GLAZED SWEET POTATOES
For a crowd-pleasing side dish, try Patrick and Gina Neely's Glazed Sweet Potatoes for Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon butter.
- Cut each of the yams into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve. Mix in syrup and cook until smooth. Pour the glaze over the yams and sprinkle with nutmeg.
- Cover the baking dish with foil and bake for about 45 minutes or until the yams are tender when pierced with a fork but they still hold their shape.
GLAZED SWEET POTATOES
Fresh sweet potatoes Mom grew disappeared fast at our family table when she served them with this easy, flavorful glaze. She still makes them this way, and now her sweet potato recipe has become a favorite with the grandchildren as well! -Rosemary Pryor, Pasadena, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 5 servings.
Number Of Ingredients 5
Steps:
- If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 25-40 minutes or until tender. Drain; cool slightly and peel. Cut into chunks., Preheat oven to 350°. Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes. , Bake, uncovered, 30-40 minutes or until heated through.
Nutrition Facts : Calories 352 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 96mg sodium, Carbohydrate 66g carbohydrate (39g sugars, Fiber 6g fiber), Protein 3g protein.
CARMALIZED CANE SYRUP SWEET POTATOES
I found this Emeril recipe in a Good Housekeeping magazine supplement and thought it sounded very good. I am posting here for safe keeping. According to a note above the recipe, if you are not able to find Steen's brand of syrup, you could substitute a mixture of molasses and dark corn syrup.
Provided by Elaine
Categories Low Protein
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Peel and slice sweet potatoes crosswise into 1/2 inch thick rounds.
- In a medium bowl, combine sweet potatoes with oil and 1/2 tsp salt, toss to coat well.
- Arrange sweet potatoes in a single layer, if possible in a 18"x12" jelly roll pan.
- Roast 30 minutes or until they begin to carmelize.
- Meanwhile, in a small bowl, combine chopped pecans, brown sugar, cane syrup and butter.
- Transfer potatoes to a 2-3 quart casserole dish.
- Pour pecan mixture over potatoes and with a spatula, toss gently, to coat well.
- Bake 30 minutes or until potatoes are tender, stirring once.
- Serve hot.
Nutrition Facts : Calories 535.5, Fat 25.5, SaturatedFat 6.4, Cholesterol 20.4, Sodium 394, Carbohydrate 75.2, Fiber 8.6, Sugar 36.8, Protein 5.3
CITRUS-GLAZED SWEET POTATOES
These candied sweet potatoes work as a side dish for any dinner or holiday celebration by balancing citrusy sweet and savory flavors - and they also produce top-notch leftovers. Right out of the oven or the fridge, they are sure to add a pleasantly tart note to any meal. The braising liquid thickens as the tubers cook, resulting in a tangy glaze that coats every bite. Its acidity also helps the sweet potatoes stay intact with a slight bite even as they soften. The thinly sliced orange zest becomes tender and develops a marmalade-like taste. The shiny strips make for a beautiful garnish, along with the syrupy pan sauce.
Provided by Yewande Komolafe
Time 2h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees (see Tip). Use a vegetable peeler to peel strips of zest off 2 oranges. Cut the strips into thin matchsticks using a sharp knife and transfer to a large bowl. Juice all the oranges, the lemon and limes into the bowl for 1 1/4 cups juice. Whisk in the brown sugar, salt, ginger, cinnamon, nutmeg and black pepper until the sugar dissolves.
- Generously peel the sweet potatoes, removing the skin and the tougher layer of flesh just beneath. If your sweet potatoes are larger than 2 inches in diameter, halve or quarter lengthwise. Cut into 1-inch-thick rounds or pieces, add to the citrus mixture and toss to coat.
- Transfer the sweet potatoes and juice mixture to a 9-by-13-inch shallow glass or ceramic baking dish. Dot the top with the butter. Bake, stirring every 20 to 30 minutes to cook and coat evenly, until the sweet potatoes are tender and glazed, 1 1/2 to 2 hours. A paring knife should slide through the potatoes easily and the glaze should be the consistency of syrup.
- Let cool for about 10 minutes before serving. The dish can be made ahead and cooled, then wrapped tightly and refrigerated for up to 2 days. Reheat in a 350-degree oven, covered with foil, or in a microwave, covered with a microwave-safe cover or plastic wrap.
SWEET POTATOES & PEARS WITH BOURBON GLAZE
This Christmas I was looking for a sweet potato recipe that did not have the melted marshmellow topping. We found this on gumbopages and have to thank "The Oregonian Food Section" for such a wonderful recipe. The bourbon cooks off and leaves a very rich flavor to complement the pears and sweet potatoes. YUMMY! NOTE: Cane syrup can be difficult to find; I made my own using 1-1/4 cup sugar and 1/4 cup water. Boil until syrupy.
Provided by Chef Jen and Kai
Categories Yam/Sweet Potato
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Butter a 13x9x2" glass baking dish.
- Stir butter, cane syrup, pear nectar, vanilla, Bourbon and orange juice in a small saucepan over medium-low heat until the butter melts. Increase heat and boil until the mixture is slightly reduced, about 5 minutes.
- Remove from heat, then whisk in the cinnamon, nutmeg and salt.
- Arrange 1/3 of the sweet potato slices in baking dish. Top with half of the pear slices, then 1/3 of the sweet potato slices. Arrange the remaining slices of sweet potato and pear on top, alternating sweet potato and pear slices, overlapping slightly. Sprinkle lightly with salt, then pour the cane syrup mixture over. Cover dish tightly with aluminum foil.
- Bake until the sweet potatoes are nearly tender, about an hour. Uncover and bake until sweet potatoes are completely tender, check with a toothpick or knife point to make sure the sweet potatoes are completely tender.
- Recipe can be made 1 day ahead. Cool, cover with foil and refrigerate. Reheat covered in a 350°F oven for about 30 minutes; spoon the syrup over the sweet potatoes and pears and serve hot.
Nutrition Facts : Calories 330.9, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 295.4, Carbohydrate 52.8, Fiber 5.5, Sugar 33.4, Protein 1.6
GLAZED SWEET POTATOES
The sweet potato casserole you make for the holidays is kind of a production, right? This one's a quick weeknight side dish-ready in less than 20 minutes.
Provided by My Food and Family
Categories Recipes
Time 17m
Yield Makes 6 servings.
Number Of Ingredients 4
Steps:
- Place syrup and butter in large skillet. Bring to boil on medium heat. Reduce heat to low; simmer 2 min.
- Add sweet potatoes. Cook 10 min., stirring occasionally to evenly coat potatoes with glaze.
- Sprinkle with pecans.
Nutrition Facts : Calories 270, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 2 g
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