Sweet Potato Recipes!

[mamax2]

o.k., I did search and found the old thread on sweet potato souffle and the variations on that. I also do the tried and true baked potato and french fries, but I'm looking for something a little different. I have two weeks worth of potatoes here (from our CSA) and in laws are coming for dinner Saturday. Looking for something not too complicated but good as side dish. Oh, and not sure what the main course will be yet either. Some sort of chicken, I imagine. Thanks!

[vwinkel]

I have a sweet potato casserole that we do everything thanksgiving - it has a crusted pecan topping. I can look up the recipe at home if your interested.

[SweetRed]

This one is always a crowd favorite and a little different.

Cut up sweet potatoes about the size and shape of steak fries.

Lightly oil metal cookie sheet or baking pan with olive oil. Place sweet potatoes on sheet. Season with a little salt and pepper.

Bake at 400-degrees for about 35-40 minutes.

Put sweet potatoes in a large bowl. Add a few splashes (or more) of apple cider vinegar. Throw in a handful of diced green onions.

It's DELISH! And the cider vinegar makes them nice and tangy.

[TriSigmaNC]

Do you want a pie recipe?
Mashing them is just great.
Chips are amazing.
Would you like a soup recipe?

[Ericka_Jarett]

Sweet Potato Casserole is our favorite.

* 3 cups mashed sweet potatoes
* 1 cup brown sugar
* 2 eggs, lightly beaten
* 1 teaspoon vanilla
* 1/2 cup milk
* 1/2 cup melted butter
* .
* Topping:
* 1/2 cup brown sugar
* 1/3 cup flour
* 1/3 cup melted butter
* 1 cup chopped pecans

PREPARATION:
Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.

[ee_chick]

I usually do some version of baked or mashed, but Cooking Light's ginger-lime sweet potatoes (http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=521706) is in my to-try pile. It's well reviewed on their boards. Also in the to-try pile: Ming Tsai's curry ginger sweet potato fries (http://www.ming.com/simplyming/showrecipes2003/recipe12132003CGPotatoFries.htm).

[MrsSki]

I've just made mini sweet potatoe pies with a graham cracker crust and a caramel, pecan, cranberry topping. I can share the recipe. It's in the most recent Better Homes and Garden magazine.

We've also made mashed sweet potatoes and chipotle peppers. It was INCREDIBLY spicey and almost inedible. Next time, we have to cut back on those chipotle peppers.

Typically I just cube them, steam and mash with a little heavy cream, brown sugar and butter and then pop them in the oven to re-warm and brown a little on the top.

[Missy2U]

I've made twice baked sweet potatoes - my ex-in-laws really really loved them. It's a Martha recipe - and I don't like sweet potatoes so I don't eat it but they sure liked it. :)

Serves 12

14 sweet potatoes (each about 8 ounces)
1/2 cup sour cream
6 tablespoons unsalted butter, softened, plus 6 tablespoons cold unsalted butter, cut into 3/4-inch-thick slices
1 3/4 cups packed light-brown sugar
4 teaspoons fresh lemon juice
1/2 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper
2/3 cup pecans, toasted, coarsely chopped
40 large marshmallows, halved crosswise

Preheat oven to 400°. Prick sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.

Cut a lengthwise slit in potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out flesh, leaving a 1/2-inch border on skins. Put flesh in a medium nonreactive bowl, then transfer half to a food processor. Process until smooth; return to bowl. Stir in sour cream, 6 tablespoons softened butter, 1 cup brown sugar, lemon juice, and nutmeg. Season with salt and pepper.

Reduce oven temperature to 350°. Transfer sweet potato mixture in batches to a pastry bag fitted with a very large round tip. Pipe mixture into 12 of the potato shells, dividing evenly; discard remaining 2 shells. Filled shells can be refrigerated in an airtight container up to 1 day. Just before serving, top with remaining 3/4 cup brown sugar, the sliced butter, and pecans; arrange marshmallows on top. Bake on a rimmed baking sheet until hot and marshmallows are golden brown, 7 to 10 minutes.

[mamax2]

These are sounding really good ladies!

I looked up the recipe mrsSki posted because it sounded like what I was looking for:

Mini Sweet Potato Pies
Source: Better Homes and Gardens
http://recipes.bhg.com


Prep: 30 minutes
Bake: 35 minutes
Broil: 1 minute
Ingredients
12 purchased graham cracker crumb tart shells (two 4-oz. pkg.)
1 egg white, lightly beaten
1 tsp. water
2 23-oz. cans sweet potatoes, drained
2/3 cup whipping cream
1/4 cup pure maple syrup
3 egg yolks
2 tsp. pumpkin pie spice
1 cup granulated sugar
4 egg whites
1 tsp. vanilla
1/8 tsp. salt

Directions
1. Preheat oven to 375 degrees F. Place tart shells in a 15x10x1-inch baking pan. In a small bowl combine egg white and water. Brush beaten egg white over crusts. Bake for5 minutes; set aside to cool.
2. For filling, in a large bowl combine sweet potatoes and whipping cream; mash and stir until smooth. Stir in maple syrup, egg yolks, and pumpkin pie spice. Spoon filling evenly in tart shells. Bake for 30 minutes. Cool on a wire rack for 2 hours.
3. Meanwhile, preheat broiler. For meringue, in top of double boiler combine sugar, 4 egg whites, vanilla, and salt. Beat with electric mixer on low speed for 30 seconds. Place over boiling water (upper pan must not touch water). Cook, beating constantly with electric mixer on high speed, for 8 to 10 minutes or until mixture is fluffy, holds soft peaks, and reaches 160?F on instant read thermometer. Remove from heat. Beat 30 seconds more, scraping sides and bottom of pan.
4. Mound meringue mixture on baked pies, forming peaks. Broil 5 to 6 inches from heat for 1 to 2 minutes or until tops are lightly browned. Cool on wire rack for 10 minutes before serving. Cover and refrigerate to store. Makes 12 servings.
To make a single 9-inch pie: Prepare as directed above except use a purchased 9-inch graham cracker crumb pie shell instead of tarts. Spoon filling into pie shell. Bake for 60 minutes or until filling is set (160 degrees F). Mound all the egg white mixture atop the cooled pie. Broil 5 to 6 inches from the heat for 1 to 2 minutes or until top is lightly browned. Let stand 10 minutes before serving.

Nutrition facts per serving:
Calories 334
Total Fat (g) 11
Saturated Fat (g) 4
Monounsaturated Fat (g) 2
Polyunsaturated Fat (g) 0
Cholesterol (mg) 69
Sodium (mg) 231
Carbohydrate (g) 53
Total Sugar (g) 30
Fiber (g) 2

I'm going to serve this as a desert instead of a side dish. I've done the mashed, baked, and casserole thing and I agree with all of you - they're all great! I was just looking for something a little 'out there' this time and I think this will do the trick! I'll report back after the weekend. :)

[skyblu]

My family's favorite way to eat sweet potatoes is baked. Just bake them as you would a potato, then split open, add a pat of butter, some salt, and a drizzle of (real) maple syrup. Simple and yummy!

[TriSigmaNC]

If you want a candied yam or sweet potato pudding recipe, let me know!

[mamax2]

The pies were really good! I ended up with some extra filling, so I just made up a few extra little ramekins w/filling - like crust-less pie. The meringue process was a bit of a pain. It was a little tedious standing over a boiling pot - and I have a gas cooktop - for 8-10 minutes with a mixer in my hand the whole time and meringe spraying everywhere since my bowl wasn't deep enough! But, it was worth it. I actually think freshly whipped cream or even the squirt can stuff in a pinch would have been just as tasty and saved a bunch of time and clean-up. I love that the recipe serves 12 and the individual pies make for nice presentation.

[MrsSki]

mamax I'm so glad you liked them!!! I couldn't find the pre-made little graham cracker crusts, so I bought the bigger tins but still small enough to be individual sized and made my own graham cracker crust.

I also didn't do the meringue. I opted for the toasted pecan, dried cranberry and caramel topping. Totally yummy!!! And I got 8 of the individual pies using the bigger tins.

I would definitely make this again.