I DONT EAT POTATOES, OR POTAOE PRODUCTS, BUT THE ONE THING I LIKE IS YAMS/SWEET POTATOES…
Brandied Yams
5 lg Sweet potatoes (about 4-1/4 pounds)
1/4 c Sugar
1/4 c To 1/3 cup brandy
3 tb Butter or margarine; melted
1 ts Salt
1/2 ts Ground nutmeg
1/2 ts Ground ginger
1/8 ts Pepper
1 tb Butter or margarine; melted
1 tb Grated orange rind
Garnish: orange slices
Cook sweet potatoes in boiling water to cover 45 minutes or until tender; cool to touch. Peel and mash potatoes. Stir in sugar and next 6 ingredients, spoon into a lightly greased 11" x 7" x 1-1/2" baking dish. Brush top with 1 tablespoon melted butter; sprinkle with orange rind. Bake at 350F for 25 to 30 minutes. Garnish with orange slices, if desired
Candied Yams and Cranberries
6 md Yams or sweet potatoes
1/2 c Butter
3/4 c Light brown sugar
2 c Fresh cranberries
1 ts Salt
1/8 ts Pepper
Wash yams or potatoes; drain but do not dry. Set in slow-cooking pot. Cover and cook on low for 4 to 6 hours (depending on size and shape). Peel and cut into quarters. Place in 2 quart casserole. In medium saucepan, melt butter; add sugar, cranberries, salt and pepper. Cook, stirring constantly, over medium heat until cranberries pop and sugar dissolves. Pour over yams in casserole.* Cover and bake in 350 F oven for 30 minutes.
Apple and Yam Casserole
1 cn Apple pie filling
3 tb Butter
Chopped nuts
2 cn Whole sweet potatoes, drain
Nutmeg
Combine apple pie filling and sweet potatoes in buttered casserole. Dot with 3 tbs. butter. Sprinkle lightly with nutmeg. Bake in preheated 325 F. oven for 30 minutes, or untill bubbly.
Sweet Potato Creme Brulee
2 cups heavy cream
1/4 cup light brown sugar
1/4 cup, plus 4 teaspoons granulated sugar
8 large egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1 cup mashed cooked sweet potatoes
Preheat the oven to 325 degrees F. Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan.
In a medium saucepan, heat the heavy cream. Add the brown sugar, and 1/4 cup of the granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.
In a medium bowl, whisk the eggs until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and potatoes, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups.
Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.
Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a blow torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, 1 to 2 minutes.) Place on small dessert plates and serve.
I’m not crazy about the “sweet” sweet potato/yam recipes that always come with the holidays. But, with a relish tray of veggies, I love to include raw sweet potatoes, cut into sticks.
A baked sweet potato with nothing but butter is great also.
Hey, I love all sweet potato dishes, but try this one. It’s pretty much the same as your baked w/butter but I like to roast up some garlic while cooking the sweet potato (put the garlic in first for a good golden roast) then squeeze the cloves right into the butter and give it a good stir.
recipecollector
I don’t care much for ‘sweet’ sweet potato recipes; plan to try this one tomorrow.
Chipotle Mashed Sweet Potatoes
2 large sweet potatoes, peeled and cubed
2 tablespoons unsalted butter
1 whole canned chipotle pepper in adobo sauce, chopped
1 teaspoon adobo sauce from can of peppers
1/2 teaspoon salt
Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.