Heavenly Sweet Potatoes Recipes

Steps:

• 1.Heat the oven to 350°F. 2.Spray a 1½-quart casserole with vegetable cooking spray. 3.Put the potatoes, cinnamon and ginger in an electric mixer bowl. Beat at medium speed until almost smooth. Add the broth and beat until potatoes are fluffy. Spoon the potato mixture in the prepared dish. Top with the marshmallows. 4.Bake for 20 minutes or until heated through and marshmallows are golden brown.

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine brown sugar, apple cider, maple syrup, butter and reserved pineapple juice. Bring to a boil; cook until liquid is reduced to 3/4 cup and syrupy, about 20 minutes. Stir in cinnamon and cloves; set aside and keep warm., Preheat oven to 400°. Layer half of the potatoes, apples and pineapple in a 13x9-in. baking dish coated with cooking spray. Repeat layers. Sprinkle with salt. Pour reduced liquid over top. Cover and bake 40 minutes or just until tender., Sprinkle with pecans. Bake, uncovered, 13-18 minutes longer or until potatoes and apples are tender.

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
• Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through.
• Stir together the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub the potatoes all over with the mixture, getting in between the slices.
• Place on the baking sheet and roast until the center of the potatoes are tender and the outside is crisp, 50 minutes to 1 hour. Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another.
• Meanwhile, stir the yogurt and scallions with a pinch salt and a pinch pepper. Serve the sauce with the potatoes.
• Per serving: Calories: 150; Total Fat 4 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total carbohydrates: 24 grams; Sugar: 8 grams; Fiber: 4 grams; Cholesterol: 10 milligrams; Sodium: 260 milligrams

Steps:

• Bake sweet potato in 350 degree over for about an hour, or until tender.
• To serve, slice open down the middle, add butter, brown sugar, pecans and drizzle with honey.

Steps:

• Beat together the first six ingr.
• and pour into a baking pan.
• Mix together the toppings and spread over the top of the potato mixture.
• Bake at 350 for 45 minutes.

Steps:

• Roast the sweet potato in its jacket. I roasted mine until it was carmelized and the skin very loose.
• Saute onions and pressed garlic for about 3 minutes over medium high heat.
• add potato and saute for another 3 minutes.
• add broth (I used homemade stock so I added a chicken cube for extra umph), spices, and sweet potato
• simmer until potatoes are soft.
• meanwhile assemble the salad ingredients (do not add dressing until served.
• The whole grain rolls can be wrapped in tinfoil and warmed in the oven.
• Remove from burner, mash soup with potato masher
• add half and half.
• reheat but not to a boil.
• Serve soup in soup bowls with a dollop of sour cream or yoghurt in the middle and a sprig of parsley ( if you give the soup a quick swirl with a spoon it gives a nice decorative effect) Salad can be served out of a salad bowl or on side plates with warmed rolls.

Steps:

• Boil sweet potatoes until soft.
• Mash potatoes in a large-mixing bowl.
• Combine mashed sweet potatoes with eggs, syrup, vanilla, milk and nutmeg.
• Mix well.
• Spray 9-inch pie pan with non-fat cooking spray.
• Pour mixture into the prepared pan and bake at 350 degrees for 1 hour or until knife comes out clean.