Sweet Potatoes - San Jose,CA

All these recipe Re great. IMO fresh sweet potatoes always, never canned
Taste is so much better.

Boiled and mashed with a little butter. They don't need any added sugar.

Boil them and mash them like you would white potatos, or bake them whole.

I love sweet potatos but won't touch them when people have added stuff like sugar, syrup, honey or marshmallows.

I get the canned yams and put it in a flat baking dish. Then I put a few pats of butter, stir in some brown sugar and a few marshmallows, then put more marshmallows on top and pop it in the oven. It has been two years since I made this, and I think this is how I do it?!!

All of these recipes could go in the Mamapedia Cookbook!!! If you don't want them in there - please let me know!!

My sweet potato recipe?

You will need
sweet potatoes
mini marshmallows (WHITE ONLY!! The colorful ones do NOT work the same)
brown sugar
chopped walnuts
Karo syrup
butter

Preheat oven to 350 degrees

Peel the sweet potatoes. While peeling, prepare water for boiling. Slice sweet potatoes - I cut them about 1/4" thick - sometimes thicker...place in water.

Boil them like you would a regular potato
should be of medium consistency - you don't want them falling apart - so about 4 to 6 minutes

Drain in colander
Spray oven-safe dish
line the bottom of the dish with the sliced potatoes
cut butter from stick - thin slices - and place on top of sliced potatoes
sprinkle brown sugar over potatoes and butter
spread chopped walnuts over potato slices
spread about 2 tablespoons of Karo Syrup over potatoes
add marshmallows

bake until marshmallows are golden brown (about 10 to 15 minutes)

I peel and cube sweet potatoes and Granny Smith apples, put them in a baking dish with raisins and/or craisins, walnuts or pecans, a little melted butter (not margarine), brown sugar, cinnamon, and maple syrup (tree sap, not Aunt Jemima). Toss until everything is coated, bake at about 350 to 375 until potatoes are soft.
NO FREAKING MARSHMALLOWS!

I have a recipe that everyone goes nuts over. Although it's super fattening, it's insanely delicious. It tastes sort of like pecan pie. It's also super easy to make.

Ingredients
1 large can sweet potatoes, drained
1/4 cup butter, melted
2 eggs
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 cup white sugar
2 Tb heavy cream
 
For topping:
1/4 cup butter, softened
3 Tb flour
3/4 cup light brown sugar
1/2 cup chopped pecans

 
1.  Preheat oven to 350.  Lightly grease 9x13 baking dish.  OR it can go in an ungreased corningware type casserole dish.
 
2.  Use a potato masher to mash canned sweet potatoes.  Mix together mashed sweet potatoes,  melted butter, eggs, vanilla, cream, cinnamon, and white sugar.  Spread into baking dish/casserole dish
 
3.  In seperate bowl, combine softened butter, flour, brown sugar and pecans.  Mix with pastry blender or fingers until crumbly.  Sprinkle over potatoes.
 
4.  Bake for 30 minutes...til warmed through and the brown sugar is sort of melted/bubbly.

peel the potatoes and quarter them
boil until soft (if you start with canned yams, you can skip the first 2 steps)
put them in a baking pan
take 1/2 stick of butter, chop it into little chunks, sprinkle around in the pan
sprinkle a light coating of brown sugar
Bake at 350 until hot

easy peasy :)

http://www.oprah.com/food/Smashed-Sweet-Potatoes-with-Apples

Ina Garten's SWEET POTATOES WITH APPLES
is heaven!
I make it almost every year.

Servings: Serves 15–20
Ingredients

8 pounds (about 12 large) sweet potatoes
1 cup freshly squeezed orange juice
1 cup heavy cream
8 tablespoons (1 stick) butter , melted
1/2 cup light brown sugar
2 teaspoons ground nutmeg
1 teaspoon cinnamon
4 teaspoons salt
2 teaspoons freshly ground pepper
6 tablespoons (3/4 stick) butter
6 McIntosh or Macoun apples , peeled, cored, and cut into eighths
6 tablespoons light brown sugar

Directions
Preheat oven to 375°. Scrub potatoes, then prick several times with a knife or fork. Bake 1 hour, or until very soft when pierced with a knife. Combine orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper.

Remove potatoes from oven. Once cooled, scoop out the insides with a spoon. Place 1/2 of sweet potato meat into the bowl of an electric mixer. Add 1/2 of juice-and-cream mixture, blend until combined but not smooth, and pour into a large baking dish. Repeat with remaining potatoes and juice-and-cream mixture, and add to baking dish.

Melt butter in a large skillet over medium-high heat. Add apple wedges and brown sugar; cook about 10 minutes, turning apples occasionally, until lightly browned on both sides. Place on top of sweet potatoes and bake 30 minutes, until heated through. (Note: If refrigerating before baking, cook 45 minutes, or until heated through.)
From the November 2002 issue of O, The Oprah Magazine

Read more: http://www.oprah.com/food/Smashed-Sweet-Potatoes-with-App...

Marshmallows? Why????? My mom made that dish once when I was little. I HATE marshmallows. It just ruins the dish. But to each their own.

I stumbled upon this recipe a few years ago. Sooo yummy!

http://www.myrecipes.com/recipe/gingersnap-sweet-potatoes...

There are lots of yummy recipes on line. My family prefers the standard candied sweet potatoes with brown sugar and marshmallows. I first boil the potatoes with skins on cut in half crosswise until fork tender. Once they're cool I slip off the skins, slice them into circles about a half inch thick. Lay them into a baking dish, dot them with butter, sprinkle brown sugar over them and put them in a 350º oven till warmed thru. Then I layer marshmallows over them. Put them under the broiler until marshmallows are melted and lightly browned.

Amanda reminded me that I have used canned yams successfully.

I make regular mashed for me and sweet potato mashed for my son. I mix mine while eating. He only eats the sweet potatoes, so did my dad.

Bake them with jackets on, then peel them, mash them with a touch of brown sugar, butter, salt, and nutmeg (just a dash) top with some mini mallows and pop them back in the oven until browned.

I prepare mine for overnight in a pyrex dish, with Plastic Wrap on top and then pop it in the oven the next morning replacing the plastic for Foil on 350 for 40 minutes and if you want it brown on top, cook additional 10 mins with foil off.
You will need:
-Pats of margarine
-Nutmeg
-Cinnamon
-Brown Sugar
-6-8 Yams (depending on serving)
-Small can of Pineapple Juice
-Two large Oranges
Quick way is to wash all Yams in sink, Scrub etc. Poke holes with a fork and place a Paper towel in Microwave at the bottom, Double it, and put two yams in the Microwave and place two paper towels on top.
Cook for 5 mines on one side 4 1/2 on the other. Do this for all of them.
Then let cool for a moment and peel the skin off all of the Yams, and cut in half then quarters and place neatly aligned in the Pyrex dish.
Mix the squeezed orange and Pineapple juice in a cup. Pour over the yams making sure it gets everywhere but not too much juice. Sprinkle Nutmeg on the yams, then put the thinly sliced pats of butter all over the neatly placed yams. Then generously sprinkle brown sugar over the Yams. Pour a little more juice mixture and then sprinkle cinnamon. (My mother cut a little of the rind of the orange, really thin and also place on top, but that is optional)Cover with Plastic and put in the fridge if you are preparing the night before. If you are doing it the morning of, put heavy duty foil on it then pop it in the oven at 350 degrees for 45 minutes. Take off foil and cook another 10 mines to brown.
This has been my mom's recipe for years except the Microwave thing is fairly new within the last 5 years, she is 80 now. Some add marshmallows but we think it is too sweet already. Good Luck!