Sweetpotatomolassespie Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Combine the butter, molasses, brown sugar and cayenne in a medium saucepan and cook over medium heat until smooth, about 5 minutes. Increase the heat to high, add the bourbon and cook for 2 minutes to allow alcohol to burn out. Season with salt and pepper.
• Put the potatoes in a large baking dish, pour the molasses mixture over and toss to coat. Roast in the oven, stirring a few times, until the potatoes are cooked through and glazed, about 20 minutes. Remove to a platter and top with the pecans.
• Alternatively, this can be done in a large saute pan: Melt the butter, molasses, brown sugar and cayenne over medium heat. Add the bourbon and let the alcohol cook out. Add the potatoes and cook until glazed over medium-high heat. Transfer to a platter and top with the pecans.

Steps:

• In a medium saucepan, cook raw sweet potatoes or yams in enough boiling salted water to cover for 20 to 25 minutes or until tender. Drain. Cool slightly and peel. Mash cooked or canned sweet potatoes (you should have 1-1/2 cups.) Set aside.
• Preheat oven to 375F degrees.
• In a large mixing bowl, combine mashed sweet potatoes, brown sugar, molasses, cinnamon, ginger, nutmeg, and salt. Add eggs and milk; mix well.
• Pour sweet potato mixture into unbaked pie shell. Cover edge of pie with foil. Bake in 375F degree oven for 20 minutes. Remove the foil. Bake for 30 to 35 minutes more or until a knife, inserted halfway between the center and edge, comes out clean.
• Cool on a wire rack. Cover and chill to store. Serve with sweetened whipped cream, if desired.

Steps:

• In a mixing bowl, cream butter and sugar.
• Add eggs; mix well.
• Add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well.
• Pour into pie shell.
• Bake at 425 degrees for 15 minutes.
• Reduce heat to 350 degrees; bake 35-40 minutes longer or until pie tests done.
• Cool; Store in refrigerator.

Steps:

• Put oven rack in middle position and preheat oven to 450°F. Generously butter a large (13- by 9- by 2-inch) shallow baking pan.
• Heat zest, juice, molasses, salt, and pepper in a small saucepan over moderate heat, stirring, until molasses is dissolved.
• Toss potatoes with molasses mixture in baking pan and arrange, cut sides down, in 1 layer. Bake, uncovered, turning over once (to other cut side), until tender and glazed, 25 to 30 minutes.

Steps:

• Preheat oven to 400 degrees.
• Place potatoes on a baking sheet and transfer to oven. Roast until easily pierced with a fork, about an hour. Let potatoes cool slightly; remove skin and discard.
• Transfer potatoes to the bowl of an electric mixer fitted with the paddle attachment; beat until smooth. Add butter, salt, orange juice, sugar, molasses, and maple syrup; beat until butter is melted and mixture is well combined. Serve immediately or store, covered and refrigerated, up to 1 day. To reheat, transfer potato mixture to an ovenproof dish, cover, and place in a 350-degree oven until heated through.