Best Orange Scented Sweet Potato And Fruit Gratin Recipes

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.

SWEET POTATO GRATIN

Steps:

• Preheat oven to 350 degrees F.
• Use one tablespoon of butter to grease a 9 by 13-inch baking or gratin dish. Mix together orange juice, brown sugar, and spices, then add pineapple. Layer slices of sweet potatoes in the dish, then dot with butter. Top with pineapple mixture. Season each layer with salt and pepper. Repeat this process until all sweet potatoes are used up, ending with pineapple mixture.
• Bake in oven for 40 to 45 minutes until sweet potatoes are tender when a pairing knife is inserted. Baste gratin with excess juices every 10 minutes. The top should be bubbly and brown. If the top gets too brown or starts to burn, cover with aluminum foil and continue cooking until sweet potatoes are done.

SWEET POTATO GRATIN

Steps:

• Place about a third of the potato slices in one layer over the base of a glass or ceramic dish (8 by 8 by 2 inches). Sprinkle a third of the grated cheese and half of the garlic over the potatoes. Cover with another layer of the potato slices, another third of the cheese and the remaining garlic. Top with the remaining potato slices. Reserve the remaining cheese.
• In a small bowl stir together the cream, nutmeg, salt and pepper. Pour mixture over the potatoes. Cover tightly with microwavable plastic wrap.
• Cook at 100 percent power in a 650-to-700-watt oven for 6 minutes.
• Preheat conventional broiler.
• Prick plastic to release steam, remove from oven and uncover. Sprinkle the reserved cheese over the potatoes. Place under the broiler for a few minutes, until browned.
• Remove from broiler and allow to stand for a few minutes before serving.

SWEET-POTATO AND ORANGE PURéE WITH ALMOND STREUSEL

Steps:

• For streusel:
• Place all ingredients in processor in order listed. Using on/off turns, blend until small moist clumps form. Transfer to bowl. Cover and refrigerate at least 1 hour. (Can be made 2 days ahead. Keep refrigerated.)
• For sweet-potato puree:
• Preheat oven to 375°F. Pierce potatoes in several places with fork. Place directly on oven rack and bake until very tender, about 1 hour. Transfer to rack and cool. Peel potatoes; place flesh in large bowl and mash. Mix in orange juice, sugar, butter, and orange peel. Season with salt and pepper. Butter 13x9-inch oval gratin dish. Spread puree in dish; smooth top. (Puree can be made 1 day ahead. Cover and chill.)
• Preheat oven to 400°F. Scatter streusel over potatoes. Bake until puree is hot and streusel is crisp, about 40 minutes. Cool 5 minutes, then serve.

PAPRIKA AND ORANGE SCENTED MASHED SWEET POTATOES

Steps:

• Peel and coarsely chop the sweet potatoes. Cover with water and bring to a boil in a large pot. Salt the water and cook the sweet potatoes until tender, 8 to 10 minutes. Drain and return the sweet potatoes to the hot pot. Mash the potatoes with the stock and butter. Add in the orange juice and 2 tablespoons of the orange zest. Then add in the thyme, paprika, cinnamon and some pepper. Taste and adjust the seasoning. Cover and remove from the heat and serve immediately. To keep warm, create a water bath by placing the pot of mashed potatoes in 1 inch gently simmering water in larger pot or deep skillet.

ORANGE-SCENTED SWEET POTATO GRATIN WITH APPLE AND PEAR

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.