MICROWAVING POTATOES RECIPES

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PERFECT OVEN BAKED SWEET POTATOES RECIPE – MELANIE COOKS



Perfect Oven Baked Sweet Potatoes Recipe – Melanie Cooks image

These whole baked sweet potatoes are so creamy and smooth with a perfect texture! Making them is super easy and the oven does all the work! Baked sweet potatoes are so healthy too, what a perfect side dish!

Provided by MelanieCooks.com

Categories     Side Dish

Total Time 45 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 2

4 sweet potatoes
1 tbsp olive oil

Steps:

  • Preheat the oven to 425F. Line a baking sheet with foil or parchment paper.
  • Wash the sweet potatoes, then dry them thoroughly with paper towel. Put the sweet potatoes on a baking sheet.
  • Drizzle the sweet potatoes with olive oil and rub the oil all over the sweet potatoes.
  • Prickle the sweet potatoes in several places with a fork.
  • Put the sweet potatoes in the oven and bake for 45-60 minutes, or until tender when pressed.

BUTTERNUT SQUASH PIE RECIPE: HOW TO MAKE IT



Butternut Squash Pie Recipe: How to Make It image

I have been making this pie for over 24 years for special occasions. It is so easy and the taste is wonderful. —Mary Ellen Solesbee, Greer, South Carolina

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1-1/4 cups sugar
4-1/2 teaspoons cornstarch
1 tablespoon ground cinnamon
3 cups mashed cooked butternut squash
1/2 cup butter, softened
2 large eggs, room temperature
1/4 cup water
3 teaspoons vanilla extract
Whipped cream, optional

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. If desired, cut out scraps with a leaf-shaped cookie cutter for garnish; place on a baking sheet and set aside., In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust., Cover edges loosely with foil. Bake for 15 minutes. Remove foil. Bake until a knife inserted in the center comes out clean, 35-40 minutes longer. Bake leaf cutouts until golden brown, 5-7 minutes. , Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. If desired, garnish with pastry leaves and whipped cream.

Nutrition Facts : Calories 406 calories, FatContent 20g fat (11g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 200mg sodium, CarbohydrateContent 56g carbohydrate (32g sugars, FiberContent 3g fiber), ProteinContent 4g protein.

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