Time 1h40m Yield 6 servings Number Of Ingredients 19 Steps:
Preheat the oven to 350 degrees F. Lightly spray a 9-by-9-inch baking dish with nonstick cooking spray. Whisk together the butter with the sugar and molasses in a large bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Whisk in the salt, spices, 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. Cool to room temperature, about 30 minutes, and serve with Eggnog Whipped Cream. Add the heavy cream and confectioners’ sugar 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 stiff peaks form, about 2 minutes. Gently fold in the eggnog and nutmeg, being careful not to break the whipped cream.
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 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 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 1h20m Yield 8 servings. Number Of Ingredients 16 Steps:
Carefully spread caramel topping over bottom of pastry shell; set aside. In a small bowl, combine the sweet potatoes, eggnog, egg, butter and vanilla. Stir in the sugars and cinnamon. Carefully spoon over caramel layer. , Bake at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer. , Meanwhile, in a small bowl, combine the coconut, flour and brown sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over pie. , Bake for 10-15 minutes or until a knife inserted in the center comes out clean and topping is golden brown (cover edges with foil if necessary to prevent overbrowning). Cool on a wire rack. Store in the refrigerator.
Time 1h45m Yield 8 servings. Number Of Ingredients 12 Steps:
Preheat oven to 400°. Scrub sweet potatoes; pierce several times with a fork. Place on a foil-lined 15x10x1-in. baking pan; bake until tender, 1 hour. Remove from oven. Reduce oven setting to 350°., When potatoes are cool enough to handle, remove and discard peel. Mash potatoes in a large bowl (you should have about 6 cups mashed). Stir in eggnog, raisins, sugar and salt. Transfer to a greased 11x7-in. baking dish., For topping, in a small bowl, mix flour, oats, brown sugar, pecans and spices; stir in butter. Sprinkle over sweet potatoes. Bake, uncovered, until heated through and topping is lightly browned, 30-35 minutes.
Time 55m Yield 8 Number Of Ingredients 9 Steps:
Preheat an oven to 375 degrees F (190 degrees C). Mix sweet potatoes, eggnog, butter, sugar, salt, ginger, clove, orange zest, and pecans in a large bowl. Pour into a 2-quart baking dish. Bake in the preheated oven until heated through and golden on top, about 40 minutes.
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 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 1h15m Yield 6 Number Of Ingredients 9 Steps:
Preheat oven to 325 degrees F (165 degrees C). Mix sugar, butter, egg, cinnamon, salt, and nutmeg together in a bowl. Stir in sweet potatoes, orange zest, and orange juice until evenly incorporated. Pour mixture into a shallow 9x13-inch baking dish. Bake in the preheated oven until cooked through and bubbling, 1 hour. Serve hot or cold.
Time 3h15m Yield 8 Number Of Ingredients 9 Steps:
Preheat oven to 450 degrees F (230 degrees C). Beat sweet potatoes, eggnog, eggs, sugar, butter, rum, cinnamon, and nutmeg together in a bowl with an electric mixer until smooth. Pour sweet potato mixture into prepared pie crust. Bake pie in the preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C) and continue baking until pie is set, 50 to 55 minutes. Chill in the refrigerator for at least 2 hours or overnight.
Time 1h20m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Place cut sweet potatoes in an oven safe casserole dish. Mix sugar, cinnamon and salt; pour over sweet potatoes. Pour whipping cream over potatoes, pressing potatoes down into cream. Bake at 350 degrees for 1 hour, occasionally pushing potatoes down into cream.
Time P1DT20m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
Adjust oven rack to middle position and preheat oven to 300* F. Line a baking sheet with parchment paper. Toss egg white with toasted nuts in a bowl. In a medium bowl, mix 2 tablespoons brown sugar with cinnamon. Stir nut mixture into cinnamon mixture, spread on baking sheet, and bake until hardened and candy-like, about 30 minutes. Allow mixture to cool completely, then crumble into small pieces. (Topping can be stored in airtight container up to 5 days.). Steam sweet potatoes in steamer basket set in large covered suacepan with 1 inch of boiling water until tender, about 20 minutes. Drain. Using electric mixer on medium speed, beat heavy cream in large bowl until stiff peaks form, and transfer to medium bowl. Beat sweet potatoes in the now-empty bowl until very smooth. Beat in butter, remaining 2 tablespoons brown sugar, eggnog, zest, juice, nutmeg, and salt. Fold in whipped cream, transfer to serving bowl, top with the praline mixture, and serve.
Time 50m Yield 8 servings. Number Of Ingredients 13 Steps:
In a large bowl, combine the potatoes, eggnog, raisins, sugar and salt. Transfer to a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over top., Bake, uncovered, at 350° for 30-35 minutes or until heated through.
