SWEET POTATOES WITH MAPLE SYRUP
Bake or boil sweet potatoes until very soft. Mash with butter, maple syrup, salt and pepper. Spoon into a buttered baking dish. Bake 20 minutes, covered. Sprinkle with toasted chopped pecans and mini marshmallows; bake an additional 5 to 7 minutes until marshmallows are slightly toasted.
SWEET POTATO SOUFFLE
SERVES 8
2 lbs. sweet potatoes, peeled, cooked, mashed
½ c. butter
¼ c. light brown sugar
1 t. grated fresh gingerroot
¼ t. cayenne
½ t. salt
¼ c. heavy cream
4 egg yolks
4 egg whites
¾ c. candied pecans
Heat oven to 375* F. Beat potatoes, butter, sugar, gingerroot, cayenne and salt until fluffy. Stir in cream and yolks. Beat whites to stiff peak; fold in. Pour into 1 ½-quart souffle dish coated with spray. Bake 45 minutes or until puffed and golden. Garnish with candied pecans.
BASIL AND PECAN SWEET POTATO BAKE
SERVES 5 TO 7
3 cans (15 oz. each) cut sweet potatoes, drained
½ c. half-and-half
2 T. butter
2 T. chopped fresh basil
¼ t. cinnamon
¼ t. nutmeg
Salt and pepper, to taste
½ c. chopped pecans
Preheat oven to 350* F. Combine all ingredients except pecans; process smooth. Press into 9-inch greased pan. Smooth out surface. Top with pecans. Cover and bake 20 minutes; remove cover and bake an additional 10 minutes.
BELL?S SWEET POTATO CASSEROLE
SERVES 8 TO 10
8 medium sized sweet potatoes (6 lbs.), boiled, drained,
1 c. milk
¼ c. butter
3 T. sugar
1 t. vanilla extract
1 T. orange juice
¼ t. cinnamon
¼ t. nutmeg
¼ t. salt
1 pkg. (10.5 oz.) miniature marshmallows
Heat milk, butter, sugar and vanilla over low heat - stir to dissolve - do not boil. Stir in juice, spices and salt. Beat potatoes until mashed; combine. Spoon half into lightly greased 13 X 9-inch pan. Top with remaining potatoes. Bake 350* F. for 25 minutes; top with remaining marshmallows and bake 8 to 10 minutes more or until marshmallows are golden.
MAPLE MASHED SWEET POTATOES
4 lb. sweet potatoes, chunked and boiled in salted water
6 slices bacon, cooked and crumbled
½ c. half-and-half
1/3 c. maple syrup
1/3 c. butter or margarine, room temp
1 ¼ t. salt
¾ t. cumin
¼ t. pepper
1/3 c. chopped chives
Heat cream and syrup until warm. Mash potatoes with butter until smooth; gradually add maple mixture and seasonings. Reserve ¼ c. bacon and 1 t. chives. Stir remaining bacon and chives into potatoes. Transfer to serving dish and top with reserved bacon and chives.
Pineapple & Sweet Potatoes
4-5 medium sized sweet potatoes
1 tbsp lemon juice
1/2 cup sugar
1/4 cup brown sugar
1/4 cup butter or margarine
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla flavoring
1 8 oz can of pineapple chunks
Cut up sweet potatoes and cover with enough water to bring to a boil; pour half of the sugar and add lemon juice. Bring to a boil for about 5 minutes. Drain. Pour sweet potatoes into casserole dish, add remaining ingredients, except pineapples cover and bake in oven (350 degrees) until potatoes are almost done. Add pineapples and finish cooking.
Baked Sweet Potato Fries
2 large sweet potatoes/yams
Nonstick cooking spray
2 Tbsp. olive oil
Garlic powder
Pepper
Salt (if desired)
Preheat oven to 375 degrees. Put sweet potatoes on a microwave-safe plate. Cook just until soft enough to cut, (but not fully cooked) about 10 minutes. Cut potatoes into desired thickness FOR FRIES. Coat roasting pan (or pans) with nonstick cooking spray. Toss sweet potatoes with olive oil and seasonings in medium bowl. Spread out on roasting pan(s). Bake about 25 minutes, turning once to ensure even browning.
Candied Sweet Potatoes
4 pounds medium sweet potatoes
1-1/2 cups sugar
2 tablespoons cornstarch
2 cups water
2 teaspoons vanilla extract
3/4 cup packed brown sugar
2 tablespoons butter
1/2 teaspoon cinnamon
Marshmallows (optional)
Preheat oven to 350°F. Cook the sweet potatoes, whole, in boiling water for 25 to 30 minutes, until just beginning to get tender. Do not overcook. Remove from water and rinse under cold water to stop the cooking process. Drain on paper towels, and peel when cool enough to handle. Combine the cornstarch and sugar with the water in a small saucepan, and stir until smooth. Stirring constantly over medium heat, cook until mixture thickens and sugar melts. Remove from heat and stir in butter and vanilla.
Cut sweet potatoes into chunks and arrange in a single layer in a buttered 9- x 13-inch baking dish. Pour sugar mixture evenly over potatoes. Mix the brown sugar with the cinnamon, and sprinkle evenly over top of potatoes. Bake for 30 minutes. If desired, drop marshmallows over potatoes after 20 minutes of baking. Makes 8 to 10 servings.
GRILLED SWEET POTATOES
1 lb. sweet potato (1 large)
1 c. apple juice or cider
3 T. unsalted butter
2 t. maple syrup
Pinch ground allspice
Pinch ground cinnamon
Pinch salt
Pinch freshly ground black pepper
Peel sweet potato. Cut lengthwise into 1-inch wide slices. Cook in boiling water to cover until tender when pierced (6 to 8 minutes). In small saucepan, combine apple juice or cider, butter, maple syrup, allspice, cinnamon, salt and pepper. Heat gently until the butter melts and mixture is smooth. Continue cooking, stirring often, until mixture reduces by 1/3. Put potato slices on grill and brush with juice mixture. Turn and baste often until they are brown on the outside and tender throughout, about 10 minutes
SWEET POTATO SALAD
DRESSING:
3/4 c. mayonnaise
3/4 c. plain low-fat yogurt
1-1/2 T. curry powder
1/2 t. salt
2 1/2 lbs. sweet potatoes (about 7 med. sized), cooked, peeled, cooled, & cut into 3/4 inch chunks (5-1/2 cups)
2 med. sized Granny Smith apples, cut in 1/2 inch pieces
1 can (20 oz.) juice packed pineapple tidbits, drained
1/2 c. raisins
Whisk dressing ingredients in large bowl. Add potatoes, apples, pineapple and raisins. Toss gently to mix and coat. Cover and chill at least 1 hour for flavors to develop, or up to 3 days. Makes 8 cups.
SWEET POTATO SALAD #2
2 lg. sweet potatoes
1 c. marshmallows
1/2 c. orange juice
1/2 t. grated orange rind
1 c. brown sugar
1 T. flour
1/2 stick butter
1 t. allspice
1/2 c. pecans
Cook potatoes until tender, drain. Cut in cubes. Melt sugar and butter, add flour. Gradually add orange juice, rind and spice. Mix thoroughly with sweet potatoes, then add pecans, raisins and marshmallows.
SWEET POTATO AND APPLE SALAD
1 can sweet potatoes or yams
2 med. lg. red apples
1 c. celery
1/2 c. white raisins
1/2 c. nuts (walnuts, pecans or almonds)
1 c. lite salad dressing
Juice of 1 lemon or frozen concentrate
Cube cooked potatoes. Dice celery and unpeeled apples. Mix ingredients together. Refrigerate and serve chilled.
SWEET POTATO AND APRICOT CASSEROLE
1 (1 lb. 10 oz.) can dry sweet potatoes
2 c. apricot halves
1/2 c. brown sugar
1 1/2 T. cornstarch
1/4 t. salt
1/8 t. cinnamon
1 t. orange peel
1 c. apricot juice
1/2 c. pecan halves
2 T. butter
Mix sugar, cornstarch, salt, cinnamon, orange peel and add juice and boil 2 minutes. Add butter. Lay sweet potatoes and apricots in buttered baking dish. Pour syrup over all. Bake at 375* F. for 25 minutes.
SWEET POTATO AND BANANA CASSEROLE
2 c. mashed, cooked sweet potatoes (not yams)
1 c. mashed bananas
1/2 c. sour cream
1 egg
1/2 t. salt
3/4 t. curry powder
Mix all ingredients. Beat until smooth; put into greased 1 quart casserole dish and bake at 350* F. for 20 minutes.
SWEET POTATO CRUNCH
3 c. mashed sweet potato
1/2 c. sugar
1 stick margarine
2 eggs, beaten
1 t. vanilla
1/3 c. milk
1 t. cinnamon
1 t. nutmeg
Peel, slice, boil and mash the potatoes OR heat canned sweet potatoes. Pour off liquid and mix all ingredients. Cook over medium heat until bubbly. Place mixture in a 3-quart casserole dish.
TOPPING:
1/3 c. margarine
1 c. plain flour
1 c. light brown sugar
1 c. chopped nuts
Melt margarine in a medium skillet. Add remaining ingredients and stir until coated with oil. Put this on top of potato mixture and bake 30 minutes at 350* F.
SWEET POTATO WHIP
6 lg. sweet potatoes
3 T. melted butter
3 T. brown sugar
2 eggs
Salt to taste
1/2 c. nut meats
Pare, boil and mash potatoes. Add beaten egg yolks with milk enough to whip. Add butter and seasonings; fold in stiffly beaten egg whites. Pile roughly in buttered baking dish, sprinkle with nut meats. Bake 30 minutes in moderate oven.
SWEET POTATO PONE
4 c. shredded raw potato (1 lb.)
1 c. water
1/2 c. packed brown sugar
1/2 t. salt
1/4 t. ground ginger
2 T. butter or margarine
Combine potatoes, water, sugar, salt and ginger; turn into 1 quart casserole. Dot with butter. Bake at 350* F. until potatoes are tender and caramelized, stirring occasionally, about 2 hours. Makes 4 servings.
SWEET POTATO AND PECAN CASSEROLE
3 c. cooked, mashed sweet potatoes
1/2 c. sugar
2 eggs, beaten
1/4 t. salt
1/4 c. margarine, melted
1/2 c. milk
1-1/2 t. vanilla extract
1/2 c. firmly packed brown sugar
1/3 c. flour
1 c. chopped pecans
3 T. margarine, melted
Combine potatoes, sugar, eggs, salt, 1/4 c. margarine, milk and vanilla. Spoon into an ungreased 1 to 1 1/2 quart baking dish. Combine brown sugar, flour, nuts and 3 tablespoons margarine, spread over sweet potato mixture. Bake at 350* F. for 35 minutes. Yield: 8 serving
SWEET POTATO AND PINEAPPLE CASSEROLE
1 (3 lb.) whole sweet potatoes
3 T. brown sugar
1/2 t. salt
1/2 t. cinnamon
2 eggs, beaten
4 T. melted butter
1-1/2 c. crushed pineapple
Beat all together. Butter baking dish, place 1/2 of mixture in dish, dot with marshmallows then add remaining mixture. Bake at 350* F. for 40 minutes.
HAM AND SWEET POTATO CASSEROLE
2 lb. sweet potatoes
Salt
2 T. sugar
1 (12 oz.) can chopped ham, diced
1/8 t. pepper
2 T. butter
1/2 c. milk
1/2 c. shredded, sharp Cheddar cheese
Wash potatoes and put in saucepan with 2 cups boiling water. Add salt to taste, bring to boil, cover and cook 30 minutes, or until tender. Remove from saucepan and slip off skins. Slice and arrange in layers with ham in 1-1/2 quart casserole, sprinkling each layer with mixture of 1/2 teaspoon salt, sugar and pepper. Dot with butter, then add milk. Bake uncovered in preheated 350* F. oven for 30 minutes. Sprinkle with cheese and bake 15 minutes longer. Makes 4 to 6 servings.
BUTTERMILK SWEET POTATO CASSEROLE
7 med. sweet potatoes
2 sticks butter
2 eggs
1 t. baking powder
1 t. vanilla
2 t. cinnamon
1 c. sugar
3/4 c. buttermilk
1 1/2 c. pecans, chopped
Miniature marshmallows
Cook potatoes, peel and put in mixer bowl. Add all of the ingredients except marshmallows and mix well. Put mixture into casserole dish and bake at 350* F. for 20 minutes. Top with miniature marshmallows. Bake 10 minutes more.
Serves 12.
BAKED APPLES AND SWEET POTATOES
8 lg. sweet potatoes (4 lbs.) boiled, drained, peeled and cut into 1/4 inch thick rounds
4 lg. tart apples (2 lbs.), peeled, quartered, cored and cut in 1/4 inch thick slices
3/4 c. packed brown sugar
1/2 c. unsalted butter or margarine
1 T. freshly grated orange peel
3/4 c. orange juice
1/3 c. maple syrup or maple flavored pancake syrup
1 t. ground cinnamon
1/2 t. ground nutmeg
Heat oven to 375* F. Lightly grease a 13x9x2 inch baking dish. Alternating sweet potatoes and apples, arrange slices slightly overlapping in prepared dish. Stir sugar and butter in a small saucepan over medium heat until butter melts. Add remaining ingredients; bring to a boil, stirring until smooth. Pour evenly over potatoes and apples. Bake for 40 minutes until potatoes and apples are tender and lightly glazed. Serve hot.
SWEET POTATO AND ORANGE CASSEROLE
Cook 2 pounds sweet potatoes; drain. Set aside. Peel and cut into 1/4 inch slices, grated orange peels to 2 teaspoons. Set aside. Peel then slice 3 oranges into 1/4 inch slices. Mix with potato, coat 9 x 13 inch dish with Pam. Add potatoes and orange. In saucepan mix orange peel, 1 tablespoon cornstarch, 1 cup orange juice, 3 tablespoons pure maple syrup and 1/8 teaspoon cloves. Stir until thick, pour over potatoes, bake at 375* F. for 15 minutes.
SWEET POTATO SCALLOP
In a nonstick sprayed covered casserole, alternate layers of: 3 peeled, sliced apples Pour over the top a mixture of: 1 t. sweet spices, zest of 1 orange. Cover and bake approximately 1 hour at 350* F. until potatoes are tender. Serves 6.
SWEET POTATO CASHEW CASSEROLE
1/2 c. packed brown sugar
1/3 c. broken cashews
1/2 t. salt
1/4 t. ground ginger
2 lbs. (5 or 6 med.) sweet potatoes, cooked, peeled and cut crosswise into thick pieces
1 can (8 oz.) peach slices, well drained
3 T. butter or margarine
Combine brown sugar, cashews, salt, and ginger. Layer in 6x10x2 inch baking half the sweet potatoes, half the peach slices, and half the brown sugar mixture. Repeat layers. Dot with butter or margarine. Bake, covered, at 350* F. for 30 minutes. Uncover and bake mixture about 10 minutes longer. Spoon brown sugar syrup over before serving. Makes 6 servings.
SWEET POTATO CASSEROLE
4 c. sweet potato, cooked and mashed
1 T. vanilla
2 eggs
1 c. white sugar
1 1/2 c. melted margarine
Mix well put into 9 x 13 pan.
TOPPING:
1 c. brown sugar
1/2 c. flour
1 c. nuts (pecans)
1/2 c. butter
Mix until crumbly, put on top of sweet potatoes. Bake at 350* F. for 30 to 35 minutes.
SWEET POTATO SOUFFLE
3 c. sweet potatoes, mashed
1/3 c. butter, melted
2 eggs
2/3 c. sugar
1/2 c. milk
1/2 t. vanilla
Mix together and put into a casserole dish.
TOPPING
1 c. brown sugar
1/3 c. flour
1/3 c. butter, melted
1 c. pecans, chopped
Mix together and sprinkle on top of mixture of potatoes (may add cinnamon on top of all). Bake uncovered for 35 minutes at 350* F.
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.
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.
SWEET POTATO CASSEROLE
3 c. cooked mashed sweet potatoes
1/4 c. sugar
2 T. margarine
1/2 c. egg substitute
1/2 c. raisins (optional)
1 t. vanilla
Whip potatoes while hot. Add remaining ingredients, mix well. Pour into a greased casserole dish. Top with the following mixture, bake at 350* F.for
20 - 25 minutes. Makes 8 servings
TOPPING:
1/2 c. brown sugar
2 T. flour
2 T. margarine, melted
1/4 c. of chopped pecans
Combine ingredients, sprinkle on top of the potatoes and bake.
SWEET POTATOES WITH CRANBERRIES
3 lbs. sweet potatoes
1 1/2 lbs. fresh berries
1 1/2 lbs. granulated sugar
Butter as needed
Cut potatoes into 1 inch cubes. Place half in buttered baking pan and cover with half of cranberries. Sprinkle on half of sugar. Repeat this process with remaining ingredients. Cover pan. Place in 350* F. oven and bake approximately 30 minutes until cranberries pop open. Remove cover and bake another 20 minutes until potatoes are tender.
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