SOME SWEET POTATO RECIPES

[Kitchen Witch]

ROASTED SWEET POTATOES WITH HONEY GLAZE

2 1/4 lbs. of red skinned sweet potatoes, peeled, and cut into 1 1/2 inch pieces
6 T. butter
3 T. honey
1 t. fresh lemon juice

Preheat oven to 350* F. Arrange sweet potatoes in a 13 x 9 x 2 inch glass baking dish. Stir butter, honey, and lemon juice in small saucepan over medium heat until butter melts. Pour butter mixture over sweet potatoes, toss to coat. Sprinkle generously with salt and pepper. Bake until tender when pierced with skewer, stirring and turning occasionally, about 50 minutes. Makes 4 servings



GLAZED YAMS

2 t. vegetable oil
3 red jewel yams, peeled, cut in thirds crosswise and into 1 1/2 inch wedges
1 t. sugar
Salt
Pepper

In skillet, over medium heat, warm oil. Add yams and sauté until the orange brightens. Sprinkle with sugar, salt and pepper to taste. Reduce heat to low, cover and cook, stirring occasionally, until tender, about 5 - 8 minutes. Serves 6


SWEET POTATO DUMPLINGS

2 c. water
2 c. sugar
2 sticks margarine
1 can Hungry Jack biscuits
1 t. cinnamon
Dash salt
Sweet potatoes

Slice raw sweet potatoes about 1/4 inch thick. Divide each biscuit into 2 parts. Roll thin, wrap around two slices of potatoes. Melt margarine in baking dish, place wrapped potatoes in dish. (I place them in and turn them over to get both sides covered.) Bring sugar, water, cinnamon and salt to a boil. Pour over potatoes. Bake at 350* F. for 45 minutes.


SWEET POTATO BUTTER

2 garlic cloves
Freshly ground pepper to taste
2 sweet Potatoes
Fine sea salt. to taste
2 medium carrots
2 T. chopped parsley
1/2 to 3/4 c. vegetable broth
2 T. chopped cilantro (Optional)
1 T. olive oil

Put unpeeled garlic cloves on aluminum foil and bake at 350* F. about 10 minutes, until soft. Microwave or boil unpeeled potatoes until done. Peel carrots, cut into large chunks and microwave or boil until soft. Drain carrots, peel potatoes and put both in a food processor. Squeeze in the baked garlic. Add 1/2 c. broth and blend. With motor running, add oil and keep blending, adding more broth until puree is fairly smooth and full.
Add salt and pepper to taste. Dip can be made as long as a day in advance, covered and refrigerated. Bring to room temperature for serving and stir in the optional herbs right before serving with raw vegetables and bread sticks.
Makes 6 servings.


CANDIED SWEET POTATOES

6 medium sweet potatoes
1/2 c. sugar
1/4 c. water
3 T. butter

Scrub sweet potatoes thoroughly. Drop them in enough boiling salted water to cover sweet potatoes. Cover pan. Lower heat and cook 15 to 20 minutes. Drain; peel sweet potatoes and cut into 1/2 inch slices. Put into buttered baking dish. Combine sugar, water and butter. Boil 2-3 minutes, then pour over cooked, sliced sweet potatoes. Bake at 350* F. for about 30 minutes or until lightly brown. Spoon syrup over sweet potatoes several times while baking. Lemon juice or lemon slices on top of sweet potatoes while baking will improve flavor and help retain their bright color. Yield: 6 servings


RISOTTO WITH SWEET POTATOES

2 medium sweet potatoes
¼ c. olive oil, divided
4 c. hot vegetable stock, divided
½ c. finely chopped onion
1 T. minced garlic
1½ c. arborio rice (12-oz. pkg.)
¾ c. white wine or chicken broth
1 T. fresh rosemary or 1 t. dried
1½ t. thyme leaves
3 T. butter
2 T. grated Parmesan cheese
1 t. salt
¾ t. black pepper

Preheat oven to 350* F. Peel sweet potatoes and cut in half. Cut half the sweet potatoes into ¼-inch diced and set aside. Cut the remaining sweet potatoes into 1-inch chunks. Toss with 1 T. olive oil and roast until soft, about 30 minutes. Puree in food processor with ¼ c chicken stock. Reserve. In large saucepan heat remaining 3 T. oil, and sauté onion and small diced sweet potatoes over medium high heat. Cook about 3 minutes until softened but not browned. Add garlic and arborio rice and cook 2-3 minutes stirring frequently. Stir in wine or chicken broth. Cook, stirring until completely absorbed. In the same manner add hot stock, ½ cup at a time, stirring until each addition is completely absorbed and stock is used up. Add sweet potato puree, rosemary, thyme, butter and Parmesan. Season to taste with salt and pepper.
Serves 4-6.


SWEET POTATOES WITH APRICOT GLAZE
SERVES 8

6 medium sweet potatoes (about 2 2/3 lbs.)
1/2 c. firmly packed brown sugar
1/2 c. apricot nectar
1/4 c. butter
1 t. grated orange rind
1/2 t. grated lemon rind
1/2 t. cinnamon
1/2 c. chopped pecans, toasted

Cook sweet potatoes in boiling water or until tender. Cool to touch; peel and cut
into 1/4" slices. Arrange potatoes in lightly greased, 2 quart shallow baking dish; set aside. In saucepan combine brown sugar and next 5 ingredients; bring to a boil, stirring often. Boil for 1 minute. Drizzle mixture over sweet potatoes. f desired, cover and refrigerate overnight. Remove from refrigerator, and let sit at room temperature for 30 minutes. Bake uncovered, at 350* F. for 35 to 40 minutes or until thoroughly heated. Sprinkle with pecans. If desired.


SWEET POTATO LATKES
MAKES 16

3 medium (1 lb.) sweet potatoes
2 eggs, slightly beaten
2 T. flour
½ t. salt
¼ t. pepper
½ c. sliced green onions
Vegetable or olive oil
Crème Fraiche (recipe follows)

CRÈME FRAICHE:
½ c. whipping cream
½ c. sour cream

Peel and coarsely shred potatoes. Place in colander and rinse. Squeeze by hand to drain liquid. Combine eggs, flour, salt and pepper in large mixing bowl until smooth. Add potato and green onion; stir till vegetables are coated with egg mixture. Heat 1/2 c. oil in 12" skillet over medium-high heat. Drop large spoonfuls (scant 1/4 cup) potato mixture in hot oil. Flatten with back of spoon to a thin cake about 4" in diameter. Cook cakes, three or four at a time, 2-3 minutes on each side or till golden brown. Adjust heat and oil as necessary between batches. Drain on paper towels. Serve warm with Creme Fraiche or sour cream
CRÈME FRAICHE: Heat whipping cream in small saucepan over low heat till warm (90-100* F.). Pour into small bowl. Stir in sour cream. Cover with plastic wrap and let stand at room temperature 2-5 hours or until mixture thickens. When thickened, cover and chill till serving time or up to 1 week. Stir before serving. Makes 1cup.


SPICY SWEET POTATOES

2 large sweet potatoes
¼ c. nutmeats, chopped
2 T. butter
½ t. salt
1/8 t. nutmeg
1/8 t. cloves
1/8 t. cinnamon
Sifted flour
Oil for deep frying

Boil, peel and mash potatoes. Add nuts, butter, salt, nutmeg, cloves and cinnamon. Beat till well blended. Gently form into balls. Carefully roll in lour. Deep fry in hot fat until golden brown. Serve very hot. These are good with pork roast or chicken. Or they'll do fine by themselves.



OVEN FRIED SWEET POTATOES
SERVES 6

4 medium sweet potatoes, sliced ¼-inch thick
1 T. olive oil
¼ t. salt
¼ t. pepper
Vegetable cooking spray
1 T. fresh chopped parsley or 1 t. dried
1 t. grated orange rind
1 clove garlic, minced

Combine potatoes, oil, salt and pepper, coating well. Bake on a large sprayed cookie sheet at 400* F. for 30 minutes, until tender, turning halfway through. Combine remaining ingredients; stir well and sprinkle over potatoes.



CANDIED SWEET POTATOES

3 or 4 large sweet potatoes cut into thick slices
1/3 c. butter
1 c. brown sugar, firmly packed
OR---
¾ c. maple

Boil potatoes until not quite done. Drain and put in baking dish. Heat butter and sugar or syrup; pour over potatoes and bake at 400* F. for 30-40 minutes.

GLAZED SWEET POTATO WEDGES

¼ c. butter
¼ c. orange juice
¼ t. cinnamon
2 medium sweet potatoes, peeled and cut into 8 wedges

Melt butter in an 8" square dish in the microwave. Stir in orange juice and cinnamon. Add potato wedges, toss to coat well. Cook, covered with wax paper 6-8 minutes, or until tender, stirring halfway through.

[val arnold]

jamacian casserole
this makes a delicious accompaniment to roasts, grills and barbecued meats
500g sweet potatoes
40g butter 220g canned crushed pineapple,drained
2 tablespoons sherry or rum
1/2 teaspoon nutmeg
1/2teaspoon cinnamon
mash poyatoes with butter.
stir in pineapple, sherry and spices.
spoon into a greased casserole and bake at 180c
or 350f for 15 minutes

[rhodry69]

what!?!? no sweet potato pie recipes??? i'm so shocked and disappointed. tsk tsk. (j/k lol)

rho

[Kitchen Witch]

rho - How many do you want??? I know there were some in the Thanksgiving thread.

SWEET POTATO PECAN PIE

(Makes one 9-inch pie)
1 (9 - inch) unbaked pastry shell
1 pound (2 medium) sweet potatoes (yams!), cooked and peeled
1/4 cup margarine or butter
1 (14 - ounce) can Eagle Brand Sweetened Condensed Milk, (NOT evaporated milk)
1 teaspoon grated orange rind
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs
Pecan Topping

Preheat oven to 350 degrees F. In large mixer bowl, beat hot sweet potatoes with margarine until smooth. Add remaining ingredients except pastry shell and Pecan Topping; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon Pecan Topping evenly over top. bake 20 to 25 minutes longer or until golden brown. Cool. Serve warm or chilled. Refrigerate leftovers.

Pecan Topping: In small mixer bowl, combine 1 egg, 3 tablespoons dark corn syrup, 3 tablespoons firmly packed light brown sugar, 1 tablespoon margarine or butter, melted, and teaspoon maple flavoring; mix well. Stir in 1 cup chopped pecans.



SWEET POTATO PIE

2 c. cooked mashed sweet potatoes
1 1/3 c. sugar (brown or white)
1 t. vanilla extract
1 t. lemon extract
1 t. cinnamon
1/2 t. nutmeg
3 eggs
1/2 c. milk or half-and-half
3/4 stick of butter

Peel and cube sweet potatoes. Mash potatoes with all ingredients. Beat with mixer on medium speed until smooth (or you can mix it by hand until smooth). Place in pie shell. Bake at 350* F. for about an hour, or until firm when touched in the middle.



SWEET POTATO PIE

1 9-inch unbaked fluted pie shell
2 medium sweet potatoes, diced
1 stick unsalted butter
1 cup sugar
2 large eggs, beaten
1/4 cup buttermilk
1/2 teaspoon vanilla extract

Preheat oven to 325 degrees. Place the potatoes in cold water, bring to a
boil and cook until tender, 15 to 20 minutes. Drain, and mash the potatoes
while hot with the butter and sugar. Let this mixture cool slightly and stir
in the beaten eggs, buttermilk and vanilla. Bake 45 minutes to one hour, or
until set.

[rhodry69]

thanks for the recipes. have only had sweet potato pie once and that was 20 yrs ago. wanna make it and try it again. it was sooo good.

rho

[rhodry69]

kw,

in the sweet potato pecan pie, how much nutmeg?

thx,

rho

[Kitchen Witch]

thanx - i fixed it