What's your favorite recipe using sweet potatoes?

Question

I never ate sweet potatoes as a child, but have tried them as an adult and found them to be tasty, but don't have any recipes for them. Can you provide some, please, with measurements included?

Answer 1

I usually use sweet potatoes, peaches, cashews, brown sugar...and a touch of cinnamon. I use about equal amounts of canned peaches to boiled sweet potatoes sliced) and generous with the cashews, about a cup of water, and 3/4 cup of brown sugar and cinnamon about 1/2 tsp...sorry to be vague, but I cook by eye...mix peaches and sweet potatoes together and sprinkle in the who cashews, add sugar, water and cinnamon in a shallow baking dish, bake for maybe 20 minutes....marshmellows can be added to the top of the food in the last five minutes...bake at 350 F.

Answer 2

Sweet Potato Pie.

INGREDIENTS:
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

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DIRECTIONS:
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Answer 3

You can slice and fry them like french fries, pretty tasty, or you can cut into squares boil into slightly soft, drain most of the water out add butter, brown sugar, cook that until they are almost soft. (It's called candied yams, u can the the recipe online) You can also boil, mash, add two eggs, vanilla brown sugar, butter, a little pet milk, bake, also very good. go on line to get the actual recipe. Good luck.

Answer 4

I don't have the recipe, but I'm sure you could find it online. I ate at a restaurant that served sweet potato fries and they were delicious!

Answer 5

This is my favorite way to eat sweet potatoes: easy and delish! Microwave sweet potato until fork-tender, peel and dice, wrap in warm tortilla w/cheddar cheese and tobasco or salsa and sourcream, if you like a cool complement to your spice. Enjoy!

Answer 6

Mashed Sweet Potatoes Recipe #74982
This is our version for Thanksgiving. Wonderful fresh taste! Not for those who want a marshmellow covered sweet potato! Recipe can be double but you must allow for more cooking time.
4 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons heavy cream
1/2 teaspoon salt
1 teaspoon sugar
2 lbs sweet potatoes, peeled,quartered lengthwise,and cut crosswise into 1/4 inch-thick (about 2 large or 3 medium-small potatoes)
salt & freshly ground black pepper

4 servings Change size or US/metric
Change to: servings US Metric

55 minutes 10 mins prep

Combine butter, cream, salt, sugar, and sweet potatoes in large saucepan.
Cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork.
This will take between 30 to 45 minutes.
Take off heat and mash sweet potatoes in saucepan with potato masher.
You can also put potatoes into kitchen aid mixer and mix.
Stir in salt and pepper to taste.
Serve immediately.


Sweet Potato Pie Recipe #120008
I looked through the sweet potato pie recipes here and could not find one quite like this. The topping makes it different. From Reiman Publications' "The Country Cooking Recipe Collection Prize-Winning Pies."
PIE
2 eggs
1 (12 ounce) can evaporated milk
1 teaspoon vanilla
1 1/4 cups sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups sweet potatoes, cooked and mashed
1 (9 inch) unbaked pie shells, premade or homemade
TOPPING
1/3 cup butter
1/3 cup flour
1/2 cup brown sugar, packed
1/2 cup flaked coconut
1/2 cup pecans, chopped
whipped topping (optional) or ice cream (optional)

8 servings 1 pie Change size or US/metric
Change to: pie US Metric

1 hour 20 minutes 20 mins prep

Preheat oven to 425°F
Combine topping ingredients together; set aside.
In a large bowl, beat eggs; add milk and vanilla.
In another bowl, combine sugar, cinnamon, and nutmeg; add to egg mixture.
Add sweet potatoes and beat until smooth.
Pour into pie shell.
Bake for 15 minutes.
Keep pie in oven - reduce heat to 350F and bake for 30 minutes longer.
Sprinkle topping over pie; return pie to oven to bake another 10-15 minutes, or until the topping is golden.
Cool on a wire rack.
Serve with whipped topping or ice cream, if desired.
Store leftover pie in the refrigerator.

Answer 7

try making french fries out of them....just cut them up like you would french fries....either put them in a fryer or if you dont have one of those line a cookie sheet with foil and put a thin layer of oil on the foil and put the fries on top...put them in the oven at 350 until theyre tender and crispy

Answer 8

! can sweet taters
! can apple pie filling
! handful marshmallows
Mix and heat!

Answer 9

Boiled Sweet Potatoes: Drop clean sweet potatoes into enough boiling water to cover them. Cover pan and return water to boiling as quickly as possible. Lower heat and cook until tender. Drain at once. Peel and season with butter and salt to taste. Use 1 medium sweet potato per person. Boiled sweet potatoes can be used for pies, cookies, casseroles, glazed, candied or frozen.

Deep Fat French Fried Sweet Potatoes: Pare and cut into length-wise strips, about 1/2 inch thick. Heat oil in fryer to 365 degrees F. Keep fry basket in fat as it heats.

Raise basket and add enough sweet potato strips to cover bottom of basket. Lower basket slowly into hot fat. If fat bubbles much, lift and lower basket until bubbling subsides. Fry until sweet potato strips are brown and tender. Remove from hot oil and drain onto paper towels. Sprinkle with salt, if desired. Spread sweet potatoes on baking sheet and place in a warm oven while others are being cooked.

Charcoal Broiled Sweet Potatoes: Rub a little fat over clean sweet potato skins. Wrap double foil loosely around sweet potatoes. Cook in coals for about 45 minutes. Keep warm on edge of grill.

Skillet Sweet Potatoes: In large deep skillet, heat 1 1/2 inch deep vegetable oil to 365 degrees F. Add sweet potato strips to cover bottom of skillet; fry 5 minutes or until brown and tender. Remove from hot oil and drain on paper towels. Sprinkle with salt or powdered sugar.

Microwave Sweet Potatoes: For best results, choose uniform size sweet potatoes. Pierce washed sweet potatoes with a fork. Place on paper towel on shelf of microwave oven 1 inch apart. Turn sweet potatoes over and rearrange after half of cooking time. Cook on HIGH power level. Cooking time will vary, depending on the number of sweet potatoes.


Sweet Potatoes Minutes
1 4 to 6
2 6 to 8
3 8 to 12
4 12 to 16
5 16 to 20

Sweet potatoes may still feel firm when done. Let stand 5 minutes to soften.
Candied Sweet Potatoes

6 medium sweet potatoes
1/2 cup sugar
1/4 cup water
3 tablespoons butter

Scrub sweet potatoes thoroughly. Drop them in enough boiling salted water to cover sweet potatoes. Cover pan. Lower heat and cook 15 to 20 minutes. Drain; peel sweet potatoes and cut into 1/2 inch slices. Put into buttered baking dish. Combine sugar, water and butter. Boil 2-3 minutes, then pour over cooked, sliced sweet potatoes. Bake at 350 degrees F. for about 30 minutes or until lightly brown. Spoon syrup over sweet potatoes several times while baking. Lemon juice or lemon slices on top of sweet potatoes while baking will improve flavor and help retain their bright color. Yield: 6 servings

SWEET POTATO BUTTER

2 Garlic cloves
Freshly ground Pepper to taste
2 Sweet Potatoes
Fine Sea Salt to taste
2 medium Carrots
2 Tablespoons chopped Parsley
1/2 to 3/4 Cup Vegetable broth
2 Tablespoons chopped Cilantro (Optional)
1 Tablespoon extra-virgin Olive Oil


Put unpeeled garlic cloves on aluminum foil and bake at 350 degrees F. in oven or toaster oven for about 10 minutes, until soft.

Microwave or boil unpeeled potatoes until done. Peel carrots, cut into large chunks and microwave or boil until soft.

Drain carrots, peel potatoes and put both in a food processor. Squeeze in the baked garlic. Add 1/2 cup broth and blend. With motor running, add oil and keep blending, adding more broth until puree is fairly smooth and full.

Add salt and pepper to taste. Dip can be made as long as a day in advance, covered and refrigerated. Bring to room temperature for serving and stir in the optional herbs right before serving with raw vegetables and bread sticks.

Makes 6 servings.

SWEET POTATO PECAN PIE (Makes one 9-inch pie)

1 (9 - inch) unbaked pastry shell
1 pound (2 medium) sweet potatoes (yams!), cooked and peeled
1/4 cup margarine or butter
1 (14 - ounce) can Eagle Brand Sweetened Condensed Milk, (NOT evaporated milk)
1 teaspoon grated orange rind
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs
Pecan Topping

Preheat oven to 350 degrees F. In large mixer bowl, beat hot sweet potatoes with margarine until smooth. Add remaining ingredients except pastry shell and Pecan Topping; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon Pecan Topping evenly over top. bake 20 to 25 minutes longer or until golden brown. Cool. Serve warm or chilled. Refrigerate leftovers.

Pecan Topping: In small mixer bowl, combine 1 egg, 3 tablespoons dark corn syrup, 3 tablespoons firmly packed light brown sugar, 1 tablespoon margarine or butter, melted, and teaspoon maple flavoring; mix well. Stir in 1 cup chopped pecans.