Baked Sweet Potato Gems Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
• Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).
• Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil, then set a wire rack inside the baking sheet.
• Prick each of the sweet potatoes 5 times with a fork and place on top of the prepared rack, keeping space between potatoes to allow heat to circulate. Bake the sweet potatoes until a paring knife can easily go through without resistance, about 1 hour. Turn the oven off and let the potatoes rest inside for 30 minutes more. Remove from the oven and cut each potato in half lengthwise. Season with salt and pepper and top with butter if using.

Steps:

• Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
• Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

Steps:

• 1. Wash sweet potatoes and dry. Grease with shortening. Place in the microwave and cook on high for about 12 minutes, turning once or until potatoes are soft.
• 2. When potatoes have cooled slightly but are still hot cut a boat shaped slice from the top of each potato. Scoop pulp out leaving skins intact (I use measuring spoon) and put into medium bowl.
• 3. Add all other ingredients and mash and mix with a fork. When pulp is smooth add it back to the potato skins. Pat tops with brown sugar and a sprinkling of cinnamon.
• 4. Potatoes may be refrigerated and reheated in a foil lined pan at 425 for l0 to 15 minutes or until hot. They can also be reheated in microwave.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Scrub the sweet potatoes clean, put on a baking tray and prick all over with a fork. Drizzle each with a little oil and sprinkle with a pinch of sea salt flakes. Put in the oven for 45 mins to 1 hr, depending on their size, until crisp on the outside, and they're pierced easily with a small knife. Serve as a side with butter, or add a filling of your choice.