Sweet Potatoes With Brown Sugar Recipes

Steps:

• Place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-20 minutes or just until tender. Drain; cool slightly and peel. Peel and cut into 1/4-in. slices., Meanwhile, in a small bowl, combine the brown sugar, apple juice, salt and cinnamon; set aside. In an 8-in. square baking dish coated with cooking spray, alternately layer sweet potato and apple slices in an 8-in. square baking dish coated with cooking spray. Drizzle with brown sugar mixture. , Bake, uncovered, at 350° for 25 minutes. Uncover; bake 20-25 minutes longer or until apples are tender, basting occasionally with pan juices.

Steps:

• Preheat oven to 475 degrees. With a fork, poke potatoes in several places. Arrange on a foil-lined baking sheet; bake until tender, about 40 minutes.
• Cut a deep cross in the top of each potato, and push the ends together to make an opening. Sprinkle inside with salt and pepper; dot each potato with 1 tablespoon butter and 2 teaspoons sugar. Serve.

Steps:

• Position an oven rack in the center of the oven and preheat the oven to 425 degrees F. Shave a thin sliver from one side of each potato to give it a flat surface to stand on while you slice it. Make thin slices into the potato about 1/16-inch thick, stopping before you cut all the way through. (Placing a chopstick on either side of the potato while you slice it can help stop the blade before it cuts all the way through.) Put each potato on a separate sheet of foil. Shape the foil around the potatoes to wrap them, but leave the tops open and exposed. Put the potatoes on a rimmed baking sheet.
• Melt the butter in a small skillet over medium-high heat, swirling occasionally, until browned and nutty, 2 to 3 minutes. Stir in the brown sugar, vanilla, cinnamon and salt. Drizzle the butter mixture over the potatoes and pinch the foil together on top to seal the potato inside. Bake for 45 minutes, then let cool for a few moments. Remove the potatoes from the foil, put them on a serving platter and drizzle with the sauce leftover in each foil packet. Sprinkle with the pecans before serving.

Steps:

• Preheat the oven to 350 degrees F. Line a cupcake pan with 18 paper liners, set aside.
• Make the sweet potato puree by processing the sweet potatoes in a food processor. Set aside. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg.
• In a large bowl, whisk together the butter, brown sugar, granulated sugar and eggs. Add the dry ingredients. Whisk in the sweet potato puree. Fill each cupcake in the prepared pan three-quarters full of batter.
• Bake until the tops spring back when touched and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool.
• To assemble: Frost the cupcakes with the Brown Sugar Cream Cheese Frosting. Sprinkle with the Candied Pecans.
• In a mixer fitted with the paddle attachment, beat the cream cheese until creamy. Add the butter and beat until well incorporated. Add the light brown sugar and beat until fluffy. Add the powdered sugar 1 cup at a time, beating until well incorporated. Add the vanilla extract and beat until combined.
• Preheat the oven to 300 degrees F. Spray a baking sheet with nonstick cooking spray.
• Beat the egg white in a bowl until frothy; whisk 4 teaspoons water and the vanilla extract into the egg. Stir the sugar, cinnamon and salt into the egg mixture. Add the chopped pecans, stir to coat completely. Spread the pecans onto the baking sheet. Bake the pecans, stirring about every 20 minutes, until the coating forms a glaze, about 1 hour. Allow to cool on the baking sheet.

Steps:

• Set oven to 425°F.
• Butter a medium-size baking dish.
• In a saucepan cook sweet potatoes in boiling water for about 8-10 minutes, or until just firm-tender; drain well and transfer to baking dish.
• Mix together brown sugar, cinnamon and salt in a small bowl or cup.
• Sprinkle the potatoes with the brown sugar mixture and toss gently to coat.
• Drizzle with orange juice.
• Dot with butter all over.
• Bake uncovered for 15 minutes.
• Remove from oven and sprinkle with marshmallows.
• Return to oven and bake for another 2 minutes longer, or until marshmallow are puffed and golden coloured.
• Delicious!

Steps:

• Place sweet potatoes into a large pot and cover with water. Add enough salt so that the water tastes like seawater. Bring to a boil and cook potatoes until fork tender and mashable, 20 to 30 minutes. Drain.
• Preheat the oven to 375 degrees F (190 degrees C). Butter a casserole dish.
• Transfer potatoes to a large mixing bowl and mash with a potato masher. Add 1/2 the butter, 1/2 of the brown sugar, orange zest, orange juice, and vanilla extract; mix until well combined. Allow mixture to cool slightly, then add cream, cinnamon, salt, cloves, and nutmeg. Taste and adjust spices to your liking. Mix in eggs until well combined. Transfer to the prepared casserole dish.
• Mix remaining 1/2 cup brown sugar with flour in a small bowl. Sprinkle pecans over the potato mixture, and then do the same with the brown sugar-flour mixture. Sprinkle remaining butter pieces on top of the casserole and cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove aluminum foil and continue to bake until topping is crispy, about 20 minutes longer. Serve once cooled.

Steps:

• Peel and cut potatoes lengthwise in half; cut crosswise into 1/2-in. slices. Place potatoes and apples in a 6-qt. slow cooker. In a small saucepan, mix butter, brown sugar and pie spice. Bring to a boil over medium heat; cook until blended, 1-2 minutes. Pour over potato mixture. Cook, covered, on low until potatoes are tender, 5-6 hours., With a slotted spoon, remove potatoes and apples to a bowl, reserving cooking liquid. Mash potato mixture, gradually adding enough reserved cooking liquid, if necessary, to reach desired consistency.

Steps:

• Heat oven to 350 degrees. Wrap potatoes in foil, place on a rimmed baking sheet, and bake until tender, about 1 hour. Let rest until cool enough to handle but still warm, then remove the foil and peel off the skins.
• Add sweet potatoes to a food processor, along with butter, brown sugar, bourbon or juice, lemon zest, salt, nutmeg, pepper and cloves. Purée until smooth. (Or, for a chunkier texture, mash them by hand.) Taste and add salt, sugar or both if you like. Serve while still warm or reheat before serving.

Steps:

• Preheat oven to 425°F. Pierce all sweet potatoes in several places with fork. Bake until tender when pierced with knife, about 55 minutes. Cool slightly.
• Cut potatoes in half lengthwise. Using spoon, scoop potato pulp into large bowl. Add butter and brown sugar to potatoes. Using electric mixer, beat until smooth. Beat in Sherry. Season to taste with salt and pepper. Transfer to large saucepan. (Can be made 2 hours ahead. Let stand at room temperature.) Rewarm sweet potatoes over medium-low heat, stirring often.

Steps:

• Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)
• Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor.
• Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
• Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.

Steps:

• Cook the potatoes until tender.
• Sprinkle with salt.
• In a skillet mix the brown sugar and water and butter, bring to a boil.
• Put potatoes in the syrup and cook on low, stirring for 15 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place whole sweet potatoes in a steamer over a couple of inches of boiling water, and cover. Cook until tender, about 30 minutes. Drain and cool.
• Peel, and slice sweet potatoes lengthwise into 1/2 inch slices. Place in a 9x13 inch baking dish.
• In a small saucepan over medium heat, melt butter, brown sugar, water and salt. When the sauce is bubbly and sugar is dissolved, pour over potatoes.
• Bake in preheated oven for 1 hour, occasionally basting the sweet potatoes with the brown sugar sauce.