Not Too Sweet Sweet Potatoes Recipes

Steps:

• cook sweet potatoes in boiling water 10 minutes or until tender.
• drain sweet potatoes, set aside.
• heat italian dressing in pan, med-high.
• add onion cook & stir 5 minutes.
• Add sweet potatoes, mash lightly.
• add brown sugar, sour cream.
• stir until heated through.

Steps:

• Heat oven to 350°F.
• Peel sweet potatoes and chop into one inch cubes.
• Melt butter and honey together in the microwave or on the stovetop.
• Stir spices, salt and lemon juice into butter mixture.
• Place sweet potatoes in a casserole dish.
• Pour butter mixture over sweet potatoes and stir to coat well.
• Bake for about 1 hour, until sweet potatoes are soft. Stirring occasionally.
• Once sweet potatoes are done, sprinkle almonds over the top before serving.

Steps:

• Preheat the oven to 350 degrees F.
• Fill a large, microwave-safe dish with 1/2 inch of water. Place squash into the dish and cover. Microwave for about 8 minutes and then drain (the squash should be tender enough to mash, but not overcooked).
• With a potato masher, food processor, or fork, mash the squash thoroughly, but do not puree (the squash should be pulpy). Add soy milk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. Mix the ingredients thoroughly, but do not over-stir.
• Transfer to an 8-inch by 10-inch baking pan sprayed with nonstick spray. Bake in the oven until mostly firm, 45 to 50 minutes.
• Top with mini marshmallows. Return to the oven until the marshmallows begin to brown, about 5 minutes. Allow to cool before serving!

Steps:

• Roast Yams/Sweet potatoes @ 375 for 45 minute.
• Peel Bananas and quarter.
• Roast Bananas in greased pan @ 375 10 minute.
• Scoop out Yams from skins.
• add Bananas to Yams/Sweet Potatoes.
• add remaining ingredients (not zest).
• whip Yam/Potato mixture until creamy.
• Grate Zest of lime over top of mixture.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish with butter.
• Place sweet potato cubes into a large pot, cover with water, and add a large pinch of salt. Bring to a boil and cook until a knife is easily inserted into a sweet potato cube, about 10 minutes. Drain well. Return to the pot and mash 2 tablespoons butter into sweet potatoes.
• Whisk eggs, maple syrup, buttermilk, milk, vanilla extract, cayenne pepper, allspice, and 1/2 teaspoon salt together in a large bowl until smooth. Gradually mash sweet potatoes into egg mixture, starting with 2 tablespoons of sweet potato mixture, until all sweet potatoes are incorporated. Transfer sweet potatoes into prepared baking dish.
• Mix pistachios, brown sugar, flour, and 1/4 cup melted butter together until completely mixed. Crumble topping evenly over top of sweet potatoes. Use the back of a fork to gently press pistachio mixture down onto sweet potatoes.
• Bake in the preheated oven until topping is browned and casserole is set, 25 to 30 minutes. If desired, place under oven's broiler for 5 minutes to give topping a little more brown color. Let rest to cool slightly before serving, about 10 minutes.

Steps:

• Combine butter, cream, salt, sugar, and sweet potatoes in large saucepan.
• Cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork.
• This will take between 30 to 45 minutes.
• Take off heat and mash sweet potatoes in saucepan with potato masher.
• You can also put potatoes into kitchen aid mixer and mix.
• Stir in salt and pepper to taste.
• Serve immediately.

Steps:

• Preheat oven to 375°F.
• Bake potatoes whole, in their skins on a foil lined jelly roll pan until they are soft when pierced with a fork (about 1-1 1/4 hours, depending on the actual size of your potatoes).
• Remove from oven and let cool until you can handle them, then peel off the skins.
• Mash the potatoes along with butter, cider, salt and pepper, until smooth enough to your liking.
• Grease an oval baking dish (about 2-2 1/2 quart size) and spoon the mashed potatoes into the dish.
• Sprinkle with the shredded cheese and bake at 375°F for about 30 minutes, uncovered, or until heated through and the cheese is melted.
• Sprinkle parsley over the top and serve.
• MAKE AHEAD TIP: You can make the mashed potatoes in advance and freeze them up to 1 month.
• When ready to serve them, thaw completely, place into the baking dish as described above, top with cheese, and bake at 350°F for about 40 minutes, then sprinkle with parsley before serving.

Steps:

• Stir chicken broth, chickpeas, sweet potatoes, butternut squash, onion, ginger, garlic, nutmeg, and cayenne pepper together in a large pot. Bring to boil and cook over medium-high heat for 20 minutes. Reduce heat to medium low and cook until squash and potatoes are soft and soup flavors have blended, about 3 hours.
• Blend soup using an immersion blender, or in batches in a food processor, until smooth.

Steps:

• Pour brandy over raisins in a small bowl, cover, and allow to stand for 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish with the softened butter.
• Place sweet potatoes on a baking sheet, and bake in preheated oven until tender, about 30 minutes. Remove and allow to cool until cool enough to handle, then peel the potatoes and slice them 1/2 inch thick. Arrange the potato slices in the prepared baking dish, and sprinkle with sugar and brandy-soaked raisins.
• Return the sweet potatoes to the oven, and bake 30 to 40 minutes until hot and bubbly.