5 Sweet potatoes recipes for the holidays

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Sweet potatoes are wonderfully versatile and can show up just about anywhere from soups to sides to desserts. Sweet potatoes are also in season autumn and winter.
Sweet, delicious, good for you—sweet potatoes have a lot going for them during Thanksgiving holiday and beyond. They are wonderfully versatile and can show up just about anywhere from soups to sides to desserts. They are also in season autumn and winter, which makes them excellent things to bring to a turkey day meal.

>>>Sweet Potato Biscuits recipe


Here are a few suggestions to get your sweet potato explorations started. All are delicious, although it's a good thing the potatoes themselves are packed with vitamins since the dishes might use a little butter or cream and one might be deep fried.


>>>Crawfish and Sweet Potato Bisque recipe


Baked Sweet Potatoes

Baking is the easiest way to prepare sweet potatoes, but that does not make them any less delicious. This is doubly true when the potatoes are baked in butter and covered in sugar and cinnamon.

Instructions:
  1. Peel 2 to 3 large sweet potatoes and cut them into (roughly) 2- inch by 1- inch rectangles.
  2. Put a pat of butter on each rectangle and then liberally sprinkle on a mixture of three parts sugar to one part cinnamon. Bake until the potatoes are fork tender, about 25 minutes.
  3. Optionally, you can also sprinkle on cloves, nutmeg, and allspice for a different flavor.

>>>Slow Cooker Candied Sweet Potatoes with Pecans


Sweet Potato Purée

Sweet potato purée is the next evolution of baked sweet potatoes. After you have baked the potatoes, you can then mash them like you would mashed potatoes, or put them into a food processor and make a smooth purée. Either way, add a little vanilla extract and candied pecans for an exceptional dish.

Instructions:
  1. Bake the potatoes as above.
  2. When the potatoes go into the oven, melt 4 tablespoons of butter and then toss in 1/2 cup of pecans and 2 tablespoons brown sugar.
  3. Bake the pecans for 5 minutes, or until the pecans smell very nutty.
  4. When the potatoes are done baking, mash or purée them while still hot with 3 teaspoons of vanilla extract and 2 tablespoons of heavy cream.


>>>Heaven on Seven's Sweet Potato Pie recipe


Sweet Potato Pie

Sweet potato pie is the final, and best, evolution of the baked sweet potato. All you have to do is make sweet potato purée, add some eggs, then bake them in a pie crust until the potatoes have set.

Instructions:
  1. Make the purée and pecans as above, but be sure to make purée and mix in 2 eggs and use 1/2 cup heavy cream along with the potatoes.
  2. Pour the mixture into a pie crust, top with the pecans, and bake at 350 degrees F until the pie sets (about 45 to 55 minutes).


>>>Sweet Potato Buttermilk Bars recipe



Sweet Potato, Apple, and Onion Hash

This is a great side dish that mixes baked sweet potatoes with apples, another seasonal ingredient. Vidalia onions are added for sweetness and to give the dish a more savory flavor as well.

Instructions:
  1. Bake a sweet potato per the instructions above, but don't sprinkle the sugar/cinnamon mixture on it.
  2. Finely chop the potatoes into 1/4-inch cubes.
  3. Cut the apples and the onion into similarly sized pieces.
  4. Next, melt 2 tablespoons of butter with 1 tablespoon of olive oil in a skillet over medium-high heat. When the butter is melted, add the onions and cook for 6 minutes.
  5. Next, add the apples and continue cooking until they start to turn soft.
  6. Add the sweet potatoes and cook until they are warm. Serve.


>>>Emeril's Caramelized Sweet Potatoes recipe


Sweet Potato Fries

Sweet potatoes deep fry just as well as their non-sweet cousins. The hardest part about making these fries will be cutting them because sweet potatoes, especially the larger ones, are knife-resistant. Use a mandolin to cut them if you can, or look for smaller sweet potatoes.

Instructions:
  1. Bring a pot of oil up to 375 degrees F.
  2. Cut the sweet potatoes into your favorite fry shape.
  3. Fry the potatoes until the bubbling in the oil has died down and the sweet potatoes have deepened in color.
  4. Finally, sprinkle with vanilla, sugar, cinnamon, and the barest hint of salt.

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