Sweet Taters

Our tater page jest kep a growin' so we had to put the sweet taters on their own page.Shore hope you like a few of them.Effen you don't,be nice or my goat will git ya.No ifs ands or buts about it.

Sweetpotato Pudding

2 cups mashed cooked oranged-fleshed sweetpotato
1/2 cup packed brown sugar
3 tbsp melted margarine
2 eggs, separated
3/4 cup unsweetened orange juice
1/4 tsp ground nutmeg
1/4 tsp ground cloves
dash of salt
2 tbsp. sugar
vegetable cooking spray

Heat oven to 350°F .
Boil unpared sweetpotatoes until tender (approx 30 min).
Drain, peel and place in shallow baking dish .
Cook remaining ingredients and pour over cooked sweetpotatoes .
Bake 30 min .
yield: 8 servings

Southern Sweet Potato Salad

2 lbs. peeled, cubed sweet potatoes
2 tbs. lemon juice
1 cup mayonnaise
2 tbs. orange juice
1 tbs. honey
1 tsp. grated orange peel
1/2 tsp. ground ginger
1/4 tsp. salt
1/8 tsp. nutmeg
1 cup sliced celery
1/3 cup chopped dates
1/2 cups chopped pecans
lettuce leaves
1 can 11-oz mandarin oranges, drained
 
 
 

Cook the potatoes until tender, about 5-8 minutes. Drain and
then toss with lemon juice.

In a large bowl, combine the mayonnaise, orange juice, honey,
orange peel, ginger, salt, and nutmeg. Add in the warm potatoes,
celery and dates. Toss to coat well.

Cover and chill, stir in the pecans before serving.

Spoon the salad onto lettuce-lined plate. Arrange the oranges
around the salad.

Sweet Potato Souffle

3 c. mashed cooked sweet potatoes
1 c. sugar
1/2 tsp. salt
2 eggs, beaten
2 1/2 tsp. melted butter
1/2 c. milk
1 tsp. vanilla

Mix all ingredients together and pour into a greased baking dish. Cover with Crunch Topping. Bake at 350° for 35 minutes or until topping is brown.

Crunch Topping:
2 1/2 tbs. butter
1 c. brown sugar
1/3 c. plain flour
1 c. chopped pecans

Melt butter. Add brown sugar, flour and pecans. Mix well.

3 lb. sweet potatoes, peeled
and cut into 1/2 inch cubes
4 stalks celery, sliced
1 cup walnut halves
1 cup raisins
1 (20 oz.) can crushed pineapple, well drained

Dressing:
2/3 cup mayonnaise
1 1/2 cup sour cream
grated rind of 1 orange
2 Tbsp. chopped crystallized ginger

Cook the sweet potatoes in boiling salted water for 10 to 15 minutes until tender. Drain and cool. Stir together the dressing ingredients. When the sweet potatoes are cool, mix them lightly with the celery, walnuts, raisins and pineapple.
Add the dressing gradually and toss carefully, so as not to mash the potatoes.

Yield: 6 servings

2 tbsp  flour
2 cup  julienned onions
1 tbs.  minced garlic
1/2 cup  pecan pieces
2 cup  water
salt and cayenne pepper
1 lb sweet potatoes
3 tbs.  pure cane syrup

Make a dark brown roux, about 3 minutes.  Add the onions and saute for 5 minutes, or until wilted.  Stir in the garlic, pecans and water.  Season
with salt and cayenne.  Bring the liquid to a boil.  Add the sweet
potatoes and blend to make the sauce smooth.  Stir in the cane syrup and
green onions.

Yield: 6 servings

6 medium orange fleshed sweet potatoes
1/2 cup orange juice
3 tbs. margarine
1 tsp. salt
1 8 oz. can crushed, drained pineapple
 
 

Bake sweet potatoes at 375°F for 1 hr or until tender.
Cut a 1 in lengthwise strip from top of each sweet potato
Carefully scoop pulp from shell Combine sweet potato pulp, orange juice, margarine, and salt .
Stir in pineapple.
Stuff shells with sweet potato mixture and sprinkle with pecans if desired .
Bake at 375°F for 10 mi .

4 large sweet potatoes
3 eggs
1 1/2 tsp. salt
1/8 ground pepper
1 tsp. oil

Parboil potatoes until tender. Peel skin and mash. Next, mix eggs, salt, pepper.
Heat oil in skillet and add a pinch of flour for oil testing. Drop potato
mixture into skillet. Brown on both sides. Flatten down when you flip them. Add  butter and honey and eat like a pancake.

Grated carrots can also be prepared this way and are really very tasty.

6 sweet potatoes
4 oranges
1/4 cup butter, softened
1/4 cup heavy cream
1/4 cup orange juice
1/4 cup firmly packed sugar
2 tbs. bourbon

Cook sweet potatoes until tender, cool. Meanwhile, cut oranges in half.
With sharp knife, carefully cut fruit from inside shell; reserve for garnish, if desired. Remove white membranes from oranges; arrange shells in shallow baking dish. Peel sweet potatoes, place in large mixer bowl. Add butter,heavy cream, orange juice, brown sugar and bourbon; beat until smooth.
Spoon into orange shells. Bake in preheated oven 350 ° oven 25 to
30 minutes or until heated through. Garnish with orange sections or slices,
if desired.

3 cup mashed sweet potatoes
salt and pepper to taste
3 tbs. butter, melted
8 marshmallows
1 egg
1 tbs. cold water
crushed cornflakes

Season mashed sweet potatoes and add melted butter.
Mold sweet potatoes around the marshmallows forming 8 balls
with a marshmallow in the center of each. Beat egg and add
cold water. Dip sweet potato balls in egg and then in the
crushed cornflakes. Place in a greased pan and bake until
crisp at 350 ° for 20 minutes.

 Grill (5 minutes)

2 lb.. sweet potatoes, peeled and cut into 1/2 inch slices
1 cup water
1/3 cup Dijon or honey mustard
2 tbs. olive oil
1 tbs. minced fresh rosemary leaves or 1 tsp. dried rosemary

Place sweet potatoes and water into large microwavable dish; cover.
Microwave on High for 6 minutes or until potatoes are crisp-tender, turning once.  Drain well.  Combine mustard, oil and rosemary.  Grill sweet potato  slices on oiled rack over medium-high for 5 minutes or until fork tender, turning and basting often with mustard mixture.  Yield: 8 servings.

1 1/2 c. self-rising flour
1/3 c. cooking oil
enough ice water to make stiff dough

Mix all for dough. Use half to roll crust for bottom of
casserole. Bake bottom crust 15 minutes at 350 °.

3 potatoes, boiled and cut in pieces
1 c. sugar
1 tsp. nutmeg
1 tsp. cinnamon
1 stick butter

Dissolve 2/3 cup sugar and half the butter in a little
water that the potatoes were boiled in with a little milk. Add
spices; put potatoes in bottom of casserole. Pour this
mixture over it. Roll out rest of dough; put over potatoes.
Brush with rest of butter. Bake at 350 ° for 30 minutes or
until done.

Yam Pralines

 3 cups sugar
 1 cup light cream
 1 1/4 cups cooked mashed sweet potatoes
 dash of salt
1 cups firmly packed sugar
 2 cups chopped pecans

Combine sugar, cream, sweet potatoes and salt in a heavy saucepan. Mix well, cook over medium heat until mixture reaches soft ball stage (234°)stir occasionally. Melt brown sugar in a heavy skillet over medium heat. Quickly add sugar and pecans to candy mixture. Blend well. Remove from heat and drop by spoonful onto greased cookie sheet. Allow pralines to cool until crystallized. Yield about 2 dozen.
 

3 sweet potatoes, peeled and sliced
4 tbs. (or more) butter
Juice of 1 lemon
1/4 cup (or more) packed brown sugar

Melt butter in a large frying pan. Add potatoes and sprinkle with lemon
juice, tossing to coat. Sprinkle sugar over potatoes. Fry until potatoes
are tender and glazed, turning often to keep from burning. Serves 4.

Oven - 350 °.

Slice 4 to 5 pounds sweet potatoes (peeled) into 1/2 inch thick pieces.  In very large skillet heat 2 tbs.. unsalted butter over low heat.Add a single layer of potatoes and fry for 4 to 5 minutes on each side until golden brown. Cook potatoes in batches so they will brown evenly.
Add more butter up to 4 tbs.. as needed.  Transfer fried potatoes to large bowl and stir in 1.1/2 cups sugar mixed with 3 Tbsp.cinnamon and 1/2 cup raisins (optional) until potatoes are well coated.  Transfer mixture to 13 x 9 x 2 inch baking dish. Cut 4 tbs.. unsalted butter into small pieces and distribute over potatoes. If desired, sprinkle 1 cup mini marshmallows on top. Cover pan loosely with foil so marshmallow will not stick and bake for 15 minutes.
If topped with marshmallows, remove foil and bake for another 5 minutes to brown.

Yield: 6 to 8 servings

4 large - sweet potatoes (about 2 ½ pounds)
½ cup - butter or margarine, divided
2 large - eggs
¾ cup - milk
¾ cup packed - brown sugar, divided
½ cup - bourbon whiskey (jim beam)
1 tsp. - cinnamon
½ tsp. - salt
¼ tsp. - nutmeg
½ cup - old-fashioned oats (oatmeal), uncooked
¼ cup - all-purpose flour
¾ cup - pecans, finely chopped
 
 

Bake potatoes in conventional oven or microwave oven until tender.
Split open; scoop pulp into large bowl, discarding skins.

Melt ¼ cup of the butter; beat into potatoes.
Beat in eggs, milk, ¼ cup of brown sugar, bourbon, cinnamon, salt, and nutmeg.

Spread evenly into 1 ½ quart casserole dish or 8 inch glass baking dish.

Combine remaining ½ cup brown sugar, oats, and flour in small bowl.
Cut in remaining ¼ cup butter until mixture is size of small peas.
Stir in pecans.

Sprinkle evenly over potato mixture.

Bake in 350 ° oven 30 minutes or until heated through.

For a crisper topping, broil 4 to 5 inches from heat source for 3 minutes or until browned and bubbly.

Sweet Potato Pone

2-1/2 cups milk
3  medium sweet potatoes
3  eggs
2 cups sugar
2 tsp. ground cinnamon
1/2  cup pecans
1/2 stick butter

Put milk in 2 quart glass pan or casserole.  Grate the yams, adding to milk
as you grate to prevent air from turning the potatoes dark. In a mixing bowl,beat eggs well and add sugar gradually. Stir in cinnamon and nuts.  Pour this into potato mixture and combine well. Dot the top generously with butter. Bake at 300°F for 2 hours.

Sweet Potato Pone II

2 1/2 c. raw grated sweet potato
1 c. molasses
2 eggs
1 c. milk
1 c. cream
1 tbs.. Crisco or 1/2 stick oleo
1 tsp. grated orange peel
1 tbs.. brown sugar
1 tsp. cinnamon

To grated potatoes add molasses, well beaten eggs, milk,
Crisco and orange peel. Turn into an iron skillet and bake
about 45 minutes. 350°.At the end of 25 minutes, sprinkle brown
sugar and cinnamon over the top.

Yam Casserole

3 cups of mashed yams (peel, boil and mash or use canned yams)
1/2 cup white sugar
1/2 cup melted butter or margarine
2 eggs well beaten
1/2 cup milk
1 tsp. vanilla
Beat all of these ingredients together.  Place into casserole.

Topping:
1/2 cup brown sugar
1/4 cup flour
2 1/2 tbs. melted butter
1/2 cup chopped nuts

Bake at 350 ° for 25 minutes

 This is a Native American recipe but I lost the name of the person who submitted it.If you recognize the recipe as yours,please let me know so that full credit may be given.

Cherokee Yam Cakes

1 cup mashed yams or sweet potatoes
2 cups sifted flour
1 1/2 tsp. sugar
1 1/2 tsp. salt
2 1/2 tsp. baking powder
1/2 cup salad oil
1/2 cup milk

Sift flour, baking soda, sugar and salt into a bowl. Pour oil and milk into a
measuring cup but do not stir. Add to yams. Blend well. Add to flour mixture and mix lightly with fork until mixture holds together. Turn dough out onto a floured board and knead gently until smooth (about 12 kneading strokes).

Roll dough about 1/4" thick and cut into rounds with floured biscuit cutter. Place rounds on a baking sheet. Bake at 425º for 10-20 minutes. Serve hot, or split when cold and toast.

South Carolina Sweet Potato Hashbrowns

2 medium brown egg yolks
4 cups peeled, coarsely grated South Carolina sweet
2 large potatoes
1 1/2 tbs. all purpose flour
3/4 tsp.ground nutmeg
1/2 tsp.salt
1/4 tsp.white pepper
3 tbs.chopped parsley
4 tbs.dark brown sugar
3 tbs.butter
1 shot bourbon whiskey

 In a bowl, beat the egg yolks lightly and add the grated sweet potato, whiskey, flour, nutmeg, salt, white pepper, brown sugar and chopped parsley.  Fold together until all of the ingredients are well blended.

Heat the butter in a skillet.  Drop the mixture by spoonfuls, keeping to a  size of about 4 inches across and cook gently until browned around the edges.  Flip each cake over and cook for 2-3  minutes.  Remove to paper
bag or newspaper to drain.  Keep warm.  Serves 6.

Karls Eatery
 

 2 lb.  sweet potatoes, cooked, peeled and cut into 1 inch chunks
                    (about 4 cups)
2 apples   peeled, thinly sliced
2/3 cup   maple flavored pancake and waffle syrup
1/4 cup ( 1/2 stick) butter or margarine, melted
1/2 tsp. salt
2/3 cup sweetened flaked coconut

Heat oven to 350 °. Place sweet potatoes in greased
13x9-inch baking dish top with apples. Mix syrup, butter and salt; pour
over apples. Sprinkle with coconut; cover. Bake 30 minutes. Uncover. Bake 20 to 30 minutes or until apples are tender and coconut is lightly browned.

Makes 8 servings.
Note: Casserole can be prepared in advance and reheated, adding
additional syrup, if necessary.

Sweet Potato Shells

6  sweet potatoes
4  oranges
1/4 cup butter, softened
1/4 cup  heavy cream
1/4 cup  orange juice
1/4 cup  firmly packed sugar
2 tbs. bourbon (my critters won't tell)

Cook sweet potatoes until tender, cool. Meanwhile, cut oranges in half. With sharp knife, carefully cut fruit from inside shell;reserve for garnish, if desired. Remove white membranes from oranges; arrange shells in shallow baking dish. Peel sweet potatoes, place in large mixer bowl. Add butter, heavy cream,orange juice, brown sugar and bourbon; beat until smooth. Spoon into orange shells. Bake in preheated oven 350 degree oven 25 to 30 minutes or until heated through. Garnish with orange sections or slices, if desired.

 Yield: 8 servings.

4 med.
sweet potatoes, peeled and cut into 1/4 inch slices (about 1 1/2 lb..)

1 tbs.  olive oil
1/4 tsp. salt
1/4 tsp. pepper
vegetable cooking spray
1 tbs.finely chopped fresh parsley
1 tsp. grated orange rind
1 small  garlic clove, minced

Combine the first 4 ingredients in a large bowl; toss gently to coat. Arrange sweet potato slices in a single layer on a large baking sheet coated with cooking spray.

Bake at 400 ° for 30 minutes or until tender, turning the potato slices after 15 minutes.

Combine parsley, orange rind and garlic in a small bowl; stir well. Sprinkle parsley mixture over sweet potato slices. Yield: 7 servings (serving size: 1/2 cup).
 

Baked Sweet Potato Chips

8 servings

2 pounds sweet potatoes, peeled and cut into 1/8 inch thick slices
1-1/2 tsp. sugar
1-1/2 tbs. lemon juice
1-1/2 tsp.  non/low fat margarine, melted
1 tbs.  pepper

Combine all ingredients in a mixing bowl.
 Layer potatoes in a baking dish coated with nonstick cooking spray (nonfat).
Add any remaining liquid from bowl and cover dish with foil and bake at 350 ° F for 30-35 minutes.

Crisp Candied Sweet Potatoes

Serving Size  : 8

6  large  sweet potato
2  tbs.  margarine
3/4  cup  dark brown sugar
1/2  cup water
pinch  salt
pinch  ground ginger

Place potatoes in a large pan; cover with cold water. Bring to a boil; cook 10 minutes.
Plunge potatoes into cold water to stop cooking. When cool enough to handle, peel and discard skin. Cut potatoes into thick slices or chunks; refrigerate. (If desired, this can be done the day before.)

In a large nonstick skillet, melt margarine. Add brown sugar, water, salt, and ginger.
Bring to a simmer; add half of potato slices in one layer. Cook at a slow boil over medium heat until potatoes are brown and crisp around edges. Turn; brown other side.
With a slotted spoon, transfer potatoes to a platter; reserve in a warm place near the stove. Add remaining potatoes to skillet; cook as the first batch. Serve immediately.

Brown Butter Sweet Potatoes

This traditional preparation of sweet potatoes has just enough sweetness to bring out the flavor of the sweet potatoes without overpowering them. This dish can easily be made a day ahead.

2 pounds   sweet potatoes, peeled, cooked, and mashed
3 tbs. butter
2 tbs.  molasses
dash salt

In a small skillet cook the butter over medium heat until browned. Be careful not to burn the butter.Place the sweet potatoes, browned butter molasses, and salt in a food processor and process until very smooth. Place in a greased casserole.
This dish can be made up to a day ahead of time up to this point. Bake at 350 ° for 30 minutes or until warmed through and lightly browned on the top.

Sweet Potatoes with Marshmallows
 

I make this dish ahead of time and freeze.Do not put the marshmallows on until the last few minutes of baking time as described below.
 

 6 large  sweet potatoes, peeled and cut into cubes
 1/4 cup  unsalted butter
 1 cup  light cream
 1/2 cup dark brown sugar
 1/2 tsp.  ground cinnamon
 1 tsp. vanilla extract
 12    large marshmallows, cut in half

 Place the sweet potatoes in an 8 quart saucepan, cover with water and bring to a boil. Reduce heat to low and simmer for 20 to 25 minutes, or until tender when poked with a fork.

Preheat the oven to 350 °. Grease a 9-by-13-inch glass baking dish. Drain the sweet potatoes, place in a large bowl and  mash until fairly smooth. Add the butter, cream, brown sugar, cinnamon and vanilla  extract. Transfer to the baking dish, cover and bake for 35 to 40 minutes, or until heated through.

Uncover the baked sweet potatoes and place the marshmallows on top. Return to the oven and bake for an additional 5 to 8  minutes, or until the marshmallows turn golden. Yields 6 to 8 servings.
 

Baked Sweet Potatoes
 Microwave
 

md Sweet potatoes

 Select sweet potatoes for uniform shape and size. Scrub potatoes well
and pierce each potato with tines of fork.
 Arrange on paper toweling, leaving at least 1 inch between potatoes.
 Bake according to cooking chart below.
 Check for doneness as cooking times vary according to variety and shape
of potatoes.

1 potato                           4 minutes
2 potatoes                       7 minutes
4 potatoes                      15 minutes
6 potatoes                      25 minutes

*Note: Potatoes should be arranged in a circle with as much space as possible between them. Never place one potato in the center of the circle, as it may not cook.
I still prefer them baked in a cast-iron skillet,greased and baked without covering until tender but this recipe gives you a faster method for those busy days.

Sweet potatoes are considered one of the most perfect foods available.Yummy!
 
 

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