Sweet Potatoes
 

[B][I]I make this for Thanksgiving and other times of the year, everyone always asks for the recipe. It came from my MIL.[/I][B]
[I]
I double it.
[/I][/B][U]
Sweet tater Casserole[/U][/B]
3 cups mashed sweet potatoes -I boil and peel like regular potatoes
1/2 cup sugar
1/2 stick butter
2 eggs
3/4 cup milk or half and half
1/2 teaspoon salt
1 teaspoon of vanilla
Mix well and pour into pyrex dish about [B]2 inches deep[/B], usually square or rectangular.
[B]topping[/B]
1 cup light brown sugar
1/2 cup flour
1/2 stick butter
1 cup chopped pecans I add more :)

[B]Crumble [/B]together well and sprinkle on top of potatoes- bake 350 for 30-35 minutes.

[IMG]http://smileys.smileycentral.com/cat/7/7_4_17.gif[/IMG] YUMMMMMMM That sounds good.
I always make something called Sweet Potato Pudding for Thanksgiving. It's kind of like shredded carmalized sweet potatoes. I LOVE THANKSGIVING. Always have a house full.
Thank God for MIL's and their recipes.;) My MIL took me by the arm when I was still a mere baby (21) and taught me to cook. She was an Italian immigrant so needless to say, she forced me into being a good cook. Nothing less would do for her son.:lol:

[quote=tomatoaddict;78008][IMG]http://smileys.smileycentral.com/cat/7/7_4_17.gif[/IMG] YUMMMMMMM That sounds good.
I always make something called Sweet Potato Pudding for Thanksgiving. It's kind of like shredded carmalized sweet potatoes. I LOVE THANKSGIVING. Always have a house full.
Thank God for MIL's and their recipes.;) My MIL took me by the arm when I was still a mere baby (21) and taught me to cook. She was an Italian immigrant so needless to say, she forced me into being a good cook. Nothing less would do for her son.:lol:[/quote]
My MIL taught me to cook southern food. I love Italian food!:love::love: YOU are a lucky WOMAN! I have learned to write all of my recipes and sources so that I can pass them on to my children. I am always asking and quizzing them on how and what I am doing in the kitchen.:lol:

where's the sweet potato pudding recipe??

[CENTER][IMG]http://smileys.smileycentral.com/cat/8/8_5_18.gif[/IMG] [U][B]Sweet Potato Pudding

[/B][/U]4 Cups of grated raw peeled sweet poatoes
2 Cups of sugar
2 cups of whole milk
2 Eggs
2 tsp. of vanilla

[LEFT]Mix all ingredients together. Put in a 9 x 13 pan. Dot with 1 whole stick of butter. Bake in a 350* oven approximately
1 1/2 hours uncovered. That time is give or take. Stir 2 or 3 times to keep from burning.

[B][COLOR=Red]You know it's done when it has thickened and turned a caramel color. [/COLOR][/B]
[/LEFT]
[SIZE=4][B]

[/B][/SIZE][/CENTER]

I love sweet potatoes! I just dug mine up out of the pots I grow them in the other day. The recipes sound fantastic. Here's one I make for the luau I do for my husband Gary's family every year. I took a recipe I found and made it better(I think.) Terry, this goes with Meat On A Stick!

Aloha Sweet Potatoes

[LIST][*]4-5 medium sweet potatoes[*]1/2 cup butter[*]1 cup brown sugar[*]1/2 cup coconut milk[*]pinch salt[*]shredded coconut[/LIST]

Peel, cube, and boil sweet potatoes until done. Drain well. Add all the ingredients except the shredded coconut and mix together like making regular mashed potatoes. Add a touch more coconut milk if it seems too stiff. Put into a casserole dish and keep warm in oven until serving time. Or make the day before and reheat in oven. Sprinkle with shredded coconut right before serving.(The shredded coconut will absorb the color of the potatoes if topped ahead of time. Nothing is wrong with that; it just doesn't look as pretty.)

Remy

Remy..if you added some pineapple in there I am sure it would be delicious!
Reading this is making me hungry!
Carol

Kathy cooked great sweet tater casserole for T-bird day. Mama! it was wonderful. I"d better get those seeds in the mail :-)

[B][SIZE="5"]Sweet Potato Gnocchi with Stilton & Herb Cream[/SIZE][/B]

(from the LCBO 2010 Holiday Food & Drink magazine)

Homemade gnocchi has a more free-form and rustic look than commercial gnocchi ~ it’s almost much more flavourful and tender, especially when made with sweet potatoes. The light sauce spiked with sweet onions, herbs and Stilton is simple and spectacular all at once. If you’re in gnocchi-making mode (or you have helpers), you can double this dough recipe and freeze half to enjoy another time.

[B]INGREDIENTS[/B]
1 ¼ lbs (625g) sweet potatoes (about 2)
1 egg
Salt and freshly ground pepper
2 ½ cups (625ml) all-purpose flour, plus more for dusting
1 tbsp (15 ml) butter
1 small sweet onion, halved and thinly sliced
3 cloves garlic, minced
1 ½ cups (375ml) whipping cream
2 tsp (10 ml) finely chopped fresh thyme
½ tsp (2ml) finely chopped fresh rosemary
2 oz (60g) blue or white Stilton, crumbled

[B]DIRECTIONS[/B]
Preheat oven to 400degreesF (200degreesC). Line a rimmed baking sheet with foil.

Scrub sweet potatoes and pierce all over with a fork. Bake for about 1 hour or until tender. Transfer to a bowl, cover and let cool completely. Drain off any liquid and peel off skins. Mash sweet potatoes and measure 1 ½ cups (375 ml), reserving any extra for another use. Place mashed potatoes in a large bowl.

Line 2 large baking sheets with parchment paper and dust with flour.

Stir egg, 1 tsp (5 ml) salt and ¼ tsp (1ml) pepper into mash potatoes. Stir in 2 cups (500ml) of flour, ½ cup (125ml) at a time, to make a soft dough. Gradually stir in enough of the remaining flour until dough forms a ball and is just slightly loose 9it will still be sticky).

Turn dough out onto a well-floured surface and, with floured hands, knead a few times until smooth. Divide into 6 portions. Keeping work surface and hands floured just enough to prevent sticking, roll each portion into a ½ - inch thick(1cm) log. Cut into a 1-inch (2.5cm) lengths with a floured paring knife. If desired for a traditional gnocchi shape, dip tines of a fork into flour, press down across gnocchi and drag fork towards you letting dough curl round end of fork. Place gnocchi on floured baking sheets making sure they don’t touch each other. Gnocchi can be wrapped in plastic wrap and refrigerated for up to 1 day or frozen for up to 3 months.

Just before serving, bring a large pot of water to boil to cook gnocchi. Salt the water.

Melt the butter over medium heat in a large skillet. Add onion and garlic and sauté for 8 minutes or until starting to turn golden. Pour in cream and bring to a boil, stirring. Stir in thyme and rosemary. Reduce heat and boil for 1 minute or until slightly reduced. Remove from heat.

Working in batches, add about 15 gnocchi to boiling water and cook, stirring often to keep water moving, for about 3 minutes or until gnocchi float to the surface. Use a slotted spoon to drain gnocchi well and add to skillet with cream sauce. Repeat until all gnocchi are cooked. Return skillet to medium heat and heat, stirring gently, until sauce is bubbling. Remove from heat and fold in Stilton. Season with salt and pepper to taste. Serve immediately.

Serve 6


What to Serve with it:

Malivoire Red VQA

Sella & Mosca Cannonau di Sardegna Riserva

Baked Sweet Potato Deluxe Recipe

"I downsized the original recipe for this spicy side dish and adjusted it a
bit for my husband and me," writes Sarah Gottschalk of Richmond, Indiana.
"It's such a nice change from the usual baked potato...and healthier, too!"

2 Servings
Prep: 5 min.
Bake: 40 min.

Ingredients

1 large sweet potatoes, peeled
1/4 cup sour cream
2 teaspoons maple syrup
1 teaspoon minced jalapeno pepper, optional
1/2 teaspoon lime juice
1/8 teaspoon hot pepper sauce
Dash salt

Directions

Scrub and pierce sweet potato. Bake at 400° for 40-45 minutes or until
tender.
In a small bowl, combine the sour cream, syrup, jalapeno if desired,
lime juice, hot pepper sauce and salt. Cut sweet potato in half; top with
sour cream mixture. Yield: 2 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can
burn skin. Avoid touching your face.

Baked Sweet Potato Deluxe published in Cooking for 2 Fall 2007, p35

Smashed Spiced Sweet Potatoes

Chile powder, cumin and ginger combined with a touch of maple syrup
create a spicy-sweet flavor addition to a traditional Thanksgiving player.

Active Time: 20 Minutes
Total Time: 1 Hour 15 Minutes
Yield: 12 servings, 1/2 cup each

4 pounds sweet potatoes (4-5 large)
2 tablespoons butter
2 tablespoons pure maple syrup
1 tablespoon chili powder
2 teaspoons cumin seeds, toasted and ground (see Tip)
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Tip: Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until fragrant, about 2 minutes. Transfer to a plate to cool. Grind in a spice mill or blender into a fine powder.

• Preheat oven to 350 degrees F.
• Pierce each sweet potato in several places with a fork.
• Place directly on the oven rack and roast until soft, 45 minutes to 1 hour. Transfer to a cutting board; let stand until cool enough to handle, about 10 minutes.
• Slip off the skins and cut the sweet potatoes into 1-inch slices; transfer to a large bowl.
• Add butter.
• Smash the sweet potatoes with a potato masher or fork until fluffy but some lumps remain.
• Add maple syrup, chili powder, ground cumin, ginger, salt and pepper; stir to combine.

Source: Cooking.com

[B]Chipotle Smashed Sweet Potatoes[/B]

Although sweet potatoes can be baked or boiled, steaming is faster, easier, and won’t wash away any flavor. In this case, the sweetness is balanced by the smoky heat of the chiles.

Recipe from "Good Eats 2: The Middle Years" by Alton Brown/Stewart, Tabori & Chang, 2010.

Ingredients
2 large sweet potatoes, peeled and cubed
2 tablespoons unsalted butter
1/2 teaspoon kosher salt
1 chipotle chile pepper in adobo sauce, chopped
1 teaspoon adobo sauce, from the pepper can

Yield: 4 Servings

Directions
1
Put the sweet potatoes in a steamer basket and put the steamer in a large pot of simmering water that is 1 inch from the bottom of the basket. Cover and steam over medium-high heat for 20 minutes, or until the sweet potatoes are fork tender.
2
Remove the steamer basket, pour the water out of the pot, and dump the sweet potatoes into the pot. Add the butter and salt and mash with a potato masher. Add the chile and sauce and continue mashing to combine. Serve immediately.

Read More [url]http://www.ivillage.com/chipotle-smashed-sweet-potatoes/3-r-293762#ixzz1boToNByw[/url]

[B]Sweet Potato Custard Pie[/B]

2 small sweet potatoes
3/4 Cup marshmallow creme (spray inside of measuring cup with non-stick spray, or coat inside with a little butter. It will slide right out.)
1/2 Cup butter-softened
1 can (5oz.) evaporated milk
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 Cup granulated sugar
1/4 Cup packed light brown sugar
1 Tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 Unbaked, 9 inch pastry shell
Whipped topping

• Preheat oven to 350 degrees.

• Place sweet potatoes in a large saucepan; cover with water.
• Bring to a boil.
• Reduce heat; cover and simmer 10-20 minutes, or until sweet potatoes are tender.
• Drain potatoes and cool enough to peel and chop.

• Place peeled and cut sweet potatoes in a large mixing bowl; mash with electric mixer.
• Add marshmallow creme and butter; beat until smooth.
• Add milk, eggs and extracts; mix well.
• Combine the sugars, flour cinnamon and nutmeg; gradually beat into potato mixture, until well blended.
• Pour into unbaked pastry shell.

• Bake at 350 degrees for 45-55 minutes, or until a knife put in the center of the pie, comes out clean.
• Cool on wire rack.
• Serve with whipped topping.
• Refrigerate leftovers.

Yield: 8 servings

[B]My Mother's Sweet Potato Pie[/B]

"The New Great American Writers Cookbook", Author: Dean Faulkner Wells


Makes 3 pies

Crust (Bottom only; no top crust):
2 1/2 cups flour
1 1/2 T. butter
1 cup Crisco shortening
1 tsp. salt
6 T. cold water

Cut the flour, butter and shortening together. Add salt. Add water, mixing in 1 tablespoon at a time. Divide the dough into thirds. Roll out each crust, after forming a ball, on wax paper or cutting board.


Filling:
4 sweet potatoes, average size
3 or 4 eggs
1 1/4 cups granulated sugar
2 T. brown sugar
1 1/2 cups butter (3 sticks)
1 tsp. nutmeg
1/3 cup Carnation milk
2 T. vanilla extract

The eggs and butter should be at room temperature. Boil the sweet potatoes, with the skins on. When soft enough to mash, remove from water and peel. Mash the potatoes, picking out strings if potatoes are stringy. This should yield about 2 1/2 cups. Add the eggs, stirring in 1 at a time, mixing thoroughly. Add the granulated sugar; mix. Add the brown sugar; mix. Stir in the butter. Add the nutmeg, milk and vanilla extract, stirring after each addition. Spoon the mixture into the 3 pie crusts.

Bake at 350 degrees until solid and brown, about 45 minutes to 1 hour. Serve hot or cold.


from the Dec. 2003 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook

[B]Apple Sweet Potato Bake Recipe[/B]

Grandmother always served sweet potatoes and apples with pork, so I know she'd approve of this dish I created to combine the two.—Audrey Thibodeau, Gilbert, Arizona

8 Servings
Prep: 15 min.
Bake: 30 min.

Ingredients
3 cups sliced peeled cooked sweet potatoes
3 cups sliced peeled tart apples (about 2 large)
3/4 cup packed brown sugar
3/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
Dash pepper
1 tablespoon butter

Directions
• In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and apples.
• In a small bowl, combine the brown sugar, nutmeg, allspice, salt and pepper; sprinkle half over apples.
• Dot with half of the butter.
• Repeat layers.
• Cover and bake at 350° for 15 minutes.
• Baste with pan juices.
• Bake, uncovered, 15 minutes longer or until apples are tender.

Yield: 8 servings.

Nutrition Facts: 1 serving (1/2 cup) equals 167 calories, 2 g fat (1 g
saturated fat), 4 mg cholesterol, 103 mg sodium, 38 g carbohydrate, 2 g
fiber, 1 g protein.

Originally published as Apple Sweet Potato Bake in Taste of Home
December/January 1999, p6

[B]Apple Sweet Potato Side Recipe[/B]

Mother never used a recipe, so for years, there were no written instructions to make this dish. When the memories of this Thanksgiving side dish began to haunt me, I set out to duplicate this comfort food, which took me many tries. It bakes in the oven with other foods, needing little attention. -Opal Sanders, Glouster, Ohio

12 Servings
Prep: 1 hour
Bake: 30 min.

[B][I]Ingredients[/I][/B]
5 medium sweet potatoes (2-1/2 pounds)
4 cups sliced peeled tart apples (about 4 medium)
3/4 cup thawed apple juice concentrate
1-1/2 cups plus 2 tablespoons cold water, divided
1/4 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon salt
7-1/2 teaspoons cornstarch
1/4 cup butter, cubed

[B][I]Directions[/I][/B]
• Place sweet potatoes in a large saucepan or Dutch oven and cover with water.
• Bring to a boil; cover and cook for 30-45 minutes or until tender.
• Drain.
• When cool enough to handle, peel and slice potatoes.
• Place apples in a large saucepan and cover with water.
• Cover and cook over medium heat for 7-8 minutes or until crisp-tender; drain.
• Place apples and sweet potatoes in a greased 2-1/2-qt. baking dish.
• In a small saucepan, combine apple juice concentrate, 1-1/2 cups water, sugars and salt.
• Combine cornstarch with remaining water until smooth; gradually stir into apple juice concentrate mixture.
• Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
• Remove from the heat; stir in butter until melted.
• Pour over potato mixture.
• Bake, uncovered, at 325° for 30-35 minutes or until heated through.

Yield: 12 servings.

Originally published as Apple Sweet Potato Bake in Reminisce
November/December 2003, p48

[B]Apricot Sweet Potato Bake Recipe[/B]

In Livingston, Montana, Jessie Sarrazin fancies up convenient canned sweet potatoes and apricots with brown sugar, cinnamon and raisins. “This speedy side dish is delicious for holiday dinners,” she assures.

This recipe is: Quick

6 Servings
Prep/Total Time: 25 min.

[B][I]Ingredients[/I][/B]
2 cans (15 ounces each) cut sweet potatoes
1 can (15-1/4 ounces) apricot halves
3 tablespoons brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
3 tablespoons dry sherry or chicken broth
1/3 cup raisins
1/8 teaspoon grated orange peel

[B][I]Directions[/I][/B]
• Drain sweet potatoes and apricots, reserving 1/2 cup juice from each; set aside.
• Cut apricots in half.
• Place sweet potatoes and apricots in a greased shallow 1-qt. baking dish; set aside.
• In a small saucepan, combine the brown sugar, cornstarch, salt and
cinnamon; stir in reserved juices until smooth.
• Bring to a boil, stirring constantly.
• Cook and stir for 2 minutes or until thickened.
• Remove from the heat; stir in the sherry, raisins and orange peel.
• Pour over sweet potato mixture.
• Bake, uncovered, at 375° for 12-15 minutes or until bubbly.

Yield: 6 servings.

Nutrition Facts: 1 serving (1/2 cup) equals 183 calories, trace fat (trace
saturated fat), 0 cholesterol, 137 mg sodium, 45 g carbohydrate, 3 g fiber,
1 g protein.

Originally published as Apricot Sweet Potato Bake in Country Woman
March/April 2007, p36

[B]Berry Mallow Yam Bake Recipe[/B]

My Yam Bake has become a holiday tradition in our family. The blend of cranberries and sweet potatoes in this recipe results in a very pretty appearance—and a unique taste. I grew up on a small Arkansas farm in the foothills of the Ozarks. Both my mother and father are excellent cooks, and I've been cooking since I was a little girl. In fact, my husband teases me that I read cookbooks like some other people read novels!

This recipe is: Contest Winning

8 Servings
Prep: 20 min.
Bake: 35 min.

[B][I]Ingredients[/I][/B]
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup old-fashioned oats
1/2 teaspoon ground cinnamon
1/3 cup butter
2 cups fresh or frozen cranberries
2 tablespoons sugar
1 can (15-3/4 ounces) sweet potatoes, drained and liquid reserved
Miniature marshmallows, optional

[B][I]Directions[/I][/B]
• In a small bowl, combine the flour, brown sugar, oats and cinnamon.
• Cut in butter until coarse crumbs form.
• Set aside.
• Sprinkle cranberries with sugar.
• In a 2-qt. baking dish, layer half the yams, half of cranberry mixture and half of crumb mixture.
• Repeat layers.
• Pour reserved yam liquid over all.
• Bake at 350° for 35 minutes or until heated through.
• If desired, place several rings of marshmallows around the outer edge of baking dish.
• Bake just until marshmallows are puffed and lightly browned.

Yield: 8 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 243 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 110 mg sodium, 42 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Berry Mallow Yam Bake in Country Woman
September/October 1990, p29

[B]Buttery Sweet Potato Casserole Recipe[/B]

Whenever we get together as a family for major holidays, my kids, nieces and nephews literally beg me to make this dish again. It goes together in minutes with canned sweet potatoes, which is ideal for the busy holiday season. —Sue Miller, Mars, Pennsylvania

This recipe is: Contest Winning

6-8 Servings
Prep: 15 min.
Bake: 20 min.

[B]Ingredients[/B]
2 cans (15-3/4 ounces each) sweet potatoes, drained and mashed
1/2 cup sugar
1 egg
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
Dash salt

TOPPING:
1 cup coarsely crushed butter-flavored crackers (about 25 crackers)
1/2 cup packed brown sugar
1/4 cup butter, melted

[B][I]Directions[/I][/B]
• In a large bowl, combine the first six ingredients.
• Transfer to a greased 8-in. square baking dish.
• Combine the topping ingredients; sprinkle over sweet potato mixture.
• Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°.

Yield: 6-8 servings.

Originally published as Buttery Sweet Potato Casserole in Simple &
Delicious November/December 2007, p34

[B]Caramel Sweet Potatoes Recipe[/B]

The sauce is the star of this recipe. It really does taste like butterscotch. It is a nice side dish for poultry or ham.

10 Servings
Prep: 25 min.
Bake: 25 min.

I[B][I]ngredients[/I][/B]
6 medium sweet potatoes, peeled and cut into 1-inch chunks
1/2 cup packed brown sugar
1/2 cup corn syrup
1/4 cup milk
2 tablespoons butter
1/2 to 1 teaspoon salt
1/2 teaspoon ground cinnamon

[B][I]Directions[/I][/B]
• Place sweet potatoes in a Dutch oven; cover with water.
• Bring to a boil.
• Reduce heat; cover and simmer for 20 minutes or until crisp-tender.
• Drain and transfer to a greased 13-in. x 9-in. baking dish.
• Bake, uncovered, at 325° for 15 minutes.
• Meanwhile, in a small saucepan, combine the remaining ingredients.
• Bring to a boil; pour over sweet potatoes.
• Bake 10-15 minutes longer or until glazed, basting frequently.

Yield: 10 servings.

Nutrition Facts: 3/4 cup equals 182 calories, 3 g fat (2 g saturated fat),
7 mg cholesterol, 158 mg sodium, 40 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Caramel Sweet Potatoes in Reminisce February/March
2010, p51

[B]Cashew-Peach Sweet Potatoes Recipe[/B]

After trying this tasty side dish, I think you’ll agree that it is holiday-special. Sweet peaches and crunchy cashews really enhance the sweet potatoes.

10 Servings
Prep: 45 min.
Bake: 40 min.

[B][B][I][B]Ingredients[/B][/I][/B][/B]
6 medium sweet potatoes
1/2 cup packed brown sugar
1/3 cup coarsely chopped cashews
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 can (15-1/4 ounces) sliced peaches, drained
3 tablespoons butter

[B][I]Directions[/I][/B]
• Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil.
• Reduce heat; cover and cook for 30-45 minutes or just until tender.
• Drain and cool slightly; peel and cut into cubes.
• In a small bowl, combine the brown sugar, cashews, salt and ginger.
• Place half of the sweet potatoes in an ungreased 11-in. x 7-in. baking dish; top with half of the peaches and brown sugar mixture.
• Repeat layers; dot with butter.
• Cover and bake at 350° for 30 minutes.
• Uncover; bake 10 minutes longer or until bubbly and heated through.

Yield: 10 servings.

Originally published as Cashew-Peach Sweet Potatoes in Taste of Home
December/January 2007, p34

[B]Maple-glazed Grilled Sweet Potatoes[/B]

A maple syrup glaze and a little char from the grill turn sweet potatoes into a surprising summery side.

Sweet potatoes have a wonderful earthy sweetness that is beautifully enhanced by a little char from the grill. Glazed with a simple maple syrup-butter combination, they are a fantastic side dish for just about any grilled meal, particularly in early autumn. We are especially fond of them with the Grilled veal chops, or the Pheasant breasts.
Recipe courtesy of "Grill It!" by Chris Schlesinger and John Willoughby, copyright 2008. Used by permission of DK Publishing. All rights reserved.




[B][I]INGREDIENTS[/I][/B]
3 sweet potatoes, peeled and cut on the bias into slices about 1 in (2.5 cm) thick
1/3 cup maple syrup
1/3 cup unsalted butter
2 tablespoons olive oil
Kosher salt and freshly cracked black pepper

Yield: 4 Servings


[B][I]DIRECTIONS[/I][/B]
1
Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium, you’re ready to cook.
2
On the stove top, bring a large pan of boiling salted water to the boil and reduce the heat to a gentle simmer. Cook the sweet potato slices gently in the simmering water until just tender but still very firm (6–8 minutes). To check for doneness, poke one of the slices with a toothpick: It should slide in, but still meet with a fair amount of resistance. Drain the slices and pat them dry with paper towels.
3
Combine the maple syrup and butter in a small saucepan over medium heat, stirring occasionally, until the butter melts. Remove from the heat and set aside.
4
Brush the potatoes with oil and sprinkle them generously with salt and pepper, then put them on the grill directly over the coals and cook, turning once, until they are nicely browned and tender (3–4 minutes per side). Brush the potatoes with the syrup mixture during the last minute of cooking on each side. Serve hot or at room temperature, drizzled with a bit more of the syrup mixture.

[B]Potato Honey Balls [/B]

2 1/2 c. cooked, mashed sweet potatoes
3/4 tsp. salt
5 T. melted butter
1/2 c. miniature marshmallows
1/2 c. honey
1 c. chopped pecans

• Combine sweet potatoes, salt, and 2 tablespoons butter; stir in marshmallows.
• Chill.
• Shape into balls using 1/4 cup of the mixture for each ball.
• Combine 2 tablespoons butter and honey in small heavy skillet; add potato balls one at a time.
• Using two forks to make handling easier, quickly coat each with honey glaze.
• Roll potato balls in pecans and place in a greased baking dish.
• Drizzle with remaining butter.
• Bake at 350° 15 to 20 minutes.


Yields 10 servings.

[B]SOUTHERN-SWEET TATERS ST. AUGUSTINE STYLE[/B]

1 tablespoon grated orange peel

3 to 4 oranges

1/4 cup tightly packed brown sugar

1/2 cup good brandy

1/4 cup light cream

Pinch of salt

1/4 cup melted unsalted butter

4 cups cooked sweet potatoes, mashed

• Preheat oven to 350 degrees.
• Grate zest from oranges, then peel.
• Slice 1 peeled orange into thin half-slices; cut up rest of oranges into very small pieces.
• You want 2 heaping cups drained orange flesh.
• Sprinkle slices with brown sugar and set aside.
• Heat together grated peel, brandy, cream, salt, and butter, then beat this mix into sweet potatoes till well blended.
• Stir in sweetened, drained orange pieces.
• Spoon mix into well oiled casserole; top with slices.
• Sprinkle a bit more brown sugar over, if desired.
• Baroque types sprinkle finely chopped candied (crystallized) ginger over top.
• Bake, uncovered, for 35 to 50 minutes.

This can be prepared well in advance and cooked at the last minute.

[B]SPICY SWEET POTATOES[/B]

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 flour.
• 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.

[B]STUFFED SWEET POTATOES [/B]
Makes 4 servings.

Sweet potatoes stuffed with bacon, broccoli, mushrooms and a ricotta Parmesan
cheese nutmeg sauce.

Nutmeg
1/2 cup part skim ricotta cheese
2 cloves garlic, thinly sliced
Salt
8 slices bacon or pancetta
1 tbs finely grated Parmesan cheese
1/8 tsp red pepper flakes
8 oz shiitake mushrooms, stemmed, sliced
1 bunch broccoli, tough stems trimmed, roughly chopped
4 sweet potatoes

PIERCE each sweet potato in a few spots.
Arrange on a microwave plate and microwave until soft.
Cook bacon in a skillet until crisp.
Remove from skillet and drain on paper towels.
Increase heat, add broccoli and 1/4 tsp salt to skillet and cook 3 min.
Add mushrooms, garlic and pepper flakes and cook until vegetables are tender, 3 more min.

MIX ricotta, Parmesan, and nutmeg to taste in a bowl.
Split open sweet potatoes lengthwise and fluff the flesh.
Top each with 1 tsp of the ricotta mixture, then top with broccoli mixture and remaining ricotta mixture.
Chop bacon and sprinkle on top, then

[B]SWEET POTATO AND BLACK BEAN BURRITOS [/B]
Makes 4 servings.

These burritos are yummy, easy to make, contain no meat just veggies, hope you enjoy them like we did.

1/2 head lettuce, sliced into thick strips
2 tbs low fat sour cream
6 oz Monterey Jack cheese, coarsely grated
1 tbs chopped chipotle peppers in adobo
Salt and Pepper
1 sweet potato, peeled, cut into pieces
2 tbs lime juice, plus wedges
4 flour tortillas
1 bunch spinach, thick stems discarded, leaves coarsely chopped
15.5 oz can black beans, rinsed
1 onion, half chopped, half thinly sliced
2 tbs olive or vegetable oil

Heat 1 tbs oil in a skillet. Add sweet potato, chopped onion and 1/2 tsp salt and cook covered until tender, 12 min. Add beans and chipotles and cook 2 min. Add spinach and cook tossing until it begins to wilt, 2 min. Divide cheese and potato bean mixture among tortillas and roll up to form burritos. Wipe out skillet and heat. Cook burritos seam side down first until golden brown 3 min. per side. In a bowl, whisk together sour cream, lime juice, remaining oil, and 1/4 tsp each salt and pepper. Add lettuce and sliced onions and toss to coat. SERVE WITH BURRITOS AND LIME WEDGES, IF DESIRED...
　
　
Recipe source: The Apple Dumpling Gang yahoo group, submitted by Russie.
　
PEG’S NOTE: I found the chipotle peppers very hot…so I cut them open and discarded some of the seeds

Zana's Note: I didn't fine the chipotle peppers very hot, so added some more heat with some diced scotch bonnets. LOL ;)

[B]Sweet Potato Enchiladas in Creamy Chipotle Sauce[/B]

6 servings

2 lb. sweet potatoes (about 2), peeled, cubed
1 pkg. (6 oz.) OSCAR MAYER Baked Cooked Ham, chopped
8 green onions (about 4-1/8 inch long), chopped, divided
2 canned chipotle peppers in adobo sauce, chopped, divided
16 corn tortillas
1 pkg. (8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup milk
1 cup KRAFT Shredded Sharp Cheddar Cheese

COOK potatoes in large saucepan of boiling water 15 min. or until tender; drain. Place potatoes in large bowl; mash until smooth. Stir in ham, 1/4 cup onions and 1/2 the peppers; set aside.

HEAT oven to 350ºF. Heat tortillas, 1 at a time, in skillet to soften. Spoon about 1/4 cup potato mixture down center of each tortilla; roll up. Place, seam-sides down, in lightly greased 13x9-inch baking dish.

COOK cream cheese, milk and remaining peppers in medium saucepan on medium-low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.

POUR over enchiladas. Bake 5 min. Sprinkle with Cheddar; bake 5 min. or until melted. Top with remaining onions.

Healthy Living
Save 60 calories and 7 g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese.

Make Ahead
Assemble recipe as directed; cover tightly with plastic wrap and foil. Freeze up to 1 month. Thaw 20 min. before baking; discard plastic wrap and foil. Bake in 350ºF-oven 1 hour or until enchiladas are heated through and cheese is melted.

Substitute
Prepare using flour tortillas.

[B]Sweet Potato Tarts [/B]

Try these light and low-fat personal pies for dessert during the fall. They're a great substitute for pumpkin pie or sweet potato casserole.

[B][I]INGREDIENTS[/I][/B]
8 oz phyllo dough, thawed
2 c sweet potato, steamed or roasted, flesh only
1/2 c dark brown sugar
1/2 t salt
1/2 t pumpkin pie spice mix, plus additional 1/2 t for dusting
1/4 c low-fat evaporated milk
1 t vanilla
1/2 c egg substitute or 2 egg whites
1/2 c fat free whipped topping

[B][I]DIRECTIONS[/I][/B]
• Preheat oven to 350 degrees.

• Spray 24 mini muffin cups with nonstick cooking spray.
• Remove phyllo dough from packaging.
• Slice into 1 inch strips, then cut each strip into 2 inch segments.

• Using 3 layers at a time, fill the cups, spraying cooking spray between each layer.
• Repeat process three times.

• Remove skin from sweet potatoes and allow to cool to room temperature.
• Place sweet potatoes, sugar, spice mix, milk, and vanilla in the bowl of a food processor.
• Blend until smooth.
• Add eggs and blend just to incorporate.

• Fill cups to the top of the muffin pan.
• Bake 18-20 minutes, until custard is set and pastry starts to brown.

• Once cooled, top with 1 teaspoon of fat-free whipped topping and a dusting of pumpkin pie spice mix.

Makes 12 servings (two tarts per serving).

Number of Servings: 12

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 151.1
Total Fat: 2.0 g
Cholesterol: 1.7 mg
Sodium: 221.9 mg
Total Carbs: 29.8 g
Dietary Fiber: 1.7 g
Protein: 3.3 g

[B]Sweet Potato Squares[/B]

Recipe courtesy Sandra Lee, 2008
Show: Semi-Homemade Cooking
Episode: Thanksgiving Leftovers

10 servings

[B][I]Crust:[/I][/B]
1 (18.25-ounce) box yellow cake mix (recommended: Betty Crocker)
8 tablespoons butter, room temperature
1 egg

[B][I]Sweet Potato Filling:[/I][/B]
2 cups leftover sweet potatoes (or 1 (15-ounce) can) (recommended:
Princella)
1 (8-ounce) package cream cheese, softened
1 egg
1/2 cup sugar
1 1/2 teaspoons pumpkin pie spice

[B][I]Topping:[/I][/B]
1 cup oats
1/4 cup all-purpose flour
2 tablespoons honey
1/2 cup white chocolate chips
1/4 teaspoon pumpkin pie spice
1/2 cup crushed mixed nuts
3 tablespoons melted butter

• Preheat oven to 350 degrees F.
• Spray a 9 by 13-inch baking pan with cooking spray; set aside.

• Beat cake mix, butter, and egg in a large bowl with an electric mixer on low speed. Beat into well combined crumbs.
• Press cake mixture evenly into prepared pan, set aside.

• Blend all potato filling ingredients in food processor until smooth.
• Spread evenly over crust layer.

• Combine all topping ingredients in small bowl.
• Sprinkle over and press into sweet potato filling.
• Bake in preheated oven for 30 to 35 minutes, until just set and tester inserted comes out clean.