Sweet Potatoes in Cinnamon Sauce

Recipe courtesy of Finally!5-06

• 1 pound sweet potatoes, peeled and cut crosswise into 1/4-inch slices
• 1/2 cup fat-free half-and-half
• 2 tablespoons light brown sugar
• 1 teaspoon grated orange zest
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon light tub margarine 

Preheat the oven to 400 degrees.

Arrange the sweet potato slices in even layers on the bottom of a non-stick 8-inch round or square baking dish.

In a small bowl, whisk together the half-and-half, brown sugar, orange zest, cinnamon and nutmeg.  Pour the mixture over the sweet potatoes.  Dot with the margarine.

Bake uncovered for 35- to 40 minutes, or until the potatoes are tender, stirring once halfway through the baking time.

Sweet Potato Fries

Recipe courtesy of jimmysgirl82005

• 3-4 large sweet potatoes
• onion and garlic powder
• paprika
• olive oil or cooking spray

Grease a large flat cookie sheet with cooking spray or oil. Pre heat oven to 350.
Cut potatoes into desired shape - steak fries style or julienne
Sprinkle fries lightly with onion powder, garlic powder, salt, pepper and paprika. Bake until crisp.

Sweet Potato Casserole

Recipe courtesy of Smallbutfiesty

• 1 40 (oz.) can cut sweet potatoes, undrained
• 1 cup white sugar
• 2 eggs
• 1/3 cup butter
• 1/3 cup milk
• 1 tsp. vanilla extract
• 1 cup packed brown sugar
• 1 cup chopped pecans
• 1/3 cup all-purpose flour
• 1/3 cup butter, melted

Preheat oven to 350 degrees F.   Butter a 2 quart baking dish.  

Place the sweet potatoes and their liquid in a medium saucepan, and bring to a boil.  Cook 15 minutes, or until tender.  Remove from heat, drain, and mash.

In a medium bowl, mix the mashed sweet potatoes, white sugar, eggs, 1/3 cup butter, milk and vanilla extract.  Spread evenly into prepared baking dish.  

In a separate bowl, mix the brown sugar, chopped pecans, flour and 1/3 cup melted butter.  Sprinkle over the sweet potato mixture.

Bake 35 minutes in the preheated oven, or until knife inserted near the center comes out clean.

Mashed Maple Sweet Potatoes

Recipe courtesy of ladyredlight

• 3 medium sweet potatoes, peeled & quartered
• 1/4c maple syrup
• 2 tablespoons margarine or butter
• 1/4 teaspoon salt
• 1/4 to 1/3 cup half&half, light cream or milk

1. In a medium saucepan cook potatoes, covered in a small amount of boiling water for 30 to 35 minutes or until very tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed.

2. Add maple syrup, butter, and salt. Gradually beat in cream or milk to make the potatoes light and fluffy.

Whipped Sweet Potato Bake

Recipe courtesy of alicianrj & monkey0405 & wrysmyguy

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

¼ cup (1/2 stick) butter or margarine, melted

1 tsp. ground cinnamon

½ tsp. salt

¼ tsp. ground nutmeg

3 cups Jet-Puffed Miniature Marshmallows

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

Spoon into lightly greased 1 ½ quart baking dish, top with marshmallows.

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

Makes 10 servings, ½ cup each.

Sweet Potato Pie Casserole

Recipe courtesy of Knittygrl

3/4 cups of Sugar

2 Beaten Eggs

2 tsp of vanilla

1/2 tsp salt

1/2 cup Milk

1/2 Stick melted Margarine or Butter

Topping:

1 Cup Brown Sugar

1/2 Cup melted butter

1 cup Flour

1 cup Chopped Nuts

Add Sugar, eggs, vanilla, salt, milk, and margarine or butter to the pot of mashed sweet potatoes and blend together. Put in a round casserole dish.

Mix Topping Ingredients and spread over the top.

Bake at 350 for 30-40 minutes. You could probably do everything the night before and then bake it the next day.

Sweet Potato Casserole

Recipe courtesy of lilmuggle05

• 4 cups mashed sweet potatoes
• 1cup white sugar
• 2 eggs beaten
• 1/2 cup milk
• 1/2 teaspoon salt (I actually never add salt to anything really)
• 1/3 cup butter melted
• 1 teaspoon vanilla extract
• 1 cup packed brown sugar
• 1/2 cup all purpose flour
• 1/3 cup melted butter
• 1 cup pecans chopped

In a mixing bowl combine the sweet potatoes, sugar, eggs, milk, salt, 1/3 cup butter, and vanilla. Mix together and pour into a greased 13x9 in baking dish.

Topping:

In a separate bowl combine the brown sugar, flour, 1/3 cup butter, and pecans. Mix together and crumble over the sweet potato mixture.

Bake uncovered at 350 for 35 to 45 minutes.

Sweet Potato Casserole

Recipe courtesy of Kari78            

• 2 1/2 pounds sweet potatoes (about 3 large), scrubbed
• 2 large eggs, lightly beaten with a fork
• 3 tablespoons unsalted butter, melted plus more for the preparing the pan
• 2 tablespoons packed dark brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Pinch of freshly grated nutmeg
• Freshly ground black pepper
• 1/4 cup coarsely chopped pecans 

Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.

Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.

Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.

Sweet Potato Casserole

Recipe courtesy of smallbutfiesty

INGREDIENTS

• 1 (40 ounce) can cut sweet potatoes, undrained
• 1 cup white sugar
• 2 eggs
• 1/3 cup butter
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1 cup packed brown sugar
• 1 cup chopped pecans
• 1/3 cup all-purpose flour
• 1/3 cup butter, melted

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
2. Place the sweet potatoes and their liquid in a medium saucepan, and bring to a boil. Cook 15 minutes, or until tender. Remove from heat, drain, and mash.
3. In a medium bowl, mix the mashed sweet potatoes, white sugar, eggs, 1/3 cup butter, milk, and vanilla extract. Spread evenly into the prepared baking dish.
4. In a separate bowl, mix the brown sugar, chopped pecans, flour, and 1/3 cup melted butter. Sprinkle over the sweet potato mixture.
5. Bake 35 minutes in the preheated oven, or until a knife inserted near the center comes out clean.

Sweet Potato Biscuits

Recipe courtesy of seashorebride

These tips will help you turn out great biscuits. Keeping the fats cold gives the biscuits flakiness. Handling the dough as little as possible ensures the biscuits will be tender. Some recipes call for gathering and re-rolling scraps, which can lead to tough biscuits; cutting rectangular biscuits is a clever way to avoid this, as rectangles leave no scraps. Cutting the biscuits with a straight-down motion produces an even shape, and baking them at high heat results in biscuits that rise high and brown handsomely.

1 sweet potato
1 1/4 cups buttermilk
2 1/2 cups unbleached all-purpose flour
1 cup cake flour
5 tsp. baking powder
4 tsp. sugar
3/4 tsp. salt
2/3 cup cold solid vegetable shortening, cut into
small pieces
4 Tbs. (1/2 stick) cold unsalted butter, cut into
small pieces
For the honey butter:12 Tbs. (1 1/2 sticks) unsalted butter, at room
temperature
1/3 cup honey

Preheat an oven to 400°F.

*** the sweet potato several times with a fork. Place it directly on the oven rack and bake until very tender, about 1 1/4 hours. Let cool completely.

Position a rack in the upper third of the oven and increase the temperature to 450°F.

Peel the sweet potato and force it through the medium disk of a food mill or a large-mesh sieve into a bowl. Add the buttermilk and whisk until smooth.

In a large bowl, sift together the all-purpose flour, cake flour, baking powder, sugar and salt. Add the shortening and butter and, using a pastry blender, cut them into the dry ingredients until the pieces of fat resemble corn kernels. Add the buttermilk mixture and stir until a soft, crumbly dough forms. Turn the dough out onto a well-floured surface and knead 8 to 10 times, until it just holds together.

Roll out and pat the dough into a rectangle 6 by 12 inches. Using a knife or cookie cutter, cut the dough into 12 rectangular biscuits. Transfer the biscuits to an ungreased insulated baking sheet or doubled regular baking sheet. Bake until the biscuits have risen and their edges and bottoms are lightly browned, 12 to 14 minutes.

Meanwhile, make the honey butter. In a small bowl, stir together the butter and honey until light and fluffy. Serve the biscuits hot, accompanied with the honey butter. Makes 12 biscuits.
Make-Ahead Tip: The sweet potato can be baked 1 day ahead and kept at room temperature. The dry and wet mixtures can be prepared several hours in advance, but do not combine them until you are ready to bake. The honey butter can be prepared several days ahead and refrigerated.

Sweet Potato Balls

Recipe courtesy of maree27

4 med. size sweet potatoes, cooked and mashed

1 tsp. vanilla

1 c. sugar

1 egg, beaten

1/4 c. milk

3 tbsp. all purpose flour

1 tsp. cinnamon

1/2 c. chopped pecans

1/2 c. raisins (yellow raisins, optional)

All purpose flour

1 c. coconut

1/2 c. melted butter

Combine first 8 ingredients, mix well. Dredge raisins in flour, then add to potato mixture, mixing well. Let cool. Shape into small balls; patties or log shape. Roll in coconut. Place on greased baking sheet and drizzle butter over.

Bake at 375 degrees until brown, about 20 minutes.

Streusel Sweet Potatoes

Recipe courtesy of Aveline

• 3 ½ - 5 lb. sweet potatoes
• ½ cup maple syrup + ¼ cup
• 1/3 cup orange juice
• 1 Tbs. butter

Topping:

• ¼ cup flour
• ½ tsp. cinnamon
• 1/3 cup chopped pecans
• 3 Tbs. light brown sugar
• 3 Tbs. butter

1. Cook potatoes in large pot of water for 20 minutes or until firm/tender. Be sure to peel well; little bumps turn into black spots when cooked

2. Drain, cool, peel and cut into ½” thick slices

3. Arrange on greased baking dish in concentric circles, overlapping slices slightly.

4. Mix ½ cup syrup w/ orange juice. Pour over potatoes & dot with butter.

5. Cover tightly with foil.

6. Bake 20-30 minutes or until hot – use 350 oven or whatever temperature you’re using for other dishes – this is a very forgiving recipe

7. Remove potatoes from oven. Uncover and sprinkle with topping. Bake uncovered 15 min more

8. Pour on remaining ¼ cup syrup

Topping:

Mix flour, brown sugar & cinnamon in medium bowl.

Cut in butter till mixture resembles coarse crumbs. Stir in pecans,

Refrigerate if making ahead.

• I usually cook and slice the potatoes 1-2 days ahead, putting them in a greased corning-type 9x13 dish and wrap with foil
• Then on the day of, I take out early in the day so they get to room temperature and continue with steps #4-7 about 45 minutes before serving. 

Streuseled Sweet Potato Casserole

Recipe courtesy of suz5425

Since this is a Thanksgiving meal, it yields 18 servings. Definitely make sure to cut the ingredients if it is for a smaller group.

Ingredients:

14 cups (1-inch) cubed peeled sweet potatoes (about 5 pounds)

½ cup half and half

½ cup maple syrup

1 teaspoon vanilla extract

¾ teaspoon salt

1 large egg, lightly beaten

Cooking Spray

½ cup all-purpose flour

½ cup packed brown sugar

¼ cup chilled butter, cut into small pieces

½ cup chopped pecans

Instructions:

1. Preheat oven to 375 degrees
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 13x9 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 degrees for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.

Southern "Sweet" Potatoes

Recipe courtesy of jerzerygirl4ever

• 4 sweet potatoes
• 1 cup sugar
• 1 stick of butter
• 1 tsp cinnamon
• 1 T flour
• 1/4 cp water
• 2 lemon slices (optional)

Peel sweet potatoes (with a paring knife is easier) Using a chef's knife cut into strips. (Cut in half then put flat side down and cut strips). Place in baking dish.

Cover with 1 cup sugar, 1 stick of butter cut into pats, 1 tsp cinnamon, 1 tbsp flour, 1/4 water, 2 lemon slices (I often make this without the lemon b/c I don't have one)

Cook at 400 for 1 hour. Baste often.

**If you need room in the oven these can be made early and then kept on top of the stove warm or in a warming drawer. **

Roasted Balsamic Sweet Potatoes

Recipe courtesy of Ginnydpe

Makes 6 servings.

Ingredients

1/4 cup balsamic vinegar
1 tablespoon (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
1 teaspoon coarse kosher salt
3 large red-skinned sweet potatoes (yams), peeled, cut into 1 1/4-inch pieces

Preparation:

Preheat oven to 400°F. In large skillet over medium heat, bring balsamic vinegar and brown sugar to boil, stirring until sugar dissolves. Reduce heat and simmer until vinegar thickens slightly, about 3 minutes. Add butter and salt and stir until butter melts. Add potato pieces to skillet; toss to coat. Season potatoes with freshly ground black pepper. Spread potatoes evenly on rimmed baking sheet. Bake until potatoes are tender and golden, stirring occasionally, about 40 minutes. Transfer potatoes to large platter or bowl and serve. 

Gourmet Sweet Potato Classic

Recipe courtesy of njmandy

INGREDIENTS

• 5 sweet potatoes
• 1/4 teaspoon salt
• 1/4 cup butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup white sugar
• 2 tablespoons heavy cream
• 1/4 cup butter, softened
• 3 tablespoons all-purpose flour
• 3/4 cup packed light brown sugar
• 1/2 cup chopped pecans

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.