BAKING SWEET POTATOS RECIPES

Name: Honey Roasted Sweet Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings (serving size 3/4 cup)
Ingredients: 2 pounds red-skinned sweet potatoes; 2 tablespoons olive oil; 2 tablespoons honey; 1 teaspoon fresh lemon juice; 1/2 teaspoon salt

HONEY ROASTED SWEET POTATOES RECIPE | ELLIE KRIEGER | FOOD ...

Honey Roasted Sweet Potatoes Recipe | Ellie Krieger | Food ... image

Provided by Ellie Krieger

Categories side-dish

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings (serving size 3/4 cup)

Number Of Ingredients 5

Ingredients

2 pounds red-skinned sweet potatoes
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon fresh lemon juice
1/2 teaspoon salt

Steps:

Preheat oven to 350 degrees F.
Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish. In a small bowl whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.

Nutrition Facts : Calories 167 calorie, FatContent 4.5 grams, SaturatedFatContent 0.5 grams, CarbohydrateContent 30 grams, FiberContent 4 grams, ProteinContent 2 grams

MASHED SWEET POTATOES WITH BROWN SUGAR AND PECANS RECIP…

Mashed Sweet Potatoes With Brown Sugar and Pecans Recip… image

This maple-sweetened mashed sweet potato casserole has a brown sugar and pecan topping that bakes into a crunchy candylike crust.

Provided by EPICURIOUS.COM

Yield 12–14 servings

Number Of Ingredients 9

Ingredients

1 cup (packed) golden brown sugar
½ cup chopped pecans (about 2 ounces)
¼ cup (½ stick) chilled butter, cut into ¼-inch pieces
5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1½-inch pieces
4 large eggs
3 tablespoons pure maple syrup
2 tablespoons vanilla extract
1 tablespoon fresh lemon juice
2 teaspoons salt

Steps:

Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)
Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor.
Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.

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