SUE'S SWEET POTATOES
My sister-in-law makes this every Thanksgiving. It's so delicious! Always a hit with the entire family. Beware, it's quite sweet. Nice company dish with turkey or pork.
Provided by Whisper
Categories Yam/Sweet Potato
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Bake sweet potatoes at 450 degrees F for 1 hour.
- Scoop potato from skins and mash.
- Combine potatoes, sugar, eggs, vanilla, milk and butter.
- Place in large casserole.
- Topping:.
- Combine brown sugar, flour, butter and pecans.
- Place on top of potatoes in casserole.
- Cover casserole.
- (This can be made a day ahead up to this point.).
- Bake, covered, at 275 degrees F for 40 minutes.
- Uncover and bake for additional 10 minutes.
Nutrition Facts : Calories 315.8, Fat 18.6, SaturatedFat 7.1, Cholesterol 68.4, Sodium 115.4, Carbohydrate 35.5, Fiber 2.6, Sugar 23.1, Protein 3.9
SUSAN'S SWEET POTATO CASSEROLE
My mother-in-law's amazing sweet potato casserole recipe has everyone demanding them every year. We made a few slight modifications to make it a little less sweet so my husband could have marshmallows on top.
Provided by sgtledbetter
Categories Main Dish Recipes Casserole Recipes
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Beat mashed sweet potato, white sugar, eggs, milk, 3 tablespoons melted butter, vanilla extract, and salt together in a large bowl until smooth; spread ito a 9-inch square baking dish.
- Bake in preheated oven until firmly set, about 45 minutes.
- Mix chopped pecans, brown sugar, flour, and 1/4 cup melted butter together in a bowl until dry ingredients are evenly moistened; spread evenly over the sweet potato mixture and top with marshmallows.
- Return dish to oven and bake until marshmallows are lightly browned, about 15 minutes.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 56.5 g, Cholesterol 49.3 mg, Fat 14.4 g, Fiber 3 g, Protein 4.1 g, SaturatedFat 5.2 g, Sodium 201.9 mg, Sugar 37.5 g
SWEET POTATOES
This should be a dessert. It is so good! The crunchiness of walnuts and the fruity taste of raisins complement this traditional holiday dish.
Provided by Shannon
Categories Side Dish Vegetables Sweet Potatoes
Yield 9
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C)
- In a large soup pot, boil potatoes until soft. Add sliced apples just 5 minutes before potatoes are done. Remove from heat. Drain.
- In a large casserole dish, mix potatoes and apples. Dot with butter. Sprinkle brown sugar, walnuts, and raisins on top of potato mixture. Pour apricots over top.
- Bake uncovered for 30 minutes.
Nutrition Facts : Calories 466.6 calories, Carbohydrate 98.6 g, Cholesterol 6.8 mg, Fat 7.1 g, Fiber 12 g, Protein 6.4 g, SaturatedFat 2.1 g, Sodium 191.6 mg, Sugar 45.1 g
MASHED SWEET POTATOES AND CARROTS
Steps:
- Cook potatoes, carrots and garlic in large pot of boiling salted water until very tender. Drain; return to same pot. Mash with potato masher. Add cream and butter and mash until smooth and creamy. Season to taste with salt and pepper.
SWEETIE'S SWEET POTATO CASSEROLE
Chef and restaurateur Kelsey Barnard Clark shares her great-grandmother's Thanksgiving recipe.
Provided by Kelsey Barnard Clark
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter a 13- x 9-inch baking dish, and set aside.
- Place sweet potato chunks in a large pot, and add water to cover. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer until potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain potatoes in a colander, and let cool 10 minutes.
- Meanwhile, stir together orange zest and juice in a small bowl. Stir in melted butter until combined.
- Stir together brown sugar, cinnamon, nutmeg, and salt in a separate small bowl.
- Arrange half of the sweet potato chunks in an even layer in prepared baking dish. Sprinkle with half of the brown sugar mixture, and drizzle with half of the butter mixture. Sprinkle with half of the toasted pecans. Repeat process with remaining sweet potatoes, brown sugar mixture, butter mixture, and toasted pecans. Top evenly with marshmallows.
- Bake in preheated oven until marshmallows are golden and casserole is bubbling around edges, 20 to 30 minutes. Serve hot.
SWEET POTATO GALETTE
Every part of this simple galette has its charms. The crust is easy to pull together and since it's rolled out flat - no crimping or fluting - it's doable even if you're not a pie-hand. The topping is thin slices of sweet potato and apple brushed with maple syrup. And the filling is a hidden gem, a mix of cream cheese, Parmesan and maple syrup spiked with chile powder. Here, it's piment d'Ville, a California chile grown from the seeds of piment d'Espelette, native to French Basque Country. This type of chile is warm and toasty, a little hot and a little sweet and a jazzy partner that swings sweet and savory, just like the rest of the galette.
Provided by Dorie Greenspan
Categories dinner, lunch, pies and tarts, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor to mix. While pulsing, drop the butter through the feed tube. Continue pulsing, scraping the bowl occasionally, until the mixture looks like coarse meal dotted with small and large chunks. Add water a little at a time, mixing in short and longer pulses between additions, until bumpy curds form. They should hold together when pinched. Press the dough into a ball, then flatten into a disk and place between parchment paper.
- Roll the dough into a circle a bit larger than 11 inches in diameter, then trim to 11 inches; prick all over with a fork. Refrigerate between parchment on a baking sheet for at least 2 hours (or freeze for 1 hour).
- Center a rack in the oven and heat oven to 400 degrees.
- Cover the chilled crust (still between parchment on the baking sheet) with another baking sheet. Bake for 15 minutes, remove the top baking sheet and parchment paper and bake for another 8 minutes or so, until lightly golden. Set aside. (You can make this up to 8 hours ahead.)
- Make the galette: In a medium bowl, with a flexible spatula, beat together the cream cheese, Parmesan, milk, 2 teaspoons maple syrup, 1 teaspoon chile powder and the salt. Taste and add more chile, if you'd like. (It will get hotter when it bakes.) Cut the potato and the apple into very thin rounds using a mandoline or sharp knife.
- While you don't want the cheese mixture to completely cover the crust, you do want the potato and apple slices to go right to the edge of the crust, so spread the cheese mixture over the crust, leaving a 1/2-inch border. Then, cover the entire crust with the potato and apple slices in slightly overlapping concentric circles. (You may have some slices left.) Mix together the remaining 1 tablespoon of maple syrup, the oil and 1/4 teaspoon chile powder. Brush this mixture over the galette (just gloss the top - you might not need all of the mixture). Sprinkle with Parmesan and pecans, if using.
- Bake for about 20 minutes, or until the potatoes are softened and cooked through (test with the point of a knife). Scatter with chives, if using, and let cool for at least 10 minutes before serving. The galette is also good warm or at room temperature.
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5/5 (2)Category EntreeCuisine AmericanTotal Time 55 mins
- Heat oil in a large saucepan or dutch oven over medium heat and add the onion and garlic. Cook, while stirring, until the onions are translucent, about 3 minutes.
- Stir in the red pepper and the jalapeño (use 2 Tbsp if you like a little heat and 1 Tbsp if you prefer mild) and cook for about 10 more minutes. Stir in the chili powder, cumin, oregano, salt, and pepper and cook for another two minutes.
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4.4/5 (9)Category SideCuisine AmericanCalories 135 per serving
- Bake sweet potatoes: Heat oven to 400°F. Pierce sweet potatoes with a fork several times. place sweet potatoes on baking sheet. Roast 1 hour or until tender. Let cool and remove skin from the sweet potatoes and discard. Place flesh into medium bowl, mash with a fork and measure 6 cups. Save any extra for another use.
- Combine: Place mashed sweet potatoes in a large bowl. Add sugar, softened butter, salt and vanilla. Stir to combine. You can do this in a stand mixer if you'd like.
- Transfer sweet potato mixture into a 9 x 9-inch baking dish coated with cooking spray. Use a spoon to make sure the mixture is evenly distributed.
SWEET POTATO TURKEY CHILI - SUEBEE HOMEMAKER
From suebeehomemaker.com
Ratings 14Calories 449 per servingCategory Soup
- In large saucepan, heat oil over medium heat. Add ground turkey, onion, garlic, jalapeños, chili powder, cumin, and salt and pepper. Cook until turkey is browned and crumbled, and the veggies are soft, stirring often.
- Then add the chicken broth, fire roasted tomatoes, tomato paste, and beans to the pot. Bring mixture to a boil, and add sweet potatoes
- Turn heat to a simmer (just bubbling slightly), and cook until the sweet potatoes are fork tender, approximately 40-45 minutes.
SWEET POTATO, CHIPOTLE AND APPLE SOUP RECIPE - SUE TORRES ...
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4/5 Category Vegetable SoupAuthor Diane JeffreyTotal Time 1 hr 10 mins
- In a medium soup pot, heat 2 tablespoons of the oil until shimmering. Add the onion, garlic and ginger and cook over low heat, stirring, until softened, about 7 minutes. Add the apples and celery and cook for 5 minutes. Add the sweet potatoes and cook for 5 minutes. Add the chicken stock and water and bring to a boil. Cover partially and simmer over low heat until the fruit and vegetables are very tender, about 45 minutes. Stir in the chipotle.
- Working in batches, puree the soup in a blender until smooth. Season with salt and white pepper and return to the pot.
- In a small bowl, mix the cinnamon and sugar with 1/2 teaspoon of salt. Heat the remaining 1 cup of oil in a medium skillet. Add the tortilla strips and fry over high heat, stirring, until crisp and golden, about 2 minutes. Drain on paper towels and sprinkle with the cinnamon-sugar mixture. Serve the soup in shallow bowls and garnish with the fried tortilla strips.
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- Melt the butter in a small skillet. Let it cook, stirring or swirling the pan often until the solids in the butter start to turn a nutty brown.
SWEET POTATO CASSEROLE - MAMA LOVES FOOD
From mamalovesfood.com
Ratings 5Calories 500 per servingCategory Side Dish
- Combine BASE ingredients in a large bowl and blend well with an electric mixer. Pour into a greased casserole dish and spread evenly.
- In a second large bowl, combine flour, butter brown sugar, and almonds, blend well with an electric mixer. Add additional flour as needed to make topping slightly crumbly.
- Distribute TOPPING evenly over casserole dish. Bake on center rack at 350 degrees for approximately 60 minutes. Topping will get brown and toasty.
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- Picarones With Fig Chancaca Syrup. Try eating just one of these picarones, doughnut-like Peruvian confections that are drenched in a fig-flavored syrup.
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From suebeehomemaker.com
- Start by peeling and chopping three large sweet potatoes. Cover with water, add salt, and boil until soft. Remove from heat and strain. Than mash and place in 9x11 casserole dish.
- For the chicken, use either rotisserie chicken or make your own. To bake: butterfly the chicken, drizzle olive oil and season with salt and pepper. Bake at 300 degrees for 25-30 minutes, or until cooked through. Shred when slightly cooled and set aside.
- In a food processor or blender, combine the diced tomatoes, the chipotle peppers, the ground cumin, and the onion powder.
- In a large bowl, combine the shredded chicken, the black beans, Mexicorn, and the sauce. Stir well to combine. Pour over the sweet potatoes.
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