Gourmetsweetpotatosupreme Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
• In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
• In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
• Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

Steps:

• Peel and mash sweet potatoes and butter with a hand held mixer or stationary mixer until smooth.
• In a separate small bowl, mix together eggs, salt, vanilla, cinnamon, sugar and heavy cream until blended well.
• Slowly add to potato mixture, stirring constantly until completely blended.
• Place in a greased, baking dish-- I used a souffle dish.
• In a small food processor, process together the topping ingredients until crumbly.
• Sprinkle over the sweet potato mixture.
• Preheat oven to 350 and bake about 30 minutes, until topping is crisp and lightly browned.

Steps:

• Preheat the oven to 200ºC.
• Thinly slice the potatoes, and place the potato slices on two lightly oiled baking trays, sprinkle with thyme, drizzle with a little olive oil and bake for 15-20 minutes, or until tender and golden. Set aside.
• Add the spaghetti to a large saucepan of boiling water and cook until al dente.
• Heat 1 tablespoon of oil in a large pot over a medium heat, add the onion and garlic, and sauté until softened.
• Add the sage and sauté for 1 minute or until soft.
• Add the drained spaghetti and toss to combine.
• Pour in the stock or wine/vegetable stock, season with salt and freshly ground pepper, and toss together for 2 minutes.
• Add the potato slices and lemon juice and toss for 1 minute further or until the liquid has reduced.
• Remove from the heat and drizzle with a little olive oil.
• Transfer the spaghetti to a large serving platter and sprinkle with the parmesan or pecorino.
• Serve with crusty rolls and salad greens.

Steps:

• Preheat oven to 400.
• Peel, cube and boil potatoes until soft.
• Mash potatoes with butter, cinnamon, nutmeg, brown sugar and salt.
• Add enough milk to make mashed potatoe consistency.
• Pour into a 10 inch baking dish.
• Topping:.
• Combine butter, sugar, milk and salt in a saucepan and cook over low heat, stirring until thick and bubbly.
• When cool, add vanilla.
• Sprinkle chopped pecans over potatoes.
• Pour topping over the pecans.
• Bake 15-20 minutes.

Steps:

• Cook potatoes in skins and cool.
• When cooled, peel and grate or shred, like hash browns.
• Preheat oven to 350. Butter sides and bottom of a large casserole dish or spray with cooking spray.
• Melt 1/2 cup butter in saucepan and add grated cheese. Remove from heat when melted and add the sour cream, chopped onion, salt and pepper. Stir completely.
• Add mixture to the grated potatoes and mix well.
• Place in buttered casserole and dot with the 3 tablespoons of butter and sprinkle with paprika.
• Bake at 350 degrees for 30-40 minutes until bubbly and golden-brown on top.

Steps:

• Boil clean potatoes in their skin and remove skin when cool-the boiling and cooling are the most time consuming steps, but are not labor intensive.
• Combine first 7 ingredients; beat at medium speed with an electric mixer until smooth. Pour batter into a greased 11 x 7 x 1 ½-inch baking dish; set aside.
• Combine 3 tablespoons butter and remaining ingredients, stirring with a fork; sprinkle over potato mixture.
• Bake at 350° for 35 minutes.