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Fried Sweet Potatoes
Ingredients:
5 large sweet potatoes, cut into sticks
1/2 cup unsalted butter
1 1/2 cup brown sugar
Directions:
Melt butter over medium heat. Add sweet potatoes and brown sugar. Mix well. Cover and stir often until potatoes have softened.
This recipe for Fried Sweet Potatoes serves/makes 6
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Carrot & Sweet Potato Tzimmes
Serves 4
1 lb sweet potatoes, peeled
4 medium carrots, peeled
1/4 cup dried apricots, chopped
1/3 medium red onion, slivered
1/2 cup orange juice*
2 Tbsp brown sugar
1/2 tsp salt
1/4 tsp pepper
1/2 medium lemon, juice & zest
1 Tbsp honey
Preheat the oven to 425°. Cut the sweet potatoes into ¾�?chunks and the carrots into ¼�?coins. Put
these in a casserole dish that will hold them in a single layer. Add the apricots and onions. Stir to
combine. Mix the orange juice, sugar, salt, pepper, lemon juice and zest in a small bowl. Pour over
the vegetable mix and stir to coat. Drizzle the honey over the top. Bake uncovered for 30-35
minutes, or until the potatoes and carrots are fork tender, stirring twice during cooking.
* Substitute 2 Tbsp orange juice concentrate plus 6 Tbsp water for the ½ cup orange juice, if
preferred. |
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Candied Sweet Potatoes Recipe
4 medium sweet potatoes, peeled and cut into 1-inch slices
1/2 t. salt
4 T. butter
1 C. sugar
1/2 C. chopped pecans
1/2 t. ground cinnamon
1/4 t. ground cloves
1/4 t. nutmeg
1/4 C. pure maple syrup
4-5 C. mini marshmallows
Preheat oven to 375°F. Butter a 9 x 13-inch baking dish.
In a medium saucepan, cover the potatoes with water; add the salt. Boil the potatoes until tender. Drain.
Combine the potatoes, butter, sugar, pecans, cinnamon, cloves, nutmeg and maple syrup. Mix well, but leave a few chunks of whole potato. Pour into the baking dish and bake until browned, about 30 minutes.
Remove from the oven and top with mini marshmallows. Continue to bake until marshmallows are lightly browned and melted; do not allow to burn.
Makes 6-8 servings.
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Sweet Potatoes Gratin
Yield: 8 servings
Ingredients:
8 medium sweet potatoes (about 4 pounds)
3/4 stick unsalted butter
1 cup half and half
1 teaspoon dried thyme
2 teaspoons salt
1 teaspoon black pepper
1 Tablespoon sugar
Topping:
1 cup breadcrumbs
1 1/2 cups gruyere cheese, grated
Directions:
Preheat the oven to 400ºF. Pierce the potatoes with a fork. Place on a cookie sheet lined with aluminum foil. Bake for 1-1 1/2 hours, or until the potatoes are tender. Scoop the flesh into a bowl, discarding the skins. Mash with a potato masher until smooth. Add the remaining ingredients and mix. Place the finished sweet potatoes in a 9 x 13 baking dish. Mix cheese and breadcrumbs together and spread on top of the sweet potatoes. Bake at 400° until the cheese is melted and slightly golden. Serve hot. |
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Candied Yam Souffle
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 8 servings
1 stick butter
1 cup light brown sugar
1/2 cup chopped pecans
4 cans large yams or sweet potatoes, drained
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 (12-ounce) jar marshmallow topping
Preheat oven to 325 degrees F.
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ELECTRIC SKILLET CANDIED SWEET POTATOES
3/4 cup firmly packed brown sugar
1/2 cup light corn syrup
1/4 cup butter or margarine
1/4 teaspoon salt
6 to 8 cooked sweet potatoes, peeled and halved lengthwise
In skillet, combine brown sugar, corn syrup, butter or margarine and salt.
Bring mixture to a boil at 250 degrees F (121C). Stir until butter melts and sugar dissolves.
Add sweet potatoes. Baste with syrup. Reduce heat to “simmer�? Cook for 15 minutes.
Uncover; cook, basting occasionally, for 10 minutes or until potatoes are well glazed. Reduce heat to “warm�?for serving.
Makes 6 to 10 servings |
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SWEET POTATO SLICES
3 pounds sweet potatoes or yams
1/3 cup margarine or butter, melted
1/3 cup coconut, toasted
Spray grill rack with cooking spray. Heat coals or gas grill for direct heat.
Peel sweet potatoes; cut into 1/2-inch diagonal slices. Heat 1 inch of water to boiling in 3-quart saucepan.
Add sweet potatoes. Cover and heat to boiling; reduce heat to low. Simmer about 12 minutes or until almost tender; drain. Mix margarine and 1/2 teaspoon salt.
Grill sweet potato slices uncovered 4 inches from medium heat about 20 minutes, brushing frequently with margarine mixture and turning once.
To serve, sprinkle sweet potatoes with coconut.
Makes 6 servings
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3 cups sweet potatoes, cooked and mashed
1 cup sugar
2 eggs
1/2 cup evaporated milk
1 tsp. vanilla
pinch of salt
1/3 cup butter
TOPPING:
1/3 cup flour
1 cup brown sugar
1 cup flaked coconut
1 cup chopped pecans
1/3 cup butter, melted
Combine all above ingredients until smooth. Pour into 2 qt. casserole dish. Mix all topping ingredients and spread over sweet potato mixture.
Bake at 350 degrees for 35 to 40 minutes.
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Caribbean Sweet Potatoes
6 - 8 sweet potatoes
1/3 cup butter
1/4 cup green onions, chopped
1 Tbsp. hot sauce
Salt and pepper to taste
Brown sugar about 1/3 cup
Bake sweet potatoes at 350 degrees for about 1 hour or until tender. Slice each one in half and scoop out pulp. Place in a bowl and add butter, onions, hot sauce and salt and pepper and mix well. Place mixture back in each sweet potato skin and place on a baking sheet. Sprinkle with brown sugar and broil for several minutes.
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Hazelnut and Brown Sugar Baked Sweet Potatoe
2 T (30 ml) brown sugar
2 T (30 ml) melted butter or canola oil
1/2 cup (120 ml) roasted hazelnuts, crushed
1 teaspoon (5 ml) cinnamon
4 medium sweet potatoes, scrubbed and cut into 1/4-inch (6-mm)
slices
Preheat oven to 400 F (200 C).
In a large bowl, mix brown sugar, butter or oil, hazelnuts and
cinnamon. Add sweet potatoes and toss to coat. Layer sweet
potato slices in a lightly oiled glass casserole. Cover with foil and
bake for 30 to 35 minutes, or until potatoes are tender. Serve hot.
Makes 6 servings. |
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Sweet Potato Souffle
Serves 10
Ingredients:
2 cups mashed sweet potatoes
2 eggs, beaten
1 cup sugar
1 1/2 sticks butter or margarine, melted and divided
1 cup milk
1/ 2 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup crushed corn flakes
1/2 cup brown sugar
1/2 cup chopped pecans or walnuts
Directions:
1. Mix potatoes, eggs, sugar half the butter, milk, nutmeg and cinnamon in large bowl.
2. Pour into a greased casserole dish.
3. Bake at 400 degrees F for 20-25 minutes.
4. Mix the corn flakes, brown sugar, nuts and remaining butter.
5. Spread over casserole and bake another 10 minutes. |
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COCONUT-PECAN SWEET POTATOE
2 lb sweet potatoes, peeled and shredded
1/3 cup brown sugar, packed
1/4 cup melted butter
1/4 cup coconut
1/4 cup broken pecans, toasted
1/4 tsp ground cinnamon
1/4 tsp coconut flavoring
1/4 tsp vanilla
Toasted coconut (optional)
In a slow cooker, combine potatoes, sugar, butter, coconut, pecans and cinnamon. Cover; cook on LOW for 6 to 8 or on HIGH for 3 to 4 hours. Stir in coconut flavoring and vanilla. Sprinkle with toasted coconut if desired. |
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SWEET, SWEET POTATOES
2 lb. sweet potatoes, peeled and grated
1/3 cup brown sugar, packed well
1/4 cup coconut, flaked
1/4 cup broken pecans, toasted
1/4 tsp. cinnamon
1/4 tsp. coconut extract
1/4 tsp. vanilla
In a crock pot, combine the potatoes, sugar, butter, coconut, pecans and cinnamon. Cover and cook on LOW for 6 to 8 hours, or HIGH for 3-4 hours. stir in coconut and vanilla extracts. |
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CHILI-ROASTED SWEET-POTATO WEDGES
Prep time: 10 minutes
Total time: 30 minutes
The heat of the chili powder complements the sweetness of the potato.
1 1/2 pounds (2 to 3 medium) sweet potatoes, well-scrubbed and patted dry
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon chili powder
1 teaspoon coarse salt, more for seasoning (optional)
1/4 teaspoon ground black pepper
Preheat oven to 425 degrees.
Cut each potato lengthwise into 8 wedges; halve long wedges crosswise.
On a large rimmed baking sheet lined with parchment paper, toss potatoes with oil, sugar, chili powder, salt and pepper, until coated. Arrange wedges cut sides down. Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.
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Rosemary Roasted Sweet Potatoes
2 pounds sweet potatoes, cut 1 1/2" cubes
3 large clove garlic, peeled, chopped
1 tablespoon chopped fresh rosemary
2 tablespoons olive oil
1/4 cup toasted pine nuts
2 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon coarse black pepper
In a roasting pan, combine sweet potatoes, garlic, rosemary and oil. Toss to blend well. Roast at 375ºF for 40 minutes, turning sweet potatoes occasionally. Just before serving, season with pine nuts, parsley, salt and pepper |
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Rosemary Roasted Sweet Potatoes
2 pounds sweet potatoes, cut 1 1/2" cubes
3 large clove garlic, peeled, chopped
1 tablespoon chopped fresh rosemary
2 tablespoons olive oil
1/4 cup toasted pine nuts
2 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon coarse black pepper
In a roasting pan, combine sweet potatoes, garlic, rosemary and oil. Toss to blend well. Roast at 375ºF for 40 minutes, turning sweet potatoes occasionally. Just before serving, season with pine nuts, parsley, salt and pepper |
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