Bettys Sweet Potatoes Recipes

SKINNY SWEET POTATO CASSEROLE

Steps:

• Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray.
• In large bowl, mash sweet potatoes. Stir in granulated sugar, salt, egg product, milk and vanilla; spoon into casserole.
• In small bowl, mix all topping ingredients except pecans until well blended. Stir in pecans. Sprinkle over sweet potato mixture.
• Bake uncovered 35 to 40 minutes or until thoroughly heated.

OVEN-ROASTED SWEET POTATOES

Steps:

• Heat oven to 425°. Grease bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with shortening. Peel sweet potatoes; cut crosswise into 3/4-inch slices, halving larger sweet potatoes if necessary. Place potatoes in single layer in pan.
• Mix remaining ingredients in small microwavable bowl. Microwave uncovered on High 20 to 30 seconds or until hot. Stir oil mixture; brush over potato slices.
• Bake uncovered 25 to 30 minutes or until potatoes are tender.

SLOW-COOKER SWEET POTATOES WITH APPLESAUCE

Steps:

• Place sweet potatoes in 2- to 3 1/2-quart slow cooker. Mix remaining ingredients except nuts; spoon over potatoes.
• Cover and cook on low heat setting 6 to 8 hours or until potatoes are very tender.
• Sprinkle with nuts. This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

CLASSIC CANDIED SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place whole sweet potatoes in a steamer over a couple of inches of boiling water, and cover. Cook until tender, about 30 minutes. Drain and cool.
• Peel, and slice sweet potatoes lengthwise into 1/2 inch slices. Place in a 9x13 inch baking dish.
• In a small saucepan over medium heat, melt butter, brown sugar, water and salt. When the sauce is bubbly and sugar is dissolved, pour over potatoes.
• Bake in preheated oven for 1 hour, occasionally basting the sweet potatoes with the brown sugar sauce.

SWEET POTATO PUFFS

Steps:

• Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered about 20 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.
• Heat oven to 425°F. Mash potatoes in medium bowl until no lumps remain. Add remaining ingredients except 1 tablespoon butter and the ginger. Beat vigorously until potatoes are fluffy.
• Drop potatoes by 1/2 cupfuls onto ungreased cookie sheet, forming 8 mounds. (Or spoon potatoes into decorating bag and form 8 rosettes.)
• Brush 1 tablespoon melted butter over potatoes. Bake about 15 minutes or until hot. Sprinkle with ginger.

SWEET POTATO HOME FRIES

Steps:

• In 12-inch nonstick skillet, heat oil and butter over medium-low heat until butter is melted.
• Toss remaining ingredients with butter mixture in skillet, then spread evenly in skillet. Cook about 10 to 12 minutes, stirring occasionally, until potatoes are just barely tender.
• Increase heat to medium. Cook about 10 minutes longer, turning potatoes occasionally with pancake turner, until potatoes are browned and tender.

HOMEMADE SWEET POTATO BISCUITS

Steps:

• In 1- or 2-cup glass measuring cup, stir together yeast and warm water. Let stand 5 minutes.
• In large bowl, stir together sweet potatoes and butter. Stir in sugar and salt. Add yeast mixture; stir until smooth. Mix flour and baking powder; gradually stir into potato mixture until well blended. Lightly knead until dough holds together. Shape dough into a ball.
• Grease large bowl with shortening or cooking spray. Place dough in bowl, turning to grease all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 2 hours 30 minutes or until doubled in size.
• Gently push fist into dough to deflate. Grease cookie sheets with shortening or cooking spray. On floured surface, roll dough to 1/2-inch thickness. Cut with floured 2-inch biscuit cutter. On cookie sheets, place biscuits 2 inches apart. Cover; let rise in warm place 2 hours or until doubled in size.
• Heat oven to 400°F. Uncover biscuits. Bake 12 minutes or until golden. Serve warm.

SWEET POTATOES WITH APPLES AND ONIONS

Steps:

• Place sweet potato slices in large saucepan or Dutch oven; add enough cold water to cover. Bring to a boil. Cover loosely; cook over medium heat for 9 to 13 minutes or until tender. Drain.
• Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add onion; cook 2 minutes. Add all remaining ingredients; mix well. Cook 10 to 15 minutes or until mixture is reduced to a glaze, stirring occasionally.
• Add cooked sweet potatoes to skillet; stir gently to coat. Remove from heat; let stand 1 minute before serving.