Any sweet potatoe recipes please :)?

How elaborate or simple to you want to get with the recipes?? Hey, just a baked sweet potato (I rub mine with oil and then wrap in aluminum foil) and bake then at 400F for about and hour and 15 minutes, depending on the size of the sweet potato.....Other than that, they can be used in a lot of recipes that regular white potatoes can be use in, mashed, casserole etc......





ChristopherAny sweet potatoe recipes please :)?
Smoosh some sweet potato in a bowl with some marshmallows.Any sweet potatoe recipes please :)?
Lentil Rice Burgers (with sweet potato)





Ingredients:


3/4 cup Lentils


1 Sweet potato


10 Fresh spinach leaves -- to 15


1 cup Fresh mushrooms


3/4 cup Bread crumbs


1 teaspoon Tarragon


1 teaspoon Garlic powder


1 teaspoon Parsley flakes


3/4 cup Long grain rice





Directions:


A very easy %26amp; tasty vegetarian burger taken from Vegetarian Times Mag Aug 93 issue with a few of my own additions.


Cook rice till cooked and slightly sticky (white rice, I use basmati will take approx 20 min ), %26amp; lentils til soft. Cool slightly.


Finely mince a medium sweet potato which has been peeled and cook until soft. Cool slightly.


Finely chop the mushrooms. Spinach leaves should be rinsed and finely shredded.


Mix all ingredients and spices together adding salt %26amp; pepper to taste. (Nutrition values will not reflect added salt content). Chill in the refrigerator 15-30 min. Form into patties and saute in pan or can be done on a vegetable grill on an outdoor grill. Make sure to grease or spray pan with Pam as these burgers will tend to stick.


http://www.recipeatlas.com/specialdietre…





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Haitian Sweet Potato Pudding Cake





2 tablespoons melted butter


2 teaspoons grated fresh ginger


2 cups finely grated fresh coconut


2 pounds white sweet potato,* peeled and finely grated on a box grater


1 ripe banana, peeled and mashed


1 packed cup light brown sugar


1/2 cup raisins


1/4 teaspoon salt


1 teaspoon vanilla extract


1/2 teaspoon freshly ground nutmeg


1/4 teaspoon freshly ground cloves


1 1/2 teaspoons ground cinnamon


1 tablespoon grated lime zest


1 cup whole milk


1 cup heavy cream


1 (14.5-ounce) can unsweetened coconut milk


Whipped cream, for serving





*Cook's Note: White sweet potatoes are traditional for this dish. You can often find them in ethnic markets in large urban cities, but if not, feel free to substitute the more common orange sweet potatoes that we have here in the U.S.


Preheat the oven to 350 degrees F.


Place a large Dutch oven over medium-high heat, and add the butter to the pan. When the butter melts, sweat the ginger, stirring continuously, for 30 seconds. Add the coconut, sweet potato, banana, brown sugar, raisins, salt, vanilla, nutmeg, cloves, cinnamon and lime zest to the pan, and stir to blend. Continue to stir the ingredients in the pan, until the moisture starts to release from the coconut and potatoes. Cook the sweet potato mixture, for 25 to 30 minutes, stirring often. Add the milk, cream and coconut milk to the pan, and cook for another 15 to 20 minutes. Remove from the stove and pour the batter into a greased 9 by 13-inch baking pan.


Place the baking dish in the preheated oven and bake for 1 hour, or until the pudding sets. Check to see if the pudding is done by inserting a toothpick into the center to see if it comes out clean. Serve the pudding warm with whipped cream, or a rum sauce.


http://www.foodnetwork.com/food/recipes/…





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Baked Sweet Potato Pizza





1/2 huge baked sweet potato peeled and sliced into rounds


1/2 cup tomato paste


1/2 cup chopped peppers


1/2 cup chopped onion


1/2 cup chopped mushrooms


1/2 cup grated carrot


1/2 cup chopped pineapple (optional)


1/4 cup grated skim milk mozarrella (optional)


1/4 cup chopped pickled banana peppers (optional)


1/4 cup fresh basil


1 (or 2) pizza bases





Spread tomato paste on pizza, then arrange all the other ingredients


artistically on top. Cook at 450 F till brown and bubbly. Eat without burning tongue





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Hi Ho Sweet Potato Puffs





Ingredients


81/2 C. melted butter


1 lb. 12 oz. can sweet potatoes


1 egg, separated


1/2 tsp. salt


1/4 tsp. cinnamon


6 large marshmallows


3/4 C. crushed crackers about 13





Methods/steps


Mash potatoes; beat in egg yolk, salt, cinnamon, melted butter. Scoop potatoes into 6 equal mounds. Poke a marshmallow unto the center of each mound and roll into a ball covering the marshmallow. Beat the egg white until foamy. Dip each potato ball in egg white. Roll in cracker crumbs and coat well. Bake at 350 degrees for 10 minutes or until done.


http://www.copykat.com/component/option,…





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Sweet Potato Rolls





2 packages of yeast (1/4-ounce packages)


1/4 cup sugar


1/2 cup water (110 to 115 degrees)


3 tablespoons melted butter


1 tablespoon salt


3 eggs, one of which is beaten together with 2 tablespoons heavy cream


3 to 3 1/2 cups flour


1/2 cup cooked mashed sweet potatoes





In a bowl combine yeast with 1 tablespoon of sugar and warm water, let proof for 5 minutes.


Add remaining sugar, butter, salt, and 2 of the eggs to the yeast mixture, stir to blend well. Stir in the flour, 1 cup at a time, and then stir in the sweet potato.


Turn out onto a floured surface and knead for 2 to 3 minutes adding only enough flour to prevent it for sticking to the board. When the dough is smooth and springy, shape it into a ball. Place in an oiled bowl, and coat the dough completely with oil. Cover bowl with plastic wrap and let sit in a warm place until it doubles in size, about 1 hour.


Punch down the dough and shape into 2 dozen golf ball sized balls. Place them on a buttered cookie sheet about 2 inches apart. Cover and let rise until doubled in size.


Preheat oven to 375 degrees F.


Brush the rolls with the beaten egg and cream mixture.


Bake for 20 minutes.


http://www.foodnetwork.com/food/recipes/…





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Sweet Potato Bread





2 envelopes (1/4-ounce each) active dry yeast


1/2 cup warm water (about 110 degrees F)


1/4 cup sugar


Pinch of salt


Pinch of freshly ground black pepper


3 tablespoons butter, melted


2 eggs, beaten


1 small sweet potato, baked, peeled, and mashed


3 1/4 cup flour plus 1 tablespoon


1/4 cup raisins


2 tablespoons butter





Preheat the oven to 350 degrees F. Lightly grease a mixing bowl and baking sheet. In a mixing bowl, whisk the yeast and water together, until the yeast dissolves. Add in the sugar, salt, pepper, and butter. Mix well and let rest for 15 minutes. Stir in the eggs and sweet potatoes. Mix the flour and raisins together. Fold in the flour, 1/2 cup at a time, working with your hands until all the flour is incorporated. Form the dough into a small ball and sprinkle the dough with the remaining tablespoon of flour. Place the dough in a lightly oiled bowl, turning the dough once to cover with the oil. Cover the bowl with a clean cloth and let rise until doubled in size, about 1 1/2 hours. Punch the dough down and roll into an oval loaf about 8 inches by 3 inches. Place the loaf in the center of the prepared baking sheet. Cover and let rise until double in size, about 45 minutes. Bake the bread for about 40 minutes, or until golden. Remove the bread from the oven and transfer to a wire baking sheet and let cool. Slice the bread and serve with butter.


http://www.foodnetwork.com/food/recipes/…





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Tony Roma's Maple Sweet Potatoes (COPYCAT!)





1 to 2 servings


1¼ hours 15 min prep





1 large garnet yam


1 tablespoon butter


1/4 yellow onion, chopped (about 1/2 cup)


3 tablespoons finely chopped pecans


3 tablespoons maple syrup


1/4 teaspoon cinnamon





1. Bake yam for 40-45 minutes at 400.


2. (This will leave the yam baked nearly all the way through, but firm enough to slice when cool).


3. Remove yam from oven and allow to cool enough so that you can handle it.


4. When cool, remove skin and slice into 1-inch bite-size pieces.


5. Melt 1 TBSP of butter in large skillet.


6. Add chopped onion and pecans.


7. Saute for a couple of minutes until onions pieces begin to turn brown.


Add yam slices, maple syrup, and cinnamon and saute for 3-5 minutes, stirring often, or until yam pieces are hot and tender.


http://www.recipezaar.com/40133





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Sweet Potatoes fries (with walnut oil)





4 medium sweet potatoes


1 teaspoon walnut oil, 1 to 2 I used canola oil


2 teaspoons onion powder


2 teaspoons garlic powder


1/2 teaspoon pepper


1/2 teaspoon chili powder or hot Hungarian paprika





Preheat oven to 450 degrees.


Scrub potatoes well and cut in 1/8 inch slices.


Coat a non-stick baking sheet with walnut oil and arrange potato slices on it.


(I needed to use a second cookie sheet).


Combine the seasonings.


Sprinkle potatoes with half of the seasonings.


Bake 10 minutes.


Using a large spatula, turn, sprinkle with remaining seasonings and bake 10 minutes more until crisp.


Serve immediately
Kings Arms Tavern Sweet Potatoes





3-pounds sweet potatoes


¾-cup light brown sugar, packed divided


3-tablespoons butter


5 teaspoons cinnamon


½-teaspoon nutmeg


¼-teaspoon salt


1-cup milk





Preheat oven to 400º


Grease 1½ quart casserole





Cook sweet potatoes in boiling salted water until done; drain peel and mash them.





Stir in all the remaining ingredients except 2 tablespoons of sugar.





Turn the mixture in to prepared casserole and sprinkle with remaining sugar and dot with some butter.





Bake at 400º for 30 minutes.


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Baked Sweet Potato Fries


Prep: 15 minutes


Bake: 20 minutes





Ingredients


Nonstick cooking spray


1 pound medium sweet potatoes


1 tablespoon margarine or butter, melted


1/4 teaspoon seasoned salt


Dash ground nutmeg





Directions


Lightly coat a 15x10x1-inch baking pan with cooking spray. Scrub potatoes; cut lengthwise into quarters. Cut each quarter into two wedges. Arrange potatoes in a single layer in pan. Combine margarine or butter, salt, and nutmeg. Brush onto potatoes. Bake in a 425 degree F oven for 20 to 30 minutes or until brown and tender. Makes 4 servings.


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Baked Sweet Potato and Chile Wedges


Prep: 20 minutes


Roast: 25 minutes





Ingredients


3 1/2 lb. sweet potatoes (5 to 6 large)


2 Tbsp. olive oil


1 tsp. sea salt or 3/4 tsp. salt


1/4 tsp. ground black pepper


1/2 cup orange juice


3-1/2 tsp. chili powder


1 Tbsp. honey


1 8-oz. carton dairy sour cream


1/3 cup snipped fresh cilantro





Directions


1. Preheat oven to 450°F. Cut each unpeeled potato into 1-inch-thick wedges. Place in a large self-sealing plastic bag; toss with oil, sea salt, and pepper. Arrange in two 13x9x2-inch disposable foil pans.





2. Meanwhile, in small bowl combine orange juice, 3 teaspoons of the chili powder, and honey; set aside.





3. Bake potatoes, uncovered, 25 to 30 minutes or until tender, brushing three times with orange juice mixture, and shaking pan occasionally.





4. Meanwhile, in a small bowl combine sour cream, remaining 1/2 teaspoon chili powder, and 1/3 cup cilantro. Transfer potatoes to a serving dish; serve with sour cream mixture. Serve immediately or at room temperature. Makes 8 to 10 servings.
I served this one at Thanksgiving and everyone loved it:





Sweet-potato brulee





2 lb sweet potatoes (2 or 3 large)


7 large egg yolks


3 tablespoons packed light brown sugar


1 teaspoon fresh lemon juice


1/2 teaspoon freshly grated nutmeg


1/2 teaspoon salt


3 cups whole milk


5 to 7 tablespoons raw sugar





Put oven rack in middle position and preheat oven to 400°F.


Pierce potatoes all over with a fork. Bake in a foil-lined shallow baking pan until tender, about 1 hour. Remove from oven and reduce oven temperature to 300°F.





When sweet potatoes are cool enough to handle, peel them. Cut warm potatoes into 2-inch pieces and purée in a food processor until smooth.





Whisk together yolks, brown sugar, lemon juice, nutmeg, and salt in a large bowl until sugar is dissolved. Whisk in sweet-potato purée until combined, then gently stir in milk until combined. Pour mixture into baking dish and bake until custard is just set, about 1 hour. Cool in dish on a rack 1 hour (custard will continue to set as it cools).





Just before serving, gently sprinkle enough turbinado sugar over custard to cover evenly (top of custard may be very soft), then move blowtorch flame evenly back and forth just above sugar until sugar is caramelized, about 3 minutes. Let stand until topping is hardened, 3 to 5 minutes.
For a low calorie recipe:


First pre-heat oven to 400 degrees, after light goes off lower to 375 degrees.


On middle rack:





four medium sized sweet potatoes, cubed


Butter flavored Pam


cinnamon sprinkles





Using a medium size Corning ware casserole baking dish, add 1/4 cup of water.


Add the potatoes in layers and spraying them with the butter flavored Pam.


Then lightly sprinkle the cinnamon over the potatoes.





Continue doing this until all potatoes are added.





Cover with foil poking a few holes in the foil.





Bake at 375 degrees for approximately 45 minutes or until tender.





Enjoy
Savory Sweet Potatoes





3 cups cooked sweet potato (8-10 fresh or 2 [29-oz] cans; not BRUCE brand-ick!)


½ stick real butter


3 strips bacon


1 small onion, chopped


1½ cups grated sharp cheddar cheese, divided


Salt and black pepper to taste








Preheat oven to 350ºF. In 9';x13'; casserole dish, coarsely mash potatoes and butter with fork. (works best when potatoes are hot.) Fry bacon and drain well, then chop it. In bacon drippings, cook onion until clear. Add bacon pieces, onion, 1 cup cheese, salt, and pepper to potatoes, stirring with fork to combine all. Spread out evenly in pan.





Top with ½ cup cheddar cheese. Bake for 20 minutes.


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Butter Pecan Sweet Potatoes





8 med. sweet potatoes (5 lbs.)


2 Tbsp. olive oil


Kosher salt


2 Tbsp. cold butter, cut into small pieces


2 Tbsp. light brown sugar


1/3 cup pecans


1/8 tsp. cayenne pepper





Preheat oven to 400ºF. Peel potatoes. Halve lengthwise, slice crosswise into ½” thick slices. On a baking sheet, toss potatoes w/ olive oil and salt. Transfer half the potatoes to a 2nd baking sheet. Bake until tender about 25-35 min., tossing occasionally. Toss potatoes with butter, brown sugar, pecans, and cayenne pepper, dividing evenly between both baking sheets. Bake again until sugar is caramelized and hard, about 10 minutes. Gently toss and serve. Serves 8.





--Everyday FOOD


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Sweet Potato Pie





1½ cups sugar


3 eggs


1½ cups mashed, sweet potatoes


1 tsp. vanilla extract


1 stick butter, melted


½ cup milk


1 deep dish pie shell, unbaked





Preheat oven to 350ºF. Beat together sugar and eggs. Add potatoes, vanilla, and melted butter. Mix, then add milk. Pour into unbaked pie shell and bake for 1 hour.
My mother made this as a side dish on Thanksgiving...it was always a huge hit:





Pecan Yams/Sweet Potatoes





6 yams or sweet potatoes


1/2 cup brown sugar


1/3 cup chopped pecans


1 cup orange juice


1 Tblsp grated orange rind


1/3 cup sherry (or bourbon or rum)


2 Tblsp butter





Cook yams/sp, cut in half, in boiling water until tender (about 20 minutes), then peel and cut in half lengthwise.





Lay in a casserole dish, one layer thick, sprinkle with sugar, pecans, pour over the OJ, rind and sherry; dot with butter, cover and bake at 350 for about 45 minutes until most of the juice has cooked into them.
a sweet potato bake is always good
Bake a sweet potatoe, split and top with chili and sour cream %26amp; chives...
Hello flower19602003,


There are a couple of really good recipes at the source listed below. Enjoy.
i peel and roast mine in wedges, with salt, cumin, and a sprinkle of lemon juice and olive oil. Delicious!