Add an interesting new twist on an old holiday favorite with
these sweet potato recipes
Aaah, sweet potatoes. Every year, we have them the same old way: baked and dripping with marshmallows. Ho-hum. At this year’s holiday dinner, throw your guests for a loop by serving them their sweet potatoes a new way. Make them into French fries, put them in a chili or use them in a souffle. For inspiration, try one of these five interesting variations on a classic holiday staple: the sweet potato.
Sweet Potato Casserole
(From http://allrecipes.com; Serves 16)
4 1/2 cups cooked and mashed sweet potatoes
1/2 cup butter, melted
1/3 cup milk
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs, beaten
1 cup light brown sugar
1/2 cup all-purpose flour
1/3 cup butter
1 cup chopped pecans
Step 1: Preheat oven to 350 degrees F. Grease a 9×13 inch baking dish. In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish.
Step 2: In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes. Bake for 25 minutes in the preheated oven, or until golden brown. Serve.
Sweet Potato Oranges
(From http://allrecipes.com; Serves 6)
6 oranges
3 cups cooked, mashed sweet potatoes
1 cup white sugar
1/4 cup orange juice
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup butter, softened, divided
1 tablespoon grated orange peel
1 cup brown sugar
1/2 teaspoon all-purpose flour
1 cup chopped pecans
Step 1: Preheat oven to 350 degrees F. Prepare oranges by cutting tops off, 1/4 to 1/2 inch down. Spoon out the flesh, leaving a shell.
Step 2: In a large bowl combine sweet potatoes, sugar, orange juice, eggs, vanilla extract, 1/2 cup butter and grated orange peel. Spoon mixture into orange shells. Place in a deep casserole dish.
Step 3: In a small saucepan over medium heat, combine remaining 1/2 cup butter, brown sugar, flour and pecans. Cook until sugar dissolves in melted butter. Spoon over oranges. Fill casserole dish with water to reach 1/2 inch in depth. Bake in preheated oven for 30 minutes. Serve.
Scalloped Sweet Potatoes
(From www.cdkitchen.com; Serves 6)
1-1/2 pound sweet potatoes or yams, peeled, cut in half lengthwise, sliced into paper-thin slices
2 tablespoons unsalted butter, cold, cut into pieces
3/4 cup shredded cheddar cheese
1/2 cup plus 2 tablespoons low fat milk
Step 1: Preheat oven to 425°F. Spread half the sliced potatoes in bottom of a lightly buttered baking dish. Sprinkle with half the butter and cheese. Season with salt and pepper to taste. Add remaining sweet potato slices. Pour milk over potatoes. Top with remaining butter and grated cheese.
Step 2: Bake uncovered, 45 minutes, or until potatoes are tender. Let sit 10 minutes before serving.
Stuffed Sweet Potatoes
(From www.cdkitchen.com; Serves 6)
6 medium sweet potatoes
2 tablespoons butter
2 tablespoons milk
1 egg
1 teaspoon salt
1/4 teaspoon dried oregano
4 ounces smoky link sausage
Step 1: Wash sweet potatoes; drain but do not dry. Set in Crockpot. Cover and cook on low for 4-6 hours.
Step 2: Cut tops from sweet potatoes; carefully scoop out centers and mash in large bowl. Add butter, milk, egg, salt, and oregano; beat until smooth. Add sausage; mix well. Pile into sweet potato shells.
Step 3: Bake in 400 F oven for 15 to 20 minutes. Serve.
Sweet Potato and Pear Soup
(From www.recipezaar.com; Serves 8)
1 tablespoon butter
1 small onion, chopped
1/4 cup carrots, chopped
1/4 cup celery, chopped
3 medium-size sweet potatoes, peeled and diced
2 pears, peeled and diced
1/2 teaspoon dried thyme
1 teaspoon paprika
5 cups low sodium chicken broth (or homemade)
1/3 cup whipping cream (optional)
2 teaspoons maple syrup (or to taste)
2 teaspoons lime juice (or to taste)
salt and pepper, freshly ground
Step 1: In a pot, heat butter on medium heat. Add onion, carrot and celery and saute for 1 minute. Add sweet potatoes, pears and thyme and saute for about 2 minutes.
Step 2: Add paprika and chicken broth. Bring to a boil and simmer for 15 minutes or until sweet potato is soft. Puree in a blender or food processor until smooth.
Step 3: Return to pot. Add cream, maple syrup and lime juice. Simmer for 5 minutes. If soup is too thick add a little extra broth. Season with salt and pepper, adding more syrup or lime juice as needed. Can be made up to 2 days ahead of time.
