Genie's Southern Kitchen

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Vegetables/Sides : Sweet Potatoes/Yams
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Message 1 of 51 in Discussion

From:

Genie· (Original Message)

Sent: 10/5/2007 6:27 PM

Recipes

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Previous 37-51 of 51 Next Last

Message 37 of 51 in Discussion

From:

Genie·

Sent: 4/23/2008 2:11 AM

From:

Genie· (Original Message)

Sent: 4/21/2008 12:59 PM

SWEET POTATOES AND CRANBERRIES

6 sweet potatoes

1 cup cranberry sauce

3/4 cup fresh orange juice

1/2 cup brown sugar

3/4 teaspoon orange rind

3/4 teaspoon cinnamon

1 1/2 tablespoons butter

1 cup cranberries

1/4 teaspoon nutmeg

Boil sweet potatoes in their skins until barely tender. Peel, slice

thickly, and arrange in a buttered baking dish. In saucepan mix

remaining ingredients. Simmer, uncovered, for five minutes. Pour over

sweet potatoes and bake uncovered at 350 degrees for 20 minutes or

until glazed and hot.

Message 38 of 51 in Discussion

From:

Genie·

Sent: 6/2/2008 2:14 AM

Cranberry Sweet Potato Bake

Country

This recipe is a different - and tasty - way to serve sweet potatoes. It

goes well with ham, turkey or chicken.

SERVINGS: 4-6

CATEGORY: Side Dish

METHOD: Baked

TIME: Prep/Total Time: 30 min.

Ingredients:

2 cans (15 ounces each) cut sweet potatoes, drained

1 cup fresh or frozen cranberries

1/4 cup coarsely chopped pecans

1/2 cup orange marmalade, warmed

Directions:

Place sweet potatoes in a greased 11-in. x 7-in. x 2-in. baking dish.

Sprinkle with cranberries and pecans; spoon marmalade over top. Cover

and bake at 350° for 25-30 minutes or until heated through. Yield:

4-6 servings.

Message 39 of 51 in Discussion

From:

Genie·

Sent: 6/4/2008 2:20 AM

From:

Shirley©1 (Original Message)

Sent: 6/2/2008 9:14 PM

Mamie's Sweet Potato Crunch

"This is my grandmother's recipe for sweet potatoes. Her name was Mamie H. Phillips, born in Opelousas and lived in New Orleans. As far as I know, her topping is what makes her recipe different and special. She was famous for keeping recipes vague, that way only she could make them. I've used this recipe and the out come tastes complete."

3 large sweet potatoes
4 tablespoons (1/2 stick) of butter
2 eggs
1/3 cup evaporated milk
1 teaspoon vanilla
1/2 cup sugar
Topping:
1/3 cup butter, melted and cooled
1 cup brown sugar (light)
1/2 cup flour
1 cup chopped pecans
Bake sweet potatoes at 350 degrees until tender, approx 45 minutes - 1 hour. Mash potatoes and remove outer skins. Combine potatoes and next five ingredients in a mixer. Spread in baking dish.
For the topping: Mix and spread over potatoes. Bake at 350 degrees until hot.

Serves 6.

Message 40 of 51 in Discussion

From:

Genie·

Sent: 6/4/2008 2:43 AM

From:

Genie·

Sent: 6/2/2008 8:05 PM

Praline Yams

2 (2 lb. 8 oz.) cans yams, drained or 4 lbs. cooked, peeled and sliced fresh yams or sweet potatoes
2/3 c. orange juice
1 tbsp. grated orange peel
5 tbsp. brandy
2 tsp. salt
1 tsp. ground ginger
4 tbsp. (1/2 stick) butter or margarine, melted
1/3 c. brown sugar
3 egg yolks

In mixing bowl with the beater, beat yams until smooth. Mix in remaining ingredients, beating until mixture is light and fluffy. Butter a 12-inch quiche dish or a shallow 2-quart casserole dish (7x11). Pour yam mixture in dish, smoothing top evenly. Make Praline Topping (recipe follows) by mixing all ingredients together in a small bowl. Spread evenly over yams. (At this pint, casserole may be refrigerated overnight, covered.) Bake at 350 degrees for 45-50 minutes or until golden brown and bubbly. Remove from oven and let stand 10 minutes before serving. If you double the recipe, make it in 2 separate casseroles so proportions of topping remain correct. Serves 10-12.

PRALINE TOPPING
2/3 c. brown sugar, packed
1/4 lb. (1 stick) butter or margarine, melted
1 c. chopped pecans (about 4 oz.)
1 tsp. ground cinnamon

Message 41 of 51 in Discussion

From:

Genie·

Sent: 6/23/2008 4:06 AM

From:

Genie· (Original Message)

Sent: 6/21/2008 1:50 PM

Ol' No. 7 Yams

Recipe courtesy Paula Deen.

3 cups water

1-1/2 cups brown sugar

4 TB butter

1 (3" to 4" ) cinnamon stick

1/4 tsp. freshly grated nutmeg

1/3 cup bourbon (recommended: No. 7 Jack Daniel's)

1 long strip orange peel

Preheat oven to 400º F.

Wash and dry sweet potatoes and bake for 1 hour or until potatoes are soft to

the touch. Remove

from the oven and let cool slightly then remove skin from potatoes. Reduce

oven temperature

to 350º F.

While the potatoes are baking, combine remaining ingredients in a saucepan.

Bring to a boil,

then reduce the heat and simmer for 30 to 45 minutes until sauce is slightly

thickened.

Place whole potatoes into a 9" x 13" baking pan and then slice them with a

paring

knife into 1/2" thick slices. Pour syrup over them and return the pan to the

oven and bake

for approximately 30 minutes.

Serves: 4.

Message 42 of 51 in Discussion

From:

Genie·

Sent: 6/30/2008 4:13 AM

From:

Genie· (Original Message)

Sent: 6/27/2008 12:39 PM

Jamaican Sweet Potatoes

2 large sweet potatoes (about 2 lbs)

5-6 small apples

1 cup brown sugar

2 shots dark rum

1 Tsp. nutmeg

2 Tsp. fresh lime juice

1 cup applebutter

Bake sweet potatoes at 350 for an hour.

Meanwhile, simmer all other ingredients to liquid.

Peal and slice potatoes and apples.

Layer both in baking dish, spooning liquid ingredients over each layer.

Bake at 350 for 30 minutes (or until tender),

basting with liquid from bottom of dish every 10 minutes.

Cool for 15 minutes, to allow potatoes to absorb juices.

Message 43 of 51 in Discussion

From:

Genie·

Sent: 7/24/2008 1:50 AM

From:

Genie· (Original Message)

Sent: 7/22/2008 3:59 PM

Sweet Potato Souffle�?BR>

3 cups sweet potatoes (about 6 medium) mashed (You may use fresh cooked

or canned)

2 eggs (lightly beaten)

1 cup sugar

1/3 cup butter (soft or melted)

1 1/2 teaspoon vanilla

1/2 cup milk

Dash of salt

Combine above ingredients and spoon into buttered baking dish

Topping:

1 cup chopped pecans

1 cup brown sugar

1/3 cup flour

1/3 cup coconut (optional)

1/3 cup butter

Mix above topping and crumble over top of sweet potato mixture.

Pre-heat oven to 350 and bake 30-45 min.

Message 44 of 51 in Discussion

From:

Genie·

Sent: 8/7/2008 3:37 AM

From:

Genie· (Original Message)

Sent: 8/6/2008 11:19 AM

Whipped Sweet Potato Bake

Prep Time: 10 min

Total Time: 30 min

Makes: 10 servings, 1/2 cup each

3 cans (15 oz. each) sweet potatoes, drained

1/4 cup (1/2 stick) butter or margarine, melted

1 tsp. ground cinnamon

1 tsp. ground ginger

1/4 tsp. ground nutmeg

3 cups JET-PUFFED Miniature Marshmallows

PREHEAT oven to 350F. Beat sweet potatoes, butter, cinnamon, ginger and nutmeg in medium bowl with electric mixer on medium speed until well blended.

SPOON into lightly greased 1-1/2-qt. casserole dish; top with marshmallows.

BAKE 15 to 20 min. or until sweet potato mixture is heated through and marshmallows are lightly browned.

Source: Kraftfoods

Message 45 of 51 in Discussion

From:

Genie·

Sent: 8/18/2008 6:06 PM

From:

Sent: 8/17/2008 11:23 AM

SWEET POTATOES IN ORANGE CUPS

--------------------------------------------------------------------------------

1 c. mashed sweet potatoes
1/2 tsp. butter flavoring
1/2 tsp. grated orange rind
3 tbsp. orange juice
1/4 tsp. salt
1/2 tsp. cinnamon
4 hollow orange rind cups

Heat oven to 375 degrees. Combine ingredients and place 1/4 cup mixture in orange rind cups. Bake in covered pan 15 minutes. Remove cover and bake until brown. Makes 4 servings.

Message 46 of 51 in Discussion

From:

Genie·

Sent: 8/19/2008 4:49 AM

From:

Sent: 8/17/2008 9:00 PM

Sweet Potatoes with Persimmons
Categories: Vegetables, Fruits
Yield: 6 servings

1 c Water
1 lb Fresh sweet potatoes, peeled
- and cut
1/2 c Sugar
2 Persimmons, sliced
Juice of 1/2 lemon and
- 1/2 lime

Put all ingredients into saucepan and cook, stirring occasionally, until sweet potatoes are done and medium syrup is formed.

Message 47 of 51 in Discussion

From:

Genie·

Sent: 9/13/2008 2:19 AM

From:

Genie· (Original Message)

Sent: 9/11/2008 2:35 PM

CANDIED SWEET POTATOES WITH PEACHES

6 medium sweet potatoes (about 2 pounds)

1 (16 ounce) can peach slices (juice pack)

2/3 cup packed brown sugar

2 tablespoons margarine or butter

Dash ground cloves

1/2 cup chopped pecans or walnuts, toasted

Wash and peel sweet potatoes. Cut off woody portions and ends. Cut into 1/2 inch thick slices. Cook in large saucepan in lightly salted boiling water about 10 minutes or until just tender; drain and cool.

Drain peach slices, reserving juice. In a greased 3 quart rectangular baking dish, combine peach slices and potatoes.

In a small saucepan combine 3 tablespoons reserved peach juice, brown sugar, margarine or butter, and ground cloves. Bring to boiling. Reduce heat and boil gently for 1 minute. Drizzle over potatoes and peaches.

Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until potatoes and peaches are glazed, stirring twice. Sprinkle pecans or walnuts over sweet potato mixture.

NOTE:

To make ahead prepare potatoes and peaches. Drizzle with glaze. Cover and chill up to 2 hours. Bake and serve as above.

Message 48 of 51 in Discussion

From:

Genie·

Sent: 9/20/2008 9:59 PM

From:

Genie· (Original Message)

Sent: 9/18/2008 12:13 PM

SWEET POTATO BALLS

1-1/3 cups cooked sweet potatoes, mashed

8 large marshmallows

1/2 cup cornflakes, finely crushed

1/3 cup brown sugar, packed

1 Tbs. plus 1 tsp. skim milk

1 Tbs. plus 1 tsp. unsalted butter

Preheat oven to 400°F. Mold a spoonful of the sweet potatoes around

each marshmallow and roll in cornflake crumbs. Place in a shallow

baking dish. Combine brown sugar, milk and butter in a heavy

saucepan. Bring to a boil and pour over the balls. Bake, uncovered,

15 minutes.

Message 49 of 51 in Discussion

From:

Genie·

Sent: 9/22/2008 1:21 AM

From:

Genie· (Original Message)

Sent: 9/20/2008 5:19 PM

Fruity Sweet Potatoes

Ingredients

4 medium sweet potatoes, unpeeled

1 tsp. low-fat margarine

1/4 cup unsweetened pineapple juice

2 tbsp. low-sodium chicken broth

1 tbsp. chopped pineapple

pinch each cinnamon, grated nutmeg, allspice

enough nonstick cooking spray

Directions

Heat oven to 375º F. Boil potatoes in a pan until tender,

about 30 minutes. Remove skins. In a large bowl, mash pulp. Add

butter, fruit juice and broth; whip until fluffy. Add chopped

pineapple and spices. Coat a 1-qt. baking dish with nonstick cooking

spray. Transfer potato mixture to dish. Bake 30 minutes or until

lightly browned.

Makes 8 servings.

Message 50 of 51 in Discussion

From:

Genie·

Sent: 10/10/2008 2:37 AM

From:

BettyGa1

Sent: 10/8/2008 8:39 PM

Sweet Potato and Apple Baked Side Dish

3 sweet potatoes (peeled and sliced)
3 Ginger Gold apples (peeled and sliced)
1 Tablespoon flour
1/2 cup Brown sugar
1 Tablespoon Cinnamon
1 Tablespoon Butter

Preheat over to 350 degrees. In buttered ramekins sprinkle some oft the brown sugar in the bottom. Add flour, cinnamon and brown sugar to the sliced potatoes and apples. Places slices in ramekins. Dot with butter and bake for 45 min. Turn out onto dinner plate and serve with entrée.

Message 51 of 51 in Discussion

From:

Genie·

Sent: 10/22/2008 2:58 AM

From:

Genie· (Original Message)

Sent: 10/20/2008 8:16 PM

SWEET & SPICY SWEET POTATOES

4 medium sweet potatoes (peeled, and cut into 1 inch cubes or larger)
1/4 melted butter (or use oil)
1/4 cup brown sugar (can use more or less)
1/2-1 teaspoon chili powder, to taste
2 teaspoons seasoning salt (or to taste)
black pepper
1/8-1/4 teaspoon cayenne pepper

In a resealable plastic bag, toss cubed sweet potatoes and oil; add the rest
of ingredients; toss well to coat.
Transfer to a greased baking dish (large enough to hold the potatoes in one
layer).
Bake, uncovered at 400 degrees for 35-40 minutes, or until sweet potatoes
are tender but not too soft (tossing with a wooden spoon or spatula about every
15-20 minutes).
*NOTE* careful not to overbake as the potatoes will become mushy.

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