Twice Baked Candied Sweet Potatoes

Twice Baked Candied Sweet Potatoes

 

 

 

 

 

 

  

 

 

 

 

 

 

 

 

 

You know that sweet potato casserole we all love?  You know the one….you mix up the sweet potato with butter and cream and eggs and then top it with pecan streusel? The one that makes you have to decide if you want streusel or mini marshmallows on top?   Well now you can create the same recipe and give each guest their own mini casserole served in the sweet potato!  How clever is that?  I make these every year and my guests love them.  

 

 

 

 

 

 

 

 

 

 

 

 But first, let me give you today’s lesson. Sweet potatoes and yams are NOT the same thing. We often use the words interchangeably, but it’s technically wrong.  Even some grocery stores sell sweet potatoes marked as yams.  And don’t even get me started on those canned things they call yams. While they’re both tubers, sweet potatoes are members of morning glory family and yams are members of the lily family.  Sweet potatoes are much sweeter than yams. Actually, yams are very starchy and not sweet at all. Always go for the orange sweet potato…. The more orange the better because they are usually the sweetest.

 

Twice Baked Candied Sweet Potatoes

 

4 medium sweet potatoes, scrubbed 

1/2 cup heavy cream 

1/2 cup butter (1 stick), softened 

1 teaspoon cinnamon

1/4 teaspoon salt

1 cup miniature marshmallows 

1/2 cup brown sugar 

1/2 cup pecans, chopped 

Preheat oven to 400 degrees. Place potatoes on a baking sheet lined with parchment paper or foil. Bake until fork tender, about 45 to 60 minutes. Let rest 5 minutes or until cool enough to handle. 

 

 

 

 

 

 

 

 

 

 

Once cooled, slice each potato in half lengthwise and carefully scoop out the flesh into the bowl of a food processor leaving a 1/4" rim of flesh to support the potato skin. Try not to rip or puncture the little boat you have just created.

 

 

 

 

 

 

 

 

 

 

Add cream, butter, cinnamon, pecans, and salt to the bowl with the sweet potato and mix until smooth. Spray a baking sheet with nonstick cooking spray. Place empty sweet potato shells onto a baking sheet. Spoon the pumpkin mixture back into each shell. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle brown sugar and pecans on top. Bake at 400 degrees until potatoes are hot, about 10 minutes. Remove from oven and then top each potato with mini marshmallows.   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Put back into the oven for about 3 minutes or until marshmallows are lightly browned and beginning to melt.

Keep a close watch on them so they don’t burn.  Serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Scalloped Sweet Potatoes and Apples

This is a side dish that my Mom made often with pork roast or pork chops and usually always with Ham at Easter. The combination of baked sweet potatoes and apples is so good! Now when I have time I make my Mom's exact recipe....but I have been known to take some shortcuts now and then. So I put both the long and short cut version up for you....both are equally as good.

 

Scalloped Sweet Potatoes and Apples

8 medium sweet potatoes, cooked until just tender
4 medium Gala or Fuji apples, sliced
1/2 cup brown sugar, firmly packed
1/4 cup maple syrup
1 teaspoon salt
1/2 teaspoon nutmeg
4 tablespoons butter
1/2 cup pecans, halves or pieces (optional)

Pierce sweet potatoes with a fork and microwave on high until just tender. Or you can pierce them and boil them whole. When cool enough to handle, peel sweet potatoes and cut in lengthwise slices about 1/2" thick.

Arrange layers of potato, apple slices and pecans (if using) in a greased baking dish. Melt the butter, brown sugar, salt, and nutmeg together and add the maple syrup. Pour over layers. Cover and bake at 350 degrees for about 35-40 minutes.

Scalloped Sweet Potatoes and Apples (Shortcut)     

              

8 medium sweet potatoes, cooked until just tender
1 21 ounce can apple pie filling
2 teaspoons brown sugar
1/2 teaspoon ground cinnamon

In a large bowl, mix together cooked sweet potatoes, apple pie filling, brown sugar and cinnamon. Transfer to a medium microwave-safe dish. Microwave on high 5 minutes, or until the mixture is hot and bubbly.

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Roast Chicken (or turkey) and Sweet Potatoes

Roast Chicken and Sweet Potatoes

 

 

 

 

 

 

 

 

 

 

 

Perfectly juicy and tender slices of chicken (or turkey) breast alongside buttery sweet potatoes and caramelized onions.  A sheet pan dinner bursting with flavor and ready in just 50 minutes!  Seriously delicious!  This is a perfect dinner for just two.

Roast Chicken and Sweet Potatoes

1-2 lb Chicken breast 

2 tablespoons olive oil 

2 teaspoons pepper, divided 

2 teaspoons sea salt, divided 

1 yellow onion, diced 

2 medium sweet potatoes, cut and diced (about 2 cups) 

4 oz butter, melted 

1/4 cup minced garlic 

1 teaspoon poultry seasoning

1 teaspoon thyme

1 teaspoon rosemary

1 teaspoon of sage

 

Preheat oven to 350 degrees. 

 

 

 

 

 

 

 

 

 

 

 

 

Season turkey with salt, pepper, thyme, sage, rosemary, and poultry season on both sides. 

 

 

 

 

 

 

 

 

 

 

 

 

In a large, heavy pan, heat olive oil until light and shimmery. 

 

 

 

 

 

 

 

 

 

 

 

Sear until brown on all sides, about 2-3 minutes per side. 

 

 

 

 

 

 

 

 

 

 

 

 

While turkey is searing, add sweet potatoes and onions to baking sheet.

 

 

 

 

When turkey has browned on all sides (but not cooked through), place on baking sheet in the middle of onions and potatoes. 

 

 

 

 

 

 

 

 

 

 

 

 

Pour the pan drippings over the entire pan.

 

 

 

 

 

 

 

 

 

 

 

 

 

Roast in oven for 35-40 minutes, until 165 degrees internal temperature. Remove from oven and let rest at least 10 minutes before slicing turkey to let the meat rest and give the juices time to redistribute. Serve and enjoy! 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home. 

 

Candied Sweet Potatoes

For those out there that are big fans of Candied Sweet Potatoes this is a quick and easy recipe for you.....

Candied Sweet Potatoes

 7-9 Sweet Potatoes (Yams), washed
1/2 cup Butter
1 cup Brown Sugar
2 cups mini marshmallows...
1/2 cup chopped pecans (optional)

Boil the yams in a large pot of salted water for about 30 minutes or until potatoes can be easily pierced with a fork. Use tongs to move potatoes to a plate to cool or drain in a colander and allow to completely cool. Peel the cooked potatoes and then slice them into 3/8 inch thick disks.

Preheat oven to 350 degrees. Grease the bottom and sides of a 9×13 casserole pan with butter and layer the potatoes on their edge or side (not flat) in the pan. Place a small amount of butter between and on top of every few potato slices and sprinkle the brown sugar over the potatoes as you go. Sprinkle the marshmallows on top of the layered potatoes and bake for 20 minutes or until marshmallows are toasty and golden.

Photo Source: MSN ARABIA

Sweet Potato Casserole

I can't remember a Thanksgiving or Christmas that this dish was not front and center on our table.  My Mom used to say it was a "southern thing!" Everyone loves it and it goes fast. Creamy, sweet, and smooth sweet potatoes with a crunchy pecan crusted topping. This is my kind of holiday casserole!

Sweet Potato Casserole

3 cups mashed sweet potatoes (3 pounds of yams)
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter

Heat oven to 400 degrees. Line a baking sheet with foil and bake the potatoes for about an hour or until soft and tender.  Let cool before peeling.  Turn oven down to 350 degrees.

























In a large bowl,  add sweet potatoes sugar, eggs, vanilla and milk. With an electric mixer, beat until smooth.  Add in butter and beat again until well blended.  Pour in a buttered 9 x 13 casserole dish and smooth out the top with a rubber spatula.  Set aside.

Pecan Topping

2/3 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans

Mix together brown sugar and flour.  Add melted butter and pecans and mix with until crumbly.   Sprinkle topping all over the top of the sweet potatoes.  Bake at 350 degrees for about 45 minutes or until browned and hot and bubbly around the sides.

Photography is the property of and copyrighted to ©Welcome Home

Sweet Potato Casserole

I can't remember a Thanksgiving or Christmas that this dish was not front and center on our table.  My Mom used to say it was a "southern thing!" Everyone loves it and it goes fast. Creamy, sweet, and smooth sweet potatoes with a crunchy pecan crusted topping. This is my kind of holiday casserole!

Sweet Potato Casserole

3 cups mashed sweet potatoes (3 pounds of yams)

1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter

Heat oven to 400 degrees.   Line a baking sheet with foil and bake the potatoes for about an hour or until soft and tender.  Let cool before peeling.  Turn oven down to 350 degrees.

In a large bowl, add sweet potatoes sugar, eggs, vanilla and milk. With an electric mixer, beat until smooth.  Add in butter and beat again until well blended. Pour in a buttered 9 x 13 casserole dish and smooth out the top with a rubber spatula.  Set aside.

Pecan Topping

2/3 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans

Mix together brown sugar and flour.  Add melted butter and pecans and mix with until crumbly.   Sprinkle topping all over the top of the sweet potatoes. Bake at 350 degrees for about 45 minutes or until browned and hot and bubbly around the sides. 
 

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Melting Sweet Potato Rounds

 

 

 

 

 

 

 

 

 

 

 

 

 

A delightful new twist on sweet potatoes that melt in your mouth.  These are so good that I make them all the time, not just for holidays. They are that good!  The edges get caramelized and crisp and the centers are so soft. The combo of the cinnamon and maple syrup add the right amount of sweetness with a depth of flavor. The pecans give them the finishing touch of crunch.

Melting Sweet Potato Rounds

 4 small sweet potatoes, peeled and sliced into 1/2-inch rounds

2 Tablespoon of butter, melted

1 teaspoon ground cinnamon

¼ teaspoon kosher salt

½ cup real maple syrup (not pancake syrup)

½ cup chopped pecans

 

Preheat the oven to 425 degrees F. Slice your peeled potatoes in 1/2 inch rounds. 

 

 

 

 

 

 

 

 

 

 

Add the sliced potatoes, melted butter, cinnamon and salt to a medium bowl and toss to coat. 

 

 

 

 

 

 

 

 

 

 

Arrange the potatoes in a single layer on a baking sheet and bake for 15 to 18 minutes.

 

 

 

 

 

 

 

 

 

 

Flip the potatoes, then drizzle them with the maple syrup and continue to bake for about 15-18 more minutes or until the potatoes are golden brown and crisp on the outside but soft on the inside. 

 

 

 

 

 

 

 

 

 

Arrange on a plate and sprinkle with the pecans. Enjoy!

 

 

  

Photography is the property of and copyrighted to Welcome Home.