Time 2h10m Yield 6 servings Number Of Ingredients 18 Steps:
Preheat the oven to 350 degrees F. Lightly spray a 9-inch square baking dish with nonstick cooking spray. Whisk together the butter with the brown sugar and molasses in a bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Stir in the salt, spices, orange zest and juice. Fold in the sweet potatoes. Pour the mixture into the prepared baking dish, then smooth the top and cover with foil. Bake until the center is set and the potatoes are soft, about 40 minutes. Remove the foil and bake until bubbling and starting to brown on the edges, another 10 minutes. Remove from the oven and allow to cool to room temperature. Serve chilled or at room temperature with the Eggnog Whipped Cream. Add the whipping cream, confectioners’ sugar and nutmeg to the chilled bowl of a stand mixer fitted with the whisk attachment (or a chilled large bowl if using a hand mixer) and whisk on high speed until soft peaks form, about 2 minutes. Fold in the eggnog.
Time 1h20m Yield 12 Number Of Ingredients 11 Steps:
Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish. Beat the butter, sugar, molasses, cinnamon, nutmeg, cloves, and salt together in a large bowl until smooth. Stir in the sweet potatoes, vanilla extract, eggs, and evaporated milk until evenly blended. Pour into the prepared baking dish. Bake in the preheated oven until the sweet potatoes are tender, and the top of the pone is golden brown, about 1 hour.
Time 1h10m Yield 12 servings. Number Of Ingredients 8 Steps:
Preheat oven to 350°. In a large bowl, combine sweet potatoes, sugar, corn syrup, butter and orange zest. In another bowl, combine flour, nutmeg and cinnamon. Add to sweet potato mixture; mix well. Transfer to a greased 13x9-in. baking dish. Bake until potatoes are bubbly and golden brown, 55-60 minutes. Let stand 10 minutes before serving.,
Time 2h10m Yield 12 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish with butter or oil. Place the sweet potato chunks into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and transfer to a large bowl. Mash the potatoes with a potato masher. Add the brown sugar, butter, condensed milk, vanilla extract, cinnamon, and salt to the mashed potato; beat with a wire whisk until fluffy. Crack the eggs into the bowl and continue whisking until the mixture is light in color; pour into the prepared dish. Bake in the preheated oven until golden brown, about 90 minutes.
Time 1h30m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Combine the potatoes, lemon rind, and orange rind. Beat eggs, sugar and butter and stir into potato mixture. Add the spices, molasses, milk, and bourbon. Mix thoroughly and bake in a slow oven (about 300 degrees) for an hour in a buttered casserole.
Time 1h45m Yield 6 servings Number Of Ingredients 13 Steps:
Preheat the oven to 350˚ F. Lightly spray a 9-inch square baking dish with cooking spray. Whisk together the melted butter, brown sugar and molasses in a large bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Whisk in the salt, cinnamon, ginger, nutmeg, orange zest and orange juice. Fold in the sweet potatoes. Pour the mixture into the prepared baking dish, then smooth the top and cover with foil. Bake until the center is set and the potatoes are soft, about 40 minutes. Remove the foil and bake until caramelized on top, another 10 minutes. Let cool to room temperature, about 30 minutes. To make the whipped cream topping: beat 1 cup heavy cream and 3 tablespoons confectioners’ sugar in a chilled bowl with a mixer on high speed until stiff peaks form, about 2 minutes.
Time 1h20m Yield 2-4 serving(s) Number Of Ingredients 7 Steps:
Peel and grate sweet potatoes. Add other ingredients and mix thoroughly. Pour into greased baking dish and cook in slow oven at 300 degrees F until done, about 1 hour.
Time 1h20m Yield 16 servings, 1/2 cup each Number Of Ingredients 7 Steps:
Preheat oven to 350°F. Beat potatoes, sugar and coconut milk in large bowl with electric mixer on medium speed until sugar is completely dissolved. Add evaporated milk, ginger and vanilla; mix until well blended. Spoon into greased 13x9-inch baking dish. Bake 1 hour or until center is set. Sprinkle with the coconut. Serve warm or cold. Cover and refrigerate any leftovers.
