Crispy Caramelized Salted Sweet Potatoes Recipes

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Peel and cube sweet potatoes.
• 3. Line a 9 x 13 baking sheet with foil. Place sweet potato cubes on pan. Pour olive over potatoes and mix covering all cubes.
• 4. Sprinkle seat salt on potato cubes. Bake in oven for about 10 minutes until potatoes are still firm but can be pierced with a fork.
• 5. While potatoes are baking, combine brown sugar and butter. Allow to begin to melt together. Then add evaporated milk or half and half. Let mixture come to a soft boil until it forms a thick caramel sauce. Remove from heat, add vanilla.
• 6. Once potatoes have baked and sauce is done, pour over potatoes on baking sheet. Stir to cover all potato cubes. Put back in oven.
• 7. Allow to bake about 5 minutes or so until a crispy crust begins to form on potatoes, You may even want to put under the broiler for a crispier crust.

Steps:

• Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Drain and transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 15 minutes. , Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; pour over sweet potatoes. Bake 10-15 minutes longer or until glazed, basting frequently.

Steps:

• Heat oil in a large skillet over medium heat. Add sweet potatoes; cook, turning occasionally, 3 minutes. Add garlic; cook, stirring constantly, 1 minute. Add wine and stock; simmer, stirring occasionally, until almost all liquid has evaporated, about 20 minutes. Add brown sugar and salt; cook, carefully turning potatoes to brown both sides, about 20 minutes. Transfer caramelized sweet potatoes to a plate. Let cool slightly.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Scrub and dry the sweet potatoes, then prick several times with a fork and place onto a baking sheet. Bake in the preheated oven until the sweet potatoes are easily pierced with a fork, 50 minutes to 1 hour.
• Heat the oil in a large skillet over medium heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 20 to 30 minutes more.
• Split open the baked sweet potatoes and top with the onion mixture, salt, pepper, and a dollop of sour cream.