Candied Mashed Sweet Potatoes Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Transfer drained sweet potatoes to a baking sheet.
• Bake sweet potatoes in the preheated oven until dried, 3 to 4 minutes; transfer to a mixing bowl.
• Mash sweet potatoes with a potato masher until no large lumps remain; add sugar, allspice, and cinnamon. Continue mashing potatoes until evenly seasoned; spoon into a casserole dish. Spread miniature marshmallows in an even layer over the sweet potato mixture.
• Bake in oven until marshmallows just begin to brown, 10 to 15 minutes.
• Switch oven to broil; cook under broiler for 1 minute.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
• Transfer potatoes to a large bowl; mash butter, garlic, basil, and thyme into the potatoes with a potato masher until smooth.

Steps:

• 1. Wash sweet potatoes; pierce with a fork. Bake in a preheated 350º oven on a greased baking sheet for about 1-1/4 hours or until tender.
• 2. Meanwhile, in a heavy small skillet, cook and stir pecans, granulated sugar, and the 1 Tbsp. butter over medium heat for 6 to 8 minutes or until sugar melts and turns golden brown.
• 3. Immediately remove from heat; spread nut mixture onto a second greased baking sheet; separate into clusters. Cool completely.
• 4. Lightly grease a 2-qt. square or rectangular baking dish. Scoop sweet potato pulp into a large mixing bowl; discard peel. Beat with an electric mixer on medium speed until smooth. Stir in liqueur, the 2 Tbsp. butter, the brown sugar, spice and salt. Beat until fluffy. Spread in prepared baking dish.
• 5. Chop nut mixture into small pieces; sprinkle on sweet potatoes. Bake, uncovered, about 30 minutes or until heated through.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
• With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup to taste. Blend until smooth. Serve warm.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
• Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel.
• In a large saucepan over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
• Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
• Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.

Steps:

• Heat enough salted water to cover sweet potatoes (1/2 teaspoons salt to 1 cup water).
• Add potatoes and cover.
• Heat to boiling; reduce heat.
• Boil until tender, approximately 30 to 35 minutes; drain.
• Slip off skins and mash potatoes.
• Cover to keep warm.
• Mix remaining ingredients in a 10 inch skillet.
• Over medium heat, cook, stirring constantly, until smooth and bubbly.
• Pour mixture over mashed sweet potatoes and stir gently until heated through.
• Note; If you prefer, you can slice the potatoes instead of mashing them after you have removed the skins.
• Add to skillet with sugar mixture and stir gently until potatoes are glazed.

Steps:

• Wrap sweet potatoes in foil and bake on 350 until done (approx. 1 hr).
• Allow sweet potatoes to cool in foil, this will loosen the skin so you can peel them by hand.
• Peel skin off potatoes.
• In a sauce pan combine - Butter, brown sugar, maple syrup, salt, cinnamon & cayenne pepper. Melt all ingredients.
• In a mixing bowl combine potatoes and cream.
• With a mixer whip potatoes and cream (I used a stand mixer).
• once the potatoes and cream have come together to the consistency of mashed potatoes, fold in the mixture from the sauce pan.
• Pour mixture into a baking dish.
• Top with marshmallows (optional).
• Bake on 350 for 45 minute.

Steps:

• Peel and slice sweet potatoes. Put in a large pot of lightly salted water. Bring to a boil. Boil 5 minutes, drain and cool. Put sweet potatoes into a 2 quart casserole, dot with the butter. Mix sugar with next 8 ingredients and mix well. Sprinkle over sweet potatoes. Pour orange juice and lemon juice over sweet potatoes. Cover with the sliced oranges. Bake in a preheated 350-degree oven for 45 minutes to 1 hour.

Steps:

• Preheat the oven to 375 degrees F.
• Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish.
• Bake the potatoes for 20 to 30 minutes, until heated through.

Steps:

• Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil. Cook 15 minutes, or until tender but firm. Drain, and set aside.
• In a large skillet over low heat, melt the butter. Stir in the brown sugar, brandy, and salt. Add the sweet potatoes, and stir to coat. Cook, stirring gently, until sweet potatoes are heated through and well glazed.

Steps:

• In a large pot, boil sweet potatoes in their jackets in water to cover until fork-tender, 20 to 45 minutes depending upon their size. Drain and cool.
• Heat oven to 450 degrees. Peel potatoes and slice into 1/2-inch-thick rounds. Place in a 9-by-13-inch baking dish or 2-quart gratin dish, overlapping slices to fit in one layer.
• In a small saucepan, melt butter. Whisk in sugar and salt until smooth. Pour evenly over the potatoes. Bake until potatoes look shiny and glazed, 25 to 30 minutes. Serve hot or warm.

Steps:

• Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)
• Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor.
• Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
• Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.