Scalloped Yams With Chestnuts And Limes Recipes

SCALLOPED SWEET POTATOES

Steps:

• Preheat oven to 425 degrees.
• Spread half of the sliced potatoes in the bottom of a lightly buttered baking dish.
• Sprinkle with half of the butter and cheese.
• Season with salt & pepper.
• Add remaining sweet potato slices.
• Pour milk over potatoes.
• Top with remaining butter and grated cheese.
• Bake covered for 30 minutes. Remove foil and bake for an additional 15 minutes or until potatoes are tender. Let sit for 10 minutes before serving.

SCALLOPED SWEET POTATOES AND APPLES

Steps:

• Place sweet potatoes in a large pot with enough water to cover, and bring to a boil. Boil until tender, then cool, peel, and cut into 1/4 inch slices.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Arrange half the sweet potatoes in the bottom of the prepared baking dish. Layer half of the apples over the sweet potatoes. In a small bowl, mix together brown sugar, salt, and mace, then sprinkle half of the mixture over the apple layer. Dot with half the butter. Repeat layers of sweet potato and apple, and top with remaining brown sugar mixture and butter.
• Bake in the preheated oven for 50 minutes, until apples are tender and top is golden brown.

SCALLOPED SWEET POTATOES

Steps:

• In a greased 1-qt. baking dish, layer half the sweet potato slices, apple slices and crumbs. Repeat layers. Pour corn syrup over top; sprinkle with salt. Dot with butter; sprinkle with nuts. Cover and bake at 400° for 35 minutes.

SWEET & WHITE SCALLOPED POTATOES

Steps:

• Arrange potatoes in a greased 13-in. x 9-in. baking dish. In a small saucepan, combine the cream, flour, thyme, garlic, salt and pepper. Bring to a gentle boil. Remove from the heat; pour over potatoes., Cover and bake at 400° for 20 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and the top is golden brown.

SCALLOPED YAMS WITH CHESTNUTS AND LIMES

Steps:

• 1. Cook yams in large saucepan over medium-high heat until yams are barely tender when pierced with knife, about 20-25 min. 2. Drain well; Let cool 3. Trim ends, peel and cut crosswise into 1/2 inch slices 4. Preheat oven to 400 degrees Generously butter shallow 9X13-inch baking pan. 5. Arrange yams in dish in rows, overlapping slightly (Can be made 1 day ahead. Bring to room temperature before using) 6. Combine sugar, butter, lime juice and salt in medium saucepan over low heat & stir until butter is melted. 7. Increase heat to medium, simmer 1 min, remove from heat 8. Stir in rum 9. Arrange chestnuts evenly over yams 10. Pour butter mixture over top 11. Bake 15 min., basting twice. 12. Sprinkle lime peel over top & continue baking until yams are tender, about 10 min. Preheat broiler, broil until chestnuts are toasted & tops of yams are browned, 1-2 min. Serve hot.

SAUTEED MUSHROOMS AND SCALLOPS

Steps:

• Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
• Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.