Sweet potatoes anyone?

[chessie]

I am usually asked to make the sweet potatoes for thanksgiving. The past few years I have been trying different recipes. Last year I made them fou fou (sp?) style from the restaurant in Animal Kingdom lodge. I saw them done with apples on Opera the other day. Anyone have any other interesting sweet potato recipes.

 

[Meriweather]

Here are a couple that sound good

* Exported from MasterCook *

Apple Sweet Potato Bake

Recipe By :Taste of Home
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups sliced, peeled, cooked sweet potatoes
3 cups sliced, peeled tart apples -- 2 large
3/4 cup packed brown sugar
3/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
dash pepper
3 tablespoons butter or margarine

In a greased 1 1/2 quart baking dish, layer half of the sweet potatoes and apples. Combine brown sugar, nutmeg, allspice, salt and pepper; sprinkle half over apples. Dot with half of the butter. Repeat layers. Cover and bake at 350 degrees for 15 min. Baste with pan juices. Bake, uncovered, 15 min. longer or until the apples are tender.




* Exported from MasterCook *

Sweet Potato Casserole

Recipe By :Virginia McDowell
Serving Size : 0 Preparation Time :0:00
Categories : Casseroles Vegetables


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups mashed sweet potatoes
1 cup sugar
1 teaspoon vanilla
4 large eggs
1/2 cup butter -- melted
1/3 cup milk
1 cup coconut -- optional
Topping
1/2 cup firmly packed brown sugar
1/4 cup flour
1 cup chopped pecans
2 1/2 tablespoons butter

Beat casserole ingredients in mixer until well blended.
Put unto a 2 quart. long casserole dish that has been well greased with butter.
Mix and spread topping ingredients over the sweet potato mixture.
Bake in 350 degrees oven for 55 minutes.

 

[Baboo]

This is my favourite way to make them.

Clementine & Sweet Potato Bake
2 lb. sweet potatoes (about 3 lg)
1 Tbsp. grated clementine rind
1 cup clementine juice
2 tsp. cornstarch
1/4 cup butter
2 Tbsp. packed brown sugar
2 Tbsp. minced preserved ginger
1 Tbsp. preserved ginger syrup
1 cup chopped pecans or sliced unblanched almonds
Peel potatoes and cook in large pot of boiling water for about 20 minutes or until tender but not mushy. Drain and let cool. Cut diagonally into 1/4" thick slices; arrange in overlapping circles in 12" oval gratin dish. (Potatoes can be covered and refrigerated for up to 4 hours) In saucepan, stir together rind, juice and cornstarch; add butter, sugar, ginger and syrup. Bring to boil, stirring, until mixture thickens. (Sauce can be cooled, covered and refrigerated for up to 2 days.) Drizzle evenly over potatoes; sprinkle with nuts. Bake in 375º oven for about 20 minutes or until sauce is bubbly and nuts are toasted. Makes about 6 servings

 

[inky dinky doo]

Candied Sweet Potatoes

I guess we're the oddballs around here. We like our sweet potatoes plain...just candied! I don't really have a recipe, but here's how I do it.

Fresh sweet potatoes (however many you need for your crowd)
Light brown sugar
Butter or margarine

Scrub sweet potatoes and cut in large chunks.

In a large, deep frying pan (T-fal chicken fryer, maybe) melt one stick of butter or margarine and stir in 1 lb. of brown sugar. Add potatoes and simmer, uncovered, turning often while potatoes finish cooking. They take on a luscious brown sugar glaze and make my holiday dinner complete.

NOTE: If you'd rather do this in the oven, just throw everything in a 9 x 13" pan, and bake it at 300-350 for as long as you can. I usually do this the day before and then just reheat before serving. If you just have to "fancy" it up, throw a can of crushed pineapple over top of the brown sugar and butter and add walnuts or pecans on top of that. Yum! Yum! And, so easy.

 

[inky dinky doo]

If my other recipe was tooooo plain for you, here's another one that's good, and this one makes a prettier presentation.

Sweet Potatoes in Orange Cups
(from Miss Daisy Celebrates Tennessee cookbook)

3 c. sweet potatoes, cooked & mashed (or use canned)
1 c. sugar
1/2 t. salt
2 eggs
1/4 c. butter (half a stick)
1/2 c. whole milk
1 t. vanilla
Orange half shells (6-8 or more)

Assemble all ingredients & utensils. Mix all ingredients together & pour into orange halves which have the pulp removed. Cover with topping.

Topping

1 c. brown sugar
1/3 c. all-purpose flour
1 c. nuts, chopped
1/4 c. butter (half a stick)

Mix thoroughly & sprinkle over potato mixture in orange cups. Bake in a 350-degree oven for 35 minutes. Yield 6 servings. Note: I put mine on a cookie/baking sheet before placing in the oven. & I leave a bit of the pulp in the shell. It's kinda neat that way, but if you leave most of the pulp in there, you don't get the really orange flavor that seeps in from the shell. You might want to omit the shells altogether, but it's very festive looking.

 

[Mamu]

<center>Sweet Potato Gratin

3 lbs. sweet potatoes (4-5 large)
1/2 c. butter or margarine divided
1/4 + 2 tlbsp. Lt. brown sugar (packed) divided
2 eggs
2/3 c. orange juice
2 tsp. cinnamon divided
1/2 tsp salt
1/4 tsp nutmeg
1/3 c. flour
1/4 c. uncooked old-fashioned oats
1/3 c. chopped pecans

1. Pierce and bake washed potatoes 1 hour in 350° oven or till soft.

2. Remove all the pulp from potatoes, scraping skins. Beat 1/4 c. butter and 2 tlbsp. sugar into potatoes. Beat till butter melts, beat in eggs, orange juice, 1 1/2 tsp. cinnamon, salt and nutmeg until smooth. Pour mixture into baking dish, smoothing top.

3. Topping: combine flour, oats remaining 1/4 c. sugar and 1/2 tsp. cinnamon in mixing bowl. Cut in butter until mixture becomes coarse crumbs. Stir in pecans. Sprinkle evenly over potato mixture.

4. Bake 25-30 minutes in 350° oven.

NOTE: Gratin may be prepared a day ahead up through step 3. Cover and refrigerate.

 

[PoohBWV]

We always have them mashed with butter, milk, brown sugar and maple syrup! Yum

 

[bekkiz]

Here's a recipe from cooking light (Nov '02). I haven't tried it, but it reviewed well on the CL BB

Streuseled Sweet Potato Casserole

Add 1/8 t ground red pepper if you want to add a bit of heat to this sweet dish.

14 cups (1-inch) cubed peeled sweet potato (about 5 lbs)
1/2 C half and half
1/2 C maple syrup
1 t vanilla extract
3/4 t salt
1 large egg, lightly beaten
Cooking spray
1/2 C all-purpose flour
1/2 C packed brown sugar
1/4 C chilled butter, cut into small pieces
1/2 C chopped pecans.

1. Preheat oven to 375.
2. Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
3. Combine the half and half and next 4 ingredients (half and half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 X 9-inch baking dish coated with cooking spray.
4. Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
5. Cover and bake at 375 for 15 minutes. Uncover and bake an additional 25 minutes or until the topping in browned and the potatoes are thoroughly heated. Yield: 18 servings (serving size: about 1/2 cup).

 

[BonnieP]

Here is a very tasty sweet potato recipe I've used several times.

Brandied Candied Yams:

1 40-ounce can small whole yams or sweet potatoes, drained, or 5 to 6 (about 2 1/2 pounds) fresh yams or sweet potatoes, cooked. (Note: I've always used fresh.)
1/2 cup packed brown sugar
1/4 cup butter or margarine, melted
3 tablespoons brandy
2 tablespoons frozen orange juice concentrate
2 tablespoons water
1 teaspoon vanilla
1/2 teaspoon salt
2 eggs, slightly beaten

Topping:
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cardamom or ground cinnamon
2 tablespoons cold butter or margarine
1/4 cup chopped pecans

1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, beat the yams or sweet potatoes with an electric mixer on medium speed about 4 minutes or until they are well mashed.
3. Add the 1/2 cup brown sugar, the melted butter or margarine, brandy, orange juice concentrate, water, vanilla and salt. Beat until combined. Add the slightly beaten eggs and beat until smooth.
4. Transfer the mixture to a 2-quart rectangular baking dish.
5. To make the topping: In a small bowl, combine the 1/2 cup brown sugar, flour and cardamom or cinnamon. Using a pastry blender, cut in the cold butter or margarine until the mixture resembles coarse crumbs. Stir in the pecans.
6. Sprinkle the topping over the yam or sweet potato mixture. Bake in the 350 degree oven for 35 to 40 minutes or until the yams or sweet potatoes are heated through and the topping is crisp.

To cook fresh yams or sweet potatoes: Wash and peel 5 or 6 yams or sweet potatoes (about 2 1/2 pounds). Cut off the woody portions and ends and discard. Then cut the yams or sweet potatoes into quarters or cubes. Cook, covered, in enough boiling, salted water to cover for 25 to 35 minutes or until tender.
Makes 8 servings.

The casserole can be assembled, covered and refrigerated up to 48 hours before baking. When taken directly from the refrigerator, bake in a 350 degree oven for 45 to 50 minutes or until the yams or sweet potatoes are heated through.

If desired, divide the yam mixture or sweet potato mixture among eight individual casserole dishes. Sprinkle on the topping and bake in a 350 degree oven for 20 to 25 minutes or until heated through.

Enjoy!
Bonnie