Light N Fluffy Sweet Potatoes Food

SWEET POTATO FLUFF

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.

LIGHT SWEET POTATO CASSEROLE

Steps:

• Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain., In a large bowl, beat the sweet potatoes, milk, egg substitute, brown sugar, salt and vanilla until smooth. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Sprinkle with cinnamon. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

FLUFFY BAKED SWEET POTATOES

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.

CREAMY AND LIGHT MASHED SWEET POTATOES

Steps:

• Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer. Cook until the potatoes are very tender, about 45 minutes. Drain the potatoes and let them stand to release any excess water, 10 to 15 minutes.
• Combine the sweet potatoes, cream, butter, sugar, lemon zest, nutmeg and salt in a large bowl. Mash until the mixture is light and smooth. Serve with a pat of butter.

FLUFFY SWEET POTATOES

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!

LIGHT SWEET POTATO PIE

Steps:

• Bake sweet potatoes at 350° for 1 hour or until very soft. Cool slightly. Cut potatoes in half; scoop out the pulp and discard shells. Place pulp in a food processor or blender; cover and process until smooth. , In a large bowl, combine the pulp, brown sugar, flour, orange zest, pumpkin pie spice, vanilla and salt. Stir in milk and egg substitute until well blended. Pour into pastry shell. , Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours. Garnish with whipped topping. Refrigerate leftovers.

STOVETOP CANDIED SWEET POTATOES

Steps:

• Boil cut-up sweet potatoes until tender, about 10 minutes.
• Melt butter and brown sugar together in a frying pan until bubbly. Add orange juice and stir until smooth. Add the sweet potatoes and cook slowly, turning occasionally until caramelized, about 20 minutes.

FLUFFY STUFFED SWEET POTATOES

Steps:

• Wash potatoes; place on a greased baking sheet.
• Bake at 450 degrees for 40 minutes or until tender; allow to cool.
• Slice skin away from top of each potato.
• Carefully scoop out pulp, leaving shells intact.
• Combine pulp, marshmallow cream, margarine, sugar, and salt in a bowl.
• Beat with electric mixer until light and fluffy.
• Spoon potato mixture into shells; top each with a quartered marshmallow.
• Bake at 350 degrees for 20 minutes or until well heated.