Seeking a Tried and True Sweet Potato Recipe

[PBlover]

Hi all...I am seeking a tried and true sweet potato recipe (side dish) for a large family gathering (25 people) this weekend....any ideas?

[testkitchen45]

This is a wonderful one that I make every Thanksgiving, and even non-sweet-potato lovers go back for seconds. I'm not a fan of mashed sweet potatoes w/ marshmallows, so this is our tradition. It's an old Southern Living recipe with my prep notes added; I can't find it on their website, so here you go:

Glazed Sweet Potato Casserole

6 medium sweet potatoes (3 1/2 pounds)
1/4 cup firmly packed brown sugar
1/4 cup honey
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons grated orange rind (bottled is fine)
2 tablespoons butter (or margarine)
1/2 cup pineapple juice
1/4 cup chopped walnuts

Cook sweet potatoes in boiling water to cover 20-25 minutes or until fork-tender (use huge stockpot; you need the height, especially if you double this for a crowd--and it's as easy to quadruple it as to make it as written, so it's great for a huge group).

As potatoes are boiling (or you can wait till they're cooling off; see below), combine brown sugar and next 7 ingredients (all but walnuts) in a saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil; boil 1 minute, stirring constantly, until mixture is thickened and bubbly.

Remove sweet potatoes from hot water with turkey lifters or Orka gloves. Let cool to touch (this may take 30 minutes before you can handle them comfortably; allow time); peel with carving knife, and cut into 1/2-inch slices. Arrange slices, slightly overlapping in rows, in a lightly greased 12x8x2 baking dish (or whatever size you have: 9x13 or whatever--I use a 9x13 plus a 9x9 for doubled recipe). Set aside.

Pour sauce mixture over the sweet potatoes; sprinkle with chopped walnuts. Cover with foil, and refrigerate 8 hours or overnight (great for Thanksgiving!).

Remove dish from refrigerator; let stand 30 minutes (this isn't a science; you just want some of the chill off). Uncover and bake at 350 for 30 minutes or until thoroughly heated. (I like to use an instant-read thermometer in the center of the casserole dish to check it. Once it's hot, the recipe holds extremely well in a warm oven, so it's easy to use for company or holidays.)

As written, this recipe makes 12-16 servings.

[ElinorC]

This is a recipe that we love. It isn't sweet, which is what we like, but has a great flavor.


* Exported from MasterCook *
Honey Mustard-Whipped Sweet Potatoes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes Side Dish


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 tablespoon margarine
1/2 cup sliced onion
3 medium sweet potatoes (about 1 1/2 lbs.) -- peeled,cut into 1" pieces
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon pepper
1 cup low-salt chicken broth

1. Melt margarine in a large saucepan over medium heat. Add onion and sweet potatoes; sauté 5 minutes. Add mustard and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until sweet potatoes are very tender.Place sweet potato mixture in a food processor; process until smooth.

Note: Serve this simple, creamy dish as a side to chicken or pork.

Yield: 4 servings (3/4 cup)


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 160 Calories; 4g Fat (20.3% calories from fat); 5g Protein; 30g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 104mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 5215 0 0 0 0

[charley]

I love sweet potatoes with chipotles. The sweet and spicy combo is like a marriage made in heaven!

I make Bobby Flay's Sweet Potato Gratin with Smoked Chiles a couple times during the holidays. The recipe is on this thread. (http://community.cookinglight.com/showthread.php?t=94511&highlight=sweet+potatoes)

[wallycat]

There's a miso sweet potato recipe on here somewhere.
If I can "search" it, I'll post it; it's very easy and very good (we also hate sweet stuff on our sweet potatoes--I prefer them more savory).

[Terri_A]

If you like the chipotle idea one of my fave's is CL's Chipotle Mashed Sweet Potatoes. I can post the recipe if you're interested.

[PBlover]

actually, the miso recipe sounds great!

[Kiwismommy]

Over the years I have tried a number of Sweet Potato Casseroles and this is a definite keeper!


Yummy Sweet Potato Casserole

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

4 cups sweet potato -- cubed
1/2 cup white sugar
2 eggs -- beaten
1/2 teaspoon salt
4 tablespoons butter -- softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter -- softened
1/2 cup chopped pecans

Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a
medium saucepan with water to cover. Cook over medium high heat until
tender; drain and mash.
In a large bowl, mix together the sweet potatoes, sugar, eggs, salt,
butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking
dish.
In medium bowl, mix the sugar and flour. Cut in the butter until the
mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet
potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly
brown.


NOTE, THESE ARE SMALL SERVINGS FOR 12 PEOPLE. MORE SWEET POTATOES CAN
EASILY BE ADDED WITHOUT ADDING ANYTHING ELSE

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 205 Calories; 11g Fat (49.0%
calories from fat); 3g Protein; 24g Carbohydrate; 2g Dietary Fiber; 55mg
Cholesterol; 183mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

[NMG]

My mom makes an awesome Brown Sugar and Walnut sweet potato mash that she puts into a decorating bag and pipes out into individual servings to look really nice (BTW - she sprinkles the walnut mixture on top of the individual servings then pops them in the oven to brown a little). These are also great made ahead - freeze them in the servings onto some parchment or wax paper then throw them into a freezer bag - you can pull them out as needed. If you want the recipe let me know!

[brr9270]

My mom makes an awesome Brown Sugar and Walnut sweet potato mash that she puts into a decorating bag and pipes out into individual servings to look really nice (BTW - she sprinkles the walnut mixture on top of the individual servings then pops them in the oven to brown a little). These are also great made ahead - freeze them in the servings onto some parchment or wax paper then throw them into a freezer bag - you can pull them out as needed. If you want the recipe let me know!
I would love if you would post this recipe!

[wallycat]

This is all I can locate with the search function now...I'll keep checking:

Soy-Glazed Sweet Potatoes
From Cooking Light

This side dish takes minutes to get ready for the oven and only an hour to bake. Choose plump, round sweet potatoes--they cut handsomely into wedges. When they're done, they should be practically lacquered with the glaze.

1/4 cup water
2 tablespoons brown sugar
3 tablespoons low-sodium soy sauce
2 tablespoons mirin (sweet rice wine)
1 tablespoon dark sesame oil
4 garlic cloves, minced
3 sweet potatoes, each cut lengthwise into 4 wedges (about 2 pounds)
1 tablespoon toasted sesame seeds

Preheat oven to 400°.

Combine first 6 ingredients; stir well with a whisk. Arrange potatoes in a single layer in a 13 x 9-inch baking dish. Pour soy sauce mixture over potatoes. Cover and bake at 400° for 50 minutes or until tender; baste with the soy sauce mixture. Bake, uncovered, an additional 10 minutes or until liquid is absorbed. Sprinkle with sesame seeds.


Yield: 4 servings (serving size: 3 wedges)

NUTRITION PER SERVING
CALORIES 325(14% from fat); FAT 5.2g (sat 0.8g,mono 1.8g,poly 2.2g); PROTEIN 4.8g; CHOLESTEROL 0.0mg; CALCIUM 82mg; SODIUM 440mg; FIBER 6.9g; IRON 2mg; CARBOHYDRATE 65.2g

[charley]

Here's another savory recipe that's really good. Might be difficult to make for so many people, though.

SWEET POTATOES BRAISED WITH CREAM, ROSEMARY, & NUTMEG

2 tablespoons butter
1/2 cup finely chopped shallots
2 1/2 teaspoons minced fresh rosemary
2 pounds sweet potatoes, peeled & cut into 1/2-inch-thick rounds, rounds cut in half
1 can low-salt chicken broth
1/2 cup whipping cream
fresh grated nutmeg
coarse salt and fresh ground pepper

HEAT butter in large, heavy skillet over medium-high heat. Add shallots and minced rosemary and sauté until tender, about 3 minutes.

ADD sweet potatoes and broth to skillet and bring to boil. Cover skillet, reduce heat to medium-low and simmer until potatoes are almost tender, about 15 minutes.

ADD cream and sprinkle lightly with nutmeg. Simmer uncovered until sweet potatoes are very tender and liquid thickens and coats them, about 10-15 minutes. Season with salt and pepper.

Serves 6
Adapted from a recipe in Bon Appétit
November 1998

original recipe at Epicurious (http://www.epicurious.com/recipes/recipe_views/views/15640)

[NMG]

BRR9270 - I will post it tomorrow for you!!! You can also make it as a casserole - but for some quick sides, its good to have them in individual servings in the freezer to just pop in the oven!

[sfarler]

BRR9270 - I will post it tomorrow for you!!! You can also make it as a casserole - but for some quick sides, its good to have them in individual servings in the freezer to just pop in the oven!

Just popping in so I'll get notified when you post this too. Sounds like a great side dish to have in the freezer.

[SHERRY]

BRR9270 - I will post it tomorrow for you!!! You can also make it as a casserole - but for some quick sides, its good to have them in individual servings in the freezer to just pop in the oven!


NMG - Can you post this recipe, it sounds great!

[Donna P]

My favorite is from CL and is called something like strueseled sweet potato casserole. Maybe someone else can give you exact name. The best part is that you can make it ahead and freeze it.

[Tizzylish]

That one is my favorite too. :)

Sweet Potato Casserole With Praline Topping
The streusel is both stirred into the casserole and sprinkled on top.

1 cup all-purpose flour
2/3 cup packed brown sugar
1/4 cup chopped pecans, toasted
1/4 cup stick margarine, melted
1/2 teaspoon ground cinnamon
4 medium sweet potatoes, peeled and halved (about 2 1/2 pounds)
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 large egg white
1 (5-ounce) can fat-free evaporated milk
Cooking spray

Preheat oven to 350°.
Combine first 5 ingredients in a small bowl, stirring to form a streusel. Set aside.

Place potatoes in a Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until very tender. Drain well; mash in a large bowl. Stir in 1 cup streusel, granulated sugar, vanilla, egg white, and milk. Spoon into a 2-quart casserole coated with cooking spray; top with remaining streusel. Bake at 350° for 45 minutes.

Yield: 8 servings (serving size: 3/4 cup)

NUTRITION PER SERVING
CALORIES 376(21% from fat); FAT 8.8g (sat 1.4g,mono 4.1g,poly 2.6g); PROTEIN 5.4g; CHOLESTEROL 1mg; CALCIUM 97mg; SODIUM 115mg; FIBER 3.8g; IRON 1.9mg; CARBOHYDRATE 70.1g


My notes: I roast my sweet potatoes in their skins instead of boiling.

[LLR]

I made this recipe recently from CL and thought it was very simple and very tasty. I believe I fudged with the spices and added more to my liking. I, too, roasted my sweet potatoes before mashing.

Bruleed Mashed Sweet Potatoes (http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=521712)

[Linda428]

testkitchen45,

Thanks for posting your recipe! I'm going to use it this Thanksgiving! My previous attempts to duplicate my MIL's sweet potatoes have not gone over very well. This one will work!

[mackandme]

Here's one I like a lot. It did take a lot longer to make than the recipe indicates, though. From Vegetarian Times:


Scalloped Potatoes 01-Jan-06 p69
Serves 8 -- Low-fat


There are lots of reasons to scallop sweet potatoes instead of plain white spuds. Vitamins A and E—both good for the immune system—are two. And since this recipe has only 3 grams of fat (versus the 9 grams or more in many homemade versions), you won’t have to turn down seconds!


1 Tbs. unsalted butter
1 medium onion, thinly sliced
2 1/2 cups roasted or low-sodium vegetable broth
1 cup low-fat milk
3 cloves garlic, minced (about 1 Tbs.)
1 1/2 tsp. fresh thyme
1/8 tsp. nutmeg
1 bay leaf
3 medium sweet potatoes (about 2 1/2 lb.), peeled and thinly sliced
1/4 cup grated Parmesan cheese

Directions:


1. Preheat oven to 375F. Coat 8 8-oz. ramekins or 9x13-inch baking dish with cooking spray.

2. Melt butter in large saucepan over medium heat. Add onion slices, and sauté until soft, about 7 to 10 minutes. Add broth, milk, garlic, thyme, nutmeg and bay leaf; bring to a simmer. Cook until liquid is reduced to just under 3 cups, about 7 minutes. Remove bay leaf, and season to taste with salt and pepper.

3. Add sweet potatoes to liquid. Return to a simmer, and cook, stirring occasionally, 5 minutes.

4. Pour mixture into ramekins or baking dish; bake 30 minutes for ramekins, 40 minutes for baking dish, basting potatoes occasionally with liquid in dish. Sprinkle cheese over potatoes, and bake ramekins 10 minutes; large dish 20 minutes. Let both rest 5 minutes before serving.


PER SERVING: 161 CAL; 4 G PROT; 3 G TOTAL FAT (1 SAT. FAT); 30 G CARB.; 7 MG CHOL; 194 MG SOD.; 3 G FIBER; 2 G SUGARS