Sweet Potato Tipsy Food

SWEET POTATOES "A LITTLE TIPSY"

Steps:

• Put oil and sweet potatoes in a skillet with a 1/2 cup of the chicken broth Bring to a boil, cover and simmer for 8 minutes, uncover and continue cooking until liquid has disappeared about 5 minutes.
• The potatoes should be slightly browned around the edges.
• Stir occasionally.
• In a bowl mix remaining broth,cornstarch, orange juice, rum, honey and salt& pepper.
• Add this mixture to the pan, bring to a boil, stirring until it has thickened.
• Serve.

TIPSY SWEET POTATOES

Steps:

• 1. In a large pan cook the unpeeled sweet potatoes in just enough water to cover completely. Bring to a boil, cover, and cook until tender, about 35 minutes. Drain and cool, then peel off the skins. Ina mixing bowl mash the potatoes with the butter. Add the sugar, salt, and whiskey.
• 2. In a buttered 1 1/2 quart round casserole dish, spread half of the potatoes and sprinkle with half of the pecans. Repeat the layers. Bake at 325 degrees until hot, about 30 minutes. NOTE: White sugar may be substituted for brown sugar to give a different taste to the dish.

SIMPLE SWEET POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Make a long, narrow cut lengthwise down the center of each sweet potato. Wrap each potato in aluminum foil.
• Bake potatoes directly on the rack of the preheated oven until tender, about 1 hour.
• Mash avocado flesh, salt, and pepper together in a bowl with a fork until mostly smooth. Fold onion into avocado mixture. Cover the bowl with plastic wrap and refrigerate until chilled, about 45 minutes.
• Remove potatoes from foil and slice open, pushing the two ends of each together to open the potato. Divide 1/2 of the butter between the potato openings. Spoon avocado mixture into each potato and top each with remaining butter.

TIPSY SWEET POTATOES

Steps:

• In a large pan sweet potatoes in just enough water to cover.
• Bring to a boil, cover and cook until tender, about 35 minutes.
• Drain and cool, then peel off skins.
• In mixing bowl mash the potatoes with butter.
• Add sugar, salt and whiskey.
• Spread half the potatoes in 1.5 quart buttered casserole dish. Sprinkle with half the pecans. Repeat layers.
• Bake at 325 for 30 minutes.