Time 55m Yield 8 servings. Number Of Ingredients 12 Steps:
Preheat oven to 325°. In a large bowl, beat the sweet potatoes, sugar, eggs, milk, butter, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish. , In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over sweet potato mixture. Bake, uncovered, until a thermometer reads 160°, 45-50 minutes.
Time 45m Yield 6 to 8 servings Number Of Ingredients 12 Steps:
For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes. For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish. For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
Time 45m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
In a resealable plastic bag toss the cubed sweet potatoes with melted butter or oil; add the rest of ingredients; toss well to coat. Transfer to a greased baking dish (large enough to hold the potatoes in one layer). Bake uncovered at 400 degrees for about 22-25 minutes, or until sweet potatoes are tender but not too soft (tossing with a wooden spoon or spatula about every 15-20 minutes, baking time will vary depending on the size you cut the potatoes). NOTE careful not to over bake as the potatoes will become mushy. Delicious!
Time 1h15m Number Of Ingredients 11 Steps:
Heat oven to 200C/180C fan/gas 6. Put the cream, garlic and herb sprigs into a small saucepan and slowly bring to just below boiling. Turn off the heat, season and leave to infuse. Put the spinach into a colander, pour over a kettle of boiling water and leave to drain for a few mins. Then squeeze out as much water as possible. Season with salt, pepper and freshly grated nutmeg. Grease an ovenproof dish generously with butter and spread half the sweet potato slices across the bottom. Top with a layer of spinach, then the remaining potato. Pour over the cream mixture, through a sieve to remove the garlic and herbs, then sprinkle with cheese. Bake for 45-55 mins until golden and tender. Meanwhile, if you’re serving the chops, heat a griddle or frying pan and finely chop the leaves from the herb sprig. Rub over the chops with the oil and some seasoning, then griddle or fry for 3-4 mins on each side or until cooked to your liking. Leave bake, and chops if serving, to rest for 5 mins, then serve with a big green salad.
Time 55m Yield 8-10 servings. Number Of Ingredients 14 Steps:
In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Stir in raisins and pecans. Pour into a greased 8-cup fluted tube pan. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar.
Time 55m Yield 12 servings. Number Of Ingredients 10 Steps:
Preheat oven to 400°. Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook just 10-15 minutes or until tender. Drain. , Mash potatoes with butter. Add marmalade, orange juice, brown sugar, salt and ginger. Transfer to a greased 13x9-in. baking dish. Toss cookie crumbs with butter; sprinkle over the top. , Bake, uncovered, 20 minutes or until browned. Let stand 15 minutes before serving.
Number Of Ingredients 4 Steps:
Preheat oven to 375 degrees with rack in center position. Scrub and pat potatoes dry. Pierce potatoes all over with the tines of a fork and bake in oven, directly on rack, until soft and caramelizing, 1 1/2 hours. Slash the tops of potatoes open with the tip of a sharp knife and push ends of each potato toward each other to open. Divide butter, salt, and pepper among potatoes and serve.
Time 1h10m Yield 6 Number Of Ingredients 4 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Line a glass baking dish with aluminum foil. Pierce sweet potatoes multiple times on each side with a fork. Rub with oil and place in the prepared baking dish. Bake in the preheated oven for 1 hour, turning once after 30 minutes. Remove from the oven and let rest for 5 minutes. Slice sweet potatoes in half. Make small slits in the flesh for brown sugar and butter to sink into. Place 1 tablespoon brown sugar on each half. Place 1 teaspoon butter on each half.
Time 50m Yield 4-6 servings. Number Of Ingredients 8 Steps:
Cut potatoes in half lengthwise, then into 2-in. pieces. Place in an ungreased 8-in. square baking dish. , In a small saucepan, combine the orange juice, sugar, raisins, butter, cornstarch and salt. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir for 2 minutes longer. , Pour over potatoes. Sprinkle with nuts. Bake, uncovered, at 350° for 20 minutes or until bubbly.
Time 1h15m Yield 4 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat. Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste). Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.
Time 1h5m Yield 7 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart casserole dish. In a large bowl, blend together the sweet potatoes, milk, orange juice, eggs, vanilla, sugar, salt, butter, nutmeg and cinnamon. Pour into prepared casserole dish. Mix together the 1/4 cup butter, brown sugar, flour and pecans; sprinkle over sweet potato mixture. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Time 1h10m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 375. Leave peels on sweet potatoes and chop them and apple, onion and sausage into bite sized chunks. Place potatoes, onions and apples into ziploc bag. Pour in olive oil and all seasoning (more or less of these taste.). Shake bag until everything is coated well. Pour into 13x9 in pan and toss with sausage. Bake uncovered in 375 degree oven for 1-1 1/2 hours until sausage is browned and potatoes are tender.
