GLAZED SWEET POTATOES
Fresh sweet potatoes Mom grew disappeared fast at our family table when she served them with this easy, flavorful glaze. She still makes them this way, and now her sweet potato recipe has become a favorite with the grandchildren as well! -Rosemary Pryor, Pasadena, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 5 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 352 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 96mg sodium, Carbohydrate 66g carbohydrate (39g sugars, Fiber 6g fiber), Protein 3g protein.
BOURBON SWEET POTATOES
Provided by Food Network
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Mix all of the ingredients with an electric mixer at a medium speed until smooth. Pour all of the ingredients into a well oiled baking dish. Bake, lightly covered with foil, for 45 minutes.
MOLASSES GLAZED SWEET POTATOES WITH SAGE & PECANS
Roasted sweet potato cubes are quickly sauteed with molasses, cinnamon and cayenne pepper and served with browned sage and chopped pecans.
Provided by Crisco
Categories Crisco®
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees F. Line 2 baking sheets with foil. Coat sweet potatoes with 3 tablespoons oil. Place on prepared baking sheets. Bake 28 to 32 minutes until fork tender.
- Heat remaining 3 tablespoons oil in large skillet over medium-high heat. Add sage leaves. Cook 1 to 2 minutes or until edges begin to brown. Remove with slotted spoon.
- Add sweet potatoes to skillet. Cook 2 minutes over medium-high heat. Add molasses, cinnamon and red pepper. Cook 2 to 3 minutes, stirring occasionally, until molasses thickens. Season with salt. Place in serving dish. Top with crumbled sage leaves and pecans.
Nutrition Facts : Calories 480.7 calories, Carbohydrate 75.7 g, Fat 19 g, Fiber 9.8 g, Protein 5.4 g, SaturatedFat 1.5 g, Sodium 173.3 mg, Sugar 23 g
BOURBON MASHED SWEET POTATOES
Make and share this Bourbon Mashed Sweet Potatoes recipe from Food.com.
Provided by looneytunesfan
Categories Yam/Sweet Potato
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Place the potatoes on a foil-lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle.
- Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins. Add the cream, bourbon, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.
SWEET POTATOES & PEARS WITH BOURBON GLAZE
This Christmas I was looking for a sweet potato recipe that did not have the melted marshmellow topping. We found this on gumbopages and have to thank "The Oregonian Food Section" for such a wonderful recipe. The bourbon cooks off and leaves a very rich flavor to complement the pears and sweet potatoes. YUMMY! NOTE: Cane syrup can be difficult to find; I made my own using 1-1/4 cup sugar and 1/4 cup water. Boil until syrupy.
Provided by Chef Jen and Kai
Categories Yam/Sweet Potato
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Butter a 13x9x2" glass baking dish.
- Stir butter, cane syrup, pear nectar, vanilla, Bourbon and orange juice in a small saucepan over medium-low heat until the butter melts. Increase heat and boil until the mixture is slightly reduced, about 5 minutes.
- Remove from heat, then whisk in the cinnamon, nutmeg and salt.
- Arrange 1/3 of the sweet potato slices in baking dish. Top with half of the pear slices, then 1/3 of the sweet potato slices. Arrange the remaining slices of sweet potato and pear on top, alternating sweet potato and pear slices, overlapping slightly. Sprinkle lightly with salt, then pour the cane syrup mixture over. Cover dish tightly with aluminum foil.
- Bake until the sweet potatoes are nearly tender, about an hour. Uncover and bake until sweet potatoes are completely tender, check with a toothpick or knife point to make sure the sweet potatoes are completely tender.
- Recipe can be made 1 day ahead. Cool, cover with foil and refrigerate. Reheat covered in a 350°F oven for about 30 minutes; spoon the syrup over the sweet potatoes and pears and serve hot.
Nutrition Facts : Calories 330.9, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 295.4, Carbohydrate 52.8, Fiber 5.5, Sugar 33.4, Protein 1.6
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