Recipes by Arlene » Sweet potatoes

Bourbon Sweet Potatoes

Arlene — Mon, 01 Nov 2010 12:00:00 +0000

4 lbs. sweet potatoes or yams
½ cup butter, softened
½ cup bourbon
⅓ cup orange juice
¼ cup firmly-packed light brown sugar
1 tsp. salt
½ tsp. apple pie spice
⅓ cup chopped pecans

Scrub potatoes. Cook, covered, in boiling salted water in a large saucepan, about 35 minutes or just until tender. Drain, cool slightly and peel.

Place cooked potatoes in a large bowl and mash. Add butter, bourbon, orange juice, brown sugar, salt and apple pie spice. Beat until fluffy-smooth. Spoon into a buttered 6-cup baking dish; sprinkle nuts around the edge. Bake in moderate oven (350°) 45 minutes or until lightly browned. Makes 8 servings.

Tavern Sweet Potatoes

Arlene — Wed, 30 Jun 2010 12:00:00 +0000

3 lbs. sweet potatoes
¾ cup light brown sugar, packed and divided
3 tbsp. butter
½ tsp. cinnamon
½ tsp. nutmeg
¼ tsp. salt
1 cup milk

Grease a 1½-quart casserole. Cook sweet potatoes in boiling salted water until done; peel and mash. Stir in all the remaining ingredients except 2 tablespoons of light brown sugar. Turn mixture into prepared casserole and sprinkle with remaining sugar. Bake at 400° for 30 minutes.

Sweet Potatoes and Pears

Arlene — Mon, 17 May 2010 14:46:28 +0000

2 lbs. sweet potatoes, cooked and peeled
1 29-oz. can pear halves, drained (save juice)
¼ cup butter, melted
½ tsp. salt
¼ tsp. cinnamon
¼ tsp. nutmeg
½ cup brown sugar
1 4-oz. can shredded coconut

Preheat oven to 350°. With a sharp knife, slice sweet potatoes into ½-inch thick slices. In a large bowl, gently toss sweet potatoes with the next 5 ingredients and ¼ cup reserved pear juice until well mixed. Spoon mixture into a greased 8×12 inch baking dish. Sprinkle with brown sugar and coconut. Bake 30 minutes or until hot and bubbly. Serves 8.

Sweet Potato and Ham Casserole

Arlene — Thu, 08 Apr 2010 14:01:12 +0000

1 lb. sweet potatoes
1 tbsp. brown sugar
1 tbsp. butter or margarine
½ cup mandarin oranges
1 cup ham, diced or cubed
1 tbsp. orange juice
½ cup pecan nuts

Cook whole sweet potatoes until done. Peel and cut in serving-size pieces. Melt butter, add brown sugar and juice. Pour over potatoes. Add hand and orange segments. Add nuts. Keep warm in a 300° oven for about 15 minutes before serving. Makes 3 or 4 servings.

Sweet Potatoes

Arlene — Thu, 11 Mar 2010 14:00:00 +0000

1 cup brown sugar
1½ tbsp. cornstarch
¼ tsp. salt
⅛ tsp. cinnamon
1 cup apricot nectar
½ cup hot water
3 lbs. sweet potatoes, cooked and sliced
2 tbsp. butter

Mix the sugar, cornstarch, salt and cinnamon. Add the apricot nectar and the hot water; stir well. Boil until thick and add the butter. Pour over the sweet potatoes and bake until bubbly.

Sweet Potato Bread

Arlene — Wed, 24 Feb 2010 14:44:06 +0000

¾ cup butter, softened
2¼ cups firmly packed brown sugar
1½ cups sweet potato puree or 1 medium-large sweet potato
2 eggs
2½ cups flour
¾ tsp. salt
1 tsp. ground nutmeg
¾ tsp. ground ginger
1½ tsp. baking soda
1 tbsp. ground cinnamon
1½ dashes ground cloves
½ cup water

Cut 1 medium-large sweet potato into 2-inch-long pieces, place in a small saucepan and cover with water. Can substitute canned sweet potatoes. Cook about 25 minutes before pureeing in a food processor. Preheat oven to 375°. Butter and flour pan or line with muffin papers. With a mixer, cream the butter and sugar until light and fluffy; stir in sweet potato puree and egg. Sift together flour, salt, nutmeg, ginger, baking soda, cinnamon and cloves. Stir half of the dry ingredients into creamed mixture; stir in water, then remaining dry ingredients. Bake until dry on top and a skewer inserted in center comes out clean. Can make either bread loaves or 12 muffins. Muffins take around 15 minutes to bake; bread will take 35 minutes, depending on the oven and pan size.