Autumn Spiced Sweet Potatoes South Beach Food

SLOW-COOKER SPICED SWEET POTATOES WITH PECANS

Steps:

• Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F.
• Stir together the dark brown sugar, cinnamon and 1/2 teaspoon salt in a small bowl. Stir together the melted butter and vanilla extract in another small bowl.
• Toss the sweet potatoes with the cornstarch in a large mixing bowl. Put 1 layer of the sweet potatoes on the bottom of a 6-quart slow cooker. Drizzle with a third of the butter mixture then sprinkle with a third of the brown sugar mixture. Repeat to make 2 more layers. (If there are not enough sweet potatoes to make a complete third layer, that is okay.)
• Cover the slow cooker and cook on low until the sweet potatoes are tender but not mushy, about 4 hours.
• Meanwhile, spread the pecans out on a baking sheet and bake until very golden brown, 10 to 12 minutes. Let cool and finely chop.
• When the sweet potatoes are tender, gently stir in the orange juice. Transfer the potatoes to a shallow serving dish and allow to sit for 10 minutes (the sauce will thicken as it sits). Toss the potatoes in the sauce to coat, sprinkle with the chopped pecans and serve.
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SPICED MASHED SWEET POTATOES

Steps:

• Place sweet potatoes in a large Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, in a small saucepan, heat remaining ingredients until bubbles form around sides of pan; remove from heat., Drain potatoes; return to pan. Mash potatoes, gradually adding cream mixture.

OLD BAY-ROASTED SWEET POTATOES

Steps:

• Preheat oven to 450 degrees. On a rimmedbaking sheet, toss sweetpotatoes extra-virginolive oil and Old Bayseasoning. Bake until potatoesare deep golden brown on all sides,about 30 minutes, flipping halfwaythrough.

CIDER ROASTED SWEET POTATOES - SOUTH BEACH

Steps:

• Heat oven to 400. Toss together potato slices, oil, cinnamon, salt, and pepper in a large bowl.
• Transfer to a large baking dish and drizzle with cider. Roast until lightly browned and cooked through, about 30 minutes.

AUTUMN SPICED SWEET POTATOES (SOUTH BEACH)

Steps:

• Peel potatoes and chop into medium sized chunks.
• Cover with water in large pot and boil until pieces are easily pierced with a fork.
• While sweet potatoes cook, toast pecans on rimmed cookie sheet.
• Remove sweet potatoes from water, add buttermilk, butter, and spices, and mash together.
• With hand mixer or immersion blender, whip potatoes until smooth.
• Transfer potatoes to serving dish and top with chopped pecans.
• Serve immediately, or keep warm, uncovered, in a 200° F oven.

AUTUMN-SPICED SWEET POTATOES

Steps:

• Peel and chop potatoes into medium-sized chunks. Cover with water and boil until pieces are easily pierced with a fork. While cooking potatoes, toast pecans on rimmed cookie sheet.
• Remove potatoes from water, add buttermilk, margarine and spices. Mash together. With a hand mixer or blender, whip potatoes until smooth. Transfer into serving dish and top with chopped pecans. Serve immediately or keep warm uncovered in a 200 degree oven.