SWEET POTATO FLUFF
Very good as a side dish or as a dessert. Originally submitted to ThanksgivingRecipe.com.
Provided by Helen
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the mashed sweet potatoes, white sugar, eggs, 1/2 cup of the butter or margarine, vanilla and flaked coconut. Place in heat proof 2 quart sized casserole dish.
- With a fork mix the brown sugar, flour, pecans and the remaining 1/3 cup of butter or margarine. Sprinkle over the top of the potato mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts : Calories 489.8 calories, Carbohydrate 62.6 g, Cholesterol 77.9 mg, Fat 26.4 g, Fiber 3.9 g, Protein 4.3 g, SaturatedFat 12.7 g, Sodium 171.9 mg, Sugar 48.5 g
FLUFFY BAKED SWEET POTATOES
The easiest way to enjoy a sweet potato: Bake it. Butter, coarse salt, and cracked pepper flavor this potato, but the flesh takes well to many toppings, including sage butter and goat cheese or pecans, cinnamon, and brown sugar.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees. Place potatoes directly on middle rack, lining lower rack with foil. Bake until tender, 45 to 50 minutes. Slit potatoes lengthwise, and open. Fluff with a fork, and add topping.
- Classic Topping: Divide 1/2 cup sour cream or creme fraiche among potatoes. Crumble 4 slices cooked bacon and sprinkle 2 tablespoons chopped chives over tops. Season with coarse salt and freshly ground pepper.
- Savory Topping: Melt 1/4 cup unsalted butter over medium heat, swirling pan, until just beginning to brown. Swirl in 1 tablespoon chopped fresh sage. Divide sage butter and 2 ounces crumbled goat cheese among potatoes. Season with coarse salt and cayenne pepper.
- Sweet Topping: Combine 1/2 cup toasted, chopped pecans, 1/4 cup unsalted butter, 1/4 cup packed brown sugar, and 1 teaspoon cinnamon. Divide among potatoes. Season with coarse salt.
FLUFFY MASHED SWEET POTATOES AND CARROTS
Incredibly vibrant mashed sweet potatoes and carrots whipped with turmeric, ginger, fresh garlic, and dairy-free butter. The ultimate salty-sweet side!
Provided by Minimalist Baker
Categories Side Dish
Time 30m
Number Of Ingredients 11
Steps:
- Rinse, peel, and chop potatoes and carrots into large bite-sized pieces (see photo) and add to a large pot or Dutch oven. Cover with water by about 1 inch to ensure they're submerged.
- Bring water to a boil over high heat. Once boiling, slightly reduce heat to medium-high and continue cooking at a slightly less rapid boil for about 10-15 minutes, or until the potatoes and carrots are very tender (they should easily fall off a knife when pierced).
- Drain carrots and potatoes and add back to the pot (or to a food processor or blender for a whipped purée effect). Add butter of choice, minced garlic, ginger, turmeric, and sea salt to taste. Mash (or purée) until smooth. We found a food processor to give the creamiest texture, but mashing works fine, too (it just leaves a bit more texture).
- Add more butter (or a bit of water) as needed to get creamy and smooth. Taste and adjust flavor as needed, adding more butter for creaminess, spices to taste, or sea salt to taste.
- Serve hot. Garnish with additional butter of choice, fresh parsley, and salt and pepper (all optional). Store cooled leftovers in the refrigerator up to 4-5 days.
Nutrition Facts : ServingSize 1 half-cup servings, Calories 65 kcal, Carbohydrate 9.9 g, Protein 0.9 g, Fat 2.6 g, SaturatedFat 2 g, Sodium 128 mg, Fiber 1.9 g, Sugar 2.8 g, UnsaturatedFat 0.04 g
FLUFFY SWEET POTATO MUFFINS
Plan to prepare the sweet potatoes at least an hour-and up to 3 days ahead-before you start making the muffins so it has time to cool. See the Notes for options for the sweet potato. These are very lightly sweet. Add 1/4 cup brown sugar if desired to make them sweeter.
Provided by Amy Palanjian
Categories Snack
Time 28m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F and grease a standard size 12 cup nonstick muffin tin well. (I use classic Pam spray.)
- Add the sweet potato, milk, butter, maple syrup, egg, and vanilla to a medium bowl. Stir together, going slowly and gently, until fully combined together.
- Stir in the flours, baking soda, cinnamon, and salt.
- To add chocolate chips, sprinkle a few on top of each muffin before baking. To add lemon zest (without chocolate), stir 1 tablespoon fresh lemon zest into the batter.
- Divide among the prepared muffin tin, using about 1/4 cup batter in each, and bake for 16-20 minutes or until a cake tester inserted into the center of a muffin comes out cleanly. (In my oven it was right at 18 minutes. To make as mini muffins, bake for about 12-14 minutes.) Let cool for a minute in the pan, then transfer to a wire rack to cool.
- Serve slightly warm or at room temperature.
Nutrition Facts : ServingSize 1 muffin, Calories 145 kcal, Sugar 6 g, Sodium 252 mg, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 21 g, Fiber 2 g, Protein 3 g, Cholesterol 26 mg, UnsaturatedFat 2 g
EASY SWEET POTATO MEDALLIONS
Fluffy and creamy on the inside, crispy on the outside.
Provided by Ben
Categories Side Dish
Time 1h
Number Of Ingredients 3
Steps:
- Preheat oven to 425ºF.
- Peel the sweet potatoes
- Slice the sweet potatoes into 1 inch slices. Cut off any pointed ends so that the slices will sit flat.
- Cover the slices of sweet potato with olive oil and salt and pepper. Rub the oil, salt, and pepper over all surfaces of the sweet potato slices.
- Bake for 15 minutes at 425ºF on a baking sheet lined with aluminum foil. Flip the slices over, bake for another 15 minutes. Flip the slices one final time, bake for 15 minutes and remove from the oven.
Nutrition Facts : Calories 105 kcal, Carbohydrate 15 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 42 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 4 g, ServingSize 1 serving
WHIPPED SWEET POTATOES
Steps:
- Slice sweet potatoes into chunks. Place them in a large pot with cold water and let it come to a boil. Once the water is boiling, reduce the heat to medium-high. Cook for 20-30 more minutes, or until the sweet potatoes are fork-tender.
- Drain the water and return the potatoes back the pot. Add the butter, heavy cream, salt, pepper, vanilla, and nutmeg. Whip the mixture with a food processor, hand mixer, stand mixer, immersion blender, masher, or a fork.
- Serve and enjoy!
Nutrition Facts : Calories 128 cal
STUFFED BAKED SWEET POTATOES
This is very similar to how regular white baked potatoes are made, only the insides are seasoned with milk, butter and sweet brown sugar. Fluffy, creamy and oh, so good!
Provided by DuChick
Categories Yam/Sweet Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400*.
- Pierce sweet potatoes with fork and place on baking sheet.
- Bake 50 minutes or until tender.
- Reduce oven temperature to 350*.
- Cut lengthwise slice off top of each potato.
- Scoop out centers, leaving 1/8 inch thick shell.
- In medium bowl, mash potato pulp.
- Add milk, butter and brown sugar; beat til fluffy.
- Spoon mixture back into shells.
- Place shells in large shallow baking pan.
- Bake at 350* for 10 minutes or until heated through.
SMASHED SWEET POTATOES
Steps:
- Preheat the oven to 375 degrees F.
- Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish.
- Bake the potatoes for 20 to 30 minutes, until heated through.
LIGHT N FLUFFY SWEET POTATOES
Five years ago my father gave me my grandmothers recipe box. It's an old tin coffee can. I remember it sitting up on a shelf just out of my reach, while I was growing up. My heart thrilled as I read recipes in her hand writing, and then I came across this one. It's light and fluffy sweet potatoes, without being too sweet. She...
Provided by Tari Harlan
Categories Side Casseroles
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375 degrees F. Lightly grease a 2 quart souffle dish. Sprinkle dish with 1 tablespoon white sugar, shaking dish to evenly coat bottom and sides.
- 2. In a large bowl mix the sweet potatoes, adding the butter, brown sugar, heavy cream, eggs, cloves, nutmeg, cinnamon, vanilla, and salt. Stir until mixture is smooth. Pour into prepared souffle dish.
- 3. Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F and continue bakeing the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature.
MICROWAVED BAKED SWEET POTATOES
Fast sweet potatoes in the microwave.
Provided by Chris Denzer
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Wash sweet potatoes and prick several times all over with a fork.
- Place in a microwave on top of a paper towel and cover with another paper towel. Cook on high for 5 minutes (may need more depending on strength of microwave and thickness of potato).
- Turn the potatoes over and cook for another 5 minutes. Remove potatoes and test for softness. If not soft, cook for 1 to 2 minutes more. Wrap potatoes in aluminum foil and allow to cool, 1 to 2 minutes.
- Slice them open and add butter, honey, cinnamon, and salt. Mash the soft flesh with a fork.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 57.1 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 8.7 g, Protein 3.9 g, SaturatedFat 7.3 g, Sodium 1289.9 mg, Sugar 18.2 g
FLUFFY SWEET POTATOES
This recipe was featured in an email from the www.sparkrecipes.com website. It got a lot a great reviews! Submitted by CYRUSFAMILY - "A delicious addition to any meal or by itself."
Provided by senseicheryl
Categories Yam/Sweet Potato
Time 30m
Yield 8 sides of potatoes, 8 serving(s)
Number Of Ingredients 9
Steps:
- In stock pot, place carrots, sweet potatoes and chicken bouillon cubes and cover with water.
- Bring to a boil and simmer until vegetables are very tender about 20-25 minutes.
- Drain leaving 1/3 cup of the cooking liquid.
- Transfer to a blender or use hand mixer.
- Add margarine, brown sugar, juice, pumpkin pie spice, salt and pepper.
- Whip until mixture is light and fluffy.
- Serve or freeze in bags or casserole dish.
- You can freeze for up to 6 months.
- To cook after freezing thaw, preheat oven to 350*F, cover and bake for 35 to 40 minutes.
- After baking, I turn it into a dessert and add granola for a little crunch on top!
Nutrition Facts : Calories 264.3, Fat 8.8, SaturatedFat 1.6, Cholesterol 0.1, Sodium 403.1, Carbohydrate 44.3, Fiber 6, Sugar 15.3, Protein 3.2
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