TOASTED POTATOES RECIPES

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THANKSGIVING SWEET POTATOES RECIPE | ALLRECIPES



Thanksgiving Sweet Potatoes Recipe | Allrecipes image

This sweet potatoes recipe is made even sweeter with orange juice, cinnamon and marshmallows.

Provided by Heidi Rytter

Categories     Sweet Potatoes With Marshmallows

Yield 6 servings

Number Of Ingredients 8

2 (15 ounce) cans sweet potatoes
¼ cup orange juice
¾ cup all-purpose flour
½ cup white sugar
1 teaspoon ground cinnamon
1 pinch salt
½ cup margarine
1 ½ cups miniature marshmallows

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place sweet potatoes in a 10x6 inch shallow baking dish and pour orange juice over.
  • In a small bowl, combine flour, sugar, cinnamon and salt; mix together and cut in margarine. Sprinkle over sweet potatoes.
  • Bake for 30 minutes. Remove from oven, sprinkle with marshmallows and broil until browned.

Nutrition Facts : Calories 427.7 calories, CarbohydrateContent 69.9 g, FatContent 15.4 g, FiberContent 3.2 g, ProteinContent 4.4 g, SaturatedFatContent 2.7 g, SodiumContent 259.9 mg, SugarContent 31.9 g

POTATOES WITH GARLIC BUTTER AND TOASTED PECANS RECIPE ...



Potatoes with Garlic Butter and Toasted Pecans Recipe ... image

Provided by Trisha Yearwood

Categories     side-dish

Total Time 1 hours 0 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 7

2 tablespoons olive oil
24 ounces creamer potatoes 
Kosher salt and freshly cracked black pepper
1/2 cup pecans, chopped 
4 tablespoons unsalted butter 
4 cloves garlic, minced 
1 tablespoon fresh thyme leaves, plus more for serving 

Steps:

  • Preheat the oven to 450 degrees F. Grease a rimmed baking sheet with 1 tablespoon of the olive oil.
  • Add the potatoes to a medium saucepan, cover them with cold water and add 1 tablespoon of salt. Bring the water to a boil, then simmer until the potatoes are tender when pierced with a knife or fork, 15 to 20 minutes. Drain the potatoes and spread onto the prepared baking sheet.
  • Using a heavy metal spatula or the bottom of a heavy glass, press each potato until it smashes. Drizzle with the remaining 1 tablespoon oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake until browned on top and bottom, 15 to 20 minutes.
  • While the potatoes are baking, add the pecans to a small skillet over medium heat and cook until toasted, 1 to 2 minutes. Add the butter and once melted, add the garlic and sprinkle with 1/2 teaspoon each salt and pepper. Cook until the garlic softens and starts to brown, 2 to 3 minutes, then stir in the thyme. Remove from the heat.
  • Transfer the potatoes to a serving dish. Pour the garlic pecans over and toss lightly until coated. Sprinkle more fresh thyme on top. Serve immediately.

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