Vanilla Glazed Sweet Potatoes Recipes

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.

Steps:

• 1. Peel and chunk potatoes into large chunk pieces. Place them in a large pot, cover with water and cook for 10 minutes only. Potatoes should be still firm to touch and not completely cooked through.
• 2. I used my electric skillet for the recipe this time, but I also love using a cast Iron skillet for it's even temperature cooking. Add in the corn syrup, vanilla Bean Paste, Brown Sugar, VIETNAMESE CINNAMON & soften butter, heat just until butter melts, then stir to blend mixture together.
• 3. Once butter is melted and mixture begins to slowly simmer, add in the orange juice, apple juice or water, and stir.
• 4. Now add in the partially cooked potatoes, lower the heat setting to low, and continue to cook slowly.
• 5. Continue cooking and stir to prevent potatoes from sticking to bottom of skillet, REMEMBER YOU MUST COOK SLOWLY, SO BE PATIENT. Glaze will gradually begin to caramelize and thicken, continue glazing and coating the potatoes, moving in skillet to prevent sticking to the bottom. Should take between 45 minutes to an hour, to peak at the optimum point.
• 6. Serve while still hot. You will not believe how much flavor these potatoes have.
• 7. NOTE: Vietnamese Cinnamon is also called Saigon Cinnamon, it has a higher oil content , is sweeter, and much more aromatic, & has a stronger flavor, you will notice the difference in how aromatic it is right away. My next project is Cinnamon Rolls.

Steps:

• Boil sweet potatoes in water until tender; drain. Cool slightly and cut into 1/4 inch slices. Arrange the slices in a greased, broiler-proof 13x9 baking dish, overlapping slightly.
• In a small saucepan, melt butter. Add brown sugar, salt, orange zest, pepper, orange juice, and vanilla stirring until combined. Heat but do not allow to boil.
• Remove from heat and brush sauce evenly over potato slices.
• Broil 6 inches from heat until golden, about 6 or 7 minutes. Sprinkle with pecans.

Steps:

• Pierce potatoes with a fork, and arrange in a circle on paper towels in microwave oven.
• Microwave at high 10 minutes or until tender, rearranging potatoes after 5 minutes.
• Wrap in a towel; let stand 5 minutes.
• Peel and mash potatoes.
• Combine with milk and remaining ingredients.
• Place in a 1-quart casserole; cover and microwave on medium for 7 minutes, or until thoroughly heated.

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.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place sweet 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. Peel sweet potatoes once they are cool enough to handle. Slice sweet potatoes into 1-inch thick rounds; arrange in a 9x13-inch casserole dish.
• Mix brown sugar, butter, maple syrup, vanilla extract, and salt together in a saucepan; bring to a boil, stirring often, until sugar has dissolved and butter has melted, 5 to 10 minutes. Pour sauce over sliced sweet potatoes.
• Bake in the preheated oven until heated through and sauce has slightly reduced, about 1 hour. Serve hot.