Recipes

[mustang66lady]

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@ROMARY wrote:

What a coincidence!  I just printed out three sweet potato recipes on the ALL RECIPES. COM  website.   1.  Sweet Potato Cookies  ...... 2.  Sweet Potato Cookies II  .... 3. Sweet Potato Rolls.   All three recipes look easy and have very quick baking time.   Enjoy!

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@ROMARY

I have not made the sweet potato rolls but I do make the sweet potato crescents from Taste of Home every year.  I just made them today and froze the rolls.  Will take them out Thanksgiving morning, 5 hours before needing them so they can defrost and rise.  If you make the sweet potato rolls from Allrecipes, please share your review of them!

[NJgirl 1205]

Thank you all SO much for all the great ideas!

[sweetee2]

I try and get sweet potatoes the same size, just peal, slice 1/2 inch thick. Melt 1 cube butter in large frying pan, brown sugar, and a little pancake syrup, add sweet potatoes, cook on low until syrup has thicken and sweet potatoes are tender.t>

[JeanLouiseFinch]

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@momtochloe wrote:

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@Katcat1 wrote:

Great recipes.  At Thanksgiving I like to boil the sweet potatoes in water until done, cool and peel.  Then I cut starting at the tip and cut so they are about 1/2 in. thick and end up in rounds.  Place the round slices in a low casserole dish and place brown sugar on them and add some butter (dot with butter on ea. slice) and bake 30 min. at 350.  Simple but delicious.  You can't go wrong with any of the receipes offered.  I am writing some down myself for future use.    Most importantly, Happy Thanksgiving.

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@Katcat1 what a lovely post!  I love making them this way too.  So simple yet delicious.

I also at times swap out The Spice House's Chicago Old Town Spiced Sugar to sprinkle on top.  It has a bit of cardamom in the mix and it is one of my favorite spices (please know when I first ordered it I flipped out about the cardamom as I had never used it before but it really adds a nice flavor to this mix).

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@Katcat1  I do them somewhat similar to yours.  I don't let them boil all the way until done because they still cook a little when removed from the water.  I want a fork to go through, but still have some slight resistance.  After they're cooled, I peel (more like pull the skins off) with a knife and cut them into thick slices (3/4").  My mom would cut them in long planks, but I like rounds better.  Then, rather than going into a casserole and in the over, I melt butter in a skillet, add the rounds, and sprinkle the brown sugar over them.  Being careful not to let them burn, I let each side get browned and glazed.

@momtochloe - There is a traditional Swedish Christmas bread that I often make, the recipe calls for ground cardamom.  It has a very unique scent and flavor, but something I really like.  I might have to add just a little sprinkle to my potatoes this year.

[momtochloe]

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@JeanLouiseFinch wrote:

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@momtochloe wrote:

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@Katcat1 wrote:

Great recipes.  At Thanksgiving I like to boil the sweet potatoes in water until done, cool and peel.  Then I cut starting at the tip and cut so they are about 1/2 in. thick and end up in rounds.  Place the round slices in a low casserole dish and place brown sugar on them and add some butter (dot with butter on ea. slice) and bake 30 min. at 350.  Simple but delicious.  You can't go wrong with any of the receipes offered.  I am writing some down myself for future use.    Most importantly, Happy Thanksgiving.

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@Katcat1 what a lovely post!  I love making them this way too.  So simple yet delicious.

I also at times swap out The Spice House's Chicago Old Town Spiced Sugar to sprinkle on top.  It has a bit of cardamom in the mix and it is one of my favorite spices (please know when I first ordered it I flipped out about the cardamom as I had never used it before but it really adds a nice flavor to this mix).

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@Katcat1  I do them somewhat similar to yours.  I don't let them boil all the way until done because they still cook a little when removed from the water.  I want a fork to go through, but still have some slight resistance.  After they're cooled, I peel (more like pull the skins off) with a knife and cut them into thick slices (3/4").  My mom would cut them in long planks, but I like rounds better.  Then, rather than going into a casserole and in the over, I melt butter in a skillet, add the rounds, and sprinkle the brown sugar over them.  Being careful not to let them burn, I let each side get browned and glazed.

@momtochloe - There is a traditional Swedish Christmas bread that I often make, the recipe calls for ground cardamom.  It has a very unique scent and flavor, but something I really like.  I might have to add just a little sprinkle to my potatoes this year.

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@JeanLouiseFinch again, my face had to be priceless when I unpacked my goodies from The Spice House and saw that cardamom was in what I thought was cinnamon sugar (and yes someone needs to read better before clicking) but boy what a great mistake that was.  I think I will purchase a small amount of it and try it out on other things as it added such a delicious level to that spice mix!

[pitdakota]

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@momtochloe wrote:

Here are a couple I copied this year that I intend to make this season:

SWEET POTATO CASSEROLE

INGREDIENTS:

• 3 pounds sweet potatoes
• 1/4 cup unsalted butter, at room temperature
• 1/4 cup sugar
• 1/4 cup milk
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt, or more, to taste

FOR THE TOPPING

• 1 1/4 cup cornflakes cereal, crushed
• 1/3 cup pecans, chopped
• 1 tablespoon brown sugar, packed
• 1 tablespoon unsalted butter, melted
• 1 cup miniature marshmallows

DIRECTIONS:

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Place potatoes onto prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool before peeling.
3. Reduce oven temperature to 350 degrees F. Lightly oil a 9-inch pie plate or coat with nonstick spray.
4. To make the topping, combine cornflakes, pecans and brown sugar. Stir in butter until well combined; set aside.
5. In the bowl of an electric mixer fitted with the paddle attachment, beat sweet potatoes, butter, sugar, milk, eggs, vanilla and salt on medium-high until well combined, about 1-2 minutes.
6. Add sweet potato mixture to prepared baking dish. Sprinkle with cornflakes mixture around the outside of the dish, leaving room in the center.
7. Place into oven and bake until the topping is golden, about 20 minutes. Add marshmallows to the middle and bake until lightly golden on top, an additional 5 minutes.
8. Serve immediately.

http://damndelicious.net/2013/11/20/sweet-potato-casserole/

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@momtochloe, I promise I am not stalking you    but this is the sweet potato casserole recipe I have used from Southern Living for the past several years.  I don't know who all will be eating it, but here I have some that don't like the marshmallows on sweet potatoes, while the others want the corn flake/pecan topping.  The original Southern Living recipe calls for a 9x13 dish and alternating the marshmallow, corn flake topping in diagonal strips.  That way people can either choose which one they want or in my case...take both.  LOL!

I will try to post the picture of it, fingers crossed it works:

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[ECBG]

I do this sweet potato recipe for New Years Day with an herb rubbed pork loin roast (health), collords(dollars in the coming year), black eyed peas (coins in the coming year), and kahlua candied yams.

Our sons used to eat this out of the refrigerator cold for breakfast!  Of course the alcohol cooks out.

Kahlua Candied Yams

4 large sweet potatoes (I try to buy round, not long and thin)

1 1/2 cup full flavor butter

1  1/2 cup dark brown sugar

1 cup kahlua

(You can also add drained pineapple tidbits or pecan halves)

(I don't because I may serve a fruit salad)

Boil sweet potatoes only until a fork barely goes in (crisp tender)

Meanwhile, melt butter in large sauce pan.

Add dark brown sugar and kahlua.

Bring just to a simmer.

Sit aside and cut 1/2 inch rounds of peeled sweet potato into the sauce.

  (don't burn yourself.  I have an oven mitt I use for dealing with hot potatoes that can be cloroxed)

Cut sweet potato into frying pan.

Baste with sauce.

Simmer 20 minutes.

Good luck if you made enough.  

If I do 8 potatoes, I increase the sauce items by 1/2.

Reheats very well!

[momtochloe]

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@pitdakota wrote:

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@momtochloe wrote:

Here are a couple I copied this year that I intend to make this season:

SWEET POTATO CASSEROLE

INGREDIENTS:

• 3 pounds sweet potatoes
• 1/4 cup unsalted butter, at room temperature
• 1/4 cup sugar
• 1/4 cup milk
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt, or more, to taste

FOR THE TOPPING

• 1 1/4 cup cornflakes cereal, crushed
• 1/3 cup pecans, chopped
• 1 tablespoon brown sugar, packed
• 1 tablespoon unsalted butter, melted
• 1 cup miniature marshmallows

DIRECTIONS:

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Place potatoes onto prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool before peeling.
3. Reduce oven temperature to 350 degrees F. Lightly oil a 9-inch pie plate or coat with nonstick spray.
4. To make the topping, combine cornflakes, pecans and brown sugar. Stir in butter until well combined; set aside.
5. In the bowl of an electric mixer fitted with the paddle attachment, beat sweet potatoes, butter, sugar, milk, eggs, vanilla and salt on medium-high until well combined, about 1-2 minutes.
6. Add sweet potato mixture to prepared baking dish. Sprinkle with cornflakes mixture around the outside of the dish, leaving room in the center.
7. Place into oven and bake until the topping is golden, about 20 minutes. Add marshmallows to the middle and bake until lightly golden on top, an additional 5 minutes.
8. Serve immediately.

http://damndelicious.net/2013/11/20/sweet-potato-casserole/

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@momtochloe, I promise I am not stalking you    but this is the sweet potato casserole recipe I have used from Southern Living for the past several years.  I don't know who all will be eating it, but here I have some that don't like the marshmallows on sweet potatoes, while the others want the corn flake/pecan topping.  The original Southern Living recipe calls for a 9x13 dish and alternating the marshmallow, corn flake topping in diagonal strips.  That way people can either choose which one they want or in my case...take both.  LOL!

I will try to post the picture of it, fingers crossed it works:

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Oh my goodness @pitdakota I know you can hear me laughing all the way by you . . . stalk away my friend as I am always glad to see you!  

I have never heard of corn flakes on a sweet potato casserole before and now I have two options.  I find this very intriguing.  Tomorrow morning I am making my final list and going shopping as I need to stop snooping and start shopping . . . thank you again for the idea my friend!

[pitdakota]

@mtc, it is delicious!  At least we think so.  I think my family would revolt if I didn't make this for Thanksgiving.  BTW, in our area they have boxes of corn flake crumbs in the aisle where shake n' bake, corn meal, flour, etc. is displayed.  I use the corn flake crumbs.  That way you don't have to take the time or effort to crush the corn flake cereal.  Of course, I use the crumbs quite often to also do baked chicken, etc.  So it is worth it for me to buy the corn flake crumbs.  Something to consider.

@ECBG, that recipe looks great!  I am going to have to write that one down. 

[ECBG]

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@NJgirl 1205 wrote:

Thank you all SO much for all the great ideas!

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@NJgirl 1205I just put Kahlua Candied Yams in under Sweet Potato Recipes!