Brown Sugar Sweet Potatoes Recipes

Steps:

• Preheat oven to 475 degrees. With a fork, poke potatoes in several places. Arrange on a foil-lined baking sheet; bake until tender, about 40 minutes.
• Cut a deep cross in the top of each potato, and push the ends together to make an opening. Sprinkle inside with salt and pepper; dot each potato with 1 tablespoon butter and 2 teaspoons sugar. Serve.

Steps:

• Place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-20 minutes or just until tender. Drain; cool slightly and peel. Peel and cut into 1/4-in. slices., Meanwhile, in a small bowl, combine the brown sugar, apple juice, salt and cinnamon; set aside. In an 8-in. square baking dish coated with cooking spray, alternately layer sweet potato and apple slices in an 8-in. square baking dish coated with cooking spray. Drizzle with brown sugar mixture. , Bake, uncovered, at 350° for 25 minutes. Uncover; bake 20-25 minutes longer or until apples are tender, basting occasionally with pan juices.

Steps:

• Peel and cut potatoes lengthwise in half; cut crosswise into 1/2-in. slices. Place potatoes and apples in a 6-qt. slow cooker. In a small saucepan, mix butter, brown sugar and pie spice. Bring to a boil over medium heat; cook until blended, 1-2 minutes. Pour over potato mixture. Cook, covered, on low until potatoes are tender, 5-6 hours., With a slotted spoon, remove potatoes and apples to a bowl, reserving cooking liquid. Mash potato mixture, gradually adding enough reserved cooking liquid, if necessary, to reach desired consistency.

Steps:

• Place sweet potatoes into a large pot and cover with water. Add enough salt so that the water tastes like seawater. Bring to a boil and cook potatoes until fork tender and mashable, 20 to 30 minutes. Drain.
• Preheat the oven to 375 degrees F (190 degrees C). Butter a casserole dish.
• Transfer potatoes to a large mixing bowl and mash with a potato masher. Add 1/2 the butter, 1/2 of the brown sugar, orange zest, orange juice, and vanilla extract; mix until well combined. Allow mixture to cool slightly, then add cream, cinnamon, salt, cloves, and nutmeg. Taste and adjust spices to your liking. Mix in eggs until well combined. Transfer to the prepared casserole dish.
• Mix remaining 1/2 cup brown sugar with flour in a small bowl. Sprinkle pecans over the potato mixture, and then do the same with the brown sugar-flour mixture. Sprinkle remaining butter pieces on top of the casserole and cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove aluminum foil and continue to bake until topping is crispy, about 20 minutes longer. Serve once cooled.

Steps:

• Preheat oven to 375°F.
• Arrange potatoes in a 13x9x2-inch baking dish.
• Combine sugar, butter and spices in a heavy small saucepan over medium heat. Bring to a 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 and bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

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:

• Preheat oven to 350°. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain., Meanwhile, in a small saucepan, combine butter, brown sugar, apple juice, apple and raisins; bring to a boil, stirring frequently. Remove from heat. If desired, stir in brandy., Transfer sweet potatoes to a greased 8-in. square baking dish; top with apple mixture. Bake, uncovered, 25-30 minutes or until bubbly and sweet potatoes are tender, basting occasionally with sauce.

Steps:

• Cook the potatoes until tender.
• Sprinkle with salt.
• In a skillet mix the brown sugar and water and butter, bring to a boil.
• Put potatoes in the syrup and cook on low, stirring for 15 minutes.