AMARETTO YAMS
I had this dish years ago at an ex-boyfriend's house while I was there for Thanksgiving dinner and his mom shared her recipe. I am usually pretty traditional and old-fashioned with my Thanksgiving menu, but always make these because they are so good! My relationship didn't last, but this recipe continues to be a favorite, years later!
Provided by thisgurlluvs2cook
Categories Side Dish Vegetables Sweet Potatoes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix crushed cookies with 1/2 cup butter in a bowl. Mash sweet potatoes with 1/4 cup butter in separate bowl; add brown sugar, marmalade, amaretto liqueur, and ginger to sweet potatoes. Mix well. Pour sweet potato mixture into a 9x9-inch baking dish; top with cookie mixture.
- Bake in the preheated oven until cooked through and bubbling, about 30 minutes.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 54.1 g, Cholesterol 30.5 mg, Fat 14.1 g, Fiber 2.5 g, Protein 3.7 g, SaturatedFat 7.3 g, Sodium 168.3 mg, Sugar 30.3 g
BAKED SWEET POTATOES WITH AMARETTO WITH GINGERSNAP TOPPING
Make and share this Baked Sweet Potatoes With Amaretto With Gingersnap Topping recipe from Food.com.
Provided by Sherry Vorick
Categories < 4 Hours
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 350.
- scrub then pierce skin of sweet potatoes.
- bake 40 mins or until soft enough to mash, cool until easy to handle.
- cut potatoes in half and scoop pulp into large bowl and mash.
- add in 1/2 cup butter, sugar, 1/4 cup amaretto, marmalade, and salt.
- beat until just combined.
- add in remaining 1/4 cup butter and amaretto.
- mix until blended.
- using food processor or blender finely grind cookie mixture and set aside.
- in greased 13 x 9 in baking pan evenly spread potato mixture.
- sprinkle with cookie mixture on top.
- bake for 35-40 minutes.
Nutrition Facts : Calories 363.9, Fat 12.8, SaturatedFat 7.6, Cholesterol 30.5, Sodium 366.3, Carbohydrate 60.4, Fiber 6, Sugar 23.1, Protein 3.8
BAKED SWEET POTATOES WITH TOPPINGS
You don't have to wait until Thanksgiving to enjoy sweet potatoes-try them in a salad, as a side dish, or for dessert.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Pierce 4 medium sweet potatoes (2 1/2 to 3 pounds) several times with a fork; place on a rimmed baking sheet. Bake until tender, 45 to 60 minutes. With a paring knife, cut an X in the top of each potato, and spread open. Add desired topping, and serve immediately.
- BASIC: Dot with softened butter, and season with coarse salt and ground pepper.
- SOUTHWESTERN: Layer with black beans, salsa, shredded Monterey Jack, and chopped cilantro.
- FRENCH: Crumble blue cheese over top, then sprinkle with chopped toasted pecans.
- ALL-AMERICAN: Dollop with sour cream; sprinkle with crumbled bacon and chopped chives.
BAKED SWEET POTATOES
Making baked sweet potatoes is an easy, healthy way to add some nutrients to any meal.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
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.
BAKED SWEET POTATOES
Very healthy and tasty sweet potatoes that will be a great addition to any meal. Very easy!
Provided by JENNCOOK
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
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.
Nutrition Facts : Calories 321.3 calories, Carbohydrate 61 g, Fat 7.3 g, Fiber 8.9 g, Protein 4.8 g, SaturatedFat 1.1 g, Sodium 92.4 mg, Sugar 19.6 g
SWEET POTATO CASSEROLE WITH GINGERSNAP STREUSEL
This was taken from a magazine I subscribe to, and it is absolutely too good to lose track of, so I am posting it. I made this when I hosted Thanksgiving last year, and it had rave reviews from everyone. At the time I substituted milk for the half and half with no ill-effects. I also made it two weeks ahead of time and stuck it in the freezer until the night before the big day. Enjoy!
Provided by pheebess
Categories Mashed Potatoes
Time P1DT21h45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Coat a 9 by 13 inch baking dish with cooking spray.
- Place potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil, reduce heat, and simmer until potatoes are very tender, about 15 minutes. Drain and set aside to cool.
- Meanwhile, make the topping. Put the gingersnaps, flour, sugar, and 1/4 tsp salt in a food processor; pulse once or twice to combine. Add the butter and pulse a few more times. (the cookies should still be in small chunks).
- Remove the skins from the potatoes. Make into a chunky puree using a blender, food processor, or by hand using a potato masher.
- In a large bowl, whisk together the maple syrup, half and half, vanilla, cinnamon, nutmeg, eggs, and remaining 1 tsp salt. Add the potato puree; mix thoroughly.
- Transfer to baking dish. Sprinkle the topping evenly over the dish. *At this point it may be covered in several layers of plastic wrap and frozen for up to three weeks. Thaw it in the refrigerator overnight, bring to room temperature, and continue.*.
- Preheat the oven to 350°F Bake for 45 minutes, or until the top is lightly browned.
SWEET POTATO PUDDING WITH PECAN AND GINGERSNAP TOPPING
Provided by Diane Rossen Worthington
Categories Mixer Side Bake Christmas Thanksgiving Vegetarian High Fiber Pecan Sweet Potato/Yam Fall Bon Appétit Pescatarian Peanut Free Kosher
Yield Makes 12 servings
Number Of Ingredients 18
Steps:
- For topping:
- Toss first 4 ingredients in medium bowl. Add butter; using fingertips, rub in until well blended. Cover; chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- For pudding:
- Preheat oven to 400°F. Roast potatoes on baking sheet until tender, 45 to 60 minutes. Cool. Cut in half lengthwise. Scoop flesh into bowl; mash. Transfer 4 cups potatoes to large bowl. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.
- Preheat oven to 350°F. Butter 13x9x2- inch baking dish. Add half and half and next 5 ingredients to potatoes. Using mixer, beat on low speed until blended. Season with salt and pepper. Add yolks 1 at a time, blending after each addition. Using clean dry beaters, beat whites in another large bowl until foamy. Add salt and cream of tartar. Beat until peaks form. Fold whites into potatoes; spoon into dish. Sprinkle with topping.
- Bake pudding until puffed and brown, about 45 minutes. Serve immediately.
ROASTED SWEET POTATOES WITH GINGER SNAP TOPPING
All I can say is "YUM". The roasted sweet potatoes give this "casserole" a much richer taste than boiling. The spices and the ginger snaps make this a recipe worth sharing
Provided by Mary Muscarello
Categories Potatoes
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. For the yams: Preheat the oven to 350 degrees F. Toss the yams with the oil in a medium bowl and sprinkle with salt, pepper, honey, cinnamon, nutmeg and cloves. Toss to coat.
- 2. Spread the yams and all the sauce evenly into a 9-by-13-inch baking dish. bake until beginning to become tender, about 30 minutes
- 3. For the crunch: Meanwhile, pulse the gingersnaps in a food processor until they are fine crumbs with a few larger pieces. Transfer to a medium bowl and stir in the sugar, butter pecans and flour to combine. Form crumbles in several sizes using your hands and chill in the refrigerator.
- 4. Remove the yams and stir to coat with the sauce. Top with gingersnap crumbles and bake until the yams are very tender and the topping is nicely browned, about 10 minutes longer. Serve.
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GINGERSNAP SWEET POTATOES RECIPE | MYRECIPES
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5/5 (7)Servings 10
- Cook sweet potatoes in a Dutch oven in boiling water to cover over medium heat 30 minutes or until tender. Cool; peel and mash potatoes.
- Combine mashed sweet potato, 1/2 cup brown sugar, and next 4 ingredients in a mixing bowl; beat at medium speed with an electric mixer until smooth. (Or mash with a potato masher until smooth.) Spoon into a greased 2 1/2-quart or 13" x 9" baking dish.
- Combine 1/2 cup brown sugar and flour. Cut in 1/4 cup cold butter with a pastry blender until crumbly. Stir in crushed gingersnaps. Sprinkle streusel over sweet potato. Bake, uncovered, at 350° for 25 minutes or until streusel is lightly browned.
- Make Ahead: Prepare sweet potato filling, and spoon into a greased 2 1/2-quart microwave-safe dish. Cover and chill overnight. Microwave at HIGH 10 minutes or until hot. Prepare streusel, and sprinkle over filling. Bake, uncovered, at 350° for 20 minutes or until streusel is lightly browned.
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