SWEET POTATOES GLAZED WITH MOLASSES, PECANS AND BOURBON
Steps:
- Preheat the oven to 375 degrees F.
- Combine the butter, molasses, brown sugar and cayenne in a medium saucepan and cook over medium heat until smooth, about 5 minutes. Increase the heat to high, add the bourbon and cook for 2 minutes to allow alcohol to burn out. Season with salt and pepper.
- Put the potatoes in a large baking dish, pour the molasses mixture over and toss to coat. Roast in the oven, stirring a few times, until the potatoes are cooked through and glazed, about 20 minutes. Remove to a platter and top with the pecans.
- Alternatively, this can be done in a large saute pan: Melt the butter, molasses, brown sugar and cayenne over medium heat. Add the bourbon and let the alcohol cook out. Add the potatoes and cook until glazed over medium-high heat. Transfer to a platter and top with the pecans.
TIPSY SWEET POTATOES
Coming from Lynchburg, Tennessee you knew these would not be complete without a bit of Jack Daniels! Recipe courtesy of Miss Mary Bobo's Boarding House.
Provided by AngelaTN
Categories Yam/Sweet Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
SWEET POTATOES "A LITTLE TIPSY"
Make and share this Sweet Potatoes "a little tipsy" recipe from Food.com.
Provided by Bergy
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 182.1, Fat 1.5, SaturatedFat 0.3, Sodium 221.8, Carbohydrate 35.3, Fiber 4.3, Sugar 10.8, Protein 3.4
TASTY SWEET POTATOES
An extremely delicious, very low fat sweet potato recipe! Raisins add an extra touch of sweetness. Almost any flavor of fruit juice can be substituted for orange.
Provided by Tali
Categories Side Dish Vegetables Sweet Potatoes
Time 1h
Yield 5
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Evenly arrange the sweet potato slices in the baking dish. Pour the juice over the potatoes. Sprinkle on the raisins.
- Bake in preheated oven 45 minutes, or until the potatoes are tender.
Nutrition Facts : Calories 144.6 calories, Carbohydrate 34.5 g, Fat 0.1 g, Fiber 4.2 g, Protein 2.4 g, Sodium 72.5 mg, Sugar 11.8 g
SIMPLE SWEET POTATOES
Sweet potatoes (minus the sweet). These are best served hot! The inside mixture will cool things down so it's edible. Remember real butter. Temperatures are important because they create the textures. I hope you all enjoy! I have turned non-sweet potato eaters into sweet potato lovers with this recipe. If you're not into onions you can use celery.
Provided by Cansas Bell
Categories Side Dish Potato Side Dish Recipes
Time 1h55m
Yield 3
Number Of Ingredients 6
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.
Nutrition Facts : Calories 680.6 calories, Carbohydrate 104.6 g, Cholesterol 20.4 mg, Fat 27.6 g, Fiber 23 g, Protein 10.1 g, SaturatedFat 7.8 g, Sodium 454.7 mg, Sugar 20.7 g
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