SWEET POTATOES RECIPE BAKED BROWN SUGAR 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 RECI…

Mashed Sweet Potatoes With Brown Sugar and Pecans Reci… 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.

LOADED VEGETARIAN BAKED SWEET POTATOES RECIPE

Loaded Vegetarian Baked Sweet Potatoes Recipe image

Baked Mexican style vegetarian loaded sweet potato loaded with zesty black beans, melted cheese, salsa with a dollop of cream. What can be better than a 20 minute meal!

Provided by Gina

Categories Dinner Lunch

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 4

Number Of Ingredients 14

Ingredients

4 medium sized sweet potatoes
1/2 cup fat free Greek yogurt (or light sour cream)
1 tsp taco seasoning
1 tsp olive or canola oil
1 red bell pepper (diced)
1/2 red onion (diced)
1 tsp chili powder
1/2 tsp paprika or smoked paprika
1/2 tsp cumin
a pinch of salt
1-1/3 cups canned black beans (rinsed and drained)
1/2 cup mild or spicy salsa
1/2 cup reduced fat Mexican cheese blend
1/4 cup chopped scallions or cilantro

Steps:

Poke holes in the potato with a fork, cook on your microwave’s potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes). If you don't have a microwave, bake about 45 minutes at 400°F.
Combine yogurt and taco seasoning in a small bowl, mix well.
Heat oil in a medium pot over medium heat.
Add peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes.
Add black beans, stir to combine and heat through (about another 5 minutes).
Slice the potato lengthwise down the middle or as I did in the photo, use a fork to pierce the top in an oval shape, then remove the top of each potato.
Top with 2 tbsp shredded cheese, 1/3 cup of black bean mixture, 2 tbsp Greek yogurt mixture and 2 tbsp salsa of salsa.
Enjoy!

Nutrition Facts : ServingSize 1 potato, Calories 307 kcal, CarbohydrateContent 53 g, ProteinContent 15 g, FatContent 5 g, SaturatedFatContent 0.5 g, CholesterolContent 7.5 mg, SodiumContent 312 mg, FiberContent 10.5 g, SugarContent 1 g

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