Emerils Candied Sweet Potatoes Kicked Up Food

RHODA'S CANDIED SWEET POTATOES - KICKED UP! RECIPE - (4.3/5)

Steps:

• Preheat the oven to 375°F. In a large heavy pot, combine the potatoes, sugar, water, orange juice, vanilla beans, orange zest, cinnamon, and salt. Bring to a simmer over high heat. Lower the heat, cover and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Strain the potatoes out of the sauce and place in a casserole dish. Return the sauce to the pan. Add the bourbon to the sauce and continue to cook until syrup is thickened, about another 15 minutes**. **I have found that I need to reduce the sauce for closer to 30 minutes, on medium-high heat. Pour the syrup over the potatoes and place in the oven. Bake until the potatoes are browned, about 10 to 15 minutes. Remove from the heat and add the butter, stirring gently to incorporate. Serve immediately.

SPICED NUTS

Steps:

• Heat the nuts in a dry skillet and cook, stirring frequently, until they begin to toast, about 4 minutes. Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute. Add the spices, the sugar, 1 tablespoon water, and the salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.
• Remove the nuts from the heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.

FRIED SWEET POTATOES

Steps:

• Heat the vegetable oil in a very large, deep pot or heat an electric fryer to 360 degrees F.
• Fry the sweet potatoes, in batches, until golden brown, about 8 minutes. Drain on paper towels.
• Sprinkle with salt and Essence, to taste, and serve hot.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

KICKED UP BAKED SWEET POTATOES

Steps:

• Wash sweet potatoes and prick with a fork.
• Microwave potatoes for about 5-7 minutes or until soft OR bake in a 350 degree oven for about 1 hour or until soft.
• Mix spices together and set aside.
• Make a slit in the potato just as you would for a regular baked potato.
• Insert 1 tsp butter into each and sprinkle with the spice mix.
• Fluff meat of sweet potato to mix in butter and spices.
• Feel free to adjust the amount of spices and butter to your liking.

CANDIED SWEET POTATOES

Steps:

• In a steamer set over boiling water steam the potatoes, covered, for 10 to 15 minutes, or until they are just tender, and let them cool, uncovered. Arrange the potato slices in one layer, overlapping them slightly, in a buttered 2-quart shallow baking dish. In a small saucepan combine the brown sugar, the water, the butter, and the salt, bring the mixture to a boil, stirring, and cook it over moderate heat for 5 minutes. Drizzle the syrup evenly over the potatoes, and bake the potatoes in the middle of a preheated 350°F. oven, basting them with the syrup mixture every 15 minutes, for 1 1/2 hours, or until the syrup is thickened and the sweet potatoes have deepened in color. The candied sweet potatoes may be made 1 day in advance, kept covered and chilled, and reheated.

EMERIL'S CANDIED SWEET POTATOES - KICKED UP!

Steps:

• Preheat the oven to 375 degrees F.
• In a large heavy pot, combine the potatoes, sugar, water, orange juice, vanilla beans, orange zest, cinnamon, and salt. Bring to a simmer over high heat.
• Lower the heat, cover and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Strain the potatoes out of the sauce and place in a casserole dish. Return the sauce to the pan.
• Add the bourbon to the sauce and cook (stirring often) on medium-high heat until syrup is thickened, about another 15-30 minutes.
• Pour the syrup over the potatoes and place in the oven. Bake until the potatoes are browned, about 10-15 minutes. Remove from the heat and add the butter, stirring gently to incorporate.
• Serve immediately.

CANDIED SWEET POTATOES

Steps:

• Preheat oven to 375°F.
• Cut each potato half lengthwise into fourths. Steam potatoes on a steamer rack set over boiling water, covered, until just tender, 10 to 15 minutes, then cool, uncovered. Transfer to a buttered 3-quart shallow baking dish.
• Simmer brown sugar, butter, water, and salt, stirring occasionally, until sugar is dissolved and syrup is thickened, about 5 minutes. Stir in bourbon to taste. Drizzle syrup over potatoes and bake in middle of oven, basting occasionally, until syrup is thickened, about 1 1/4 hours.