Neelys Glazed Sweet Potatoes Food

GLAZED SWEET POTATOES

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.

NEELY'S GLAZED SWEET POTATOES

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.

CANE SYRUP GLAZED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the potatoes in 13 by 9 by 2-inch glass baking dish. Combine the cane syrup, butter, and salt in a small saucepan over medium heat. Bring to a boil, then remove the pan from the heat. Stir in the orange zest and liqueur. Pour the sugar mixture over the potatoes, and toss the potatoes to coat. Cover the dish tightly with foil. Bake for 50 minutes, and then remove the dish from the oven, remove the foil, and bake until the potatoes are tender and the syrup has thickened slightly, basting occasionally, about 20 minutes.
• Combine the butter, brown sugar, flour, cinnamon, salt, and pecans in the bowl of a food processor fitted with a metal blade, and pulse the mixture until it resembles coarse pebbles. Transfer the mixture to a bowl, then add the marshmallows and toss to combine.
• Raise the oven temperature to 425 degrees F. Remove the baking dish from the oven and cover the potatoes with the marshmallow streusel. Return to the oven, and bake until the topping is bubbly and browned, about 10 minutes.

GLAZED SWEET POTATOES

Steps:

• Drain sweet potatoes.
• Cut into smaller chunks and place them in a 4-5 quart slow cooker.
• Add butter, brown sugar, orange juice, salt, cinnamon and stir well.
• Cover and cook on low for 4-5 hours.

TWICE BAKED SWEET POTATOES (THE NEELY'S)

Steps:

• Preheat oven to 375 degrees F.
• Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
• Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.
• Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.