Southern Loaded Sweet Potatoes Food

SOUTHERN LOADED SWEET POTATOES

Steps:

• Place roast in a 3-qt. slow cooker. In a small bowl, mix 1/3 cup mustard, brown sugar, garlic powder, cayenne and 1/4 teaspoon salt; brush over pork. Add broth; cook, covered, on low until meat is tender, 6-8 hours., Meanwhile, preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 45-50 minutes., Place coleslaw mix in a large bowl. In a small bowl, whisk yogurt, mayonnaise, vinegar, celery seed, garlic salt and remaining mustard and salt; pour over coleslaw mix and toss to coat., Remove roast; cool slightly. Shred pork with 2 forks; return to slow cooker., With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork. Using a slotted spoon, place pork mixture and coleslaw over each potato.

CANDIED SWEET POTATOES - SOUTHERN TRADITIONAL

Steps:

• Melt butter in a large skillet over medium-low heat.
• While butter is melting, in a small bowl combine sugar, cinnamon, nutmeg and salt.
• Add sliced potatoes to melted butter and turn to coat.
• Sprinkle sugar mixture over potatoes, stir to coat.
• Cover skillet, reduce heat to low.
• Stirring occasionally, Cook for 50-60 minutes (depending on how thick you sliced your potatoes), or until potatoes are tender.

SOUTHERN CANDIED SWEET POTATOES

Steps:

• Peel the sweet potatoes and cut them into slices.
• Melt the butter in a heavy skillet and add the sliced sweet potatoes.
• Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.

EASY SOUTHERN CANDIED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees.
• Add the sweet potatoes to a 9x13 baking dish.
• Cover the pan in foil and bake for an additional 15-20 minutes. Mine usually takes the full 20 minutes. Test the sweet potatoes by piercing them with a fork. You want for the potatoes to be soft.
• Allow the sweet potatoes to sit for 15 minutes before stirring. This will thicken up the sweet potatoes.

SOUTHERN SWEET POTATOES

Steps:

• Rinse the potato slices in ample water and drain.
• Place in a 2 qt covered saucepan and add the water, sugar, and butter.
• Cover and simmer until very tender, about 30 minutes.
• Do not stir during the cooking process.

SOUTHERN STUFFED SWEET POTATOES

Steps:

• Preheat the oven to 425°F.
• Put some olive oil on the sweet potato skin and rub to spread it evenly.
• Prick the sweet potato with a fork in several places.
• Bake for about 45-60mins or until they are tender.
• Meanwhile heat the olive oil in a skillet over medium-high heat.
• Sauté the onion and bell pepper until softened for about 5-7 minutes.
• Add the garlic and sauté for more few minutes.
• Then set the sautéed mixture aside.
• Once the sweet potatoes are cool enough to handle, cut them in half lengthwise.
• Scoop out the flesh with a spoon, leaving a ¼-inch thick shell.
• Put the sweet potato pulp in a large bowl and mash to a soft consistency.
• Add the sautéed mixture, black beans, hot sauce, mayo and salt to the bowl and mix well.
• Fill the sweet potato shells with the stuffing.
• Top with green onions and pecans before serving.

MARSHMALLOW STUFFED SWEET POTATOES RECIPE

Steps:

• Preheat oven to 400°F. Wrap sweet potatoes with foil and place on a baking sheet. Bake for 1 hour, or until soft when squeezed.
• Remove sweet potatoes from oven, but leave oven on. Take sweet potatoes out of foil and return to baking sheet. Slice the center of the potato and press on the sides to create an opening.
• Stuff each potato with sliced butter, brown sugar, cinnamon, pecans and marshmallows (in that exact order).
• Return to oven for 5 minutes, or until marshmallows are lightly browned. Serve immediately!

PERFECT LOADED SWEET POTATOES WITH MARSHMALLOWS

Steps:

• Preheat oven to 400.
• Wash sweet potatoes. Place on a foil-lined baking sheet. Bake at 400 for 30 minutes. Reduce heat to 350 and bake an additional 60 minutes.
• Cut a slit down the center of each potato. Using an oven mitt, press in on both ends of the potato at the same time, pushing towards the center to puff up the potato. Fill each one with butter, brown sugar, and cinnamon. Top with a handful of marshmallows.
• Return potatoes to oven until marshmallows are browned and puffed up, about five minutes. Serve warm and enjoy!

BAKED SWEET POTATOES RECIPE

Steps:

• Pre-heat your oven to 350 degrees.
• Scrub and wash potatoes well.
• Pat dry with paper towels or just set aside to air dry a few minutes.
• Use a fork to punch a few holes in each potato. Be careful, they're kinda tough.
• Line a cookie sheet or baking pan with aluminum foil.
• Place the potatoes on the baking sheet and then place in your oven, pre-heated to 350 degrees.
• Bake for about 45 minutes to One Hour, depending on how soft you want them.
• Remove from oven and peel as many as you intend to use.
• Top with a little cinnamon, some pats of butter and brown sugar as desired.
• Serve warm and Enjoy.

LOADED SWEET POTATOES

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Place the sweet potatoes on one of the prepared baking sheets. Bake until the sweet potatoes are soft to a light squeeze (with a mitt or towel), 45 minutes to an hour.
• Meanwhile, toast the pepitas in a dry skillet, stirring occasionally, until fragrant, 2 to 3 minutes. Remove from the heat and set aside.
• Add the brown sugar and spices to a medium skillet over medium-high heat and cook until the skillet is hot. Add 1 tablespoon water to the skillet and stir until the sugar is melted. Stir in the pepitas until they are completely coated, then spread the mixture on the other lined baking sheet. Let cool completely.
• Let the sweet potatoes cool slightly. Slice them in half, then lightly mash the flesh in the skin with a fork. Transfer the sweet potatoes to a serving tray. Dollop each with about 1/4 cup sour cream, then sprinkle each with the pepitas and mint. Serve immediately.