Lay them out on a sheet tray and place in the oven during the last 15 minutes of the cooking time for the sweet potatoes. When done, the apples should be soft and cooked through but still hold their shape. Sprinkle the walnuts over the apples during the last 5 minutes in the oven. Transfer the sweet potatoes to a large bowl and coarsely mash them with a potato masher. Stir in the cooked apples and walnuts. Taste and adjust the seasoning if needed. Serve immediately or keep in a warm oven and serve hot.
Time 1h15m Yield 8 Number Of Ingredients 9 Steps:
Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes, or until tender but firm. Drain, cool and cut into 1/4 inch slices. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish. In a small bowl, mix brown sugar, cinnamon and nutmeg. Layer sweet potatoes, brown sugar mixture and apples in the prepared baking dish. In a medium bowl, mix flour, brown sugar, butter and pecans. Sprinkle over the sweet potatoes. Bake in the preheated oven 30 minutes, or until lightly browned.
Time 1h15m Yield 8 servings. Number Of Ingredients 7 Steps:
Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30 minutes or until just tender. Drain and cool slightly. Peel and cut into 1/4-in. slices., In a greased 13-in. x 9-in. baking dish, alternately layer potatoes and apples. Pour orange juice over top. Combine the brown sugar, ginger and cinnamon; sprinkle over potatoes and apples. Dot with butter. , Bake, uncovered, at 350° for 35-45 minutes or until apples are tender.
Time 55m Yield 4 Number Of Ingredients 5 Steps:
Preheat an outdoor grill. In a bowl, toss the sweet potato and apple slices with the cinnamon and sugar. Divide the mixture into 4 portions, places each on a large piece of aluminum foil. Top each with an equal amount of butter. Tightly seal foil around each portion. Place foil packets on the grill, and cook 40 minutes, turning every 5 to 10 minutes, until potatoes and apples are tender.
Number Of Ingredients 9 Steps:
Heat oven to 425 degrees. Bake potatoes until soft, 40 to 45 minutes. When cool enough to handle, peel and place flesh in a medium bowl; add salt, and mash with a fork. Meanwhile, slice apples into 1/8-inch-thick wedges and place in a medium bowl. Add lemon juice and toss to combine. In a medium skillet, melt 3 tablespoons butter over medium-high heat. Add 2 tablespoons brown sugar and cook, stirring, until sugar dissolves. Cook apple slices in the butter and sugar in 3 or 4 batches, until golden and caramelized, about 1 minute on each side. As they finish cooking, transfer to a plate and set aside. In a medium skillet, melt 3 tablespoons butter over high heat. Add 2 tablespoons brown sugar and cook until sugar dissolves. Stir in 4 tablespoons cream and the Calvados and cook until slightly thickened, about 1 minute. Remove from heat and add to sweet potatoes, mixing well to combine. Transfer potato mixture to a buttered 3-quart ovenproof casserole. Arrange apple slices over potatoes; set aside. In a medium skillet, melt remaining 3 tablespoons butter over medium heat. Add remaining 2 tablespoons brown sugar and cook until dissolved. Add remaining 2 tablespoons of cream and cook, stirring, for 30 seconds. Stir in orange juice and cook for 1 to 2 minutes, until thickened and dark brown. Pour over the apples and cover with aluminum foil. Bake until heated through, about 30 minutes. Remove from oven and serve immediately, or let stand at room temperature for up to 30 minutes before serving.
Yield Makes 10 servings Number Of Ingredients 7 Steps:
Preheat oven to 400°F. On foil-lined baking sheet, toss potato slices with 3 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm. In heavy medium skillet over moderate heat, melt 3 tablespoons butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm. In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper. Serve hot.
Time 40m Yield 8 Number Of Ingredients 8 Steps:
Place sweet potato slices in large saucepan or Dutch oven; add enough cold water to cover. Bring to a boil. Cover loosely; cook over medium heat for 9 to 13 minutes or until tender. Drain. Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add onion; cook 2 minutes. Add all remaining ingredients; mix well. Cook 10 to 15 minutes or until mixture is reduced to a glaze, stirring occasionally. Add cooked sweet potatoes to skillet; stir gently to coat. Remove from heat; let stand 1 minute before serving.
Time 3h5m Yield 12 Number Of Ingredients 11 Steps:
Heat oven to 400°F. Place sweet potatoes on cookie sheet; prick with fork. Roast 1 hour or until almost tender. Let stand 45 minutes or until cool. Peel; cut into 1/3-inch-thick slices. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, toss apples and lemon juice. Arrange potatoes and apples alternately in baking dish. Pour remaining lemon juice in bowl over potatoes and apples. In 2-quart saucepan, stir together brown sugar, honey, butter, bourbon, cinnamon, ginger and salt. Heat to boiling over medium heat, stirring occasionally; boil 2 minutes or until slightly thickened. Pour glaze over potatoes and apples. Roast uncovered 30 minutes. Spoon glaze from bottom of dish over potatoes and apples. Sprinkle with pecans. Roast 14 to 15 minutes longer or until apples are browned. Spoon glaze over top before serving.
Time 1h45m Yield 6 servings Number Of Ingredients 7 Steps:
Preheat the oven to 425 degrees. Scrub sweet potatoes and pierce in several places with a sharp knife. Pierce the apples in a few places. Line a baking sheet with foil and place the potatoes and apples on top. Bake for 40 minutes and remove the apples. Continue to bake the sweet potatoes until thoroughly soft and beginning to ooze, 5 to 15 minutes, depending on the size. Remove from the heat and allow to cool until cool enough to handle. Turn the oven down to 350 degrees. Remove the skins from the potatoes. Peel and core the apples, scraping all the flesh from just inside the skins. Chop the potatoes and apples coarsely and place in a food processor fitted with the steel blade. Puree until smooth. Add the remaining ingredients and blend well. Transfer to a lightly buttered 2- or 3-quart baking dish. Heat the puree in the 350-degree oven for 20 to 30 minutes, until steaming. Serve hot.
Time 1h30m Yield 12 servings. Number Of Ingredients 9 Steps:
Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or just until tender. , Drain sweet potatoes and cool slightly. Peel and cut into 1/4-in. slices. In a greased 13-in. x 9-in. baking dish, layer half of the apples and sweet potatoes. Repeat layers., In a small saucepan, combine the sugar, cornstarch, water and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, cinnamon and salt. Pour over sweet potatoes and apples., Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until apples are tender.
Time 55m Yield 10 to 12 servings Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F. Grease a 13- by 9- by 2-inch baking dish with margarine. Peel the potatoes and yams. Place the potatoes and yams in a large pot of water. Bring to a boil; reduce the heat. Boil gently until the potatoes and yams are tender, about 20 minutes. Remove the potatoes and yams from the water. When cool enough to handle, slice into rounds and set aside. Peel, core and slice apples. Place one layer of yams, apple slices and then sweet potatoes in the greased baking dish; repeat and make at least two layers of each. Top with the golden raisins. To make a glaze, in a small pan stir together the honey, orange juice, cinnamon and vanilla extract. Stir over low heat until the consistency is even. Pour the glaze over the yam, sweet potato and apple slices. Bake, uncovered, until browned, 15 to 20 minutes. Remove from the oven and sprinkle with powdered sugar. Serve immediately.
Time 30m Yield 2 servings Number Of Ingredients 5 Steps:
Peel sweet potatoes and cut into slices about 1/8-inch thick. Place in pot with water to cover; cover pot and bring to boil. Cook potatoes about 10 minutes, until they are soft. Wash and quarter apples; remove core, and slice apples in food processor. Place apples, apple cider and dried fruit in pot; cover and cook until apples soften, about 5 minutes. When sweet potatoes are cooked, drain them and stir them into apple mixture and continue cooking over low heat until pork is ready. Season with salt, if desired, and serve.
Time 50m Yield 5 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 350 deg F. Slice cooked potatoes and apples 1/4"- 1/2" thick. Place half of each in buttered baking dish. Sprinkle with half the sugar, salt, and dot with half the butter. Repeat. Cover and bake 40 minutes. Variations: Add 1/2 cup chopped nuts and/or a tablespoon of grated orange rind.
Time 1h20m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Place sweet potatoes in a saucepan and cover with water; bring to a boil. Cover and cook for 10 minutes or until crisp-tender; drain. In a bowl, combine the brown sugar, apple juice, salt, cinnamon and nutmeg; set aside. Arrange cooked sweet potatoes and apple slices in an 8-inch square baking dish coated with non-stick spray. (This is where I would add the dried cranberries too). Drizzle brown sugar mixture over the potatoes and apples. Bake, covered, at 350 degrees F, for 25 minutes. Uncover and continue baking for 20-25 minutes longer, basting occasionally with pan juices.
