Rub oil and salt on 4 scrubbed, sweet potatoes and dried
Place on rack and take 450 for 40-45 minuts or until soft (I wrap mine in foil)

Topping
Combine
1/2 c sour cream
1 Tbl maple syrup
2 tsp seeded and minced jalapeno ***I use canned minced green chiles, drained
1 tsp lime juice
salt and tobasco to taste
chill

Serve potatoes with:
maple-jalapeno sour cream
bacon bits
sliced scallions

----------------------------------------
Mother used to mash her sweet potatoes and stuff hollowed out oranges. I loved it when she made those!

Preheat oven to 400°. Butter a shallow 2 qt baking dish. Press teh sweet potateos through a sieve or puree in a blender. In a mixing bowl, combine teh puree w/the butter, cream, sugar, vanilla, wine, orange juice, zest & salt. When cool, sitr the egg yolks, then lightly fold in the egg whites. Transfer to teh baking dish & bake about 40 minutes or until firm.~~Texas Tables

Add a few splashes of boubon to most sweet casserole/souffle recipes for an extra kick.

Try a sweet potatoes au gratin recipe.

Not sure if it really would go with the rest of your menu, but sweet potato french fries are a different idea. In addion to salt they can be sprinkled with cinn/sugar. Kids may at least 'try' them.

SWEET POTATO/BANANA CASSEROLE

6 pounds (about 6) sweet potatoes
4 ripe bananas, skins on
2 ounces (1/2 stick) unsalted butter, softened
1 cup pure maple syrup
½ cup Brandy
2 tablespoons ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 pound pecans
1/2 cup unsalted butter
1 tablespoon salt
2 tablespoons brown sugar
Preheat oven to 425 degrees F.
Pierce the sweet potatoes with a fork and bake until tender, about 1 hour. Roast the bananas, with the skins on, for the last 15 minutes of cooking time. When cool enough to handle, peel the potatoes and bananas, and transfer to a food processor. Pulse until the potatoes are chunky.
Add the butter and maple syrup, puree until smooth. Add the cinnamon, pumpkin pie spice and salt; puree to combine. Transfer to a shallow baking pan and smooth out the surface with a spatula.
In a skillet, cook the pecans in butter over low heat and sprinkle with salt. Sauté until well-coated, stirring occasionally, for about 5 minutes. Transfer the pecans to paper towels to drain. Arrange pecans on top of puree and sprinkle with brown sugar. Bake at 300 degrees F until heated through, about 20 minutes.

4 large sweet potatoes
½ cup granulated sugar
½ stick butter
1 Tbsp Half & Half (or more if it needs thinning)
1 tsp. Vanilla extract
Walnut or pecan halves
½ cup Brown sugar
1/3 bag Miniature Marshmallows

Boil sweet potatoes until tender; peel & mash potatoes. Add butter, granulated sugar, Half & Half. Then add vanilla. Whip potato mixture in electric mixer until smooth. Pour into casserole dish; swirl in brown sugar and about 1/3 bag of miniature marshmallows. Top with walnut or pecan halves.

Bake at 350 degrees for 25 minutes. Recipe can be made ahead and refrigerated. Bring to room temperature before baking.

Note: I have also added the miniature marshmallows towards the end of the baking time so that they’re partially intact/melted. You can omit the brown sugar and marshmallows - it's great either way.

Ann

* Exported from MasterCook *

Sweet Potato and Caramelized Onion Casserole

Recipe By :Katie, Christmas 2000
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large sweet potatoes -- peeled and thinly sliced
2 large onions -- sliced
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon dark brown sugar

Drizzle onions with oil and cook on low heat until caramelized, stirring occasionally.

Layer 1/2 sweet potato slices in a shallow 1 qt. casserole dish. Cover with caramelized onions. Layer remaining sweet potato slices over onions. Dot with butter, sprinkle with brown sugar.

Bake, uncovered, at 350F for about an hour, or until casserole is browned on top.

We've made these for Thanksgiving and really liked them...

* Exported from MasterCook *

Sweet Potatoes in Orange Cups

Recipe By : Katie
Serving Size : 6 Preparation Time :2:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium sweet potatoes -- (2 1/2 lb), cooked, peeled and mashed
4 large navel oranges
6 tablespoons melted butter
2 tablespoons grated orange peel
1/2 cup orange juice
1 egg -- beaten
1 teaspoon salt
1/2 cup light raisins

Cut oranges in half and scoop out pulp. Set the shells aside.

Add butter, grated orange peel, orange juice, egg and salt to potatoes and beat until light and fluffy. Stir in raisins. Mound filling in orange shells.

Wrap in foil. (Can be frozen at this point - thaw for 3 hrs.)

Bake at 325F for 50 minutes or until heated through.

6 C mashed sweet potatoes, 1 C sugar, 1 stick melted butter, 4 eggs (beaten), 1 C milk, 1 t vanilla, 1 t nutmeg, 1 t cinnamon. Mix, pour into 2 qt baking dish. Bake 25 minutes at 350. Add topping. Bake another 10-15.

Topping: Melt 1 C butter with 1 C brown sugar, 1 C chopped pecans and 2 C crushed corn flakes

This is sweet and crunchy and so so good. Goes great will the ham.