Recipes

[Zhills]

Browned Butter Sweet Potato Casserole

Ingredients

5 lbs sweet potatoes

• 1/2 cup salted butter, diced into 1-inch pieces
• 1/2 cup granulated sugar
• 1/4 cup packed light-brown sugar
• 1/4 tsp salt
• 3 large eggs
• 1/3 cup milk

Topping

• 2 1/4 cups crushed corn flakes (begin with about 5 cups and crush to about 2 1/4 cups)
• 1/2 cup chopped pecans (I used pre-chopped pecan chips to save time)
• 1/4 cup packed light-brown sugar
• 1/4 cup salted butter, diced into 1-inch pieces
• 3 cups miniature marshmallows

Directions

• Preheat oven to 400 degrees. Pierce each sweet potato several times with a fork and transfer to a rimmed cookie sheet. Bake about 1 hour, or until very tender when pierced with a fork. Meanwhile brown 1/2 cup butter in a medium saucepan over medium heat, swirling pan occasionally (for stages of browning butter see notes below).
• Remove potatoes from oven and reduce oven temperature to 350. Cut each in half and scoop out flesh into a large mixing bowl. Mash potatoes with a potato masher. Pour in 1/2 cup browned butter, using a rubber spatula to scrape excess butter from pan, add granulated sugar, 1/4 cup light-brown sugar and salt then using an electric hand mixer set on low speed, blend together until well combine. Add in eggs and mix until well blended, then pour in milk and mix until well blended. Pour mixture into a buttered 13 x 9 baking dish and spread into an even layer.
• Brown remaining 1/4 cup butter in a saucepan. Pour crushed cornflakes into a mixing bowl, along with chopped pecans and 1/4 cup light-brown sugar and mix to combine. Pour browned butter over mixture and toss to evenly coat. Spread mixture into diagonal rows over mashed sweet potato mixture leaving about a 1 1/2-inch gap between rows. Bake in preheated oven (350 degrees) for 30 minutes, then remove from oven and spread marshmallows between rows of corn flake topping. Return to oven and bake until marshmallows are lightly golden about 8 - 12 minutes (I didn't brown mine much because I like the contrast of color between the white of the marshmallow and golden brown of the corn flake topping). Serve warm. Store in refrigerator in an airtight container.
• 
  Stages of browning butter: butter will first melt, it will become lemony yellow and after a minute or two it will begin to splatter a bit, then it will foam and begin to smell nutty, then little brown specks will begin to appear in the center of the golden foamy bubbles - this is when you remove it from heat. I wait just a few seconds for a generous amount of specs maybe a 2-inch circle before removing from heat. Color wise it should go from a yellow, to golden tan, to an orange-y toasty golden brown. I personally like to push it to the limit before removing from heat to get a really nice browned flavor, be sure you don't take it off too early while also not waiting too long.

I haven't tried this one yet, but it sounds yummy to me.

[goodstuff]

I have several good sweet potato casserole recipes, but they are very rich, very sweet, very fattening -- and require time and effort to prepare. Lately I have gotten into the habit of simply baking whole sweet potatoes and then putting them on the table with do-it-yourself serving containers of butter, brown sugar, cinnamon, and toasted pecans. Each diner splits open his own hot potato and adds fixings to his individual tastes. Easy and delicious!

Honestly, the farther along in life I travel, the more I appreciate and adopt easier approaches to everything. Some of the fuss and trouble just doesn't pay off, you know?

[Zhills]

Southern Fried Sweet Potatoes

Ingredients

• 3 good sized sweet potatoes shopping list
• 3 tbs. butter shopping list
• Salt

How to make it

• Peel and slice the potatoes from end to end about 1/3 inch thick.
• Wash the potatoes.
• Melt the butter in a large skillet.
• Put the potatoes in the hot butter and fry, stirring occasionally.
• They will be done when tender and browned, about 15 minutes.
• Top with your favorite salt while hot.

[DiAnne]

TEXAS YAMS

4 medium sized yams
1 cup sugar
dash salt
1 t cinnamon or nutmeg
3/4 stick butter
1/2 lemon, sliced very thin
1 T flour
1/4 c water

Peel and cut potatoes as for thick french fries. Place in 8 x 12 baking dish. Cover potatoes with sugar and salt. Sprinkle cinnamon or nutmeg (or both) over sugar. Cover with pieces of butter. Twist slices of lemon over this and place peel in with potatoes. Sift flour evenly over top. Add water. Bake in 400 degree oven one hour or until done and sugar and butter have made a thick syrup about the consistency of molasses. Baste potatoes frequently with syrup.

I find this takes longer than an hour. I make it the day before and reheat it.

[chickenbutt]

On 10/31/2014 Zhills said:

Southern Fried Sweet Potatoes

Ingredients

• 3 good sized sweet potatoes shopping list
• 3 tbs. butter shopping list
• Salt

How to make it

• Peel and slice the potatoes from end to end about 1/3 inch thick.
• Wash the potatoes.
• Melt the butter in a large skillet.
• Put the potatoes in the hot butter and fry, stirring occasionally.
• They will be done when tender and browned, about 15 minutes.
• Top with your favorite salt while hot.

There ya go! This sounds great. I've never tried frying sweet potatoes. I bet it's really good.

I just never got the notion of adding all that sweet gunk to sweet potatoes. They are so wonderful as a savory item, IMO.

[tkins]

Thanks for posting this request. I love sweet potatoes and know you will get lots of good recipes to copy.

Sweet Potato Casserole is a holiday must and long standing tradition, we always include one recipe from each of our grandma's as a special tribute. We were invited to have Thanksgiving with family 3 hours away and I was asked to bring this casserole. I couldn't make it when I got there (no room in the kitchen or oven), won't stay hot on the ride over and reheating it in the microwave doesn't work too well, because the topping loses its crunch. The solution I ended up with, was not only quick, easy and delicious, but transported and reheated with no problem and everyone loved it (no leftovers).

I mashed cooked sweet potatoes, whipped in butter, then added brown sugar and sea salt to your taste preference.

I toasted some crushed walnuts and pecans. I made a double batch of crumb topping.

Combine: 1/4 Cup Brown Sugar packed, 1/4 Cup Sugar, 1 Cup Flour, pinch or two of salt and 1 stick of butter cut into small cubes. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs.

I put each component in separate containers, warmed the mashed sweet potatoes in the microwave when we got there, put out the containers with the toasted nuts and crumb topping and let everyone fix them like they wanted. I ended up with over 12 cups of mashed sweet potatoes and there were roughly 16 people. I still like the casserole, but this is an easy, make ahead alternative, that I make all year long.

tkins

[perci]

Thanks to all who have so generously taken the time to post their favorite recipes. Now I just have to decide on only one! Happy Thanksgiving to all!

[curlywhitedog]

Not a dish, per se, but the best ever sweet potato recipe I've ever made. Wash potatoes good, cut off both ends and cut in half lengthwise. Cut each half into potato sticks, whatever size you'd like (think or thin). Place in a large bowl and generously drizzle olive oil over them...salt and pepper to taste and toss. I personally like a lot of pepper but it's up to you how much to use.

Rub a bit more olive oil on the bottom of a flat bottom sheet pan (like a cookie sheet) and put into the oven at 350*. Start testing at about 20 minutes and bake until they're as soft as you like them. You can flip them half way through if you want to but it's really not necessary.

Best sweet potato fries ever. Maybe not so popular for Thanksgiving but great for any other meal.

Maria

[rrpell]

<h2> </h2> <h2> Sweet Potato and Carrot Puree</h2>

This recipe comes from The Silver Palate Cookbook and has been a favorite of mine for many holiday seasons. I make it the day before and reheat the day of the dinner. I think it will go perfectly with your Thanksgiving dinner as it has the texture of the mashed potatoes you are replacing. It is rich and velvety and tastes great! I would make two batches for 12 people.

<h2>Ingredients</h2>

• 4 large sweet potatoes
• 1 lb carrots
• 2 1/2 c water
• 1 T sugar
• 12 T sweet butter (1 1/2 sticks) softened
• 1/2 c crème fraiche (or sour cream)
• 1/2 t freshly grated nutmeg

<h2>directions</h2>

• 1

  Scrub potatoes and cut a deep slit in each top. Set on center rack of preheated 375 degree oven and bake for 1 hour, or until potatoes are tender when pierced with fork.

• 2

  Peel and trim carrots and cut into 1-inch lengths. Put carrots in saucepan and add water, sugar, 2 T of butter, and salt and pepper to taste. Set over medium heat, bring to boil, and cook uncovered until water has evaporated and carrots begin to sizzle in butter, about 30 minutes. (Carrots should be tender. If not, add a little additional water and cook until carrots are done and all liquid has evaporated.)

• 3

  Scrape out flesh of sweet potatoes and combine with carrots in bowl of food processor. Add remaining butter and crème fraiche and process until very smooth.

• 4

  Add nutmeg and season to taste with salt and pepper, then process to blend.

• 5

  To reheat, transfer to ovenproof serving dish and cover with foil. Heat in preheated 350 degree oven for about 25 minutes. Garnish with parsley if desired.

[forrestwolf]

My dad loves these, and they are not too sweet, and do not be afraid of the spices....all you taste is flavor, not heat........

Spicy Sweet Potatoes

Ingredients

3 large sweet potatoes, peeled and cut into 1-inch cubes (about 6 cups)

2 tablespoons olive oil

2 tablespoons brown sugar

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

Directions

In a large resealable plastic bag, combine sweet potatoes and oil.

Add remaining ingredients; toss to coat.

Transfer to a greased 11-in. x 7-in. baking dish. Bake, uncovered, at

400° for 40-45 minutes or until potatoes are tender, stirring

every 15 minutes.