Light N Fluffy Sweet Potatoes Recipes

Steps:

• 1. Preheat oven to 375 degrees F. Lightly grease a 2 quart souffle dish. Sprinkle dish with 1 tablespoon white sugar, shaking dish to evenly coat bottom and sides.
• 2. In a large bowl mix the sweet potatoes, adding the butter, brown sugar, heavy cream, eggs, cloves, nutmeg, cinnamon, vanilla, and salt. Stir until mixture is smooth. Pour into prepared souffle dish.
• 3. Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F and continue bakeing the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
• Bake for 25 minutes in the preheated oven, or until golden brown.

Steps:

• Preheat oven to 400 degrees. Place potatoes directly on middle rack, lining lower rack with foil. Bake until tender, 45 to 50 minutes. Slit potatoes lengthwise, and open. Fluff with a fork, and add topping.
• Classic Topping: Divide 1/2 cup sour cream or creme fraiche among potatoes. Crumble 4 slices cooked bacon and sprinkle 2 tablespoons chopped chives over tops. Season with coarse salt and freshly ground pepper.
• Savory Topping: Melt 1/4 cup unsalted butter over medium heat, swirling pan, until just beginning to brown. Swirl in 1 tablespoon chopped fresh sage. Divide sage butter and 2 ounces crumbled goat cheese among potatoes. Season with coarse salt and cayenne pepper.
• Sweet Topping: Combine 1/2 cup toasted, chopped pecans, 1/4 cup unsalted butter, 1/4 cup packed brown sugar, and 1 teaspoon cinnamon. Divide among potatoes. Season with coarse salt.

Steps:

• Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain., In a large bowl, beat the sweet potatoes, milk, egg substitute, brown sugar, salt and vanilla until smooth. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Sprinkle with cinnamon. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Steps:

• Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer. Cook until the potatoes are very tender, about 45 minutes. Drain the potatoes and let them stand to release any excess water, 10 to 15 minutes.
• Combine the sweet potatoes, cream, butter, sugar, lemon zest, nutmeg and salt in a large bowl. Mash until the mixture is light and smooth. Serve with a pat of butter.

Steps:

• In a large resealable plastic bag, combine sweet potatoes and oil. Add remaining ingredients; toss to coat. , Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.

Steps:

• 1. Bake potatos @ 350 for 40 to 50 minutes, until fork tender. Let cool to touch, pill and smash in large bowel.
• 2. Add ALL ingredients (except flour) in bowel an beat for 3 minutes. THIS WIIL REMOVE ALL THE FIBER STRING FROM THE POTATO.
• 3. Clean beaters clean, repeat step 2, one more time.
• 4. Add flour, mix well
• 5. Transfer to pie shell. Bake @ 310, 35-45 minutes SLOW AND LOW
• 6. ENJOY !

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the mashed sweet potatoes, white sugar, eggs, 1/2 cup of the butter or margarine, vanilla and flaked coconut. Place in heat proof 2 quart sized casserole dish.
• With a fork mix the brown sugar, flour, pecans and the remaining 1/3 cup of butter or margarine. Sprinkle over the top of the potato mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.