Easy Sweet Potatoes With Kahlua Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread yams into a casserole dish. Pour milk over yams and sprinkle with brown sugar. Dot yams with butter pieces. Pour coffee-flavored liqueur over the top.
• Bake in the preheated oven until heated through and bubbling, about 30 minutes.

Steps:

• Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Return the pot to the stove over medium heat. Add the butter and brown sugar; cook and stir about 5 minutes until the sugar begins to caramelize. The sugar will be foamy at first, then the foam will subside and the sugar will begin to caramelize; cook until the color darkens slightly. Carefully stir in the coffee liqueur, then return the potatoes to the pot. Stir in the raisins and toasted pecans until the potatoes are slightly mashed and everything is well mixed.

Steps:

• Heat the oven to 350 degrees F. Use 1 tablespoon of the butter to grease a 2 quart flameproof baking dish.
• Peel the sweet potatoes and slice them 1/8-inch thick. Place 1/3 of the potatoes in the bottom of the baking dish. Season with salt and sprinkle over 1/3 of the pecans. Repeat 2 more times. Pour the coffee liqueur and cream over the potatoes. Spread the brown sugar evenly over the top and dot with the remaining butter. Cover the dish with aluminum foil and bake until the sweet potatoes are tender when poked with a sharp knife, about 50 to 60 minutes. Remove the dish from the oven and turn on the broiler. Remove the foil and cover the sweet potatoes evenly with the marshmallows. Put the dish under the broiler until the marshmallows are lightly browned, about 1 minute. Let cool a bit before serving.

Steps:

• Cut yams in serving size pieces.
• In heavy skillet, melt butter with sugar.
• Add Kahlua; cook 1 minute.
• Add yams; turn until brown on all sides.
• Cover, reduce heat; cook about 15 minutes.
• Turn yams once more before serving.

Steps:

• Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Return the pot to the stove over medium heat. Add the butter and brown sugar; cook and stir about 5 minutes until the sugar begins to caramelize. The sugar will be foamy at first, then the foam will subside and the sugar will begin to caramelize; cook until the color darkens slightly. Carefully stir in the coffee liqueur, then return the potatoes to the pot. Stir in the raisins and toasted pecans until the potatoes are slightly mashed and everything is well mixed.

Steps:

• Dice peeled potatoes into 1 inche squares.
• Place potatoes in baking dish and roll in oil and seasonings.
• Try and keep potatoes in a single layer.
• Bake at 400 for 45 minutes, turning potatoes with spatula every 15 minutes.
• ** You can also use baking or red potatoes.