Sweet Potato Recipes

Florence Mama's Candied Yams

http://www.bhg.com/recipe/vegetables/florence-mamas-candied-yams/

Yield: 8 to 10 serving plus leftovers

Prep 25 mins Bake 350°F 1 hr to 1 hr 5 mins Stand 15 mins

Ingredients

• 3 pounds sweet potatoes, peeled and sliced crosswise in 1/4-inch-thick rounds
• 1 orange, thinly sliced into rounds
• 1 cup (2 sticks) unsalted butter*
• 1 cup light brown sugar, packed
• 3 cinnamon sticks
• 1/2 teaspoon ground nutmeg
• 1 teaspoon kosher salt

Directions

1. Preheat oven to 350 degrees F. In an ungreased 2-quart baking dish place sweet potato slices, overlapping slightly and covering the dish. In a saucepan, melt butter over low heat. Stir in brown sugar, cinnamon, nutmeg, and salt. Cook until sugar is dissolved, then add the orange slices. Pour the mixture over the potatoes, covering the entire surface.

2. Cover the dish tightly with foil. Bake 40 minutes, or until the sweet potatoes are tender when pierced with a fork. Remove foil and bake 20 to 25 minutes more or until the top is golden brown. Let stand 15 minutes before serving. Makes 8 to 10 servings plus leftovers.

From the Test Kitchen*

• If you like, you can reduce butter in this recipe.

Nutrition Facts (Florence Mama's Candied Yams)

• cal. (kcal) 309,
• Fat, total (g) 15,
• chol. (mg) 41,
• sat. fat (g) 10,
• Monosaturated fat (g) 4,
• carb. (g) 42,
• Polyunsaturated fat (g) 1,
• fiber (g) 4,
• sugar (g) 24,
• pro. (g) 2,
• vit. A (IU) 161,
• vit. C (mg) 8,
• Thiamin (mg) 0,
• Riboflavin (mg) 0,
• Niacin (mg) 1,
• Pyridoxine (Vit. B6) (mg) 0,
• Folate (µg) 16,
• Cobalamin (Vit. B12) (µg) 0,
• sodium (mg) 230,
• Potassium (mg) 432,
• calcium (mg) 61,
• iron (mg) 1,
• Percent Daily Values are based on a 2,000 calorie diet

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New Sweet Potato Casseroles

http://www.bhg.com/recipe/vegetables/new-sweet-potato-casseroles/

Makes: 8 to 12 servings

Cook 25 mins Bake 350°F 30 mins Prep 35 mins

Ingredients

• 4  pounds sweet potatoes, peeled and cut into quarters
• 1  cup packed brown sugar
• 1/2  cup butter, cut up
• 1/4  cup milk
• 4  eggs, lightly beaten
• 3 - 4  tablespoons lemon juice
• Stir-ins and/or Toppers (see below)

Directions

1. In a Dutch oven cook potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain and return to pan.

2. Preheat oven to 350 degrees F. Slightly mash potatoes with a potato masher. Stir in sugar, butter, milk, eggs, lemon juice, and, if desired, one of the stir-ins; stir until well combined. Transfer sweet potato mixture to a greased 3-quart rectangular baking dish. If desired, top with one of the toppings.

3. Bake, uncovered, for 30 to 35 minutes or until heated through. Makes 8 to 12 servings.

From the Test KitchenStir-ins:

• PEANUT BUTTER: For creaminess, add 1/2 cup.
• ORANGE PEEL: For tart flavor, add 2 tablespoons.
• RED CURRY PASTE: Add Indian spice and heat with 2 to 4 teaspoons.
• PUMPKIN OR APPLE PIE SPICE: For harvest flavor, add 4 teaspoons spice plus 1 teaspoon ground black pepper.

Toppers:

• PEANUTS AND COCONUT: Impart Far-Eastern flair with shredded coconut and chopped peanuts.
• BACON AND ROSEMARY: Add smoky depth with crumbled cooked bacon tossed with snipped fresh rosemary.
• ONION AND GARLIC: For earthy flavor, top with sauteed thinly sliced onion and garlic.
• ALMONDS: Give a salty crunch with chopped smoked almonds.
• PINEAPPLE AND BLUE CHEESE: Top with 1 cup pineapple chunks and 1/2 cup blue cheese crumbles.

Test Kitchen Tip:

• Suite your taste. Choose a stir in, choose a topper--they all work together or any one can be used alone.

Nutrition Facts (New Sweet Potato Casseroles)

• Servings Per Recipe 8,
• cal. (kcal) 377,
• Fat, total (g) 15,
• chol. (mg) 139,
• sat. fat (g) 7,
• carb. (g) 57,
• Monosaturated fat (g) 6,
• Polyunsaturated fat (g) 1,
• fiber (g) 5,
• sugar (g) 34,
• pro. (g) 6,
• vit. A (IU) 20116,
• vit. C (mg) 30,
• Thiamin (mg) 0,
• Riboflavin (mg) 0,
• Niacin (mg) 1,
• Pyridoxine (Vit. B6) (mg) 0,
• Folate (µg) 32,
• Cobalamin (Vit. B12) (µg) 0,
• sodium (mg) 156,
• Potassium (mg) 645,
• calcium (mg) 101,
• iron (mg) 2,
• Percent Daily Values are based on a 2,000 calorie diet

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Twice-Baked Sweet Potatoes

http://www.bhg.com/recipe/vegetables/twice-baked-sweet-potatoes/

Makes: 10 servings

Prep 20 mins Bake 325°F 1 hr 15 mins Chill Up to 24 hrs Bake 350°F 30 mins

Ingredients

• 5  medium sweet potatoes (10 ounces each)
• 1/2  cup cranberry relish
• 1/2  cup dried cranberries or raisins, snipped or chopped
• 2  tablespoons butter, softened
• 1/2  teaspoon salt
• 1/2  cup walnut pieces, toasted

Directions

1. Preheat oven to 325 degrees F. Scrub sweet potatoes and pierce all over with fork. Place on oven rack. Bake for 1-1/4 to 1-1/2 hours or until tender. Set aside to cool slightly.

2. Cut each potato in half lengthwise. Using a spoon, scoop pulp from each potato half, leaving a 1/4- to 1/2-inch shell. Place pulp in medium bowl. Set aside shells.

3. Using a potato masher or fork, mash potato pulp until smooth. Stir in relish, cranberries, butter, and salt. Spoon potato mixture into each potato shell. Place, filled sides up, in a 15x10x1-inch baking pan. Sprinkle with walnuts. Cover and chill up to 24 hours.

4. Preheat oven to 350 degrees F. Bake, uncovered, for 30 to 35 minutes or until heated through. Makes 10 servings.

From the Test KitchenTo serve right away:

• Chilling step may be omitted. Bake filled potatoes uncovered for 25 to 35 minutes or until heated through.

Nutrition Facts (Twice-Baked Sweet Potatoes)

• Servings Per Recipe 10,
• cal. (kcal) 158,
• Fat, total (g) 6,
• chol. (mg) 6,
• sat. fat (g) 2,
• Monosaturated fat (g) 1,
• carb. (g) 25,
• Polyunsaturated fat (g) 3,
• fiber (g) 3,
• sugar (g) 7,
• pro. (g) 2,
• vit. A (IU) 9038,
• vit. C (mg) 4,
• Thiamin (mg) 0,
• Riboflavin (mg) 0,
• Niacin (mg) 0,
• Pyridoxine (Vit. B6) (mg) 0,
• Folate (µg) 12,
• sodium (mg) 174,
• Potassium (mg) 255,
• calcium (mg) 30,
• iron (mg) 1,
• Percent Daily Values are based on a 2,000 calorie diet

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Glazed Sweet Potatoes

http://www.bhg.com/recipe/vegetables/glazed-sweet-potatoes/

Makes: 8 servings

Prep 20 mins Bake 325°F 1 hr

Ingredients

• 2  pounds sweet potatoes (4 to 5 medium)
• 1/3  cup pure maple syrup or maple-flavor syrup
• 3  tablespoons coarse-grain Dijon-style mustard
• 2  tablespoons cooking oil
• 1/2  teaspoon salt
• 1/4 - 1/2  teaspoon freshly ground black pepper
• 1/2  cup fresh or frozen cranberries

Directions

1. Preheat oven to 325 degrees F. Peel and cut sweet potatoes into 1- to 1-1/2-inch chunks. In a large bowl, combine maple syrup, Dijon mustard, oil, salt, and pepper. Add sweet potato and cranberries; toss to coat. Transfer mixture to a 13x9x2-inch baking pan, spreading evenly.

2. Cover and bake for 50 to 60 minutes or until sweet potato is tender. Stir mixture. Bake, uncovered, for 10 to 15 minutes more or until sweet potato is glazed. Stir before serving. Makes 8 servings.

Nutrition Facts (Glazed Sweet Potatoes)

• Servings Per Recipe 8,
• cal. (kcal) 171,
• Fat, total (g) 3,
• sat. fat (g) 1,
• carb. (g) 33,
• fiber (g) 4,
• pro. (g) 2,
• vit. A (IU) 13314,
• vit. C (mg) 3,
• sodium (mg) 341,
• calcium (mg) 40,
• iron (mg) 1,
• Percent Daily Values are based on a 2,000 calorie diet

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Mashed Sweet Potatoes

http://www.bhg.com/recipe/vegetables/mashed-potatoes/

Makes: 8 to 10 servings

Prep 30 mins Cook 30 mins

Ingredients

• 4  pounds sweet potatoes or white potatoes, peeled and cut into 1/2-inch cubes (about 10 cups)
• 1/4  cup butter or margarine
• 1/3  cup dairy sour cream
• 1/4  cup milk
• 1/2  teaspoon salt
• 1/2  teaspoon freshly ground black pepper
• Butter or margarine (optional)

Directions

1. In a 4-quart Dutch oven cook the potatoes, covered, in enough boiling lightly salted water to cover for 12 minutes or until tender; drain. Remove potatoes from pan.

2. Add the butter to the hot Dutch oven and let it melt. Add the potatoes to the Dutch oven; mash with a potato masher until smooth. Stir in the sour cream, milk, salt, and pepper. Cook and stir over low heat until heated through. Transfer to a serving dish. If desired, place a dot of butter on top. Makes 8 to 10 servings.

From the Test Kitchen

• Prepare potatoes through Step 2 but do not heat through. Transfer to a 2-1/2- to 3-quart casserole. Cover and chill for up to 24 hours. Before serving, preheat oven to 325F. Bake, covered, in the preheated oven for 55 to 60 minutes or until heated through.

Maple Mashed Sweet Potatoes:

• Prepare as above. Before serving, drizzle 1/4 cup maple syrup over potatoes and sprinkle with 1/4 cup chopped hazelnuts or almonds, toasted.

Nutrition Facts (Mashed Sweet Potatoes)

• Servings Per Recipe 8,
• cal. (kcal) 267,
• Fat, total (g) 8,
• chol. (mg) 19,
• sat. fat (g) 5,
• Monosaturated fat (g) 2,
• carb. (g) 46,
• fiber (g) 7,
• pro. (g) 4,
• vit. A (IU) 26822,
• vit. C (mg) 4,
• Thiamin (mg) 0,
• Riboflavin (mg) 0,
• Niacin (mg) 1,
• Pyridoxine (Vit. B6) (mg) 0,
• Folate (µg) 20,
• Cobalamin (Vit. B12) (µg) 0,
• sodium (mg) 312,
• Potassium (mg) 714,
• calcium (mg) 91,
• iron (mg) 1,
• Percent Daily Values are based on a 2,000 calorie diet

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Sweet Potato & Cranberry Saute

Makes: 4 servings
Serving size: 1 cup

Start to Finish 30 mins

Ingredients

• 3/4  cup apple juice or apple cider
• 1  pound sweet potatoes, peeled and cut into 1/4-inch slices (about 3 cups)
• 1  cup coarsely chopped cooking apple
• 2  tablespoons dried cranberries
• 2  tablespoons pure maple syrup or maple-flavored syrup
• 2  tablespoons rum (optional)
• 1/4  teaspoon salt
• 2  tablespoons chopped hazelnuts (filberts) or walnuts, toasted

Directions

1. In a large skillet heat apple juice. Add sweet potato slices, spreading evenly. Cook, covered, over low heat about 12 minutes or until potatoes are nearly tender. Stir in apple, cranberries, maple syrup, rum (if desired), and salt. Cook, covered, over low heat for 3 to 4 minutes more or just until apple is tender.

2. Uncover; boil gently for 3 to 4 minutes more or until liquid is syrupy. Spoon into a serving bowl. Sprinkle with nuts.

3. Makes 4 servings.

Nutrition Facts (Sweet Potato & Cranberry Saute)

• Servings Per Recipe 4,
• cal. (kcal) 197,
• Fat, total (g) 3,
• Monosaturated fat (g) 2,
• carb. (g) 42,
• fiber (g) 5,
• sugar (g) 21,
• pro. (g) 3,
• vit. A (IU) 13314,
• vit. C (mg) 4,
• Thiamin (mg) 0,
• Riboflavin (mg) 0,
• Niacin (mg) 1,
• Pyridoxine (Vit. B6) (mg) 0,
• Folate (µg) 16,
• sodium (mg) 208,
• Potassium (mg) 479,
• calcium (mg) 50,
• iron (mg) 1,
• Fruit () 1,
• Starch () 1,
• Other Carb () 1,
• Fat () 1,
• Percent Daily Values are based on a 2,000 calorie diet

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Skillet Sweet Potatoes

http://www.bhg.com/recipe/vegetables/skillet-sweet-potatoes/

Makes: 4 servings

Prep 10 mins Cook 25 mins

Ingredients

• 1      pound sweet potatoes, peeled and sliced, or 1 18-ounce can sweet potatoes
• 1/2   teaspoon finely shredded orange peel
• 1/2   cup orange juice
• 1      tablespoon molasses or brown sugar
• 1/4   teaspoon salt
• 1/4   teaspoon ground cinnamon
• 1/8   teaspoon ground allspice

Directions

1. In a large skillet bring 1 inch of water to boiling. Add fresh sweet potatoes; reduce heat. Cover and simmer for 20 minutes or until tender. Drain well. Or, drain canned sweet potatoes and cut into 2-inch pieces; set aside.

2. For sauce, in a small bowl combine orange peel, orange juice, molasses or brown sugar, salt, cinnamon, and allspice. Pour over potatoes in skillet.

3. Cook and stir gently until bubbly. Simmer, uncovered, for 5 minutes or until potatoes are glazed, spooning sauce over potatoes occasionally. Makes 4 servings.

Nutrition Facts (Skillet Sweet Potatoes)

• Servings Per Recipe 4,
• cal. (kcal) 98,
• carb. (g) 23,
• fiber (g) 2,
• pro. (g) 1,
• vit. A (IU) 11710,
• vit. C (mg) 25,
• sodium (mg) 156,
• calcium (mg) 30,
• iron (mg) 1,
• Starch () 2,
• Fat () 1,
• Percent Daily Values are based on a 2,000 calorie diet

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Stuffed Sweet Potatoes

http://www.bhg.com/recipe/vegetables/stuffed-sweet-potatoes/

Makes: 2 servings Yield: 2 main-dish servings

Microwave 12 mins to 15 mins

Ingredients

• 2  large sweet potatoes (8 to 10 ounces each)
• 1/4  8 ounce package reduced-fat cream cheese (Neufchatel), softened (2 ounces)
• 2  teaspoons balsamic vinegar
• 1  teaspoon dried minced onion
• 1  teaspoon soy sauce
• 1/4  teaspoon garlic powder
• 1/8  teaspoon pepper
• 1/2  cup diced cooked ham (about 3 ounces)
• Milk (optional)
• Snipped fresh chives

Directions

1. Scrub potatoes. Prick several times with a fork. Place in a microwave-safe shallow dish. Micro-cook on 100 percent power (high) for 8 to 10 minutes, or until tender, rearranging once. Cool slightly. Cut a lengthwise slice 2 inches wide from the top of each potato; discard skin from slice and place pulp in a medium bowl. Scoop pulp out of each potato, leaving a 1/4-inch shell. Add the pulp to the same bowl. Mash the potato pulp with a potato masher or an electric mixer on low speed. Add cream cheese, balsamic vinegar, onion, soy sauce, garlic powder, and pepper. Beat or stir until smooth. Add ham. (If desired, stir in a little milk to make of desired consistency.)

2. Spoon the mashed potato mixture into the potato shells, pressing gently. Return to baking dish. Micro-cook, uncovered, on 100 percent power (high) for 4 to 5 minutes more or until heated through. Sprinkle with chives. Makes 2 main-dish servings.

Nutrition Facts (Stuffed Sweet Potatoes)

• Servings Per Recipe 2,
• cal. (kcal) 401,
• Fat, total (g) 11,
• chol. (mg) 46,
• sat. fat (g) 6,
• carb. (g) 59,
• fiber (g) 7,
• pro. (g) 17,
• vit. A (RE) 4543,
• vit. C (mg) 39,
• sodium (mg) 934,
• calcium (mg) 81,
• iron (mg) 2,
• Percent Daily Values are based on a 2,000 calorie diet

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Sweet Potato Casserole

http://www.bhg.com/recipe/vegetables/sweet-potato-casserole/

Makes: 6 to 8 servings

Prep 45 mins Bake 350°F 30 mins

Ingredients

• 2     pounds sweet potatoes
• 1/2  cup sugar
• 1/4  cup butter, melted
• 1/4  cup milk
• 2     eggs, lightly beaten
• 1     teaspoon vanilla
• 1/2  cup packed brown sugar
• 1/2  cup chopped pecans
• 1/4  cup all-purpose flour
• 1     tablespoon butter, melted

Directions

1. Wash and peel sweet potatoes. Cut off woody portions and ends. Cut into quarters. In a large saucepan, cook potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain.

2. Preheat oven to 350 degrees F. Transfer potatoes to a large mixing bowl. Mash lightly. Stir in sugar, 1/4 cup melted butter, milk, eggs, and vanilla. Transfer sweet potato mixture to a 2-quart casserole dish.

3. In a small mixing bowl, combine brown sugar, pecans, flour, and 1 tablespoon melted butter. Sprinkle over sweet potato mixture.

4. Bake, uncovered, in preheated oven for 30 to 35 minutes or until hot and bubbly. Makes 6 to 8 servings.

Nutrition Facts (Sweet Potato Casserole)

• Servings Per Recipe 6,
• cal. (kcal) 421,
• Fat, total (g) 18,
• chol. (mg) 97,
• sat. fat (g) 7,
• carb. (g) 61,
• fiber (g) 4,
• pro. (g) 6,
• vit. A (IU) 13168,
• vit. C (mg) 2,
• sodium (mg) 160,
• calcium (mg) 81,
• iron (mg) 2,
• Percent Daily Values are based on a 2,000 calorie diet

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Sweet Potatoes with Toasted Pecans

http://www.bhg.com/recipe/vegetables/sweet-potatoes-with-toasted-pecans/

Yield: 8 (1/2-cup) servings plus leftovers

Prep 45 mins Roast 350°F 30 mins to 40 mins Chill 24 hrs  

Bake 350°F 55 mins  

Bake 450°F 12 mins to 15 mins

Sweet Potato with Pecans

Ingredients

• 4 1/2  pounds sweet potatoes
• 2  tablespoons olive oil
• 1  tablespoon kosher salt
• 1/2  cup butter
• 2/3  cup whipping cream
• 2  tablespoons pure maple syrup
• 1/4  teaspoon ground nutmeg
• 1  teaspoon kosher salt
• 2 -  cups tiny marshmallows
• 1/4  cup pecan halves, toasted

Directions

1. Heat oven to 350 degrees F. Scrub potatoes and prick with a fork. Brush with olive oil. Sprinkle with 1 tablespoon salt. Place potatoes in a 15x10x1-inch baking pan. Roast, uncovered, for 30 to 40 minutes or until soft. Cool until easy to handle.

2. Halve potatoes; scoop out flesh and discard skin. Press through a fine mesh sieve. Transfer to a large bowl.

3. In a small saucepan combine butter and whipping cream; cook over medium heat until mixture comes to a simmer. Fold into the sweet potatoes along with the maple syrup, nutmeg and remaining 1 teaspoon salt. Transfer to a 2-quart baking dish.

4. Cover and chill up to 24 hours.

5. Preheat oven to 350 degrees F. Bake chilled casserole, covered, for 55 minutes, stirring once. Increase oven temperature to 450 degrees F. Uncover and sprinkle marshmallows on potatoes. Bake, uncovered, 12 to 15 minutes or until marshmallows are golden brown. Sprinkle with toasted pecans. Serve immediately. Makes 8 (1/2-cup) servings plus leftovers

From the Test KitchenTo serve right away:

• Chilling step may be omitted. Proceed through step 3. Increase oven temperature to 450 degrees F. Sprinkle marshmallow on potatoes. Bake, uncovered, 12 to 15 minutes or until marshmallows are golden brown. Sprinkle with toasted pecans.

Nutrition Facts (Sweet Potatoes with Toasted Pecans)

• cal. (kcal) 255,
• Fat, total (g) 14,
• chol. (mg) 33,
• sat. fat (g) 7,
• Monosaturated fat (g) 5,
• carb. (g) 30,
• Polyunsaturated fat (g) 1,
• fiber (g) 3,
• sugar (g) 11,
• pro. (g) 2,
• vit. A (IU) 148,
• vit. C (mg) 2,
• Thiamin (mg) 0,
• Riboflavin (mg) 0,
• Niacin (mg) 1,
• Pyridoxine (Vit. B6) (mg) 0,
• Folate (µg) 12,
• Cobalamin (Vit. B12) (µg) 0,
• sodium (mg) 670,
• Potassium (mg) 378,
• calcium (mg) 40,
• iron (mg) 1,
• Percent Daily Values are based on a 2,000 calorie diet

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Maple-Glazed Sweet Potatoes and Apples

http://www.bhg.com/recipe/fruit/maple-glazed-sweet-potatoes-and-apples/

Makes: 10 servings

Prep 25 mins Bake 350°F 1 hr 15 mins

Ingredients

• 1/3  cup butter
• 1/4  cup maple or maple-flavor syrup
• 1/4  cup apple cider or juice
• 3  pounds sweet potatoes, peeled and cut into 1-1/2- to 2-inch chunks (8 cups)
• 1 3/4  pounds tart red and/or green apples (such as Macintosh, Granny Smith or Rome Beauty), cored and cut into eighths (4-1/2 cups)
• 1  cup pecan halves, toasted

Directions

1. In a medium saucepan combine butter, syrup, and cider; heat to boiling, stirring occasionally. Boil gently, uncovered, for 1 minute. Remove from heat; set aside. Place potatoes in a 3-quart rectangular baking dish. Pour butter mixture over potatoes; stir to coat. Cover and bake in a 350 degree F oven for 45 minutes.

2. Uncover dish; add apples and stir to coat evenly. Bake, uncovered, about 30 minutes or until sweet potatoes are tender, stirring once halfway through baking. Sprinkle with pecans before serving. Makes 10 servings.

Nutrition Facts (Maple-Glazed Sweet Potatoes and Apples)

• Servings Per Recipe 10,
• cal. (kcal) 278,
• Fat, total (g) 14,
• chol. (mg) 16,
• sat. fat (g) 5,
• carb. (g) 38,
• fiber (g) 6,
• pro. (g) 3,
• sodium (mg) 99,
• Percent Daily Values are based on a 2,000 calorie diet

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Mashed Sweet Potatoes with White Cheddar

http://www.bhg.com/recipe/vegetables/mashed-sweet-potatoes-with-white-cheddar/

Makes: 8 servings

Prep 40 mins Bake 425°F 40 mins Bake 325°F 30 mins Cook 5 mins to 6 mins

Ingredients

• 3  pounds sweet potatoes (about 7 medium)
• 1/4  cup butter
• 1  teaspoon kosher salt or salt
• 3  ounces aged white cheddar cheese, shredded
• 1/4  cup bourbon or orange juice
• 1/4  cup whipping cream
• 1/4  cup packed dark brown sugar
• 1  large red onion, cut into thin wedges
• 2  medium red apples, cored and cut into wedges
• 2  teaspoons snipped fresh thyme
• 1/4  teaspoon ground black pepper

Directions

1. Preheat oven to 425 degrees F. Scrub potatoes and prick with fork; place on foil-lined baking sheet. Bake 40 minutes or until tender. Reduce oven temperature to 325 degrees F.

2. When potatoes are cool enough to handle, scrape pulp from skin. Transfer to bowl. Mash with 2 tablespoons of the butter and 3/4 teaspoon of the salt. Stir in cheese, bourbon, cream, and 2 tablespoons of the brown sugar. Transfer to buttered 1-1/2-quart casserole. Cover; bake 30 minutes or until heated through.

3. Meanwhile, in microwave-safe 2-quart casserole combine remaining butter, brown sugar, and salt. Add onion. Microcook on 100% power (high), for 3 to 4 minutes or until onion is crisp-tender. Add apples. Cover and microcook 2 minutes more or until apple is tender. Stir in thyme and pepper. Serve with sweet potatoes. Serves 8.

Nutrition Facts (Mashed Sweet Potatoes with White Cheddar)

• Servings Per Recipe 8,
• cal. (kcal) 293,
• Fat, total (g) 12,
• chol. (mg) 37,
• sat. fat (g) 8,
• carb. (g) 38,
• Monosaturated fat (g) 3,
• fiber (g) 5,
• sugar (g) 16,
• pro. (g) 5,
• vit. A (IU) 15597,
• vit. C (mg) 5,
• Thiamin (mg) 0,
• Riboflavin (mg) 0,
• Niacin (mg) 1,
• Pyridoxine (Vit. B6) (mg) 0,
• Folate (µg) 20,
• Cobalamin (Vit. B12) (µg) 0,
• sodium (mg) 421,
• Potassium (mg) 498,
• calcium (mg) 131,
• iron (mg) 1,
• Percent Daily Values are based on a 2,000 calorie diet

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Scalloped Sweet Potatoes Recipe From Taste of Home Magazine

This comforting blend of sweet potatoes, apples and pecans has a small yield, so you won't end up with a pan of leftovers. Now that our three boys are grown, I cook for just my husband and me.—Marjorie Wilkerson, Dighton, Kansas

Ingredients

• 1 large sweet potato, peeled and sliced
• 1 large apple, peeled and sliced
• 1/3 cup dry bread crumbs
• 1/3 cup light corn syrup
• 1/8 teaspoon salt
• 1 tablespoon butter
• 1 tablespoon chopped pecans

Directions

• In a greased 1-qt. baking dish, layer half the sweet potato slices, apple slices and crumbs. Repeat layers. Pour corn syrup over top; sprinkle with salt. Dot with butter; sprinkle with nuts. Cover and bake at 400° for 35 minutes. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 437 calories, 10 g fat (4 g saturated fat), 15 mg cholesterol, 435 mg sodium, 89 g carbohydrate, 5 g fiber, 4 g protein.

Originally published as Scalloped Sweet Potatoes in Taste of Home October/November 1995, p16 

35 45
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Scalloped Sweet Potatoes

This is the most requested recipe I have ever made. When I worked at Ray’s Boathouse in the catering department (many, many years ago), one of the other cooks shared this inspired combination with me. I have made it for Thanksgiving almost every year since. Tired of sticky-sweet marshmallow yams? Try this recipe. It’s crazy good.

Scalloped Sweet Potatoes

Print

Recipe type: Side

Author: A Passionate Plate

These creamy, cheesy scalloped sweet potatoes (or yams) are made with Parmesan AND gorgonzola cheeses – my most requested recipe EVER – they’ll probably become yours, too!

Ingredients

• 3 to 4 large yams or sweet potatoes
• 1 large onion, minced
• 4 cloves garlic, minced
• 2 cups shredded parmesan cheese
• 1 cup crumbled gorgonzola cheese
• 1½ to 2 cups heavy cream
• fresh chopped herbs (thyme, sage, rosemary, parsley, oregano, etc.)*
• salt & pepper
• * My combination – all finely chopped:
• 2 Tbsp. rosemary, 1 tsp. thyme, 1 tsp. oregano, 1 tsp. sage
• NOTE: If you peel the sweet potatoes in advance, store them in water so they don’t brown. Drain them well, pat them dry, and reduce the heavy cream to 1 cup.

Instructions

1. Preheat oven to 325 degrees. Oil a 8½” x 11″ glass or metal pan with olive oil. Set aside.
2. Peel the sweet potatoes and slice them thinly, as you would for scalloped potatoes. When all of the sweet potatoes have been sliced, organize the other ingredients to make it easy to assemble the casserole.
3. Layer ⅓ of the sweet potato slices (slightly overlapping each other) in the pan. Sprinkle them with salt and pepper, then top with ⅓ of the onion, garlic, cheese, and fresh herbs.
4. Repeat the layers two more times, using up all of the ingredients. Pour 1½ cups heavy cream over the top of the casserole and wrap tightly with tin foil.
5. Bake for 45 to 60 minutes, until sweet potatoes are cooked through. Remove foil and test for doneness by inserting a knife into the center of the casserole. The sweet potatoes should be soft. If not cooked completely, add the remaining ½ cup of cream, cover again with foil and continue baking for 15 minutes more.
6. Remove the foil and continue cooking for 15 to 20 minutes so the extra liquid is absorbed and the cheese browns slightly. Let the casserole rest, covered for 10 minutes before serving. Cut into squares or serve with a spoon.

http://apassionateplate.com/recipe-scalloped-sweet-potatoes/

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Chipotle Scalloped Sweet Potatoes

http://www.bhg.com/recipe/vegetables/chipotle-scalloped-sweet-potatoes/

Makes: 8 to 10 servings

Prep 35 mins Bake 350°F 40 mins Stand 10 mins

Ingredients

• 2 1/2   pounds sweet potatoes (about 3 large), peeled and thinly sliced
• 1/2     cup chopped onion
• 2        tablespoons butter
• 2        tablespoons all-purpose flour
• 1/2     teaspoon salt
• 1 1/2  cups milk
• 1 1/2  teaspoons finely chopped canned chipotle peppers in adobo sauce
• 6        ounces queso quesadilla, queso blanco, or Monterey Jack cheese, shredded (1-1/2 cups)

Directions

1. Preheat oven to 350 degrees F. In a 4-quart Dutch oven cook sweet potato slices in lightly salted boiling water for 5 minutes; drain and set aside. Grease a 2-quart oval or rectangular baking dish; set aside.

2. For sauce, in a small saucepan cook onion in hot butter about 5 minutes or until tender. Stir in flour and salt. Add milk all at once; stir in chipotle pepper. Cook and stir over medium heat until thickened and bubbly. Remove saucepan from heat; stir in cheese.

3. Place half of the sliced potatoes in prepared baking dish. Cover with half of the sauce. Repeat layers.

4. Bake, covered, for 25 minutes. Uncover and bake about 15 minutes more or until potatoes are tender. Let stand for 10 minutes before serving. Makes 8 to 10 servings.

Nutrition Facts (Chipotle Scalloped Sweet Potatoes)

• Servings Per Recipe 8,
• cal. (kcal) 169,
• Fat, total (g) 6,
• chol. (mg) 19,
• sat. fat (g) 3,
• Monosaturated fat (g) 2,
• carb. (g) 24,
• fiber (g) 3,
• sugar (g) 7,
• pro. (g) 6,
• vit. A (IU) 13265,
• vit. C (mg) 19,
• Thiamin (mg) 0,
• Riboflavin (mg) 0,
• Niacin (mg) 1,
• Pyridoxine (Vit. B6) (mg) 0,
• Folate (µg) 24,
• Cobalamin (Vit. B12) (µg) 0,
• sodium (mg) 234,
• Potassium (mg) 453,
• calcium (mg) 151,
• iron (mg) 1,
• Percent Daily Values are based on a 2,000 calorie diet

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Lemon-Glazed Sweet Potatoes

http://www.bhg.com/recipe/vegetables/lemon-glazed-sweet-potatoes/

Makes: 6 to 8 servings

Prep 20 mins Bake 350°F 30 mins Cook 18 mins

Ingredients

• 6     medium sweet potatoes
• 3/4  cup water
• 1/3  cup granulated sugar
• 1/3  cup light brown sugar
• 1/2  teaspoon salt
• 3     tablespoons lemon juice
• 1/2  teaspoon freshly grated nutmeg
• 3     tablespoons unsalted butter
• 3     tablespoons finely shredded lemon peel

Directions

1. Preheat oven to 350 F. In large pot place potatoes with enough water to cover. Bring to boiling. Reduce heat, simmer 10 to 12 minutes or just until potatoes are tender but not soft. (Potatoes should be tender on the outside but resistant in center when pierced with tip of pairing knife.) Drain potatoes; cool.

2. Meanwhile put water, sugars and salt in nonreactive small saucepan. Bring to a boil, stirring just until the sugars are dissolved. Simmer 8 minutes; remove from heat. Stir in lemon juice, grated nutmeg, and 2 Tbsp. butter.

3. Butter a large shallow glass or ceramic baking dish with remaining butter. Peel potatoes; cut crosswise into 3/4-inch-thick slices. Arrange slices in single layer in baking dish. Pour lemon syrup over. Bake in the preheated oven 40 to 50 minutes, basting occasionally, until potatoes are well-glazed and begin to caramelize on edges. Remove from oven; cool slightly before serving. Serve hot or warm garnished with lemon peel. Makes 6 to 8 servings.

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Mashed Sweet Potatoes with Caramelized Onions

http://www.bhg.com/recipe/vegetables/mashed-sweet-potatoes-with-caramelized-onions/

Makes: 8 to 10 servings

Prep 30 mins Cook 30 mins

Ingredients

• 1/2   cup unsalted butter or butter
• 2      pounds yellow onions, peeled, halved, and thinly sliced (7 cups)
• 1/2   teaspoon salt
• 1/2   teaspoon freshly ground black pepper
• 4      pounds sweet potatoes or white potatoes, peeled and cut into 1/2-inch cubes (about 10 cups)
• 1/2   cup milk
• 1/3   cup dairy sour cream
• Salt and ground black pepper

Directions

1. To caramelize the onions, in a large skillet heat 1/4 cup of the butter. Add the onions and cook, stirring frequently, about 30 minutes or until golden brown. Season with the 1/2 teaspoon salt and pepper. Remove from the heat; set aside.

2. Meanwhile, cook the potatoes in a large pot, covered, in lightly salted boiling water for 12 minutes or until tender; drain.

3. Add the remaining 1/4 cup butter to the hot pot and let melt. Add the potatoes to the pot and mash with a potato masher until smooth. Stir in the milk, sour cream, and salt and pepper to taste. Stir in caramelized onions, reserving a few onions for garnish. Cook and stir over low heat until heated through. Transfer to a serving dish. Top with reserved onions. Makes 8 to 10 servings.

From the Test Kitchen

• Prepare potatoes through step 3 stirring in the caramelized onions, but do not heat through. Transfer to a 2-1/2- to 3-quart casserole. Cover and chill in the refrigerator up to 24 hours or until ready to serve. Before serving, bake potato-onion mixture in a 325 degree F oven for 55 to 60 minutes or until heated through.

Nutrition Facts (Mashed Sweet Potatoes with Caramelized Onions)

• Servings Per Recipe 8,
• cal. (kcal) 299,
• Fat, total (g) 14,
• chol. (mg) 37,
• sat. fat (g) 9,
• Monosaturated fat (g) 4,
• carb. (g) 40,
• Polyunsaturated fat (g) 1,
• fiber (g) 6,
• sugar (g) 12,
• pro. (g) 4,
• vit. A (IU) 20068,
• vit. C (mg) 33,
• Thiamin (mg) 0,
• Riboflavin (mg) 0,
• Niacin (mg) 1,
• Pyridoxine (Vit. B6) (mg) 0,
• Folate (µg) 36,
• Cobalamin (Vit. B12) (µg) 0,
• sodium (mg) 182,
• Potassium (mg) 680,
• calcium (mg) 101,
• iron (mg) 1,
• Percent Daily Values are based on a 2,000 calorie diet

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Baked Sweet Potato and Chile Wedges

http://www.bhg.com/recipe/appetizers-snacks/baked-sweet-potato-and-chile-wedges/

Makes: 8 to 10 servings

Prep 20 mins Roast 450°F 25 mins

Ingredients

• 3 1/2   pounds sweet potatoes (5 to 6 large)
• 2         tablespoons olive oil
• 1         teaspoon sea salt or 3/4 tsp. salt
• 1/4      teaspoon ground black pepper
• 1/2      cup orange juice
• 3 1/2   teaspoons chili powder
• 1         tablespoon honey
• 1         8 ounce carton dairy sour cream
• 1/3      cup snipped fresh cilantro

Directions

1. Preheat oven to 450 degrees F. Cut each unpeeled potato into 1-inch-thick wedges. Place in a large self-sealing plastic bag; toss with oil, sea salt, and pepper. Arrange in two 13x9x2-inch disposable foil pans.

2. Meanwhile, in small bowl combine orange juice, 3 teaspoons of the chili powder, and honey; set aside.

3. Bake potatoes, uncovered, 25 to 30 minutes or until tender, brushing three times with orange juice mixture, and shaking pan occasionally.

4. Meanwhile, in a small bowl combine sour cream, remaining 1/2 teaspoon chili powder, and 1/3 cup cilantro. Transfer potatoes to a serving dish; serve with sour cream mixture. Serve immediately or at room temperature. Makes 8 to 10 servings.

Nutrition Facts (Baked Sweet Potato and Chile Wedges)

• Servings Per Recipe 8,
• cal. (kcal) 233,
• Fat, total (g) 10,
• chol. (mg) 12,
• sat. fat (g) 4,
• carb. (g) 35,
• Monosaturated fat (g) 4,
• Polyunsaturated fat (g) 1,
• fiber (g) 5,
• sugar (g) 10,
• pro. (g) 3,
• vit. A (IU) 20456,
• vit. C (mg) 15,
• Thiamin (mg) 0,
• Riboflavin (mg) 0,
• Niacin (mg) 1,
• Pyridoxine (Vit. B6) (mg) 0,
• Folate (µg) 28,
• Cobalamin (Vit. B12) (µg) 0,
• sodium (mg) 307,
• Potassium (mg) 591,
• calcium (mg) 81,
• iron (mg) 1,
• Milk () 7,
• Percent Daily Values are based on a 2,000 calorie diet

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Mashed Maple Sweet Potatoes

http://www.bhg.com/recipe/vegetables/mashed-maple-sweet-potatoes/

Makes: 6 servings

Start to Finish 50 mins

Ingredients

• 3       medium sweet potatoes, peeled and quartered
• 1/4    cup maple syrup or maple-flavored syrup
• 2       tablespoons margarine or butter
• 1/4    teaspoon salt
• 1/4 - 1/3  cup half-and-half, light cream, or milk

Directions

1. In a medium saucepan cook potatoes, covered, in a small amount of boiling water for 30 to 35 minutes or until very tender; drain. Mash with a potato masher or beat with an electric mixer on low speed.

2. Add maple syrup, margarine or butter, and salt. Gradually beat in enough half-and-half, light cream, or milk to make potato mixture light and fluffy. Pipe or spoon potato mixture onto serving plates. Makes 6 side-dish servings.

Nutrition Facts (Mashed Maple Sweet Potatoes)

• Servings Per Recipe 6,
• cal. (kcal) 151,
• Fat, total (g) 5,
• chol. (mg) 4,
• sat. fat (g) 1,
• carb. (g) 25,
• pro. (g) 2,
• sodium (mg) 166,
• Percent Daily Values are based on a 2,000 calorie diet

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Roasted Sweet Potatoes with Honey and Cinnamon

Recipe courtesy Tyler Florence

Yield: 4 servings

Ingredients

• 4 sweet potatoes, peeled and cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
• 1/4 cup honey 
• 2 teaspoons ground cinnamon
• Salt and freshly ground black pepper

Directions

Preheat oven to 375 degrees F.

Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.

Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

SERVES: 4 (SIDE); Calories: 304; Total Fat: 15 grams; Saturated Fat: 2 grams; Protein: 2 grams; Total carbohydrates: 41 grams; Sugar: 24 grams; Fiber: 5 grams; Cholesterol: 0 milligrams; Sodium: 216 milligrams

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Sweet Potato-Carrot Casserole

Cooked carrots add smooth texture and extra flavor to this comfort food favorite. Serve this classic holiday casserole any time of year and expect rave reviews. Top with marshmallows and spicy-sweet pecans.

Southern Living NOVEMBER 2011

• Yield: Makes 8 to 10 servings
• Hands-on:40 Minutes
• Total:3 Hours, 40 Minutes

Ingredients

• 6 large sweet potatoes (about 5 lb.)
• 1 1/2 pounds carrots, sliced
• 1/4 cup butter
• 1 cup sour cream
• 2 tablespoons sugar
• 1 teaspoon lemon zest

• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon freshly ground pepper
• 1 1/2 cups miniature marshmallows
• 1 cup Sugar and Spice Pecans (Recipe Directly Below here)
•  Sugar-and-Spice Pecans

Preparation

1. Preheat oven to 400°. Bake sweet potatoes on an aluminum foil-lined 15- x 10-inch jelly-roll pan 1 hour or until tender. Reduce oven temperature to 350°. Cool potatoes 30 minutes.
2. Meanwhile, cook carrots in boiling water to cover 20 to 25 minutes or until very tender; drain.
3. Process carrots and butter in a food processor until smooth, stopping to scrape down sides as needed. Transfer carrot mixture to a large bowl.
4. Peel and cube sweet potatoes. Process, in batches, in food processor until smooth, stopping to scrape down sides as needed. Add sweet potatoes to carrot mixture. Stir in sour cream and next 5 ingredients, stirring until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
5. Bake at 350° for 30 minutes or until thoroughly heated. Remove from oven. Sprinkle with marshmallows. Bake 10 more minutes or until marshmallows are golden brown. Remove from oven, and sprinkle with Sugar-and-Spice Pecans.
Note: To make ahead, prepare recipe as directed through Step 4; cover and chill up to 24 hours. Remove from refrigerator, and let stand 30 minutes. Proceed with recipe as directed in Step 5.

Sugar-and-Spice Pecans

This recipe goes with Sweet Potato-Carrot Casserole

Southern Living NOVEMBER 2011

• Yield: Makes 4 cups
• Hands-on:15 Minutes
• Total:1 Hour, 10 Minutes

Ingredients

• 1 egg white
• 4 cups pecan halves and pieces
• 1/2 cup sugar

• 1 tablespoon orange zest
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger

Preparation

1. Preheat oven to 350°. Whisk egg white in a large bowl until foamy. Add pecans, and stir until evenly coated.
2. Stir together sugar and next 3 ingredients in a small bowl until blended. Sprinkle sugar mixture over pecans; stir gently until pecans are evenly coated. Spread pecans in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan.
3. Bake at 350° for 24 to 26 minutes or until pecans are toasted and dry, stirring once after 10 minutes. Remove from oven, and let cool until completely cool (about 30 minutes).
Note: To make ahead, prepare pecans as directed. Store in a zip-top plastic freezer bag at room temperature up to 3 days, or freeze up to 3 weeks.


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Classic Sweet Potato Casserole

http://www.myrecipes.com/recipe/classic-sweet-potato-casserole-10000001940936/

This mouthwatering casserole will satisfy lovers of crunchy pecans and cornflakes as well as marshmallows.

Southern Living DECEMBER 2009

• Yield: Makes 6 to 8 servings
• Hands-on:20 Minutes
• Total:2 Hours, 40 Minutes

Ingredients

• 4 1/2 pounds sweet potatoes
• 1 cup granulated sugar
• 1/2 cup butter, softened
• 1/4 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract

• 1/4 teaspoon salt
• 1 1/4 cups cornflakes cereal, crushed
• 1/4 cup chopped pecans
• 1 tablespoon brown sugar
• 1 tablespoon butter, melted
• 1 1/2 cups miniature marshmallows

Preparation

1. Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.
2. Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
3. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.
4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.

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Maple Sweet Potato Cups

Swing by the freezer section for one of our favorite convenience items—frozen sweet potatoes. If you want to skip the meringue in Step 2, top with miniature marshmallows instead.

Southern Living DECEMBER 2009

• Yield: Makes 8 servings
• Prep time:15 Minutes
• Total:39 Minutes

Ingredients

• 2 (24-oz.) packages frozen steam-and-mash sweet potatoes
• 1/3 cup butter, cut up
• 1/3 cup firmly packed light brown sugar
• 1/3 cup pure maple syrup 
• 3 teaspoons orange zest
• 1 teaspoon salt
• 4 egg whites
• 1/2 cup granulated sugar

Preparation

1. Preheat oven to 400°. Steam potatoes according to package directions. Mash together sweet potatoes and next 5 ingredients. Spoon mixture into 8 (6-oz.) custard cups. Place on a baking sheet.
2. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar is dissolved. Spread meringue over sweet potato mixture.
3. Bake at 400° for 10 minutes or until golden brown.
Note: We tested with Ore-Ida Steam n' Mash Cut Sweet Potatoes.

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Mashed Sweet Potatoes with Cumin

http://www.myrecipes.com/recipe/mashed-sweet-potatoes-with-cumin-10000000257378/

The smoky flavor of ground cumin provides flavor surprise to this vegetable classic.

Southern Living OCTOBER 1999

• Yield: Makes 8 to 10 servings

Ingredients

• 4 sweet potatoes, peeled and cubed (about 3 1/2 pounds)
• 2 medium-size purple onions, coarsely chopped
• 1/2 cup butter or margarine, cubed
• 1 teaspoon salt
• 1/2 teaspoon ground red pepper

• 2 tablespoons maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 cup chopped pecans, toasted

Preparation

Combine first 3 ingredients in a lightly greased 11- x 7-inch or shallow 2-quart baking dish; sprinkle with salt and red pepper.
Bake, covered, at 375° for 40 to 45 minutes or until potato is tender. Remove from oven. Add syrup and next 3 ingredients; mash, leaving a few lumps. Sprinkle with pecans.
NOTE: To make ahead, cover and chill after baking. Remove from refrigerator; let stand 30 minutes. Bake at 375º for 30 minutes or until thoroughly heated.

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Roasted Sweet Potato-and-Onion Tart

 

Southern Living OCTOBER 2012

• Yield: Makes 6 to 8 servings
• Hands-on:30 Minutes
• Total:2 Hours, 40 Minutes

Ingredients

• 3 cups 3/4-inch-cubed sweet potatoes (about 1 1/2 lb.)
• 1 cup chopped red onion
• 2 tablespoons olive oil
• 1 teaspoon seasoned pepper
• 6 cooked bacon slices, crumbled
• 1/4 cup chopped fresh flat-leaf parsley
• 1 (14.1-oz.) package refrigerated piecrusts

• 2 cups (8 oz.) shredded Gruyère cheese
• 1 1/2 cups half-and-half
• 4 large eggs
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon salt
• Garnish: fresh rosemary sprigs

Preparation

1. Preheat oven to 425°. Toss together first 4 ingredients in a large bowl; arrange mixture in a single layer in a lightly greased 15- x 10-inch jelly-roll pan. Bake 20 minutes or just until potatoes are tender, stirring after 10 minutes. Cool completely in pan on a wire rack (about 30 minutes). Stir in bacon and parsley.
2. Unroll piecrusts; stack on a lightly greased surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess piecrust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet.
3. Bake at 425° for 12 minutes. Remove weights and foil; bake 5 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.
4. Layer half of sweet potato mixture and half of cheese in tart shell; repeat layers once.
5. Whisk together half-and-half and next 3 ingredients; pour over cheese.
6. Bake at 350° on lowest oven rack 35 to 40 minutes or until set. Cool tart on baking sheet on a wire rack 15 minutes.

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Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

Show: Everyday Italian 
Episode: Sensational Thanksgiving Sides Recipe courtesy Giada De Laurentiis

Serves:  6 to 8 servings (about 105 gnocchi)

Ingredients

For the Gnocchi:

• 2 pounds sweet potatoes
• 2/3 cup whole milk ricotta cheese
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface

For the Maple Cinnamon Sage Brown Butter:

• 1/2 cup unsalted butter (1 stick)
• 20 fresh sage leaves
• 1 teaspoon ground cinnamon
• 2 tablespoons maple syrup
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions

For the Gnocchi: Preheat the oven to 425 degrees F.

Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.

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Curried Sweet Potato Mash

Recipe courtesy Food Network Magazine,
From: 50 Mashed Potatoes

Serves:  4 servings

Directions

Make Sweet Potato Mash; puree with 1 tablespoon curry powder and 3 tablespoons each plain Greek yogurt and mango chutney. Top with toasted coconut.

Sweet Potato Mashed Potatoes Roast 2 pounds sweet potatoes at 400 degrees until tender, 1 hour. Halve, then scoop out flesh. Puree with 4 tablespoons butter; add salt.

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Whipped Sweet Potatoes and Bananas with Honey

Recipe courtesy Tyler Florence

Yield: 10 to 12 servings

Ingredients

• 5 medium sweet potatoes, scrubbed
• 4 bananas, unpeeled
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/4 cup honey 
• 1/2 cup all-purpose flour
• 3/4 cup dark brown sugar
• 1 1/2 cups pecans, chopped
• Kosher salt

Directions

Preheat the oven to 375 degrees F.

Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off.

When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.

In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.

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Sweet Potato Gratin with Chile-Spiced Pecans

 

Contributed by Jose Garces

• ACTIVE: 25 MIN
• TOTAL TIME: 2 HRS
• SERVINGS: 12

Jose Garces says this dish best exemplifies his Thanksgiving menu: traditional at its core but with unexpected Latin accents. The gratin is silky and sweet, topped with gooey marshmallows and delightfully crunchy pecans flavored with chile powder.

Ingredients & Instructions

1. 5 pounds sweet potatoes
2. 4 tablespoons unsalted butter
3. 2 cups pecans (8 ounces)
4. 2 tablespoons sugar
5. 1 teaspoon chipotle chile powder
6. Kosher salt
7. 1/4 cup honey
8. 1/2 teaspoon cinnamon
9. 1/4 teaspoon ground allspice
10. 1/8 teaspoon ground cloves
11. 1/2 cup heavy cream
12. Freshly ground pepper
13. 2 cups mini marshmallows

1. Preheat the oven to 375°. Roast the sweet potatoes on a large baking sheet for about 1 hour and 10 minutes, until tender.
2. Meanwhile, in a skillet, melt the butter. Add the pecans, sugar and chipotle powder and cook over moderate heat, stirring, until the sugar starts to caramelize and the pecans are well-coated, 8 minutes. Spread the pecans on a parchment-lined baking sheet, sprinkle with salt and let cool.
3. Cut the potatoes in half lengthwise and scoop the flesh into the bowl of a food processor; discard the skins. Add the honey, cinnamon, allspice and cloves to the processor and puree. Add the cream and puree. Season with salt and pepper.
4. Scrape the potatoes into a 9-by-13-inch baking dish; scatter the marshmallows on top. Bake in the top third of the oven for 25 minutes, until the marshmallows are golden. Sprinkle with the pecans and serve.

Make Ahead The sweet potato puree can be refrigerated overnight. Bring to room temperature and top with the marshmallows before baking. The spiced nuts can be stored in an airtight container for up to 3 days.

• From A Chef’s All-American Thanksgiving, Thanksgiving: How to Fake It/How to Make It
• Published November 2008

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Sweet Potato Casserole with Bourbon and Pineapple

SERVES 12–16

INGREDIENTS

5½ lb. sweet potatoes
½ cup dark brown sugar
¼ cup bourbon
4 tbsp. unsalted butter, melted
1½ tsp. kosher salt
1 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground allspice
½ tsp. freshly grated nutmeg
½ tsp. ground black pepper
2 eggs
1 (8-oz.) can crushed pineapple
1 cup sugar
1 tsp. vanilla extract
4 egg whites

INSTRUCTIONS

1. Heat oven to 350°. Place potatoes on a foil-lined baking sheet; bake until tender, about 1½ hours. Peel and transfer to a food processor along with brown sugar, bourbon, butter, 1 tsp. salt, cinnamon, ginger, allspice, nutmeg, pepper, eggs, and pineapple; puree. Transfer to a 9" x 13" baking dish; bake until heated through, about 25 minutes.

2. While casserole bakes, bring sugar, and ¼ cup water to a boil in a 1-qt. saucepan over high heat; attach a candy thermometer to the side of the pan, and cook, without stirring, until syrup reaches 250°. Meanwhile, place remaining salt, vanilla, and egg whites in a large bowl; beat on medium-high speed of a hand mixer until soft peaks form. While beating, slowly drizzle in hot syrup, and beat until meringue is thickened and cooled.

3. Heat broiler to high. Spread meringue over casserole; broil until lightly browned, about 2 minutes.
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