RED SKINNED MASHED POTATOES RECIPES

Name: Mashed Sweet Potatoes With Brown Sugar and Pecans Recipe
Yield: 12–14 servings
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

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.

ROASTED RED POTATOES RECIPE | BOBBY FLAY | FOOD NETWORK

Roasted Red Potatoes Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Categories side-dish

Total Time 40 minutes

Cook Time 10 minutes

Yield 2 servings

Number Of Ingredients 7

Ingredients

6 to 8 new potatoes, cut in half or quartered, depending on size
1 1/2 tablespoons canola oil
2 cloves garlic, smashed and turned into a paste
Salt and freshly ground pepper
1 tablespoon finely chopped fresh chives
1 teaspoon fresh thyme leaves
Extra-virgin olive oil

Steps:

Preheat the oven to 425 degrees F.
Toss the potatoes with the canola oil, garlic paste and salt and pepper to taste. Place on a sheet tray and roast until cooked through and golden brown, 25 to 30 minutes.
Remove from the oven and immediately fold in the herbs. Re-season if needed and drizzle with olive oil to finish.

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