GLAZED SWEET POTATOES
Fresh sweet potatoes Mom grew disappeared fast at our family table when she served them with this easy, flavorful glaze. She still makes them this way, and now her sweet potato recipe has become a favorite with the grandchildren as well! -Rosemary Pryor, Pasadena, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 5 servings.
Number Of Ingredients 5
Steps:
- If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 25-40 minutes or until tender. Drain; cool slightly and peel. Cut into chunks., Preheat oven to 350°. Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes. , Bake, uncovered, 30-40 minutes or until heated through.
Nutrition Facts : Calories 352 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 96mg sodium, Carbohydrate 66g carbohydrate (39g sugars, Fiber 6g fiber), Protein 3g protein.
SOUTHERN CANDIED SWEET POTATOES
Traditional sweet potato recipe. It is usually served as a side dish.
Provided by Pam Reed
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Peel the sweet potatoes and cut them into slices.
- Melt the butter in a heavy skillet and add the sliced sweet potatoes.
- Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.
Nutrition Facts : Calories 396.9 calories, Carbohydrate 79.4 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 7 g, Protein 3.7 g, SaturatedFat 5 g, Sodium 179.5 mg, Sugar 43 g
STICKY SWEET POTATOES
Make and share this Sticky Sweet Potatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°; butter a 2 quart casserole; place potatoes in casserole in overlapping layers; set aside.
- In a saucepan, combine the remaining ingredients; bring to a low boil; decrease heat to low and stir until well blended and smooth, about 5 minutes.
- Pour the mixture evenly over the potatoes, cover, and bake, basting from time to time, until the potatoes are tender, about 50 minutes.
- Let the casserole stand at room temperature about 5 minutes before serving.
Nutrition Facts : Calories 325, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 134.5, Carbohydrate 60.9, Fiber 4.1, Sugar 39.7, Protein 2.1
NIAN GAO (BAKED SWEET POTATO STICKY RICE CAKES)
Nian gao is a homonym for the Chinese phrase "nian nian gao sheng," which means increasing prosperity year after year. It is a dish indigenous to southern China in sweet and savory forms, and traveled with the diaspora to southeast Asia. This modern spin on classic nian gao comes from the food writer Christopher Tan, who wrote a book on Singaporean pastries titled "The Way of Kueh." He incorporates coconut milk, butter and mashed sweet potato into this nian gao for richness. The rice cake is usually steamed, but Mr. Tan bakes the batter in small molds for the contrast of a fudgy inside and crisp outside. The key to a smooth texture that stays soft after baking is resting the wet glutinous rice dough overnight.
Provided by Clarissa Wei
Time 2h
Yield 24 to 42 nian gao, depending on pan size
Number Of Ingredients 9
Steps:
- Combine the glutinous rice flour and ¾ cup/180 grams water in a bowl to form a dough. Cover tightly and refrigerate for at least 6 hours and up to 24 hours.
- Heat oven to 400 degrees. Wash and scrub the sweet potatoes and pat them dry thoroughly with a clean kitchen towel. With a fork, poke holes all over the sweet potatoes. Bake on a foil-lined pan until a fork can pierce it with no resistance, 40 to 50 minutes.
- When cool enough to handle, peel off the skin. Pass the sweet potato through a ricer or mash with a fork. Measure out 1¼ cups/320 grams of the mashed sweet potato. (Reserve any remaining for another use.)
- Heat oven to 350 degrees.
- Combine coconut milk, sugar and salt in a large saucepan. Set the saucepan over medium-low heat, and whisk until the sugar dissolves and the mixture is hot but not boiling, about 10 minutes. Remove from the heat and add the butter, stirring until it melts. Mix in the sweet potato mash, followed by the tapioca starch, then add the refrigerated wet glutinous rice flour gradually in chunks, whisking as you go. Add the egg and whisk until smooth.
- Heat 1 or more kuih bahulu pans in the oven until very hot, 7 to 8 minutes. If you don't have a kuih bahulu pan, a decorative cakelet pan or mini muffin tin made out of cast iron or aluminum works (see Tip). The batter yields 24 to 42 nian gao, depending on the size of the hollows; work in batches if needed (see Tip). Remove the pan from the oven and, using a silicone or pastry brush, lightly and quickly brush its hollows with oil. Stir batter, then quickly pour it into the hollows, filling them 80 to 90 percent full.
- Bake on the center rack until golden brown on top and a toothpick inserted into the center of one emerges moist and sticky, but with no pasty raw batter on it, 20 to 40 minutes. The exact baking time will vary depending on the size and heft of your pan.
- Use a wooden skewer or butter knife to pry out and remove the nian gao from the pan. If the pan was properly heated and oiled, the nian gao will not stick. If needed, repeat with the remaining batter. If the pan cools off too much while you are removing a batch of nian gao, heat it for a couple of minutes in the oven before baking the next batch.
- These nian gao are best served slightly warm while the edges are still crisp and the centres are soft and chewy. They are best the same day they are made. You can keep leftovers in a covered container in the refrigerator and steam, pan-fry or microwave them to reheat the next day, but they will not completely recover their freshly cooked texture.
More about "sticky sweet potatoes recipes"
15 WAYS TO COOK SWEET POTATOES - ALLRECIPES
From allrecipes.com
Author Isadora BaumPublished Dec 14, 2020Estimated Reading Time 5 mins
- Yummy Sweet Potato Casserole. Great for the holidays this year, a sweet potato casserole is rich and comforting with the added bonus of fiber, antioxidants, and omega-3 fatty acids.
- Southern Candied Sweet Potatoes. These candied sweet potatoes are sticky and syrupy, and they taste just like dessert but have more nutrients than you'd find in a slice of cake.
- Candied Sweet Potatoes. Add toasty, decadent marshmallow to these sweet potatoes for a side dish that'll make your meal feel super indulgent.
- Bacon Egg Stuffed Sweet Potato. Use sweet potato as a vehicle for adding in protein-dense and flavorful fillings for a breakfast that looks almost too beautiful to eat.
- Savory Sweet Potato Hash. Take breakfast hash up a notch by swapping white potatoes for sweet potatoes — you'll get more nutrition in the dish and add some sweetness to balance out the savory feel.
- Sweet Potato Baked Oatmeal. Oatmeal is loaded with fiber and can take on various flavors, both sweet and savory. Try incorporating mashed sweet potato, and then adding spices like nutmeg and cinnamon to highlight those savory notes.
- Make-Ahead Sweet Potato and Chorizo Breakfast Burritos. Meal prep is simple with pre-planned, on-the-go breakfast foods, like burritos and sandwiches.
- Whole Wheat Sweet Potato Muffins. Sweet potato adds fiber and antioxidants to muffins, which makes grabbing one for a sweet snack or portable breakfast way healthier.
- Sweet Potato Banana Pancakes. In a little over half an hour, you can sit down to a stack of these sweet potato banana pancakes, which have lots of fiber and sweet flavor to make breakfast nutritious and indulgent.
- Sweet Potato Sage Balls. Ditch meatballs and make sweet potato and sage balls for a quick appetizer for any fall gathering. Add garlic and onion for a savory feel, and roll with oats to make fun-sized balls for utensil-free snacking.
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