Not Sweet Sweet Potatoes Food

NOT SO SWEET SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375°F.
• Bake potatoes whole, in their skins on a foil lined jelly roll pan until they are soft when pierced with a fork (about 1-1 1/4 hours, depending on the actual size of your potatoes).
• Remove from oven and let cool until you can handle them, then peel off the skins.
• Mash the potatoes along with butter, cider, salt and pepper, until smooth enough to your liking.
• Grease an oval baking dish (about 2-2 1/2 quart size) and spoon the mashed potatoes into the dish.
• Sprinkle with the shredded cheese and bake at 375°F for about 30 minutes, uncovered, or until heated through and the cheese is melted.
• Sprinkle parsley over the top and serve.
• MAKE AHEAD TIP: You can make the mashed potatoes in advance and freeze them up to 1 month.
• When ready to serve them, thaw completely, place into the baking dish as described above, top with cheese, and bake at 350°F for about 40 minutes, then sprinkle with parsley before serving.

NOT TOO SWEET SWEET POTATOES

Steps:

• Heat oven to 350°F.
• Peel sweet potatoes and chop into one inch cubes.
• Melt butter and honey together in the microwave or on the stovetop.
• Stir spices, salt and lemon juice into butter mixture.
• Place sweet potatoes in a casserole dish.
• Pour butter mixture over sweet potatoes and stir to coat well.
• Bake for about 1 hour, until sweet potatoes are soft. Stirring occasionally.
• Once sweet potatoes are done, sprinkle almonds over the top before serving.

NOT SWEET, SWEET POTATOES

Steps:

• cook sweet potatoes in boiling water 10 minutes or until tender.
• drain sweet potatoes, set aside.
• heat italian dressing in pan, med-high.
• add onion cook & stir 5 minutes.
• Add sweet potatoes, mash lightly.
• add brown sugar, sour cream.
• stir until heated through.

I CAN'T BELIEVE IT'S NOT SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Fill a large, microwave-safe dish with 1/2 inch of water. Place squash into the dish and cover. Microwave for about 8 minutes and then drain (the squash should be tender enough to mash, but not overcooked).
• With a potato masher, food processor, or fork, mash the squash thoroughly, but do not puree (the squash should be pulpy). Add soy milk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. Mix the ingredients thoroughly, but do not over-stir.
• Transfer to an 8-inch by 10-inch baking pan sprayed with nonstick spray. Bake in the oven until mostly firm, 45 to 50 minutes.
• Top with mini marshmallows. Return to the oven until the marshmallows begin to brown, about 5 minutes. Allow to cool before serving!

STEVE'S (NOT MASHED) SWEET POTATOES

Steps:

• Peel and slice sweet potatoes into sticks about 1 inch thick (like fat french fries).
• Place in a large pot and add water until barely covered.
• Add orange, sugar, and seasonings to taste.
• Cook until crisp-tender: bring to a boil, reduce heat, boil gently for 5 to 8 minutes. (Nothing mushy here. There should still be some resistence in the bite.).
• Serve in syrup (cooking liquid). It's so pretty with the orange slices floating in it.

NOT-TOO-SWEET SWEET POTATO SOUP

Steps:

• Stir chicken broth, chickpeas, sweet potatoes, butternut squash, onion, ginger, garlic, nutmeg, and cayenne pepper together in a large pot. Bring to boil and cook over medium-high heat for 20 minutes. Reduce heat to medium low and cook until squash and potatoes are soft and soup flavors have blended, about 3 hours.
• Blend soup using an immersion blender, or in batches in a food processor, until smooth.

"NOT TOO SWEET" SWEET POTATOES

Steps:

• Roast Yams/Sweet potatoes @ 375 for 45 minute.
• Peel Bananas and quarter.
• Roast Bananas in greased pan @ 375 10 minute.
• Scoop out Yams from skins.
• add Bananas to Yams/Sweet Potatoes.
• add remaining ingredients (not zest).
• whip Yam/Potato mixture until creamy.
• Grate Zest of lime over top of mixture.

SWEET SWEET POTATOES

Steps:

• Set oven to 425°F.
• Butter a medium-size baking dish.
• In a saucepan cook sweet potatoes in boiling water for about 8-10 minutes, or until just firm-tender; drain well and transfer to baking dish.
• Mix together brown sugar, cinnamon and salt in a small bowl or cup.
• Sprinkle the potatoes with the brown sugar mixture and toss gently to coat.
• Drizzle with orange juice.
• Dot with butter all over.
• Bake uncovered for 15 minutes.
• Remove from oven and sprinkle with marshmallows.
• Return to oven and bake for another 2 minutes longer, or until marshmallow are puffed and golden coloured.
• Delicious!